F&B Manager

The Food and Beverage Manager oversees daily operations to ensure a smooth, efficient, and high-quality dining experience for guests. This role involves managing staff, maintaining service and food standards, handling customer concerns, and ensuring compliance with health, safety, and labor regulations. The manager is responsible for scheduling, inventory control, cost management, and fostering a positive, team-oriented environment that supports both staff and business goals. The manager will work with other managers across multiple buildings to ensure efficient operations and support each location.COMPENSATIONBase wage ranges from $20.00 to 24.00 per hour, depending on experience. You’ll be eligible for a complimentary employee pass, free rentals and lessons, guest ticket vouchers, and discounts on food, beverages, and retail. Plus, you’ll have access to free skiing at several partner resorts in the region. For full details and restrictions for employee privileges, refer to the Employee Handbook.ESSENTIAL DUTIES AND RESPONSIBILITIESThe duties listed are intended to illustrate the general nature of the position and are not intended to be a comprehensive list. Additional tasks may be assigned as needed.Supervise daily department operations for safety, efficiency, and guest experience.Support onboarding, orientation, and training of new and returning staff.Manage schedules, approve timecards, and adjust staffing as needed.Address employee issues through coaching and documentation.Attend manager meetings and coordinate with other departments.Respond to guest concerns and escalate issues to the Director when necessary.Ensure compliance with resort policies, safety protocols, and legal standards.Provide friendly, helpful service to guests and coworkers at all timeFollow all resort policies and procedures, including those related to safety, conduct, and appearance.Support other team members and departments when needed to help resort operations run smoothly.Adapt to changing weather, guest volume, and shift priorities in a fast-paced environment.Supervise and coordinate daily front-of-house and back-of-house operationsLead, train, and support restaurant staff to deliver high-quality serviceHandle scheduling, shift planning, and labor managementEnsure compliance with health, safety, food handling and alcohol regulationsAddress customer concerns and resolve issues promptly and professionallyMonitor food quality, presentation, and consistencyManage inventory, ordering, and supplier relationshipsTrack and manage operating costs, including labor and food wasteOversee cleanliness and organization of all dining and kitchen areasCollaborate with Hospitality Team/upper management on business goals and improvementsLead by examplePlan, organize, execute, and clean/debrief eventsDemonstrates a strong commitment to team-oriented service by proactively checking in with colleagues during shifts, offering assistance, and stepping in to support team members across departments as needed.As an employee in the hospitality department, we are responsible for the buildings we work in. Our jobs are not always limited to just food and beverage, but restrooms, hallways and common areas as well. All positions in Hospitality may be asked to support operations in and outside of the building.May be scheduled for evenings, nights for special events and night ski events.PHYSICAL DEMANDSThis position requires standing and walking for extended periods, frequent lifting of up to 50 pounds, and tasks involving bending, twisting, and repetitive motion. The ability to handle long shifts (9-14 hours) in a fast-paced environment with high guest interaction is essential. Office Clear verbal communication is required for both team coordination and guest service. Office and administrative work required regularly.WORK ENVIRONMENTThe work takes place mainly in a fast-paced indoor bar and kitchen, with fluctuating extreme temperatures, high noise levels, and frequent crowding. Outdoor tasks, such as snow shoveling or carrying supplies, are required. This role demands adaptability to variable weather, high guest volume, and shifting priorities common in a ski resort setting. Office/administrative work will be done while sitting and using a computer in a small office setting.Be available roughly 8 months a year: Middle of September to middle of May. Plus Summer eventsPrevious customer service experience preferred, especially in fast-paced or guest-facing environments.Strong communication skills and a positive, team-oriented attitude.Reliable, punctual, and committed to the full seasonal schedule, including weekends and holidays.Proven experience in restaurant or hospitality managementStrong leadership, communication, and problem-solving skillsAbility to multitask in a fast-paced environmentKnowledge of POS systems, inventory management, and scheduling toolsWA State Food Handler Card and MAST permit, valid for the entire season.ServSafe certification or equivalentBasic Computer skills #J-18808-Ljbffr WHITE PASS CO INC