Front of House Manager Crow's Bench - Year Round

Year Round

Welcome to Schweitzer—where passionate mountain recreation pros work hard and play harder. Known for our friendly, inclusive culture, we’re growing thoughtfully to enhance mountain access and village life. Join the Schweitzer difference and help shape our future. 

Perks include:

• Free Alterra Mountain Resort pass

• Employee housing

• Discounted onsite childcare

• Accrued paid sick leave

• 401(k) match

• Great discounts and access to pro deals

• Depending on employment status you could qualify for full medical benefits, vacation time, and paid parental leave.

Employment Status:  Full Time Year Round

Wage Range: $50,000 -$55,000

Minimum Age: 21

Background Check Required: Yes

Driver Verification Required: Yes

 

Position Summary:

Manage all operational and financial aspects of the Front of House (FOH) at Crow’s Bench to deliver an exceptional guest experience. This hands-on leadership role oversees team hiring, training, coaching, scheduling, and daily service execution, while maintaining strict financial controls, budgeting, and beverage program profitability. The FOH Manager works in close partnership with the Chef to ensure seamless front-to-back-of-house coordination and is proficient in stepping into any FOH role (bartending, serving, hosting, bussing) as needed during shifts.

Essential Functions and Major Responsibilities:

• Staff Leadership & Development: Hire, train, onboard, coach, and correct all FOH personnel to maintain high standards of hospitality and performance.
• Scheduling & Labor Management: Create and manage weekly FOH schedules, ensuring optimal coverage based on business volume and reservations.
• Financial Oversight: Manage FOH financial aspects, including budgeting, daily cash balancing, labor, and operational controls.
• Beverage Program Management: Create, cost out, and update the drink menu to ensure alignment with target profit margins.
• Kitchen Coordination: Partner directly with the Crow’s Bench Chef to bridge front- and back-of-house operations for seamless meal service.
• Inventory & Ordering: Order all FOH products, maintain proper inventory pars, and execute monthly FOH product inventories.

Secondary Responsibilities:

• Floor Support: Maintain working proficiency in all FOH positions (bartending, serving, host, and busser) and actively support or jump into these roles during shifts when operational needs require.
• Shift Execution: Oversee daily restaurant opening and closing procedures, ensuring all staff arrive on time, are properly uniformed, and complete assigned duties to prepare the restaurant for service.
• Reservation Mapping: Map out and manage daily dining reservations to optimize seating flow and table turns.
• Shovel snow
• Plan and execute special events like holiday dinners, private dining experiences, and music series.
• Other duties as assigned

 

Supervisory Responsibilities (if applicable):

Number of employees supervised: 8-15

 

Scheduling and assigning work- Yes

Training- Yes

Salary actions- None

Disciplinary actions- Yes

Performance review- Yes

Hiring/Termination- Yes

Specific Job Skills:

License/Certifications- ABC Alcohol Training, ServSafe, Allertrain, Valid driver's license

Technical- POS (Shift4Dine), Microsoft Office suite, PowerBI and D365, inventory management systems

Physical Capabilities- May stand for up to 8 hours. Sitting for up to 3 hours. Must be able to lift up to 20lbs frequently and up to 50lbs on occasion.

Additional- Inventory & cash handling experience. Experience as a Sommelier and/or Cicerone very beneficial.

Education/Related Experience:

Minimum education required- High School degree or Equivalent. Bachelor’s degree or equivalent career experience preferred.

Minimum time in related position- Two to five years general F&B; 1 year supervisory/management F&B experience.