F&B Lead

F&B Lead

General Purpose:

The Restaurant Lead Supervisor runs their restaurant like their own small business. This person is the single point of accountability for the venue on a day-to-day basis — opening it, staffing it, stocking it, serving guests, and closing it out — with the authority to make the calls a shift needs in the moment, no need to wait on management for the routine stuff. Think of it as a mini-entrepreneur role: full operational ownership of the daily business, paired with management-level oversight and support for the bigger-picture decisions (major spend, policy, cross-venue strategy) that sit above a single shift.

This is a seasonal position from November 2026 to April 2027. Dates are subject to change based on the availability of the applicant and needs of the business. This role comes with a free season pass for you and your dependents. For a full list of benefits visit https://www.purgatory.ski/employee-benefits/

Runs Independently, Day to Day:

- Open and/or close the restaurant, and make the in-the-moment calls needed to keep service running smoothly for the length of the shift.

- Own daily staffing decisions: adjust coverage in real time, cover a station when short-handed, and make the call on sending someone home or calling someone in.

- Own inventory for the venue — ordering, counts, receiving, waste tracking — and make day-to-day purchasing decisions within the venue's operating budget.

- Count inventory on the last day/first day of the month, enter it, and verify accuracy.

- Resolve guest complaints and service issues on the spot, empowered to comp, adjust, or make it right without needing sign-off.

- Manage the shift's books: track daily sales, labor against the labor margin goal, and flag variances as they happen rather than after the fact.

- Make day-to-day calls on schedules, breaks, side work, and shift assignments.

Team Supervision and Development:

- Train, coach, and mentor the team; run daily pre-shift meetings to set expectations and communicate priorities.

- Work with the logistics team to manage the schedule to meet or beat the labor margin goal.

- Conduct performance conversations and address performance issues directly and promptly; loop in management for formal write-ups or termination decisions.

-Complete injury forms, retro pay forms, and manage all team members to the handbook rules and regulations daily. 

Financial Ownership:

- Manage the venue's day-to-day budget: labor, cost of goods, and operating expenses.

- Read and act on daily/weekly financial reports — cost trends, sales trends, labor percentage — and adjust operations to hit targets.

- Identify and act on opportunities to control cost and grow revenue within the venue (upsell pushes, waste reduction, smarter ordering).

Compliance and Quality Control:

- Maintain compliance with all local, state, and federal health, safety, and sanitation regulations.

- Run regular self-inspections for food quality, cleanliness, and safety, and correct issues immediately.

- Hold the team to consistent product and service standards every shift.
 

Guest Experience:

- Set the tone for guest service and personally step in on any guest situation that needs a leader's touch.

- Spot what's working and what isn't in the guest experience, and adjust service, layout, or flow accordingly.

What Management Supports You On:

- Capital expenditures, major equipment purchases, and venue-level budget-setting.

- Brand-wide marketing campaigns, pricing strategy, and menu development.

- Cross-venue staffing, policy, or vendor decisions that affect more than one location.

- Formal disciplinary action, termination, and other HR matters requiring documentation or escalation.

- Anything outside the venue's day-to-day operating authority — management is a phone call away for support, not a bottleneck

Knowledge, Skills & Abilities:

- 3+ years experience as a manager; previous shift lead or supervisory experience is required.

- An entrepreneurial mindset — comfortable making decisions, taking ownership of outcomes, and running the business like it's your own.

- Excellent knowledge of labor budgets, and how to write a schedule and manage labor to the budget.

- Strong leadership and communication skills, with the judgment to know what to handle independently versus when to loop in management.

- Ability to work in a fast-paced environment and handle high-pressure situations.

- Exceptional customer service skills and a friendly demeanor.

- Previous experience with inventory management including counts, entry, and management.

- Willingness to learn and become proficient at our point of sale system and online ordering system - Sysmanager.

- Flexible schedule, including availability on nights, weekends, and holidays.

Education and Experience:

Education:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.

- Certifications: Food safety or ServSafe Food Handler's are required.

Experience:

- Minimum of 1-3 years of experience in restaurant management or a similar role.

- Leadership Experience: Previous experience in a supervisory or lead role within the hospitality industry is highly desirable.

- Business Ownership Mentality: Experience running a shift, department, or small operation with real accountability for results — a "my restaurant" mindset rather than "my shift" mindset.

- Customer Service: Strong background in providing exceptional customer service. Experience handling customer inquiries, complaints, and problem resolution is important.

- Operational Knowledge: Experience with restaurant operations, including opening and closing procedures, cash handling, and inventory management.

- Team Management: Experience in training, supervising, and motivating staff. Ability to manage a team effectively during busy shifts.

- Multi-Tasking: Proven ability to handle multiple tasks simultaneously in a fast-paced environment.

Preferred Skills and Attributes:

- Communication Skills: Excellent verbal and written communication skills for effective interaction with staff and customers.

- Organizational Skills: Strong organizational and time management skills to ensure efficient day-to-day operations.

- Attention to Detail: Keen attention to detail to maintain high standards of service and compliance with health and safety regulations.

- Problem-Solving: Ability to think quickly and solve problems efficiently, often under pressure, without waiting for direction.

- Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the restaurant's schedule.

- Team Player: Ability to work collaboratively with management and foster a positive team environment.

Summary:

A successful Restaurant Lead Supervisor combines a solid educational foundation with hands-on management and hospitality experience, and — most importantly — an owner's mindset. They run the restaurant's daily operations end to end: staffing, inventory, guest experience, and the shift's financial performance, making sound decisions independently and looping in management for the handful of things that genuinely need it. This blend of independence and judgment is what lets them operate like a mini-entrepreneur inside a larger organization.

Working Environment/Physical Activities:

Running a restaurant day to day involves a variety of physical tasks and demands. Typical physical requirements for this role:

1. Standing for Long Periods: Ability to stand for extended periods, often for the duration of the shift, which can be 6-8 hours or longer.

2. Walking: Frequent walking around the restaurant to serve guests, check on staff, and manage operations.

3. Lifting and Carrying: Ability to lift and carry items such as cases of food and beverage product, and boxes of supplies, often weighing up to 50 pounds. Carrying trays of food and drink items as needed to support the team during peak periods.

4. Reaching and Bending: Frequent reaching, bending, and stooping to access supplies stored on high and low shelves, and to conduct inventory counts.

5. Manual Dexterity: Ability to use a POS system, handle cash and cards, and operate standard restaurant tools and equipment with accuracy.

6. Strength and Stamina: Physical strength and stamina to handle the demands of a busy restaurant environment, including moving quickly and efficiently during peak hours.

7. Visual and Hearing Acuity: Good vision and hearing to monitor the restaurant floor, read reports, and respond to guest and staff needs in a noisy environment.

8. Speech: Clear speech to communicate effectively with guests and staff, especially in a busy atmosphere.

Working Conditions:

- Fast-Paced Environment: Working in a high-energy, fast-paced environment, especially during peak hours, weekends, and special events.

- Variable Hours: Flexibility to work variable hours, including evenings, weekends, and holidays.

- Potential Exposure to Hazardous Materials: Handling and being around alcoholic beverages, cleaning supplies, and potentially broken glass.

- Temperature Variations: Working in environments with varying temperatures, such as a warm kitchen area or a cooler storage room.