As the leader of Camp’s dinner team, the Manager’s primary responsibility is to serve the team by developing and supporting their ability to create an environment that supports Camp’s brand of "celebrating the Maine tradition of escaping daily life by taking a trip to camp".
This position requires the ability to lead and train a team of up to 20 people while maintaining an operational presence in Camp during dinner. The Manager must be able to do daily line ups, reconcile the day’s sales at the end of the shift, write and manage schedules, and meet the Boyne Standard Audit criteria for atmosphere and service levels. Other duties include creating and promoting special events including entertainment, dinners, beer, wine & liquor events, Fox Fire Room V.I.P. functions, sporting event parties, happy hours, and other special occasions.
Qualified candidate will possess a minimum of two-years of restaurant experience in a leadership role.
The Camp Restaurant Manager must be physically able to spend the majority of their work day on their feet and be able to push, pull, and lift up to 50 lbs. The shifts are both day and night, including weekends and holidays. A typical work week will be 50/55 hours, with more time needed during periods of extremely high business. The person must present themselves in a professional manner and have the ability to maintain their composure during high-pressure situations resulting from business levels and time constraints.