Restaurant Supervisor

Description:

Restaurant Supervisor

Location: Bar Down at the Grand Lodge on Peak 7

Position Type: Full-Time Non-Exempt

Compensation: $25.50 - $30.00 (DOE)

Schedule: Evenings and Weekends

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 flooroverseeing 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.

This role is perfect for a hospitality professional who is equal parts people coach, operational problem-solver, and guest service champion. You will take ownership of shift reports, staff training, cash handling, and regulatory compliance, always acting with composure and professionalism to maintain a positive, accountable work environment. You will partner with management to drive continuous improvement, resolve guest concerns with empathy, and empower your team to perform at their best.

If you thrive in a high-volume, fast-paced environment, maintain grace under pressure, and find deep satisfaction in coaching a team to deliver exceptional hospitality, we'd love to meet you.

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.
• Monitor staff performance by giving regular feedback, coaching, and documenting progress; escalate performance concerns to managers as appropriate.
• Support the resolution of employee issues and concerns, collaborating with managers to ensure timely and fair outcomes.
• Maintain accurate performance records, including attendance and productivity, to support accountability and HR compliance.
• 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.
• Maintain a visible, engaged presence on the floor during peak business periods to support staff and guests in real time.
• Serve as the primary point of contact for staff questions, guest concerns, and operational issues during service.
• Monitor guest satisfaction throughout service and resolve concerns promptly to ensure an exceptional dining experience.
• Supervise floor operations during service hours to drive efficient coordination, table turnover, and guest flow.
• 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.
• Oversee opening, closing, and mid-shift procedures to ensure smooth transitions and operational readiness.
• 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 cash handling practices and ensure accurate financial record-keeping.
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations (including TIPS or equivalent standards).
• Greet everyone with enthusiasm through warm welcomes, professional interactions, and genuine care.
• Treat everyone with respect through good manners, thoughtful communication, and professionalism.
• Make every interaction positive by listening with empathy, seeking solutions, and creating uplifting experiences.
• Take personal responsibility for creating Grand Vacations by being the "End of the Line," taking initiative, and exceeding expectations.
• Anticipate the needs of others by using empathy, attention, and resources to personalize and enhance every experience.
• Support sustainability, philanthropy, and community initiatives
• Perform other duties as assigned.

• 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).

Compensation & Benefits

• Health, vision, and dental insurance plans
• Company-paid life insurance coverage
• Voluntary Life and Accidental Death/Dismemberment Insurance
• HSA and FSA-Dependent Care Accounts
• Retirement plan
• Generous paid time off (PTO) and sick leave to support work-life balance
• Volunteer Time Off - Paid opportunities to give back to Summit County
• Retirement plan
• Generous paid time off (PTO) and sick leave to support work-life balance
• Volunteer Time Off - Paid opportunities to give back to Summit County
• Bereavement leave
• Biannual bonuses
• Tuition Reimbursement Program
• Employee Wellness programs to support physical and mental health
• Lifestyle perks: Ski/Rec center pass loan programs, lodging and gear discounts, sporting/concert event tickets, pet insurance partner discounts and access to Summit Medallions: Occasional-use transferable passes for access to 6 premier resorts (A-Basin to Vail) via owners program

About Our Company:

Breckenridge Grand Vacations is a locally owned resort developer with a 40-year history in Summit County. We've been recognized as a Top Workplace for our employee-focused culture and commitment to responsible growth and giving back to the place we call home.

Applications will be accepted until July 13, 2026.

We value diversity and welcome applicants from all backgrounds. Equal Opportunity Employer.

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