Boyne Resorts

  • Lead Waitstaff

    Job Locations US-ME-Newry
    Posted Date 4 weeks ago(9/25/2019 4:08 PM)
    Requisition ID
    2019-6280
    # of Openings
    12
    Resort
    Sunday River
    Position Type
    Seasonal Full-Time or Part-Time
    Season
    Winter
    Targeted Job Start Date
    11/15/2019
    Category
    Food and Beverage
  • Overview

    Join Sunday River's food and beverage team and deliver top notch customer service to our guests! Our wait staff is friendly, professional, outgoing, and customer-oriented, so bring your best smile and a positive attitude. Become a part of the team that makes great meals and memories happen!  

     

    The waitstaff's job is a front-of-the-house, directly guest-facing, hands-on position. Waitstaff meets and greets guests and provides them with top-notch customer service from start to finish of the guest experience.  

     

    Waitstaff will serve and receive payment for alcoholic drinks and food for customers while operating within Local, State, Federal and Sunday River guidelines. At times this job can be intense and high stress do to peak volume, so this position requires the ability to do more than one thing at a time. Waitstaff are responsible for proper money management and handling and accurate cashouts daily. At times large quantities of money may be in their possession. The position requires the capacity to describe all items on the outlet's drink, wine, and food menus.  

     

    Waitstaff must be able to inform guests of the menu choices at other mountain restaurants, promote area activities and be able to answer general knowledge questions involving the resort.  They must operate at all times under the guidelines of Boyne Brand Standards and be physically able to spend the majority of their work day on their feet while pushing, pulling, and lifting up to 50 pounds.  

     

    In addition to all waitstaff responsibilities, the Lead Waitstaff is responsible for overseeing all waitstaff during the shift in the absence of the FOH supervisor/manager or if delegated to do so. The Lead Waitstaff must have strong communication skills and be comfortable talking to guests during positive and negative experiences. They must have strong knowledge of POS operation, and be able to reconcile the day's sales at the end of each shift. Lead Waitstaff are responsible for confirming that all opening and closing sidework has been completed and will complete end-of-day cashout reconciliations with staff.      

     

    Shifts may be available both days and/or nights depending on the outlet's hours of operation and will include weekends and holidays with more time being needed during periods of extremely heavy business. 

    Responsibilities

    • Train all new waitstaff with direction from the restaurant Manager or Director
    • Follow current written training plan
    • Check out all staff to confirm daily set-up, stocking, tear-down, and over all cleaniess and sanitization of the service areas and FOH in the restaurant is completed pre- and post-shift
    • Keep floors, chairs and tables clean in each section
    • pre-bus and reset tables
    • Complete opening and closing shift duties as well as check other staff members out at end of shift to confirm they have completed their duties and collect their cashouts, making sure they are accurate and complete
    • Assist other waitstaff on how to manage guest concerns or complaints
    • Coordinate and oversee all waistaff in the absence of the MOD
    • Immediately communicate with the Manager in regards to any guest concerns or complaints
    • Must be able to quickly and correctly answer guest questions in regards to the menu, upselling, ingredients, and offer suggestions
    • Must have knowledge of liquor service, availability of speciality cocktails, and commonly ordered alcholic beverages for upselling and guest questions
    • Must be able to verbally promote drink specials, wine list, and beer selections as well as any entrée/app specials not on the printed menus
    • Communicate to MOD maintenance and repairs as needed for FOH in order for bar and/or dining room to be presentable and in working order for all guests
    • Follow state, local, federal, and Sunday River guidelines and laws on proper liquor service
    • Must be able to inform guests of the menu choices at other mountain restaurants, promote area activities and be able to answer general knowledge questions involving the resort
    • Responsible for operating the FOH within the guidelines outlined in the Boyne Brand Standard Audit
    • At times of high volume within the resort, assistance may be required outside of the assigned outlet

    Qualifications

    • High School degree or equivalent required
    • Ideal candidate will have T.I.P.S. training and relevent experience
    • Must be able to work a variety of shifts, including, days, nights, weekends, and holidays

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