Food & Beverage Supervisor

About the role

The Ranch at Rock Creek is hiring a Food & Beverage Supervisor in Philipsburg, Montana, who reports to the Food & Beverage Director. The role acts as floor leader and ambassador of luxury hospitality, helping manage Forbes 5-Star service standards across fine dining venues, private events and satellite culinary locations. It is seasonal with an opportunity for full-time regular work.

Key responsibilities

• Lead the dining room and remote culinary activations when management is absent, keeping pacing, table turns and course progression smooth.
• Manage the expo station and coordinate communication between the culinary team and service staff.
• Model Forbes 5-Star and Leading Hotels of the World service standards and lead pre-shift briefings and ongoing team training.
• Train staff on menu sourcing, culinary preparation, beverage pairings, dining room ergonomics and service steps.
• Welcome guests personally, recognize returning guests and tailor their experience.
• Train the team on fine wines, regional ingredients, spirits and craft beverages.
• Keep the floor informed of daily culinary features, dietary accommodations and 86'd items.
• Direct servers, server assistants and food runners, and inspect dining rooms and event spaces before service.
• Maintain sanitation, organization and safety standards, and monitor service ware, glassware and linens.
• Supervise opening, running and closing checklists and follow all SOPs and safety regulations.

Required profile

• Prior supervisory or leadership experience in a luxury resort, fine dining establishment or Forbes 5-Star property strongly preferred.
• Proven success in hospitality leadership, service training and mentoring a high-performing team.
• Flexible schedule, including early mornings, late evenings, weekends and holidays, with hands-on willingness to help in front-of-house roles.
• Able to stand and walk for long periods, lift up to 30 pounds and navigate uneven terrain.

Required skills

• Formal dining steps of service and synchronized service.
• Wine decanting and presentation protocols.
• Advanced knowledge of fine wines, classic and contemporary cocktails, premium spirits and beverage etiquette.
• Comprehensive understanding of haute cuisine, classic cooking techniques, flavor profiles and allergen/dietary management.