Food & Beverage Supervisor
Job in
Jackson, Teton County, Wyoming, 83001, USA
Listing for:
Crystal Creek Hospitality
Full Time
position
Listed on 2026-03-01
Job specializations:
-
Restaurant/Food Service
Food & Beverage, Restaurant Manager, Catering, Server/Wait Staff
-
Hospitality / Hotel / Catering
Food & Beverage, Catering, Server/Wait Staff
Salary/Wage Range or Industry Benchmark: 80000 - 100000 USD Yearly
USD
80000.00
100000.00
YEAR
Job Description & How to Apply Below
Description
ABOUT US
Crystal Creek Hospitality is a collection of independently spirited and branded hotels focused on remarkable hospitality™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos–just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors.
OUR
VALUES
We Engage and We Listen
We Care and We Own
We Provide and We Ensure
We Appreciate and We have Fun
JOB OVERVIEW
The Restaurant Supervisor assists the Restaurant Manager in daily operations, as well as banquets. A Restaurant Supervisor is responsible for providing supportive leadership to Front of House staff throughout food service. Operates as Manager on Duty and closes the restaurant in the absence of the Manager. Cleaning and maintaining a safe work area are also required.
REPORTS TO
Restaurant Manager
DIRECT REPORTS
Front of House F&B Staff
KEY RELATIONSHIPS
Internal:
Executive Chef;
Heart of House and Front of House restaurant employees
External:
Hotel and restaurant guests, vendors and suppliers
ESSENTIAL QUALIFICATIONS
- 3-years serving / bartending experience preferred
- 1-year of F&B leadership preferred
- Serv-Safe certified preferred
- Proper food handling skills
- Knowledge of food allergies
- Organizational and time management skills
- Be an active team player and ability to collaborate across teams
ESSENTIAL JOB FUNCTIONS
Supervise and ensure proper operation of restaurant and bar.Help hire and train all restaurant staff.Implement hotel policies and procedures pertaining to the restaurant and bar.Practice safety standards and report all unsafe conditions to the proper manager.Assist with scheduling of restaurant employees in accordance with hotel staffing guides and weekly forecast, (avoiding overtime in scheduling).Must be Serv-Safe Manager Certified, if not currently must obtain certification within 3 months of employment. Must also be TIPS certified, or otherwise obtain within 3 months of employment.Monitor serving of guests and handling of guest complaints.Assist in seating or service of guests as necessary.Ensure all equipment for the restaurant is maintained and stored properly.Possess in-depth knowledge of all positions supervised.Maintain high level of sanitation as prescribed by local health department and company standards.Assist and implement promotional programs on an ongoing basis.Perform inventory of restaurant goods and capital goods.Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage and ensure reusable items are returned to stock.Attend and provide material for all departmental and organizational meetings.Lead daily pre-shift meetings if MOD is not present.Maintain controls and pars as prescribed by Management.Work with direct manager to organize an order sheet at 3 pm on Sundays for the coming week.Responsible for helping to aid in labor costs and outlet food & beverage costs as they pertain to budget.Write and file reports regarding activities.Review and evaluate restaurant employees on a regular basis as designated by hotel policy.Maintain and disseminate to staff effective knowledge of methods for compliance with laws governing sales of intoxicantsOversee handling of cash and credit card transactions.Watch for safety hazards and report them immediately to your Department Supervisor.Adhere to the policies and procedures of the hotel.Maintain effective communication within department, including Back of House.Participates in all projects, programs, and assignments to ensure that hotel and restaurant guidelines and procedures are being followed.Is aligned with the culture, values, goals, and human resource programs of the hotel and Crystal Creek HospitalityAlways maintains a professional appearance and attitude.PHYSICAL DEMANDS &
WORK ENVIRONMENTThe physical demands & work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations…
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