• Ski Area Assistant Food and Beverage Manager

    Job Locations US-NH-Bretton Woods
    Posted Date 3 months ago(3 months ago)
    Requisition ID
    # of Openings
    Category (Portal Searching)
    Food & Beverage
  • Overview

    Mount Washington Hotel


    Mt Washington


    As grand as the history behind it, the Omni Mount Washington Hotel, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor.

    Omni Mount Washington Resorts associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Mount Washington Resort is committed to serve our associates and nurture their growth. We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort may be your perfect match.

    Job Description

    The Ski Area Assistant Food and Beverage Manager ensures each venue is focused on the guest experience by assisting the in creating environments of service excellence in each of the venues led, providing outstanding and creative food options, and striving to continually improve guest and employee satisfaction while maximizing the financial performance in areas of responsibility. The Ski Area Assistant Food and Beverage Manager position is responsible for assisting in the operational oversight of Lucy Crawford Food Court, The Alpine Club, Slopeside  and Latitude 44 during the ski season and assists at   the Hotel with, but not limited to the  Pool, Golf Grille and Latitude 44 for the remainder of the year. This position reports to the Ski Area Food and Beverage Manager of The Omni Mount Washington Resort and Bretton Woods Ski area.


    • Select, train, evaluate, lead, motivate and coach, supervisors and associates in the assigned venues to maintain a commitment to service delivery to all of our constituents. Service standards are to be evaluated based on market trends in an effort for continuous improvement in the operation.
    • Create an environment in which collaboration, creativity and innovation is the norm in an effort to drive the experience for our guests and for our associates.
    • Maintain visibility in the operation to employees and guests. Cultivate positive relationships with repeat guests and staff.
    • Maintain open lines of communication with direct reports and staff to ensure operational needs are met and policies are enforced. Attend operational meetings to promote interdepartmental cooperation and improve communication.
    • Monitor labor and operating expenses through effective scheduling, budgeting, supply chain efficiency and inventory control while devising revenue generating strategies.
    • Insure that all areas produce quality products and that competitive pricing is maintained.
    • Provide detailed development and training programs for all associates leading to achieving our service goals.


    • Must possess knowledge of the principles and practices within the food & beverage/hospitality profession. This includes experiential knowledge required for management of people, complex problems and food and beverage management.
    • Must demonstrate proven leadership skills and must be able to delegate, effectively train, develop and motivate staff.
    • Ability to establish priorities for the associates and provide feedback in order to enhance performance.
    • High level understanding of scheduling, payroll, associate relations matters, service recovery, forecasting, managing inventories, cost control, culinary techniques and menu development required.   
    • Highly developed customer service skills; possessing a friendly & service-oriented demeanor and strong problem-solving abilities, with a keen eye for detail  
    • Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and employees.
    • Must embody the Omni Service Culture.
    • Personnel:
    • Create a comfortable atmosphere to encourage committed and loyal associates.
    • Oversee hiring and training programs for food and beverage personnel.
    • Develop management skills in employees.
    • Responsible for corrective action in regards to unsatisfactory performance.


    QUALIFICATIONS (Education, Knowledge, Training, & Work Experience)

    • Bachelor’s degree or equivalent experience.
    • Minimum of 5 years’ experience in the hospitality industry.
    • Two years as an Assistant Restaurant Manager with multi-unit experience.
    • Ability to make quick decisions in high stress situations.
    • Excellent customer service skills.
    • Pleasant and positive personality.
    • Well organized.
    • Exceptional training skills


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