Hotel F&B Manager
Sunday River seeks a Hotel F&B Manager to oversee all aspects of front of house operations, including promotions and entertainment (if in compliance with current Covid operational guidelines in place by the state of Maine). This position is also responsible for the daily operations of a full service restaurant and/or hotel conference operations, depending on business demand.
The Hotel F&B Manager position requires constant communication with the back of house and coordination with the Chef or Sous and coordination with banquet operations booked for the River Room and other banquet needs within the Hotel. This position is a hands on guest facing 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 Hotel F&B Manager is responsible for managing labor and creating schedules that allow for operation within Sunday River's standards of excellence in execution for our guests' experience. This position, along with directive from the F&B Director of VP of F&B, is responsible for creating and implementing opening and closing sidework protocols, training manuals, and training plans for all FOH positions. The person in this position must have the ability to manage a successful FOH training SOP for incoming team members and the ability to manage a daily staff of up to 50 people while performing a specific job task in the operation (host/hostess, buss, serve, bartend, bar back) as needed.
The FOH Manager is responsible for confirming all daily opening and closing sidework has been done and end of day cashouts are reconciled. The FOH Manager must adhere to the budgeted P&L in all areas of FOH operations. They will be responsible for managing payroll for all FOH team members, coordinating FOH F&B needs with BOH Chef/Sous for ordering and maintaining pars, placing orders for liquor and managing a bar par, as well as monthly liquor inventory, and stocking and maintaining a par for various FOH operating supplies.
The Hotel F&B Manager 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. Shifts include early mornings and late nights, including weekends and holidays, as defined by the anticipated volume needs. A 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.
This position must be present in the restaurant during peak volumes and respond with professionalism at all times. They must have the ability to maintain their composure during high pressure situations resulting from business levels and time constraints. This position reports directly to the F&B Director, or the VP of F&B, and will oversee 1-3 floor supervisors and/or lead positions as seasonal needs dictate.
- 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
- Order FOH operating supplies and alcohol while maintaining budgeted COG
- 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 F&B Director or VP of F&B
- 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
- Communicate and coordinate banquet business needs with banquet operations
- Conduct pre-shift meetings with staff
- Attend weekly BEO meetings
- Conduct performance reviews
- Terminate employees when needed
- Record all employee-related events
- Operate the FOH within the guidelines outlined in the Boyne Brand Standard Audit
- Four or more years of restaurant experience in multiple capacities
- Three or more years of managerial experience within an F&B environment