NHS Human Services, Inc.

Overseeing the everyday running of restaurant. The manager must maintain a healthy work environment; managing personalities of their employees and motivating their team to consistently produce high quality food and an inviting atmosphere for any client that comes into the dining room or on the deck. Arrive at 7:00am (5:00am on Food Delivery Days; 2 days per week) to unlock doors, get money bag and radio from the ticket office, unstack chairs, and ensure all dining area is clean and ready for customers. Ensure you/employees have breakfast prep items described on checklists out and ready to use, as well as some premade items prepped and in warmers for grab and go. Resonsible for dynamic prep amounts pending weather/projected skiers. Ensure grill is serving full breakfast service till 10:30am. 10:00am start prepping pizza for lunch. 10:30am prep brats, hot dogs, and burger bath. Make sure you or grill cook is prepped and serving full lunch service 11am-3:30pm. 3:30pm have a need list and stock from storage for the next day. At 4pm close cash register and ensure all of kitchen and dishes are clean and stocked for the next day. Drop off deposit and radio at ticket office at the end of the day as you are leaving/before 5:00pm. All daily tasks (Above) are on checklist. Ensure that you and all employees are following the checklist to guarantee all customers are satisfied and quality is maintained no matter what staff you have on hand. A communicative professional relationship must be maintained with Food & Beverage Manager, as Assistant Manager will work closely with them. Input on Staffing and scheduling will be highly valued. Responsible for knowledge and adherence to all relevant CDPHE food handling rules and regulations for self and all employees. Ensure self and employees are wearing non-slip approved kitchen foot

Responsible for completing and requiring all employees to complete Food and Beverage Level 1 and Level 2 Training.