Restaurant Manager

Boyne Resorts • Newry, ME

26d

About The Position

Sunday River is seeking a hands-on Food & Beverage Manager to lead front-of-house operations at its lodge restaurant during the winter season. This guest-facing leadership role oversees daily restaurant operations, special promotions, and entertainment while ensuring high-quality service and hospitality. The manager works closely with the Kitchen Lead to coordinate front- and back-of-house operations and coaches the restaurant team.

The position reports directly to the F&B Director or VP of F&B. The expected schedule is 50–60 hours per week, with peak periods during holidays such as Christmas and Presidents’ Week. At times of high resort volume, assistance may be required outside the home department.

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.
• Ability to spend most of the workday on one’s feet and push, pull, and lift up to 50 pounds.
• Strong leadership and communication skills, with the ability to manage a team and work effectively with other departments.

Responsibilities

• Hire, fire, train, schedule, and conduct performance reviews for staff; maintain event records.
• Manage a team of up to 50 people, including 1–3 floor supervisors or leads as seasonal business dictates.
• Perform operational tasks such as hosting, bussing, serving, bartending, or bar backing as needed while managing the team.
• Follow a written training plan when onboarding front-of-house staff.
• Maintain or delegate a manager-on-duty presence on the floor during peak business hours and make frequent, unrequested guest table visits throughout the shift.
• Assign opening and closing duties and server and busser sections; check out staff for end-of-shift cashouts and side-work completion.
• Manage payroll and front-of-house labor costs within budget.
• Order and maintain appropriate pars of 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 as needed to promote the restaurant.
• Request front-of-house maintenance and repairs as needed.
• Communicate frequently with back-of-house staff and help coordinate them when the Kitchen Chef or Sous is absent.
• Conduct pre-shift meetings with staff.
• Attend scheduled resort meetings, including weekly F&B and BEO meetings.
• Operate the front of house according to the Boyne Brand Standard Audit guidelines.
• Assist outside the home department when resort business volume is high.

Benefits

• Free ski and golf passes for the employee and dependents, with access to other Boyne Resorts.
• Resort discounts on dining, retail, lodging, and spa.
• Eligibility for affordable team member housing.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager