At Big Sky Resort, I led front-of-house operations for a high-volume, destination dining environment serving up to 800 guests per day across breakfast, lunch, and dinner service. This role required precision, adaptability, and calm leadership during peak resort periods.
I managed and coached teams of servers, hosts, and support staff, setting clear expectations around service standards, pacing, and guest engagement. I worked closely with back-of-house leadership to ensure seamless execution, food quality control, and smooth handoffs between departments.
Guest recovery and satisfaction were a core focus. I handled real-time service issues, led recovery efforts, and ensured every guest interaction aligned with the resort’s hospitality standards. I also maintained sanitation compliance, FOH/BOH integration, and operational consistency during high-stress, high-traffic shifts.
Key Focus Areas
High-volume service leadership
Team training & performance coaching
Guest recovery & satisfaction management
FOH/BOH coordination
Peak-period operational execution
