Assistant General Manager- Front of House - Mountain House - Winter Seasonal

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

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. We believe that F&B leaders should possess a strong working knowledge of the front and back of house supported by best-in-class central programs, training and support. As such, our in-resort Manager level F&B leaders are responsible for the entire restaurant operation, including front and back of house. The Manager is responsible for executional excellence in both guest and employee experience.

Job Specifications:

• Starting Wage: $57,784.00 - $64,064.00
• 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:

• 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, payroll 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
• 2+ years of restaurant leadership experience, high-volume preferred - 1+ years of supervisory experience required in similar setting
• Ability to lead and inspire a diverse seasonal team.
• Must be able to work flexible hours including weekends, holidays, and peak resort periods.
• Ability to lift up to 50 lbs and stand for extended periods.
• ServSafe or equivalent food safety certification preferred.
• TIPS certification 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.

Skills & Competencies:

• Required: leadership and team-building
• Strong attention to quality, consistency with adaptability in dynamic, fast-changing environments
• Positive, solution-oriented mindset
• Strong work ethic and dependability