SeventyOne General Manager - Snowbird

## F&B Manager (Exempt)
Apply locations:
Snowbird, UTtime type:
Full time posted on:
Posted Todayjob requisition :
JR6693
** Snowbird
* * is situated in the middle of the Wasatch Mountain Range and is not only home to awe-inspiring views and mighty terrain, it is also home to employees equally as remarkable. Snowbird is continually looking for the best, those who share a passion for these mountains and the outdoors. Snowbird is a unique resort with distinct summer and winter seasons and offers full-time, part-time and seasonal positions.
*
* TITLE:

** General Manager - Seventy One
*
* LOCATION:

** Seventy One Restaurant and Lounge, located inside The Cliff Lodge at Snowbrid
** STATUS:
** Full-time Year Round
*
* SCHEDULE:

** Schedules vary based on business levels and season, must be available for all shifts including weekends and holidays.
** SUMMARY
* * The General Manager of Seventy One Restaurant, in partnership with the Outlet Executive Chef, leads all aspects of restaurant and room service operations to deliver exceptional guest experiences, achieve financial goals, and foster a positive, inclusive, and high-performing culture throughout the outlet and Food & Beverage department. Together, they provide leadership for front-of-house and culinary teams, ensuring operational excellence, employee engagement, regulatory compliance, and the highest standards of food, beverage, and hospitality.

This role champions team development, collaboration, and continuous improvement while supporting the success of Seventy One Restaurant and Snowbird's hospitality mission.
** WHAT YOU WILL DO
*** Lead and inspire the Seventy One team to deliver exceptional and memorable food and beverage experiences that exceed guest expectations.
* Foster a positive, inclusive, and high-performing culture built on accountability, teamwork, recognition, communication, and professional development.
* Drive financial performance through revenue growth, labor management, cost controls, inventory management, and operational efficiencies.
* Monitor daily revenue performance, review monthly profit and loss statements, and contribute to annual budgeting and forecasting processes.
* Ensure all department Standard Operating Procedures (SOPs) are consistently followed through effective leadership, training, and accountability.
* Maintain compliance with all health, sanitation, food safety, workplace safety, and DABS regulations, including licensing, certifications, recordkeeping, and responsible alcohol service practices.
* Oversee front-of-house inventory programs and implement controls to minimize waste, loss, and product shortages.
* Manage staffing levels and scheduling to support operational needs throughout seasonal business fluctuations.
* Provide visible leadership during daily operations, special events, and peak service periods to ensure efficient execution and guest satisfaction.
* Maintain a strong presence on the restaurant floor, actively engaging with guests, addressing concerns, and ensuring service excellence.
* Oversee room service operations and partner with hotel teams to coordinate guest amenities and deliver a seamless lodging and dining experience.
* Partner with the Outlet Executive Chef to align front-of-house and back-of-house operations, ensuring consistency, communication, and efficiency.
* Conduct regular one-on-one meetings with restaurant leaders and team members, leveraging feedback to improve operations, employee engagement, and guest satisfaction.
* Recruit, coach, mentor, and develop team members while creating growth opportunities and succession plans for future leaders.
* Conduct annual performance reviews and maintain documentation supporting recognition, coaching, and performance management initiatives.
* Maintain accurate training, certification, licensing, and compliance records for all restaurant employees.
* Collaborate with the Group Sales team and resort departments to execute events and maximize restaurant utilization and revenue opportunities.
* Partner with senior Food & Beverage leadership to support Inter lodge operations, weather-related closures, and other resort-specific operational challenges while ensuring guests continue to receive safe, professional, and hospitable service.
* Promote a positive department and resort-wide culture through collaboration, communication, and strong partnerships across all Snowbird departments.
* Utilize guest feedback, team insights, and operational data to drive continuous improvement throughout the operation.
** WHAT YOU WILL NEED TO GET THE JOB DONE
*** Associate's degree in Hospitality Management, Business Administration, Culinary Management, or a related field preferred.
* Equivalent combination of education and relevant hospitality, restaurant, or food and beverage management experience may be substituted for formal education.
* Minimum of 2-4 years of progressive restaurant, hospitality, or food and beverage leadership experience.
* Must be at least 21 years of age.
* Demonstrated ability to build…