Boyne Resorts Newry , ME 04261
Posted 3 weeks ago
Overview
The Grand Summit Hotel and Jordan Hotel at Sunday River Resort both feature comprehensive on-site Food & Beverage amenities including full-service restaurants catering to breakfast, lunch, and dinner, coffee shops, bars, and conference F&B services. We are currently looking for Hotel Food & Beverage Managers to supervise all daily front-of-the-house operations at these locations.
The Hotel F&B Manager reports directly to the F&B Director or the VP of F&B and will be in regular communication with the back-of-house at their assigned property, coordinating closely with the Chef or Sous Chef, as well as with banquet operations within the hotel. This role is highly interactive and guest-oriented, necessitating excellent communication skills and frequent face-to-face interactions with guests, vendors, and various resort departments.
The ideal candidate will confidently oversee a daily staff of 20 to 40 Team Members, including 1 to 3 floor supervisors. They should be prepared to engage in operational tasks as needed, such as hosting, bussing tables, serving, bartending, or bar backing. Shifts will vary, potentially including early mornings, late nights, weekends, and holidays, based on anticipated business levels. A typical work week will span 50-60 hours, with additional hours required during peak periods like Christmas and President's Week. The Hotel F&B Manager will maintain a visible presence in the restaurant during busy times, consistently demonstrating professionalism and composure in high-pressure situations, upholding Sunday River's standards of excellence in execution for our guests' experience.
Responsibilities
Hiring, firing, training, conducting performance reviews, keeping employee event records, and scheduling staff
Maintaining or delegating an MOD presence on the floor during peak business hours for breakfast, lunch, and dinner
Conducting frequent and consistent guest table visits
Assigning opening and closing shift duties, server/busser sections, and checking out staff for end of shift cashouts and side work completion
Managing payroll and FOH labor costs within the budgeted labor expenses
Ordering and maintaining appropriate pars for FOH operating supplies, including plateware, glass, and silver, while maintaining budgeted COG
Ordering and managing alcohol inventory by keeping an appropriate par and conducting monthly inventory
Creating rotating drink specials, wine lists, and beer selections in coordination with the F&B Director or VP of F&B
Coordinating with Marketing to promote restaurants within the hotel
Requesting maintenance and repairs as needed for FOH
Communicating frequently with BOH and assist in coordinating BOH staff
Communicate and coordinate banquet business needs with banquet operations
Conduct pre-shift meetings with staff
Attend resort meetings as scheduled- BEO meetings, F&B weekly meeting, etc.
Be physically able to spend most of their workday on their feet and be able to push, pull, and lift up to 50 lb.
Operate the FOH within the guidelines outlined in the Boyne Brand Standard Audit
Qualifications
Bachelor's degree and/or a combination of four or more years of restaurant experience in multiple capacities
Three or more years of managerial experience within an F&B environment
Strong leadership and communication skills, with the ability to manage a team and work effectively with other departments.
Compensation & Benefits
Competitive salary based on experience and qualifications, starting at $1130 per week.
Team Member Perks include:
Free Ski and Golf Passes for self and dependents, and access to other Boyne Resorts
Resort discounts on dining, retail, lodging, and spa
Eligibility for end-of-season loyalty bonus
Eligibility for affordable team member housing
Benefits package for FTYR Team Members includes health insurance, 401 (k) plan, HSA match, dental insurance, life insurance, vision insurance, and PTO.
Boyne Resorts