F&B General Manager - Rocker

Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA

Year Round

Palisades TahoeWe share the spirit of these legendary mountains with the world.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

Applicants must be 21 years of age

Job Summary

Responsible for the overall operation of Rocker. Key responsibility areas include team performance, increased sales and profitability, effective cost controls, training, and retention of employees.

Salary

The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries 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 Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.

Base salary range:
$64,480. 00 - $89,463. 31 per year

A Great Job and Benefits to Match:

• Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
• Generous discounts on outdoor gear, apparel, etc.
• 401(k) plan with generous company match
• Free lift tickets, plus 50% off lift tickets
• 25%-50% discount at Food & Beverage locations at Olympic Valley and Alpine
• 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more
• Employee Assistance Program (EAP)

• Achieve restaurant operational objectives by implementing established business plan, guest experience system and training curriculum.
• Establish and maintain a fun, service-centric culture by interviewing and hiring employees; planning, assigning, and directing work; appraising performance; holding team members accountable; addressing complaints and resolving issues in a timely manner
• Promptly address guest concerns regarding food quality or service through established guest recovery program.
• Create a culture of safe and responsible alcohol service, avoiding legal challenges by conforming to the regulations of the alcoholic beverage commission and ensuring all team members are TIPS trained. Follows and holds team accountable to the Food & Beverage specific alcohol policy.
• Enforce sanitation standards and procedures while complying with legal regulations.
• Ensure all health and safety procedures are implemented and followed according to company standards. Ensure all team members hold a CA Food Handlers card.
• Plan menus by collaborating with chefs; estimate food costs and profits; adjusts menus as needed. Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Maximize bar profitability by ensuring portion control and monitoring accuracy of charges. Helps cost out new beverages and works with F&B Purchasing & Receiving Manager to ensure profitability goals are achieved.
• Assist in kitchen and front of the house duties as needed.
• Consistently exhibits a positive, upbeat attitude and acts and communicates in a professional manner with internal and external guests, other departments, and staff.
• Ability to have fun while maintaining composure under pressure/high volume with the ability to solve customer problems or issues.
• Ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, and keeping a clean, safe work area.
• Update job knowledge by participating in educational opportunities, reading professional publications, and maintaining personal networks

• Leadership:
  Manage a team of 65-70 employees, taking ownership of all aspects of the restaurant. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Be the standard in grooming and behaviors.
• Integrity & Compliance:
  Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.
• Commitment to Service:
  Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews.
• Financial:
  Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model and CA regulations. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Safety:
  Establish, implement, and enforce safety standards in accordance with company and F&B policies and procedures as well as State & Federal laws.

• Communication:
  Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.
• Organization:
  Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem solving skills with the ability to handle multiple tasks. Strong organizational skills and attention to detail. Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
• Reasoning Ability:
  Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Leadership:
  Ability to lead the entire Rocker team in a positive, caring manner, imparting knowledge to staff in a professional manner. Ability to develop future leaders for the restaurant and company. Is the role model for the culture of the team and restaurant. Able to make independent judgments which have considerable impacts on the organization.
• Partnership:
  Partners with the Rocker Chef in all aspects of operations, including financial management, business development, long term vision and day to day operations.
• Integrity:
  High level of interpersonal skills to handle sensitive and confidential situations and documen.