Front of House Assistant Manager- Coleman Brook Tavern- Winter Seasonal

Vail Resorts•Ludlow, VT

About The Position

The Front of House Assistant Manager is part of the restaurant leadership team and leads daily dining room and bar operations alongside the Restaurant General Manager. The role promotes teamwork among staff and delivers exceptional guest service while partnering with the GM to support administrative efficiency, financial accountability, and compliance with company standards. This is a winter-seasonal, full-time-hours position for the 2026/2027 season. Housing is available.

Requirements

High school diploma or GED equivalent required.
Current alcohol service certification and ServSafe certification or relevant equivalent required, or ability to obtain them upon hire.
At least 3 years of restaurant or hospitality experience required.
Strong leadership, communication, and guest service skills.
Ability to stand and work continuously throughout a shift and lift and/or carry up to 50 lbs.
Ability to work effectively in a fast-paced environment while maintaining composure under pressure.
Ability to build positive working relationships and lead by example.
Must communicate fluently in English.
Must be at least 18 years of age, as specified in the job specifications.

Nice To Haves

Hospitality, business, or related degree preferred.
At least 1 year of supervisory or management experience preferred.
Experience with scheduling, labor management, point-of-sale systems, and cash handling preferred.
Bilingual communication skills preferred.

Responsibilities

Assist the GM with day-to-day restaurant operations, particularly Front of House operations, and lead service, bar, host, and support teams through scheduling, training, coaching, performance management, and team development.
Lead daily service and maintain hospitality, guest engagement, cleanliness, organization, and operational standards in the dining room and bar.
Ensure compliance with food safety, sanitation, alcohol service, and workplace safety laws, regulations, and company policies.
Maintain inventory and control costs, supporting beverage safety, quality, and waste-management policies.
Monitor service standards, table maintenance, beverage quality, cash handling, and point-of-sale accuracy; coach and support staff in real time.
Resolve guest concerns professionally and efficiently, and hold the team accountable for Guest Experience scores and service recovery standards.
Partner with culinary leadership to support communication between Front and Back of House and maintain efficient service and a positive guest experience.
Oversee Front of House inventory and operations, including beverage inventories, small wares, uniforms, ordering, receiving, product rotation, and stock levels.
Support administrative operations, including labor budgets and cost controls, scheduling and deployment, payroll processes, timesheets, compliance logs, training records, alcohol compliance documentation, operational reporting, month-end procedures, and daily sales reporting.
Partner with the GM on vendor communications, invoice processing, transfers, inventory documentation, cash reconciliation, incident reporting, and other operational documentation.
Assist the GM with long-term planning, operational analysis, guest service initiatives, training programs, and company initiatives.
Perform other duties as assigned.