F & B Attendant

Overview
Position: F&B Attendant

Department: Food & Beverage

Reports To: F&B Operations Managers (through outlet leads)

Chain of Command: F&B Attendant ? Outlet Lead ? F&B Operations Manager ? Vice President of F&B

Status: Seasonal, with potential for year-round opportunities based on performance and business needs

Location(s): Blind Miner, Doyle's Dawgs, Milly Chalet, Alpine Rose, Waffle Cabin, Sidewinder, and special events

Typical Schedule: Open availability required, including weekends, evenings, and holidays. Schedules vary with service needs, weather, and mountain conditions.

POSITION SUMMARY
The F&B Attendant is the primary front-of-house team member across our cafeterias, quick-service outlets, and restaurants. You are often the first and last person a guest meets, and you set the tone for their day on the mountain. Responsibilities include point-of-sale and guest payments, cafeteria and quick-service operations, busing and resetting tables, food running, dishwashing, and, if you are 21+ and trained, responsible alcohol service.

This role is ideal for adaptable, guest-focused people who thrive in a fast-paced mountain-resort environment and take pride in doing the small things right. It is also the best entry point into a Brighton F&B career: attendants are cross-trained and regularly grow into cook, server, and lead roles.

OUR HOSPITALITY STANDARD
At Brighton, hospitality is not a department; it is how we operate. Every guest, from a first-time skier to a lifelong regular, should leave feeling genuinely cared for. We hold ourselves to Brighton's own standard of service, and we pursue excellence in the details: clean spaces, accurate orders, warm greetings, and teammates who have each other's backs.

Responsibilities
Guest Service & Hospitality

Greet every guest warmly and promptly, manage seating and lines, answer questions about menu items, outlets, hours, and the mountain, and anticipate needs before guests have to ask.

Own guest concerns: listen, apologize sincerely, fix what you can, and bring in a lead or manager when needed.

Be present, smiling, and guest-focused at all times. Phones stay put away and uniform stays on standard while on duty; the guest is always the priority.

Assist guests with special requests, allergen questions (following allergen protocols), accessibility needs, and families with children.

Point of Sale & Guest Payments

Operate the POS accurately: enter orders and modifiers, apply discounts and promotions correctly, and process guest payments accurately in our cashless environment.

Resolve payment issues, voids, and refunds according to resort procedures, and elevate to a lead or manager when needed.

Provide solid product knowledge, make genuine recommendations, and promote daily specials and resort offerings.

Cafeteria & Quick-Service Operations

Serve, portion, assemble, and present food and beverages on the line, at grab-and-go, and at coffee and beverage stations to recipe, portion, and presentation standards.

Keep stations stocked and ready; monitor and log hot and cold holding temperatures as assigned; label, date, and rotate product (first in, first out).

Keep lines moving during peak rushes, communicate wait times honestly, and ask for help early.

Dining Room & Floor Support

Keep public spaces clean, neat, and organized, including tables, floors, entryways, condiment and utensil stations, and restrooms as assigned.

Clear, sanitize, and reset tables quickly and to standard; stock napkins, condiments, to-go supplies, and other guest items.

Run food and beverages to guests and support servers, bartenders, and cooks during peak periods.

Complete pre-shift, in-service, and closing checklists at each location.

Support special events and activations as assigned, including setup, service, and breakdown at event locations around the resort.

Dishwashing, Sanitation & Back-of-House Support

Wash, rinse, and sanitize dishes, glassware, utensils, pots, and pans to health department standards using the dish machine and three-compartment sink; verify sanitizer concentration with test strips.

Maintain the cleanliness and organization of dish areas, kitchens, and service areas; execute scheduled deep cleans.

Handle trash, recycling, and waste disposal safely, including outdoor dumpsters and compactors in snow and ice.

Stock and organize supplies and assist with receiving and put-away as directed.

Alcohol Service (21+ only)

After completing all required training and certifications, serve and deliver alcoholic beverages responsibly.

Verify legal drinking age with valid ID, refuse service to minors and to guests showing signs of intoxication, and follow all state laws and resort alcohol policies.

Safety, Compliance & Teamwork

Follow all food safety, sanitation, and allergen protocols, including handwashing, glove use, cross-contact prevention, and health department standards.

Wear the required uniform, slip-resistant footwear, and any assigned personal protective equipment (PPE), appropriate for indoor and outdoor conditions.

Use and store cleaning chemicals only as trained, following Safety Data Sheet (SDS) guidance; never mix chemicals.

Report injuries, near-misses, spills, equipment problems, and unsafe conditions to a supervisor immediately.

Follow the resort's emergency, evacuation, and incident-reporting procedures.

Communicate clearly with co-workers and management; support teammates across stations and outlets, and accept cross-training as needs change.

Qualifications
Required

No prior experience required; training provided

Strong guest-service mindset, communication, and teamwork skills

Ability to multitask and stay calm in a fast-paced environment

Attention to cleanliness and detail

Must meet minimum working-age requirements; age 21+ required for alcohol service duties

Reliable attendance and availability that includes weekends, evenings, and holidays

Preferred

Prior point-of-sale, food service, or guest-service experience

Ability to ski or snowboard (not required)

Current food handler permit (or willingness to obtain within 30 days of hire)

PHYSICAL DEMANDS

Stand and walk for extended periods, up to 4 hours at a time, and lift and carry up to 50 lbs unassisted; use proper lifting technique and ask for help with heavier loads.

Push, pull, bend, reach, squat, and climb stairs repeatedly throughout the shift, including while carrying product, trays, or equipment.

Work in a range of temperatures, from walk-in coolers and freezers and hot cooking lines to outdoor winter cold, wind, and snow.

Work in wet, noisy, and fast-paced environments with exposure to cleaning chemicals, steam, and hot surfaces, using required PPE.

Use hands for repetitive motion, gripping, and fine-motor tasks; see and hear well enough to read tickets, communicate, and respond to guests and teammates.

WORK ENVIRONMENT & MOUNTAIN OPERATIONS

Work in a mix of heated indoor spaces and cooler, semi-open or outdoor areas such as patios, decks, loading areas, and walkways, in all conditions from sub-zero winter days to warm summer events.

Be comfortable working in cold, snow, wind, and high altitude. Dress in layers, stay hydrated, and tell a supervisor if you or a teammate show signs of cold stress or altitude sickness.

Walk and carry product across snow-and

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