Assistant Food & Beverage Manager

COREcruitment; Park City (UT); On-site; USD 60,000 - 76,000; Full time

Benefits offered by this job

Relocation Package

401(k)

PTO

Full Benefits

Job summary

COREcruitment is seeking an experienced Assistant Food & Beverage Manager for a luxury mountain hospitality operation in Park City, Utah. This hands-on leadership role oversees multiple outlets and supports day-to-day operations to deliver a premium guest experience.

The role leads a 40–50 person team, maintains exceptional service standards, and partners with culinary leadership to ensure menu execution and cost controls while driving profitability.

Qualifications

• 3–5+ years of progressive Food & Beverage leadership experience in upscale settings.
• Experience managing multiple outlets or high-volume operations.
• Background in brasserie, steakhouse, upscale casual, fine dining, or luxury hospitality.
• Proven ability to lead, develop, and motivate large front-of-house teams.

Responsibilities

• Assist across multiple F&B outlets and support day-to-day operations.
• Lead, coach, and motivate a team of 40–50 employees.
• Maintain elevated service standards for breakfast, lunch, dinner, lounge, and seasonal operations.
• Collaborate with culinary leadership on food quality, presentation, and service standards.
• Oversee staffing, scheduling, recruitment, onboarding, and training.

Skills

Leadership

Food & Beverage

Staff Development

Budgeting & Cost Control

Labor Management

Guest Service

Job description

Assistant Food & Beverage Manager

Salary: $60,000–$76,000
Location: Park City, UT
Operation: $7M+ Annual Revenue | 40–50 Team Members
Benefits: Relocation Package + 401(k) + PTO + Full Benefits

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.

Responsibilities

• Support the overall food and beverage operation across multiple outlets, including Apex Restaurant, Pool Operations, Airstream, and Operah Lounge.
• Assist with the day‑to‑day management of a $7M+ annual F&B operation.
• Lead, coach, and motivate a team of approximately 40–50 employees.
• 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.

Qualifications

• 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