Assistant Director of Restaurant Operations

Under the direction of the Director of Resort Food and Beverage Operations, works on a collaborative team in providing consistently high-quality dining experiences, catered food and beverage offerings, and facilities support services for all conferences, business meetings, festivals and special events, to achieve all business and financial objectives.

Snowbird Resort Food & Beverage Division is comprised of 3 operating units.

1. Conference Services (Banquets, Event Technology, Banquet Kitchen, Bakery & The Atrium)

2. Full Service Restaurants and Lounges (The Aerie, SeventyOne, Forklift/Birdfeeder, The Lodge Bistro, Wildflower, Steak Pit, Tram Club and Room Service)

3. Cafeteria, Fast Food, Festivals & Special Events (The Summit, Midgad, Creekside Café & Grill, Rendezvous, Tram Car Pizza, Baked & Brewed, along with Oktoberfest, Brewfest and all other special events requiring facility or catering services)

This position will be overseeing the Full-Service Restaurants and Lounges as part of the Food and Beverage Management team.

This position will be expected to support and develop the outlet managers and work teams in providing consistently high-quality food and guest service within their assigned areas of responsibility and also assist the other Directors with their areas of responsibility and work together to achieve overall division business and financial goals, develop and retain a high quality and cross trained staff to meet the ongoing needs of the various outlets and operations.

The Assistant Director of Restaurant Operations will be an inspiring leader with superior organization skills, and attention to detail. Present a history of success in delivering high service levels and financial results in an upscale environment. Display a genuine passion for building a team culture within an environment dedicated to providing a best-in-class dining experience.

• Oversee daily restaurant and bar operations.
• Demonstrate company values in daily leadership, maintaining an inspirational, effective, and efficient environment.
• Manage performance of all restaurant and bar employees with on-the-job training, performance reviews, recognition, and coaching and counseling.
• Assist in recruiting, interviewing, selecting, and orienting new team members.
• Create a learning atmosphere of continuous improvement, focusing on accountability, challenging existing processes, encouraging innovation, and driving necessary change.
• Assist team members wherever needed in high-demand times.
• Ensure staffing levels are appropriate to meet business demands and proactively plan for and adjust to seasonal business volumes.
• Establish goals to ensure and maintain the productivity level of team members.
• Provide excellent internal customer service to all team members; respond quickly and proactively to team member needs.
• Ensure the front of house team delivers a consistent, guest-focused experience, with service delivered to the highest standards.
• Monitor guest feedback and performance data to optimize guest engagement and take appropriate corrective action. Respond quickly and proactively to guest concerns and take ownership of guest complaints/problems until they are addressed and resolved.
• Must be highly engaged and knowledgeable of market trends and skilled in communicating & introducing new products and services to drive guest experience and engagement.

Skills and Knowledge

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Experience with Forbes and/or AAA standards required.
• Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
• Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
• Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
• Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

• Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Facilitates order and purchase equipment and supplies.
• Oversees the booking and manages service of restaurant parties, special events and room service amenity program.
• Provides coverage in restaurants in the absence of the restaurant managers
• Oversees scheduling in all restaurants
• Monitors and updates wine lists where applicable
• Takes care of attendance records where applicable
• Perform all other duties and responsibilities as assigned by the Senior Director of Resort Food and Beverage.
• Must have the ability to work well with all departments and work without supervision and must be able to maintain a high level of interdepartmental confidentiality.
  Ability to walk, stand and/or bend continuously.

Developing and Maintaining Budgets

• Manages department's controllable expenses to achieve or exceed budgeted goals.
• Understands the impact of department's operation on the overall property financial goals.

Leading Food and Beverage Team

• Establishes challenging, realistic and obtainable goals to guide operation and performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Serves as a role model to demonstrate appropriate behaviors.
• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Develop and implement manager training program as well as staff ongoing training and development.
• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Ensures cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge and Room Service employees.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands all applicable liquor laws.
• Establishes guidelines for customer service so employees understand expectations and parameters.
• Strives to improve service performance.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
• Empowers employees to provide excellent customer service.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Interacts with guests to obtain feedback on product quality and service levels.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Responds effectively to guest problems and handles complaints.
• Reviews guest satisfaction feedback with employees to develop appropriate corrective action.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
• Administers the performance appraisal process for direct report managers.
• Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
• Ensures employees are treated fairly and equitably.
• Ensures property policies are administered fairly and consistently.
• Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.
• Observes service behaviors of employees and provides feedback to individuals and or managers.

Additional Responsibilities

• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Monitors month end inventories and P&L statements.
• Excellent organizational skills, ability to multi-task and work under pressure, superior leadership and communication skills.
• Implement effective controls of food, beverage and labor costs and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses. Maximize food and beverage profitability.
• Investigate and resolve food quality and service complaints. Good written and verbal skills are also required. Thorough knowledge of safety and health regulation.
• Must be able to set specific steps in order to increase customer service in all outlets, and monitor results/training needed in order to get there.
• Proficient computer user, with at least an intermediate to advanced knowledge of Microsoft programs, such as Outlook, Word, Excel and Power Point. Knowledge of Infogenesis and Amadeus preferred.
• Candidate will have to be flexible with hours and assignment as directed by business level, most of the business being done at night.
• Candidate must have experience in establishing standards, training and to reach Forbes/AAA

Qualifications

• 5-7 years of Food and Beverage operations management, with oversight experience in Multi-Operation Restaurants (minimum of 5), and at least 2-5 years’ experience in an Assistant Director level position
• Experience managing budget upward of $12M.
• Proven success in developing team & staff retention, displaying strong training skills/leadership skills, and should have an understanding of seasonality.
• Prefer candidate with experience in Forbes/AAA ranked resorts.
• Prefer candidate with culinary background, kitchen experience, menu design.
• A bachelor’s degree in Hospitality or related subject matter, or an equivalent combination of education and experience.

Compensation and Benefits:

Competitive salary commensurate with experience and performance, plus bonus. The base salary and bonus are part of a comprehensive compensation package, which includes but is not limited to, 401K with a match, full health insurance, life insurance, vacation/holiday/sick pay, and skiing benefits for the selected candidate and their family. The full compensation package will be reviewed with final candidates.

All job opportunities at Snowbird Ski & Summer Resort require the ability to comply with our Professional Appearance, Drug & Alcohol, and Employee Conduct Policies.

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.