Lead a mountain resort dining outlet and create exceptional guest experiences.

Seat: Outlet Operations Supervisor 

Department: Food & Beverage 
Reports To: F&B Manager 
Status: Full-Time Year-Round 

Compensation: $65,000.00 - $80,000.00 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 Outlet Operations Supervisor is responsible for the performance, readiness, and guest experience of assigned food and beverage outlet(s), such as chalets, base lodges, or specialty venues. This role ensures that each outlet operates efficiently, is properly staffed, and consistently delivers a high-quality guest experience. 

This position bridges daily operations and events, supporting service execution within the outlet while also assisting with broader food and beverage operations when the outlet is not actively operating. The Outlet Operations Supervisor works closely with F&B leadership, BOH/FOH staff, Hospitality and Events staff to ensure smooth, coordinated operations across the resort. 

 Seat Purpose 

Own the performance, readiness, and guest experience of assigned food and beverage outlet(s) while supporting broader resort operations and events as needed. 

Core Accountabilities 

1. Outlet Performance: Achieve revenue, service, labor, and operational performance targets for assigned outlet(s), including effective labor utilization. 

2. Guest Experience: Ensure consistent, high-quality guest service that aligns with resort hospitality standards. 

3. Operational Readiness: Maintain clean, organized, and fully prepared outlet environments, including opening, closing, and off-day readiness. 

4. Service Execution: Oversee day-to-day service operations to ensure efficient service flow, staffing alignment, and smooth coordination with BOH. 

5. Team Leadership: Support staffing, training, and daily team performance to maintain consistent service standards and team effectiveness. 

6. Inventory & Supplies: Maintain appropriate inventory levels, product availability, and supply organization to support uninterrupted operations. 

7. Events & Cross-Outlet Support: Coordinate and support events within assigned outlet(s) and assist other food and beverage operations when not actively managing primary outlet responsibilities. 

Qualifications & Competencies 

Culture Fit 

• Successful team members in this role demonstrate the following characteristics: 

• Ownership Mindset: Takes responsibility for outlet performance and guest experience.  

• Team-Oriented: Supports team members and contributes to a positive work environment.  

• Composed Under Pressure: Maintains organization and leadership during high-volume service and events.  

• Operational Awareness: Understands how outlet performance impacts overall resort operations.  

• Guest-Focused: Prioritizes guest experience in daily decision-making.  

• Adaptable: Comfortable shifting between outlet operations, events, and broader support roles.  

Required 

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

• Strong communication and organizational skills  

• Ability to coordinate staff and manage service flow during active operations  

• Ability to work in fast-paced, high-volume environments  

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

Preferred 

• Prior experience in a supervisory or leadership role  

• Experience working in multi-outlet or resort environments  

• Experience supporting events or banquet operations  

• Familiarity with POS systems and basic inventory processes  

Physical & Environmental Requirements 

• Ability to stand and move continuously during service shifts  

• Ability to lift and move items up to 30–40 lbs occasionally  

• Ability to work in indoor and outdoor 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.