Assistant Food and Beverage Outlets Manager

Summary

Supports the Outlets Manager in overseeing Food & Beverage front‑of‑house operations across all outlets, with primary responsibility for managing Trailhead Grill during peak season. Ensures exceptional service to members and resort guests by supervising daily operations, supporting staff leadership, maintaining service standards, and assisting with training, scheduling, inventory, and guest satisfaction initiatives. During the winter season, this role provides operational support across all Food & Beverage outlets.

• Acts as the primary operational lead for Trailhead Grill during high season, overseeing daily service execution, staffing, and guest experience.
• Supports front‑of‑house operations for Iris, Blue Bar, Coyote Lounge, Trailhead Grill, Grill on the Green, and Ghost Tree Lounge as needed.
• Ensures service standards and sequence of service are consistently upheld across assigned outlets.
• Investigates and resolves guest concerns regarding food, beverage, and service, escalating issues as appropriate. Assists with staff scheduling, performance coaching, and daily supervision of service staff.
• Capable of performing all essential front‑of‑house roles when necessary.

• Assists in onboarding and training front‑of‑house associates, reinforcing service standards and expectations.
• Supports ongoing training initiatives, pre‑shift meetings, and service communication.
• Provides day‑to‑day leadership support to Supervisors and frontline staff, maintaining a visible presence on the floor.
• Helps identify performance issues and issues correction in the form of verbal conversations or written documentation.

• Assists with monthly inventories, including liquor, beer, wine, and service supplies.
• Supports cost control efforts related to labor, beverage, food, and operational waste.
• Assists in maintaining organized storage areas, beverage rooms, and service stations.
• Supports POS accuracy, cash handling standards, and end‑of‑shift reconciliation processes.

• Maintains working knowledge of food menus, beverage offerings, liquor, beer, and wine.
• Supports beverage execution standards, including proper glassware, garnishes, and recipes.
• Works collaboratively with leadership on menu rollouts, seasonal offerings, and service updates.

• Assists with the execution of events, tournaments, banquets, and overlapping service demands.
• Supports physical setup, service flow, and breakdown for events and group functions.
• During winter season, provides flexible operational support across all Food & Beverage outlets as Trailhead Grill is closed.

• Enforces company, state, and local sanitation, safety, and health regulations.
• Assists with monitoring compliance with OLCC regulations related to alcohol service.
• Promotes safe work practices and maintains clean, organized service environments.

• Maintains clear, professional communication with management, peers, and associates.
• Keeps the Director of Outlets informed of operational challenges, staffing concerns, and guest issues.
• Creates a warm, welcoming environment for members, guests, and employees.
• Maintains a professional appearance and demeanor at all times.

• Minimum 2–4 years of Food & Beverage leadership experience, preferably in a multi‑outlet, resort, golf club, or elevated dining environment.
• Ability to work a flexible schedule, including weekends, holidays, and evenings.
• Strong working knowledge of POS systems, cash handling, and credit card transactions.
• Ability to calmly resolve guest concerns and manage service flow during high‑volume periods.
• Ability to lift up to 50 lbs. and perform physical job duties in a fast‑paced environment.
• High School diploma required; some college coursework preferred.
• Strong communication, organizational, and leadership skills.

• Must be at least 21 years of age.
• Must pass server validation.
• Must card all guests appearing under age 30 for…