Food & Beverage Supervisor

Under Canvas•West Yellowstone, MT

34d

About The Position

The F&B Supervisor plays a key leadership role in supporting the Operations Manager by overseeing both kitchen and front-of-house (FOH) operations. The F&B Supervisor leads by example, actively participating in culinary preparation and expediting, while providing guidance and hands on support to/as the FOH team. This role is responsible for oversight of all food & beverage operations which includes dinner service, bar service, pop-up experiences, special event catering, and other various guest stay enhancements. This is a seasonal, non-exempt position.

Requirements

2 years of progressive restaurant leadership and high comfort level supporting culinary needs.
Strong knowledge of food safety protocols and kitchen best practices.
Exceptional leadership, communication, and organizational skills.
Ability to balance multiple priorities in a fast-paced environment.
Commitment to creating a positive and inclusive workplace.
This position requires the individual to wear and work in personal protective equipment, when applicable.
This position requires that the individual is able to lift a minimum of 45lbs independently.
Physical demands associated with this position include extensive walking, standing, bending, twisting, lifting, and maneuvering in an outdoor environment on uneven surfaces.
Ability to work in extreme weather conditions including but not limited to heat, cold, rain, snow, humidity, and wind.
This position is contingent upon the satisfactory completion of a background check and/or motor vehicle records check, if requested by Under Canvas.

Nice To Haves

Experience in café-style or fast casual, grab-and-go, and high-end pop-up dining operations is preferred.

Responsibilities

Supervise day-to-day activities of both kitchen and FOH staff, assign responsibilities and setting deadlines to ensure timely completion of tasks.
Lead and support team members’ individual growth and career advancement, contributing to the internal leadership pipeline.
Set clear expectations and provide accurate, complete, and timely communication.
Cultivate a positive, guest-focused, and inclusive work environment.
Participate in camp-level and company-wide meetings.
Support culinary operations by working any station or position as needed
Maintain complete product knowledge and actively educate team members on menus, recipes, portions, specials, seasonal changes, and allergen information.
Ensure a clean and safe workspace through the completion of daily and weekly cleaning tasks.
Maintain team member and guest safety by implementing food handling and storage protocols, following SOPs, and completing tracking logs.
Assist with inventory practices, including ordering, receiving, waste tracking, setting up count sheets, and completing physical inventory counts.
Oversee FOH service standards, ensuring seamless communication between culinary team and FOH teams.
Support FOH staff in delivering exceptional guest experiences, addressing guest needs and resolving issues promptly and professionally.
Lead FOH team in preparation, setup, and breakdown of dining areas, including café-style restaurants, pop-up dining experiences, and grab-and-go operations.
Ensure high-quality culinary offerings and efficient service in all dining formats.
Collaborate with the Operations Manager to develop and implement FOH training programs.
Independently and confidently make critical decisions to resolve guest and team member issues, prioritizing the health of the operation.
Take prompt action with effective solutions in unpredictable situations, such as weather impacts, diverse guest needs, or on-property incidents.
Learn and share knowledge of the local area, culture, and on-site activities to enhance the guest experience.