F&B Supervisor

Weekender Hotels•Killington, VT

3d•$25 - $30

About The Position

The Food & Beverage Supervisor is a hands-on front-of-house leadership role supporting service culture across Killington’s restaurant, bar, in-room dining, and event operations. Reporting to the Area General Manager, the supervisor partners with the Chef de Cuisine, Property Host, and Corporate Event & Sales Manager and serves as the senior FOH leader on assigned shifts. The role combines hands-on service with increasing responsibility for training, service standards, shift execution, guest recovery, labor awareness, and event operations. Killington is reopening and expanding in phases as part of a multi-property hotel group with shared corporate and regional resources. The supervisor will help build the FOH team and culture, establish standards, solve operational issues, and contribute to the guest experience. The role may grow toward broader food and beverage management and increased ownership of event-floor execution as the business matures. Success involves balancing hands-on service leadership with growing operational ownership, while building a polished, warm, accountable, and consistent FOH team. The position also supports reliable restaurant openings and closings, assigned events, responsible staffing, labor deployment, and coordination among FOH, culinary, hotel operations, and events.

Requirements

Strong restaurant or hospitality service experience with demonstrated leadership potential.
Strong understanding of elevated guest service and ability to lead by example.
Confident communication skills, including the ability to provide direction, coach peers, and remain composed during high-volume service.
Organized and dependable, and comfortable working in an opening or evolving operation where processes are still being built.
Ability to work collaboratively with culinary, hotel operations, sales/events, and regional leadership.
Flexible availability, including evenings, weekends, holidays, and event schedules.
Ability to meet the physical requirements associated with restaurant and event operations, with or without reasonable accommodation.

Nice To Haves

Previous experience as a head waiter, shift lead, captain, trainer, or in another informal or formal leadership role.
Event, banquet, or private-dining experience.
Working knowledge of restaurant POS systems, cash handling, and basic inventory processes.

Responsibilities

Lead restaurant and bar service during assigned shifts and serve as the primary FOH leader on the floor.
Conduct pre-shift meetings, communicate daily priorities, and prepare the team for service.
Assign sections, side work, opening and closing duties, and other shift responsibilities.
Coach servers, bartenders, hosts, and support staff in real time to maintain hospitality and service standards.
Coordinate with the Chef de Cuisine and culinary team on pacing, timing, menu updates, guest needs, and service execution.
Handle initial escalation of guest concerns and carry out appropriate service recovery.
Maintain a visible, hands-on presence and step into operational positions when needed.
Help develop, document, and maintain FOH service standards, SOPs, opening and closing procedures, side-work expectations, and training materials.
Support onboarding and training for new FOH team members; provide ongoing coaching and feedback, escalating performance or conduct concerns to property leadership when appropriate.
Help foster a polished, warm, accountable service culture consistent with the Weekender guest experience.
Support FOH scheduling and labor deployment based on forecasted business levels.
Maintain cashout, closing, POS, and shift reconciliation procedures.
Assist with beverage, operating supply, and FOH inventory counts and controls.
Monitor cleanliness, organization, presentation, and readiness of restaurant, bar, and guest-facing F&B areas.
Support in-room dining order flow, service standards, and delivery coordination.
Participate in FOH hiring interviews and provide input on staffing needs as business volume grows.
Support responsible cost control and labor awareness while maintaining hospitality standards.
Lead on-property FOH execution for meetings, weddings, private events, and other group functions.
Partner with the Corporate Event & Sales Manager, Area General Manager, and Chef de Cuisine to execute event plans and BEOs on site.
Lead assigned banquet servers, bartenders, and event support staff.
Coordinate event service timing, room readiness, guest-facing details, and communication with culinary and hotel operations.
Assist with event setup, service, breakdown, and post-event operational feedback.
Develop toward increased ownership of event-floor execution as experience and business volume grow.
Perform other duties and responsibilities as assigned to support the property and organization’s operational needs.