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Assistant Rn Ski Resort Jobs in California (NOW HIRING)

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Assistant Rn Ski Resort information

What is the difference between Assistant Rn Ski Resort vs Ski Resort Front Desk Agent?

AspectAssistant Rn Ski ResortSki Resort Front Desk Agent
Primary RoleAssists with medical emergencies, patient care, and health services for guests and staffHandles guest check-ins, reservations, and customer service at the resort front desk
Required CredentialsRN license, CPR certification, first aid trainingCustomer service experience, basic computer skills, possibly resort-specific training
Work EnvironmentMedical facilities, resort clinics, health stationsFront desk, lobby, guest service areas
Employer & Industry UsageHealthcare providers within resort settingsHospitality industry, ski resorts, hotels

The main difference is that an Assistant Rn Ski Resort provides medical and health services, requiring nursing credentials, while a Ski Resort Front Desk Agent focuses on guest services and reservations. Both roles are essential in a ski resort setting but serve distinct functions based on their professional focus.

What are the most commonly searched types of Rn Ski Resort jobs in California? The most popular types of Rn Ski Resort jobs in California are:
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Assistant Rn Ski Resort jobs near you
Infographic showing various Assistant Rn Ski Resort job openings in California as of July 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution.
Food & Beverage Manager - Ski Resort

Food & Beverage Manager - Ski Resort

Bear Valley Mountain Resort LLC

Arnold, CA • On-site

$30 - $36/hr

Full-time

Posted 4 days ago

Job description

Job Summary


The Mountain Food & Beverage Manager is responsible for overseeing all food and beverage operations at Bear Valley Mountain Resort. This includes managing the resort's high-volume cafeteria, café/coffee bar ,weekend pizza bar and Taco Cat while ensuring exceptional food quality, guest service, safety, and operational efficiency. The manager is expected to provide hands-on leadership by assisting with service during peak periods, coaching staff, and maintaining smooth daily operations.Seasonal Position: October through April.Job Duties and Responsibilities

This job description is intended as a summary of the primary responsibilities of and the qualifications for the position. The job description is not intended to be inclusive of all duties an individual in the position might be asked to perform or of all the qualifications that may be required now or in the future. We will not ask you to perform a task that is inherently unsafe or that you are not adequately trained to perform. When we do ask for your assistance with any job, we expect an enthusiastic and cooperative response.

  • Manage and supervise a team of up to 25 employees, including line cooks, prep cooks, baristas, dishwashers and cashiers.
  • Oversee daily operations of all food and beverage outlets, ensuring efficient service, guest satisfaction, and adherence to company standards.
  • Coordinate and manage daily opening, operating, and closing procedures for all assigned venues.
  • Forecast inventory needs and place orders for food, beverages and operational supplies while maintaining budget controls.
  • Monitor inventory levels, conduct regular inventory counts, and implement controls to minimize waste, loss, and shrinkage.
  • Maintain consistent food quality, presentation, and service standards during both peak and non-peak operating periods.
  • Develop menus, specials, and rotating offerings, including soups and seasonal food items, while considering cost and profitability goals.
  • Prepare employee schedules based on forecasted business levels, labor budgets, and operational needs.
  • Recruit, train, coach, evaluate, and retain department staff to support operational excellence and employee development.
  • Foster a positive work environment that emphasizes teamwork, accountability, safety, and opportunities for advancement.
  • Ensure compliance with all company policies, county health regulations, and applicable laws.
  • Maintain cleanliness, sanitation, and safety standards in all food and beverage facilities.
  • Implement and enforce food safety procedures in accordance with HACCP principles and health department requirements.
  • Monitor labor costs, food costs, and operating expenses to achieve departmental financial objectives.
  • Respond to guest concerns and service issues promptly and professionally to ensure a positive guest experience.
  • Collaborate effectively with other departments and members of the management team to support resort-wide operations and events.
  • Assist with special events, catering functions, and high-volume service periods as needed.
  • Analyze sales trends and operational performance to identify opportunities for increased revenue and efficiency.
  • Ensure cash handling, point-of-sale, and reconciliation procedures are followed accurately.
  • Perform other duties as assigned.
Skills and Competencies
  • Previous food and beverage management experience required; high-volume or resort experience preferred.
  • Strong leadership, communication, customer service, and team development skills.
  • Experience with scheduling, inventory management, purchasing, food cost, and labor cost control.
  • Thorough knowledge of food safety, sanitation, HACCP, and health department regulations.
  • Ability to manage budgets, analyze financial performance, and meet operational goals.
  • Proficiency with POS systems, inventory software, and Microsoft Office applications.
  • Strong problem-solving, decision-making, and conflict-resolution skills.
  • Ability to multitask, prioritize, and perform effectively in a fast-paced, seasonal environment.
  • Commitment to providing exceptional guest experiences while maintaining high standards of safety, quality, and operational excellence.
Work Schedules

Weather, snow conditions and the number of guests play a large role in the work scheduling of Bear Valley employees.

When conditions are normal, you may be expected to work 40 up to 48 hours per week, including weekends and holidays. During busy periods – especially the holiday periods in December and the months of January and February – you may be expected to work six (6) days a week.

You must arrange for transportation to work so that you arrive at your designated workstation at the scheduled time. Keep in mind that you will often be required to drive on hilly, snowpacked, and icy roads.

Working Conditions

At any time during the ski season, Bear Valley employees are often required to perform their tasks in high winds, heavy snowfalls, low visibility, rain, and extremely cold or warm temperatures.


Uniforms

A professional appearance at Bear Valley is required. Please wear your name tag and uniform at all times during your scheduled shift. We will provide most of the uniform for you to do your job. This uniform is for work hours ONLY, no exceptions.

You will be required to provide some items as part of your job.

The quality, color, and style of the items must be approved by your manager prior to being worn to work. All hats worn must have the Bear Valley logo while on shift.



The skiing/riding employee represents a model for safe skiing for both the guest and fellow employees. You are required to be aware of all safe skiing procedures, trail closures, and out-of-bounds policies of the mountain.