Boyne Resorts

  • Sugarloaf Restaurant Manager for 45 North

    Job Locations US-ME-Carrabassett Valley
    Posted Date 2 months ago(8/10/2018 7:54 AM)
    Requisition ID
    2018-3855
    # of Openings
    1
    Resort
    Sugarloaf
    Position Type
    Full-Time Year Round
    Targeted Job Start Date
    11/1/2018
    Category
    Food and Beverage
  • Overview

    Sugarloaf is hiring a Restaurant Manager to oversee the daily operations of 45 North, the full- service restaurant and bar located in the Sugarloaf Mountain Hotel. This position requires a hands on management style and will also be responsible for overseeing in room dining as well as assisting with catered events. Candidate must have a passion for food & beverage and the desire to create the ultimate dining experience. Must have excellent people and management skills. Candidate must have ability to stay calm in stressful situations. Must be able to communicate effectively with the restaurant staff, kitchen and the front desk. Must be able to lead by example and create an enthusiastic working environment. Extensive knowledge and enthusiasm for what’s trending in the industry is important. Candidate must be open to a flexible work schedule including mornings, evenings, weekends and holidays.

    Responsibilities

    • Guest Experience Management: Lead the team and staff in providing a consistently outstanding guest experience
    • Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
    • Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations.
    • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
    • Manages the profitability of the restaurant and all related controllable items, (including but not limited to beer, liquor and wine cost of goods, labor, supplies, R&M, comps and voids) to maximize profitability on a daily, weekly and monthly basis.
    • Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
    • Conduct such functions as interviewing, hiring, employee orientation, performance appraisals, coaching, counseling, to ensure appropriate staffing and productivity.
    • Work with the Resort Executive Chef on pricing and preparation of menus, beverage and wine lists
    • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
    • Takes ownership of any guest issues until resolved
    • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

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