Dining Room Lead — Elevate Guest Experience & Team

Boyne Resorts; Boyne Falls (MI); On-site; USD 36,000 - 52,000; Full time

Benefits offered by this job

Ski passes

Golf passes

Waterpark passes

Discounts on food and beverages

Retail discounts

Daycare discounts

Job summary

Boyne Mountain Resort is seeking a Dining Room Supervisor to assist the Tavern Manager in all aspects of restaurant floor management. You will lead 15-20 staff, train and motivate the team, and maintain organized, efficient dining room operations.

The role requires strong leadership, scheduling, and guest relations skills, with focus on safety, cleanliness, and coordination with culinary and other departments for events and day-to-day service.

Qualifications

• Requires high school diploma or GED.
• Experience supervising staff is preferred.
• Experience with POS software and Microsoft Office is preferred.

Responsibilities

• Assist with scheduling and daily staffing levels, payroll, and inventory.
• Ensure restaurant cleanliness, service stations, and banquet areas; maintain organized work areas.
• Address guest concerns promptly to ensure guest satisfaction.
• Coordinate with culinary and other departments for banquet events and restaurant operations.
• Maintain awareness of accident, safety, and fire prevention.
• Prepare and submit reports to support management decision-making.
• Seek methods and tools to improve restaurant efficiency and quality.

Skills

Leadership

Organizational skills

Guest relations

Scheduling

Payroll

Inventory management

POS software

MS Office

Supervisory experience

Education

High school diploma or GED

Tools

POS software

MS Office (Word/Excel)

Job description

Boyne Mountain Resort is seeking a Dining Room Supervisor to assist the Tavern Manager in all aspects of restaurant floor management. You will lead 15-20 staff, train and motivate the team, and maintain organized, efficient dining room operations.

The role requires strong leadership, scheduling, and guest relations skills, with focus on safety, cleanliness, and coordination with culinary and other departments for events and day-to-day service.