Boyne Resorts

Base Area Manager

Job Locations US-WA-Snoqualmie Pass
Posted Date 3 months ago(10/27/2021 2:37 PM)
Requisition ID
# of Openings
Summit at Snoqualmie
Position Type
Seasonal Full-Time
Food and Beverage


The East Base Area Manager is responsible for coordinating, supervising and directing all aspects of the food and beverage outlets and base area janitorial operations.  This is a high profile role responsible for maintaining profitable F&B outlets, maintaining clean lodges, bathrooms, and plaza areas.  Additionally responsible for achieving financial and guest service objectives as directed. Takes initiative to get any and all jobs completed accurately and proficiently and is someone who doesn’t understand the term “not my job.”


The following statements are intended as general illustrations of the work in this classification and are not all-inclusive of the specific position.

  • Manages all food and beverage operations by planning, implementing, administering, monitoring and evaluating all services to ensure guest needs and company objectives are met; oversees daily operations and resolves a wide variety of problems; responsible for ordering and maintaining appropriate inventory levels of food and beverage service supplies.
  • Manages the cleanliness team to ensure lodges, bathrooms, and plaza areas are clean, as well as ensuring snow has been removed from access areas and overhanging roofs.
  • Hires, trains, motivates, directs and evaluates food and beverage and cleanliness staff in order to ensure that employees receive adequate information, guidance and resources to accomplish established objectives.
  • Oversees the service of alcoholic beverages, including maintaining liquor licenses and monitoring compliance with all legal requirements and restrictions in the sale and service of alcohol.
  • Contributes to profitability and efficiency of operations by developing and implementing budgets for all food and beverage operations, accurately projects revenues and control costs, and assuring that all staff perform tasks efficiently and accurately.
  • Assures health and safety of employees and guests by monitoring compliance with health codes and coordinating all contact with health inspectors; develops, implements and monitors compliance with health and safety procedures; monitors the cleanliness of all equipment and all dining and work areas.
  • Other duties as assigned


  • Success With The Guest -Create a positive impression for our guests. Genuinely welcomes the guest: smiles, makes eye contact, engages the guest in conversation and thanks them for their patronage.
  • Work Performance and Job Knowledge -Accuracy, attention to detail, volume of work produced and speed in which it is completed. Such knowledge may be gained from education, experience, training and the ability to adapt to new situations.
  • Teamwork -Upbeat and dependable. Demonstrates the ability to cooperate, communicate and work as a team player with co-workers, supervisors, and outside contacts.
  • Professionalism –Acts professionally and is respectful of others. Adherence to all uniform standards.
  • Attendance/Punctuality – Communicates absences and schedule changes in a timely manner.  Promptness in reporting to work and adherence to break and lunch schedules.
  • Safety – Demonstrates safety consciousness with guests, resort and co-workers.  Attends safety meetings and adheres to safety codes and procedures.


  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Good computer skills – Microsoft Word and Excel


High school diploma or equivalent. Previous restaurant and bar management experience highly preferred.  Inventory and food cost management knowledge must be demonstrated.  Qualified candidates for this position will have working bar and restaurant knowledge and experience with high volume food service.  Candidates must have their Class 13 liquor server permit and a valid health card.


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