Director of Mountain Restaurants

Job Type: Full Time
Location: Sun Valley, ID
Publish Date: Posted November 11, 2022

The Director of Mountain Restaurants is responsible for the overall leadership and management of all Sun Valley Resorts Mountain Restaurant food service operations. Primary responsibilities include member/guest satisfaction, financial performance, recruiting and retention, cleanliness and food safety, and employee engagement.

Director of Mountain Restaurants Essential Duties & Responsibilities: (Include but are not limited to)

  • Maximizes operational efficiencies and revenue generation to achieve the highest level of profitability.
  • Supervise summer special event operations, including concerts, ballet, symphony, and Sun Valley Ice Show, and support banquet operations from time to time.
  • Establish standards and procedures for all Food & Beverage mountain restaurants.
  • Interview, train, and retain staff.
  • Develop a sophisticated liquor program in all facilities.
  • Institute and keep all special menus fresh, including kid’s menus, theme nights, and specialty events within the restaurants.
  • Develop and implement hiring and training programs to ensure all positions are adequately staffed with trained personnel.
  • Plan and conduct staff meetings. Confer regularly with staff to coordinate activities, assign and check work, resolve problems, and plan work schedules.
  • Supervise and assist with all operations, beverage, food & beverage purchasing, dining entertainment, and other resort activities that pertain to the guests’ culinary experience.
  • Oversee and monitor all restaurant food and beverage purchases, including kitchen supplies and equipment, liquor and wine, china, glassware, silverware, chafing dishes, etc.
  • Work with finance to develop an annual budget for restaurant venues.
  • Monitor and control food and service to maintain appropriate quality standards.
  • Recognize outstanding employees and assist in providing incentives for improvements in standards and sales.
  • Monitor the physical condition of all facilities and equipment in dining and banquet rooms to ensure that required maintenance is performed.
  • Control the labor, operations, and supply expenses for the Food & Beverage restaurant operations.
  • Market the outlets by active involvement in image plan promotion and menu presentation.
  • Be well-informed regarding all current and upcoming events to ensure efficiency in the operation.
  • Understands overall company business operations. Works with each department, including Retail, Recreation, Hotels, Security, Maintenance, Mountain, and Administration; understands vital responsibilities and goals of each individual department; builds a successful relationship with department heads and staff.
  • Displays willingness to make decisions.
  • Exhibits sound and accurate judgment.
  • Supports and explains reasoning for decisions. Includes appropriate people in the decision-making process, makes timely decisions, follows policies and procedures, and supports the organization’s goals and values.
  • Manages difficult employee situations and responds to employee and management needs. Makes judgments and disciplines employees up to and including termination. Issues warning notices to employees violating dorm or company regulations.
  • Manages customer needs and complaints. Interacts with the guests to ensure food quality service. Solicits customer feedback to improve service and responds to requests for service and assistance. Provides accommodations to guests’ when resolving guest dissatisfaction.
  • Exhibits confidence in self and others. Inspires and motivates others to perform well. Effectively influences actions and opinions of others. Gives appropriate recognition to others.
  • Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.

Director of Restaurants Education & Qualifications:

  • Bachelor’s degree (B. A.) in a related field from a four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.
  • Ability to write reports, business correspondence, and procedure manuals.
  • Ability to effectively present information and respond to questions from groups of managers, clients, other employees, customers, and the general public.
  • To perform this job successfully, an individual should know about payroll systems, reservation/hotel systems, spreadsheets, and word processing software.
  • While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms and climb or balance. The employee must occasionally stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 45 pounds.

Full-Time Benefits:

  • Group Medical/Life Coverage
  • Flex-Spending Plan
  • Dental Coverage
  • Vision Coverage
  • Long-Term Disability Insurance
  • Sick Time
  • Vacation Time
  • Capital Accumulation (401k) with a 6% match
  • Education Assistance
  • Supplemental Insurance

Seasonal Benefits: Seasonal benefits change with each season. Please see HR for a list of the most up-to-date benefits.

***Complimentary Seasonal Lift Pass***

  • Mountain Biking (summer employment only)
  • Hiking (summer employment only)
  • Skiing (winter employment only)

Access to

  • Ice Rinks
  • Bowling Alley
  • Driving Range
  • Putting Green

Discounts at

  • Restaurants
  • Retail Shops
  • Spa/Salon
  • Rental Equipment
  • Trail Rides
  • Gun Club
  • Golf
  • Tennis

Job Benefits

  • Health Insurance
  • Housing
  • Pet Friendly
  • Retirement
  • Ski Pass
  • Wellness

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