F&B Operations Coordinator

This position will work closely with the F&B Manager to coordinate daily Front of House operations within their outlet.

As a member of the Food & Beverage management team, you will work with the outlet F&B Manager, Chef de Cuisine, F&B Operations Manager, and Food & Beverage Director to meet operational needs.

This role will assist with staffing, training, and implementation of SOPs to promote success through brand development, staff retention, and financial results.

The F&B Assistant Manager will provide support as needed to the F&B Manager and serve as the primary Manager on Duty in their absence.

• Excellent communication skills in English, both verbal and written.
• Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
• Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.
• Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
• Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range projects.
• Regularly required to taste and smell.
• Available to work flexible hours, including weekends and holidays. Schedule can vary between 5am-12am, weekends and holidays.
• Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
• Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.
• Position requires potential exposure to and use of toxic or caustic chemicals.
• Ability to add, subtract, multiply, and divide in various units of measure, using whole numbers, common fractions and decimals.
• Basic computer skills and ability to perform administrative functions as necessitated and as assigned.
• Ability to travel to Snowbasin for scheduled shifts.

• Read, understand, and abide by the employee handbook and resort & department polices & procedures.
• Maintain a positive work environment by managing, leading, working, and communicating in a courteous and professional manner with all guests, co-workers, and vendors.
• Lead by example, fostering departmental teamwork and collaboration.
• Maintain awareness of all state & federal sanitation procedures and industry food safety practices.
• Under direction of F&B Director, a focus on sustainability practices built into standard operating procedures and daily operations.
• Act as Manager on Duty in the absence of the F&B Manager.
• Maintain a presence on the floor during hours of operation and support operational staff as needed.
• Required to serve tables, bus, cashier, food run, bartend, barback, or host as needed, especially during slower periods.
• Develop strong knowledge of Point of Sale system and functions.
• Supervises shift closes and cash drops.
• Maintain awareness of resort occupancy levels, reservations, skier visits, group business, and special events and their demands on operations.
• Support the financial/marketing goals of the department.
• Enforce quality, service, and brand standards.
• Assist trainings and meetings to progress departmental quality, standards, and profitability.
• Coach & mentor subordinate employees through training and positive guidance.
• Ensure all reporting is complete and is supplied to appropriate parties when required (historical records, DABS, financials, payroll, HR needs, schedules, logs, etc).
• Participate in and promote safety and accident prevention.
• Represents resort at community and industry events as necessary.
• Perform other duties as assigned by management.