F&B Outlet Manager

JOB DESCRIPTION
Whitefish Mountain Resort (Winter Sports, Inc.)

Title:                      Outlet Manager
Department:          Base Lodge
Status:                   Seasonal
FLSA:                    Exempt, Salaried


Job Summary: Responsible for the overall management of the day to day operation of a food and beverage outlet.

Job Relationships:
•    Reports to:    Food & Beverage Director
•    Employees Supervised:    Outlet restaurant, bar, coffee bar and janitorial staff

Job Specifications:
•    High school graduate or GED equivalent.
•    College degree in hospitality or related field, preferred.
•    Minimum 3 years of food & beverage general experience.
•    Minimum 1 year supervisory experience in food & beverage industry.
•    Minimum 1 season of catering experience in a high volume atmosphere.
•    Safe or Vault reconciliation experience required
•    Time Card management through ADP, Net time or similar preferred.
•    RTP experience preferred.
•    Excellent decision making skills.
•    Strong leadership skills and the ability to delegate responsibilities.
•    Excellent people skills.
•    Ability to resolve conflict in a positive manner.
•    Ability to show self initiative.
•    Ability to work within a “Team” atmosphere.
•    Must enjoy working with the general public and be able to maintain a positive attitude under high pressure situations.
•    Must be able to work some late nights and long hours when necessary.

Specific Duties:
•    Ensure the best overall quality of the food and beverage service.
•    Responsible for training & supervising the food outlet team including training of the kitchen employees, cashiers, janitors, barista team and bartenders.
•    Maintain a satisfactory on-going training program for restaurant, coffee bar and bar staff.
•    Maintain a training program for staff working catered events.
•    Maintains positive communication with team and management through general team meetings and pre-shift.
•    Monitor training programs and ensure training is done consistently for all team members.
•    Utilize the performance appraisal process to develop and promote employee performance.
•    Responsible for maintaining consistent and fair discipline procedures both verbal and written.
•    Utilize LMS and flex hours according to business volume.
•    Successfully schedule employees for both the day to day business and any catered events.
•    Assist the Catering Manager as needed to prepare for events the week before and day of.
•    Responsible for overall quality of guest services and products.
•    Monitor food coming out of the kitchen for appearance and quality.
•    Maintains proper sanitation and overall cleanliness of restaurant and bar areas at all times.
•    Responsible for proper maintenance of facility and equipment, inside and outside.
•    Is knowledgeable of and able to implement security and safety protocols.
•    Ensure that the outlet is in compliance with all local, state and federal laws and regulations. (Includes but is not limited to, local liquor laws, employment laws, OSHA rulings, and health code standards).
•    Maintain music and lighting levels established by the F&B Director.
•    Maintains and is accountable for proper cash handling procedures and general accounting with in the outlet. (Includes but is not limited to: logging daily cash counts of the outlet “bank” and “change bank”, investigates and accounts for excessive overages and shortages, maintains proper daily reports of revenue and expenditures and close out of RTP.)
•    Regular communication with the accounting team for the purpose of accurate cash handling and inventory procedures.
•    Adherence to budgetary guidelines; all expenditures approved by F&B Director
•    Proper usage and maintenance of payroll, inventory, P.O.S. and informational systems.
•    Maintains proper inventory costing procedures.
•    Maintains proper ordering and receiving procedures.
•    Establishes and maintains appropriate and effective working relationships with internal and external guests at all levels of the organization.
•    Emphasizes safety in all activities.
•    Is knowledgeable of WSI properties and products and shares that information with guests.
•    Be familiar with and adhere to WSI and F&B Outlet, directives and guidelines. These directives & guidelines must be effectively communicated to employees and guests.
•    Willing to wear 2 way radio at all times during shift, and answer calls.

Safety & Wellness:
It will be the responsibility of all team members to ensure that our internal & external guests enjoy a safe and risk free environment. All team members must be on constant alert for any unsafe conditions and work behaviors. This will involve, but not be limited to, periodic inspections of work and public areas. Follow up notification will be done to correct the condition or practice at the earliest possible opportunity
   
Work Environment:
•    Moderate physical activity required by handling objects up to 10 pounds frequently and 50 pounds occasionally.
•    Ability to be on one’s feet for extended time periods, up to 12 hours daily.
•    Requires moderate physical activity to include constant bending, stooping, lifting, climbing stairs and stretching on a frequent basis.
•    Flexibility in schedule changes on short notice is required.
•    Working at the Summit House will require traveling on the chair lift.
•    Ability to travel to work under varying weather conditions, often extreme in nature.
•    Job may require working weekends, holidays and overtime during peak demand times.
•    Non-smoking environment.


This job description is to be considered a general outline of the duties and responsibilities of this position and is subject to changes and revisions by Winter Sports, Inc. management at any time. Responsibilities are listed as guidelines only and the job is not necessarily limited to these specifications.