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Food & Beverage Front of House Manager

Job Description

This position is only available to those wishing to live on site. A full season commitment is required from May 1st-November 10th. This job is also available year round which would include paid vacation and year round housing. 

On Site Living Includes: All housing, utilities, access to onsite laundry room and detergent, use of all property amenities (swimming, kayaks, canoes, paddleboards, hiking trails, tennis, volleyball, basketball) when not working or used by guests. WiFi is available and free, but limited to areas of service on property. 

Salary: $850-950/wk, year round (preferred) or seasonal

Perks: Shift Meals, 3 Weeks Paid Vacation & $200 Health Insurance Stipend (for year round employment only)

Job Start Date: April 21 - May 1st

Department: Hospitality Front of House

We are looking for a full time Front of House Manager who would also be a secondary on-site and on call manager with the General Manager. You would share on call duties with the General Manager during the season and off season. This position is salaried. The Front of House Manager reports to the Director of Hospitality and is responsible for managing all front of house operations of Food & Beverage for weddings, events, and the restaurant. This position is a 5 day work week with possibility for a few 6 day work weeks during July-Aug only and includes night shifts to close the restaurant and manage front of house operations during weddings and events on property during the season. In the off-season, this position shifts to become onsite manager with a 4 day work week. The 3 weeks paid vacation can only be taken during the off season unless otherwise approved by the Director of Hospitality. Other day off requests must be approved with minimum 2 weeks notice. 

 

Responsibilities:

  • Managing front of house staff for the restaurant and events include event and bar staffing

  • Scheduling for all front of house staff

  • Training for Front of House staff

  • Hiring if needed with the assistance of the Director of Hospitality

  • Ensuring standards for front of house operations are maintained according to the Standard Operating Procedures of the company 

  • Ensuring guest satisfaction by maintaining standards, resolving complaints, and providing excellence in customer service

  • Assisting in setting up for and breaking down for events including setting up tables, chairs, table settings, decor if needed, bars, etc according to event layout documentation provided

  • Maintaining bar and cafe weekly inventory and coordinating with Director of Hospitality for beverage and front of house ordering needs. 

  • Point of contact during events for managing all front of house operations during events including assisting the Event Manager in helping to coordinate any event needs before, during, and after the event 

  • Coordinate with Kitchen Manager and Director of Hospitality for each event/meal to ensure items are properly labeled and everything is appropriately set up for each meal

  • Maintain organization of all Front of House areas and materials

  • Maintain cleanliness of all Front of House areas 

  • Functions as the on-call manager for guests 5 nights a week with two nights off to coincide with days off. 

  • Minimum 1 year supervisory experience in hospitality foodservice front of house

  • Must be able to lift up to 50lbs

  • Must be able to stand on feet for 8-9 hours a day