Bay Pointe Bar & Grille is an award-winning farm to table restaurant. Aptly named for its lakefront location (you can even dock & dine!) with panoramic island and garden views, Bay Pointe’s Executive Chef and culinary team impresses guests with house made locally sourced cuisine to satisfy the most seasoned palate. Bay Pointe Bar & Grille is a true culinary gem that will delight your senses with a fresh, seasonal menu, extensive wine selection, handcrafted cocktails and exceptional personalized service.
Job Responsibilities
-Provide the vision, leadership, and strategy to inspire employees to foster genuine guest engagement, creating memorable dining experiences while driving financial success.
-Develop and maintain positive relationships by engaging in the local culture and nurturing strong relationships with local officials, businesses, and our loyal well-established local customers.
Refine and maintain operations by enforcing policies and standard operating procedures, aiming for consistent productivity and quality of service.
-Maintains guest satisfaction by monitoring, evaluating, and auditing food and beverage services offerings.
-Maintain a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures.
-Maintain professional and technical knowledge by tracking emerging trends in the restaurant and hospitality industry.
-Exercise a savvy financial approach with a focus on revenue generation, cost containment and productivity improvement to align with company financial goals.
Work Hours and Benefits
The restaurant hours of Operations vary based on seasonality. In a nutshell, Memorial Weekend until end of October, which is consider our “high season”, the restaurant is open 7 days a week (4pm-10pm) and lunch on weekends (Fri/Sat/Sun from 11:30am-4pm). From November until Memorial Weekend, which is consider our “low season”, the restaurant is open 6 days a week (Monday-Saturday) from 4pm-9pm and no lunch.
-Restaurant General Manager schedule is required to average between 50-55 hours a week as business dictates.
-Employee Food and Beverage and Lodging Discounts
-Flexible schedule
-Health Insurance
-Paid Time Off
-Management Referral Bonus Program
Qualifications and Skills
-At minimum 3-5 years of experience, leading, managing and operating a similar volume establishment
-Self-motivated, well organized, ability to motivate others and results driven leader with exceptional ability to meet and exceed expectations and financial goals.
-Required excellent written and verbal communication skills
-Ability to supervise subordinate staff, including but not limited to, assignment of duties, evaluating service, and issuing disciplinary action when necessary
-Experience with Silverware POS is a plus
-We host 3 Holiday Brunches per year (Easter, Mother’s Day and Thanksgiving) in which the Restaurant General Manager must facilitate maximize seating to increase F & B revenue.
-The restaurant is CLOSED Christmas Eve, Christmas and New Year’s Day.
Physical Requirements
Most work tasks are performed indoors. Position requires walking and giving direction most of the working day. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Must be able to lift trays of food or food items frequently. Must be able to push and pull carts and equipment, liquor orders, Etc.
