F&B Assistant Manager - Winter 26/27

Position Summary:

This position will work directly with the outlet F&B Manager and assist in coordinating daily Front of House operations within their outlet. As a member of the Food & Beverage management team, you will work closely with the outlet F&B Manager, Chef de Cuisine, F&B Operations Manager, and Food & Beverage Director to meet operational needs. This position will coordinate with the outlet F&B Manager on staffing, training, and implementation of SOPs to promote success through brand development, staff retention, and financial results. The F&B Assistant Manager will provide support as needed to the F&B Manager, and will serve as the primary Manager on Duty in their absence.

Job Requirements:

• Excellent communication skills in English, both verbal and written.

• Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.

• Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.

• Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.

• Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range projects.

• Regularly required to taste and smell.

• Available to work flexible hours, including weekends and holidays. Schedule can vary between 5am-12am, weekends and holidays.

• Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.

• Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.

• Position requires potential exposure to and use of toxic or caustic chemicals.

• Ability to add, subtract, multiply, and divide in various units of measure, using whole numbers, common fractions and decimals.

• Basic computer skills and ability to perform administrative functions as necessitated and as assigned.

• Ability to travel to Snowbasin for scheduled shifts.

Essential Duties & Responsibilities:

• Read, understand, and abide by the employee handbook and resort & department polices & procedures.

• Maintain a positive work environment by managing, leading, working, and communicating in a courteous and professional manner with all guests, co-workers, and vendors.

• Lead by example, fostering departmental teamwork and collaboration.

• Maintain awareness of all state & federal sanitation procedures and industry food safety practices.

• Under direction of F&B Director, a focus on sustainability practices built into standard operating procedures and daily operations.

• Act as Manager on Duty in the absence of the F&B Manager.

• Maintain a presence on the floor during hours of operation and support operational staff as needed.

• Required to serve tables, bus, cashier, food run, bartend, barback, or host as needed, especially during slower periods.

• Develop strong knowledge of Point of Sale system and functions.

• Supervises shift closes and cash drops.

• Maintain awareness of resort occupancy levels, reservations, skier visits, group business, and special events and their demands on operations.

• Support the financial/marketing goals of the department.

• Enforce quality, service, and brand standards.

• Assist trainings and meetings to progress departmental quality, standards, and profitability.

• Coach & mentor subordinate employees through training and positive guidance.

• Ensure all reporting is complete and is supplied to appropriate parties when required (historical records, DABS, financials, payroll, HR needs, schedules, logs, etc).

• Participate in and promote safety and accident prevention.

• Represents resort at community and industry events as necessary.

• Perform other duties as assigned by management.

Qualifications:

• Must be 21 years of age

• Highschool diploma or equivalent

• 2+ years of food & beverage operational experience

• Must possess working knowledge of service standards, occupational safety, and food safety

• Must possess introductory knowledge of beverage, including beer, wine, spirits, and cocktails

• Valid Driver’s License

• Utah Food Handler’s Permit

• SIPS & TIPS Certification

• ServSafe Manager Certification