Lead front-of-house operations in an energetic resort environment.

Position: Front of House Supervisor

Department: Food & Beverage  

Location: Lutsen Mountains  

Report To: F&B Manager 

Status: Year-round Full-time

Compensation: $60,000.00 - $75,000.00 salary (based on experience)

Benefits: Flex Time Off (FTO), healthcare, HSA match, dental, vision, 401(k) matching, on-hill perks, and season passes for yourself and your dependents.  

Seat Overview 

The FOH Supervisor is responsible for leading front-of-house operations across resort dining outlets, ensuring guests receive exceptional service while maintaining efficient daily operations. This role oversees service execution, staffing, and operational readiness while developing a high-performing front-of-house team. 

Working closely with the Food & Beverage Manager, Head Chef, BOH leadership, and Events teams, the FOH Supervisor helps create seamless guest experiences by balancing hospitality, operational excellence, and team development across all service environments. 

Seat Purpose 

Lead front-of-house operations to deliver efficient service, exceptional guest experiences, and strong team performance across all dining outlets. 

Core Accountabilities 

1. Guest Experience: Ensure consistent, welcoming, and high-quality service across all dining outlets. 

2. Service Flow & Efficiency: Maintain effective seating, pacing, and table turnover during all service periods. 

3. Team Leadership: Hire, schedule, train, coach, and develop FOH team members to meet service and hospitality standards. 

4. Sales & Revenue: Support revenue growth through upselling, product knowledge, and strong guest engagement. 

5. Operational Execution: Ensure front-of-house systems, service procedures, and daily operations are executed consistently and in accordance with company standards. 

6. Cleanliness & Presentation: Maintain guest-ready dining rooms, bars, service stations, and overall front-of-house presentation. 

7. Cross-Team Communication: Coordinate with BOH, Events, and other resort departments to ensure smooth operations and guest satisfaction. 

Culture Fit 

Successful team members in this role demonstrate the following characteristics: 

• Hospitality Leader: Creates a culture centered on exceptional guest experiences and genuine hospitality.  

• Team Builder: Recruits, develops, and motivates team members while fostering accountability and collaboration.  

• Operationally Focused: Maintains organization, consistency, and attention to detail across all service operations.  

• Composed Under Pressure: Makes sound decisions and supports the team during high-volume and fast-paced service periods.  

• Collaborative: Works effectively with kitchen, events, lodging, and other resort departments to achieve shared goals.  

• Continuous Improver: Looks for opportunities to improve service standards, operational efficiency, and team performance.  

Qualifications & Competencies 

Required 

• Previous supervisory or leadership experience in restaurant, hospitality, or food and beverage operations  

• Strong knowledge of front-of-house service standards and restaurant operations  

• Excellent leadership, coaching, and communication skills  

• Experience with scheduling, staffing, and team development  

• Ability to manage multiple priorities in a fast-paced environment  

• Availability for evenings, weekends, holidays, and peak resort periods  

Preferred 

• Experience supervising multiple dining outlets or high-volume operations  

• Experience in resort, hotel, or destination hospitality environments  

• Familiarity with POS systems, cash handling procedures, and labor management  

• Alcohol service certification and food safety certification (or ability to obtain)  

Physical & Environmental Requirements 

• Ability to stand and move continuously throughout dining outlets during shifts  

• Ability to lift and move items up to 30 lbs occasionally  

• Ability to work in fast-paced indoor and outdoor service environments depending on outlet location  

• Ability to work evenings, weekends, holidays, and peak seasonal periods  

Disclaimer: The statements above describe the general nature of the seat, including its purpose and core accountabilities. They are intended to outline the primary areas of responsibility and the level of work expected for this role but are not an exhaustive list of all duties, responsibilities, or skills required. Team members may be asked to support additional operational needs as business conditions require. As a recreational hospitality business, availability during peak periods—including weekends, holidays, and high-traffic resort events—is an essential expectation for this role.