Hotel Food & Beverage Manager

Boyne Resorts•Newry, ME

4d•Onsite

About The Position

The Hotel Food & Beverage Manager supervises all daily front-of-the-house operations at the Grand Summit Hotel, which includes full-service restaurants, bars, and conference food and beverage services. The role reports directly to the F&B Director or VP of F&B and works closely with the Chef or Sous Chef, back-of-house staff, banquet operations, vendors, guests, and other resort departments. The manager oversees a daily staff of 20 to 40 Team Members, including 1 to 3 floor supervisors, and participates in operational duties such as hosting, bussing, serving, bartending, or bar backing as needed. The position requires a visible presence in the restaurant during busy periods and professionalism and composure in high-pressure situations. Shifts vary according to business levels and may include early mornings, late nights, weekends, and holidays. A typical workweek is 50–60 hours, with additional hours during peak periods such as Christmas and President’s Week. The manager maintains Sunday River’s standards of excellence and operates the front of house within the Boyne Brand Standard Audit guidelines.

Requirements

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 in a food and beverage environment.
Strong leadership and communication skills, with the ability to manage a team and work effectively with other departments.
Ability to spend most of the workday on foot and push, pull, and lift up to 50 pounds.
Availability for variable shifts that may include early mornings, late nights, weekends, and holidays; typical workweeks are 50–60 hours, with additional hours during peak periods.

Responsibilities

Hire, fire, train, and schedule staff; conduct performance reviews and maintain employee event records.
Maintain or delegate a manager-on-duty presence on the floor during peak breakfast, lunch, and dinner business hours.
Conduct frequent and consistent guest table visits.
Assign opening and closing duties and server and busser sections; check out staff at the end of shifts for cashouts and side-work completion.
Manage payroll and front-of-house labor costs within budgeted expenses.
Order and maintain appropriate pars for front-of-house operating supplies, including plateware, glassware, and silverware, while maintaining budgeted cost of goods.
Order and manage alcohol inventory, maintain appropriate pars, and conduct monthly inventory.
Create rotating drink specials, wine lists, and beer selections in coordination with the F&B Director or VP of F&B.
Coordinate with Marketing to promote hotel restaurants.
Request front-of-house maintenance and repairs as needed.
Communicate frequently with the back of house and assist with coordinating back-of-house staff.
Communicate and coordinate banquet business needs with banquet operations.
Conduct pre-shift meetings with staff.
Attend scheduled resort meetings, including BEO meetings and weekly F&B meetings.
Operate the front of house within the guidelines of the Boyne Brand Standard Audit.
Perform operational duties as needed, including hosting, bussing tables, serving, bartending, or bar backing.

Benefits

Free ski and golf passes for the employee and dependents, and access to other Boyne Resorts.
Resort discounts on dining, retail, lodging, and spa.
Eligibility for affordable team member housing.
Health insurance for eligible FTYR Team Members.
401(k) plan for eligible FTYR Team Members.
HSA match for eligible FTYR Team Members.
Dental insurance for eligible FTYR Team Members.
Life insurance for eligible FTYR Team Members.
Vision insurance for eligible FTYR Team Members.
PTO for eligible FTYR Team Members.