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Resort Manager Jobs in Renton, WA (NOW HIRING)

Crystal Mountain

Resort Executive Sous Chef

Buckley, WA

$73K - $93K/yr

Resort Culinary Teams Location: Crystal Mountain, Washington Wage Range: $78,000 - $80,000 DOE ... Their entails managing the Lead Line Cooks and monitoring food preparation, quality and ...

Crystal Mountain

Resort Executive Sous Chef

Enumclaw, WA

$71K - $91K/yr

Resort Culinary Teams Location: Crystal Mountain, Washington Wage Range: $78,000 - $80,000 DOE ... Their entails managing the Lead Line Cooks and monitoring food preparation, quality and ...

Crystal Mountain

Resort Executive Sous Chef

Renton, WA

$73K - $93K/yr

Resort Culinary Teams Location: Crystal Mountain, Washington Wage Range: $78,000 - $80,000 DOE ... Their entails managing the Lead Line Cooks and monitoring food preparation, quality and ...

Crystal

Resort Executive Sous Chef

Enumclaw, WA

$71K - $91K/yr

Resort Culinary Teams Location: Crystal Mountain, Washington Wage Range: $78,000 - $80,000 DOE ... Their entails managing the Lead Line Cooks and monitoring food preparation, quality and ...

Crystal Mountain

Resort Executive Sous Chef

Sumner, WA

$70K - $89K/yr

Resort Culinary Teams Location: Crystal Mountain, Washington Wage Range: $78,000 - $80,000 DOE ... Their entails managing the Lead Line Cooks and monitoring food preparation, quality and ...

Crystal Mountain

Resort Executive Sous Chef

Auburn, WA

$71K - $90K/yr

Resort Culinary Teams Location: Crystal Mountain, Washington Wage Range: $78,000 - $80,000 DOE ... Their entails managing the Lead Line Cooks and monitoring food preparation, quality and ...

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Showing results 21-40

All JobsResort JobsResort Manager JobsResort Manager Jobs in Renton, WA

Resort Manager information

See Renton, WA salary details

$31.5K

$91.7K

$262.6K

How much do resort manager jobs pay per year?

As of Aug 12, 2026, the average yearly pay for resort manager in Renton, WA is $91,729.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,000.00 and $100,700.00 per year, depending on experience, location, and employer.

What does a resort manager do?

As a resort manager, you manage all the business aspects of a lodging or resort location. Your responsibilities include hiring and training staff, ordering supplies, marketing, and advertising, maintaining the budget, maintaining customer service, along with accommodating the needs of guests. You must oversee all the departments within the resort, such as housekeeping, food and beverage, maintenance, attractions, and guest services. Daily tasks vary by the location and size of the resort, but they may require employee onboarding, arranging contractors to work on repairs, paying bills, or delivering a report to ownership.

What are the key skills and qualifications needed to thrive as a resort manager?

To thrive as a Resort Manager, you need expertise in hospitality management, operations oversight, and customer service, usually backed by a degree in hospitality or business administration. Familiarity with property management systems (PMS), reservation software, and budgeting tools is commonly required. Excellent leadership, problem-solving skills, and the ability to communicate effectively with diverse teams and guests set top performers apart. These skills and qualities ensure smooth operations, high guest satisfaction, and strong financial performance for the resort.

What does a resort manager do?

A Resort Manager is responsible for overseeing the daily operations of a resort, ensuring that guests have a positive and memorable experience. Their duties include managing staff, coordinating activities and services, handling guest complaints, and maintaining high standards of hospitality. They also oversee budgeting, marketing, and compliance with health and safety regulations. Resort Managers work closely with various departments such as housekeeping, food and beverage, and front desk to ensure smooth operations. Their goal is to maximize guest satisfaction while maintaining profitability.

What is the difference between Resort Manager vs Hotel Manager?

