SUMMARY As a Server at The Trap Bar & Grill, you help bring Grand Targhee Resort's iconic après-ski and high-mountain dining experience to life. You will provide prompt, friendly, and attentive food and beverage service while creating the energetic, welcoming atmosphere guests expect from The Trap. Success in this role requires strong hospitality instincts, efficient service, and the ability to stay composed during busy meal periods, live music, and peak resort operations. A key part of every employee's role is serving as a Targhee ambassador by engaging guests at every opportunity and helping create an exceptional resort experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES

including the following. Other duties may be assigned. 1. Guest Experience & Hospitality a. Welcome guests warmly, engage in friendly conversation, anticipate needs, and create a memorable dining experience. b. Maintain thorough knowledge of the food menu, daily specials, local craft beers, spirits, and wine so you can make thoughtful recommendations. c. Respond confidently to questions about ingredients and dietary needs. d. Address routine guest concerns with composure, care, and a service-focused mindset. 2. High-Volume Table Service a. Efficiently manage a section of approximately 5-7 tables during peak meal periods, live music events, and busy resort operations. b. Accurately take guest orders and enter them promptly into the POS system. c. Coordinate timely and accurate food and beverage delivery. d. Maintain tables throughout service through busing, pre-bussing, water refills, beverage service, and ongoing table upkeep. e. Process cash, credit card, and room-charge transactions accurately and efficiently. 3. Restaurant Operations a. Complete opening, side-work, and closing responsibilities efficiently. b. Help keep service areas stocked, clean, organized, and ready for the next shift. c. Communicate effectively with bartenders, kitchen employees, fellow servers, and restaurant leadership to support smooth service. d. Follow all applicable Standard Operating Procedures reviewed during onboarding and throughout the season.

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 vary based on business levels, and hours are not guaranteed. Employees must be able to work a flexible schedule during peak resort periods. 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 GED preferred.
• Minimum of one year of previous high-volume serving or hospitality experience required.
• Two to three years of experience in a resort, high-volume bar, ski-area, or comparable hospitality environment preferred.

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.

• TIPs certification or equivalent state alcohol-service certification required within 30 days of hire.
• Genuine enthusiasm for hospitality and creating excellent guest experiences.
• Ability to manage multiple tables and priorities efficiently in a fast-paced environment.
• Ability to remain calm, organized, and professional during periods of high guest volume.
• Strong interpersonal and communication skills when working with guests, kitchen staff, coworkers, and management.
• Ability to learn and confidently discuss food, beer, wine, spirits, daily specials, and dietary considerations.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide using whole numbers, fractions, and decimals. Ability to calculate discounts, process guest checks and cash transactions accurately, and balance end-of-shift receipts.

LANGUAGE SKILLS

Ability to read and understand instructions, menu information, correspondence, and restaurant procedures. Ability to communicate clearly and professionally with guests and coworkers in one-on-one and small-group settings. Strong verbal communication skills are essential.

REASONING ABILITY

Ability to follow detailed written and verbal instructions, manage several priorities at once, and resolve routine service issues involving a limited number of variables. Must be able to respond to guest concerns with sound judgment, composure, and care.

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 position, the employee is regularly required to stand and walk for extended periods; use hands to handle objects; reach with hands and arms; and communicate with guests and coworkers. The employee is frequently required to balance, stoop, kneel, or crouch. The employee must regularly lift and/or move food trays, beverage tubs, or equipment weighing up to 30 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities include close vision, distance vision, color vision, and the ability to adjust focus.

WORK ENVIRONMENT

This position works in a fast-paced, high-volume restaurant and bar environment. Noise levels may be moderate to high, particularly during live music, peak meal periods, and après-ski service. Employees may occasionally be exposed to cold, snow, or other outdoor weather conditions when moving between Resort facilities. 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, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.