F&B Supervisor

Position Summary:

The Restaurant Supervisor provides front-line leadership on the floor, overseeing servers, hosts, bussers, and bartenders during assigned shifts to ensure service standards, guest satisfaction, and smooth dining room operations.

This role supports the Restaurant Manager in daily execution, staff training, and real-time problem solving, and is often the most senior person on the floor during a given shift. 

This role also includes the expectation to assist in event planning and execution (weddings/parties etc) if based at HPL

Qualifications

Essential Duties and Responsibilities:

• Supervise front-of-house staff (servers, hosts, bussers, bartenders) during assigned shifts, assigning stations and day-of operational duties, and ensuring adequate coverage.
• Open or close the restaurant per checklist, verify cash drawers, POS setup, and dining room readiness.
• Monitor service pace and quality on the floor, stepping in to assist tables, resolve guest concerns, and maintain flow during rushes.
• Train new front-of-house staff on service standards, menu knowledge, POS use, and safety/sanitation procedures.
• Conduct pre-shift meetings to communicate specials, 86'd items, resort operational adjustments, and daily priorities.
• Monitor compliance with responsible alcohol service and food safety regulations during service.
• Handle escalated guest complaints in real time, empowered to comp items or otherwise resolve issues within defined limits.
• Complete shift reports, including sales recaps, incident notes, and staffing observations, for the Restaurant Manager.
• Support scheduling input and time-and-attendance tracking for front-of-house staff.
• Assist with inventory counts and par levels for bar and front-of-house supplies.
• If the role is based at Hart Prairie Lodge: support the planning and execution of banquets/events; this includes weddings, reunions, etc.

Supervisory Responsibilities:

• Directly supervises front-of-house hourly staff (servers, hosts, bussers, bartenders) during assigned shifts.
• Provide restaurant leads and front-line team members with continual feedback, both positive and constructive.
• Familiarizes ones’ self with back-of-house for a global understanding of the F&B operation.
• Provides input into hiring, onboarding, and performance feedback for front-of-house staff, in partnership with the Restaurant Manager.
• May direct the Restaurant Lead(s) during a shift.

Job Qualifications:

Required:

• 2+ years of restaurant/front-of-house experience, including at least 1 year in a lead or supervisory capacity.
• Working knowledge of POS systems and cash handling procedures.
• Current food handler's card and, where applicable, responsible alcohol service certification, or ability to obtain within 30 days of hire.
• Strong communication skills and ability to stay composed during high-volume, fast-paced service.
• Ability to stand/walk for extended periods and work a flexible schedule including nights, weekends, and holidays.

Preferred:

• Experience in a mountain resort, ski area, or seasonal hospitality environment is preferred but not required.
• Bilingual (English/Spanish) communication skills.
• Familiarity with banquet or private event service.

Core Competencies:

• Guest-First Service — reads the floor and steps in before small issues become guest complaints.
• Team Leadership — coaches staff in the moment without disrupting service flow.
• Composure Under Pressure — stays calm and clear-headed during rushes and short-staffed shifts.
• High-Paced Multi-Tasker — hands on work ethic is a must.
• Attention to Detail — catches service, cleanliness, and compliance gaps before a manager has to.

Work Environment:

• Fast-paced restaurant environment with variable noise levels and frequent guest interaction.
• Requires standing/walking for full shift length (up to 8+ hours), including on hard or slick kitchen and dining floors.
• Occasionally lifts or carries up to 30 lbs (trays, supply cases).
• Requires flexibility to work evenings, weekends, holidays, and peak resort periods.
• Mountain resort setting; may involve movement between indoor and outdoor seating/service areas in variable weather.

Success Metrics:

• Guest satisfaction scores for dine-in service.
• Table turn times and service speed during peak periods.
• Staff punctuality/attendance and shift coverage reliability.
• Incident-free compliance record (food safety, alcohol service).