Job Summary

Responsible for the overall operation of Rocker. Key responsibility areas include team performance, increased sales and profitability, effective cost controls, training, and retention of employees.

Applicants must be 21 years of age.

Salary

The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC’s salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC’s total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.

Base salary range: $73,789.95 - $93,914 per year.

A Great Job and Benefits to Match:

• Free skiing + riding privileges to 17 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
• Healthcare options for both Seasonal & Year-Round employees.
• Generous discounts on outdoor gear, apparel, etc.
• 401(k) plan with generous company match.
• Free and discounted lift tickets.
• 25%-50% discount at Food & Beverage locations at Palisades & Alpine.
• 40% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more!
• Employee Assistance Program (EAP).

Essential Job Responsibilities/Duties/Tasks include the following:

General Responsibilities:

• Achieve restaurant operational objectives by implementing established business plan, guest experience system and training curriculum.
• Establish and maintain a fun, service-centric culture by interviewing and hiring employees; planning, assigning, and directing work; appraising performance; holding team members accountable; addressing complaints and resolving issues in a timely manner.
• Promptly address guest concerns regarding food quality or service through established guest recovery program.
• Create a culture of safe and responsible alcohol service, avoiding legal challenges by conforming to the regulations of the alcoholic beverage commission and ensuring all team members are TIPS trained.
• Enforce sanitation standards and procedures while complying with legal regulations.
• Ensure all health and safety procedures are implemented and followed according to company standards.
• Plan menus by collaborating with chefs; estimate food costs and profits; adjusts menus as needed.
• Maximize bar profitability by ensuring portion control and monitoring accuracy of charges.
• Assist in kitchen and front of the house duties as needed.
• Consistently exhibits a positive, upbeat attitude and acts and communicates in a professional manner with internal and external guests, other departments, and staff.
• Update job knowledge by participating in educational opportunities, reading professional publications, and maintaining personal networks.

Management Responsibilities:

• Leadership: Manage a team of 65-70 employees, taking ownership of all aspects of the restaurant.
• Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process.
• Commitment to Service: Achieve continuous improvement in operational objectives.
• Financial: Responsible for creating and maintaining labor budget.
• Safety: Establish, implement, and enforce safety standards in accordance with company and F&B policies.

Competencies and Job Requirements:

Required:

• Communication: Able to communicate effectively in writing and verbally across all levels of the organization.
• Organization: Demonstrate ability to proactively prioritize needs.
• Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization.
• Leadership: Ability to lead the entire Rocker team in a positive, caring manner.
• Partnership: Partners with the Rocker Chef in all aspects of operations.
• Integrity: High level of interpersonal skills to handle sensitive and confidential situations.
• Environmental Stewardship: Operate with environmental awareness.

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Working Conditions:

Indoor/Outdoor: While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions.

Education and Experience:

Required:

• Bachelor’s Degree.
• Five years Food & Beverage Management and/or training.
• Three years supervisory experience.

Preferred:

• Food & Beverage Management experience in a resort setting.