Restaurant Manager

Boyne Resorts; Maine; On-site; USD 51,000 - 59,000; Full time

Benefits offered by this job

Free Ski and Golf Passes for self and

dependents, and access to other Boyne

Resort discounts on dining, retail,-l

Job summary

Sunday River is seeking a hands-on Food & Beverage Manager to lead front-of-house operations at our busy lodge restaurant this winter season. You’ll oversee daily service, promotions, and entertainment, ensuring exceptional dining experiences.

Reporting to the F&B Director, you’ll manage up to 50 staff, coach a high-energy team, and collaborate with BOH to keep service seamless during peak holidays. This guest-facing leadership role rewards strong hospitality with growth opportunities.

Qualifications

• Bachelor's degree and/or combination of four or more years of restaurant experience in multiple capacities.
• Three or more years of managerial experience within an F&B environment.
• The F&B Manager must be physically able to spend most of their workday on their feet and be able to push, pull, and lift up to 50 lb.
• Strong leadership and communication skills, with the ability to manage a team and work effectively with other departments.

Responsibilities

• Hiring, firing, training, performance reviews, event records, and scheduling staff.
• Manage a team of up to 50 people, including 1-3 floor supervisors/leads as seasonal business dictates.
• Ability to manage team while performing a specific job task in the operation (host/hostess, buss, serve, bartend, bar back, etc.) as needed.
• Follow a written team member training plan for onboarding all FOH staff.
• Maintaining or delegating an MOD presence on the floor during peak business hours. Conduct frequent unrequested guest table visits throughout the day/shift.
• Assign opening and closing shift duties, assign server/busser sections, check out staff for end of shift cashouts, and side work completion.
• Manage payroll and FOH labor costs within the budgeted labor expenses.
• Ordering and maintaining appropriate pars for FOH operating supplies, including plateware, glass, and silver, while maintaining budgeted COG.
• Ordering and managing alcohol inventory by keeping an appropriate par and conducting monthly inventory.
• Create rotating drink specials, wine list, and beer selections with coordination with the F&B Director or VP of F&B.
• Coordinate as needed with marketing to promote the restaurant.
• Request maintenance and repairs as needed for FOH.
• Communicate frequently with BOH and assist in coordinating BOH staff in absence of kitchen Chef or Sous.
• Conduct pre-shift meetings with staff.
• Attend resort meetings as scheduled - F&B weekly meeting, BEO meetings, etc.
• Responsible for operating the FOH within the guidelines outlined in the Boyne Brand Standard Audit.
• At times of high volume within the resort, assistance may be required outside of their home department.

Skills

Leadership

Communication

Education

Bachelor's degree

Job description

Overview

Sunday River is seeking a hands-on Food & Beverage Manager to lead front-of-house operations at our busy lodge restaurant this winter season. This is a guest-facing leadership role where no two days are the same—you’ll oversee daily restaurant operations, special promotions, and entertainment, all while ensuring our guests experience the very best in service and hospitality.

This role will work closely with the Kitchen Lead to create seamless coordination between the front and back of house. From managing daily service to coaching a high-energy team, you’ll be at the heart of delivering exceptional dining experiences at Sunday River.

This position reports directly to the F&B Director or VP of F&B. Expect to work 50–60 hours per week, with peak periods during holidays such as Christmas and Presidents’ Week.

If you’re ready to bring your leadership, passion, and hospitality expertise to one of the most exciting resort environments in New England, we’d love to meet you.

Responsibilities

• Hiring, firing, training, performance reviews, event records, and scheduling staff.

• Manage a team of up to 50 people, including 1-3 floor supervisors/leads as seasonal business dictates.

• Ability to manager team while per performing a specific job task in the operation (host/hostess, buss, serve, bartend, bar back, etc.) as needed.

• Follow a written team member training plan for onboarding all FOH staff.

• Maintaining or delegating an MOD presence on the floor during peak business hours. Must conduct frequent unrequested guest table visits throughout the day/shift.

• Assign opening and closing shift duties, assign server/busser sections, check out staff for end of shift cashouts, and side work completion.

• Manage payroll and FOH labor costs within the budgeted labor expenses.

• Ordering and maintaining appropriate pars for FOH operating supplies, including plateware, glass, and silver, while maintaining budgeted COG.

• Ordering and managing alcohol inventory by keeping an appropriate par and conducting monthly inventory.

• Create rotating drink specials, wine list, and beer selections with coordination with the F&B Director or VP of F&B.

• Coordinate as needed with marketing to promote the restaurant.

• Request maintenance and repairs as needed for FOH.

• Communicate frequently with BOH and assist in coordinating BOH staff in absence of kitchen Chef or Sous.

• Conduct pre-shift meetings with staff.

• Attend any resort meetings as scheduled - F&B weekly meeting, BEO meetings, etc.

• Responsible for operating the FOH within the guidelines outlined in the Boyne Brand Standard Audit.

• At times of high volume within the resort, assistance may be required outside of their home department.

Qualifications

• 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 within an F&B environment

• The F&B Manager must be physically able to spend most of their workday on their feet and be able to push, pull, and lift up to 50 lb.

• Strong leadership and communication skills, with the ability to manage a team and work effectively with other departments.

Compensation & Benefits

• Competitive salary range of $1130 to $1300 per week, depending on experience and qualifications.

• Team Member Perks include:

• Free Ski and Golf Passes for self and dependents, and access to other Boyne Resorts

• Resort discounts on dining, retail, lodging, and spa

• Eligibility for affordable team member housing