Full-time Seasonal position with the potential of full-time year round opportunities at Boyne Highlands Resort. The duties of this job require a high degree of specialized expertise and skill in maintaining established standards of quality and accuracy. Drive, determination and a self-disciplined approach to achieving results that meet these established criteria are necessary for successful job performance. While the pace of the work is faster than average, quality is never compromised. The work requires specialized technical problem solving and ingenuity while working within approved organizational systems and technology, and the demonstration of the values of integrity, quality and caution. The job involves managing others and there is a need for someone who can exercise the necessary authority to assure policies and procedures are followed. At the same time, it will be necessary to give subordinates structured opportunity to develop their own expertise and capability for quality work to assure effective delegation and shared responsibility for work output. It is expected that coaching and training support for achieving effective delegation will be required. The position encompasses a defined span of control and opportunity for someone who engenders trust, demonstrates a sense of urgency and assures consistent achievement of quality standards. The work requires making decisions that support company guidelines authoritatively and quickly.
Assist with scheduling, daily staffing levels, billing transactions, inventory, etc.
Ensure cleanliness of restaurant, including service stations and banquet areas along with maintaining a clean, neat, and well-organized work area.
Take appropriate action on any complaint or problem to ensure guest satisfaction.
Work closely with culinary and other departments to properly plan and coordinate banquet events and operation of the restaurant.
Maintain awareness in relation to accident prevention, safety, and fire prevention.
Ensure all reports are prepared completely and on time to develop a more informative database for improved management decision-making and critical evaluation of workplace activities.
Consistently look for new methods, techniques, equipment, and material that will improve the overall efficiency and/or quality of the department.
Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. General knowledge of Microsoft products including Word, Excel and Outlook required. Power Point and Publisher preferred. Experience with Point of Sale software preferred. Food and Beverage supervisor must possess ServSafe certification or obtain it upon hire.