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Seasonal Restaurant Jobs (NOW HIRING)

HHM Hotels

Seasonal Restaurant Server

Boston, MA

$8/hr

Seasonal Restaurant Server Serve food and beverage to guests in a courteous and friendly manner in accordance with established brand/hotel guest service and sustainability standards. Your Growth Path ...

Shelburne Farms

Seasonal Restaurant Server

Shelburne, VT · On-site

$7.25/hr

Restaurant Server Supervisor: Farm Food and Beverage Services Manager Employee Status: Seasonal, Full-Time & Part-time hours Exemption: Hourly, Non-Exempt Location: On-site (99 Inn Road, Shelburne ...

Suncadia

Seasonal - Restaurant Server

Cle Elum, WA · On-site

$17.13/hr

... restaurant. Salary: $17.13/hour This is a Seasonal position with targeted start and end dates: * Season Start: May 2026 * Season End: October 31, 2026 Hours will fluctuate as business levels rise and ...

Suncadia

Seasonal - Restaurant Server

Cle Elum, WA

$17.13/hr

... restaurant. Salary: $17.13/hour This is a Seasonal position with targeted start and end dates: * Season Start: May 2026 * Season End: October 31, 2026 Hours will fluctuate as business levels rise and ...

Lodging Dynamics

Seasonal Restaurant Host

San Diego, CA · On-site

Restaurant Manager / Food & Beverage Manager Employment Type: Seasonal Position (July-October), requires open availability including weekends and holidays Position Summary: The Seasonal Host/Hostess ...

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How much do seasonal restaurant jobs pay per hour?

As of Jul 29, 2026, the average hourly pay for seasonal restaurant in the United States is $19.80, according to ZipRecruiter salary data. Most workers in this role earn between $13.46 and $24.52 per hour, depending on experience, location, and employer.

What is a Seasonal Restaurant job?

A Seasonal Restaurant job is a temporary position in a restaurant that operates during a specific time of year, such as summer, winter, or holiday seasons. These roles are common in tourist destinations, resorts, and holiday hotspots where business peaks during certain months. Positions can include servers, cooks, hosts, and dishwashers, among others. Seasonal jobs offer valuable experience and are great for students or those looking for short-term employment.

What is the typical work environment like in a seasonal restaurant position?

Seasonal restaurant roles often involve working in energetic, high-traffic environments, especially during peak dining hours and holidays. Staff members collaborate closely with both front- and back-of-house teams to manage a high volume of orders and ensure customer satisfaction. You can expect a dynamic work atmosphere where flexibility and teamwork are essential, as schedules may include evenings, weekends, and some overtime during the busy season. This setting offers a great opportunity to develop valuable hospitality skills and gain experience working under pressure.

What are the key skills and qualifications needed to thrive in the Seasonal Restaurant position, and why are they important?

To thrive in a Seasonal Restaurant role, candidates typically need excellent customer service skills, a basic understanding of food safety, and the ability to multitask in a fast-paced environment. Knowledge of point-of-sale (POS) systems, familiarity with health regulations, and, in some positions, a food handler's permit are commonly required. Strong communication, teamwork, and adaptability are valuable soft skills that help employees excel during peak busy periods. These skills are critical for delivering a positive dining experience and maintaining efficient operations during the restaurant's limited seasonal window.

More about Seasonal Restaurant jobs
What cities are hiring for Seasonal Restaurant jobs? Cities with the most Seasonal Restaurant job openings:
What are the most commonly searched types of Restaurant jobs? The most popular types of Restaurant jobs are:
What states have the most Seasonal Restaurant jobs? States with the most job openings for Seasonal Restaurant jobs include:
What job categories do people searching Seasonal Restaurant jobs look for? The top searched job categories for Seasonal Restaurant jobs are:
Seasonal Restaurant jobs near you
Infographic showing various Seasonal Restaurant job openings in the United States as of July 2026, with employment types broken down into 73% Full Time, and 27% Part Time. Highlights an 100% Physical job distribution, with an average salary of $41,185 per year, or $19.8 per hour.

