F&B General Manager - Rocker

Reno, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $64,480.00 - $89,463.00

Benefits

Generous discounts on outdoor gear and apparel

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)

Job Description

Palisades Tahoe Resort, located in the breathtaking Olympic Valley, CA, is one of the most iconic and revered mountain destinations in the United States. Famous for its legendary ski slopes and world-class outdoor recreational offerings, the resort delivers exceptional experiences to guests year-round. Palisades Tahoe is part of the larger network of Alterra Mountain Company resorts, dedicated to not only providing memorable mountain adventures but also fostering a spirit of community, inclusion, and environmental stewardship. The resort maintains a strong commitment to excellence in hospitality, guest service, and operational integrity, making it a premier employer in the hospitality industry within... Show More

Job Requirements

Applicants must be 21 years of age
bachelor's degree
five years food and beverage management and/or training
three years supervisory experience
must have or be able to obtain CA Food Handlers Card
state applicable health and/or alcohol compliance card
able to stand or walk for 80% or more of an 8-hour shift
capable of frequently carrying, lifting, pushing or pulling up to 25 pounds
able to communicate effectively
leadership skills
organizational skills
problem solving skills
ability to handle sensitive and confidential situations
willing to work year-round at Palisades Tahoe Resort in Olympic Valley, CA

Job Qualifications

Bachelor's degree
five years food and beverage management and/or training or equivalent combination of education and experience
three years supervisory experience
ability to communicate effectively in writing and verbally across all levels
excellent organizational and problem solving skills
working knowledge of computers including MS Office
leadership ability to lead a large team positively and professionally
high level of interpersonal skills to handle sensitive and confidential situations
knowledge of environmental stewardship practices
ability to promote a professional work environment
understanding of food safety and HACCP guidelines
commitment to continuous learning and development
ability to maintain composure under pressure
partnership skills to collaborate with chefs and management
integrity to comply with labor laws and company policies

Job Duties

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 regulations and ensuring all team members are TIPS trained
enforce sanitation standards and procedures while complying with legal regulations
ensure all health and safety procedures are implemented and followed according to company standards and ensure all team members hold a CA Food Handlers card
plan menus by collaborating with chefs
estimate food costs and profits
adjust menus as needed
control costs by reviewing portion control and quantities of preparation
minimize waste
ensure high quality of preparation
maximize bar profitability by ensuring portion control and monitoring accuracy of charges
assist in kitchen and front of the house duties as needed
consistently exhibit a positive, upbeat attitude and act and communicate in a professional manner with guests, other departments, and staff
ensure all staff promote a professional work environment by upholding proper grooming and uniform standards, following food safety and HACCP guidelines, displaying a positive attitude and language, anticipating business levels, and keeping a clean, safe work area
update job knowledge by participating in educational opportunities and maintaining personal networks
manage a team of 65-70 employees, taking ownership of all aspects of the restaurant and carrying out supervisory responsibilities in accordance with policies and laws
comply with federal and California labor laws and company policies
achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards
create and maintain labor budget, check and manage payroll for overtime and compliance with labor model and regulations
meet financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions
establish, implement, and enforce safety standards in accordance with company policies and state and federal laws

Job Location

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