We are a popular business located on Frye Island on the beautiful waters of Sebago Lake Maine. A short 8-minute ferry ride will transport you to Frye Island, a vibrant summer community of approximately 550 homes in a peaceful, rustic environment. Our establishment, Frye’s Leap General Store and Café, provides general store and restaurant services to both the residents of the community as well as people who are boating on Sebago Lake.
The Assistant Front of House Manager is responsible for the daily operation of the restaurant with the major focus being guest satisfaction. This is a front of the house, direct guest-facing, hands-on position requiring the ability to train and manage a staff of up to 25 people while performing a specific job task in the operation (host/hostess, buss, serve, bartend, bar back).
The Assistant Manager will work solely from the restaurant floor and is responsible to appropriately interact with as many guests as possible to ensure guest satisfaction as well as make sure the restaurant FOH is operating under the guidelines of Frye’s Leap General Store and Cafe. The Assistant Manager must have strong communication skills and be comfortable talking to our guests during positive and negative experiences. They must have strong knowledge of POS operation, and be able to reconcile the day's sales at the end of the shift. Assistant Managers are responsible for confirming all opening and closing side work has been done, complete end of day cash out reconciliation with staff, and secure the restaurant.
Key responsibilities include:
Be on the floor during peak business hours for lunch and dinner unless the floor is covered by another MOD. Peak business times are defined as 12-2pm for lunch and 5-8p for dinner. Peak business and holidays will extend these hours.
Coordinate and oversee all front of house staff (host/hostess, buss, serve, bartend, bar back) in the absence of the Manager.
Conduct frequent and consistent guest table visits.
Assign opening and closing shift duties, assign server/busser sections, check out staff for end of shift cash outs, and side work completion.
Make cuts to staffing levels based on business volume.
Communicate frequently with BOH and assist in coordinating BOH staff in absence of kitchen Chef or Sous.
This is a seasonal role starting mid May through Labor Day with the potential of ending October 18th for interested individuals. Compensation up to$1250 per weekfor this role based on previous experience and skills.
