F&B Lead

Job Details:

Job Location:

Purgatory Resort - DURANGO, CO 81301, Position Type:
Seasonal, Salary Range: $20.00 - $25.00 Hourly, F&B Lead

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/

• 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.

• 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.

• 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).

• 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.

• 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.

• 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.
• A…