Boyne Resorts

  • Restaurant Supervisor

    Job Locations US-ME-Newry
    Posted Date 4 weeks ago(9/26/2019 8:37 AM)
    Requisition ID
    2019-6287
    # of Openings
    4
    Resort
    Sunday River
    Position Type
    Seasonal Full-Time or Part-Time
    Season
    Winter
    Targeted Job Start Date
    11/2/2019
    Category
    Food and Beverage
  • Overview

    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.

    Responsibilities

    • Hire, train, and schedule staff under direction from the Restaurant Manager
    • When acting as MOD the FOH supervisor will assign server sections in accordance with the guidelines of no more than a 5 table section for breakfast, lunch and dinner, and no more than 7 for buffet breakfast for seasoned server staff
    • Follow current written training plan, or implement an acceptable alternative, for onboarding all FOH staff in the restaurant
    • Be on the floor during peak business hours for breakfast, lunch, dinner unless the floor is covered by another MOD. Peak business times are defined as 7-10am for breakfast, 12-2pm for lunch, and 5-8pm for dinner. Peak business and holidays will extend these hours. These timeframes are guidelines and some outlets may vary based on location
    • Coordinate and oversee all front of house staff (host/hostess, bus, serve, bartend, bar back) in the absence of the Restaurant Manager
    • Conduct frequent and consistent guest table visits
    • Assign opening and closing shift duties, assign server/busser sections, check out staff for end of shift cashouts, and sidework completion
    • Make cuts to staffing levels based on business volume
    • Constantly communicate with the Manager in regards to any and all supply needs
    • Work with the Manager to promote drink specials, wine list, and beer selections
    • Request maintenance and repairs as needed for FOH in order for dining room to be presentable and in working order for all guests
    • Communicate frequently with BOH and assist in coordinating BOH staff in absence of kitchen Chef or Sous Chef
    • Conduct pre-shift meetings with staff
    • Operate 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 outlet

    Qualifications

    • 3 or more years' restaurant experience in multiple capacity required.
    • Supervisory experience preferred.

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