Winter 26/27: F&B Manager - Aerie Food Court

Copper Mountain Resort is a vacation destination located 75 miles west of Denver, Colorado in the heart of the Rocky Mountains. Three vibrant, pedestrian-friendly village areas host lodging, retail outlets, restaurants, bars, and family activities. During the winter months, Copper's world-class terrain offers skiing and riding for all ages and abilities. Each summer, the mountain transforms into a playground for hikers, mountain bikers, and anyone seeking a genuine Colorado experience. Copper Mountain Resort is also home to Woodward Copper action-sports camps, programs, and training facility. Job Title: F&B Manager

• Aerie Food Court Job Status: Seasonal Compensation and Benefits:
• Compensation: Proposed hiring rate of $2,222.46 to $2,330.77+ biweekly amount, actual pay will be adjusted based on experience.
• Benefits: This is a seasonal position eligible for season pass for employees/dependents and privileges at several other resorts. Several discount programs (i.e. food & beverage, retail/rental, tickets, etc.) also available. Job Summary: Responsible for the overall management of the day-to-day operation of the Aerie food court, bar, and Camp Hale Coffee. Essential Duties and Responsibilities:
• Ensure overall quality management of the food and beverage in the food court, bar, and Camp Hale Coffee.
• Responsible for supervision of restaurant staff.
• Ensure employee satisfaction (engage in staff retention programs, motivation, and development):
• Create and establish environments where staff feel safe, heard and are able to contribute ideas to the function and growth of the business.
• Promote fun, professionalism and safety.
• Responsible for recruiting, hiring, and training staff:
• Candidate must be contacted, and first interview scheduled within 72 hours of receiving candidate information.
• Responsible for training of staff, to include daily operations, restaurant expectations, and safety trainings.
• Responsible for having some knowledge and understanding of each line level position including cooks, busser, cashier, bartender, and barista.
• Develop, implement, and maintain satisfactory training program for restaurant staff. Including but not limited to:
• Create an in-house employee handbook
• Create a "front of the house" training handbook and exam
• Create a culinary based training handbook and exam
• Conduct regular training check ins and re-training opportunities.
• Monitor training programs and ensure that training is done consistently for all jobs. Utilize employee training handbooks and exams and track individual employees training performance within the employee's file.
• Works on the floor during periods of high volume, covering any position needed and ensuring adherence to established restaurant expectations by all restaurant staff.
• Utilize the employee performance appraisal process to develop and improve employee performance. Including but not limited to:
• Conduct mid-season performance appraisals with all line staff
• Conduct quarterly performance appraisals with direct reports.
• Responsible for maintaining consistent and fair disciplinary procedures.
• 1st is formal verbal (documentation still must be maintained)
• 2nd + is formal written
• All employees will have a file that will be maintained by all members of the management team to ensure consistency.
• Maintains positive communication with staff and management. Including but not limited to:
• 1 general staff meeting per month
• Conduct a minimum of 2 "one on one" meetings per month with your direct reports: Chef and Bar Foreman
• Ensure “one on one” meetings are being conducted with line level staff, at least one per month.
• Conduct a daily pre-shift "huddle" with staff
• Daily manager communication log will be update and maintained by all members of the management team.
• Establish designated communication board that is regularly update with information including and not limited to:
• Resort info/events
• Bus schedule
• Restaurant news/events
• Establish designated white board for daily shift assignments, break times (if applicable), tasks and other special tasks.
• Work to create an environment of autonomy with the skills and knowledge to operate efficiently day after day.
• Determines appropriate staffing levels according to business forecasts and ensures sufficient staff is in place.
• Be out front and pivot daily when business levels change.
• Schedules must be posted 2 weeks in advance, every Friday by 5pm and emailed to Sr. Manager.
• Request Off plan and process must be determined and communicated to staff.
• Ensure blackout dates are established prior to the beginning of each winter/summer season.
• Prepare and update job descriptions for staff when necessary. Incorporate these into the outlet training manual or operations manual.
• Responsible for overall quality of guest services and products.
• Establishes and implements a quantitative system for measuring food quality, service, and overall customer satisfaction in the outlet. Monitors feedback weekly and takes appropriate action to correct problems.
• Maintains proper sanitation standards.
• Responsible for proper maintenance of facility and equipment, inside and outside.
• Is knowledgeable of and able to implement proper security and safety protocols.
• Ensure that the outlet is in compliance with all local, state, and federal laws and regulations (this includes, but is not limited to, local liquor laws, employment laws, OSHA rulings, sanitation standards).
• Develops and implements outlet concept, menu, marketing, and advertising plans. Works cooperatively with the Sr. Manager, F&B Director, and marketing.
• Work closely with Sr. Manager and other stakeholders to schedule entertainment and promotions that will help drive revenue, especially during non-peak time periods.
• Ensure that appropriate standards regarding interior environment, atmosphere, and theming are maintained. This includes but is not limited to:
• Maintain a minimum of 80% on the monthly outlet audits
• Responsible for overall financial performance of outlet as established by budgetary guidelines. This includes but is not limited to:
• revenue generation
• cost of goods sold % and $ volumes
• labor/payroll costs % and $ volumes
• general expenses % and $ volumes
• Maintains and is accountable for proper cash handling procedures and general accounting within the outlet. This includes but is not limited to:
• Logging daily cash counts of the outlet "bank" and "change bank"
• Investigates and accounts for excessive overages and shortages
• Maintains proper daily reports of revenue and expenditures
• Responsible for preparation of fiscal and capital budgets. This includes but is not limited to:
• Prompt development of projected fiscal budgets related to revenue, cost of goods sold, costs of labor, and general expenses.
• Prompt development of proposed capital budget expenditures.
• Develop budget proposals and control expenses for food court, bar, and Camp Hale.
• Adherence to budgetary guidelines.
• Ensures appropriate revenue to labor goals.
• Controls all cost of sales in accordance to budget.
• Manages operating expense spending.
• Proper usage and maintenance of payroll, inventory, P.O.S., and informational systems.
• Tips must be entered in daily into weekly tip spreadsheet.
• Tips must be shared with each staff member at the end of each week (non-payroll approval week = Saturdays by end of day; payroll approval week = Saturdays by noon)
• Maintains proper inventory costing procedures.
• Maintains proper ordering and receiving procedures.
• Maintains proper procedures regarding invoicing and bill payments.
• Continuously challenging the status quo to create strategies with the Sr. Manager and management team, that drive the business in revenue, employee. and guest satisfaction.
• Establishes and