Winter Park Resort
Restaurant Manager
At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Do you have previous Food & Beverage management experience and a passion for mountain life? Winter Park Resort is seeking a hands-on, service-minded Restaurant Manager to join our team. In this role, you'll work alongside Unit Supervisors to lead daily operationsoverseeing food prep, service, staffing, and guest experience. You'll step in where needed, supervise staff in the Supervisor's absence, and support bar and floor operations. This role also partners with the Director of Food & Beverage to manage purchasing, inventory, pricing, and service standards. Ideal candidates have 2+ years of supervisory experience in a casual dining environment, strong communication skills, and a guest-first mindset. The base salary range below represents the low and high end of Winter Park Resort's salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $60-70k Essential duties include overseeing daily operations of restaurant outlets, ensuring compliance with company policies, health and safety regulations, and local laws; coordinating front and back of house operations, including kitchen, dining room, banquet services, and special events; monitoring guest satisfaction and addressing service or food quality concerns promptly; hiring, training, scheduling, and managing front-of-house and food service staff; implementing service and beverage training programs and conducting daily shift meetings; monitoring performance, providing feedback, and maintaining employee records; promoting a positive work environment that fosters motivation, retention, and safety; developing and managing annual budgets, forecasts (labor, revenue, and cost of goods), and payroll; tracking inventory using POS and inventory software; managing ordering of food, beverage, equipment, and supplies; tallying and reconciling daily sales, cash, and receipts; ensuring secure handling and deposit of funds; maintaining high standards of cleanliness and sanitation in compliance with OSHA, MSDS, and local health codes; overseeing opening/closing procedures, monitoring food quality, inspecting buffets, and performing table visits; analyzing food trends, market conditions, and menu performance to support menu development; maintaining accurate business and licensing records; managing compliance with wage, tax, and reporting laws; coordinating with marketing and finance teams; and performing other duties as assigned. Required qualifications include knowledge of food and beverage equipment, at least 2 years manager experience in a full service or fast-casual restaurant, Microsoft Office proficiency, strong administrative and organizational skills, computer literacy including POS system and timekeeping competency, ability to work flexible hours, ability to operate company vehicles and snowmobiles, Colorado approved Alcohol Server Training certificate, current Food Manager and Allergy training certificate, valid driver's license without limitations or restrictions, and meeting company's insurability standards. Education requirements include a high school diploma or GED equivalent, college degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing, and personnel, and minimum 3-5 years' experience in food and beverage operations supervision required. Physical requirements include being at least 18 years of age, working in all areas of building, office, indoors with long periods of standing, walking, occasional lifting, ability to lift up 35 lbs. and push and pull up to 50 lbs. on a cart, working around heat and cold in the kitchen, and having a valid driver's license and meeting insurability standards. Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment.
At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Do you have previous Food & Beverage management experience and a passion for mountain life? Winter Park Resort is seeking a hands-on, service-minded Restaurant Manager to join our team. In this role, you'll work alongside Unit Supervisors to lead daily operationsoverseeing food prep, service, staffing, and guest experience. You'll step in where needed, supervise staff in the Supervisor's absence, and support bar and floor operations. This role also partners with the Director of Food & Beverage to manage purchasing, inventory, pricing, and service standards. Ideal candidates have 2+ years of supervisory experience in a casual dining environment, strong communication skills, and a guest-first mindset. The base salary range below represents the low and high end of Winter Park Resort's salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $60-70k Essential duties include overseeing daily operations of restaurant outlets, ensuring compliance with company policies, health and safety regulations, and local laws; coordinating front and back of house operations, including kitchen, dining room, banquet services, and special events; monitoring guest satisfaction and addressing service or food quality concerns promptly; hiring, training, scheduling, and managing front-of-house and food service staff; implementing service and beverage training programs and conducting daily shift meetings; monitoring performance, providing feedback, and maintaining employee records; promoting a positive work environment that fosters motivation, retention, and safety; developing and managing annual budgets, forecasts (labor, revenue, and cost of goods), and payroll; tracking inventory using POS and inventory software; managing ordering of food, beverage, equipment, and supplies; tallying and reconciling daily sales, cash, and receipts; ensuring secure handling and deposit of funds; maintaining high standards of cleanliness and sanitation in compliance with OSHA, MSDS, and local health codes; overseeing opening/closing procedures, monitoring food quality, inspecting buffets, and performing table visits; analyzing food trends, market conditions, and menu performance to support menu development; maintaining accurate business and licensing records; managing compliance with wage, tax, and reporting laws; coordinating with marketing and finance teams; and performing other duties as assigned. Required qualifications include knowledge of food and beverage equipment, at least 2 years manager experience in a full service or fast-casual restaurant, Microsoft Office proficiency, strong administrative and organizational skills, computer literacy including POS system and timekeeping competency, ability to work flexible hours, ability to operate company vehicles and snowmobiles, Colorado approved Alcohol Server Training certificate, current Food Manager and Allergy training certificate, valid driver's license without limitations or restrictions, and meeting company's insurability standards. Education requirements include a high school diploma or GED equivalent, college degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing, and personnel, and minimum 3-5 years' experience in food and beverage operations supervision required. Physical requirements include being at least 18 years of age, working in all areas of building, office, indoors with long periods of standing, walking, occasional lifting, ability to lift up 35 lbs. and push and pull up to 50 lbs. on a cart, working around heat and cold in the kitchen, and having a valid driver's license and meeting insurability standards. Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment.