SUMMARY The Front of House Supervisor oversees daily shift operations at Powder Cache Restaurant, ensuring consistent service, effective staff leadership, and exceptional guest experience. This position leads FOH employees during assigned shifts, supports training and development, monitors service standards, and responds to operational and guest needs throughout the dining room and bar. The Supervisor serves as a hands-on leader on the floor and maintains strong knowledge of the restaurant's food, wine, and beverage programs. A key part of every employee's job is to serve as a Targhee ambassador, engaging the guest at every opportunity.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. Other duties may be assigned. Lead shift operations at Powder Cache Restaurant, ensuring smooth flow between host stand, dining room, and bar during high-volume meal periods.

Coach and develop FOH staff to understand the difference between transactional service and genuine hospitality, emphasizing personalized guest interactions, ownership, and consistent service standards. Conduct impactful daily pre-shift meetings featuring quick product quizzes (wine, spirits, food pairings) and hospitality focus points.

Demonstrate advanced wine knowledge, including varietal profiles, regional origins, and food-and-wine pairings; perform and train staff on formal table-side wine presentation, opening, pouring, and decanting standards.

Work with the Lead Bartender and promote the craft cocktail menu, ensuring bartenders and servers maintain standardized specs, speed of service, visually compelling garnish standards, and upscale presentation.

Monitor floor activity, assist servers and hosts during peak rushes, and proactively handle guest inquiries, feedback, or concerns with warmth, speed, and professionalism.

Assist management with beverage inventory control, floor organization, POS station management, and sidework completion checks before closing.

Coach, mentor, and hold FOH team members accountable to performance standards, guest engagement, uniform policies, and step-of-service compliance.

Follow all applicable Standard Operating Procedures reviewed during onboarding and throughout the season.

RESPONSIBILITIES TO SAFETY

Protect the safety of self, workers, and Grand Targhee Resort guests.

Report any potentially harmful equipment or situations to the immediate supervisor without delay.

Report safety-related accidents and incidents at once to immediate supervisor.

Follow all company and department safety policies and procedures as outlined in the Resort's Occupational Safety & Health Compliance Manual and department-specific procedures or manuals.

Operate equipment safely so that it will not lead to injury to yourself or others.

Drive in accordance with the law and Grand Targhee Resort policies.

SUPERVISORY RESPONSIBILITIES

This position directly supervises FOH shift personnel, including Servers, Restaurant Support Staff, Hosts, and Bartenders during assigned shifts.

WORK SCHEDULE

Due to the nature of the recreation industry, we are in operation seven days a week. This includes weekends and holidays and there is no guarantee of hours. Flexible working hours may be required based on the business levels. Due to high operational demand during the winter season, personal time-off and shift-off requests for the winter operating period must be submitted and approved prior to the start of the ski season. EDUCATION and/or

EXPERIENCE

High school diploma or general education degree (GED) required; Associate or Bachelor degree in Hospitality Management or related field preferred. Minimum of 2 years of upscale or high-volume dining FOH experience required. Minimum of 1 year of supervisory or lead server/bartender experience preferred. Proven background in wine service and craft beverage program execution required. Prior experience with resort dining or mountain venue operations is a plus.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Thorough working knowledge of wine regions, varietals, food pairings, and proper beverage presentation techniques.

Familiarity with modern craft cocktail building techniques, premium spirits, craft beer styles, and bar efficiency systems.

Strong commitment to systemized hospitality training, team motivation, and guest connection.

Active TIPS (or equivalent state-approved alcohol server) certification and local Food Handler certification (or ability to obtain prior to start date).Proficiency with Point of Sale (POS) system Info Genesis and basic reservation management software OpenTable.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Able to accurately process cash, balance shift drop reports, verify server tips/checkout summaries, and perform inventory counts.

LANGUAGE SKILLS

Ability to read and comprehend instructions, menus, spirits guides, and internal memos. Ability to write clear daily shift logs and performance notes. Ability to effectively present information and lead daily pre-shift huddles with small groups of staff, as well as engage warmly with resort guests. Excellent verbal and interpersonal communication skills.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to handle floor challenges, guest escalations, and timing constraints flexibly and calmly under high-volume resort dining conditions.

PHYSICAL DEMANDS

The physical demands and work environment described here are representative of those that must be met and may be encountered by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and listen across extended shifts on hard floor surfaces. The employee frequently is required to use hands to finger, handle, balance, or feel food/beverage items and trays. The employee is occasionally required to stoop, kneel, crouch, reach with hands and arms, or move up and down stairs. The employee must regularly lift and/or move up to 25 pounds (beverage trays, bus tubs) and occasionally lift/move up to 50 pounds (cases of wine/liquor or kegs). Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.

WORK ENVIRONMENT

While performing the duties of this job, the employee is primarily indoors within an energetic, fast-paced restaurant setting. The employee may occasionally be exposed to outside weather conditions when traversing resort property. The noise level in the work environment is usually moderate to high during peak dining hours. Grand Targhee Resort is an equal opportunity employer. In accordance with anti-discrimination law, GTR prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law. Grand Targhee Resort is an equal opportunity employer. In accordance with anti-discrimination law, GTR prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.