SEASONAL RESTAURANT MANAGER

Tahoe Mountain Club

Truckee, CA • On-site

$72K - $75K/yr

Other

Re-posted 2 days ago

Job description

Job Summary: The Seasonal Restaurant Manager oversees all functions and activities related to the operation processes of multiple Restaurant outlets and banquets while collaborating with other managers in planning, directing, and coordinating restaurant operations. The restaurant manager is responsible for designing, maintaining, and controlling processes that support day-to-day operations. Winter Operations: are at Alpine Club Dining and Schaffer's Camp - Northstar and Pool Deck Social Club at Tahoe Mountain Club Pavilion.
DUTIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:
Essential Duties and Responsibilities:
  • Prepares facilities for seasonal openings/closures.
  • Manages the day-to-day operations of the restaurant, including staff scheduling, inventory management, and daily financial reporting.
  • Conduct Pre shift Meeting before the beginning of service.
  • Monitor staff timecards to ensure compliance with the company Time Keeping Policy.

  • Serve and bartend as needed. Therefore, all managers need to attend staff training to be able to lead by example and support as needed when staffing business needs require it.
  • Effectively delegate tasks in a respectful manner.
  • Conduct quality control assessments throughout each shift to ensure side work is completed and restaurants are maintained at high level.
  • Assists with hiring, training, and development of restaurant staff to ensure a high level of service and professionalism.
  • Implements and enforces company quality standards and procedures to ensure consistency and excellence in food and beverage service.
  • Assist with the development and implementation of strategies to attract and retain customers, including marketing initiatives and special events.
  • Collaborates with the culinary team to create and update menus, ensuring a diverse selection of high-quality dishes.
  • Monitors and maintains the restaurant's financial performance, including revenue, controlling labor costs, expenses, inventory management, and profitability.
  • Handles guest and member complaints and resolves issues to ensure guest and member satisfaction.
  • Supports all co-workers and fellow managers (Back and Front of the house) and treats them with dignity and respect. Supports the team to attain company and department goals.
  • Monitors safety conditions and employee conformance with safety procedures; updates emergency plans and procedures and assures that effective training for these programs is conducted in all F&B venues.
  • Coordinates with F&B Director to arrange, and schedules appointments for equipment preventative and corrective maintenance and repair.
  • Builds on and sustains relationships with suppliers and vendors to ensure the availability of high-quality ingredients and products.
  • Stays updated on industry trends and best practices, implementing innovative ideas and innovations to enhance the restaurant's offerings.
  • Adheres to and holds staff accountable for all club policies.
  • Collaborates with Supervisor and lead servers and bartenders to ensure adequate coverage during service.
  • Submits daily reports to F&B Director.
  • Assists in planning and implementing procedures for special events and banquet functions.
  • Responsible for the proper set up of Point-of-Sale systems.
  • Works with Events team and golf teams to coordinate, arrange, and execute logistical needs for banquets, luncheons, meetings, weddings, dances, and other social events. Organizes set up and break down of logistical needs.
  • Other job duties as assigned.

FOH / BOH Oversight & Culinary Partnership:
  • Supports culinary leadership in delivering a consistent, high-quality food program by reinforcing standards for execution, presentation, portion control, and service efficiency.
  • Oversees front-of-house and back-of-house operations in conjunction with the Executive Chef and Sous Chef to ensure seamless service execution and alignment between kitchen and service teams.
  • Partners with the Executive Chef and Sous Chef to uphold standards for plating consistency, portion control, presentation, and overall food quality during all service periods.
  • Conducts regular quality checks on plated food to ensure adherence to established recipes, specifications, and presentation standards prior to service delivery.

