Village Market & Deli General Manager
Position Title:Village Market & Deli General Manager
Reports To:Food & Beverage Team Director & Assistant Director
Department:Food & Beverage
Manage the daily operations and staff of Purgatory’s core Village restaurant & market, driving revenue, profit and food/service excellence that establishes the standard for food and beverage service at Purgatory. Ensure compliance with company and department standards and practices. Provide strategic vision and guidance to continual develop and improve the restuarant.
Establish restaurant business plan by surveying restaurant demand and guests; identifying and evaluating competition; preparing financial, marketing, and sales plans/projections, analyses, and estimates.
Meet restaurant financial objectives by preparing annual business plans and budgets, analyzing variances and opportunities, initiating corrective actions, establishing and monitoring financial controls, and developing and implementing strategies to increase average revenue per resort visit and cover.
Create compelling specials, menu changes, and ambiance that attracts patrons, developing and implementing creative marketing, advertising, on-site awareness, communications, community, and pass-holder relations programs, evaluating results, identifying, and tracking changing demands.
Manage and control purchasing and inventories, reviewing/evaluating usage reports, analyzing variances, and taking corrective actions.
Manage daily operations including preparing and enforcing standard operating procedures and policies; implementing production, productivity, quality, and quest service standards; identify and implement system improvements; insure adequate prep and setup.
Maintain guest satisfaction and create raving fans by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with guests.
Accomplish restaurant human resource objectives by recruiting, hiring, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management/staff, communicating performance expectations, planning, monitoring, appraising, and reviewing staff performance, administering payroll, tips, and compensation, and enforcing policies and procedures.
Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation and ServSafe standards and procedures. Complying with health and legal regulations and maintaining a secure and safe workplace.
Entertaining and nourishing a culture of consistent improvement, innovation, loyalty, and excellence in operations, financial performance, food/beverage quality, and guest satisfaction.
Oversee all operational aspects of the restaurant including kitchen line, espresso station, smoothie station, beverages, & grocery.
Promptly and effectively address any guest complaints/concerns/problems and create/model a culture where guest expectations and desires are consistently met or exceeded.
Interface with other resort department managers and directors as collaborating peers in order to solve inter-departmental challenges/issues and build a positive team spirit throughout the resort.
Other duties as assigned.
Knowledge, Skills, & Abilities: Food service management, guest relations, and interpersonal (verbal and written) communications skills. Strong knowledge in food safety & food cost controls. Inventory and ordering experience. Unique customer focus and attention to detail.
Alertness, ingenuity, creativity, concentration, judgement, reasoning, initiative, aesthetic sense, and patience are necessary mental abilities. Excellent speaking and writing ability as well as visual, auditory, tactile, olfactory, and tasting discrimination necessary.
Education or Formal Training: High School diploma or GED required. College degree preferred.
Experience: Minimum two years Food Service Supervision in a similar concept.
Material and Equipment Directly Used:
Commercial kitchen equipment and cleaning agents.
Working Environment/Physical Activities:
Indoor/outdoor restaurant environment. 70% of the work day is spent walking.
Frequently climbing, balancing, stooping, reaching, and handling objects. Some outdoor work is required depending on the weather. Heavy lifting, pushing or pulling of objects up to 300 pounds occasionally. Frequently lifting and carrying objects up to 65 pounds.
Potential hazards include electrical, mechanical, radiant energy, burns, and toxic/caustic chemicals. Constant exposure to odors and fumes. Noise levels can reach up to 85 decibels. This is a non-skiing position.Apply Now