AM Restaurant Supervisor

Boyne Resorts•Newry, ME

About The Position

Sunday River's AM Restaurant Supervisor is responsible for the daily operation of a full-service restaurant, with a primary focus on guest satisfaction. This is a hands-on, front-of-house, guest-facing position that involves training and managing a staff of up to 25 people while also performing operational tasks such as hosting, bussing, serving, bartending, or bar backing. The supervisor works on the restaurant floor, interacts with guests, makes table visits during peak periods, and addresses guest issues while following Boyne's Brand Standards. The role requires strong communication skills, confidence speaking with guests during both positive and negative experiences, and strong knowledge of POS operations. The supervisor reconciles daily sales, confirms opening and closing side work, completes end-of-day cash-out reconciliations with staff, and secures the restaurant. Shifts include weekends and holidays. A typical work week is 40–50 hours, with additional time during exceptionally busy periods, including Christmas week and President's week. The supervisor is expected to maintain a professional manner and composure under pressure and acts as manager on duty in the absence of the restaurant Manager. This position reports directly to the restaurant manager or the Director.

Requirements

High school diploma or equivalent required.
Three or more years of restaurant experience in multiple capacities.
Strong communication skills and comfort speaking with guests during positive and negative experiences.
Strong knowledge of POS operation and ability to reconcile daily sales.
Professional manner and ability to maintain composure under pressure.
Ability to spend the majority of the workday on their feet.
Ability to push, pull, and lift up to 50 pounds.

Nice To Haves

Supervisory experience is preferred.

Responsibilities

Hire, train, and schedule staff under the direction of the restaurant Manager.
Assign server sections.
Follow the current written training plan, or implement an acceptable alternative, to onboard all front-of-house staff in the restaurant.
Be on the floor during peak breakfast, lunch, and dinner business unless the floor is covered by another manager on duty.
Coordinate and oversee all front-of-house staff—including hosts/hostesses, bussers, servers, bartenders, and bar backs—in the absence of the Restaurant Manager.
Conduct frequent and consistent guest table visits.
Assign opening and closing shift duties and server/busser sections; check out staff for end-of-shift cash-outs and completion of side work.
Adjust staffing levels based on business volume.
Communicate supply needs to the Manager.
Work with the Manager to promote drink specials, the wine list, and beer selections.
Request front-of-house maintenance and repairs as needed.
Communicate frequently with back-of-house staff and assist in coordinating them in the absence of the kitchen Chef or Sous.
Conduct pre-shift meetings with staff.
Operate the front of house according to the Boyne Brand Standard Audit guidelines.
Reconcile daily sales and complete end-of-day cash-out reconciliations with staff.
Confirm completion of opening and closing side work and secure the restaurant.