Assistant Manager - Front of House - Maggie - Winter Seasonal

Vail Resorts • Breckenridge, CO

6d • $57,784 - $62,000

About The Position

The Food and Beverage Assistant Manager supports daily restaurant operations and processes, and assists the Food & Beverage General Manager with training and supervising staff. The role is in a fast-paced environment and requires strong interpersonal skills and the ability to remain composed under stress. The position also oversees kitchen personnel and coordinates assignments for economical, timely food production; executes menus with the Central Support Team and department leadership; and trains staff on recipes and oversees their preparation. The role may serve as Manager on Duty when the General Manager is absent and may oversee Back of House operations in the absence of its leadership.

This is a full-time-hours, winter seasonal position for the 2026/2027 season. The listed expected pay range is $57,784 to $62,000. Housing is available. The minimum age is 18.

Requirements

• At least 3 years of restaurant experience, including at least 1 year at a managerial or supervisory level.
• High school diploma or equivalent.
• Excellent Microsoft Office suite, leadership, problem-solving, and multitasking skills.
• Ability to lift and carry more than 40 pounds.
• At least 18 years of age.
• TIPS certification, or ability to acquire it within 30 days of starting.
• Manager ServSafe certification or regional equivalent, or ability to acquire it within 30 days of starting.

Nice To Haves

• TIPS certification preferred.
• Manager ServSafe certification or regional equivalent preferred.
• Bachelor’s degree or equivalent preferred.

Responsibilities

• Complete management reports related to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory, and daily manager logs.
• Understand and follow company policies, procedures, standards, specifications, guidelines, and training programs.
• Ensure guests receive welcoming, responsive, friendly, and courteous service; fill in where needed to maintain service standards and efficient operations.
• Work toward company objectives for sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and a positive, productive working environment.
• Prepare required paperwork, forms, reports, and schedules in an organized and timely manner.
• Keep equipment clean and in excellent working condition through inspections and preventive maintenance programs.
• Oversee kitchen personnel and coordinate assignments for economical and timely food production.
• Execute menus with the Central Support Team and department leadership; train staff on recipes and oversee recipe preparation.
• Schedule staffing to match business forecasts and labor-cost objectives.
• Order restaurant kitchen products and maintain inventory control.
• Conduct necessary self-audits in a timely manner.
• Act as Manager on Duty when the General Manager is absent, as needed.
• Provide Back of House oversight when Back of House leadership is absent, as needed.

Benefits

• Free employee passes, 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.
• Training and professional development.
• Referral Program.
• Wellness benefits.
• 40% retail discounts.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED