Restaurant Manager

LOCATION: Higgins BeachInn/Shade Restaurant in Scarborough, Me DEPARTMENT: Food & Beverage REPORTS TO: General Manager Join our intimate team of hospitality professionals whoprovide genuine customer service and fresh local food and drinks. The idealcandidate will be an empathetic leader who thrives under pressure; and lovesbeing by the beach! HOURS: Seasonal, 40-45hours per week COMPENSATION: $1,100-$1,300/week SEASON START/END DATES: April through October BENEFITS: 401k, discounted stays/f&b at affiliated properties SUMMARY OF ESSENTIAL JOB FUNCTIONS: • Responsible for gracious guestservices; attending to guests inquiries, comments, and concerns whilerepresenting The Higgins Beach Inn and Migis Hotel Group in a professionalmanner and appearance. • Work with the other Food & Beveragemanagement to hold the standards of product and operational execution ofrestaurant/bar services. Continuously direct, evaluate and improve food andbeverage services. • Knowledgeable about all foods served,plating and beverage pairings, a complete understanding of the kitchens timing,and execution of all menu items. The Restaurant Manager acts as liaison betweenthe guests, service staff, and kitchen. • Responsible for shift end (daily)reporting, in the form of schedule changes, product inventories,ordering/delivery invoices, and sales. • Responsible for recruitment, trainingand scheduling of all front of house employees to budget. • Responsible to provide timely feedbackto all associates. • Provide staff members with leadershipby being an active participant on the floor. Be seen as a source of informationand guidance, offer relevant information, and motivate through example. • Communicate effectively with allmanagement and across hotels lines. Open honest feedback delivered in anappropriate manner to peers and line staff alike is vital. • Maintain knowledge of house counts andbusiness levels. • Assist in maintaining a week-to-weekschedule based on forecasted business and labor targets. Effectively lead ourstaff towards greater consistency to increase productivity while maintainingoptimum service to guest. • Responsible for filling shifts andaltering schedule day to day as changes need to occur based on call outs, shiftchanges, or business demand. • Assist in managing bar service,restaurant, cocktail and wine menus and purchasing of all beverages. Havea knowledge of pars, cost and inventory controls, maintain use of standardizeddrink recipes and consistent service practices. • Ensure the execution of a clean facilitywithout defect or damage, overseeing proper care, cleaning and stock ofinteriors, service and tablewares, furniture and equipment. • Responsible for the welfare of ourguests and employees: minimize the liability to ownership by understanding andenforcing, health & safety code regulations, licensing, and state lawsregarding the sale, service and consumption of alcoholic beverages on premise. • Assist in performance of monthlyliquor, beer, wine, and soda inventories. You will be asked to monitorsmallwares to include glass and china, establish and maintain pars and controlcost through care and reduction in breakage. • Protect the assets of Higgins BeachInn and MHG. • Understand personal sanitation, theuse of personal protective equipment and be aware of ways to prevent personalinjury from improper reaching, lifting, stretching and carrying. • Know who to notify in case of brokenequipment or unsafe/unsanitary conditions. MINIMUM REQUIREMENTS: • Must be eligible to work in the UnitedStates of America. • Must be at least 21 years of age. • Must enjoy working with the public andhave a strong appreciation for the guest experience. • Knowledgeable of fine and casualdining styles, proper food and beverage service, basic cooking techniques,current health codes and liquor laws. • Should be well spoken, have a can-doattitude, be a quick learner and with hands on accountability. • Prior experience in food &beverage service is necessary; to include 3 plus years of food and beverageexperience. Management experience would be an asset. • Must able to perform and teach allskills required of any front of house positions and willing to learn the skillset of back of house employees. • Candidate should show enthusiasm,graciousness, flexibility, adaptability, strong leadership and organizationskills, the ability to work under pressure and multi-task, and the desire tolearn and teach. • Ability to communicate in English,both orally and written, with guests and employees, some of whom will requirehigh levels of patience, tact and diplomacy. • Ability to work as a part of a team. • Ability to understand verbaldirections, menu details, labels on chemicals, and other workplace safetysignage. • Active listening and observationskills. • Ability to work under pressure anddeal with deadlines, and stressful situations during busy periods. ABILITIES REQUIRED: • Frequent walking, bending, balancing,stooping, reaching, pushing, lifting, manual dexterity and repetitivemotions. May require the ability to work on uneven outdoor surfaces, moveand arrange chairs, tables, and banquet equipment. • Occasional stair climbing. • Manually handle/lift/carry product upto 50 pounds between knee and shoulders. • Must have bilateral fine manipulationof both hands which may be repetitive for entire shift. • Must be vertically mobile working inlimited space for entire shift. • Working in extreme temperatures andconditions both indoors and out. • Schedule varies according tooperational needs; may include early mornings, evenings, weekends, holidays,and split-shifts. • Frequent hand-washing. • Hazards include, but are not limitedto lifting injuries, stress, slips, and tripping. DISCLAIMER The above statements are intended todescribe the general nature and level of work being performed by peopleassigned to this classification. They are not to be construed as anexhaustive list of all responsibilities, duties, and skills required orpersonnel so classified. All persons may be required to perform dutiesoutside of their normal responsibilities from time to time, as needed.

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