Food & Beverage Assistant Manager, Winter Seasonal

Job Description

Job Description

 

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:
Join the Food & Beverage leadership team as an Assistant Manager - F&B General Management at Stevens Pass Mountain Resort, the premier ski destination in the Pacific Northwest Cascades. This leadership role supports the General Manager in overseeing Food & Beverage operations and provides operational support across Front of House, Back of House, and guest service functions.

 

The Assistant Manager drives exceptional guest experiences by leading high-performing teams and ensuring consistent execution of Food & Beverage standards. This leader champions a culture of hospitality, safety, accountability, adaptability, and operational excellence while delivering strong business results and fostering an environment where employees are engaged, developed, and empowered to succeed.

 

This role serves as a primary day-to-day operational leader for the location, working closely with Team Leads and frontline employees to deliver safe, efficient, and guest-focused operations. Responsibilities include team development, time and labor, scheduling, food quality, inventory management, operational standards, financial performance, and training and compliance requirements.

The Assistant Manager serves as a member of the Food & Beverage Leadership Team, providing leadership across Stevens Pass Food & Beverage operations and partnering with fellow leaders to advance departmental priorities.

 

Success in this position is measured through employee engagement, guest experience, food quality, operational execution, leadership development, safety compliance, and financial performance.

 

Job Specifications:

• Starting Wage: $25.00/hr - $35.20/hr
• Employment Type: Winter Seasonal 2026/2027 
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age 
• Housing Availability: Yes

Job Responsibilities:

Guest Experience

• Champion a guest-first culture by creating welcoming, memorable experiences throughout the operation.
• Ensure guest-facing spaces, food presentation, and service standards reflect Stevens Pass hospitality expectations while maintaining consistent execution of recipes, portion standards, and culinary presentation guidelines.
• Act on guest feedback and implement solutions that improve satisfaction and loyalty.
• Support seasonal activations, après programming, special events, and resort initiatives in partnership with leadership and Marketing.

Operations & Execution

• Lead daily Food & Beverage operations, ensuring exceptional service, food quality, cleanliness, training execution, inventory management, and operational readiness standards are consistently achieved.
• Lead with a safety-first mindset, fostering a culture of accountability and care for food safety, employee safety, guest safety, and compliance with company standards and regulatory requirements.
• Serve as Manager on Duty when assigned, providing hands-on leadership through active floor and kitchen presence, direct support of employees and guests, and oversight of opening and closing procedures, facility presentation, and operational readiness.
• Drive operational excellence through effective labor and inventory management, purchasing, merchandising, menu execution, and continuous improvement initiatives while ensuring recipes, production standards, prep plans, and service expectations are consistently executed and aligned with business demand and guest expectations.

Financial Performance

• Support the General Manager in achieving labor, revenue, food cost, and operational performance goals.
• Create and manage employee schedules that align staffing levels with business demand and labor targets.
• Assist with payroll administration, timesheet review, and gratuity distribution.
• Support inventory, financial, and compliance controls through Vail Resorts policies and systems, ensuring accurate inventory counts, transfers, waste management, storage organization, audit readiness, and operational reporting while maintaining financial integrity, controlling labor costs, and preventing unapproved overtime.

People Leadership

• Lead, coach, and develop Team Leads and employees through onboarding, training, mentorship, performance management, and timely feedback while fostering a culture of accountability, engagement, ownership, and operational excellence.
• Foster a culture of transparency, engagement, and accountability through consistent communication, clear expectations, regular communication, daily stand ups, performance management, recognition, one on one weekly coaching, feedback, and progressive discipline when appropriate.
• Develop leadership bench strength through mentorship, and skill development that support organizational growth.
• Support with all training, certification, and development requirements by maintaining accountability for Vail Resorts learning plans, LIFT training, safety programs, regulatory certifications, and operational standards while promoting a culture of continuous learning and professional growth.

Resort Partnership

• Partner with Food & Beverage leadership and resort departments to deliver a seamless guest experience.
• Demonstrate a One Team mindset by supporting resort-wide initiatives, special events, and peak operational periods.
• Attend Resort and Department meetings and best practice groups.

 

Job Requirements:

• 2+ years of Food & Beverage, hospitality, or culinary leadership experience in a high-volume operation.
• Washington State Food Worker Card required. Manager card recommended.
• Washington State MAST Permit required (or ability to obtain upon hire).
• Ability to work weekends, holidays, evenings, and peak operating periods.
• Ability to work outdoors and in winter mountain conditions.

 

The expected pay range is $25.00/hr - $35.20/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

 

In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. 

 

We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.

 

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 516681
Reference Date: 08/14/2026 
Job Code Function: F&B General Management