Boyne Resorts

Camp Restaurant Manager

US-ME-Newry
1 week ago
Requisition ID
2017-2722
# of Openings
1
Sunday River
Position Type
Seasonal Full-Time
Season
Winter
Targeted Job Start Date
12/1/2017
Category
Food and Beverage

Overview

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.

Responsibilities

  • Ensure the safety for all team members and guests.
  • Be fully knowledgeable about expected business levels, special events, daily responsibilities, success and challenges.
  • Communicate and disseminate information to team.
  • Listen and ensure team needs are being met.
  • Coordinate and promote entertainment and special events at Camp.
  • Drive and maintain social media presence for Camp.
  • Recruit, hire, and train front of the house team members.
  • Set and maintain service quality standards.
  • Schedule front of the house staffing levels to match business levels.
  • Execute daily staff line ups.
  • Train and ensure proper service of alcohol as defined by Maine State law.
  • Ensure facility and food handling practices meet or exceed all federal, state, and Sunday River food safety standards.
  • Perform cash control internal & external unit security.

Qualifications

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.

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