Food Quality & Consistency
  • Supports culinary leadership in maintaining consistent food quality by monitoring execution during service and addressing variances in real time.
  • Ensures portion control standards are followed to support food cost management and product consistency.
  • Verifies that menu items are executed as designed and communicated accurately to service staff.
Menu Development & Execution Support
  • Assists the Executive Chef and Sous Chef with menu rollouts by supporting tastings, gathering feedback, and ensuring front-of-house readiness prior to launch.
  • Collaborates with culinary leadership to ensure menus are operationally executable based on staffing levels, service flow, and volume demands.
  • Supports menu engineering efforts by providing feedback on guest preferences, ordering trends, and operational impact.
  • Executes tasting with Executive Chef
Recipe, Specification & Standards Enforcement
  • Helps ensure standardized recipes, plating guides, and portion specifications are followed consistently across all services and outlets.
  • Identifies and communicates inconsistencies or execution challenges to the culinary team and leadership.
  • Supports documentation and communication of menu and recipe updates to service leadership.
BOH Communication & Service Flow
  • Acts as a communication bridge between FOH and BOH during service to support timing, accuracy, and guest experience.
  • Helps manage service pacing by aligning kitchen output with floor readiness during peak periods.
  • Reinforces respectful, solution-oriented communication between teams.
Food Safety, Cleanliness & Quality Assurance
  • Supports culinary leadership in enforcing food safety, sanitation, and cleanliness standards in BOH areas.
  • Participates in internal walkthroughs and inspections to ensure BOH operational standards are consistently met.
  • Escalates product quality, storage, or handling concerns to culinary leadership promptly.
Cost Awareness & Waste Reduction
  • Supports food cost controls by reinforcing portion adherence and identifying recurring waste or overproduction trends.
  • Communicates service-related waste issues to culinary leadership to support ongoing improvement.
  • Assists in evaluating menu items that impact execution time, waste, or guest satisfaction.
  • Tracks Waste daily

Hospitality Standards & Training Execution:
  • Accountable for the consistent execution of Tahoe Mountain Club hospitality standards through structured training, active leadership, and ongoing performance management.
  • Leads, executes, and upholds a consistent hospitality training program across all food and beverage outlets in alignment with Tahoe Mountain Club hospitality standards and service philosophy.
  • Ensures all team members fully understand and consistently deliver the TMC hospitality guidelines through ongoing coaching, training, and reinforcement.
  • Conducts hospitality-focused trainings, refreshers, and pre-shift discussions to reinforce service expectations, member engagement standards, and service behaviors.
  • Holds team members accountable to hospitality standards through active floor presence, observation, feedback, and corrective action when necessary.
  • Partners with leadership to support onboarding and continuous hospitality education for seasonal and returning staff.
  • Models exemplary hospitality behavior and reinforces a culture of warmth, professionalism, and service excellence at all times.
  • Evaluates service execution during service periods to identify training gaps and implement improvement initiatives that elevate the member and guest experience.

Because of the fluctuating demands of the Club's operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above.
Reports to: Food and Beverage Director and VP of Operations
Supervises: All Food & Beverage Service Staff
Education/Experience: Bachelor's degree in hospitality management or related field preferred. Previous management or supervisory experience in a private club, high-end hotel, or resort setting is required.
Language/Communication: Ability to read and speak English is required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Must be able to work as part of a team and maintain open communication with managers and fellow coworkers. Maintain effective communication between all staff members in regard to course operations and human resource issues Ability to respond to common inquiries or complaints from guests or members of the community. Must display professional demeanor and communicate in professional language at all times.
Certificates/Licenses/Safety Training: California Food Handlers Card required, and Responsible Beverage Service Certification required.
KNOWLEDGE AND SKILL QUALIFICATIONS:
  • Genuine passion for anticipating and fulfilling the needs of others in a fast-paced, dynamic environment.
  • Professional demeanor with a polished appearance and strong leadership presence.
  • Excellent verbal and written communication skills.
  • Strong interpersonal skills with a focus on delivering outstanding guest service.
  • Bilingual (English/Spanish) preferred.
  • Proficient with Microsoft Office Suite and related software.
  • Exceptional organizational skills with an eye for detail and efficiency.
  • Ability to build strong relationships across all levels of the organization.
  • Must be available to work nights, weekends, and holidays as needed, with a flexible schedule.
  • Must be ethical, solution-oriented, and detail-driven.

Physical Requirements of the Job:(see attached)
The physical demands and characteristics of the work environment described on the attached form are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation will be made to enable individuals with disabilities to perform the essential functions.

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