Restaurant Supervisor - Red Rock Grill

Benefits

Additional Information

Location: Springdale, Utah POWDR is an adventure lifestyle company that inspires every human being with cool experiences in awesome places. Within POWDR's portfolio are seven mountain resorts including Copper Mountain and Eldora Mountain Resort in Colorado; Boreal Mountain Resort and Soda Springs in the Lake Tahoe region of California; Mt. Bachelor in Oregon, Snowbird in Utah and SilverStar Mountain Resort in British Columbia, Canada. Included in the POWDR portfolio, is Stovepipe Wells located in Death Valley National Park, operated under a long-term concessions contract with the National Park Service. Zion Lodge is in National Register of Historic Places designed in 1924 by Gilbert Stanley Underwood in the National Park Service rustic style. The Zion Lodge is a year-round operation with 76 hotels rooms, 6 suites and 40 cabins as well as a restaurant, outside grab and go café, bar, gift shop and auditorium space. In the year 2025 a coffee and wine bar will be opening. Zion Lodge is a welcoming, safe, and environmentally responsible resort providing accommodations and services inside Zion National Park. Over the next few years, the resort will undergo upgrades to rejuvenate accommodations and dining for public enjoyment. Renewable energy projects and energy efficiency upgrades will also be completed as well as other Sustainability innovations. POWDR operates Zion Lodge under a long-term concession contract with the National Park Service. Job Summary: The Restaurant Supervisor is responsible for overseeing the day-to-day operations of the front-of-house (FOH) staff at Zion Lodge's dining facilities. This position ensures that guests receive excellent customer service, that all FOH operations run smoothly, and that team members are effectively managed. The Restaurant Supervisor works closely with the Kitchen Supervisor and Executive Chef to ensure seamless coordination between the front and back of the house. Additionally, this role supports the FOH Lead, providing guidance and ensuring consistency in service standards. Essential Duties and Responsibilities: - Lead, train, and supervise the FOH staff, including hosts, servers, and bussers, ensuring they follow service standards and uphold the Lodge's hospitality values. - Oversee the FOH Lead, offering direction and support to manage the daily service efficiently. - Ensure all FOH staff are properly trained in customer service, food and beverage knowledge, and POS system use. - Conduct daily pre-shift meetings to brief staff on the day's specials, large parties, or other important updates. - Assist the RRG Manager in creating staff schedules, ensuring adequate coverage during peak service times and events. - Ensure exceptional service is provided to guests, maintaining a warm, welcoming, and professional atmosphere at all times. - Handle guest complaints or concerns in a timely, professional manner, escalating issues to the F&B Manager if necessary. - Actively engage with guests, promoting a positive dining experience and encouraging feedback to improve services. - Oversee all FOH operations, ensuring dining areas are clean, organized, and properly set for service. - Work with the Kitchen Supervisor to ensure smooth coordination between the kitchen and dining room, facilitating communication between the two teams. - Ensure proper inventory and supplies for FOH operations, coordinating with the RRG Manager and Kitchen Supervisor for necessary orders. - Oversee cash handling, ensuring that all transactions are processed accurately, and assist in balancing cash registers at the end of shifts. - Monitor the POS system to ensure accurate order processing and sales tracking. - Maintain strong communication and collaboration with the Kitchen Supervisor and Executive Chef to ensure the timely delivery of food and adherence to service standards. - Work closely with the kitchen team to resolve any operational issues that may impact service, including delays or quality concerns. - Partner with the Kitchen Supervisor in managing special events, large bookings, and group dining to ensure smooth coordination between kitchen and FOH. - Provide ongoing training and development for FOH staff, ensuring they have a solid understanding of service expectations, menu items, and operational procedures. - Conduct performance reviews for FOH team members, providing feedback and coaching as needed to support their professional growth. - Uphold service standards and motivate staff to consistently deliver exceptional guest experiences. - Ensure that FOH staff adhere to health and safety regulations, including food safety and sanitation practices. - Conduct regular inspections of dining areas to maintain cleanliness and organization, and address any issues promptly. - Enforce all safety protocols for staff and guests, ensuring compliance with company policies and local regulations. - Collaborate with the RRG Manager and Kitchen Supervisor to manage FOH inventory, ensuring necessary