AspectResort ManagerHotel Manager
CredentialsHospitality management degree, certifications in resort operationsHospitality management degree, certifications in hotel operations
Work EnvironmentResort grounds, outdoor amenities, leisure facilitiesIndoor hotel premises, guest rooms, conference areas
Employer & IndustryResort properties, vacation destinationsHotels, urban or resort-based accommodations
Common Search/ComparisonYesYes

Resort Managers focus on overseeing all aspects of a resort, including outdoor amenities and leisure activities, while Hotel Managers primarily manage indoor hotel operations and guest services. Both roles require hospitality credentials and involve guest satisfaction, but their work environments and specific responsibilities differ based on the property type.

What are some of the most common challenges resort managers face in balancing guest satisfaction with operational efficiency?

Resort Managers often navigate the delicate balance between creating memorable guest experiences and maintaining smooth, cost-effective operations. This can involve managing high guest expectations during peak seasons, coordinating with multiple departments such as housekeeping, food and beverage, and maintenance, and swiftly resolving unexpected issues like overbookings or service disruptions. Effective communication, adaptability, and strong leadership skills are essential to ensure both staff and guests are satisfied while keeping operations running efficiently. Staying proactive and fostering teamwork are key strategies for overcoming these challenges.

How much money does a resort manager make?

A resort manager's average annual salary in the United States typically ranges from $50,000 to $100,000, depending on the size and location of the resort, as well as experience and certifications. Higher salaries are common at luxury resorts or in regions with a high cost of living, and management skills in hospitality are essential for earning potential.
More about Resort Manager jobs
What are the most commonly searched types of Resort jobs in Renton, WA? The most popular types of Resort jobs in Renton, WA are:
What are popular job titles related to Resort Manager jobs in Renton, WA? For Resort Manager jobs in Renton, WA, the most frequently searched job titles are:
What job categories do people searching Resort Manager jobs in Renton, WA look for? The top searched job categories for Resort Manager jobs in Renton, WA are:
What cities near Renton, WA are hiring for Resort Manager jobs? Cities near Renton, WA with the most Resort Manager job openings:
Resort Manager jobs near you
Infographic showing various Resort Manager job openings in Renton, WA as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 84% Physical, 3% Hybrid, and 13% Remote job distribution, with an average salary of $91,729 per year, or $44.1 per hour.

Resort Executive Sous Chef

Crystal Mountain

Buckley, WA

$73K - $93K/yr

Full-time

Medical, Retirement, PTO

Re-posted 19 days ago

Crystal Mountain (Michigan) rating

4.9

Company rating: 4.9 out of 10

Based on 14 frontline employees who took The Breakroom Quiz

26th of 28 rated golf clubs

Job description

Year Round
WORK AND PLAY IN THE MOUNTAINS
Join our team of big mountain adventurers at the largest ski resort in Washington! Here at Crystal, it’s more than our work. It’s our passion for the guest experience, the outdoors, and the community that bring us together at the end of the tree-lined road. We come from near and far to be up on the mountain because it’s an experience you just don’t get anywhere else. Events are always on the calendar and friends are always down to play. Work in the beautiful National Forest, neighboring Mt. Rainier, as a premier Ikon Pass destination with a whole lot of stoke to share.
JUST LIKE THE TREES, WE ARE GROWING! Apply today to grow your mountain roots with us- whether you are looking to escape the city, expand your skills, or progress in the ski industry, we have a variety of roles for hard-working and enthusiastic team-players. Find your line, join our team!
BIG PEAKS, BIGGER PERKS
Employee perks:
  • Free Alterra season pass (unlimited, direct to lift at all Alterra resorts)
  • + Free Alterra season pass for spouse and dependents 25 & under
  • 50% off window ticket price at IKON partner resorts
  • Free access to Alterra Mountain destinations during time off
  • Free ski-referral letters for employees to use at other mountain resorts during time off
  • Free friends & family day-ski vouchers (Periodic allotment)
  • Discounts on Ski & Snowboard Lessons
  • Discounts on Ski & Snowboard Rentals
  • Discounts on Gear Tune-Ups
  • Discounts on Food & Beverage
  • Discounts at Crystal Mountain Retail shops
  • Free Crystal branded swag
  • Pro deals on gear with 100s of brands
  • Discount Marketplace
  • Deals on accessories, auto, electronics, entertainment, fitness, food, home, pet supplies, travel, and more
  • Employee-only Night Skiing events
  • Employee Housing Available for eligible positions
  • Accrued paid time off for eligible positions
  • Group health insurance for eligible positions
  • 401K benefit and generous match with immediate vesting for all staff members over 18
  • Opportunities for growth, advancement, and year-round employment

