Winter Park needs a Moffat Market Manager! HIRING IMMEDIATELY!

Looking for an exciting job this winter? Do you love powder days, and unlimited, direct-to-lift access to Colorado's two best mountain resorts, Winter Park and Steamboat? Do you not only love new gear but want to know everything about it as well?

Your next adventure can start this winter. Are you ready?

APPLY TODAY at www.winterparkresort.com/employment 

ESSENTIAL DUTIES (list in order of importance)

-Responsible for daily operations of the restaurant and other establishments that prepare and serve meals and beverages to our guests
-Plans, organizes, staffs and directs all phases of food operation for the food service unit consistent with departmental goals, policies and procedures
-Coordinate activities among various departments such as kitchen, dining room and banquet services
-Ensure that guests are satisfied with their dining experience
-Oversee the inventory and ordering of food, equipment and supplies
-Arrange for the routine maintenance of the restaurant, it's equipment and facilities
-Responsible for all the administrative and human resources functions of running the business
-Recruiting new employees and monitoring employees performance and training
-Supervising routine food service operations
-Assisting executive chefs as they select successful menu items with specific emphasis on cost effectiveness, popularity, market trends and quality
-Analyze the recipe of the dishes to determine food, overhead, labor and costs
-Coordinate services such as waste removal and pest control
-Receive deliveries and check contents against order records
-Inspect quality of foods to ensure that expectations are met
-Meet with representatives from supply companies
-Ensure that food and service meet appropriate standards
-Selection and development of staff through formal interviewing, hiring, training and when necessary firing employees
-Retain good employees
-Oversee training of new employees and explain the establishments policies and practice
-Schedule work hours for all staff
-Establish daily food production and labor force goals which coincide with the anticipated fluctuation of business
-Help with cooking, clearing or other tasks as necessary
-Ensure that dinners are served properly and in a timely manner
-Investigate and resolve guests complaints about food quality or service
-Monitor orders in the kitchen to determine where backups may occur
-Direct the cleaning of the dining areas, kitchen and washing of table ware, kitchen utensils and equipment to comply with government sanitation standards.
-Monitor the actions of the employees and patrons on a continual basis to ensure the personal safety of everyone
-Follow procedural guidelines and training programs to meet/exceed the regulations imposed by local health and liquor laws
-Keep employee work records
-Daily upkeep of payroll (Kronos)
-Complete paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment -compensation, and social security laws
-Retain responsibility of accuracy of business records
-Maintain records of supply and equipment purchases and ensure that suppliers are paid
-Use of inventory tracking software to compare the records of sales from the POS with the record of current inventory
-Use internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees and train staff
-Tally cash and charge receipts and balance against record of sales
-Responsible for depositing the day's receipts or securing them in a safe place
-Responsible for locking up the establishments, checking that the grills, ovens and lights are off and switching on the alarm system
-Follows security procedures for daily and long term control of inventory, cash handling, equipment and the facility and safeguards to prevent significant dollar loss to the resort
-Maintain as reasonably safe work environment that meets or exceeds OSHA and MSDS regulations
-Complete analysis of food related trends through seminars, attending restaurant and food equipment shows, professional associations, national and local competitions and their application to our business
-Develops an annual budget for applicable food service equipment with specific emphasis on replacement cost versus cost to repair, durability, expanded versatility and expected maintenance and overall cost
-Develops an annual budget and target goals which includes anticipated gross sales, cost of goods sold, labor and other expenses
-Must have a TIPS certification
-Must be a self-starter and work with little supervision
-Cooperate with marketing department and advertising agencies on development of advertising material and special events
-Cooperate with finance department with regard to proper accounting of revenues
-Recruit, train and develop personnel that are capable of operating units in a manner that are consistent with established procedures and the goals of the company
-Total operation of all food related special events for groups from 20 - 10,000
-Research and propose capital projects
-Be environmentally conscious in all facets of operations from product purchasing to energy management control
-Procurement of entertainment when applicable
-Responsible for all computer operating systems