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Form of workMinimum Age Required for this Position18
Job Description
Current Hiring Rate:$22/hour
The Front of House Supervisor is accountable for supervising the day-to-day business operations within the Food & Beverage outlets. This individual is responsible for covering manager shifts as needed when manager has days off. Duties include providing leadership and guidance in the development and supervision of staff to achieve service levels appropriate for the resort and ensure alignment with corporate goals and objectives. It is important that someone who is self-motivated, enthusiastic, organized, and is a good communicator hold this position.
Delivering memorable experiences, enhancing people’s lives, and having fun while doing it. This shared mission of POWDR and Mt. Bachelor creates a fun and inspiring culture that we live every day. Our mountain provides 360 degrees of full-access terrain and endless fun. We like to carry our stoke of the mountain into every corner of our Food & Beverage department. From our 2 base lodges to our mid-mountain lodge sitting at 7,800 feet, we offer just about every style of service. Across these lodges our Food & Beverage department offers a full-service sit-down restaurant, multiple cafeterias, full-service bars, and our well-loved Pinnacles coffee shops.
Major Responsibilities/Essential Daily Functions:
- Ensure each customer receives outstanding service by providing a friendly environment by greeting and acknowledging every guest, answering commonly asked questions, and moving the guest through the service process in a timely manner.
- Complete and/or review all reports which include but are not limited to daily reports, variance reports, monthly inventory, budget and goals and objectives as assigned.
- Assists with special events and functions according to the banquet event order form for that event.
- Understand employee engagement as it relates to Mt. Bachelor staff culture and work with manager to elevate employee engagement levels. Promote positive employee engagement.
- Maintains positive communication with staff and management. Including but not limited to daily huddle with all staff and pre-shifts.
- Assist in the development and implementation of training program for all staff.
- Ensure that the outlet follows all local, state, and federal laws and regulations which includes, but not limited to, local liquor laws, employment laws, OSHA rulings, sanitation standards.
- Assists in daily counting of the outlet bank and change bank, as well as properly inputting change requests.
- Responsible for aiding in inventory, training, and the supervising of all staff within their outlet.
- Maintain a professional relationship with vendors and stay informed of new products and promotions through food shows and vendors.
- Responsible for complying with the annual operating budget.
- Provide leadership to the staff in the areas of cost control and revenue enhancement.
- Attend managerial meetings (Leadership Excellence Series, Manager's, Food and Beverage, and one on one's). Compile reports to present for restaurant as appropriate.
- Assist in the tracking of individual employees training performance and maintain proper documentation.
- Utilize the employee performance appraisal process to develop and improve the employee performance.
- Assists in the development and implements outlet concept, menu, marketing, and advertising plans. Works cooperatively with the manager, chef, and Director of F&B.
- Maintains and is accountable for proper cash handling procedures and general accounting within the outlet.
- Can handle fast paced, potentially high-pressure environment.
- Must be able to multitask, prioritize and organize.
- Maintain a professional and personable appearance.
- Accountable for accurate time keeping. Responsible for clocking in and out with employee pass.
- Completes any reasonable task assigned by supervisor.
- Observe mountain wide policies found in the Employee Handbook.
- Must be comfortable working in customer-oriented environment with guests of unknown origins within a potential COVID exposure scenario.
Please be aware incomplete applications will not be accepted or reviewed. Mt. Bachelor is an Equal Opportunity Employer.
Position TypeFull Time- Year Round
Minimum Job Requirements
Specific Job Skills/Certifications
License/Certifications- OLCC and Oregon Food Handler’s Card.
Technical- POS experience preferred. Basic computer skills required.
Physical Capabilities- Able to stand 6+ hours at a time while using arms and wrists in repetitive motions.
Additional- Must have a positive attitude. Experience with leading teams, guest service, and problem solving required. Flexible with hours and days of work. Able to work any hours of the day, any days of the week.
Education/Related Experience:
- Minimum education required- High School Degree. Prefer an associate degree in hospitality management, business management, or related field. As well as basic computer skills involving Microsoft Word, Excel.
- Minimum time in related position- 2+ years experience or related industry. Some fine dining experience preferred.
Physical Demands
The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Such accommodations require an interactive discussion with the Human Resources Department before such accommodations can be made.
- In addition to the specific conditions below, every position at Mt. Bachelor requires the ability to shovel snow, lift up to 10 pounds, and walk on steep and uneven surfaces.
- While performing the duties of this role, the employee will be required to frequently bend, reach, climb, lift up to 50 pounds, push, pull, and stand for prolonged periods of time.
