Luxury Resort F&B Attendant: Guest Experience

Highgate

Ketchum (ID)

On-site

USD 22,000 - 30,000

Full time

14 days+
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Benefits offered by this job

Medical insurance
Paid vacation
401(k) retirement plan

Job summary

Viceroy Hotels is seeking a Guest & Food & Beverage Attendant to support service across resort outlets in a fast-paced luxury setting. You will help deliver dining experiences, assist with In-Room Dining, and ensure smooth operations throughout restaurant, lounge, pool, and banquet venues.

The role emphasizes teamwork, strong guest service, and meticulous attention to detail, with opportunities to grow within a premier Sun Valley luxury resort environment.

Qualifications

  • Experience in hospitality or food and beverage preferred.
  • Ability to work in fast-paced, high-volume environment.
  • Must be able to stand for long periods and carry trays.

Responsibilities

  • Deliver food and beverage orders quickly and accurately.
  • Support restaurant, lounge, pool, banquet, café, and In-Room Dining operations.
  • Ensure items meet resort and outlet standards before delivery.
  • Assist servers, bartenders, and outlets with service flow.
  • Maintain cleanliness and stocking of service stations and dining areas.
  • Communicate with culinary, stewarding, and leadership teams to ensure smooth service.
  • Attend required trainings and maintain punctuality and professional appearance.
  • Assist with opening, mid-shift, and closing side work duties.

Skills

Guest service
Communication
Teamwork
Multitasking
Attention to detail

Job description

Viceroy Hotels is seeking a Guest & Food & Beverage Attendant to support service across resort outlets in a fast-paced luxury setting. You will help deliver dining experiences, assist with In-Room Dining, and ensure smooth operations throughout restaurant, lounge, pool, and banquet venues.

The role emphasizes teamwork, strong guest service, and meticulous attention to detail, with opportunities to grow within a premier Sun Valley luxury resort environment.

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