Main Lodge Location Manager

Reports to: Director of F&B 
Employment type: Full-time seasonal, salaried exempt.                                               Schedule: Includes weekends, holidays, evenings, and peak mountain days

Good food. Great crew. A mountain worth showing up for.

There’s something special about a mountain lunch rush: rosy cheeks, hungry skiers, stories from the morning, and a crew keeping it all moving. We’re looking for a Food & Beverage Location Manager who can bring the energy, lead the team, and make the experience worth coming back for.

At Red Lodge Mountain, you’ll manage your assigned food and beverage location, from the kitchen to the dining room. You’ll coach employees, make operational decisions, keep an eye on costs, and help create the kind of hospitality that turns a quick stop into a favorite part of someone’s day.

If you enjoy leading people, solving problems, and seeing a busy service come together, we’d like to meet you.

What you’ll take the lead on

• Build a crew that works well together. Interview, hire, train, schedule, coach, and hold employees accountable. Give clear direction, recognize good work, and address concerns early.

• Run your location. Oversee front-of-house and back-of-house operations, adjusting staffing and service plans as business changes.

• Make hospitality personal. Stay visible, support your team, and handle guest concerns with professionalism and good judgment.

• Know your numbers. Manage labor, food and beverage costs, inventory, purchasing, waste, and cash-handling practices.

• Keep standards high. Maintain a clean, organized operation with consistent food quality, food safety, and responsible alcohol service.

• Bring ideas to the table. Help improve menus, seasonal offerings, service, and special events.

• Stay connected. Work with fellow managers and mountain teams to share resources, communicate changes, and keep operations moving.

You’ll jump in when your team needs support while continuing to direct the operation and make the decisions that keep it running well.

What you bring

• At least three years of food and beverage, restaurant, hospitality, banquet, resort, or related operational experience.

• At least one year of supervisory or team leadership experience, including scheduling, training, and coaching.

• Comfort with inventory, labor planning, budgets, point-of-sale systems, and everyday operational technology.

• A calm head during a rush, clear communication, and dependable follow-through.

• The ability to give constructive feedback, handle difficult conversations, and build a respectful workplace.

• ServSafe and TIPS certifications, or the ability to obtain them.

Additional management experience and familiarity with purchasing, forecasting, and cost-control systems are a plus.

A few things to know

Mountain hospitality is active work. Expect busy kitchens and dining areas, time on your feet, changing weather, and a schedule built around our guests. The role includes regularly moving up to 25 pounds and occasionally up to 50 pounds, with assistance when appropriate. Essential duties may be performed with or without reasonable accommodation.

Bring your leadership. Find your mountain.

Help us build a crew that takes pride in its work—and gives guests another reason to love their day at Red Lodge Mountain.

Perks that make the season sweeter.

Perks are not benefits and may change based on business needs. 

• Complimentary season pass

• 50% off dining at Midway, Main Lodge, and 28 Peaks

• 10% off the Bierstube (per posted time-of-day guidelines)

• Employee retail discounts (some exclusions apply)

• Free summer lift access + 50% off summer dining at Bierstube and 28 Peaks

• Reciprocity perks at other Montana resorts (availability varies)