Year Round

Palisades Tahoe

We share the spirit of these legendary mountains with the world.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

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: other duties may be assigned:

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. Follows and holds team accountable to the Food & Beverage specific alcohol policy.

• Enforce sanitation standards and procedures while complying with legal regulations.

• Ensure all health and safety procedures are implemented and followed according to company standards. Ensure all team members hold a CA Food Handlers card.

• Plan menus by collaborating with chefs; estimate food costs and profits; adjusts menus as needed. Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

• Maximize bar profitability by ensuring portion control and monitoring accuracy of charges. Helps cost out new beverages and works with F&B Purchasing & Receiving Manager to ensure profitability goals are achieved.

• 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.

• Ability to have fun while maintaining composure under pressure/high volume with the ability to solve customer problems or issues.

• Ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, and keeping a clean, safe work area.

• 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. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Be the standard in grooming and behaviors.

• Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.

• Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews.

• Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model and CA regulations. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

• Safety: Establish, implement, and enforce safety standards in accordance with company and F&B policies and procedures as well as State & Federal laws.

Competencies and Job Requirements:

Required:

• Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.

• Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem solving skills with the ability to handle multiple tasks. Strong organizational skills and attention to detail. Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)

• Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

• Leadership: Ability to lead the entire Rocker team in a positive, caring manner, imparting knowledge to staff in a professional manner. Ability to develop future leaders for the restaurant and company. Is the role model for the culture of the team and restaurant. Able to make independent judgments which have considerable impacts on the organization.

• Partnership: Partners with the Rocker Chef in all aspects of operations, including financial management, business development, long term vision and day to day operations.

• Integrity: High level of interpersonal skills to handle sensitive and confidential situations and documentation.

• Environmental Stewardship: Operate with environmental awareness, leading by example, minimizing waste and complying with state and federal regulations regarding composting and recycling.

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. 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 walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8-hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.

Working Conditions:

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

Hazardous Materials/Noise: The noise level in the workplace is usually loud. The employee will have occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.

Equipment Used in Job: Commercial kitchen equipment, various.

Education and Experience:

Required:

• Bachelor’s Degree

• Five years Food & Beverage Management and/or training; or equivalent combination of education and experience

• Three years supervisory experience

• Must have or be able to obtain CA Food Handlers Card

• State applicable health and/or alcohol compliance card

Preferred

• Food & Beverage Management experience in a resort setting

• Knowledge of Palisades Tahoe’s F&B outlets.

A Motor Vehicle Record review may be required as part of your job.

For information on Alterra Mountain Company’s Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at www.alterramtnco.com/social-responsibility. Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.