Assistant General Manager F&B - Winter Seasonal (Keystone, CO, US)

Vail Resorts-posted 24 days ago
$55,000 - $63,000/Yr
Full-time • Manager
Keystone, CO
5,001-10,000 employees
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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. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first). 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.

  • Attend to all guest needs in the restaurant ensuring responsive, friendly, and courteous service.
  • Assist managing dining operations and performance for front of house, including training, scheduling, and directing staff
  • Review staff performance and behavior to provide meaningful feedback and direction, providing recognition or corrective action including termination if necessary
  • Assist with administrative duties including hiring, transactions, purchasing, inventory, payroll and records management; May act as manager in the absence of Restaurant Manger
  • Maintain facility standards for food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations
  • Participate in leadership forums providing feedback and input on dining operations, training, and continuous improvement opportunities.
  • 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 and fill in where needed to ensure guest service standards and efficient operations.
  • Achieve company objectives in sales, service, quality, appearance of facility and 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 kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
  • Oversees FOH personnel; coordinates their assignments to ensure economical & timely production.
  • Order and maintain inventory control of Restaurant products including but not limited to; alcohol, beer, wine, to go paper goods, FOH related products.
  • Conducts necessary self-audits as needed and in a timely manner.
  • Leads and drives FOH team training and continued education in the effort of elevating the dining experience.
  • Assist in the other building outlets as needed to support the operation as a whole.
  • Other duties as assigned.
  • High School Diploma or GED equivalent required; Bachelors or Culinary degree preferred
  • 2+ years of restaurant leadership experience, high-volume preferred - 1+ years of supervisory experience required in similar setting
  • Ability to lead and inspire a diverse seasonal team.
  • Must be able to work flexible hours including weekends, holidays, and peak resort periods.
  • Ability to lift up to 50 lbs and stand for extended periods.
  • ServSafe or equivalent food safety certification preferred.
  • TIPS certification required
  • Ability to stand and walk continuously throughout a shift, lift and/or carry up to 50lbs.
  • Ability to work a flexible schedule including nights, holidays, and weekends
  • Required: leadership and team-building
  • Strong attention to quality, consistency with adaptability in dynamic, fast-changing environments
  • Positive, solution-oriented mindset
  • Strong work ethic and dependability
  • Excellent communication and organizational skills.
  • Must be able to communicate fluently in English; bilingual preferred
  • Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
  • MORE employee discounts on lodging, food, gear, and mountain shuttles
  • 401(k) Retirement Plan
  • Employee Assistance Program
  • Excellent training and professional development
  • Referral Program
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