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About us
Working at Tamarack is an incredible experience. Not only are you working in an enjoyable, beautiful environment. But, you can earn perks like a winter season pass for you and your family, resort discounts and more!
Mountains, meadows and lakes are for everyone, and our resort community is no different. We are committed to promoting equality, diversity and inclusion in hiring, training, and career advancement. We celebrate and respect our diverse team members and guests.
*SUMMARY*
As a member of the management team, the Dining & Banquet Operations Manager is instrumental in developing and fulfilling the short/long-term goals for the property and executing the F&B philosophy. This position is responsible for creating an atmosphere that will inspire guests and associates to return. The above goals will be accomplished by the proper implementation, promotion and success of our operations through continual evaluation of the products/services provided while insuring effective training of the service & culinary teams. The individual will instill a strong atmosphere of service excellence in order to promote self-motivation and will redirect performance as soon as discrepancies are observed/experienced. The individual will develop guidelines and goals within the structure of the budget, achieving results through practice of prudent management techniques and cost controlling measures. The position is key in disseminating the resort brand through all channels and creating a culture of work excellence. This position will coordinate and oversee all aspects and functions of the restaurants, banquets, and events. A key part of every employee’s job is to serve as a resort ambassador, engaging the guest at every opportunity.
*ESSENTIAL DUTIES AND RESPONSIBILITIES *include the following. Other duties may be assigned.
1. Read, understand and abide by the employee handbook and resort & department polices & procedures.
2. Maintain a positive work environment by managing, leading, working and communicating in a courteous and professional manner with all guests, co-workers and vendors.
3. Lead by example, fostering departmental teamwork and collaboration while building a structured work environment of cultural excellence in the department.
4. Maintain awareness of all safety, state & federal sanitation and security procedures relevant to the department and property. Ensure department members are familiar with and adhere to them as well.
5. Uses the resort brand as a tool for decision making, products, programs, services, and training.
6. Under direction of F&B Director, a Sustainability Charter is written and executed
7. Maintain awareness of resort occupancy levels, reservations, group business and special requests or functions and their potential affect on the operations.
8. Support the financial/marketing goals of the division.
9. Perform any reasonable tasks as requested by management.
10. Manages day-to-day operations of food & beverage on-mountain dining and properties
11. Manages food & beverage operations as instructed by food & beverage director.
12. Acts as senior decision maker in the absence of food & beverage director.
13. Develops and enforces service standards in all food & beverage operations.
14. Monitors and secures inventories daily.
15. Enforces consistency and portion control for all food & beverage retail items.
16. Leads workshops and meetings to progress departmental service standards and profitability.
17. Training Manuals and training sessions for all FOH.
18. A work culture of continuous improvement utilizing feedback for making processes and services smoother.
19. Attends Quality Assurance meetings as needed and disseminates to staff
20. Coaches & mentors subordinate supervisors as needed and directed.
21. Acts as point person for inquiries related to any and all manner of operations in F&B
22. Inspires a culture of safety in the workplace through engagement, training, and education
23. Monitors cash drop accuracy and disciplines those with discrepancies.
24. Hires and trains FOH staff as well as leads and supervisors.
25. Is SUPER USER of POS and trains all staff including supervisors
26. Monitors all schedules to make sure labor budgets are considered and achieved – including PMI/Kronos
27. Uses and trains by Audit checklists daily for all areas
28. Enforces budget standards as directed by F&B director. Works with Director to craft operating budget.
29. During summer position will operationally dictate all events, caterings, and special on-mountain dining.
30. Maintain a presence on the floor during hours of operation.
31. Ensure all reporting and time sensitive needs are supplied to appropriate parties when required (historical records, financials, payroll, email, HR needs, schedules logs, etc).
32. Participates in and promotes safety, accident prevention and recycling efforts.
33. Works to grow all revenue opportunities and streams including specials, events, and the beverage segment.
34. Creates effective incentive/sales programs that positively affect profits, revenues and guest experiences.
35. Represents resort at community and industry events as necessary.
Job Type: Full-time
Pay: $35,101.78 – $55,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Experience level:
- 2 years
Restaurant type:
- Casual dining restaurant
- Fast casual restaurant
- Fine dining restaurant
Shift:
- 8 hour shift
- Evening shift
Weekly day range:
- Every weekend
- Monday to Friday
Ability to commute/relocate:
- Donnelly, ID 83615: Reliably commute or planning to relocate before starting work (Required)
License/Certification:
- Driver’s License (Required)
Work Location: One location
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