Employment

Durango Mountain Resort has been providing winter fun to our guests since 1965. While ski area operations are our primary business, summer brings mountain biking, hiking, scenic chair rides, music festivals and more. The town of Durango is known for it’s beauty, sense of community, and recreational opportunities.

If mountain work, mountain play, and making memories for our guests interests you, then read on to learn more about joining our team.

DMR Winter Employees receive the following benefits:

Free Employee Season Passes	Colorado Ski Country USA discounts
Friendship Passes	Real Deal Exchange Program
Dependent Lift Access	Ski & Ride School discount
Employee Recognition Programs	Rentals – 50% discount
Employee Company Store	Ski/Snowboard Repair Services
Food & Beverage – 30% discount	50% discount Purgatory Village
Retail – 25% discount	Vendor discounts
Carpool Program	Discounts at other ski areas
Please email resumes to hr@durangomountain.com

To apply for a specific job, simply click on a job title

Seasonal Positions

F&B Waitstaff apply now Untitled Document JOB DESCRIPTION Position Title: Waitstaff Reports To: Unit Manager, Unit Floor Lead, Date Published: October 2008, updated June 2009 Department: 600-700 Food and Beverage General Purpose: Front Line Guest Service Interaction. Provide excellent food service to restaurant guests. Essential Duties/ Responsibilities: Take food orders from guests, turn order into kitchen, serve food and beverages. Set tables, polish silverware, set up stations, make beverages, fold napkins, all in preparation for the day’s business. Follow guest service as set out in Handbook. Side work- cleaning schedule, opening and closing procedures. Other Responsibilities: Close-out and reconciliation of tickets and moneys to POS reports. Other duties as assigned. Job Qualifications: Knowledge, Skills and Abilities: Solid table service, food knowledge, organizational and interpersonal, experience with wine and spirits suggestive sales, and guest relations skills. Basic math required. Must be able to ski intermediate runs if assigned to Dante’s Backside Bistro. Must be 18 or older. Alertness, precision, speaking and writing ability, initiative, patience, visual, tactile, olfactory discrimination, aesthetic sense, concentration and memory are necessary mental abilities. Education or Formal Training: Minimum 3 months on-the-job training. Experience: One year experience. Material and Equipment Directly Used: Skis and ski lift if assigned Dante’s Backside Bistro. Beverage machine, credit card machine, calculator and POS system. Working Environment/ Physical Activities: 95% of the day is spent indoors in a restaurant environment. 5% of the workday is spent on chairlifts and skiing to and from restaurant in changing weather conditions including cold, snow, wind and wet, if assigned to Dante’s Backside Bistro. Some waitstaff may be hired for 100% outdoors work. Constantly walking, standing, carrying, lifting objects up to 30 pounds. Constantly balancing, reaching, handling, feeling and fingering objects. Frequently stooping and occasionally kneeling and crouching. Frequently using far acuity and field of vision. Constantly using near acuity and color vision. Constantly tasting and smelling. Occasional fumes, odors, gases, or poor ventilation. Frequently in extreme heat (kitchen). Potential hazards include burns, electrical, radiant energy and toxic caustic chemicals. apply now	F&B Banquet Staff apply now Untitled Document JOB DESCRIPTION Position Title: Banquet Staff Reports To: Banquet Manager Date Published: October 2002; Revised July 2008 Department: 600-700 Food and Beverage General Purpose: Perform multiple tasks involving set up, service and breakdown of banquets and meeting functions. Essential Duties/ Responsibilities: Pre-Event: Vacuuming, dusting, polishing of china, glasses and silver. Set-up chairs and tables, including linen and place settings. Assist kitchen staff with food preparation and presentation. Bathroom stocking and cleaning. During Event : Serve food and beverages to guests and/or keep buffet stocked as necessary. Bus tables and replenish beverages as needed. Engage guests courteously with a smile and inquire regarding any needs they may have. Post-Event: