F&B Lead
General Purpose:
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/
Runs Independently, Day to Day:
- 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.
Team Supervision and Development:
- 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.
Financial Ownership:
- 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).
Compliance and Quality Control:
- 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.
Guest Experience:
- 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.
What Management Supports You On:
- 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.
- Anything outside the venue's day-to-day operating authority - management is a phone call away for support, not a bottleneck