Boyne Resorts

  • F&B Assistant Manager

    Job Locations US-ME-Newry
    Posted Date 3 weeks ago(10/28/2019 3:51 PM)
    Requisition ID
    2019-6613
    # of Openings
    1
    Resort
    Sunday River
    Position Type
    Full-Time Year Round
    Season
    Year Round
    Targeted Job Start Date
    12/1/2019
    Category
    Food and Beverage
  • Overview

    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. 

    Responsibilities

    • Hire, train, and schedule staff
    • Coordinate 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
    • 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 5-8p 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 cashouts, and sidework completion
    • Manage FOH labor costs within the budgeted labor expenses with coordination with the Directors & VP
    • Place orders as needed in the absence of the manager or director
    • Conduct monthly inventory as assigned by a Director or VP
    • Anticipate future needs for operations in regards to appropriate pars for operating supplies, china, glass, silver, linen, FOH F&B supplies, etc
    • 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
    • Attend weekly BEO meetings if directed by manager or director
    • 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 F&B department

    Qualifications

    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.

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