Clean all areas including vacuuming and takedown of tables and chairs. Assist kitchen staff in wrapping/ storing leftovers. Help with dishwashing duties. Take soiled linen to laundry room and wash, dry and fold. Other Responsibilities: Assist other banquet staff as needed. Other duties as assigned. Job Qualifications: Knowledge, Skills & Abilities: Solid guest relations skills, able to work in a fast-paced environment. Must be alert, able to concentrate and have good visual discrimination. Must be at least 18 years old for alcohol service. Education or Formal Training: none required. Experience: Some food and beverage experience preferred. Material and Equipment Directly Used: Some food and beverage equipment. Working Environment/ Physical Activities: 95% of the day is spent indoors in a restaurant environment. 5% of the workday is spent on chairlifts and skiing to and from restaurant in changing weather conditions including cold, snow, wind and wet, if assigned to Dante’s. Constantly walking, standing, carrying, lifting objects up to 30 pounds. Constantly balancing, reaching, handling, feeling and fingering objects. Frequently stooping and occasionally kneeling and crouching. Frequently using far acuity and field of vision. Constantly using near acuity and color vision. Constantly tasting and smelling. Occasional fumes, odors, gases, or poor ventilation. Frequently in extreme heat (kitchen). Potential hazards include burns, electrical, radiant energy and toxic caustic chemicals. apply now
Bellman apply now Untitled Document Position Title: Bellperson Reports To: Lead Bellperson- Front Office Manager Date Published: December 2008 Department: Hotel Front Desk General Purpose: Transport guest luggage, accompany or direct guests to rooms and perform housekeeping tasks, to ensure courteous and efficient service to guests and the smooth operation of hotel. Essential Duties/Responsibilities: Transport guest luggage, accompany or direct guests to rooms and orient them with the hotel and village area, to provide a courteous and efficient service. Clean and vacuum Village Center lobby. Clean, vacuum and remove trash from Hotel Operations office and front desk area. Clean and restock bathroom and kitchen in Hotel Operations office in a cooperative effort. Snow removal in hotel parking area and walkway. Assist front desk staff by providing requested services to guests, owners, etc. as needed. Other Responsibilities: Must be willing and able to work shift work and weekends. Other duties as assigned. Job Qualifications: Knowledge, Skills & Abilities: Must have tactile and olfactory discrimination and be alert. Education/Formal Training: Two weeks on-the-job training. Experience: Material and Equipment Directly Used: Luggage, mop, broom and cleansing agents. Working environment/Physical Activities: 75% of the workday is spent indoors and 25% outdoors in constantly changing weather conditions including extreme cold, snow, heat and wet. 55% of the time is spent standing and 45% walking. Frequently lift and/or carry objects up to 75 pounds and push and/or pull objects up to 100 pounds. Frequent stooping, kneeling, crouching, reaching, handling, fingering, and feeling objects may be required. Occasionally climbing, balancing and crawling. Atmospheric conditions may include fumes, odors, dusts and mists. Occasional gases and poor ventilation may also be encountered. Potential hazards include exposure to toxic, caustic chemical cleaning agents. May also ride on company vehicles to provide guest service and information. Occasional exposure to mechanical, electrical, and burn hazards may also occur. apply now	Concierge apply now Untitled Document Job Description Title: Concierge, Pinnacle Club Department: Operations General Purpose Reports to: Manager, Pinnacle Club Background: The Pinnacle, DMR’s premier Private Residence Club, is scheduled to open for this winter ski season in November 2008. The Pinnacle is located on the penthouse level of the brand new Purgatory Lodge, and consists of eight ultra-luxury residences. Owners and guests of the Pinnacle will enjoy a full array of concierge services and a private members lounge. A dedicated team of concierges will ensure that our owners receive the highest level of