Join the Food & Beverage leadership team at Sparkling Hill Resort and take the next step in your hospitality career.
Reporting to the Restaurant Manager and working closely with the Assistant Restaurant Manager, the Restaurant Supervisor supports the daily operation of PeakFine Restaurant and Barrique & Java. This is a hands-on, floor-focused position responsible for leading individual shifts and helping the team deliver consistently excellent service.
The Restaurant Supervisor provides leadership during PeakFine’s complimentary à la carte breakfast and refined evening service, as well as within our coffee shop and wine bar. The primary focus of this role is service execution: maintaining an active presence on the floor, providing clear direction, supporting the team and ensuring our fundamental standards are achieved on every shift.
At Sparkling Hill Resort, we believe that strong hospitality professionals are defined as much by their personality and work ethic as by their experience. We can teach menus, wine knowledge and operational systems. What matters most is composure, dependability, strong communication, genuine care for guests and a willingness to learn.
Previous supervisory experience is an asset, but we are also pleased to consider experienced hospitality professionals who are ready to take their first formal step into leadership. If you lead naturally, work well with others and take pride in doing things properly, we are prepared to support your development.
Perks & Benefits
Sparkling Hill team members enjoy a variety of perks and benefits in appreciation of their hard work and dedication, including:
- Deeply discounted room rates available to team members
- Discounts on gift shop retail, food, and spa treatments
- Extended health benefits, where eligibility requirements are met
- Monthly employee incentives
- Career growth opportunities through promotions and departmental transfers to expand your knowledge and industry experience
Duties & Responsibilities:
- Lead assigned shifts across PeakFine Restaurant and Barrique & Java, ensuring service runs smoothly, efficiently and consistently.
- Maintain an active and visible presence on the floor throughout each shift.
- Lead by example and provide hands-on operational support, including seating guests, clearing and resetting tables, running food, assisting with expo and supporting service wherever needed.
- Provide clear direction, priorities and support to team members before, during and after service.
- Lead pre-shift huddles and communicate reservations, menu changes, daily features, promotions, special occasions and relevant guest information.
- Complete regular floor checks and guest table touches to ensure service expectations are being met.
- Ensure established standards for cleanliness, uniforms, grooming, conduct, preparation and service are consistently maintained.
- Monitor the completion of opening, closing and shift checklists, following up promptly on incomplete or missed responsibilities.
- Remain calm, organized and solutions-focused during busy or unexpected situations.
- Act as the senior operational lead on duty when the Restaurant Manager and Assistant Restaurant Manager are not present, escalating significant matters and keeping department leadership informed.
- Consistently provide professional, friendly and engaging service.
- Anticipate guest needs and support the team in creating a welcoming, polished and attentive dining experience.
- Respond to guest concerns promptly, thoughtfully and within the authority of the position.
- Involve management when additional support, follow-up or service recovery is required.
- Record and communicate guest feedback, operational concerns and important shift information to department leadership.
- Maintain a thorough knowledge of menus, ingredients, preparation methods, dietary considerations, beverage offerings and resort services.
- Create a positive, respectful and accountable atmosphere during each shift.
- Support the orientation and training of new Food & Beverage team members.
- Assist with service, menu, beverage, policy and procedural training as directed by management.
- Provide timely, constructive coaching and feedback during shifts, recognizing strong performance and addressing missed standards.
- Monitor attendance, punctuality, productivity and conduct, communicating concerns to department leadership for follow-up.
- Lead team huddles and assist with departmental meetings and training sessions.
- Maintain clear communication between front-of-house and culinary teams.
- Coordinate with other resort departments to support guest requests, special occasions and smooth daily operations.
- Assist the Events and Banquets teams when operational needs require additional support.
- Review upcoming reservations, expected business levels, special requests and staffing needs to help prepare the team for the coming shifts and days.
- Help coordinate coverage for absences, shift changes and other immediate scheduling needs in consultation with management.
- Assist with ordering beverages, supplies and other approved restaurant products.
- Receive and verify deliveries, monitor stock levels and ensure products are stored securely and correctly.
- Participate in regular inventory counts and report discrepancies or unusual product usage.
- Help control waste, breakage and unnecessary expenses.
- Complete shift reports, cash-outs, reconciliations and other assigned administrative duties accurately and on time.
- Support checklist development and management to promote consistency and accountability.
- Assist with gratuity administration in accordance with established procedures, when assigned.
- Support approved sales strategies, promotions and suggestive-selling practices.
- Report maintenance concerns, supply needs, guest feedback, team matters and operational challenges promptly to department leadership.
- Follow all restaurant policies, service standards, responsible alcohol service requirements, and food safety and sanitation procedures.
- Perform other duties as assigned or as required by the needs of the operation.
What You Bring
- A genuine passion for hospitality and creating memorable guest experiences.
- A positive attitude, dependable work ethic and willingness to learn.
- Strong communication, interpersonal and organizational skills.
- A calm and composed approach, particularly during busy service periods.
- The confidence to provide direction and maintain standards respectfully and consistently.
- A willingness to work alongside the team and assist with every aspect of service.
- Sound judgment and the ability to recognize when a matter should be escalated to management.
- The ability to work collaboratively with front-of-house, culinary and other resort teams.
- Previous experience in a full-service restaurant or comparable Food & Beverage environment is preferred.
- Previous supervisory or shift-lead experience is an asset; however, candidates who demonstrate strong leadership potential are encouraged to apply.
- Experience with point-of-sale systems and Microsoft Office applications is an asset.
- Valid Serving It Right certification, or the ability to obtain it before beginning work.
- FOODSAFE Level 1 certification is preferred.
- Post-secondary education in hospitality or a related discipline is an asset but not required.
- Reliable transportation is essential.
- Flexibility to work according to business needs, including morning, mid and evening shifts, weekends and holidays.
Grow With Us
This position is well suited to an experienced hospitality professional who is ready to strengthen their leadership skills in a supportive environment. It offers the opportunity to take ownership of individual shifts, develop confidence as a team leader and gain valuable operational experience while working closely with the Restaurant Manager and Assistant Restaurant Manager.
If you are energized by being on the floor, take pride in consistent standards and enjoy helping both guests and colleagues succeed, we encourage you to apply.
Qualified applicants may submit a detailed resume and cover letter to Mr. Serhii Zavorotnyi, Restaurant Manager. Only candidates selected for an interview will be contacted.
Job Types: Full-time, Permanent
Pay: $20.00-$24.00 per hour
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- Store discount
- Vision care
Ability to commute/relocate:
- Vernon, BC: reliably commute or plan to relocate before starting work (required)
Work Location: In person
