Job Title: FOUNDRY GRILL Lead Supervisor

Reports To: Foundry Grill Restaurant Manager

Rate of Pay: $25.00/hour

Shift: Part-Time, Year-Round. Variable shifts including evenings, weekends, holidays, and special events. Must be available 7 days/week.

FLSA Status: Non-Exempt

Summary:

The Lead Supervisor supports daily operations at the Foundry Grill, guiding the front-of-house team and acting as the manager on duty. This role is responsible for strong guest service, team performance, and maintaining a clean, organized restaurant. The Lead Supervisor ensures smooth coordination between service and culinary teams and helps drive both team and guest satisfaction.

Key Responsibilities

Leadership & Service

• Support execution of the restaurant's vision and business plan
• Lead pre-shift meetings and support staff through all service periods
• Greet, seat, and assist guests-especially during peak times
• Train and coach front-of-house staff to uphold service standards
• Maintain strong floor presence and step in to support service (e.g., bartending, expediting)
• Ensure compliance with all health, safety, and UDABC liquor laws
• Promote cleanliness, professionalism, and efficiency in dining areas
• Support guest recovery and team accountability

Operations

• Assist with staff scheduling, shift coverage, and reservations
• Oversee server checkouts, daily reports, and shift close
• Support inventory, supply ordering, and POS/menu updates
• Work with Culinary Leadership on menus and guest feedback
• Coordinate with marketing and events teams as needed
• Help manage group events and private bookings from start to finish

Profitability

• Monitor labor and adjust staffing to match business levels
• Support budget awareness and cost control efforts
• Track performance indicators and contribute to operational improvements

Supervisory Duties

• Help lead 35–45 employees
• Participate in hiring, training, scheduling, and feedback
• Support employee relations, rewards, discipline, and conflict resolution
• Act as manager on duty in the absence of the Restaurant Manager

Qualifications

• High school diploma or GED required; bachelor's degree preferred
• 1–2 years in a supervisory role in food and beverage
• Must be 21+ and pass a Utah DABC background check
• Food Handler's Permit and Tips & Sips Alcohol Permit (within 30 days)
• Strong knowledge of food service operations, wine/spirits, and POS systems
• Proficient in Word, Excel, and basic computer programs

Physical Requirements

• Must be able to stand and walk for long periods
• Must be able to lift up to 50 lbs
• Must work in a fast-paced setting, including outdoor and variable conditions

Additional Expectations

• Maintain professionalism and uphold Sundance values
• Represent the brand with a positive, calm, and confident presence
• Maintain confidentiality and ethical standards

Benefits

• Employee discounts on dining and resort amenities
• Career development opportunities
• Season pass

Disclaimer: Employees may be asked to take on other duties within legal and policy guidelines to support the team and the resort.