hospitality and service. General Responsibilities: Manage owner vacation calendars, profiles, and requests. Assist owners and guests with various tasks such as coordinating lift tickets, rentals, and lessons, making restaurant reservations, arranging for spa services, recommending activities, and assisting with various travel arrangements. Ensure that the club residences and member’s lounge facilities are well appointed, clean and attractive. Create an overall friendly and welcoming atmosphere for members and their families/guests. Specific Responsibilities: Owner Vacation Calendars: Fulfill owner reservations 100% accurately; correspond with owners prior to arrival to determine needs and requests for their upcoming visit. Create owner vacation itineraries for special day to day service. Unit Inspections: Conduct detailed post-housekeeping inspection walk-thru’s to triple check maintenance needs, inventory pars on all unit items and sparkling cleanliness to ensure every unit is picture perfect. Customer service & satisfaction: Undertake extensive personal interaction with Pinnacle Club members and guests to build rapport and provide the highest level of service. Pinnacle Club Lounge: Oversee member’s lounge to ensure that food and beverages are always fresh and abundant and that the atmosphere is cozy and welcoming. Make every owner and guest feel right at home by always being friendly, helpful, and well groomed. Please send resume in Microsoft Word or PDF format to: kcline@durangomountain.com with Pinnacle Concierge in the subject line. apply now
Bartender apply now apply now	Cook apply now Untitled Document Position Title: Cook Reports To: Unit Manager and Chef Date Published: October 2008 Department: 600-700 Food & Beverage General Purpose: Maintain quality and portion control in all phases of food preparation. Ensure the guest receives a quality product quickly and within cost of sale percentages. Essential Duties/ Responsibilities: Prepare menus based on established specification recipe card and use records. Assist in prep levels through established prep procedures. Other Responsibilities: Guest service and interaction as needed. Control waste and theft through continuous monitoring and training. Plan and carry out Cook’s list for next day’s needs and for special events/ daily operations. Maintain cleanliness of the kitchen, storage areas and cooking line. Other duties as assigned. Job Qualifications: Knowledge, Skills and Abilities: Solid knowledge of food preparation and storage, inventory controls, sanitation requirements, commercial kitchen equipment. Basic interpersonal communication skills. Must be able to ski intermediate runs if assigned to Dante’s or Powderhouse restaurants. Must be 18 years of age or older. Alertness, precision, ingenuity, problem-solving, judgment, reasoning, aesthetic sense, imagination, patience, persuasiveness, speaking ability, tactile, olfactory and visual discrimination, memory, creativity, concentration and initiative are required mental abilities. Education or Formal Training: Minimum 1 year on-the-job training. Experience: Previous food preparation experience helpful. Material and Equipment Directly Used: Commercial kitchen equipment and cleaning agents. Skis and ski lift if assigned to Dante’s or Powderhouse restaurants. Working Environment/ Physical Activities: 80% to 100% of the workday is spent indoors in a restaurant environment with some outdoor work required. Some cook positions require up to 100% outdoor work environment. 80% of the day is spent standing and 20% walking. Frequently lifting and carrying objects weighing up to 70 pounds. Occasionally pushing/ pulling objects weighing up to 150 pounds. Constantly operating controls of kitchen equipment. Occasionally climbing, balancing, stooping, kneeling. Frequently crouching. Constantly reaching, handling, fingering and feeling objects. Constantly engaging in conversation, tasting and smelling. Constantly using near acuity, and color and field vision. Frequently use far acuity, depth perception and accommodation. Occasionally use far acuity, accommodation and field of vision. Frequent exposure fumes, odors and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure to toxic, caustic chemical hazards. apply now

