F & B Attendant

About the role

Position: F&B Attendant. Department: Food & Beverage. Reports To: F&B Operations Managers (through outlet leads). Chain of Command: F&B Attendant → Outlet Lead → F&B Operations Manager → Vice President of F&B. Status: Seasonal, with potential for year‑round opportunities based on performance and business needs. Location(s): Blind Miner, Doyle's Dawgs, Milly Chalet, Alpine Rose, Waffle Cabin, Sidewinder, and special events. Position Summary: The F&B Attendant is the primary front‑of‑house team member across our cafeterias, quick‑service outlets, and restaurants. You are often the first and last person a guest meets, and you set the tone for their day on the mountain. Responsibilities include point‑of‑sale and guest payments, cafeteria and quick‑service operations, busing and resetting tables, food running, dishwashing, and, if you are 21+ and trained, responsible alcohol service. This role is ideal for adaptable, guest‑focused people who thrive in a fast‑paced mountain‑resort environment and take pride in doing the small things right. It is also the best entry point into a Brighton F&B career: attendants are cross‑trained and regularly grow into cook, server, and lead roles. OUR HOSPITALITY STANDARD: At Brighton, hospitality is not a department; it is how we operate. Every guest, from a first‑time skier to a lifelong regular, should leave feeling genuinely cared for. We hold ourselves to Brighton's own standard of service, and we pursue excellence in the details: clean spaces, accurate orders, warm greetings, and teammates who have each other's backs. WORK ENVIRONMENT & MOUNTAIN OPERATIONS: Work in a mix of heated indoor spaces and cooler, semi‑open or outdoor areas such as patios, decks, loading areas, and walkways, in all conditions from sub‑zero winter days to warm summer events. Be comfortable working in cold, snow, wind, and high altitude. Dress in layers, stay hydrated, and tell a supervisor if you or a teammate show signs of cold stress or altitude sickness. Walk and carry product across snow‑ and ice‑covered surfaces and stairs; use ice melt, mats, and wet‑floor signage to keep guests and teammates safe, especially as guests enter in ski boots and wet gear. Operations shift with the weather and the day. Powder days, holiday weekends, road closures, delivery delays, and late‑day rushes change the plan quickly, and we expect