Sunday River is in need of Front of House Restaurant Supervisors!
A Restaurant Supervisor is responsible for the daily operation of one of our resort restaurants with a primary focus on guest satisfaction. This is a front-of-the-house, directly guest-facing, hands-on position requiring the ability to train and manage a staff of up to 25 people while performing tasks key to daily operation (host/hostess, bus, serve, barback, bartend).
The supervisor will work solely from the restaurant floor and is responsible for appropriately interacting with as many guests as possible while making table visits during peak volume to address guest concerns. This position must be able navigate guest issues and operate at all times under the guidelines of Boyne Brand Standards.
Supervisors must have strong communication skills and be comfortable talking to our guests during positive and negative experiences. They must also 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. Restaurant Supervisors must have strong knowledge of POS operation and be able to reconcile the day's sales at the end of the shift. Supervisors are responsible for confirming that all opening and closing sidework has been done, completing end of day cashout reconcilations with staff, and securing the restaurant.
The person in this position must be physically able to spend the majority of the work day on their feet and be able to push, pull, and lift up to 50 pounds. Available shifts are mostly days, with some nights needed for special events, and include weekends and holidays. A typical work week will be between 40-50 hours, with more time being needed during periods of extremely heavy business like Christmas week and President's week. This position must present a professional manner an have the ability to maintain their composure during pressure situations resulting from business levels and time constraints. The FOH supervisor acts as the MOD in the absence of a Manager. This position reports directly to the Restaurant Manager or the Director.