F&B Supervisor

The Food & Beverage Supervisor is a hands-on front-of-house leadership role responsible for helping build, lead, and maintain the service culture across Killington's restaurant, bar, in-room dining, and event operations.

The essential functions include, but are not limited to, the following:

• →Perform other duties and responsibilities as assigned to support the operational needs of the property and organization.

• Lead restaurant and bar service during assigned shifts and serve as the primary FOH point of leadership on the floor.
• Conduct pre-shift meetings, communicate daily priorities, and ensure the team is prepared for service.
• Assign sections, side work, opening duties, closing duties, and other shift responsibilities.
• Coach servers, bartenders, hosts, and support staff in real time to maintain consistent hospitality and service standards.
• Coordinate closely with the Chef de Cuisine and culinary team on pacing, timing, menu updates, guest needs, and service execution.
• Serve as the first point of escalation for guest concerns and execute appropriate service recovery.
• Maintain a visible, hands-on presence during service and step into operational positions when business needs require it.

• Help develop, document, and maintain FOH service standards, SOPs, opening and closing procedures, side-work expectations, and training materials.
• Support onboarding and training of new FOH team members.
• Provide ongoing coaching and feedback and escalate performance or conduct concerns to property leadership when appropriate.
• Help create a service culture that is polished, warm, accountable, and consistent with the Weekender guest experience.

• Support FOH scheduling and labor deployment based on forecasted business levels.
• Maintain cashout, closing, POS, and shift reconciliation procedures.
• Assist with beverage, operating supply, and FOH inventory counts and controls.
• Monitor cleanliness, organization, presentation, and readiness of restaurant, bar, and guest-facing F&B areas.
• Support in-room dining operations, including order flow, service standards, and delivery coordination.
• Participate in FOH hiring interviews and provide input on staffing needs as business volume grows.
• Support responsible cost control and labor awareness while maintaining a high standard of hospitality.

• Serve as an on-property FOH execution lead for meetings, weddings, private events, and other group functions.
• Partner with the Corporate Event & Sales Manager, Area General Manager, and Chef de Cuisine to translate event plans and BEOs into successful on-site execution.
• Lead assigned banquet servers, bartenders, and event support staff.
• Coordinate event service timing, room readiness, guest-facing details, and communication with culinary and hotel operations.
• Assist with event setup, service, breakdown, and post-event operational feedback.
• Develop toward increased ownership of event-floor execution as experience and business volume grow.

• Consistent execution of Weekender FOH service standards.
• Strong guest feedback and effective service recovery.
• FOH team readiness, training quality, and accountability.
• Effective communication and coordination between FOH, culinary, hotel operations, and events.
• Responsible staffing and labor deployment based on business volume.
• Reliable execution of restaurant openings/closings and assigned events.
• Increasing ability to independently manage shifts, people, operating controls, and business results.

• Strong restaurant or hospitality service experience with demonstrated leadership potential.
• Previous experience serving as a head waiter, shift lead, captain, trainer, or other informal/formal leadership role preferred.
• Event, banquet, or private-dining experience strongly preferred.
• Strong understanding of elevated guest service and the ability to lead by example.
• Confident communicator who can provide direction, coach peers, and remain composed during high-volume service.
• Organized, dependable, and comfortable working in an opening or evolving operation where processes are still being built.
• Ability to work collaboratively with culinary, hotel operations, sales/events, and regional leadership.
• Working knowledge of restaurant POS systems, cash handling, and basic inventory processes preferred.
• Flexible availability, including evenings, weekends, holidays, and event schedules.
• Ability to meet the physical requirements associated with restaurant and event operations, with or without reasonable accommodation.