Front Of House Supervisor
Position: Front of House Supervisor
Department: Food & Beverage
Location: Lutsen Mountains
Report To: Food & Beverage Manager
Status: Full-time | Seasonal
Compensation: $20-$24per hour
Benefits: On hill Perks for employees and their families at all MFSR (Midwest Family Ski Resorts) locations
TO APPLY: Email your resume and cover letter to hiring@snowriver.com with the subject line of FOH Supervisor Applicant
Seat Overview
The Front-of-House (FOH) Supervisor is responsible for leading daily front-of-house operations, developing high-performing service teams, and delivering exceptional guest experiences across assigned Food & Beverage outlets at Lutsen Mountains.
This position oversees the people, processes, and service standards that contribute to efficient restaurant operations, including staffing, scheduling, training, guest service, dining room readiness, and service execution. Working closely with Restaurant Operations Management, kitchen leadership, and other resort departments, the FOH Supervisor ensures teams are prepared, service runs smoothly, and guests consistently receive welcoming, attentive, and professional hospitality.
As a hands-on operational leader, the FOH Supervisor is expected to maintain an active presence during service, support team members when needed, address guest concerns, and reinforce consistent service standards. This role plays an important part in strengthening team accountability, operational efficiency, and the overall success of the Food & Beverage department.
Seat Purpose
Lead front-of-house operations by developing high-performing service teams, delivering exceptional guest experiences, and ensuring efficient, consistent service execution across assigned Food & Beverage outlets.
Core Accountabilities
- Guest Experience & Hospitality: Create a welcoming and engaging dining environment by maintaining high hospitality standards, proactively addressing guest needs, resolving service concerns, and ensuring consistently positive experiences across assigned outlets.
- Service Flow & Efficiency: Oversee seating, reservations, table management, service pacing, and turnover while coordinating with kitchen teams to maintain efficient operations and timely, high-quality guest service during all service periods.
- Team Leadership & Development: Recruit, schedule, train, coach, and develop front-of-house team members while establishing clear expectations, maintaining accountability, and fostering a positive, collaborative service culture.
- Sales & Revenue Performance: Support restaurant revenue goals by reinforcing product knowledge, suggestive selling, promotions, and guest engagement while monitoring service practices that influence sales and overall dining performance.
- Operational Execution & Standards: Lead daily front-of-house operations, including opening and closing procedures, staff readiness, service standards, point-of-sale accuracy, cash-handling procedures, and consistent execution of established operating processes.
- Cleanliness, Presentation & Safety: Maintain clean, organized, and guest-ready dining rooms, bars, service stations, and public-facing areas while reinforcing food safety, sanitation, workplace safety, and presentation standards.
- Cross-Team Coordination & Communication: Partner with back-of-house leadership, Events, and other resort departments to coordinate service needs, communicate operational priorities, resolve challenges, and support seamless guest experiences across Food & Beverage operations.
Qualifications & Competencies
Required
- Previous experience in restaurant, hospitality, or food and beverage operations, including experience leading or supervising service teams.
- Strong understanding of front-of-house service standards, dining room operations, and guest service expectations.
- Demonstrated ability to train, coach, motivate, and hold team members accountable.
- Experience coordinating service flow, managing guest concerns, and supporting operations during high-volume periods.
- Working knowledge of point-of-sale systems, cash-handling procedures, and restaurant opening and closing processes.
- Strong communication, organizational, decision-making, and problem-solving skills.
- Ability to work a flexible schedule, including evenings, weekends, holidays, and peak resort operating periods.
Preferred
- Previous supervisory experience in a full-service restaurant, resort, hotel, or destination hospitality environment.
- Experience with staff scheduling, labor management, and service performance monitoring.
- Experience supporting banquet, catering, special event, or multi-outlet Food & Beverage operations.
- Knowledge of food and beverage sales techniques, menu offerings, and service recovery practices.
Physical & Environmental Requirements
- Ability to stand and walk for extended periods throughout scheduled shifts.
- Ability to lift, carry, push, or pull up to 50 pounds as required by assigned duties.
- Ability to bend, reach, carry supplies, and perform hands-on restaurant service tasks.
- Ability to work in fast-paced, high-volume restaurant environments with varying noise levels and temperatures.
- Ability to move between dining areas, kitchens, storage spaces, and other Food & Beverage locations.
- Ability to safely operate restaurant equipment and follow established food safety, sanitation, and workplace safety procedures.
Work Environment & Schedule Expectations
This is a hands-on supervisory position supporting restaurant and Food & Beverage operations in a seasonal resort environment. Schedules vary throughout the year based on outlet operating hours, business volume, staffing requirements, and special events.
The FOH Supervisor is expected to maintain a consistent leadership presence during active service periods, including high-volume shifts, weekends, holidays, and peak resort operating times. Flexibility to work mornings, evenings, and varying schedules is essential.
This position requires active participation in daily operations, including supporting guest service, assisting team members, coordinating service flow, and responding to operational needs as they arise.
During slower operating periods, responsibilities may shift toward team training, operational preparation, process improvements, and support for other Food & Beverage outlets or events as directed by leadership.
Disclaimer: The statements above describe the general nature of the seat but they are not an exhaustive list of all duties, responsibilities, or skills required.
Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. This is not an exhaustive list of all responsibilities, duties, and skills required. All employees may be required to perform duties outside of their normal responsibilities as needed. In addition, as we are a recreational business, availability on peak holiday timeframes and weekends is required.
