Food & Beverage Assistant Manager, Winter Seasonal

Vail Resorts•Leavenworth, WA

3d•$25 - $35•Onsite

About The Position

Join the Food & Beverage leadership team as an Assistant Manager - F&B General Management at Stevens Pass Mountain Resort, the premier ski destination in the Pacific Northwest Cascades. This leadership role supports the General Manager in overseeing Food & Beverage operations and provides operational support across Front of House, Back of House, and guest service functions. The Assistant Manager drives exceptional guest experiences by leading high-performing teams and ensuring consistent execution of Food & Beverage standards. This leader champions a culture of hospitality, safety, accountability, adaptability, and operational excellence while delivering strong business results and fostering an environment where employees are engaged, developed, and empowered to succeed. This role serves as a primary day-to-day operational leader for the location, working closely with Team Leads and frontline employees to deliver safe, efficient, and guest-focused operations. Responsibilities include team development, time and labor, scheduling, food quality, inventory management, operational standards, financial performance, and training and compliance requirements. The Assistant Manager serves as a member of the Food & Beverage Leadership Team, providing leadership across Stevens Pass Food & Beverage operations and partnering with fellow leaders to advance departmental priorities. Success in this position is measured through employee engagement, guest experience, food quality, operational execution, leadership development, safety compliance, and financial performance.

Requirements

2+ years of Food & Beverage, hospitality, or culinary leadership experience in a high-volume operation.
Washington State Food Worker Card required. Manager card recommended.
Washington State MAST Permit required (or ability to obtain upon hire).
Ability to work weekends, holidays, evenings, and peak operating periods.
Ability to work outdoors and in winter mountain conditions.
At least 18 years of age

Responsibilities

Champion a guest-first culture by creating welcoming, memorable experiences throughout the operation.
Ensure guest-facing spaces, food presentation, and service standards reflect Stevens Pass hospitality expectations while maintaining consistent execution of recipes, portion standards, and culinary presentation guidelines.
Act on guest feedback and implement solutions that improve satisfaction and loyalty.
Support seasonal activations, après programming, special events, and resort initiatives in partnership with leadership and Marketing.
Lead daily Food & Beverage operations, ensuring exceptional service, food quality, cleanliness, training execution, inventory management, and operational readiness standards are consistently achieved.
Lead with a safety-first mindset, fostering a culture of accountability and care for food safety, employee safety, guest safety, and compliance with company standards and regulatory requirements.
Serve as Manager on Duty when assigned, providing hands-on leadership through active floor and kitchen presence, direct support of employees and guests, and oversight of opening and closing procedures, facility presentation, and operational readiness.
Drive operational excellence through effective labor and inventory management, purchasing, merchandising, menu execution, and continuous improvement initiatives while ensuring recipes, production standards, prep plans, and service expectations are consistently executed and aligned with business demand and guest expectations.
Support the General Manager in achieving labor, revenue, food cost, and operational performance goals.
Create and manage employee schedules that align staffing levels with business demand and labor targets.
Assist with payroll administration, timesheet review, and gratuity distribution.
Support inventory, financial, and compliance controls through Vail Resorts policies and systems, ensuring accurate inventory counts, transfers, waste management, storage organization, audit readiness, and operational reporting while maintaining financial integrity, controlling labor costs, and preventing unapproved overtime.
Lead, coach, and develop Team Leads and employees through onboarding, training, mentorship, performance management, and timely feedback while fostering a culture of accountability, engagement, ownership, and operational excellence.
Foster a culture of transparency, engagement, and accountability through consistent communication, clear expectations, regular communication, daily stand ups, performance management, recognition, one on one weekly coaching, feedback, and progressive discipline when appropriate.
Develop leadership bench strength through mentorship, and skill development that support organizational growth.
Support with all training, certification, and development requirements by maintaining accountability for Vail Resorts learning plans, LIFT training, safety programs, regulatory certifications, and operational standards while promoting a culture of continuous learning and professional growth.
Partner with Food & Beverage leadership and resort departments to deliver a seamless guest experience.
Demonstrate a One Team mindset by supporting resort-wide initiatives, special events, and peak operational periods.
Attend Resort and Department meetings and best practice groups.