F&B Manager

# F&B Manager White Pass - Naches, WA ## Overview Salary Range $20.00 - $24.00 Hourly Position Type Seasonal;
Full-Time (30+ hrs/week)## Description The Food and Beverage Manager oversees daily operations to ensure a smooth, efficient, and high-quality dining experience for guests. This role involves managing staff, maintaining service and food standards, handling customer concerns, and ensuring compliance with health, safety, and labor regulations. The manager is responsible for scheduling, inventory control, cost management, and fostering a positive, team-oriented environment that supports both staff and business goals.

The manager will work with other managers across multiple buildings to ensure efficient operations and support each location.

COMPENSATION Base wage ranges from $20.00 to 24.00 per hour, depending on experience. You’ll be eligible for a complimentary employee pass, free rentals and lessons, guest ticket vouchers, and discounts on food, beverages, and retail. Plus, you’ll have access to free skiing at several partner resorts in the region. For full details and restrictions for employee privileges, refer to the Employee Handbook.

ESSENTIAL DUTIES AND RESPONSIBILITIES The duties listed are intended to illustrate the general nature of the position and are not intended to be a comprehensive list. Additional tasks may be assigned as needed.
* Supervise daily department operations for safety, efficiency, and guest experience.
* Support onboarding, orientation, and training of new and returning staff.
* Manage schedules, approve timecards, and adjust staffing as needed.
* Address employee issues through coaching and documentation.
* Attend manager meetings and coordinate with other departments.
* Respond to guest concerns and escalate issues to the Director when necessary.
* Ensure compliance with resort policies, safety protocols, and legal standards.
* Provide friendly, helpful service to guests and coworkers at all time
* Follow all resort policies and procedures, including those related to safety, conduct, and appearance.
* Support other team members and departments when needed to help resort operations run smoothly.
* Adapt to changing weather, guest volume, and shift priorities in a fast-paced environment.
* Supervise and coordinate daily front-of-house and back-of-house operations
* Lead, train, and support restaurant staff to deliver high-quality service
* Handle scheduling, shift planning, and labor management
* Ensure compliance with health, safety, food handling and alcohol regulations
* Address customer concerns and resolve issues promptly and professionally
* Monitor food quality, presentation, and consistency
* Manage inventory, ordering, and supplier relationships
* Track and manage operating costs, including labor and food waste
* Oversee cleanliness and organization of all dining and kitchen areas
* Collaborate with Hospitality Team/upper management on business goals and improvements
* Lead by example
* Plan, organize, execute, and clean/debrief events
* Demonstrates a strong commitment to team-oriented service by proactively checking in with colleagues during shifts, offering assistance, and stepping in to support team members across departments as needed.
* As an employee in the hospitality department, we are responsible for the buildings we work in. Our jobs are not always limited to just food and beverage, but restrooms, hallways and common areas as well. All positions in Hospitality may be asked to support operations in and outside of the building.
* May be scheduled for evenings, nights for special events and night ski events.

PHYSICAL DEMANDS   This position requires standing and walking for extended periods, frequent lifting of up to 50 pounds, and tasks involving bending,…