Migis Lodge on Sebago Lake · 19 hours ago
Restaurant Manager
Casco, ME
Full-time
Onsite
Mid Level
$1,100/wk - $1,200/wk
3+ years expMigis Lodge on Sebago Lake is a secluded destination resort in Maine seeking a motivated Restaurant Manager. The role involves supervising front-of-house operations, ensuring exceptional guest experiences, and collaborating with the Food and Beverage Manager to drive profitability and maintain service standards.
Hospitality
Responsibilities
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
Qualification
Required
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
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
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
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
Preferred
A diploma or degree in business management, culinary arts or hospitality management would be a great asset
Management and bar experience would be an asset
Benefits
HEALTH INSURANCE
ON SITE HOUSING
3 MEALS A DAY
DISCOUNTED STAYS/F&B AT AFFILIATED PROPERTIES
NEIRA DISCOUNTED STAYS AT AFFILIATED PROPERTIES
Company
Migis Lodge on Sebago Lake
Since 1916, we have opened our doors to guests seeking a step back from the world along the tranquil shores of Sebago Lake.
11-50 employees
Funding
Current Stage
Early StageCompany data provided by crunchbase