Deli Manager

Job Title: Deli Manager

Department: F&B

Reports To: Director of Dining

Rate of Pay: DOE (55k - 60k)

Shift: Full-time, year-round salaried position

Variable shifts Monday through Sunday

Must be available weekends and holidays

FLSA Status: Exempt, Salaried

Prepared By: Director of Dining

Prepared Date: 6.15.2024

SUMMARY

Work collaboratively with the Director of Dining, Director of Culinary and Senior Director of F&B to execute the vision for the Sundance Deli, and in-room dining. Ensure that service, food quality, and retail aesthetic meet standards including the resort environmental commitment. Work closely with the Director of Dining and retail committee to expand and grow the Deli retail program.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

STRATEGY

Ensure merchandising, product selection, inventory levels, staff training etc. are on brand and in line with overall resort retail vision.

Implement an effective recycling program for guests which is easy to use and maintain.

Research purchasing decisions which support Sundance's goal to eliminate single use plastic.

Work with Culinary Purchasing Agent 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.

Providetraining for Deli staff to include service training, food training and operational training.

Work closely with Foundry Grill Manager, Foundry Grill Chef, and Front Office Manager to ensure In Room Dining runs smoothly.

Provide strong leadership to staff.

Focus on building a positive culture and employee morale.

Be innovative in managing and executing Deli operations.

Get involved in F&B Leadership and utilize the talent and resource of that group to grow the Deli & Lookout.

Review monthly P&L's and provide monthly reports during P&L meetings.

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 specialty drink programs that are specific and unique to the Deli & Lookout.

Work closely with vendors to develop good relationships and constantly look for new vendors and opportunities.

Collaborate closely with Maintenance to ensure all equipment and components are well maintained and working properly.

Develop strong relationship and collaboration with FG Host to manage the Deli & 50's area to ensure it's presentable at all times to guests.

Conduct weekly walk through of facility to ensure all areas of restaurant meet facility cleanliness expectations.

Take ownership of all SOP's and documentation.

Promote teamwork among employees.

Bus tables and ensure tables are reset in a timely manner.

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 & Lookout.

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.

Work with Lodging to ensure In-Room Dining is executed to standard.

Review closing reports daily for accuracy.

Use guest feedback as training opportunities.

Responsible for Revenue and efficiencies in accordance to the Yearly Budget.

Manage inventory including aesthetics, ordering, stocking, rotation of products, and end of month physical inventory.

Assist in ordering, stocking, establishing pars and monthly inventories Concessions operations.

Deliver quality products in a clean and organized facility.

MANAGING PEOPLE

Develop training materials to increase knowledge and skill to best service guests.

Responsible for hiring, scheduling, training and supervision of all Deli & Lookout employees.

Obtain and document staff food handler permits, alcohol service permits, and any other licenses required by law.

Create weekly schedule in accordance with budget and business levels.

Ensure employees are trained and follow Resort and Food & Beverage standards and procedures.

Demonstrate knowledge, understanding, and compliance of all applicable Utah liquor and food service laws.

Ensure opening and closing responsibilities are proficiently completed including cleaning, vacuuming, emptying & taking out trash, stocking shelves, daily accounting and cashiering duties, and completing other necessary tasks.

Assign and inspect all necessary opening and closing responsibilities to ensure efficient operations.

Follow cash handling protocols to protect Sundance assets.

Ensure orders are entered in point-of-sale system, payment collected, correct change provided, and signatures obtained as appropriate for payment type.

Maintain an accurate and balanced bank.

GUEST SERVICE

During peak business levels working in the Deli with staff and guests to provide exceptional service in a casual and professional environment.

Warmly greet and engage each guest and provide helpful and friendly service.

Assist guests with selection and purchases of prepared or packaged grocery/deli items.

Demonstrate knowledge of prepared and packaged products to better serve guests.

Prepare food products (i.e., sandwiches, picnics to go, coffee, drinks) following sanitation procedures.

Answer phones exhibiting proper phone etiquette and professionalism.

Take phone orders ensuring accuracy and timeliness of delivery or pick up.

Demonstrate knowledge about all aspects of the resort (i.e., lodging, dining, mountain recreation, activities) to effectively answer guest inquiries.

Interact with guests and ensure that proper sequence of service is followed for all Deli guests.

Handle guest complaints, accept and channel guest feed-back on food and operations to Director of Dining and Director of Culinary, give constructive input to employees on operations.

Ensure that the Deli and courtyard area is always clean and in good repair.

Follow standard for informing and/or scheduling maintenance and/or housekeeping assistance.

ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO:

Embrace and promote all facets of the Sundance Guiding Principles: vision, mission, service standards, and values.

Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.

Be flexible to meet business demands, work well under pressure, meet deadlines and manage time appropriately.

Work with a broad-based constituency and provide excellent service to all internal and external guests.

Demonstrate cooperative behavior with colleagues and supervisors.

Keep information confidential as directed in the confidentiality agreement.

Support and comply with all Sundance policies, procedures, and standards.

Protect Sundance assets.

Be a positive ambassador of Sundance inside and outside of work.

ENVIRONMENTAL COMMITMENT

Support and participate in environmental programs associated with position, for example: minimize waste, recycle, conserve energy, purchase and use sustainable products, educate co-workers/guests on environmental ethic, support vendors with similar environmental ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wildlife habitats, and carpool with co-workers to minimize carbon emissions. All employees are invited to participate in environmental or Sundance Preserve sponsored events.

SUPERVISORY RESPONSIBILITIES

Directly supervises 2-7 supervisors and around 30 employees in the Deli..

Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner.

DRESS CODE

Sundance recognizes the impact that our image has on the guest's impression of the resort and the perception of our ability to provide professional service to our clientele. As representatives of Sundance all employees including mangers are expected to be in compliance with the Dress Code determined for his/her department as defined in the job description or follow the standards below.

In order to best promote a positive, professional image that meets Sundance guest's expectations, employees are required to dress in a professional, conservative fashion that is appropriate for their area. Please use the following as a minimum standard:

All aspects of the Personal Appearance policy (SPL#50) must be in compliance.

Employees are required to wear nametags at all times while on duty.

Clothing must be unwrinkled and clean, and in good condition (no rips, tears, or frays regardless of whether accidental or fashionably placed).

Blue jeans are permitted.

Men's shirts must be tucked in.

Appropriate skirt length is from the knee to the ankle.

A tailored fit is required of all clothing.

Tank tops, halter tops tube tops, and spaghetti straps are prohibited.

Sleeveless shirts are permitted for females.

Bare midriffs are prohibited.

Proper footwear for your department is required.

Dress sandals are permitted for females.

Flip flops are prohibited in all areas.

Tennis shoes are prohibited unless there is a business need (ie: Mtn. Ops.)

Fashion sneakers are allowed within department approved parameters.

If your department allows t-shirts, they must be in good condition and have appropriate Sundance logos.

If your department allows baseball caps, they must be in good condition and have appropriate Sundance logos.

If your department allows beanies, they must be in good condition and Sundance branded.

Employees working in retail outlets may wear t-shirts and caps that are sold in their area if no uniform is provided.

Accommodations

Sundance will reasonably accommodate employees with religious beliefs or a disability that may make it difficult for that employee to comply fully with the Personal Appearance Policy. Employees should contact their supervisor or Human Resources to request a reasonable accommodation that will comply to the greatest extent possible with the policy.

DISCLAIMER

This is a general description of this job. All employees of Sundance Mountain Resort will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.

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.

MANAGEMENT SKILLS

Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Sundance Partners, LTD.

Ability to manage change effectively.

Ability to conceptualize and implement the Sundance guiding principles.

Provide leadership to position Sundance to achieve its vision.

Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles.

Clear concise written and verbal communication skills.

Ability to sell concepts and ideas to management, peers, and employees.

Build morale and spirit.

Instill a guest service attitude in all employees.

Instill a "can-do" attitude in all employees.

Excellent time management skills.

Follow, support and enforce company policies and procedures.

Excellent problem resolution skills.

Assume responsibility and accountability for self and employees.

Ability to quickly evaluate alternatives and decide on a plan of action.

Think creatively.

EDUCATION and/or EXPERIENCE

Bachelor's degree (B.A.) From four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience. Two to four years food service management experience in a full-service restaurant.

Expert knowledge of wine, liquors and beer. Prior experience with basic accounting and budgeting.

TECHNICAL/COMPUTER SKILLS

Point of sale system experience. Proficiency in word processing, spreadsheets, internet navigation and electronic mail.

CERTIFICATES, LICENSES, REGISTRATIONS

Must possess or obtain a valid food handlers permit within 30 days of employment.

Must possess or obtain the Tips & Sips alcohol service permit within 30 days of employment.

Must pass UDABC background check and send fingerprints to the DABC to represent Sundance's liquor license.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals.

Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Must have the ability to communicate effectively and constructively with employees and customers

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 bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Must have the ability to handle several projects at one time.

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 and walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 20 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 frequently exposed to moving mechanical parts. The noise level in the work environment is usually moderate.

OTHER QUALIFICATIONS

Must be 21 years of age or older