Restaurant Manager, Winter 26/27

JOB SUMMARY 

As a valued Restaurant Manager at Crystal Mountain, you will motivate, support and mentor staff and commit to providing excellent customer experience. As a leader, we will look to you to find new and better ways of developing a dynamic and successful team. You will utilize your superior organization and communication skills to quickly address concerns and discover lasting solutions while upholding our high standards for superior guest satisfaction. 

ESSENTIAL DUTIES 

• Assists F&B Leadership in forecasting and supporting budget development 

• Responsible for maintaining par levels and ordering product 

• Coordinates product deliveries to venues with Shipping and Receiving team 

• Responsible for inventory input and calculation of COGs 

• Conduct staff meetings 

• Set schedules for the service staff 

• Manage and oversee venue operations 

• Help achieve restaurant operational objectives 

• Plan and develop staff incentive programs 

• Respond to customer concerns and questions in-person and electronically 

• Control costs and minimize waste while ensuring high quality of preparation 

• Model hospitality professionalism and nurture a positive working environment delivering exceptional customer service in daily operations and events 

• Maintain a safe, healthy, and secure working environment holistically, including facility management 

• Maintain current reservations/waitlist system, POS, Inventory, operational systems and support with training when needed 

• Collaborate with F&B leadership and Marketing to promote and market the business 

• Coordinate and embrace communication between front of the house and back of the house 

• Run daily pre-shift stand-up meetings 

• Gather guest & employee feedback and recommend improvements to management 

• Assist in administering training programs 

• Monitor labor and product expenses to remain within budget, forecasting, and financial goals 

• Deliver excellent customer service 

• Other duties as assigned 

KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS 

• 5+ years’ experience in a restaurant lead role in the hospitality industry in a Front-of-House capacity 

• 2 years’ experience in banquets or catering 

• POS experience required, MS Office experience required 

• Attraction experience preferred with high volume experience in non-traditional venues 

• Positive attitude and excellent communication skills, in-person and electronic 

• Must have Washington MAST Card 

• Must have Washington Food Handler Card 

• Must have the ability to ski/snowboard, or be willing to complete regular training until proficient 

 PHYSICAL DEMANDS AND WORKING CONDITIONS 

• This position is required to work evenings, weekends and holidays while in operation. 

• Able to lift, carry, or otherwise move and position a minimum of 30 pounds on an occasional basis. 

• Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. 

• Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodation will be made to enable qualified individuals with disabilities to perform the essential functions. 

An Equal Opportunity Employer