Vintage Chophouse Manager: Lead Fine Dining Experience

Boyne Resorts; Petoskey (MI); On-site; USD 63,000 - 77,000; Full time

Benefits offered by this job

Free Golf/Ski pass for you and family

Adventure Center privileges

Restaurant discounts (up to 50%)

Spa discount 30%

Avalanche Bay passes

Lodging discounts for friends/family

Tuition reimbursement

PTO & paid sick leave

Health/Dental/Vision insurance

Job summary

Inn at Bay Harbor, a Boyne Resorts property on the shores of Lake Michigan, is seeking a Vintage Restaurant Manager to lead the Vintage Chophouse | Wine Bar. You will work with the Director of Food and Beverage, the Executive Chef and the banquet/events team to deliver outstanding service.

This full-time, on-site role supervises 20–30 dining-room staff, ensures guest satisfaction, coordinates with events, and maintains restaurant standards.

Qualifications

• Associate's degree or equivalent; six months to one year of related experience preferred.
• Previous supervisory experience strongly preferred.
• Ability to work nights, weekends and holidays.
• Intermediate Microsoft Office skills (Word/Excel); POS experience preferred.
• Strong guest service mindset and ability to lead a team.

Responsibilities

• Supervise all aspects of dining at the Vintage Chophouse | Wine Bar.
• Coordinate with Executive Chef and banquets to ensure smooth operations.
• Maintain cleanliness and restaurant maintenance.
• Report monthly bar inventory and review financials with F&B Director.
• Schedule front-of-house staff and lead 20-30 team members.
• Hire, train, and coach staff while ensuring guest satisfaction.

Skills

Team leadership

Guest service

Flexibility

Communication

Education

Associate's degree or equivalent

Tools

Microsoft Office (Word/Excel)

Point of Sale software

Job description

Inn at Bay Harbor, a Boyne Resorts property on the shores of Lake Michigan, is seeking a Vintage Restaurant Manager to lead the Vintage Chophouse | Wine Bar. You will work with the Director of Food and Beverage, the Executive Chef and the banquet/events team to deliver outstanding service.

This full-time, on-site role supervises 20–30 dining-room staff, ensures guest satisfaction, coordinates with events, and maintains restaurant standards.