F & B Attendant

Boyne Resorts; Utah; On-site; USD 2,066,000 - 2,755,000; Full time

Job summary

Boyne Resorts is seeking a friendly F&B Attendant to join our front-of-house team across multiple outlets on the mountain. You will handle POS transactions, guest payments, bussing, food running, and occasional alcohol service for guests aged 21+.

This role emphasizes guest-centric service in a dynamic, fast-paced resort environment. Ideal candidates are customer-focused, able to multitask, and available weekends, evenings, and holidays.

Qualifications

• No prior experience required; training provided.
• Strong guest-service mindset, communication, and teamwork skills.
• Ability to multitask and stay calm in a fast-paced environment.
• Must meet minimum working-age requirements; age 21+ for alcohol service duties.
• Reliable attendance and availability that includes weekends, evenings, and holidays.

Responsibilities

• Greet guests, manage seating/lines; answer questions about menu/outlets/hours.
• Own guest concerns and escalate to lead/manager when needed.
• Be present, smiling, guest-focused; phones away; uniform on.
• Assist guests with special requests and allergen questions.
• Operate the POS and process guest payments in a cashless environment.
• Provide product knowledge and promote daily specials and resort offerings.
• Serve, portion, and present food/beverages; maintain stations.
• Keep stations stocked; monitor temperatures; rotate products (FIFO).
• Maintain clean dining areas; clear and reset tables; stock supplies.
• Run food/beverages to guests; support servers and cooks during peak times.
• Complete pre-shift, in-service, and closing checklists; assist with events.

Skills

Guest service mindset

Communication

Teamwork

Multitasking

Attention to cleanliness

Alcohol service readiness

Availability on weekends/evenings/hols

POS operation

Tools

POS system

Job description

Overview

Position: F&B Attendant

Department: Food & Beverage

Reports To: F&B Operations Managers (through outlet leads)

Chain of Command: F&B Attendant → Outlet Lead → F&B Operations Manager → Vice President of F&B

Status: Seasonal, with potential for year-round opportunities based on performance and business needs

Location(s): Blind Miner, Doyle's Dawgs, Milly Chalet, Alpine Rose, Waffle Cabin, Sidewinder, and special events

Typical Schedule: Open availability required, including weekends, evenings, and holidays. Schedules vary with service needs, weather, and mountain conditions.

POSITION SUMMARY

The F&B Attendant is the primary front-of-house team member across our cafeterias, quick-service outlets, and restaurants. You are often the first and last person a guest meets, and you set the tone for their day on the mountain. Responsibilities include point-of-sale and guest payments, cafeteria and quick-service operations, busing and resetting tables, food running, dishwashing, and, if you are 21+ and trained, responsible alcohol service.

This role is ideal for adaptable, guest-focused people who thrive in a fast-paced mountain-resort environment and take pride in doing the small things right. It is also the best entry point into a Brighton F&B career: attendants are cross-trained and regularly grow into cook, server, and lead roles.

OUR HOSPITALITY STANDARD

At Brighton, hospitality is not a department; it is how we operate. Every guest, from a first-time skier to a lifelong regular, should leave feeling genuinely cared for. We hold ourselves to Brighton's own standard of service, and we pursue excellence in the details: clean spaces, accurate orders, warm greetings, and teammates who have each other's backs.

Responsibilities

Guest Service & Hospitality

• Greet every guest warmly and promptly, manage seating and lines, answer questions about menu items, outlets, hours, and the mountain, and anticipate needs before guests have to ask.
• Own guest concerns: listen, apologize sincerely, fix what you can, and bring in a lead or manager when needed.
• Be present, smiling, and guest-focused at all times. Phones stay put away and uniform stays on standard while on duty; the guest is always the priority.
• Assist guests with special requests, allergen questions (following allergen protocols), accessibility needs, and families with children.

Point of Sale & Guest Payments

• Operate the POS accurately: enter orders and modifiers, apply discounts and promotions correctly, and process guest payments accurately in our cashless environment.
• Resolve payment issues, voids, and refunds according to resort procedures, and elevate to a lead or manager when needed.
• Provide solid product knowledge, make genuine recommendations, and promote daily specials and resort offerings.

