Assistant F&B Manager Winter '26-'27

LMLC OPERATIONS LLC•Big Sky, MT

4d•$65,000 - $85,000•Onsite

About The Position

Yellowstone Club's Food & Beverage department is currently seeking candidates for an Assistant Manager. This position is responsible for assisting in the management of the daily operation of the assigned Yellowstone Club restaurant outlet, including the selection, development and performance manager of employees.

Requirements

High school diploma, GED or vocational training or job-related course work; Three plus years of work-related skill, knowledge and experience; proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Valid State Driver’s License; Valid ServSafe certification.

Nice To Haves

Bachelor's degree in Hotel/Restaurant Management preferred
Certification through Court of Master Sommeliers or similar certifying beverage program
TIPS certified preferred

Responsibilities

Manage the restaurant in the absence of the Restaurant Manager.
Assist in overseeing and managing all areas of the restaurant outlet.
Assist in making the final decisions on matters of importance to Member experience and employee management.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure positive Member service in all areas; Respond to complaints, taking any and all appropriate actions to turn dissatisfied Members into return Members.
Assist in disciplinary actions of restaurant staff.
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews with the Restaurant Manager.
Ensure that proper security procedures are in place to protect employees, Members, guests and company assets.
Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Keep a working knowledge of all menus.
Provide direction to shift leaders, and staff to achieve restaurant outlet goals.
Create a positive guest experience by delivering a high level of service and ensuring all staff engage Members and guests to understand their needs and exceed expectations.
Monitor product and labor costs to remain within goals.