Food and Beverage – Valley Lead – Full-Time, Seasonal

Summary

Reporting to the Valley Supervisor and with oversight from the F&B Leadership team, the Valley F&B Lead is trained to perform all of the duties performed by the team members, with additional responsibility for coordinating the daily F&B operations of the Loveland Valley Lodge in the absence of the Valley Supervisor or other F&B Leadership. They will ensure compliance with company and health department standards, lead food preparation activities and maintain a high level of food quality, oversee guest service and hospitality, maintenance and cleanliness, team member and food safety and other duties as required or assigned. Every employee is responsible for providing a positive experience for our guests and employees, with safety and fun as our top priorities.

Essential Functions

· Maintains fast accurate service, ensures an excellent customer experience, and makes sure all products are consistent with company standards;

· Leads team members and directs all daily Valley F&B operations in the absence of both the Valley Supervisor or other F&B Leadership including supervising and training employees, opening and closing, ensuring all food preparation is complete, and managing employee breaks and shift changes;

· Makes sure the Valley Lodge F&B outlets are up to company and health department standards with regards to cleanliness, food and employee safety;

· Uses cash registers accurately to maintain proper control of company assets and offers friendly and expeditious customer service;

· Motivates and coaches team members and assists in the training of new team members. Works as a team player to support other employees in completing their tasks.

· Other duties as assigned.

Requirements/Qualifications

· High School Diploma or Equivalent Education and/or Experience;

· At least 2 years in a food service establishment;

· Possession of, or ability to obtain, a valid Colorado driver’s license, with an acceptable driving record;

· Ability to successfully pass 7-year background screening;

· Possession of, or ability to obtain, ServSafe Food Protection Manager certificate;

· Ability to step in to perform all duties of any position in the F&B outlets at any time, flexibility to move between leader and line level responsibilities quickly;

· Ability to take initiative to resolve day-to-day operation issues;

· Proficiency in back of house kitchen operations and front of house guest service;

· Ability to stand for extended periods;

· Withstand extreme hot and cold temperatures as found in typical kitchen environments;

· Winter outdoor work may be required, i.e. snow shoveling, loading/unloading delivery trucks, etc.

· Computer skills required including, proficiency in Microsoft Office applications and typical business computer applications.

· Ability to communicate fluently in English- speak and understand verbal and written communications; 

· Bi-lingual in Spanish preferred.

· Must have understanding of general health department regulations;

· Must be at least 18 years old.