Restaurant Manager
Is hospitality your passion? Do you enjoy the challenges of a fast-paced environment? Are you someone who identifies as a strong communicator with effective organization skills? We are looking for someone to step into a well-established role and to continue our traditions of providing exemplary service and hospitality to our guests and staff alike.
Migis Lodge is a secluded destination resort and a unique Maine vacation experience located in South Casco, ME. We are Maine's Premiere Full American Plan resort and our guests at Migis Lodge enjoy all activities and 3 meals each day - inside our Main Dining Room, lakeside at Cookout Point, or on our private island! Migis Lodge is seeking a motivated Restaurant Manager for our dynamic resort.
A successful candidate will possess strong communication skills, lead by example, have the ability to inspire others to work as a team and possess a passion for creating exceptional guest experiences. This candidate will also enjoy working in the outdoors as needed. They will be held to a high standard to provide memorable experiences for our guests, while being exceptional leaders in hospitality.
TITLE: RESTAURANT MANAGER
REPORTS TO: FOOD & BEVERAGE MANAGER
COMPENSATION: $1,100 - $1,200 PER WEEK
SEASONAL POSITION: MARCH THROUGH OCTOBER with potential for Winter Employment
BENEFITS: HEALTH INSURANCE, ON SITE HOUSING, 3 MEALS A DAY, DISCOUNTED STAYS/F&B AT AFFILIATED PROPERTIES, NEIRA DISCOUNTED STAYS AT AFFILIATED PROPERTIES
JOB SUMMMARY:
The Restaurant Manager at Migis Lodge is responsible for supervision of FOH bar and restaurant staff operations in support of or in the absence of the Food and Beverage Manager. The Restaurant Manager will work in conjunction with the Food and Beverage Manager to create memorable experiences for our guests, to meet and exceed expectations, and build relationships while driving profitability.
SUMMARY OF ESSENTIAL JOB FUNCTIONS:
Responsible for gracious guest services and interaction from reservations to departure, attending to guests inquires comments and or concerns while representing Migis and Migis Hotel Group (MHG) in a professional manner and appearance.
Work with the Executive Chef and Food and Beverage Manager to hold the standards of product and operational execution of restaurant/bar services. Continuously direct, evaluate and improve food and beverage services.
Assist the Food and Beverage Manager in managing bar service, restaurant, cocktail and wine menus and purchasing all beverages. Have knowledge of pars, cost and inventory controls, the use of standardized drink recipes and consistent service practices.
Assist the Food and Beverage Manager in performance of monthly liquor, beer, wine, and soda inventories. You will be asked to monitor smallwares to include glass and china, establish and maintain pars and control cost through care and reduction in breakage.
Responsible for knowledge about all foods served from raw ingredients to final preparation, plating and beverage pairings, a complete understanding of the kitchens timing and execution of all menu items. The Restaurant Manager acts as a liaison between the guests, service staff, and kitchen.
Responsible for shift end (daily) reporting to the Food and Beverage Manager and General Manager, in the form of schedule changes, product inventories, ordering/delivery invoice, and sales.
Responsible to assist the Food and Beverage Manager with recruitment, training and scheduling of all front of house employees to forecasted business and labor targets.
Responsible to assist the Food and Beverage Manager in providing timely feedback to all associates.
Provide staff members with leadership by being an active participant on the floor. Be seen as a source of information and guidance, offer relevant information, and motivate through example.
Communicate effectively with all management and across hotels lines. Open honest feedback delivered in an appropriate manner to peers and line staff alike is vital.
Maintain knowledge of house counts, business levels, scheduled groups and activities.
Effectively lead our staff towards greater consistency to increase productivity while maintaining optimum service to guests.
Responsible for filling shifts and altering schedule day to day as changes need to occur based on call outs, shift changes, or business demand.
Ensure the execution of a clean, well groomed, facility without defect or damage, overseeing proper care, cleaning and stock of interiors, service and table wares, furniture and Open Table equipment.
Responsible for the welfare of our guests and employees: minimize the liability to ownership by understanding and enforcing, health & safety code regulations, licensing, and state laws regarding the sale, service and consumption of alcoholic beverages on premise.
Responsible for the performance of daily internal operations and tasks required from opening to closing.
Protect the assets of Migis and MHG.
5-6 day work week in season, 45-50 hours a week
Understand personal sanitation, the use of personal protective equipment and be aware of ways to prevent personal injury from improper reaching, lifting, stretching and carrying.
Know who to notify in case of broken equipment or unsafe/unsanitary conditions.
Manager on Duty Responsibilities – ready to handle guest complaints and emergencies
MINIMUM REQUIREMENTS:
Must be eligible to work in the United States of America.
Must be at least 18 years of age.
Must enjoy working with the public and have a strong appreciation for the guests’ experience.
Knowledgeable fine, casual and banquet dining styles, proper food and beverage service, basic cooking techniques, current health codes and liquor laws.
Should be well spoken, have a can-do attitude, be a quick learner, and with hands on accountability.
Must be familiar with technology and operating reservation platform (ex. OpenTable)
Prior experience in food & beverage service is necessary; to include 3 plus years of food and beverage experience. Management and bar experience would be an asset.
Must be able to perform and teach all skills required of any front of house positions and willing to learn the skill set of back of house employees.
A diploma or degree in business management, culinary arts or hospitality management would be a great asset.
Candidate should show enthusiasm, graciousness, flexibility, adaptability, strong leadership and organization skills, the ability to work under pressure and multi-task, and the desire to learn and teach.
Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
Ability to work as a part of a team.
Ability to understand verbal directions, menu details, labels on chemicals, and other workplace safety signage.
Active listening and observation skills.
Ability to work under pressure and deal with deadlines, and stressful situations during busy periods.
ABILITIES REQUIRED:
Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces, move and arrange chairs, tables, and banquet equipment.
Occasional stair climbing.
Manually handle/lift/carry products up to 50 pounds between knee and shoulders.
Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.
Must be vertically mobile working in limited space for entire shift.
Working in extreme temperatures and conditions both indoors and out.
Schedule varies according to operational needs; may include early mornings, evenings, weekends, holidays, and split shifts.
Frequent hand-washing.
Hazards include, but are not limited to lifting injuries, stress, slips, and tripping.
DISCLAIMER
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.