Food and Beverage Lead

Job Title: Food & Beverage Lead Department: Food & Beverage Reports To: Food & Beverage Supervisor Prepared By: Sierra-at-Tahoe Prepared Date: 07/2023 FLSA Status: Non-exempt Pay Status: Hourly YR Status: Seasonal (Full-time) Benefit Status: None Pay Status: Starting at $20/hour Embrace the thrill of winter and step outside of the norm and into an outdoor opportunity you’ll cherish forever. Here at Sierra, we pride ourselves on our welcoming and inclusive work atmosphere that keeps the stoke high for our guests and employees alike all season long. If you’re looking for a full career switch or an exciting weekend roll centrally stationed in the beautiful Sierra Nevada, you just found it. NOTE: This job description shall not be construed as a contract for employment. Must be at least 18 years of age. Sierra-at-Tahoe is an at-will employer. This position requires a post offer background check. SUMMARY Duties and Responsibilities are (but not limited to): Communicates with F&B Supervisors to ensure proper management of staff and projects by outlet. Assists Supervisor to hire, motivate, evaluate, and direct staff to ensure adequate guidance and resources to accomplish established goals and objectives. Ensures that all employees receive the training, support, guidance, feedback, and resources necessary. Responsible for providing quality guest experiences within resort operations. Understands all functions of front and back of house operations with the intent to execute any vacant roll when staff are on break or absent. In absence of the supervisor, ability to delegate responsibility, motivate and lead direct reports to achieve goals and objectives. Familiarity with state and federal environmental standards and OSHA regulations. Understanding of corporate and resort specific policies and procedures. Performs job performance evaluation by observing employees’ daily job performance. Assists in providing quality to guests by directing staff in meeting quality standards and food handling and preparation, safety and sanitation. Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions. Meet service level objectives and departmental goals as set forth by immediate supervisor. Flexible working hours. RESPONSIBILITIES TO SAFETY 1. Protect the safety of self, co-workers, and Sierra-at-Tahoe Resort guests at all times. 2. Report any potentially harmful equipment or situations to the immediate supervisor without delay. 3. Report safety-related accidents and incidents at once to immediate supervisor. 4. Follow all company and department safety policies and procedures. 5. Operate equipment in a safe manner that will not lead to injury of yourself or others. SUPERVISORY RESPONSIBILITIES In absence of the Supervisor, supervises roughly 15-30 employees in the Kitchen, Serve Lines, Bus Persons, and Cashiers. Is responsible for assisting with the direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE Certificate from a technical school and 1-2 years of related F&B experience; or equivalent combination of education and experience. Not required but preferred. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret graphs. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS Resort certification on any necessary equipment. PHYSICAL DEMANDS 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 stand, walk, bend, squat, talk or hear. The employee frequently is required to use hands to finger, handle, or feel; and reach with hands and arms. The employee is occasionally required to climb, kneel, crawl, crouch, stoop or balance. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing 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 exposed to guest/employee interaction, moving mechanical parts, high altitude and changing indoor conditions (close-quarters, wet, humid/steamy, slick, illuminated, hot/sharp/loud surfaces and/or equipment). Occasionally exposed to rapidly changing outdoor environments. The noise level in the workplace is usually moderate.