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F&B Employee Experience Manager

Company: Palisades Tahoe
Location: Truckee
Posted on: September 21, 2023

Job Description:

Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CAYear Round

About Palisades Tahoe

Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1.800.403.0206 to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo.

A Great Job and Benefits to Match:

  • Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
  • 401(k) plan with generous company match
  • Free lift tickets, plus 50% off lift tickets
  • 25%-50% discount at Food & Beverage locations at Palisades Tahoe
  • 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more
  • Employee Assistance Program (EAP)

    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.

    Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required.

    Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming.

    This role will be divided into 2 phases and 4 categories:

    Planning Phase: Spring & Fall
    • Hiring & Recruitment: 50%
    • Training & Development: 40%
    • Operations: 10%

      Execution Phase: Summer & Winter
      • Hiring & Recruitment: 40%
      • Training & Development: 50%
      • Operations: 10%

        Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned:

        General Responsibilities: Hiring and Recruitment:
        • Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets.
        • Innovate and manage employee retention programs.
        • Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines.
        • Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef.
        • Manage the J-1 international recruiting program for F&B.
        • J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing.
        • Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan.

          General Responsibilities: Training and Onboarding:
          • Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members.
          • Develop and manager ongoing F&B recognition programs.
          • Create and distribute monthly F&B Newsletter.
          • Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings.
          • Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers.
          • Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work.
          • Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance.
          • Orchestrates mid and end of season reviews for all employees and return copies to HR.
          • Assist managers in creating development plans for their high preforming employees throughout the year.
          • Create and facilitate Mentor Program.
          • Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs.

            Management Responsibilities:
            • Leadership: 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.
            • 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. 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 policies and procedures as well as State & Federal laws.

              Competencies and Job Requirements:

              • 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, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks.
              • 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.
              • High level of interpersonal skills to handle sensitive and confidential situations and documentation.
              • Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point)
              • Able to make independent judgments which have considerable impacts on the organization.
              • Strong organizational skills and attention to detail

                Education and Experience:

                • 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

                  • Food & Beverage Management experience in a resort setting

                    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: $64,480.00 - $89,463.31 per year

                    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 work place 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, computer/office.

                    For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at 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.Required
                    Job Industries
                    • Other

Keywords: Palisades Tahoe, Lincoln , F&B Employee Experience Manager, Executive , Truckee, California

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