SUMMARY The Restaurant Support Staff plays an essential role in keeping service moving at The Trap Bar & Grill, one of Grand Targhee Resort's busiest and most energetic dining and après-ski venues. Working across the dining room, kitchen, and bar, this position supports the service team by delivering food, clearing and resetting tables, maintaining stocked service areas, supporting bartenders, and helping keep guest areas clean, organized, and ready for high-volume service. This is a hands-on, fast-paced role for someone who enjoys working as part of a team and can shift priorities quickly as business needs change. From busy meal periods and après-ski crowds to live music and special events, Restaurant Support Staff help create an efficient, welcoming environment for guests and coworkers. As with every position at Grand Targhee Resort, this role serves as a Targhee ambassador by creating positive guest interactions and contributing to a memorable mountain experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES

including the following. Other duties may be assigned. 1. Dining Room & Guest Area Support a. Clear dishes, glassware, trash, and other items from tables and guest areas promptly throughout service. b. Clean, sanitize, and reset tables efficiently following Trap Bar service standards to support quick table turns and maintain a welcoming dining environment. c. Pre-bus tables throughout the guest experience by removing finished plates, empty glassware, and unnecessary items. d. Maintain clean, organized service stations and replenish silverware, glassware, trays, condiments, napkins, and other restaurant supplies. e. Help maintain floors, lounge areas, service stations, and other guest-facing areas throughout the shift. 2. Food Delivery & Kitchen Coordination a. Deliver food from the kitchen expo line to guest tables promptly, safely, and accurately. b. Verify orders and table numbers before leaving the kitchen and help ensure food reaches the correct guests. c. Develop a working knowledge of menu items, plate presentations, ingredients, and common modifications to support accurate food delivery and respond to basic guest questions. d. Communicate clearly with servers and culinary team members to help ensure orders are delivered efficiently and at the appropriate time. e. Assist culinary and front-of-house teams with line cleanliness, waste disposal, recycling, and other support needs during service. 3. Bar Support Operations a. Keep bartenders supplied throughout service by replenishing ice, draft beer, bottled and canned beverages, mixers, garnishes, glassware, and other bar supplies. b. Prepare bar-support items such as citrus, fruit garnishes, rimming salts or sugars, and other supplies according to department standards. c. Collect used glassware, operate bar glasswashing equipment as assigned, polish glassware, and return clean glassware to bartender stations. d. Monitor bar inventory and proactively replenish supplies before shortages affect service. e. Replace and move draft beer kegs using appropriate techniques, assistance, and available keg-handling equipment. f. Maintain clean and organized bar service areas, coolers, storage spaces, and bartender stations. g. Assist with trash, recycling, spills, and general bar-area cleanliness throughout the shift. 4. Alcohol Compliance & Guest Safety a. Follow Grand Targhee Resort alcohol policies and applicable alcohol-service requirements. b. Support bartenders in maintaining appropriate access to designated bar service and dispensing areas. c. Remain alert to guest behavior and promptly communicate concerns regarding possible intoxication, disruptive behavior, or unsafe situations to a bartender, supervisor, manager, or Security as appropriate. d. Follow direction from bartenders and management regarding alcohol-service and guest-safety situations. 5. Service Standards & Team Support a. Follow Trap Bar service procedures and departmental Standard Operating Procedures reviewed during training and orientation. b. Work collaboratively with servers, bartenders, hosts, culinary staff, supervisors, and other team members to keep service organized and responsive. c. Maintain clean, stocked, organized, and guest-ready work areas throughout the shift. d. Move comfortably between dining room, kitchen, and bar support responsibilities based on the needs of the operation. e. Anticipate where assistance is needed and step in proactively, particularly during high-volume dining periods, après-ski service, live music, and special events. f. Navigate crowded guest and service areas safely while maintaining an appropriate sense of urgency. g. Consistently support restaurant service, hospitality, cleanliness, guest-experience, and operational standards.

