Food & Beverage Assistant Manager, Winter Seasonal

Vail Resorts•South Lake Tahoe, CA

6d•$25 - $29•Onsite

About The Position

California Lodge is the primary gateway to Heavenly Mountain Resort and serves as the first impression for thousands of guests each day. Home to multiple food and beverage venues including Golden State Kitchen, Cal Bar, the Rockstar Après Deck and Hot Chocolate Heaven alongside numerous seasonal activations, employee functions and private events, this operation combines high-volume quick service with elevated hospitality in one of North America's premier ski destinations. As an Assistant Manager, you'll partner with the Lodge General Manager to lead daily food and beverage operations while maintaining exceptional culinary standards, developing employees, and supporting a safe, efficient, and profitable business. This is a hands-on operational leadership role where you'll spend your day leading kitchen operations, coaching employees, ensuring food quality and consistency, maintaining operational standards, and helping drive continuous improvement throughout the lodge. Success in this role requires balancing culinary leadership with operational excellence. You'll help create memorable guest experiences through outstanding food execution, a strong safety culture, effective team leadership, and a commitment to continuous improvement. This position is ideal for a hospitality leader who takes pride in developing people, enjoys working alongside their team, and is passionate about creating exceptional experiences for both guests and employees.

Requirements

2-4 years of progressive leadership experience in culinary, food and beverage, hospitality, restaurant, or resort operations.
Experience leading teams in a high-volume, guest-focused food and beverage environment.
Strong culinary knowledge with demonstrated ability to maintain food quality, consistency, and operational standards.
Exceptional communication, coaching, and team-building skills with a collaborative, hands-on leadership style.
Intermediate proficiency with Microsoft Office (Word, Excel, Outlook).
Current ServSafe Certification required.
Ability to work weekends, holidays, and in a mountain environment during all weather conditions.
Positive attitude, strong work ethic, and genuine passion for hospitality, people development, and continuous improvement.

Nice To Haves

Experience with scheduling, purchasing, inventory management, food cost control, and labor management preferred.
Intermediate skiing or snowboarding ability preferred.

Responsibilities

Lead by example to ensure every guest receives high-quality food, friendly service, and a memorable dining experience.
Maintain consistent food quality, presentation, and execution standards across all menu offerings.
Support seasonal events, specialty menus, promotions, and culinary initiatives that enhance the East Peak dining experience.
Respond to guest feedback professionally while empowering employees to deliver exceptional service recovery.
Conduct regular operational walkthroughs to ensure guest-facing and culinary areas consistently meet Heavenly's standards for quality, cleanliness, and presentation.
Partner with the Lodge General Manager to ensure East Peak Lodge operates safely, efficiently, and in accordance with company standards.
Lead daily kitchen operations, production planning, line execution, and operational readiness.
Coordinate staffing, scheduling, training, and daily work assignments to support business demands.
Ensure kitchens, storage areas, receiving locations, and workspace remain clean, organized, and inspection ready.
Monitor product quality from receiving through service to ensure consistency and accountability throughout the operation.
Support menu development, operational improvements, and process enhancements that improve efficiency and guest satisfaction.
Support labor, food cost, revenue, and profitability goals through effective operational leadership and resource management.
Manage purchasing, receiving, inventory controls, and month-end inventory processes.
Monitor food waste, product usage, and inventory levels while promoting responsible stewardship of company resources.
Maintain awareness of labor and cost-of-sales performance and work with leadership to identify opportunities for improvement.
Support accurate completion of operational documentation, reporting, and administrative responsibilities.
Lead, coach, and develop culinary and back-of-house employees through daily engagement, training, and accountability.
Support recruiting, onboarding, performance management, and employee development initiatives.
Foster a positive culture built on teamwork, communication, respect, safety, and continuous improvement.
Conduct pre-shift meetings, provide real-time coaching, and recognize employee contributions and successes.
Hold employees accountable to company policies, procedures, performance standards, and food safety requirements while creating an environment where employees can succeed and grow.
Promote a culture of safety that protects employees and guests while ensuring compliance with company policies and regulatory requirements.
Maintain compliance with food safety, sanitation, health department, OSHA, and company safety standards.
Conduct regular safety inspections and proactively address operational, maintenance, and safety concerns.
Ensure accurate completion of safety plans, operational checklists, payroll processes, and required documentation.
Support winter operations by helping maintain safe and accessible work environments, including snow-related operational needs as required.
Collaborate with Mountain Operations, Facilities, Retail, Ski School, and other resort partners to deliver a seamless guest experience.
Embrace innovation and support operational improvements that enhance efficiency, employee engagement, and guest satisfaction.
Contribute ideas that strengthen culinary execution, improve operational consistency, and elevate the overall East Peak Lodge experience.
Support mountain-wide initiatives, changing weather conditions, and other departments as business needs require, demonstrating a One Team approach.
Perform additional responsibilities as assigned while maintaining flexibility and a commitment to team success.