Front of House Assistant Manager- Coleman Brook Tavern

Job Summary

To Learn More, please review the Benefits Eligibility Summary

Service

Service is the foundation of everything we stand for at Vail Resorts, and our Front of House Assistant Managers are no exception to this experience of a lifetime. The Front of House Assistant Manager is an integral part of the restaurant leadership team, responsible for leading daily dining room and bar operations alongside the Restaurant General Manager, promoting teamwork amongst staff, and delivering exceptional guest service.

Job Responsibilities

• Assist the GM in the day-to-day operations of the restaurant, specifically Front of House operations, leading the service, bar, host, and support teams, including scheduling, training, coaching, performance management (including reviews), and succession planning.
• Lead daily service by maintaining high standards of hospitality, guest engagement, cleanliness, organization, and operational execution throughout the dining room and bar.
• Ensure compliance with all food safety, sanitation, alcohol service, and workplace safety standards in accordance with applicable laws, regulations, and company policies.
• Participate in and/or conduct daily pre-shift meetings, service briefings, and weekly safety meetings.
• Monitor service standards, table maintenance, beverage quality, cash handling procedures, and point-of-sale accuracy while providing coaching and real-time support to the team.
• Resolve guest concerns professionally and efficiently while holding the team accountable for Guest Experience (GX) scores and service recovery standards.
• Partner with the culinary leadership team to ensure smooth communication between Front and Back of House, maintaining efficient service and a positive guest experience.
• Oversee Front of House inventory and operational supplies, including beverage inventories, small wares, uniforms, ordering, receiving, product rotation, and maintaining appropriate stock levels.
• Partner with the GM to support administrative operations including: Managing labor budgets and cost controls through effective scheduling and deployment.
• Assisting with payroll processes, scheduling, and ensuring timecard accuracy.
• Completing and maintaining required compliance logs, training records, alcohol compliance documentation, and safety records.
• Contributing to financial and operational reporting requirements, including month-end procedures, daily sales reporting, labor analysis, and operational metrics.
• Partnering with the GM to complete administrative workflows including vendor communications, invoice processing, transfers, inventory documentation, cash reconciliation, incident reporting, and other operational documentation.
• Aid in long-term planning, operational analysis, guest service initiatives, training programs, and execution of company initiatives.

Job Requirements

• High School Diploma or GED equivalent required; hospitality, business, or related degree preferred.
• Current alcohol service certification and ServSafe certification (or regional equivalent) required or ability to obtain upon hire.
• 3+ years of restaurant or hospitality experience required; 1+ years of supervisory or management experience preferred.
• Strong leadership, communication, and guest service skills.
• Experience with scheduling, labor management, point-of-sale systems, and cash handling preferred.
• Ability to stand and walk continuously throughout the shift and lift and/or carry up to 50 lbs.
• Ability to work effectively in a fast-paced environment while maintaining composure under pressure.
• Ability to build positive working relationships and lead by example.
• Must be able to communicate fluently in English; bilingual preferred.

Pay Range

$52,000.00 - $60,000.00

Qualifications

• High School Diploma or GED equivalent required.
• Current alcohol service certification and ServSafe certification (or regional equivalent) required or ability to obtain upon hire.
• 3+ years of restaurant or hospitality experience required.
• 1+ years of supervisory or management experience preferred.
• Strong leadership, communication, and guest service skills.
• Experience with scheduling, labor management, point-of-sale systems, and cash handling preferred.
• Ability to stand and walk continuously throughout the shift and lift and/or carry up to 50 lbs.
• Ability to work effectively in a fast-paced environment while maintaining composure under pressure.
• Ability to build positive working relationships and lead by example.
• Must be able to communicate fluently in English; bilingual preferred.