Assistant Food & Beverage Manager

ABOUT OUR ROLE

The Assistant Food & Beverage Manager is a hands-on operational support leader responsible for assisting with the seamless execution of front-of-house food and beverage operations at Trailborn Jackson Hole. This role supports daily service across Old Timer Bar & Restaurant, Mountainside Bar & Café, events, and related guest-facing outlets, helping maintain high standards of service, cleanliness, inventory accuracy, and team performance. You’ll work closely with the Food & Beverage Manager to uphold systems that drive efficiency, minimize waste, support cost control, and align every guest touchpoint with Trailborn’s brand and service standards.

ABOUT OUR VALUES

We believe in guiding the adventure, saying yes to possibilities, and working together as one team. With excellence at our core and a touch of magic in every detail, we create experiences that are authentic, elevated, and unforgettable.

ESSENTIAL

FUNCTIONS

• Assistin overseeing daily front-of-house operations, ensuring exceptional guest service and consistent team performance across dining, bar, café, banquets, andspecial events.
• Support shift execution by monitoring service flow, guest satisfaction, opening and closing duties, side work completion, and communication between front-of-house, culinary, and hotel operations teams.
• Assistwith beverage inventory control, including par level maintenance, product usage tracking, waste reduction, transfers, counts, andaccuratestorage practices.
• Help manage beverage, labor, and operating costs throughaccuratereporting, recipe adherence,portioncontrol, and collaboration with the Food & Beverage Manager, culinary team, and finance partners.
• Lead, coach, and support hourly F&B team members during assigned shifts, promoting accountability, consistency, teamwork, and genuine hospitality.
• Assistwith training new and existing team members on service standards, menu knowledge, POS procedures, beverage standards, safety expectations, andTrailbornbrand practices.
• Maintain cleanliness, safety, sanitation, and compliance standards across all service areas in alignment withTrailborn’sbrand expectations and applicable health and alcohol service requirements.
• Support on-site and off-site event execution with a focus onlogistics, staffing needs, resource planning, setup, service timing, breakdown, and guest experience.
• Input andmaintainbeverage recipes, cost data, menus, item updates, and reporting information in internal systems, including Toast,XtraChef, and related platforms as applicable.
• Assistwith operational audits, quality control checks, staff performance observations, daily shift notes, and follow-up on service or compliance opportunities.
• Facilitate pre-shift meetings and support ongoing communication to ensure teams are prepared for menu updates, property events, service priorities, and guest needs.
• Track tips, time punches, shift documentation, and other administrative details to support payroll accuracy and department operations.
• Perform other job-relateddutiesassigned by management.

QUALIFICATIONS

Minimum: 

• 1–2+ years of food and beverage supervisory, lead, or assistant management experience, preferably in a hotel, restaurant, resort, or high-volume hospitality setting.
• 2+ years of bartending, serving, banquet, café, or front-of-house service experience in a guest-focused environment.
• Working knowledge of POS, inventory, and scheduling systems; Toast andXtraChefexperience preferred.
• TIPS andSERV SafeManager certification, or the ability to obtain both upon hire.
• Must be 21+ and authorized to work in the U.S.
• Strong communication, organization, problem-solving, and guest service recovery skills.
• Ability to lead by example, support team accountability, andmaintaincomposure in a fast-paced hospitality environment.

Preferred:

• Experience supporting F&B operations in a hotel, resort, multi-outlet restaurant, or event-driven concept.
• Experienceassistingwith staff training, shift leadership, inventory counts, ordering support, or cost-control processes.
• Knowledge of Jackson Hole, mountain resort service expectations, après-style hospitality, or seasonal hospitality operations.

PHYSICAL

REQUIREMENTS

• Ability to stand and walk for extended periods of time throughout the shift.
• Ability to movefrequentlybetween restaurant outlets, kitchens, bars, storage areas, and outdoor spaces.
• Ability to lift, carry, push, or pull up to25–50lbs.occasionally (cases of beverages, supplies, small equipment).
• Ability to bend, stoop, kneel, reach, and climb as necessary to inspect operations and access storage areas.
• Ability to work in a fast-paced, high-volume hospitality environment with frequent movement.
• Ability to tolerate exposure to heat, cold, humidity, kitchen environments, and outdoor weather conditions as applicable.
• Ability to communicate clearly with team members and guests in person and over communication devices.

ABOUT OUR

BENEFITS

SCHEDULE

Hospitality demands a flexible schedule that may require extended hours as the business requires coverage including seasonality– on any day at any hour, including evenings, weekends, and holidays.

JOB STATUS

Full Time

FLSA

Non-Exempt

EQUAL EMPLOYMENT OPPORTUNITY

Trailborn is an Equal Opportunity Employer. We celebrate diversity and are committed to fostering an inclusive and supportive workplace for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, genetic information, or any other protected status under applicable federal, state, or local laws.

If you require assistance or accommodation due to a disability, please inform us during your application process.

The specific statements shown in each section of this Job Description are not intended to be all inclusive. They represent typical elements and criteria considered necessary to perform the job successfully. The job responsibilities/tasks may be modified and/or expanded over time without prior notice. The Company will try to give as much notice as practical when changes are made.