Assistant Manager - Front of House - Maggie - 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. The Food & Beverage Assistant Manager is responsible for the operations of the daily activities and processes of the restaurant as well as assisting the Food & Beverage General Manager with training, and supervising all staff. This is a fast-paced environment that requires exceptional interpersonal skills, as well as someone who is able to maintain composure in stressful situations.

Job Specifications:

• Starting Wage: $57,784.00 - $62,000.00
• 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:

• 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, the 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 kitchen personnel; coordinates their assignments to ensure economical & timely food production.
• Executes menus in conjunction with the Central Support Team and department leadership; trains team on corresponding recipes and oversees the preparation of those recipes.
• Accurately schedules staff to business level based on forecast and labor cost objectives.
• Order and maintain inventory control of Restaurant kitchen products.
• Conducts necessary self-audits as needed and in a timely manner.
• May act as Manager on Duty in the absence of General Manager; May act as Back of House oversight in the absence of BOH leadership

Job Requirements:

• Minimum 3 years of restaurant experience with at least 1 year at a managerial/supervisory level.
• High school diploma or equivalent.
• Must have excellent MS office suite, leadership, problem-solving and multi-tasking skills.
• Ability to lift and carry 40+ lbs.
• TIPS certification preferred, or must be acquired within 30 days of start
• Manager ServSafe certification or regional equivalent preferred, or must be acquired within 30 days of start
• Preferred: Bachelor's degree or equivalent.