Seasonal Food and Beverage Supervisor (Mid April - October)
Spend your summer working on Sebago Lake!
Are you looking to develop your skills in leading a fine dining team? Do you enjoy the challenges of a fast-paced environment? Are you someone who identifies as a strong communicator with effective organization skills? If so, the Seasonal Food and Beverage Supervisor role may be for you!
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 F&B Supervisor 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 exemplary leaders in hospitality.
Hours: Full-time, 5 days per week, some nights and weekends required. MOD duties as assigned.
Compensation: $20-$22/hour, depending on experience + additional 7% incentive payment.
Seasonal Position: Mid-April through October
Benefits: Discounted stays and food & beverage at affiliated properties. 3 staff meals daily, on site housing, access to Sebago Lake and resort amenities.
Experience: Prior experience in food & beverage service is necessary. Supervisory experience is preferred. Knowledge of fine, casual and banquet dining styles, proper food and beverage service, basic cooking techniques, current health codes and liquor laws is preferable.
JOB SUMMARY:
The Food and Beverage Supervisor at Migis Lodge is responsible for supervision of Front of House operations in a range of food and beverage service environments (main dining room, cookout point, bar, and banquet and event spaces) in support of or in the absence of the Food and Beverage Manager/ Restaurant Manager. They will work in conjunction with the Food and Beverage Manager to create memorable experiences for our guests, to meet and exceed expectations, and to 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 Kitchen and Beverage teams to hold the standards of product and operational execution of restaurant services. Continuously direct, evaluate and improve food and beverage services.
Responsible for knowledge about all foods served from raw ingredients to final preparation, plating and beverage pairings, a complete understanding of the kitchen timing and execution of all menu items. The F&B supervisor acts as liaison between the guests, service staff, and kitchen.
Responsible for pre- and post-shift side work completion. Responsible for end of shift check-list.
Responsible for communicating schedule changes, product inventories, meal times/ changes.
Responsible for monitoring weather and assisting with making decisions in conjunction with Food and Beverage Manager or in absence of Food and Beverage Manager. Working with the kitchen and front desk team to relay changes to staff and guests.
Responsible for overseeing the food and beverage staff, and working in conjunction with them to make sure that meal spaces are properly set up, broken down, stocked and clean.
Assisting the Management team with training of all front of house employees.
Be a source of information and guidance, offer relevant information, and motivate through example.
Communicate effectively and honestly with all management across hotel lines. Open and honest feedback delivered in an appropriate manner to peers and line staff alike is vital.
Maintain knowledge of general Migis operations, corporate groups, special events and activities. Assist with corporate group and special event execution when necessary.
When available participate in manager pre-event meetings.
Responsible for assisting management team in filling shifts as needed based on call outs, shift changes, or business demand.
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.
Protect the assets of Migis and MHG.
5-day work weeks 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.
Carry responsibilities and duties associated with Manager On Duty (MOD) job description as assigned.
Setting up various meeting spaces/ function spaces while working with the facilities team.
Basic understanding of AV equipment for corporate groups or other functions.
MINIMUM REQUIREMENTS:
Must enjoy working with the public, and have a strong appreciation for the guests’ experience.
Knowledgeable of 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.
Prior experience in food & beverage service is necessary. Supervisory or lead server experience is preferred.
Must 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.
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.
Must be eligible to work in the United States of America.
Must be at least 18 years of age.
ABILITIES REQUIRED:
Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. Must have the ability to work on uneven outdoor surfaces, move and arrange chairs, tables, and banquet equipment.
Occasional stair climbing.
Manually handle/lift/carry product 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.