Deli Manager - Sundance Mountain Resort

Job Title: Deli Manager

Shift: Full-time, year-round salaried position with benefits

Variable shifts Monday through Sunday

Must be available weekends and holidays

SUMMARY

Work collaboratively with the Director of Dining, Director of Culinary and Executive Sous Chef to execute the vision for the Sundance Deli, and in-room dining to ensure that service, food quality, and retail aesthetic meet standards including the resort environmental commitment. Work closely with the Director of Dining to expand and grow the Deli retail program.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensure merchandising, product selection, inventory levels, staff training etc. are on brand and in line with overall resort retail vision.
• Research purchasing decisions which support Sundance's goal to eliminate single use plastic.
• Collaborate with Chef for support with food cost decisions.
• Work with the Marketing team to create a plan to enhance sales for the Deli and ensure online information is up to date.
• Constantly look for ways to enhance efficiencies in process and delivery to reduce congestion and guest wait times.
• Work closely with Foundry Grill Manager, Foundry Grill Chef, and Front Office Manager to ensure In Room Dining runs smoothly.
• Focus on building a positive culture and employee morale.
• Review monthly P&L's and provide monthly reports during P&L meetings, ensuring that Deli operates to P&L plans.
• Work collaboratively with other departments to support events, groups, etc.
• Work with Director of Culinary and Dining to keep menu fresh with a focus on seasonal rotations and fun unique items.
• Develop strong relationship and collaboration with Foundry Grill Host to tag team the Deli & common area to ensure it's presentable at all times to guests.
• Conduct regular walk throughs of facility to ensure all areas of restaurant meet facility cleanliness expectations and tables are reset for guests.

OPERATIONS

• Utilize daily set up lists and prep lists for each shift.
• Update food matrix with each menu change.
• Ensure food quality and service levels meet standards daily.
• Oversee the maintenance and cleanliness of the deli.
• Refine systems, policies, and standards to focus on continuous improvement.
• Ensure health code and sanitation standards are in compliance.
• Establish and maintain a safety culture including the proper use of PPE.
• Review closing reports daily for accuracy.
• Use guest feedback as training opportunities.
• Manage inventory including aesthetics, ordering, stocking, rotation of products, and end of month physical inventory.
• Assist in ordering, stocking, establishing pars and monthly inventories.
• Deliver quality products in a clean and organized facility.

MANAGING PEOPLE

• Develop training materials to improve staff knowledge and service skills.
• Hire, schedule, train, and supervise all Deli employees.
• Ensure staff have and maintain necessary food handler and alcohol service permits.
• Create weekly staff schedules based on budget and business needs.
• Train employees to follow Resort and Food & Beverage standards.
• Ensure compliance with Utah liquor and food service laws.
• Oversee opening and closing duties, including cleaning, trash removal, stocking, and cashiering.
• Assign and inspect tasks to ensure smooth daily operations.
• Follow cash handling procedures to protect assets, maintain accurate sales records, and ensure proper transaction processing.

GUEST SERVICE

• Work alongside staff during peak times to ensure exceptional service in a casual, professional environment.
• Greet and assist guests warmly, offering friendly and knowledgeable service.
• Help guests with selecting and purchasing deli and grocery items.
• Prepare food and drinks while following sanitation procedures.
• Answer phones professionally, take accurate orders, and ensure timely delivery or pickup.
• Provide information about resort amenities and activities to guests.
• Ensure proper service sequence is followed and address guest complaints, providing feedback to management.
• Coordinate with maintenance and housekeeping as needed.

QUALIFICATIONS

• Must perform all essential duties competently.
• Bachelor's degree or equivalent experience required; 2-4 years of food service management in a full-service restaurant.
• Expert knowledge of wine, liquor, and beer;
• Basic accounting and budgeting experience needed.
• Experience with point-of-sale systems, word processing, spreadsheets, internet, and email.
• Valid food handler's permit and Tips & Sips alcohol service permit required within 30 days of employment.
• Must pass UDABS background check and submit fingerprints for liquor license representation.
• Must be 21+ years old.
• Regularly required to stand, walk, use hands, and lift/move up to 20 pounds (occasionally up to 50 pounds).

BENEFITS:

• Benefits package that includes: subsidized medical, dental, vision, 401k, short and long term disability, basic life insurance, & paid time off policy.
• Employee discounts on dining and resort amenities
• Season Pass for you, +1 and dependents