Position Title: Resort Executive Sous Chef
Business Unit: Food & Beverage
Position Reports to: F&B Director, Resort Executive Chef
Positions Reporting to this Role: Resort Culinary Teams
Location: Crystal Mountain, Washington
Wage Range: $78,000 - $80,000 DOE, Bonus eligible
JOB SUMMARY
The executive sous chef oversees all the kitchens and is responsible for all the activities that happen daily by directing Lead Line Cooks on kitchen standards and policies.
Their job description entails managing the Lead Line Cooks and monitoring food preparation, quality and presentation throughout the opening hours of the restaurants and food venues.
Their role also involves controlling food quality, food production, sanitation standards and labor costs.
The Executive Sous Chef is required to report to the Executive Chef on the activities of the kitchens, since the Executive Chef may not always be available in the kitchen to directly monitor activities.
They have the duty of coordinating proper opening and closing of all kitchens by spot checking Lead Line Cooks' venues daily.
Efficient running of kitchen operations is the main responsibility of the Executive Sous Chef with quality, consistency, cost control and sanitation being paramount.
Top quality must be maintained in foods prepared and the sous chef must ensure this. They must take charge and control how foods are served to guests.
They are equally required to provide training and retraining for kitchen staff members requiring such.
It is the duty of the Sous Chef to ensure other kitchen staff members adhere strictly to the recipe and food-preparation standards laid out by the Executive Chef.
The Executive Sous Chef is required to assist along with other food and beverage mangers various tasks, like transfer and waste documents, regulation training, equipment repair tickets, and inventory.
ESSENTIAL DUTIES
  • Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.
  • Assist the Lead Line Cooks in the training of all culinary and stewarding personnel.
  • Review, evaluate, and coach all Lead Line Cooks.
  • Assist Executive Chef with controlling the day-to-day operation of all kitchens, ensuring a high-quality product and minimal waste.
  • Assist with the preparation and creation of all menus, including banquets and daily specials.
  • Assist with the organization of food festivals and special culinary events.
  • Proper preparation and presentation of all food items in all restaurants.
  • Maintain the cleanliness and good working order of all kitchens, refrigerators and storage areas.
  • Maintain strict quality control on all food items served.
  • Keep an adequate food inventory in all kitchens to ensure an efficient operation.
  • Ensure high level productivity and efficiency of the kitchen staff, help with controlling the labor cost as set in the budget.
  • Keep the food cost in line with the budget.
  • Guide and train Lead Line Cooks and help on the line as needed.
  • Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law.
  • Evaluate incoming products to assure that quality, price and related goods are consistently met.
  • Daily monitoring of all food storage areas for proper food rotated.
  • Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provide training and professional development opportunities for all kitchen staff.
  • Assist Lead Line Cooks with establishing food pars to control waste and over ordering.
  • Always support safe work habits and a safe working environment.
  • Attend all meetings as directed by the Executive Chef
  • Perform other duties as directed.

KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS
  • Minimum 5 years of on-the-job culinary experience, of which at least 2 years are in the capacity of a Sous Chef.
  • Creative problem-solver who brings passion, enthusiasm and fresh ideas.
  • Proven track record of being organized, dependable and self-motivated.
  • Team builder and ability to successfully manage and develop a team.
  • Able to work independently and have the capacity to manage the team.
  • Must be skilled in the use of kitchen equipment.
  • Ability to interact positively with supervisor, management, coworkers, staff, and the public to promote a team effort and maintain a positive and professional approach.
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
  • Working knowledge of various computer software programs.
  • Remodel and new build experience a plus

PHYSICAL DEMANDS AND WORKING CONDITIONS
  • This position is required to work evenings, weekends and holidays while in operation.
  • Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis.
  • Manual dexterity to operate a computer and other common office equipment on a constant basis.
  • Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis.
  • Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.
  • Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions.
An Equal Opportunity Employer

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