Description:
To directly assist the Food and Beverage Front of house manager in the day-to-day operation of the T-bar and Grill, assuming responsibility for all F.O.H. operations in the absence of the manager. Ensure maximum sales, high service standards, quality, and proper financial budgetary controls.

Essential Functions:

• Responsible for the F.O.H operations of the T-Bar and Grill including the execution of catering functions, and other special events in the venue.
• Directly supervise employees associated with the F.O.H. operations. Assist in the discipline procedure, scheduling, training, and recognition of employees.
• Maintain excellent guest relations by ensuring quality products, service, and animated atmosphere.
• Ensure that all smallwares and products remain fully stocked.
• Carry out and monitor routine record keeping functions including, product ordering, cash handling, daily reporting, labour reporting, cash balancing, inventories, and various reports as requested.
• Ensure excellent merchandising of products, impeccable cleanliness, safety awareness, and security standards.
• Recommend and oversee necessary maintenance requirements.
• Nurture positive, professional communication between all employees. Support employees’ needs to ensure excellent results.
• Maintain an open, honest two-way communication to all departments.
• Help the Front of House manager in developing promotional programs including food and beverage promotions, guest service-related promotions, interdepartmental promotions, and employee incentive programs.
• Participate in required operational meetings as directed by the Front of house manager.
• Plan and assign daily work, provide training, directing, and reviewing tasks, discipline, and development of all employees.
• On shift basis, may supervise up to 20 people.
• Assist the Front of House Manager to ensure that staff are well informed about the entire resort operation daily.

Experience/Requirements:

• This is a full-time, seasonal position
• Secondary Education Diploma or Equivalent.
• Minimum of one-year supervisory experience in a high-volume bar atmosphere.
• Hands-on experience as bartender and server.
• Strong verbal, written, analytical, and interpersonal skills.
• Hands on training experience.
• Must have experience with Food and Beverage Point of Sale equipment
• Ability to enunciate clearly and project voice for an 8-hour period.
• Must have the ability to use touch typing skills and
• Ability to lift up to 50 lb. or carry for 50 yards throughout the eight-hour day.

Contacts:

• Extensive contact with guests and front-line employees.
• Regular interaction with managers and supervisors throughout Panorama.
• Continuous contact with suppliers and service providers.
• Consistent telephone and face to face interaction with Front-line employees, management staff, Food & Beverage Catering Manager and Guest Services