Create Your Experience of a Lifetime!

Come work and play in the mountains!  Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.

 

With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.

 

Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first).

 

Employee Benefits

•    Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons 
•    MORE employee discounts on lodging, food, gear, and mountain shuttles
•    401(k) Retirement Plan 
•    Employee Assistance Program
•    Excellent training and professional development
•    Referral Program

 

To Learn More, please review the Benefits Eligibility Summary

 

Job Summary:

The Food and Beverage (F&B) Organization is comprised of over 300 different restaurants that share a commitment to bringing excellence to mountain dining as part of the overall ski experience. The Food & Beverage Assistant Manager is responsible for the operations of the daily activities and processes of the restaurant as well as assisting the Food & Beverage General Manager with training, and supervising all staff. This is a fast-paced environment that requires exceptional interpersonal skills, as well as someone who is able to maintain composure in stressful situations.

 

Job Specifications:

Outlet: Mid Mountain & Tombstone Housing: May Be Available Shift & Schedule Availability: Full Time, Winter Seasonal The budgeted range starts at $52,000 - $60,000.  Actual pay will be adjusted based on experience.

 

Job Responsibilities  

Attend to all guest needs in the restaurant ensuring responsive, friendly, and courteous service.  Assist managing dining operations and performance for front of house, including training, scheduling, and directing staff  Review staff performance and behavior to provide meaningful feedback and direction, providing recognition or corrective action including termination if necessary   Assist with administrative duties including hiring, transactions, purchasing, inventory, and records management; May act as manager in the absence of Restaurant Manger  Maintain facility standards for food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations  Participate in leadership forums providing feedback and input on dining operations, training, and continuous improvement opportunities.   Completes management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and keeping daily manager logs. Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times and fill in where needed to ensure guest service standards and efficient operations. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Oversees FOH personnel; coordinates their assignments to ensure economical & timely production. Order and maintain inventory control of Restaurant products including but not limited to; alcohol, beer, wine, to go paper goods, FOH related products. Conducts necessary self-audits as needed and in a timely manner. Leads and drives FOH team training and continued education in the effort of elevating the dining experience. Assist in the other building outlets as needed to support the operation as a whole. Other duties as assigned.

 

Job Requirements  

High School Diploma or GED equivalent required; Bachelors or Culinary degree preferred  ServSafe certification or regional equivalent required  TIPS certification required 3-5 years of restaurant experience, 1+ years of manager experience required  Ability to stand and walk continuously throughout a shift, lift and/or carry up to 50lbs.  Ability to work a flexible schedule including nights, holidays, and weekends  Must be able to communicate fluently in English; bilingual preferred  

 

The expected pay range is $52,000-$60,000. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

 

Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.

 

Requisition ID  505293
Reference Date: 09/25/2024 
Job Code Function: General Management