Assistant Food & Beverage Manager

Operation: $7M+ Annual Revenue | 40–50 Team Members

We are seeking an experienced Assistant Food & Beverage Manager to join a luxury mountain hospitality operation in Park City, Utah. This is a hands-on leadership role overseeing multiple food and beverage outlets and supporting the day-to-day operation of a high-volume, premium guest experience.

The Assistant Food & Beverage Manager will play a key role in leading a team of 40–50 employees, maintaining elevated service standards, developing the front-of-house team, and ensuring operational and financial targets are achieved.

• Support the overall food and beverage operation across multiple outlets, including Apex Restaurant, Pool Operations, Airstream, and Operah Lounge
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• Assist with the day-to-day management of a $7M+ annual F&B operation
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• Lead, coach, and motivate a team of approximately 40–50 employees
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• Ensure smooth and consistent service across breakfast, lunch, dinner, lounge, pool, and seasonal operations.
• Maintain exceptional guest service standards and create a welcoming, polished environment.
• Partner closely with culinary leadership to ensure food quality, presentation, menu execution, and service standards are consistently met.
• Assist with staffing, scheduling, recruitment, onboarding, training, and employee development.
• Monitor labor, inventory, and operating costs while supporting overall profitability.
• Analyze operational performance and identify opportunities to improve efficiency, revenue, and guest satisfaction.
• Handle guest feedback and service recovery professionally and effectively.
• Ensure compliance with health, safety, sanitation, and operational standards.
• Support seasonal planning and the successful operation of a high-volume mountain destination.
• Act as a senior leader on the floor, remaining highly visible and hands-on during service.
• Step into the Food & Beverage Manager's responsibilities when required.

• 3–5+ years of progressive Food & Beverage leadership experience in upscale, luxury, resort, hotel, restaurant, or private club environments.
• Experience managing multiple outlets or high-volume operations is strongly preferred.
• Background in brasserie, steakhouse, upscale casual, fine dining, or luxury hospitality environments.
• Proven ability to lead, develop, and motivate large front-of-house teams.
• Strong understanding of labor management, scheduling, inventory, budgeting, and cost control.
• Excellent guest service and service-recovery skills.
• Strong communication, organization, and problem-solving abilities.
• Comfortable working in a fast-paced, high-volume environment while maintaining attention to detail.
• Resort or seasonal hospitality experience is advantageous.
• A hands-on leadership style with the ability to balance operational execution with team development.