Full Time Positions

Food & Beverage Director

apply now Untitled Document

FOOD & BEVERAGE DIRECTOR - POSITION DESCRIPTION

Position/Title: Food & Beverage Director of Durango Mountain Resort

Responsibilities and Duties:
• Direct and manage all aspects of food service operations at Durango Mountain Resort (DMR), including multiple restaurants, cafeterias, barbecues, banquet/event venues in all seasons as follows:

Venue	Location	Meals	Offering	Seats
Backside Bistro	On Mountain	Lunch	upscale lunches	100
Cliffside Deli	10 Miles South	Breakfast/Lunch	sandwiches	40
Dante’s	On Mountain	Lunch	burgers, fries, salad, soup, wraps, sushi	150
Hoody’s	Base Area		beverages and special events	125
Powerhouse	On Mountain	Lunch/Dinner	pizza, pasta, salads hot/cold subs	165
Purgy’s	Base Area	Lunch/Dinner	burgers, pizza, salads, soups, carving station	250
Village Coffee Co	Base Area	Breakfast	coffee, pastries, chocolate	20
Mountain Market Deli	Base Area	Breakfast/Lunch	general store, breakfast burritos, sandwiches/ wraps, soups	20

• Supervise the food service team in the development of strategic planning, budgeting, revenue, labor and expense initiatives for all venues that will provide consistent growth and profitability through resort build-out.
• Position venue offerings, menus and service standards that will differentiate each venue, maximize revenue, promote excellent guest service, and ensure high quality consistent product delivery.
• Develop targeted sales and marketing programs , cross-selling/upselling programs and frequency programs aimed at minimizing visitor volumes and yields to maximize profitability.
• Create a sophisticated yield management program and culture that maximizes profitability and margin.
• Implement total quality management practices and utilize industry benchmark/service standards to drive quality, consistency, cleanliness, and fun, creative and inviting venue atmospheres.
• Recruit, hire, orient, train, and mentor the performance of all chefs, food service managers, and supervisors and assist the managers in the recruiting, hiring and managing of their front line staff.
• Create and implement ongoing training, financial management, and service skill development programs for all food service venues.
• Coordinate effective planning in all units for staffing/scheduling menu planning, procedures and specifications. Develop menus/recipe cards, plating and presentation standard, use records and monthly cost of goods tracking.

• Develop cost controls and consistent monitoring of budgets to meet income per skier visit, cost of sales percentages, payroll percentages and fixed cost budgets. Perform weekly analysis versus criteria and take immediate steps to correct variances so performance of all unit meets or exceed budgets.
• Coordinate on-site events including weddings, family reunions, group/corporate events, and company events including marketing events, selling/closing events, preparing banquet event orders, executing those orders and meeting event standards.
• Work with counterparts in other resort departments at DMR on issues and opportunities affecting the resort.
• Other assignments and tasks as mutually agreed upon.

Qualifications:
• Degree in business, hospitality, food service, and/or resort management.
• Minimum seven to ten years experience in food service management (preferably in complex resort environments).
• Strong culinary background, including concept and menu development skills.
• Excellent written and oral communication skills.
• Results oriented project and people management skills.

To Apply:
• Salary DOE
• Excellent benefits
• Great resort perks and privileges
• Send or fax resume to: Human Resources, #1 Skier Place, Durango, CO 81301 -
Fax - (970) 385-2119. EOE

Resort Overview:

DMR is a year-round alpine resort located just 25 miles north of Durango, Colorado in the majestic San Juan Mountains. DMR owns approximately 600 acres of private land and utilizes an additional 2,500 acres of U.S. Forest Service land via a long-term recreational permit that runs through 2040. The resort and surrounding lands are situated just off of US Highway 550, the San Juan Scenic Skyway, which is consistently recognized as one of the most scenic highways in America.

DMR, which includes the existing Purgatory Ski Area, has approximately 400 existing residential units (1,942 pillows) and 40,000 square feet of existing commercial space. The resort attracts approximately 280,000 annual winter visitors and 100,000 annual summer visitors. In the fall of 2002, DMR received approval of a development agreement, which provides a 25-year term vested right to develop an additional 1,649 residential units and 410,000 square feet of commercial space on the 600 acres of private land adjoining the existing resort amenities. These development rights, coupled with the resort’s current application to upgrade lifts and expand terrain within its existing permit boundary and its prime location as the closest major Colorado resort destination to the growing population centers of Arizona, New Mexico and Texas, provide the opportunity for significant growth and expansion at the resort.

DMR has been ranked in the top 30 of all US ski resorts by ski-industry publications and is consistently awarded the #1 resort for winter weather. The ski mountain is accessed by 11 lifts and offers over 1,200 acres of skiable terrain and over 75 trails. Of the resort’s 280,000 skier visits each year, one third are locals, one third are regional visitors and one-third are more distant destination travelers. The regional visitors come primarily from southwestern Colorado, Arizona and New Mexico. The destination visitors come predominately from Texas, Arizona, Oklahoma, Florida, and Southern California.

