• Hotel F&B Assistant Manager

    Posted: 10/10/2021

    Sunday River is in need of a Hotel F&B Assistant Manager! This position is responsible for the daily operations of a full service restaurant and/or hotel conference operations, depending on business demand. This is a front of the house, direct guest facing, hands on position requiring constant face to face interaction with guests, vendors, and other resort departments.

    This position requires strong communications skills and constant customer interaction under positive and negative circumstances. The F&B Assistant Manager must operate the FOH under the guidelines of Boyne's Brand Standards. They must have strong knowledge of POS operation and be able to reconcile the days sales at the end of the shift.

    This position, along with directive from the Hotel F&B Manager, is responsible for creating and implementing opening and closing sidework protocols, training manuals, and training plans for all FOH positions.

    The F&B Assistant Manager must have the ability to train and manage a staff of up to 75 people while performing a specific job task in the operation (host/hostess, buss, serve, bartend, bar back). In the absence of the Hotel F&B manager or shift supervisors, the Assistant Manager is responsible for confirming all opening and closing sidework has been done and end of day cashouts are reconciled.

    The Assistant Manager's weekly responsibilities will be dictated by business needs delegated by the Hotel F&B Manager. During our winter season this position's daily responsibilities will be focused more in restaurants. During summer months this position will be more focused on conference operations. Administrative duties such as payroll, scheduling, promotions, menu editing, etc. are also the responsibility of the Hotel F&B Manager and the Assistant Manager.

    The person in this position must 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. The typical work week will be 50-60 hours, with more time being needed during periods of extremely heavy business like Christmas and President's week.

    The MOD must be present in the restaurant during peak volume and portray professionalism at all times. They must have the ability to maintain their composure during high pressure situations resulting from business levels and time constraints. The F&B Assistant Manager acts as the MOD in the absence of the Hotel F&B Manager.

    This position reports directly to the Hotel F&B Manager or the Director of F&B and should above all maintain Sunday River's standards of excellence in execution for our guests' experience.


    • Hire, train, and schedule staff
    • Maintain a presence on the floor during peak business hours for breakfast, lunch, and dinner
    • Conduct frequent and consistent guest table visits
    • Assign opening and closing shift duties, assign server/busser sections, and check out staff for end of shift cashouts and sidework completion
    • Manage FOH labor costs within the budgeted labor expenses in coordination with the Hotel F&B Manager
    • Order FOH operating supplies and alcohol while maintaining budgeted COG in coordination with the Hotel F&B Manager
    • Manage alcohol inventory by keeping an appropriate par
    • Conduct bi-weekly inventory
    • Create rotating drink specials, wine list, and beer selections in coordination with the hotel F&B Manager
    • Coordinate as needed with Marketing to promote restaurants within the hotel
    • Maintain and manage appropriate pars for operating supplies, china, glass, and silver for FOH
    • Request maintenance and repairs as needed for FOH
    • Communicate frequently with BOH and assist in coordinating BOH staff
    • Conduct pre-shift meetings with staff
    • Attend weekly BEO meetings
    • Operate the FOH within the guidelines outlined in the Boyne Brand Standard Audit


    • Four or more years of restaurant experience in multiple capacities
    • One or more years of managerial experience within an F&B environment