Granby Ranch is a four-season mountain community nestled in the Rocky Mountains and located just 90 miles from Denver, Colorado, and 20 miles from Winter Park, Colorado and the western entrance to Rocky Mountain National Park.

The resort and community is home to family-friendly skiing at Ski Granby Ranch, world-class downhill and cross-country mountain biking at Bike Granby Ranch, as well as Golf Granby Ranch, an 18-hole championship mountain golf course. You'll also find private, gold-medal fishing, and family dining at Granby Ranch Grill. It's a true mountain playground, with chairlift access to thousands of acres of hiking, snowshoeing, and cross-country skiing trails.

SUMMARY:

The F&B Assistant Manager is responsible and accountable for assisting with overseeing the daily operation of all dining and beverage services for Granby Ranch. This position is directly responsible to ensure excellent success for the F&B division in relationship to the following: guest satisfactions, employee performance, training, staff development and driving revenue growth. In addition, the F&B Assistant Manager is responsible for recommending any menu development, product positioning and pricing to ensure profitability of the division. As one of the leaders for the F&B Operation, this position also will be responsible for recommending and assisting vendor selection, ordering, invoicing and inventory management to control costs and drive an increase in sales. The F&B Assistant Manager will actively implement decisions to support cost and labor controls and revenue growth in accordance with the budgetary planning and projections to exceed the required financial results for Granby Ranch.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assists daily with oversight of the management and administration of operations to produce successful, professional and efficient F&B experience for the members, guests and employees throughout all Granby Ranch's restaurant outlets. These outlets currently include: Dining Hall, Granby Ranch Grill, 8350 Members Club, Golf Course Grill, Weddings and Special Events.
•  Interviews, selects and recommends candidates for hiring to fill necessary positions, seasonally and with turnover.
•  Develops training and development program for all Front of House staff members.
• Conducts any necessary disciplinary actions and consults Human Resources regarding terminations, if necessary, in the absence of the F&B Manager.
• Assists and supports during the creation of annual goals and objectives that support those of Granby Ranch and the vision of the department. Effectively communicates these goals to all staff.
•  Ensures departmental operating standards are being met daily. Meets with employees weekly to review these standards and assists with planning to continually improve the professionalism of the F&B Operation to ensure it exceeds guest service standards.
• Works closely with the Back of the House Executive Chef to ensure all F&B Operations run smoothly during business hours and throughout each planned event and/or wedding.
• Supports and represents Granby Ranch internally and externally on a daily basis. This includes, but is not limited to, business associates, vendors, and professional counter-parts at other ski resorts, the community area and any state-wide interactions.
•  Attends and actively participates in all operational meetings and required company functions, regularly.
• Communicates information to all staff to ensure proper distribution of resort activities, events and changes, daily.

OTHER DUTIES AND RESPONSIBILITIES:

• Supports the F&B Manager with the development and implementation of all necessary food handling and state requirements to ensure restaurant inspections meet or exceed all industry standards annually.
• Provides formal and informal feedback to all staff members, assists the F&B Manager and conducts one-on-one meetings and annual performance reviews, and recognizes and rewards exceptional performance regularly.
• Oversees operations to ensure accurate accounting of revenues, expenses and company assets.
• Assists with long and short term planning, budgetary preparation, controlling expenditures such as labor, supplies and food costs, reducing food waste, improving profitability while driving an increase in revenues.
• Assists in the development of marketing strategies to increase F&B operational awareness and grow market share within the restaurant community.
• Supports all company-wide goals and objectives.

Employees are held accountable for all duties of this job.

SUPERVISORY DUTIES:

•  Assists with the hiring, training, reviewing and disciplining of employees
• Assists with coaching, motivation and development of employees
• Oversees scheduling of all general staffing
• Verifies work activities of staff and assists with problem solving
• Ensures safety and security are the top priority

Approximate number of cooks, wait staff, bartenders, dishwashers, and general staffing to oversee thirty (30) to forty five (45) employees.

Knowledge, Skills & Ability:

•  Knowledge of Colorado State Health Codes and Liquor Codes
• Knowledgeable and able to oversee management of Front of House services, such as greeting the guest, wait staff service levels, cash handling accuracy, alcohol presentation and controls to the general public, service standards on presenting meals table-side and sales of add on orders.
• Knowledgeable of Windows, Microsoft Excel, and other computer functions.
• Strong communication and sales abilities. Must have excellent written and verbal communication skills.
• Ability to adapt to constant change.
• Problem solving skills are required to ensure guest conflicts are quickly and professionally resolved.
• Friendly and helpful attitude at all times with our guests and employees.
• Proficiency with cash register and/or cash handling functions, which includes credit card equipment.
• Proficiency with all food and beverage kitchen equipment and espresso machines.
• Extremely knowledgeable with Colorado State Health Codes and Colorado Liquor Laws

Education or Formal Training:

•  Bachelor of Arts in Hospitality and/or college degree with equivalent work experience.
• Valid Colorado driver's license.

Experience:

• Experience in areas of restaurant management and/or catering business.
• 2 years experience as a restaurant professional in the areas of restaurant management.
• 2 years experience in a restaurant leadership role.

Working Environment:

• Ability to work closely with Back of the House staff and Chef to ensure success
• Ability to perform in exterior winter weather and summer conditions for events outside and at the top of the mountain, as well as the patio golf grill.
• Must be able to stand and/or walk for the entire shift
• Must be able to clearly communicate to supporting staff members and management team.

Physical Activities:

• Walking to and from restaurant operations as well as on-mountain weddings and events.
• Must be able to walk to all locations to conduct business.
• Ability to lift and carry heavy items up to 35 pounds.
• Stand and/or walk for an entire shift.

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

All your information will be kept confidential according to EEO guidelines.