Server

Boyne Resorts

Brighton (UT)

On-site

USD 30,000 - 42,000

Full time

5 days ago

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Benefits offered by this job

Free all-access Brighton Resort season

Free UTA winter bus access

Discounted Brighton lift tickets for

Access to discounted lift tickets at

Employee discounts at all Brighton

Discounted or complimentary meals

Discounted membership at Momentum

Access to ExpertVoice, Liberty

Health and wellness benefits

Career growth opportunities in a

Job summary

Boyne Resorts in Brighton is seeking a Restaurant Server to deliver exceptional guest experiences with warm, knowledgeable service. You will guide guests through the menu, make recommendations, and ensure accurate orders and timely service while maintaining cleanliness and safety standards.

Responsibilities include greeting guests, taking orders in the POS, managing beverage service, handling checks, and collaborating with kitchen and bar staff.

Qualifications

Age 21+.
Current food handler permit and required alcohol server training/certification, or ability to obtain within 30 days of hire.
Passion for guest service and the hospitality industry.
Strong communication skills and the ability to stay calm, cool, and collected under pressure.
Flexible availability during ski season, including weekends, evenings, and holidays.
Willingness to provide the best experience for all guests, regardless of personal feelings.

Responsibilities

Greet guests warmly and promptly, guide them through the menu, make confident recommendations, and set the tone for the meal.
Anticipate needs, read each table, and pace the meal to suit the guest, whether it is a quick lunch between runs or a long dinner celebration.
Handle guest concerns with ownership: listen, apologize sincerely, resolve quickly, and involve a manager when needed.
Build knowledge of Brighton Resort and the surrounding community and share it with guests.
Provide the best possible experience for every guest, regardless of personal feelings.
Take orders accurately, enter them correctly in the POS, and communicate special requests, modifiers, and timing clearly to the kitchen and bar.
Run and present food and beverages, check back at the right moments, and keep tables clean and organized throughout the meal.
Facilitate table turnover with excellent communication and without rushing the guest.
Process checks and payments accurately; follow tip-reporting and guest-recovery procedures.
Know every menu item: ingredients, preparation, allergens, and daily features, and communicate allergy and dietary information to the kitchen with care.
Develop working knowledge of beer, wine, spirits, cocktails, and non-alcoholic and hot beverage offerings; recommend and suggest-sell naturally and honestly.
Attend pre-shift meetings and menu tastings and stay current on specials, 86'd items, and promotions.
Complete required alcohol server training and maintain valid certification as required by law and resort policy.
Verify legal drinking age, refuse service to minors and to guests showing signs of intoxication, and follow all state laws and resort alcohol policies.
Complete opening, closing, and side-work checklists with minimal direction.
Set, bus, and reset tables to standard; polish glassware and silverware; keep stations, service areas, and dining rooms impeccably clean and organized.
Showcase our cleanliness standards by busing and maintaining order throughout every shift.
Adjust to volume by switching outlets or duties as management requests, and step into any support role to support the guest experience.
Maintain positive, respectful relationships with the kitchen, bar, and support teams.
Learn and follow Brighton's service standards to better serve our guests.
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 PPE, appropriate for indoor and outdoor conditions.
Use and store cleaning chemicals only as trained, following Safety Data Sheet 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.
Carry trays and service items safely across indoor floors, stairs, and outdoor decks and patios in wet, snowy, or icy conditions.

Skills

Customer service focus

Strong communication skills

Flexibility during ski season

Teamwork and collaboration

Professional and detail-oriented

Education

Food handler permit & alcohol server training/certification

Tools

POS experience

Job description

Overview

Position: Restaurant Server

Department: Food & Beverage

Reports To: F&B Operations Managers and Outlet Managers

Chain of Command: Server > Outlet Manager > F&B Operations Manager > Vice President of F&B

Location(s) Molly Green's and Milly Chalet

Typical Schedule: Flexible availability required during ski season, including weekends, evenings, and holidays.

