Food & Beverage General Manager, Winter Seasonal

Salt Lake City, UT, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $56,858.00 - $81,225.00

Benefits

Ski/mountain perks

Employee Discounts

401(k) retirement plan

Employee assistance program

Professional Development

Referral program

Housing availability

Job Description

Vail Resorts is a leading mountain resort company with a portfolio of over 40 resorts spread across 3 continents. Known for delivering exceptional mountain experiences to guests from all over the globe, Vail Resorts stands as a premier employer in the outdoor hospitality and recreation industry. The company cultivates a dynamic, team-oriented environment that not only encourages building lifelong connections but also ensures its employees have opportunities for personal and professional growth. Whether you are experiencing snow for the first time or are a seasoned skier or snowboarder, joining Vail Resorts means becoming part of a passionate community dedicated to outdoor adventure and outstanding service. The company offers seasonal positions, making it an attractive option for those seeking winter employment or longer-term career development in a vibrant mountain setting with excellent compensation and benefits.

The Food and Beverage (F&B) Management role at Vail Resorts encompasses responsibility for overall restaurant operations within its mountain resort dining venues. These establishments include more than 300 restaurants committed to delivering excellence that complements the ski and mountain experience. This full-time, winter seasonal position for 2026/2027 offers a competitive salary range of $56,858 to $81,225 plus annual bonus incentives, along with housing availability for eligible employees. At the managerial level, individuals lead both front and back of house teams, ensuring superior guest experiences and operational effectiveness. The manager sets the standard for service quality, menu knowledge, wine and beverage expertise, and staff education. They are also tasked with managing comprehensive restaurant functions including scheduling, inventory management, payroll, reporting, and compliance with health and safety regulations.

This role demands a seasoned professional with a minimum of five years’ experience in restaurant operations, including at least one year in a managerial role. The successful candidate will be a leader with strong communication and problem-solving skills and the ability to multi-task in a fast-paced environment. Certification requirements include TIPS and Serve Safe Food Protection Manager credentials within 30 days of employment. Vail Resorts supports its team members through extensive training programs such as Epic Service, a commitment to wellness benefits, and a range of employee perks like free ski passes, discounted lift tickets for friends and family, retail discounts, and employee assistance programs. This position is ideal for those who thrive in high-energy environments and who wish to contribute to an inclusive and respectful company culture dedicated to guest satisfaction and employee development.

Job Requirements

Minimum 5 years of restaurant experience with at least 1 year at a managerial level
high school diploma or equivalent
leadership, problem-solving and multi-tasking skills
working knowledge of MS Office Suite
communication and customer service skills
must be able to lift and carry 40+ lbs
TIPS certification required within 30 days of employment
Serve Safe Food Protection Manager certification required within 30 days of employment

Job Qualifications

Minimum 5 years of restaurant experience with at least 1 year at a managerial level
high school diploma or equivalent
leadership skills
problem-solving skills
multi-tasking skills
working knowledge of MS Office Suite
communication skills
customer service skills
TIPS certification required within 30 days of employment
Serve Safe Food Protection Manager certification required within 30 days of employment
preferred bachelor’s degree or equivalent

Job Duties

Sets the example for all other staff for service standards, menu knowledge, wine and beverage education, and overall service excellence
works on the floor in the restaurant, exceeding guest satisfaction as well as completing management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and maintaining daily logbook
understand completely and implement all policies, procedures, standards, specifications, guidelines and training programs for Mountain Dining
ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
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
control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
make employment and termination recommendations consistent with Company guidelines for review
fill in where needed to ensure guest service standards and efficient operations
continually strive to develop staff in all areas of restaurant and professional development
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, timely work-order submissions and by following the restaurant’s preventative maintenance programs
oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
fully understand and follow all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
other duties as assigned