Front of House Manager – Tenderfoot Katie’s

The Front of House Manager is responsible for overseeing the daily operations of Tenderfoot Katie’s, ensuring efficient service, exceptional guest experiences, and consistent execution of departmental standards. This position provides leadership for all front-of-house operations, including cashier operations, guest seating, and food service areas, while fostering a positive team culture and maintaining a safe, organized, and guest-ready environment.

The Manager oversees daily staffing, guest flow, service execution, and operational performance while coaching and developing team members to provide knowledgeable, efficient, and friendly service. This role requires someone who leads by example, actively supports operations, and assists guests in navigating the restaurant and its offerings during high-volume service periods.

This job description is intended to be a broad description of duties. You will be expected to carry out all responsibilities in accordance with the organization's policies and applicable laws. Specific information on duties and policies can be found with your supervisor or in the Employee Reference Guide. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.

Essential Job Responsibilities:

• Direct, support, and coach front-of-house team members throughout each shift by assigning responsibilities, monitoring performance, providing real-time feedback, and ensuring appropriate staffing and break schedules.
• Create a welcoming first impression by helping guests navigate menu options, service stations, dietary needs, and resort dining.
• Complete opening and closing duties in accordance with departmental checklists and standard operating procedures.
• Train, mentor, and evaluate staff while fostering a positive, accountable, and team-oriented work environment.
• Monitor guest flow, dining areas, and service stations to maximize efficiency, minimize wait times, and ensure guests receive prompt, friendly service.
• Engage with guests by providing direction, answering questions about menu offerings and service stations, resolving concerns professionally, and creating a welcoming dining experience.
• Maintain comprehensive knowledge of menu offerings, resort amenities and activities, and operational procedures to support staff training and guest interactions.
• Monitor food quality, presentation, merchandising, and station readiness while partnering with culinary leadership to ensure consistent product quality and efficient service.
• Monitor inventory levels, order daily supplies, review financial and operational reports, and identify opportunities to improve efficiency, control costs, and enhance the guest experience.
• Support resort events, peak operating periods, and other special initiatives while assisting in front-of-house roles as business demands require.
• Review daily sales, labor, and financial reports to identify trends and support cost control initiatives through effective labor management, inventory oversight, and waste reduction.
• Ensure compliance with all health, sanitation, responsible alcohol service, safety, and company policies.
• Reliable attendance on all scheduled workdays.
• Other duties as assigned.

Personal Skills:

• Excellent interpersonal, motivational, team-building, and customer relationship skills.
• Capable of teaching others in a positive and constructive manner.
• Demonstrate decision-making ability, leadership skills, and ability to prioritize and delegate tasks.
• Strong personal character and commitment to Taos Ski Valley, Inc.’s Commitments and Passions.
• Provides a guest experience that exceeds the guest’s expectations.
• Ability to gracefully and humbly accept criticism and opportunities for growth.
• Ability to stay positive, focused, and constructive when faced with setbacks, challenges and while working in an ever-changing environment.

Qualifications/Knowledge:

• Minimum of 6 months of restaurant experience, including 6 months of team leadership experience required
• Must already have or be willing to complete the New Mexico Food Handlers Certification upon hire.
• Must already have or be willing to complete the New Mexico Alcohol Server Certification upon hire.
• Advanced knowledge of regulatory and safety policies and procedures
• Proficient mathematical skills for managing inventory
• Proficiency with Microsoft Office and Square Point of Sale preferred
• Ability to arrive at work at the scheduled time and stay until the scheduled end time
• Ability to review financial information for accuracy and identify problem areas
• Ability to work a flexible schedule, including weekends, holidays, and evenings

Work Environment:

Taos Ski Valley, Inc. is often a fast-paced work environment, especially during Holiday and Peak days. TSVI is located in a high-altitude alpine environment.  Position may require travel on uneven, snow-packed, or icy terrain and may be exposed to wet, cold, and/or humid conditions. Must be able to work in close quarters and with other staff.

Physical Demands of Position Include:

Will frequently lift up to 15 pounds, occasionally lift up to/over 50 pounds. 75% of the time will be spent standing, reaching, talking, hearing, tasting, and smelling. 25% of the time may be spent walking, climbing/balancing. 5% of the time will be spent sitting and/or being exposed to the cold/snow.

Background Check

Positions dealing with children, of safety sensitive and/or confidential nature, require driving or positions that handle cash may require a background check and MVR check. Employment is contingent upon a favorable background check and MVR check.

Is a Background Check required for this position: Yes

Is an MVR required for this position: No