🍽️🍹 Restaurant Supervisor

About the role

At Breckenridge Grand Vacations, we create Grand Vacations by Sharing Smiles with every Owner, Guest, and coworker. As our Restaurant Supervisor at Bar Down on Peak 7, you will be the on-the-ground leader who turns service standards into memorable dining experiences. You will be the orchestrator of the floor—overseeing all front-of-house operations, mentoring servers, bartenders, and hosts, and ensuring seamless communication between the dining room and kitchen to keep service flowing flawlessly during peak periods.

Responsibilities

• Supervise all Front-of-House (FOH) staff, including servers, bartenders, server assistants, hosts, and cashiers, ensuring consistent adherence to service standards and brand expectations.
• Follow Results Leadership operating procedures for recruitment, training, scheduling, reviewing, coaching, and day-to-day staff performance management.
• Provide guidance, mentorship, and support to team members, fostering a positive, productive, and accountable work environment.
• Delegate daily tasks effectively, monitoring workflow to ensure quality, productivity, and adherence to standards.
• Maintain accurate performance records, including attendance and productivity, to support accountability and HR compliance.
• Support the resolution of employee issues and concerns, collaborating with managers to ensure timely and fair outcomes.
• Assist in training new and existing FOH staff on menu knowledge, POS systems, service standards, and guest interaction protocols.
• Implement and maintain training programs focused on customer service, sales techniques, and consistency.
• Encourage team members to bring forward solutions to challenges and assist them in developing problem-solving skills, stepping in with guidance when needed.
• Monitor guest satisfaction throughout service and resolve concerns promptly to ensure an exceptional dining experience.
• Serve as the primary point of contact for staff questions, guest concerns, and operational issues during service.
• Communicate and reinforce company policies, procedures, and standards with all employees to maintain consistency and compliance.
• Manage cash handling, tip distribution, and daily reconciliation in accordance with company financial controls.
• Oversee opening, closing, and mid-shift procedures to ensure smooth transitions and operational readiness.
• Partner with managers and Back-of-House (BOH) leadership to ensure seamless communication, timing, and coordination between the dining room and kitchen.
• Complete shift reports and communicate operational updates, staffing observations, and service trends to management.

Requirements

• High school diploma or equivalent.
• Minimum of 2 years of experience in restaurant, bar, or hospitality operations.
• Valid ServSafe certification (or ability to obtain prior to start).
• Proficiency with point-of-sale (POS) systems and payment processing platforms.
• Working knowledge of Microsoft 365/Office applications, including Outlook, Word, and Excel.
• Fluent in English (ability to speak, read, write, and interpret).
• Strong verbal and written communication skills.
• Conflict resolution and de-escalation skills to handle guest or staff concerns.
• Time management and multitasking abilities to oversee high-volume service.
• Guest-focused mindset with a passion for hospitality.
• Calm, composed, and professional demeanor under pressure.
• Team-oriented with a positive, approachable, and accountable attitude.
• Flexible schedule, including availability for mornings, evenings, weekends, and holidays.
• Ability to regularly stand and walk for extended periods.
• Ability to frequently bend, reach, stoop, kneel, twist, push, and pull.
• Ability to occasionally lift and carry items weighing up to 25 pounds.

Preferred Qualifications

• Coursework, certificate, or formal training in hospitality, restaurant management, or a related field.
• Prior formal supervisory, shift lead, or team leadership experience (including coaching and directing Front-of-House staff).
• Bilingual (English/Spanish) communication skills.
• Demonstrated ability to quickly learn and adapt to new restaurant technologies, Experience onboarding and training new FOH staff on menu knowledge, POS systems, service standards, and guest interaction protocols.
• Software platforms, and digital tools.
• Working knowledge of responsible alcohol service regulations (TIPS or equivalent standards).