Be a part of the Sunday River team as an F&B Assistant Manager! This position is responsible for front of house daily operations of a full service restaurant, day lodge and/or hotel conference operations, depending on business demand. This is a front-of-the-house, directly guest-facing, hands-on position requiring constant face to face interaction with guests, vendors, and other resort departments. This position requires strong communications skills and constant customer interaction under positive and negative circumstances. The F&B Assistant Manager must operate the FOH under the guidelines of Boyne’s Brand Standards. They must have strong knowledge of POS operation, and be able to reconcile the day’s sales at the end of the shift.
This position is responsible for opening and/or closing outlets as assigned, conducting daily pre-shift meetings, monitoring business and staff during operating hours, being on the floor during peak volume, making table visits during service, addressing guest complaints face-to-face, and assisting with staff training when new staff is onboarded.
The F&B assistant manager must have the ability manage a staff of up to 50 people while performing a specific job task in the operation (host/hostess, bus, serve, bartend, and bar back). In the absence of the outlet manager or supervisors the Assistant Manager is responsible for confirming all opening and closing side work has been done and end-of-day cashouts are reconciled.
The Assistant Manager's weekly responsibilities will be dictated by business needs delegated by the F&B Director(s) or the F&B VP. Primarily in the winter this position's daily responsilbities will be focused more in restaurants or day lodges. During summer months this position will be more focused on conference operations, banquets, and weddings. This position does have some admistrative duties such as weekly payroll, scheduling, promotions, menu editing, etc.
The person in this position 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. The required shifts are both days and nights and include weekends and holidays. The typical work week will be 50-60 hours, with more time being needed during periods of extremely heavy business like Christmas and Presidents week. The MOD must be present in the FOH 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.
The F&B Assistant Manager acts as the MOD in the absence of the outlet(s) Manager where they are overseeing operations. Other duties required in the absence of a Manager or Director are placing orders for FOH food & beverage, operating supplies, and alcohol, and managing bi -weekly inventory counts. This position reports directly to the VP of F&B who will delegate weekly or monthly which Director they will be working with. The F&B Assistant Manager is responsible for managing daily labor within their outlet that allow for operation within Sunday River's standards of excellence in execution for our guests' experience.
Bachelor's Degree and/or a combination of two or more years of restaurant experience in multiple capacities and 1 or more years of managerial experience within an F&B environment required.