Boyne Resorts

  • Camp Restaurant Manager

    Job Locations US-ME-Newry
    Posted Date 4 months ago(10/28/2019 3:29 PM)
    Requisition ID
    # of Openings
    Sunday River
    Position Type
    Full-Time Year Round
    Year Round
    Targeted Job Start Date
    Food and Beverage
  • Overview

    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):

    • Hiring, training, and scheduling staff.
    • Scheduling server staffing 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.
    • Required to follow current written training plan, or implement an acceptable alternative, for onboarding all FOH staff in the restaurant. 
    • Required to 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 5-8p for dinner. Peak business and holidays will extend these hours.
    • Conduct frequent and consistent guest table visits.
    • Assign opening and closing shift duties, assign server/busser sections, check out staff for end of shift cash outs, and side work completion.
    • Manage FOH labor costs within the budgeted labor expenses.
    • Ordering FOH operating supplies and alcohol while maintaining budgeted COG.
    • Manage alcohol inventory by keeping an appropriate par.
    • Conduct bi-weekly inventory.
    • Create rotating drink specials, wine list, and beer selections with coordination with the F&B Director or VP of F&B.
    • Coordinate as needed with marketing to promote Camp.  
    • Maintain and manage appropriate pars for operating supplies, china, glass, and silver for FOH.
    • 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.
    • Conduct pre shift meetings with staff.
    • Attend any resort meetings as scheduled.
    • 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 banquet department.  


    Four or more years of restaurant experience in multiple capacities and one or more years of managerial experience within a Food & Beverage environment.


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