POSITION SUMMARY

Our Servers are crucial to creating exceptional dining experiences. This position delivers individual, personal service and builds the kind of positive guest interactions that bring people back. We are looking for people who are guest-focused, professional, consistent, and detail-oriented, and who see service as a craft worth mastering.

Servers at Brighton also represent the resort and the community. Guests will ask about the mountain, the canyon, and what to do next, and you will have the answer, or know exactly who does.

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 Experience & Hospitality

Greet guests warmly and promptly, guide them through the menu, make confident recommendations, and set the tone for the meal.
Anticipate needs, read each table, and pace the meal to suit the guest, whether it is a quick lunch between runs or a long dinner celebration.
Handle guest concerns with ownership: listen, apologize sincerely, resolve quickly, and involve a manager when needed.
Build knowledge of Brighton Resort and the surrounding community and share it with guests.
Provide the best possible experience for every guest, regardless of personal feelings.

Table Service Execution

Take orders accurately, enter them correctly in the POS, and communicate special requests, modifiers, and timing clearly to the kitchen and bar.
Run and present food and beverages, check back at the right moments, and keep tables clean and organized throughout the meal.
Facilitate table turnover with excellent communication and without rushing the guest.
Process checks and payments accurately; follow tip-reporting and guest-recovery procedures.

Menu, Beverage & Product Knowledge

Know every menu item: ingredients, preparation, allergens, and daily features, and communicate allergy and dietary information to the kitchen with care.
Develop working knowledge of beer, wine, spirits, cocktails, and non-alcoholic and hot beverage offerings; recommend and suggest-sell naturally and honestly.
Attend pre-shift meetings and menu tastings and stay current on specials, 86'd items, and promotions.

Responsible Alcohol Service (21+)

Complete required alcohol server training and maintain valid certification as required by law and resort policy.
Verify legal drinking age, refuse service to minors and to guests showing signs of intoxication, and follow all state laws and resort alcohol policies.

Side Work, Standards & Cleanliness

Complete opening, closing, and side-work checklists with minimal direction.
Set, bus, and reset tables to standard; polish glassware and silverware; keep stations, service areas, and dining rooms impeccably clean and organized.
Showcase our cleanliness standards by busing and maintaining order throughout every shift.

Teamwork & Flexibility

Adjust to volume by switching outlets or duties as management requests, and step into any support role (hosting, bussing, food running, point of sale) to support the guest experience.
Maintain positive, respectful relationships with the kitchen, bar, and support teams.
Learn and follow Brighton's service standards to better serve our guests.

Safety & Compliance

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.
Carry trays and service items safely across indoor floors, stairs, and outdoor decks and patios in wet, snowy, or icy conditions.

Qualifications

Required

Age 21+
Current food handler permit and required alcohol server training/certification, or ability to obtain within 30 days of hire
Passion for guest service and the hospitality industry
Strong communication skills and the ability to stay calm, cool, and collected under pressure
Flexible availability during ski season, including weekends, evenings, and holidays
Willingness to provide the best experience for all guests, regardless of personal feelings

Preferred

Prior table-service experience in a restaurant, resort, or hospitality setting
POS experience
Knowledge of wine, beer, and cocktails
Ability to ski or snowboard

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‑ice‑covered surfaces and stairs; use ice melt, mats, and wet‑floor signage to keep guests and teammates safe, especially as guests enter in ski boots and wet gear.
Operations shift with the weather and the day. Powder days, holiday weekends, road closures, delivery delays, and late‑day rushes change the plan quickly, and we expect everyone to adapt with a positive, professional attitude.
Seasonal operations include winter ski season and summer activity (including events and outdoor service), and duties, outlets, and hours may vary by season.

Commute & Transportation

Working at Brighton takes commitment and planning. The resort sits at the head of Big Cottonwood Canyon, and winter travel can be affected by snow, avalanche‑control closures, road restrictions, and traction requirements. Employees are expected to plan ahead and arrive on time and ready to work, with reliable transportation that meets canyon requirements or by using the free UTA winter bus. Prepare for delays and build in extra time.

PERKS & BENEFITS