Lounge Supervisor

Mountain-Capital-Partners; Crescent Lake (OR); On-site; USD 25,000 - 30,000; Part time

Job summary

Willamette Pass Resort in Oregon seeks a F&B Supervisor for a seasonal role. You will oversee daily front- and back-of-house operations, ensure accurate POS use, maintain product quality, and supervise staff on safety and cleanliness.

Responsibilities include managing inventory, scheduling breaks, training teams, handling purchases, and striving to deliver outstanding guest service while complying with health regulations and company standards.

Qualifications

• Minimum 1 year of hospitality experience.
• Must be 18 years or older.
• Leadership or team-building experience preferred.
• Knowledge of food and beverage preparation, display, and delivery procedures.
• Knowledge of POS system and cash handling procedures.
• Food Handler’s card and OLCC certification required.
• Availability to work 4 days per week including holidays and weekends.
• Ability to lift up to 50 lbs and wear non-slip shoes.

Responsibilities

• Oversee day-to-day front- and back-of-house operations with hands-on approach.
• Ensure POS systems are used effectively.
• Maintain high quality and freshness of products.
• Ensure cleanliness and safety per OLCC and health regs.
• Schedule breaks and lunches for the team.
• Lead winter training for cooking, cashiering, inventory and cleanup.
• Manage purchasing, inventory, and waste control.

Skills

Hospitality experience

Leadership experience

Cash handling

F&B knowledge

POS system knowledge

Education

OLCC / Food Handler certification

Tools

POS system

Job description

Job Details

Job Location: Willamette Pass - Crescent Lake Jct, OR 97733

Position Type: Seasonal

Willamette Pass Resort has an opportunity for a F&B Supervisor who wants to Give People the Freedom to Ski by providing delicious food options to enjoy throughout the day while providing expectation-exceeding service to our guests.

Essential Duties and Responsibilities:

• Oversee day-to-day operations of both front and back-of-house operations with an on-the-floor and hands-on approach
• Ensure point-of-sale systems are being used effectively
• Ensure the quality and freshness of products being prepared and served meet company standards
• Ensure team members maintain a clean and sanitary workstation, in compliance with OLCC, health department, and company regulations, policies, and procedures
• Schedule and provide timely breaks and lunches to the team
• Execute winter training plans for cooking, cashiering, counting inventory, cleaning stations, and providing excellent customer service.
• Oversight of departmental administrative tasks, including purchase orders, inventory management, and waste control.

QualificationsKnowledge, Skills, and Abilities:

• At least one year of experience in a hospitality role is required
• Must be at least 18 years of age.
• At least one year of experience in a leadership or team-building role is preferred
• Knowledge of food and beverage preparation, display, and delivery procedures
• Knowledge of sales POS system
• Follow cash handling procedures
• Must possess or be able to obtain a Food Handler’s card and OLCC
• Must be available to work 4 days per week, including holidays and weekends.
• Occasionally lift, push or pull 50 lbs. individually or with assistance.
• Non-slip shoes are required for this role.