F&B Assistant Manager- Jackson Hole Golf & Tennis Club

Create Your Experience of a Lifetime!

Come work and play in the mountains! Whether it's your first time seeing the mountains, or you already call them home, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.

Join the Grand Teton Lodge Company for a season or stay for a career at one/many of our 40+ resorts.

 

Other Employee Benefits

• Paid SICK time
• Paid PTO after 500 hrs.
• 401(k) Retirement Plan
• Employee Assistance Program
• Excellent training and professional development
• Referral Program

To Learn More, please review the Benefits Eligibility Summary

Job Summary:

The F&B Assistant Manager is responsible for supporting the food and beverage vision of JHGTC: exceptional guest service, delivering quality food to our guests. This responsibility includes complete management of the North Grille excluding the kitchen staff, in cooperation with the F&B Director. Day-to-day management includes but is not limited to; front of house personnel management, verbal communication with members and guests, club event management, end of day accounting, and POS system updates. You are expected be knowledgeable of the company’s management systems, policies and initiatives for Hospitality, Environmental, Health and Safety, and to adhere to the company’s mission, vision, and value statements.

 

Job Specifications:

• Starting Wage: $52,000.00 - $57,000.00
• Employment Type: Summer Seasonal 2026  
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age  
• Housing Availability: Yes

 

Job Responsibilities:

• Support F&B Management Initiatives. Cooperatively manage all activities and staff of North Grille dining room to ensure smooth lunch and/or dinner service. Participate in training and education of staff to promote enhanced guest experiences. Assist with scheduling, supervising, coaching, and providing disciplinary action to all areas of staff responsibility.
• Comprehensive Knowledge of all Aspects of the F&B Department: chef’s core principles regarding food, menu item ingredients and preparations, cocktail ingredients and preparations, beverage service, hours of operations for all outlets, club event details, location and levels of items needed for service.
• Maintain an open mind and willingness to learn.
• Be Hands On. Support service staff and bartender: take reservations, greet and seat guests, answer phone calls, run food, bus tables, begin orders, water dining room, make drinks, assist with POS issues, assist bartender in making drinks.
• Display and Enforce Proper Service Etiquette to Service Team. Maintain a sense of urgency, no table stacking, no back handing, keeping water full, prompt greeting and order taking, efficient movement through dining room, food and beverage knowledge, positive and friendly demeanor, anticipation of guests’ needs, compliance to guests’ needs, positive conflict resolution.
• Ordering and Inventory. Routinely check on levels of service items for FOH and bar, assist in monthly inventory, maintain clean and organized working areas for inventory items.
• Provide Thorough Feedback to F&B Director and Executive Chef. Relay both positive and negative guest comments, issues during service, and improvement ideas. Maintain knowledge of flow of service and pace of diners to provide better service. Alert F&B Director of injuries to co-workers or guests that arise. Report any incidents of harassment of any kind.
• Conduct Daily Shift Meetings. Keep staff engaged and educated, inform staff and kitchen of reservations and special requests, recap of issues or service points from prior meetings.
• Respect and Professionalism. Treat all coworkers and JHGTC staff from every department with respect, and maintain positive working relationships. Have clear positive interdepartmental communications with other JHGTC team members.
• Maintain Cleanliness and Organization of all Areas of Restaurant Areas and Work Spaces. Assist banquet manager in putting away banquet items left in kitchen, assist in putting away orders (dry goods, liquor, wine, beer, etc.)

 

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