F&B Manager - Forage and Feast

Copper Mountain Resort is a vacation destination located 75 miles west of Denver, Colorado in the heart of the Rocky Mountains. Three vibrant, pedestrian-friendly village areas host lodging, retail outlets, restaurants, bars, and family activities. During the winter months, Copper's world-class terrain offers skiing and riding for all ages and abilities. Each summer, the mountain transforms into a playground for hikers, mountain bikers, and anyone seeking a genuine Colorado experience. Copper Mountain Resort is also home to Woodward Copper action-sports camps, programs, and training facility.

Job Title: F&B Manager - Forage and Feast

Job Status: Year Round 10 Months

Compensation and Benefits:

• Compensation: Proposed hiring rate of $2,222.46 to $2,330.77+ biweekly amount, actual pay will be adjusted based on experience. May be eligible for a discretionary bonus annually.

• Benefits: This position is eligible to enroll in company subsidized medical, dental, vision, flexible spending, HSA, life/disability options; season pass for employees/dependents and privileges at several other resorts. Several discount programs (i.e. food & beverage, retail/rental, tickets, etc.) also available.

Job Summary:

Responsible for the overall management of the day to day operation of the Forage and Feast restaurant including banquets.

Essential Duties and Responsibilities:

• Ensure overall quality management of the food and beverage for Forage and Feast including the bar operations and banquet functions.

• Maintain a refined, high level of quality in food and beverage output and presentation.

• Ensure employee satisfaction (engage in staff retention programs, motivation and development)

  • Create and establish an environment where staff feel safe, heard and are able to contribute ideas to the function and growth of the business.

  • Promote fun, professionalism, and safety.

• Responsible for recruiting, hiring, and training staff.

  • Candidate must be contacted, and first interview scheduled within 72 hours of receiving candidate information.

• Responsible for training of staff, to include daily operations, restaurant expectations, safety trainings.

• Responsible for having some knowledge and understanding of each line level position including, cooks, busser, host, bartender and server.

• Develop, implement, and maintain satisfactory training program for restaurant staff. Including but not limited to:

  • Create an in-house employee handbook

  • Create a "front of the house" training handbook and exam

  • Create a culinary based training handbook and exam

• Conduct regular training check ins and re-training opportunities.

• Monitor training programs and ensure that training is done consistently for all jobs. Utilize employee training handbooks and exams and track individual employees training performance within the employee's file.

• Works on the floor during periods of high volume, covering any position needed and ensuring adherence to established restaurant expectations by all restaurant staff.

• Utilize the employee performance appraisal process to develop and improve employee performance. Including but not limited to:

  • Conduct mid-season performance appraisals with all line staff

  • Conduct quarterly performance appraisals with direct reports.

• Responsible for maintaining consistent and fair disciplinary procedures.

  • 1st is formal verbal (documentation still must be maintained)

  • 1nd + is formal written

  • All employees will have a file that will be maintained by all members of the management team to ensure consistency.

• Maintains positive communication with staff and management. Including but not limited to:

  • 1 general staff meeting per month

  • Conduct a minimum of 2 "one on one" meetings per month with your direct reports: Chef and Bar Foreman

  • Ensure “one on one” meetings are being conducted with line level staff, at least one per month.

  • Conduct a daily pre-shift "huddle" with staff

  • Daily manager communication log will be update and maintained by all members of the management team.

• Establish designated communication board that is regularly update with information including and not limited to:

  • Resort info/events

  • Bus schedule

  • Restaurant news/events

• Establish designated white board for daily shift assignments, break times (if