Camp, one of Sunday River's premier restaurants, is seeking a manager for their fabulous team!
The Camp Manager is responsible for overseeing all aspects of the front of house operations for the Camp restaurant including promotions and entertainment. This position requires constant communication with the back of house and coordination with the Chef or Sous. The Camp Manager will coordinate with the Banquet Manager on banquet operations booked for the River Room. This position is a hands on guest facing position requiring constant face to face interaction with guests, vendors, and other resort departments. The Camp Manager is responsible for managing labor and creating schedules that allow for operation within Sunday River's standards of excellence in execution for our guests' experience. This position is responsible for managing a team of up to, but not limited to, 40 staff members. Staff numbers are dependent on seasonal business volumes. The Camp Manager will be responsible for reconciling server sales reports, and end of day cash outs, managing the FOH Camp P&L, managing payroll, placing orders for FOH food & beverage, operating supplies, and alcohol, and managing bi -weekly inventory counts. The Camp 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 lb. Shifts include early mornings and late nights, including weekends and holidays, defined by the anticipated volume needs. A typical work week will be 50-60 hours, with more time being needed during periods of extremely heavy business such as Christmas and Presidents week. The Camp Manager must be present in the restaurant during peak volume and portray professionalism at all times. They must have the ability to maintain their composure during high pressure situations resulting from business levels and time constraints.
This position reports directly to the F&B Director, or the VP of F&B. The Camp Manager will oversee 1-3 Camp supervisors as seasonal volume needs dictate.
Job duties include (these duties are not an exhaustive list of all duties that may arise based on business needs):
Four or more years of restaurant experience in multiple capacities and one or more years of managerial experience within a Food & Beverage environment.