Trap Bar Manager (Fishing)

SUMMARY
As a member of the F&B Management Team, the F&B Restaurant Manager is instrumental in developing and fulfilling the short/long term goals for the property and executing the F&B philosophy. This position is responsible for creating an atmosphere that will inspire guests and associates to return. The above goals will be accomplished by the proper implementation, promotion and success of our operations through continual evaluation of the products/services provided while insuring effective training of the service teams as well as makes sure operations are running to standard. The individual will instill a strong atmosphere of service excellence in order to promote self-motivation and will redirect performance as soon as discrepancies are observed/experienced. This position will coordinate and oversee all aspects and functions of restaurants, events, and entertainment. A key part of every employee's job is to serve as a Targhee ambassador, engaging the guest at every opportunity.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
1. Read, understand and abide by the employee handbook and resort & department polices & procedures.
2. Maintain a positive work environment by managing, leading, working and communicating in a courteous and professional manner with all guests, co-workers and vendors.
3. Lead by example, fostering departmental teamwork and collaboration.
4. Maintain awareness of all safety, state & federal sanitation and security procedures relevant to the department and property. Ensure department members are familiar with and adhere to them as well.
5. Supports and promotes our Sustainability Charter throughout the property
6. Maintain awareness of resort occupancy levels, reservations, group business and special requests or functions and their potential affect on the operations.
7. Support the financial/marketing goals of the F&B Department.
8. Perform any reasonable tasks as requested by management.
9. Manages food & beverage operations as instructed by food & beverage director.
10. Acts as senior decision maker for FOH in the absence of food & beverage director.
11. Contributes to menus, and helps makes decisions related to all culinary selections and operations in full service dining facilities as well as banquets & catering.
12. Develops and enforces service standards in all food & beverage operations.
13. Enforces consistency and portion control for all food & beverage retail items.
14. Leads meetings and training sessions to progress departmental service standards
``and profitability.
15. Coordinates the execution of entertainment, including live music, in F&B facilities according to the budgeted amount and current trends.
16. Enforces budget standards as directed by F&B director. Works with Director to craft operating budget.
17. Maintain a presence on the floor during hours of operation.
18. Ensure all reporting and time sensitive needs are supplied to appropriate parties when required (historical records, financials, payroll, email, HR needs, schedules logs, etc).
19. Exceed required standards/goals to achieve superior guest service by applying our documented service standards at all times and redirect the team when required.
20. Required to take and serve tables, bus, bartend, and host as needed; especially during slower periods.
21. Tests quality of all food and beverage. Makes sure recipes are consistent and consistently presented.
22. Maintains cleanliness of facility
23. Schedule FOH staff to reflect proper business variances.
24. Maintains FOH related stock and maintains and enforces inventory procedures.
25. Actively supervise the greetings of our guests.
26. Acts as MOD over BOH and communicates with Chef and Lead about issues or performance, accountability and/or quality.
27. Runs day-to-day FOH Trap Bar operations summer and winter.
28. Attend and contribute to required meetings and training classes.
29. Creates effective incentive/sales programs that positively affect profits, revenues and guest experiences.
30. Represents resort at community and industry events as necessary.
31. Set up, break down and execution of Festival and satellite bars.
32. Assist with Banquet and Event sbar set up and training.
33. MOD other outlets when needed.

RESPONSIBILITIES TO SAFETY:

Protect the safety of self, co-workers, and Grand Targhee Resort guests at all times.
Promptly report any potentially harmful equipment or situations to the immediate supervisor and/or appropriate department(s).
Report safety-related accidents and incidents at once to immediate supervisor and appropriate department(s), following documented procedures.
Follow all company and department safety policies and procedures as outlined in the Resort's Occupational Safety & Health Compliance Manual and department-specific procedures or manuals.
Operate equipment in a safe manner that will not lead to injury of yourself or others.
Drive in accordance with the law and Grand Targhee Resort policies.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE
Must have 2-3 years of experience in a similar role. Must have basic proficiency of Microsoft Word & Excel software applications. Must possess good knowledge of service, wine and spirit service.

MATHEMATICAL SKILLS
Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Able to accurately read and make measurements.

CERTIFICATES, LICENSES, REGISTRATIONS
Must have or obtain TIPS, ServSafe preferred.

PHYSICAL DEMANDS & WORK ENVIRONMENT
The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 100 pounds.

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat. The employee is occasionally exposed to risk of electrical shock and vibration. The noise level in the work environment is usually loud.

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.