Front of House Manager


Department: Food & Beverage
Season: Winter Seasonal
Time: Full Time

Job Summary:  The Front of House Manager is responsible mainly for the day to day operations of the front of house duties of the restaurant and catering functions, including wait staff/bartenders, with some kitchen supervision in the absence of the head chef.

Essential Functions: 

  • Prepare restaurant for breakfast, lunch, and dinner
  • Oversee a staff of about 20 waitstaff and bartenders, including scheduling
  • Clean and organize restaurant prior to opening and after closing
  • Maintain a fully stocked bar, including all needed bartender’s tools
  • Retrieve and correctly count cash from accounting prior to daily opening
  • Adhere to proper food safety standards
  • Oversee the appearance of food displays and the quality of food being served
  • Assist in developing procedures for the maintenance of high quality food
  • Monitor cleanliness and general appearance of restaurant
  • Assist in serving food to customers during high volume periods
  • Troubleshoot POS system problems as needed
  • Perform end of night accounting/close out procedure (side work, banks counted, etc)
  • Assist in the management of other food outlet locations around the resort, and fill in for the Director of Food and Beverage as needed

Other Functions:

  • Occasional snow shoveling near the restaurant entrance

NOTE:  All Bolton Valley employees are required to perform alternate functions from time to time, both within and outside of their assigned department, particularly during peak periods such as holiday weekends. 

Customer Service Expectations:  With large amount of customer contact, must be helpful, friendly, courteous and professional in accordance with Bolton’s commitment to providing superior customer service.  Always looking to enhance the quality of a guest’s experience at the resort.   

Qualifications: 

High school diploma

1-2 years of work experience in the food service industry

3-4 years of management experience in the food service industry preferred

Required Knowledge and Skills: 

  • Solid organizational and supervisory skills
  • Knowledge of food safety issues
  • Knowledge of POS systems
  • Valid proof of DLC certification prior to employment, or willingness and ability to attend DLC certification course

Physical and Mental Demands:  Requires prolonged periods of standing and walking, and lifting up to 50 lbs. Some bending and squatting to move food and supplies.    

Work Environment:  The position involves some exposure to open flames and hot items, and the use of potentially hazardous sharp cutting utensils.  Most work is performed indoors, but some occasional outdoor work, such as snow shoveling, may be required.  Outdoor work is performed in all weather conditions, including extreme cold, snow, wind and rain, on varied snow surfaces. 

Disclaimer:  The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.  This is not an exhaustive list of all responsibilities, duties, and skills required.  All employees may be required to perform duties outside of their normal responsibilities from time to time, as needed.