RESPONSIBILITIES TO SAFETY

1. Protect the safety of yourself, coworkers, and Grand Targhee Resort guests. 2. Report potentially harmful equipment or unsafe conditions to your immediate supervisor without delay. 3. Report safety-related accidents and incidents to your immediate supervisor promptly. 4. Follow all company and department safety policies and procedures outlined in the Resort's Occupational Safety & Health Compliance Manual and applicable department procedures or manuals. 5. Operate equipment safely and in a manner that does not create a risk of injury to yourself or others. 6. Drive in accordance with applicable law and Grand Targhee Resort policies when driving is required for the position. 7. Follow applicable HACCP plans and departmental SOPs reviewed during onboarding and throughout the season.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

WORK SCHEDULE

Grand Targhee Resort operates seven days a week, including weekends and holidays. Work schedules and hours may vary based on business levels, and there is no guarantee of hours. Flexible scheduling may be required. Due to high operational demand during the winter season, personal time-off and shift-off requests for the winter operating period must be submitted and approved prior to the start of the ski season. EDUCATION and/or

EXPERIENCE

High school diploma or equivalent preferred. Previous experience in a restaurant, hospitality, or guest service environment preferred, but not required. Experience with bussing, food running, barbacking, or other high-volume food and beverage service is a plus. Prior experience working in high-volume or event-driven food and beverage environments is a plus.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to work efficiently and stay organized in a fast-paced, high-volume restaurant and bar environment. Strong teamwork skills and willingness to support servers, bartenders, culinary staff, and other team members. Ability to prioritize multiple tasks and adjust quickly as service needs change. Strong sense of urgency, stamina, and situational awareness during peak dining, après-ski, and live music periods. Clear, professional communication with guests and coworkers. Strong attention to detail when delivering food, resetting tables, restocking bar and service areas, and maintaining cleanliness. Ability to anticipate team needs and take initiative without constant direction. Ability to remain calm, focused, and guest-oriented in crowded or high-pressure service periods. Ability to safely navigate busy dining, kitchen, and bar areas while carrying food, beverages, supplies, and equipment. Basic knowledge of food safety, sanitation, and responsible alcohol-service practices, or willingness to learn applicable procedures during training.

MATHEMATICAL SKILLS

Ability to perform basic arithmetic, including addition, subtraction, multiplication, and division, using whole numbers, fractions, and decimals. Ability to accurately count and track restaurant and bar inventory, supplies, glassware, and other service items, and to quickly interpret table numbers and order counts during service.

LANGUAGE SKILLS

Ability to read and understand basic instructions, order tickets, menu information, food modification notes, and restaurant procedures. Ability to communicate clearly and professionally with guests, servers, bartenders, kitchen staff, and other team members, and to ask questions or clarify information when needed in a fast-paced service environment.

REASONING ABILITY

Ability to follow written and verbal instructions, prioritize tasks in a fast-paced restaurant and bar environment, and adjust quickly as service needs change. Ability to anticipate the needs of servers, bartenders, kitchen staff, and guests; use good judgment; and resolve routine service issues efficiently during high-volume periods.

PHYSICAL DEMANDS

The physical demands and work environment described here are representative of those that must be met and may be encountered by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk for extended periods, communicate with guests and coworkers, and frequently use hands and arms to handle, carry, and reach for restaurant supplies and service items. The employee must regularly lift and/or move up to 30 pounds and frequently lift and/or move up to 50 pounds, including items such as bus tubs, food trays, beverage containers, cases, and ice buckets.

WORK ENVIRONMENT

While performing the duties of this job, the employee works primarily indoors in a busy, fast-paced restaurant, kitchen, and bar environment. The position involves frequent movement between service areas and exposure to typical restaurant conditions, including heat, spills, wet or slippery surfaces, crowded spaces, and moderate to high noise levels. Noise and guest volume may be especially high during peak après-ski periods and live music events. The employee may occasionally be exposed to outside winter weather conditions. Grand Targhee Resort is an equal opportunity employer. In accordance with anti-discrimination law, GTR prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, nati onal origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.