F&B Supervisor | Icicle Village Resort

Columbia Hospitality•Leavenworth, WA

9h•$28 - $30•Onsite

About The Position

Our Food & Beverage (F&B) Supervisor supports the F&B Manager, overseeing all Front of House (FOH) operations. The supervisor is trained to be fully proficient in both outlet (bar, restaurant, & concessions) and banquet operations.

Requirements

Four or more years of related experience; or an equivalent combination of education, training and experience
Computer literacy including point of sale system(s), Microsoft Office, and the sales and catering computer applications
Strong working knowledge of dining and beverage service procedures, applicable liquor laws and regulations, and equipment used in Food & Beverage Operations
Good knowledge of beer, wine & spirits and very strong bartending skills
Ability to speak, read, write and understand English
Ability to carry out instructions provided in written and oral format
Be detail-oriented, reliable and punctual, and have strong multi-tasking and organization skills
Strong people management skills, including coaching, motivating, delegating, scheduling and relationship-building
Ability to create a team environment within and across departments
The ability to provide an excellent level of customer service, even in stressful situations
Open availability for scheduled shifts
Willingness to work long hours, irregular shifts, and on weekends and holidays
Able to communicate in a professional, positive and polite manner at all times
Ability to perform physically strenuous work across a large property, including walking and transporting supplies long distances daily and working outdoors in inclement weather including extreme low temperatures and challenging weather conditions
Must be comfortable working across a large resort property involving a significant amount of walking
Standing and Walking: Remaining on your feet for extended periods, often up to 10 hours, to attend to guests and manage service areas
Stair Navigation: Moving between different levels of the establishment, which may involve climbing and descending stairs
Bending and Squatting: Reaching down to set or clear tables, retrieving items from lower shelves
Lifting: Carrying trays, dishes, or supplies weighing up to 50 pounds
Necessary State Food Handler’s License(s) and Liquor Serving Permit(s)

Responsibilities

Staff training and oversight, including feedback for OMG evaluations to the F&B Manager
Planning operations, for example managing & confirming reservations in the restaurant, or participating in EO meetings for banquets
Guest / client relations
Effective communications of directives, initiatives and other information between management, sales department, culinary department and team members
Active “on the floor” involvement in setup, service and closing
Oversight and maintenance of necessary supplies and equipment, and communication of needs to the F&B Manager
Supports Front of House (FOH) Food and Beverage (F&B) operations, ensuring profitability, efficient operations and adherence to established standards
Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards and ensure they consistently interact with others in an engaging and hospitable manner
Maintains standards for food and beverage quality, presentation, handling, sanitation and safety in alignment with property standards and applicable regulations
Provides input on scheduling to F&B Manager
Prepares storage areas for inventory; is directly involved in taking beverage inventory counts at end of month; inputs and submits those counts to the F&B Manager by the established deadline.
Reports all unsafe conditions immediately; ensures all equipment is properly maintained and functioning; ensures all equipment is used only as intended
Performs in the capacity of any position supervised as needed
Provide guests with professional, efficient, prompt, and courteous service
Other tasks and responsibilities as directed by management
Assists with ordering of liquor and beer as needed to support restaurant, banquet, and event operations while maintaining appropriate inventory levels.
Supports banquet and event execution by assisting with proper setup, service flow, breakdown, and post-event procedures in alignment with Banquet Event Orders.
Serves as an on-site leadership contact during banquet events to address operational issues, support captains, and ensure events are executed accurately and professionally.
Assists with billing and closeout of banquet events as needed, ensuring charges align with Banquet Event Orders and are processed accurately and in a timely manner.
Assists with training and coaching team members across restaurant, Guest Breakfast, and Banquets to reinforce standard operating procedures, service expectations, and food safety practices.
Helps ensure clear communication and coordination between restaurant, Guest Breakfast, and Banquets teams to promote consistency and operational efficiency.
Expands upon prior restaurant supervisory responsibilities by increasing cross-departmental oversight and operational involvement beyond the restaurant alone.

Benefits

Base pay $28-30/hr. DOE
Get Paid Daily (Make any day payday)
Paid Time off & Holiday Pay (Because Balance Matters)
Benefits - Medical, Dental, Vision, Disability, 401K
HSA/FSA Plans -with employer contribution
Values Based Culture (#OMGLIFE)
Culture Add (Creating Space for Fresh Perspectives)
Referral Bonus (Get Paid to Recruit)
Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
Employee Assistance Program
“Columbia Cares” Volunteer Opportunities
Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
Online Learning Platform to Help You Grow!
Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)
Cellphone Allowance