The Front of House Supervisor is responsible for the daily operation of a full service restaurant with the major focus being guest satisfaction. This is a front of the house, direct guest-facing, hands-on position requiring the ability to train and manage a staff of up to 25 people while performing a specific job task in the operation (host/hostess, buss, serve, bartend, bar back).

The supervisor will work solely from the restaurant floor and is responsible to appropriately interact with as many guests as possible to ensure guest satisfaction as wells make sure the restaurant FOH is operating under the guidelines of Boyne's Brand Standards. Supervisors must have strong communication skills and be comfortable talking to our guests during positive and negative experiences. They 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 all opening and closing sidework has been done, complete end of day cash out reconciliation with staff, and secure the restaurant.

The supervisor role requires you to 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 shifts are both days and nights 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. The person must be professional and have the ability to maintain their composure during pressure situations resulting from business levels and time constraints. The Camp supervisor acts as the MOD in the absence of the Camp Manager.

This position reports directly to the F&B Manager or the Director of F&B.

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 under direction from the Director/Manager.
• When acting as MOD the supervisor will:
• Assigning 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.
• 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.
• Coordinate and oversee all front of house staff (host/hostess, buss, serve, bartend, bar back) in the absence of the 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 cash outs, and side work 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.
• Conduct pre shift meetings with staff.
• 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.  

Qualified candidate will have three or more years of restaurant experience in multiple capacities. Supervisory roles helpful.