FOH Supervisor

Eleven Experience; Crested Butte (CO); On-site; USD 32,000 - 43,000; Full time

Job summary

Public House in Crested Butte, Colorado seeks a hands‑on, hospitality‑driven Front of House Supervisor to lead the team in delivering exceptional dining experiences. This full‑time, seasonal role offers a base rate of $27 per hour, with the summer season running from early May until early November.

The Front of House Supervisors work with the FOH Manager to provide a consistent guest experience across our full operating schedule, leading an engaging environment that achieves excellent guest

Qualifications

• Must be 18 years of age.
• Prior experience in a full‑service or quick‑service restaurant.
• Prior supervisory responsibilities of a large staff.
• Maintain high standards in restaurant cleanliness, sanitation, food quality and guest satisfaction.
• Excellent communication skills.

Responsibilities

• Oversee daily operations of the front‑of‑house team, ensuring consistent service delivery and outstanding guest experiences.
• Train and develop team members to maintain strong product knowledge and professionalism.
• Manage labor costs to schedule/plan to hit financial targets.
• Maintain health, safety, and cleanliness standards in compliance with local regulations.
• Set the tone for genuine, attentive, and memorable service.
• Resolve guest concerns in a professional and timely manner.

Skills

Guest service

Team leadership

Communication

Food safety

Job description

About Us

Public House is a historic property in the heart of Crested Butte, Colorado consisting of a modern Colorado saloon, boutique hotel, and iconic live music venue. A trusted meeting place in the heart of Crested Butte, Public House celebrates local food and drinks, welcoming accommodations, and the community of live music. Public House is a part of the Grassy Creek family, a private equity firm with offices in London, Amsterdam, Crested Butte, New York, and the Bay Area.

Position Summary

Public House is seeking a hands‑on, hospitality‑driven Front of House Supervisor to lead the team in delivering exceptional dining experiences. If you thrive in a fast‑paced, guest‑focused environment and love building a team that’s as passionate about great service as they are about great environment, we’d love to meet you. This role is all about keeping the floor humming — leading by example, supporting your team, and creating an atmosphere that keeps guests engaged. You’ll balance people, performance, and profitability while keeping things smooth, organized, and fun. This full‑time, seasonal position offers a base rate of $27 per hour. The summer season runs from early May until early November.

The Front of House Supervisor(s) work with the FOH Manager and perform an integral, hands‑on contribution to daily operations. Together you will provide a consistent guest experience across our full operating schedule. The Front of House Supervisors will lead an engaging and professional environment that achieves outstanding guest experiences, superior employee culture, and sales growth.

Operational Leadership

• Oversee daily operations of the front‑of‑house team, ensuring consistent service delivery and outstanding guest experiences
• Train and develop team members to maintain strong product knowledge and professionalism
• Manage labor costs to schedule/plan to hit financial targets
• Maintain health, safety, and cleanliness standards in compliance with local regulations

Guest Experience

• Set the tone for genuine, attentive, and memorable service
• Resolve guest concerns in a professional and timely manner
• Monitor feedback across review platforms and respond as needed

Team Management

• Coach and motivate staff through regular check‑ins and performance feedback
• Foster a positive, inclusive, and accountable work environment
• Create and manage FOH schedules based on business volume
• Provide and coach FOH team on product/menu information to support sales

Qualifications

• Must be 18 years of age
• Prior experience in a full‑or quick‑service
• Prior supervisory responsibilities of a large staff
• Must maintain high standards in restaurant cleanliness, sanitation, food quality and guest satisfaction
• Excellent communication skills

Special Position Requirements

• SERV Safe or equivalent safe food handling certification
• TIPS alcohol handling certification

Work Requirements

• Must be able to work a flexible schedule, including opening/swing/closing shifts, weekends, and holidays.
• Must have reliable transportation, and a clean driving record.
• Must be willing to exert physical demands, including sitting, walking, standing, bending, squatting, climbing, kneeling, twisting, reaching, lifting, carrying, pushing/pulling, stooping, kneeling, crouching, crawling, and tasting or smelling.
• Must be able to move up to 175 pounds and frequently lift up to ten pounds.
• Must be comfortable working around kitchen equipment, machinery, chemicals, fire, gasses, and odors.
• May be exposed to extreme temperatures, including walk‑in refrigerator/freezer and kitchen line.
• Must be able to work within a loud and noisy environment.