Manager, il Rifugio

ESSENTIAL DUTIES:

Leadership & Staff Management 

• Supervise Food & Beverage employees across restaurant, cafeteria, bar, and banquet operations. 

• Recruit, hire, train, schedule, coach, evaluate, discipline, and, when necessary, terminate staff in partnership with the General Manager of On-Mountain Dining. 

• Ensure employees receive the training, tools, resources, and support necessary to perform their jobs successfully while upholding service, food safety, point-of-sale, and company standards. 

• Hold staff accountable for attendance, grooming standards, conduct, task completion, and overall service performance. 

• Work closely with F&B leadership, culinary teams, and mountain operations to maintain consistent communication, expectations, and management practices. 

• Foster a culture of exceptional guest service and hospitality. 

• Interact positively with guests to ensure high levels of satisfaction and resolve concerns promptly and professionally. 

• Address employee and guest concerns creatively and effectively while maintaining confidentiality when appropriate. 

Operations Management 

• Oversee daily front-of-house operations and collaborate closely with back-of-house teams to ensure efficient service and guest satisfaction. 

• Open and close facilities, including labor management, securing buildings, and daily reconciliation of point-of-sale systems. 

• Maintain operational knowledge of all F&B systems, including POS, event management, payroll, and revenue collection platforms. 

• Ensure cleanliness, organization, safety, and proper maintenance of all food and beverage facilities, including dining rooms, bars, restrooms, decks, and service areas. 

• Coordinate equipment repairs and facility maintenance as necessary. 

• Manage payroll processes, tip reconciliation, inventory controls, and monthly inventories. 

• Order and maintain adequate supplies, food, beverage, cleaning products, and operational equipment. 

Winter Season Responsibilities 

• Manage daily restaurant operations and service standards across assigned food and beverage venues. 

• Oversee labor controls and operational execution throughout the winter season. 

• Support culinary operations as needed to maintain service levels during staffing shortages, high-volume periods, or special events. 

• Assist with group functions and special events hosted within winter operations. 

• Travel to and from mountain facilities as required and perform duties in varying weather conditions via skis, snowboard, chairlift, snowmobile, or tracked vehicle. 

Summer Season Responsibilities 

• Manage banquet staff and oversee event setup, service, execution, and breakdown. 

• Manage Banquet Event Orders (BEOs) to ensure successful execution of client expectations while collaborating closely with the Banquet Manager, Event Coordinator, Chef, vendors, and operational departments. 

Additional Responsibilities 

• Maintain or obtain required certifications, including TIPS and/or ServSafe certification. 

• Champion company sustainability initiatives, including waste reduction, composting, and recycling programs. 

• Perform other duties as assigned. 

REQUIRED QUALIFICATIONS: 

• 2 years of management or supervisor experience required 

• 2 years of POS experience required. 

• 3  years of restaurant front-of-house specific experience required 

• TIPS certification preferred 

• Lead by example 

• Strong oral and written communication skills 

• Ability to prioritize and multitask 

• Ability to keep focus in a crowded setting 

• Strong organizational skills 

• A successful employee who has a great attitude, is flexible, and a productive team player 

• Must provide own ski equipment 

• Must be available weekends and some holidays 

• This position requires successful completion of a criminal and MVR background check 

EDUCATION REQUIREMENTS 

• High school diploma or equivalent - preferred 

PHYSICAL REQUIREMENTS: 

• Ski at an intermediate level - Able to ski from il Rifugio to the base area with excellent judgement, control, and confidence 

• Ability to withstand high-altitude conditions at all times 

• Ability to stand and walk throughout an 8+ hour shift 

• Ability to navigate stairs throughout shift 

• Ability to Use full range of body motion: bend, twist, kneel, squat, push, pull and lift up to 50 lbs. 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. 
  

WORKING CONDITIONS: 

• You will work in a table service restaurant environment with most time spent working indoors in a high-altitude environment. Some outside work in a cold and snowy environment is possible on any given day. Most work is performed in a highly trafficked area in view of guests. Some work time will be spent in an office setting, sitting down, and using a computer. Riding a chairlift is required for on-mountain work locations.