Food & Beverage Assistant 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.

About the Role

The Assistant Manager, F&B, plays a key leadership role in overseeing daily food and beverage operations within a high-volume, seasonal environment. The position requires hands-on supervision, team development, and operational excellence to ensure guest satisfaction and outlet success. The ideal candidate is an experienced, service-driven professional with strong organizational and interpersonal skills, committed to upholding company values and delivering exceptional service.

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 restaurant personnel; accurately schedule staff to business level based on forecast and labor cost objectives.
• Order and maintain inventory control of restaurant products.
• Conduct necessary self-audits as needed and in a timely manner.
• May act as Manager on Duty in the absence of General Manager; may act as Back of House oversight.

Requirements

• Minimum 3 years of restaurant experience with at least 1 year at a managerial/supervisory level.
• High school diploma or equivalent.
• Must have excellent MS Office suite, leadership, problem-solving, and multi-tasking skills.
• Ability to lift and carry 40+ lbs.
• TIPS certification preferred, or must be acquired within 30 days of start.
• ServSafe certification or regional equivalent preferred, or must be acquired within 30 days of start.

Qualifications

• Preferred Bachelor’s degree or equivalent.

Benefits

• Ski/Mountain Perks: Free passes for employees, employee discounted lift tickets for friends and family, and free ski lessons.
• Employee discounts on lodging, food, gear, and mountain shuttles.
• 401(k) Retirement Plan.
• Employee Assistance Program.
• Excellent training and professional development.
• Referral Program.

Pay

The expected pay range for this position is $57,784.00 - $64,064.00. Individual compensation decisions are based on a variety of factors.

Schedule

• Employment Type: Winter Seasonal 2026/2027.
• Shift Type: Full Time hours available.
• Minimum Age: At least 18 years of age.
• Hiring for seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first).