Cafeteria & Quick-Service Operations

• Serve, portion, assemble, and present food and beverages on the line, at grab-and-go, and at coffee and beverage stations to recipe, portion, and presentation standards.
• Keep stations stocked and ready; monitor and log hot and cold holding temperatures as assigned; label, date, and rotate product (first in, first out).
• Keep lines moving during peak rushes, communicate wait times honestly, and ask for help early.

Dining Room & Floor Support

• Keep public spaces clean, neat, and organized, including tables, floors, entryways, condiment and utensil stations, and restrooms as assigned.
• Clear, sanitize, and reset tables quickly and to standard; stock napkins, condiments, to-go supplies, and other guest items.
• Run food and beverages to guests and support servers, bartenders, and cooks during peak periods.
• Complete pre-shift, in-service, and closing checklists at each location.
• Support special events and activations as assigned, including setup, service, and breakdown at event locations around the resort.

Dishwashing, Sanitation & Back-of-House Support

• Wash, rinse, and sanitize dishes, glassware, utensils, pots, and pans to health department standards using the dish machine and three-compartment sink; verify sanitizer concentration with test strips.
• Maintain the cleanliness and organization of dish areas, kitchens, and service areas; execute scheduled deep cleans.
• Handle trash, recycling, and waste disposal safely, including outdoor dumpsters and compactors in snow and ice.
• Stock and organize supplies and assist with receiving and put-away as directed.

Alcohol Service (21+ only)

• After completing all required training and certifications, serve and deliver alcoholic beverages responsibly.
• Verify legal drinking age with valid ID, refuse service to minors and to guests showing signs of intoxication, and follow all state laws and resort alcohol policies.

Safety, Compliance & Teamwork

• Follow all food safety, sanitation, and allergen protocols, including handwashing, glove use, cross-contact prevention, and health department standards.
• Wear the required uniform, slip-resistant footwear, and any assigned personal protective equipment (PPE), appropriate for indoor and outdoor conditions.
• Use and store cleaning chemicals only as trained, following Safety Data Sheet (SDS) guidance; never mix chemicals.
• Report injuries, near-misses, spills, equipment problems, and unsafe conditions to a supervisor immediately.
• Follow the resort's emergency, evacuation, and incident-reporting procedures.
• Communicate clearly with co-workers and management; support teammates across stations and outlets, and accept cross-training as needs change.

Qualifications

Required

• No prior experience required; training provided
• Strong guest-service mindset, communication, and teamwork skills
• Ability to multitask and stay calm in a fast-paced environment
• Attention to cleanliness and detail
• Must meet minimum working-age requirements; age 21+ required for alcohol service duties
• Reliable attendance and availability that includes weekends, evenings, and holidays

Preferred

• Prior point-of-sale, food service, or guest-service experience
• Ability to ski or snowboard (not required)
• Current food handler permit (or willingness to obtain within 30 days of hire)

PHYSICAL DEMANDS

• Stand and walk for extended periods, up to 4 hours at a time, and lift and carry up to 50 lbs unassisted; use proper lifting technique and ask for help with heavier loads.
• Push, pull, bend, reach, squat, and climb stairs repeatedly throughout the shift, including while carrying product, trays, or equipment.
• Work in a range of temperatures, from walk-in coolers and freezers and hot cooking lines to outdoor winter cold, wind, and snow.
• Work in wet, noisy, and fast-paced environments with exposure to cleaning chemicals, steam, and hot surfaces, using required PPE.
• Use hands for repetitive motion, gripping, and fine-motor tasks; see and hear well enough to read tickets, communicate, and respond to guests and teammates.

WORK ENVIRONMENT & MOUNTAIN OPERATIONS

• Work in a mix of heated indoor spaces and cooler, semi-open or outdoor areas such as patios, decks, loading areas, and walkways, in all conditions from sub-zero winter days to warm summer events.
• Be comfortable working in cold, snow, wind, and high altitude. Dress in layers, stay hydrated, and tell a supervisor if you or a teammate show signs of cold stress or altitude sickness.
• Walk and carry product across snow-and