Recently, Durango Mountain Resort was named a top 20 ski resort by Condé Nast, one of the seven Best Places to Ski with Your Kids by Ski Magazine one on the Best Places to Ski, Live, Invest and Retire by Ski Magazine. Last month, DMR’s Mountain Master Plan was approved by the US Forest Service permitting the development of significant new terrain, lifts, snowmaking, and on-mountain facilities. And next month, DMR will open the first phase of its $100M brand new base village featuring the new Purgatory Lodge, village plaza, Durango Mountain Club, and some of the most outstanding slope-side amenities at any ski resort in North America.

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Communications Manager

apply now Untitled Document

Position Title:          PR/Communications Manager
Reports To:              Vice President Sales & Marketing
Updated:                   April 2009
Department:             215- Public Relations

General Purpose:
To develop, execute and manage Durango Mountain Resort’s public relations programs. Act as official spokesperson to media for the resort and serve as the primary contact for all dealings with the press (TV, radio, newspaper, electronic publishing, etc.). Manage all elements of snow reporting including phone report, web report, and information provided to the regional/national media.

Essential Duties/ Responsibilities:

Generate year-round interest in Durango Mountain Resort through the placement of articles, news items, television stories, press releases and snow reports.

Plan, coordinate and execute media FAMiliarization trips, including special needs such as snowmobile transportation, foot-passenger uplift, closed-area access, access to special events, etc.

Develop and execute the resort’s snow reporting system.

Develop and deliver all press releases in a timely manner.

Seek out and identify opportunities for media exposure.

Contribute to development of copy for resort collateral pieces and advertising as directed.

Design, coordinate, produce and distribute the resort’s press/media kits.

Provide comprehensive in-resort communication to front line staff and key staff.

Build and manage an in-resort marketing campaign to keep our guests updated on events and activities at DMR.

Assist in the development and daily updating of the Internet home page.

Assist TV, radio, film or other media crews visiting Durango Mountain Resort.

Maintain and expand the resort’s media contact base.

Entertain visiting journalists and VIPs both on the mountain and off the mountain, during regular business hours and off-business hours.

Attend out-of-town and out-of-state press trade shows and media receptions.

Respond to journalist questions and interviews in a manner that is in the company’s best interests.

Assist or coordinate TV and radio production projects, including satellite broadcasts (radio) and video uplinks

Other Duties:
Monitor and oversee media relations budget.
Other duties as assigned.

Job Qualifications:

Knowledge, Skills & Abilities: Solid working knowledge of modern journalism; computers; Internet use and website development; travel, airline and ski industry; business management and marketing practices and procedures. Ski industry experience strongly recommended. Excellent organizational skills required. Strong written and oral communication skills a must, interpersonal skills and sales skills required. Position requires excellent oral presentation skills, speaking confidently and clearly, for snow reports, media interviews, including in front of the camera. Must be able to ski or snowboard intermediate trails comfortably and in control. Need to be a self-starter and also able to work in a team environment. Time management skills are paramount to success in this position.

Alertness, precision, integrity, problem-solving, creativity, analytic ability, auditory, tactile and visual discrimination, reasoning, judgment, initiative, imagination, persuasiveness, patience, concentration, and memory are necessary abilities.

Education or Formal Training: College degree in related field preferred. 4 Year degree required.

Experience: Minimum of 3 years of working news experience or 3 years of professional public relations experience required. Ski Industry and marketing experience helpful.

Material and Equipment Directly Used: Computer, telephone, simple office equipment, basic TV and radio production equipment (camera, editing deck, sound board), skis/snowboard and ski lifts.

Working Environment/ Physical Activities:
80% of the workday is spent indoors in a normal office environment. 20% of the workday is spent outdoors in constant changing weather conditions, including snow, extreme cold, heat, wet, thunder and lightening. 60% of the workday is spent sitting, 20% walking/skiing/riding and 20% standing. Up to 10% of the work year is spent traveling.

Frequently lifting or carrying objects weighing up to 35 pounds. Constantly engaging in normal conversation, using near and far acuity, depth perception, color and field of vision. Occasionally stooping, kneeling, crouching and reaching.

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