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ABOUT TRIBUTARY

Tributary is an adventurous private residential community and development tucked into the western slopes of the Teton Mountains, just over the hill from Jackson Hole, Wyoming. It is one of the fastest-growing private communities in the Rocky Mountains, featuring a world-class golf course, best-in-class access to blue-ribbon trout fishing, endless powder skiing, epic mountain biking, and the best of the greater Yellowstone and Grand Teton wilderness playgrounds. Together as a cohesive and creative team, we offer exceptional hospitality and exclusive amenities to our members and their guests. Every experience at Tributary is designed to feel thoughtful, elevated, and personal, and our Food and Beverage Team plays a central role in delivering on that promise. We believe true luxury is simply the feeling that someone's got your back like a dependable, reassuring friend who wants to ensure you have a great time. At Tributary, we are about hearts, minds, and adventure-ready. Join this epic pursuit.

JOB OVERVIEW

Tributary seeks an experienced Assistant Food and Beverage Manager to support our team in creating exceptional dining experiences for our members and their guests. With two newly renovated restaurants and an eager and talented staff, this role will be an integral part of Tributary’s rapid growth and program innovation that results in maintaining a thriving team and delivering memorable experiences. This position supports the daily execution of programming and events, helps maintain consistency across all outlets, and reinforces Tributary's food and beverage standards as approachable and memorable while coaching and developing the team on the floor.

Essential Functions

1. Oversee and lead the dining floor each shift; help set the tone for hospitality, timing, and service flow across all F&B outlets, including à la carte dining, pool grill, and auxiliary amenities.
2. Lead and participate in daily pre-shift meetings to review reservations, member preferences, 86s, specials, service notes, and section assignments.
3. Monitor and uphold service standards at all times, including steps of service, menu presentation, table settings, signage, uniforms, and overall visual details.
4. Monitor with formatting, updating, and printing menus for seasonal changes and weekly specials; verify accuracy of ingredients, descriptions, and grammar before distribution.
5. Verify the completion of opening and closing checklists, weekly cleaning and maintenance tasks, and the overall readiness of all service areas.
6. Identify gaps or opportunities to improve standards and efficiency; communicate findings to the F&B Manager and assist with implementing updated processes and systems.
7. Lead all resets, deep cleans, and daily duties to be completed thoroughly and to standard.
8. Monitor the execution of events and banquets by helping confirm BEO accuracy, supporting staffing coordination, and overseeing timelines, room sets, and breakdowns.
9. Monitor beverage program management, including lists, tastings, training, inventories, and pars.
10. Monitor POS accuracy; assist in confirming pricing, modifiers, transfers, waste log, and reporting.
11. Enforce food safety, sanitation, and alcohol service standards; help maintain a safe environment for all guests and staff.
12. Partner with Golf, Wellness, Recreation, and Sales departments to support daily needs and events as directed by the F&B Manager or Director of Food & Beverage.

Marginal Functions

1. Support other departments during peak times or special projects as assigned.
2. Participate in property-wide initiatives and training when required.
3. Fill in for other supervisory roles as needed.
4. Treat all members in a manner that ensures their complete satisfaction.
5. Strive to exceed members' expectations at every interaction.
6. Assist managers with staff performance on the floor.
7. Utilize MS Office (Word, Excel, Outlook) and available tools to streamline reporting, communication, and operational efficiency.

Competencies

The following competencies outline core expectations for this role. Examples are provided to guide performance but are not exhaustive.

1. Function Understands and fulfills the core responsibilities of the role; demonstrates strong organizational skills, consistent follow-through, and the ability to support multiple outlets and events efficiently under the direction of the F&B Manager and director.
2. Attention to Detail Ensures accuracy in menus, reports, checklists, and visual standards. Maintains high expectations for cleanliness and presentation, and helps develop the same critical eye for detail across the team.
3. Passion for Service Provides warm, genuine hospitality; anticipates member preferences; practices professional guest recovery; contributes to creating memorable dining and event experiences.
4. Professionalism Maintains composure under pressure; demonstrates reliability, punctuality, and a polished presence; represents the club with discretion and hospitality at all times.
5. Work Integrity and Ethical Behavior Acts with honesty and fairness; handles payroll, sales reports, comps/voids, and transfers accurately; adheres to food safety, sanitation, and alcohol-service policies; accepts accountability and follows through on corrective actions.
6. Flexibility and Adaptability Adjusts smoothly to seasonal changes, evolving member needs, and unexpected challenges; shifts priorities quickly without sacrificing service quality or standards; maintains a positive outlook during periods of change.
7. Communication Communicates clearly, respectfully, and effectively in person and in writing; provides feedback privately and constructively; documents handoffs, BEOs, and action items; collaborates across departments.
8. Teamwork Works collaboratively across departments; mentors and coaches staff while holding them accountable; ensures group tasks such as resets, deep cleans, and weekend duties are completed; fosters a supportive, inclusive, and positive team culture.

Educational Requirements

Required Education and Experience

Minimum of 1 year of experience in a food and beverage supervisory or management role, or a minimum of 5 years of food & beverage experience.

Preferred Education and Experience

• Previous experience in a luxury hotel, resort, or private club setting.
• Fine dining background with a working knowledge of wine and spirits.
• Demonstrated success in a fast-paced, guest-focused environment.
• Strong organizational and time management skills with the ability to handle multiple priorities.
• Proficiency in MS Office (Word, Excel, Outlook) and the ability to adapt to new technologies.

Additional Eligibility Qualifications

Must be fluent in English speaking, reading, and writing.