Food & Beverage Assistant Manager 2026/27

Summary of Job Purpose

The Food and Beverage department is a team-oriented department focused on providing our guests with excellent customer service and a pleasurable dining experience. The Food and Beverage Assistant Manager plays a key role in the overall success of this department by supporting the F & B Manager in the daily operations and administration of the department as a whole. They work closely with the F & B Manager to ensure that departmental goals are obtained and maintained through proper menu planning, inventory control, staff scheduling & management, and being a leader in delivering excellent customer service. This position will also collaborate and help with year-round activities, including but not limited to weddings, resort events, parties, etc. This is a KEY member of the Dodge Ridge Team.

Job Duties and Responsibilities

This job description is intended as a summary of the primary responsibilities of and the qualifications for the position. The job description is not intended to be inclusive of all duties an individual in the position might be asked to perform or of all the qualifications that may be required now or in the future. We will not ask you to perform a task that is inherently unsafe or that you are not adequately trained to perform. When we do ask for your assistance with any job we expect an enthusiastic and cooperative response.

1. Perform and assist with the daily F & B operations including the opening and closing procedures of the department, front line operations, customer service, merchandising, and presentation.
2. Demonstrate an on-going commitment to delivering excellent customer service. This involves interacting with guests in a courteous manner and being able to answer questions professionally.
3. Assists with hiring, motivating, evaluating and directing staff to ensure adequate guidance and resources to accomplish established departmental goals and objectives. Ensures that all employees receive the training, support, guidance, feedback and resources necessary.
4. Assists Manager to maintain a detailed, organized and accurate scheduling tool. Monitor and ensure adequate staff to meet both the changing business levels and budget guidelines as well as staff schedule accountability.
5. Manage and be a leader in the department risk management program. Assist with and document weekly department and safety meetings, including documentation.
6. Comply with all health and safety standards and regulations, ensuring compliance and up to date knowledge of current regulatory requirements with the Health Department, OSHA, and Alcohol Board.
7. Maintain a tremendous level of organization and cleanliness in all aspects of the department, adhering to and accountable for the proper care, storage and safety procedures regarding the use of all kitchen and food service equipment
8. Help create and monitor prep lists, equipment maintenance logs, and food safety and sanitation check lists for all stations.
9. Ability to interpret and forecast product usage from Toast reports in effort to keep food waste down; includes maintaining waste sheets, rotating, labeling and controlling food usage, and preparing daily pull lists for the next day.
10. Knowledge of Toast POS system and assistance in ensuring that pricing is accurate and current including any and all promotions.
11. Knowledge of all menu items to be served in all venues, assisting back of house with food preparation, and always keeping front line supplied with food.
12. Communicate problems to F & B Manager, while showing initiative in handling routine and emergency matters.
13. Demonstrate the ability to communicate professionally to staff and guests. Respond and engage with staff and customer suggestions, complaints, and recognition.
14. Assume the Manager’s position in their absence.
15. Assume the Supervisor’s position for Creekside & other venues in their absence.
16. Promote a team-oriented culture and demonstrate a collaborative attitude both within the departments and resort wide.
17. Develop, adhere to, and role model the company’s mission, vision, and values.
18. Ability to maintain the confidentiality of information exposed to.
19. As directed, assist with the food preparation and serving for special events
20. Other duties as assigned

Job Qualifications

• Must be 21 years of age or older.
• Minimum of 3 years food service and guest service experience required.
• Obtain and maintain a valid California Food Handlers Card and RBS certification.
• Prior supervisory and management experience required.
• Familiarity with state health codes and work place safety standards.
• Good physical conditioning, including flexibility, strength and endurance, including heavy and awkward lifting to 50lbs.
• Strong communication, leadership, and teamwork skills, both verbal and non-verbal.
• Ability to read and write legibly and to use good composition skills to complete records and report forms.
• Working knowledge of various computer software programs (Word, Excel, Toast POS) and other standard office equipment.
• Must be able to solve problems quickly and effectively.
• Excellent organizational skills, with ability to work in a fast paced, task-oriented environment and maximize use of time.
• Ability to work both independently and in a team.
• Ability to carry out assignments to completion with minimum instructions.
• Must be well groomed and present a good public image.
• Safety and risk oriented.
• Must possess a valid driver's license and meet the Motor Vehicle Record qualifications as outlined in the Fleet Safety Program

Job Attitudes

• Provide a positive and helpful attitude towards all our customers and all Dodge Ridge employees.
• Support the Company’s policies and procedures.
• Support the harmony and goodwill of the Company.
• Be an effective team leader and motivator for the department.

Work Schedules

Weather conditions and the number of guests play a large role in the work scheduling of Dodge Ridge employees.

When conditions are normal, you may be expected to work 40 up to 48 hours per week, including weekends and holidays. During busy periods, you may be expected to work six (6) days a week.

You must arrange for transportation to work so that you arrive at your designated workstation at the scheduled time. Keep in mind that you will often be required to drive on hilly, snowpacked, and icy road surfaces.

Working Conditions

At any time during the ski season, Dodge Ridge employees are often required to perform their tasks in high winds, heavy snowfalls, low visibility, rain, and extremely cold or warm temperatures.

Work is typically indoors working directly with resort guests and other resort staff members. It can be noisy, cold, wet, or humid.

Uniforms

To project a professional appearance at Dodge Ridge, your department requires a uniform be worn, including a nametag. Please wear both at all times during your scheduled shift.

We will provide most of the uniform for you to do your job. However, you will be required to provide some items as part of your job, as listed below. (We strongly encourage you to contact your supervisor for a description of the quality, color, and style of the items you are required to provide before you purchase them.)