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 at Coleman Brook Tavern, working alongside the Restaurant General Manager to lead daily dining room and bar operations. The role promotes teamwork and exceptional guest service while supporting administrative efficiency, financial accountability, and compliance with company standards. This is a full-time winter seasonal position for the 2026/2027 season. The starting wage is $52,000, and housing is available.

Requirements

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

Nice To Haves

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

Responsibilities

Assist the GM with day-to-day restaurant operations, especially Front of House operations, and lead the service, bar, host, and support teams through scheduling, training, coaching, performance management, and team development.
Lead daily service and maintain standards for hospitality, guest engagement, cleanliness, organization, and operational execution throughout the dining room and bar.
Ensure compliance with food safety, sanitation, alcohol service, and workplace safety standards, applicable 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 the team 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 administrative workflows, including 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.