Food and Beverage Manager at The Blond HR

Driggs, Idaho, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Sep, 26

Salary

0.0

Posted On

27 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Hospitality Management, Staff Training, Service Standards, Event Coordination, Beverage Program Management, POS Systems, Food Safety, Sanitation Standards, Alcohol Service, Guest Recovery, Time Management, MS Office

Industry

Real Estate

Description

About Tributary Tributary is an adventurous residential community and development tucked into the western slopes of the Teton Mountains just over the hill from Jackson Hole, Wyoming. It is one of the fastest-growing in the Rocky Mountains and features a world-class golf course, best-in-class access to blue-ribbon trout fishing, endless powder skiing, epic mountain biking, and the best of the greater Yellowstone and Grand Teton wilderness playgrounds. Together as a cohesive and creative team, we offer exceptional hospitality and exclusive amenities to our members and their guests. Every experience at Tributary is designed to feel thoughtful, elevated, and personal, and our Food and Beverage Team plays a central role in delivering on that promise. We believe that true luxury is simply the feeling that someone’s got your back, like a dependable and reassuring friend that wants to ensure you have a great time. At Tributary, we are about hearts, minds, and adventure-ready. Come join this epic pursuit. SUMMARY/OBJECTIVE The Assistant Food & Beverage Manager supports the daily operations of all F&B outlets under the direction of the Food & Beverage Manager, helping to ensure that service standards are consistently met across all areas. This is a hands-on, floor-based leadership role that requires strong attention to detail, a commitment to accountability, and the ability to lead a team with confidence and energy. The ideal candidate is organized, adaptable, and passionate about hospitality. They model a positive attitude, support staff training and development, and step in to manage operations effectively in the absence of the Food & Beverage Manager. ESSENTIAL FUNCTIONS 1. Oversee and lead the dining floor each shift; help set the tone for hospitality, timing, and service flow across all F&B outlets, including à la carte dining, pool grill, and auxiliary amenities. 2. Lead and participate in daily pre-shift meetings to review reservations, member preferences, 86s, specials, service notes, and section assignments. 3. Monitor and uphold service standards at all times, including steps of service, menu presentation, table settings, signage, uniforms, and overall visual details. 4. Monitor with formatting, updating, and printing menus for seasonal changes and weekly specials; verify accuracy of ingredients, descriptions, and grammar before distribution. 5. Verify the completion of opening and closing checklists, weekly cleaning and maintenance tasks, and the overall readiness of all service areas. 6. Identify gaps or opportunities to improve standards and efficiency; communicate findings to the F&B Manager and assist with implementing updated processes and systems. 7. Lead all resets, deep cleans, and daily duties to be completed thoroughly and to standard. 8. Monitor the execution of events and banquets by helping confirm BEO accuracy, supporting staffing coordination, and overseeing timelines, room sets, and breakdowns. 9. Monitor beverage program management, including lists, tastings, training, inventories, and pars. 10. Monitor POS accuracy; assist in confirming pricing, modifiers, transfers, waste log, and reporting. 11. Enforce food safety, sanitation, and alcohol service standards; help maintain a safe environment for all guests and staff. 12. Partner with Golf, Wellness, Recreation, and Sales departments to support daily needs and events as directed by the F&B Manager or Director of Food & Beverage. MARGINAL FUNCTIONS 13. Support other departments during peak times or special projects as assigned. 14. Participate in property-wide initiatives and training when required. 15. Fill in for other supervisory roles as needed. 16. Treat all members in a manner that ensures their complete satisfaction. 17. Strive to exceed members' expectations at every interaction. 18. Assist managers with staff performance on the floor. 19. Utilize MS Office (Word, Excel, Outlook) and available tools to streamline reporting, communication, and operational efficiency. COMPETENCIES The following competencies outline core expectations for this role. Examples are provided to guide performance but are not exhaustive. 21. Function Understands and fulfills the core responsibilities of the role; demonstrates strong organizational skills, consistent follow-through, and the ability to support multiple outlets and events efficiently under the direction of the F&B Manager and director. 22. Attention to Detail Ensures accuracy in menus, reports, checklists, and visual standards. Maintains high expectations for cleanliness and presentation, and helps develop the same critical eye for detail across the team. 23. Passion for Service Provides warm, genuine hospitality; anticipates member preferences; practices professional guest recovery; contributes to creating memorable dining and event experiences. 24. Professionalism Maintains composure under pressure; demonstrates reliability, punctuality, and a polished presence; represents the club with discretion and hospitality at all times. 25. Work Integrity and Ethical Behavior Acts with honesty and fairness; handles payroll, sales reports, comps/voids, and transfers accurately; adheres to food safety, sanitation, and alcohol-service policies; accepts accountability and follows through on corrective actions. 26. Flexibility and Adaptability Adjusts smoothly to seasonal changes, evolving member needs, and unexpected challenges; shifts priorities quickly without sacrificing service quality or standards; maintains a positive outlook during periods of change. 27. Communication Communicates clearly, respectfully, and effectively in person and in writing; provides feedback privately and constructively; documents handoffs, BEOs, and action items; collaborates across departments. 28. Teamwork Works collaboratively across departments; mentors and coaches staff while holding them accountable; ensures group tasks such as resets, deep cleans, and weekend duties are completed; fosters a supportive, inclusive, and positive team culture. WORK ENVIRONMENT This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but not limited to, cuts, slipping, tripping, falls, and burns. Frequent hand washing is required. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. * Sitting 15% * Standing 100% * Bending 25% * Kneeling — Stooping 20% * Lifting 50% * Reaching 50% * Climbing — Pushing 5% * Pulling 5% * Carrying 50% POSITION TYPE/EXPECTED HOURS OF WORK This is a full-time, exempt position. Flexibility is required, including evenings, weekends, holidays, and extended hours during peak seasons and events. TRAVEL No travel is expected for this position. REQUIRED EDUCATION AND EXPERIENCE Minimum of 1 year of experience in a food and beverage supervisory or management role, or a minimum of 5 years of food & bverage experience. PREFERRED EDUCATION AND EXPERIENCE * Previous experience in a luxury hotel, resort, or private club setting. * Fine dining background with a working knowledge of wine and spirits. * Demonstrated success in a fast-paced, guest-focused environment. * Strong organizational and time management skills with the ability to handle multiple priorities. * Proficiency in MS Office (Word, Excel, Outlook) and the ability to adapt to new technologies. ADDITIONAL ELIGIBILITY QUALIFICATIONS Must be fluent in English speaking, reading, and writing. WORK AUTHORIZATION Must have valid work authorization to work in the United States for I-9 form purposes. AAP/EEO STATEMENT Driggs Management, Inc., or an affiliate of Driggs Management, Inc., provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The employee will be required to follow any other instructions and to perform any other duties requested by their supervisor. Due to the seasonal nature of this business, employees may be asked to perform duties outside of their normal job description.

Responsibilities

Oversee daily food and beverage operations across multiple outlets to ensure high service standards and member satisfaction. Lead staff through pre-shift meetings, monitor visual details, and coordinate events and banquets.