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BR
Boyne Resorts
Food and Beverage - Assistant General Manager
Career Insights for Busser / Banquet Worker / Cafeteria Attendant
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Based on Montana data
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What they do
A Busser, Banquet Worker, or Cafeteria Attendant assists with food service at a restaurant, large banquet hall or cafeteria. Removes used dishes, sets tables with clean dishes and linens, replenishes foods served at food stations or buffet tables, and provides water, coffee or other beverages for patrons.
$33,131 / year median in Montana
+8% projected growth
Job Description
Overview The Food and Beverage Assistant General Manager (AGM) is a key leader at Big Sky Resort, responsible for supporting daily operations, coaching the service team, and ensuring an exceptional guest experience through collaboration and consistency. This role requires expert product knowledge, excellent communication, and the ability to lead by example on the floor. The AGM partners with the General Manager and leadership team to drive service excellence, staff development, and operational efficiency. This is a full-time, salaried position, typically scheduled five days per week. Flexibility is required to accommodate the dynamic needs of the restaurant. Responsibilities Daily Operations & Leadership Lead FOH service operations in the absence of the GM Maintain high service standards and cultivate a professional, welcoming environment Guide daily pre-service meetings and communicate critical updates to staff Maintain strong relationships with FOH/BOH leadership to ensure a seamless service Team Development & Oversight Support hiring, onboarding, and training of FOH team members Coach staff through formal and informal feedback mechanisms Track team member performance in Paylocity and ensure accurate timekeeping and payroll updates Identify opportunities for cross-training and staff development Administrative & Strategic Duties Create and manage FOH schedules in accordance with labor goals and service needs Maintain and audit SOPs, service inventory, and training materials Oversee the end-to-end service inventory process, including purchasing and par maintenance Ensure service areas meet health department compliance standards Collaborate with the GM and ownership to support operational goals Additional Responsibilities Handle guest feedback and service recovery with professionalism and poise Assist with service when needed, including filling in on the floor Report maintenance issues and ensure a safe, clean environment Stay current on industry trends and fine dining best practices Other duties as assigned by leadership