Food & Beverage Assistant General Manager, Winter Seasonal

Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career.

Benefits

• Free ski/snowboard passes for employees
• Employee discounted lift tickets for friends and family
• Free ski and snowboard lessons
• 40% retail discounts
• Discounts on lodging, food, gear, and mountain shuttles
• 401(k) Retirement Plan
• Employee Assistance Program
• Excellent training and professional development through Epic Service
• Referral Program

About the role

The Food and Beverage (F&B) Organization is comprised of over 300 different restaurants that share a commitment to bringing excellence to mountain dining as part of the overall ski experience. The Food & Beverage Assistant Manager is responsible for the operations of the daily activities and processes of the restaurant as well as assisting the Food & Beverage General Manager with training and supervising all staff. This is a fast-paced environment that requires exceptional interpersonal skills, as well as someone who is able to maintain composure in stressful situations.

Responsibilities

• Completes management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory, and keeping daily manager logs.
• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times; fill in where needed to ensure guest service standards and efficient operations.
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Oversee kitchen personnel; coordinate their assignments to ensure economical and timely food production.
• Execute menus in conjunction with the Hospitality F&B Executive Chef; train team on corresponding recipes and oversee the preparation of those recipes.
• Accurately schedule staff to business level based on forecast and labor cost objectives.
• Order and maintain inventory control of Restaurant kitchen products.
• Conduct necessary self-audits as needed and in a timely manner.
• Other duties as assigned.

Requirements

• Minimum 3 years of restaurant experience with at least 1 year at a managerial/supervisory level.
• High school diploma or equivalent.
• Excellent MS Office suite, leadership, problem-solving, and multi-tasking skills.
• Ability to lift and carry 40+ lbs.
• ServSafe Certification (or ability to acquire).

Pay

$25.00/h - $28.60/h

Schedule

• Winter Seasonal 2026/2027
• Full Time hours available
• Minimum Age: At least 18 years of age
• Housing Availability: Yes