Assistant Servsafe Manager Jobs in Arizona (NOW HIRING)

The F&B Director is designed for a seasoned hospitality professional who can guide and support our team of F&B Managers, not by taking over their responsibilities, but by serving as a trusted resource and mentor. The F&B Director will focus on improving operational structure, streamlining processes to increase efficiency, managing COGS effectively, and reducing waste. This individual will invest in the growth and leadership development of our managers, ensuring they have the skills and confidence to run successful outlets long-term. Reporting to the General Manager, this role oversees performance across Arizona Snowbowl’s full food and beverage portfolio — restaurants, bars, quick-service outlets, hotel, and banquet/catering operations — without displacing the on-site managers who run day-to-day service. Success in this role shows up as measurably lower COGS and labor variance, operational playbooks that outlast any single manager, and a growing bench of F&B leaders ready for greater responsibility.

Essential Duties and Responsibilities:

    Partner with F&B Managers to identify operational gaps and implement sustainable process improvements that drive efficiency and profitability.

    Refine, Develop and document operational playbooks for F&B outlets to ensure consistency in service standards, safety, and compliance across all venues.

    Implement KPIs and reporting tools to track departmental performance (labor costs, guest satisfaction, waste metrics) and coach managers on interpreting and acting on data.

    Oversee strategies for cost control and inventory management to optimize COGS while maintaining exceptional quality and guest satisfaction.

    Mentor and coach F&B Managers through leadership challenges, empowering them to make sound decisions and lead high-performing teams.

    Provide on-the-ground leadership support during high-volume periods or unexpected operational challenges to ensure smooth service and team stability.

    Contribute to long-term strategic planning for the F&B department, including future venue concepts, menu development, capital improvement recommendations, and building a strong bench of future leaders through succession planning

    Serve as the liaison between F&B and departments such as Finance, Mountain Operations, and Events, driving cross-departmental communication and a cohesive, guest-first operational approach.

    Own the F&B department’s annual operating budget and monthly P&L review, forecasting revenue and labor/COGS variance and course-correcting with managers in real time.

    Negotiate and manage vendor and distributor contracts, purchasing standards, and receiving procedures to protect margin without compromising quality.

    Ensure compliance with food safety (ServSafe), health department, and responsible alcohol service regulations across all outlets, including audit readiness and staff certification tracking.

    Partner with Human Resources on F&B hiring and seasonal staffing plans to keep outlets fully staffed through peak and shoulder seasons.

    Design and roll out training programs covering service standards, upselling, POS operation, and safety, then measure adoption through manager coaching.

    Evaluate and help implement F&B technology — POS, inventory, and scheduling systems — and standardize their use across outlets.

    Own escalated guest feedback and service recovery for F&B, and monitor guest satisfaction data to identify recurring issues before they become trends.

    Partner with culinary leadership on menu engineering, pricing strategy, and seasonal menu rollouts that balance guest experience with margin targets.

    Provides indirect leadership and mentorship to all F&B Managers and Assistant Managers across resort outlets; does not directly supervise front-line staff day-to-day.

    Participates in hiring, performance management, and disciplinary decisions for F&B Managers in partnership with Human Resources and the General Manager.

    Leads regular manager meetings and one-on-one coaching sessions to align outlet leadership around shared standards and priorities.

     Sets achievable short-, intermediate-, and long-term goals with management team members, and follows up to monitor progress.

Job Qualifications:

Required:

    5+ years of progressive leadership experience in food and beverage operations, with multi-unit or director-level oversight preferred.

    Proven track record of improving operational efficiency and successfully managing budgets and COGS.

    Demonstrated ability to develop leaders, build strong teams, and resolve operational challenges effectively.

    Strong interpersonal skills with the ability to guide and influence without creating barriers to manager autonomy.

    Comfortable working in a fast-paced, high-volume environment with seasonal fluctuations.

    Bachelor’s degree in Hospitality Management, Business, Culinary Arts, or a related field, or an equivalent combination of education and experience.

    Current food safety certification (ServSafe Manager or equivalent) and responsible alcohol service certification (TIPS or state-required equivalent), or ability to obtain within 30 days of hire.

    Working knowledge of POS, inventory, and scheduling systems, along with proficiency in Microsoft Excel for budgeting and reporting.

    Demonstrated financial acumen, including budgeting, forecasting, and P&L management at the department or multi-unit level.

   Ability to be an on-the-go problem solver.

Preferred:

    Experience in a mountain resort, ski area, or large-scale hospitality operation.

    Background in banquet or event operations.

    Experience opening, repositioning, or turning around underperforming F&B outlets.

    Familiarity with seasonal/resort staffing models.

    Agility to momentarily step into any FOH or BOH F&B role to coach, train, or help execute.

    Bilingual (English/Spanish) communication skills.

    Strategic & Financial Thinking — translates budget targets and KPIs into concrete actions managers can execute.

    Coaching & Development — builds manager capability rather than working around it; comfortable letting others own decisions.

    Operational Rigor — creates and enforces playbooks, checklists, and standards that hold up without the Director present.

    Communication & Influence — moves initiatives forward across Finance, Mountain Operations, Events, and HR without formal authority over those teams.

    Composure Under Pressure — stays effective during weather closures, staffing shortages, and peak-period service disruptions.

    Maintains a "BRING IT ON" and "WE'VE GOT IT" attitude.

    Mountain resort setting with variable weather conditions.

    Requires flexibility to work weekends, holidays, and peak operational periods.

    Active, hands-on role with regular movement between multiple outlets.

    Role also involves administrative duties that may require long hours of sitting and using computer screens

    Must be able to stand, walk, and move between outlets for extended periods, including on uneven or snow-covered terrain.

    Occasionally lifts or moves up to 30–50 lbs (product cases, event equipment).

    Exposure to a range of temperatures, from commercial kitchen heat to outdoor winter conditions.

    F&B labor cost % and COGS % versus budget, by outlet and department-wide.

    F&B revenue per guest versus prior year, tracked by outlet and resort-wide.

    Guest satisfaction / NPS scores for F&B touchpoints, trended over time.

    Manager retention and internal promotion rate within the F&B department.

    Completion and adoption rate of operational playbooks and training programs across outlets.

    Waste reduction and inventory shrinkage metrics.

This job description is not intended to be an exhaustive list of duties, responsibilities, or qualifications associated with the job. This job description may be changed to include new responsibilities and tasks, or to change existing ones, as management deems necessary.