The base salary range for this position is $80K - $100K.Assists the General Manager in the supervision and activities at CanoeHouse.  Directs the team members in the service and selling of food items.  Provides leadership and supports the team in achieving departmental goals and objectives.In coordination with the General Manager, selects, trains, schedules, supervises, counsels, and handles administrative functions for the department in accordance with established standards for hotel policy, safety, productivity and performance.Ensures timely and consistent execution of food and beverage service; is responsible to handle guest complaints, ensures guest satisfaction.Conducts on-going training sessions with team members to increase their knowledge and capabilities.  Leads daily briefings for CanoeHouse.Ensures restaurant supplies are ordered, fulfilled and adequate for restaurant needs.Works with the CanoeHouse Executive Chef to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presentedParticipate in management training sessions, communication and planning meetings.Participate in team members and community relations functions.Participate in meeting with clients from group and FIT sales.Participate in promotional events outside of the resort as needed.Interface with guests at CanoeHouse on a regular basis for guest satisfaction and PR purposes.Ability to step into any restaurant outlet and be effective.Understanding of basic food cost and payroll cost control.Understanding of basic beverage knowledge.Experience with discipline documentation process.Experience with Union team members and environment.Experience in interviewing line positions.Experience in training and have attended train the trainer classes.Must be self-motivated and results oriented.Ability to project self in a professional manner.Must be outgoing and enthusiastic with a positive mental attitude.Able to think, speak and give instructions in a clear and concise fashion without confusion.Must have a strong ability to work with people, and possess some experience in interpersonal relationships; able to work with and lead people from a variety of backgrounds.Must be able to not only train individuals, but to select the appropriate training and to maximize the value of the training.The ability to read and interpret documents such as safety rules, operating and procedure manuals, reservation printouts and budget reports.The ability to think and respond quickly to pending problems and ability to effectively process information and prioritize tasks at hand.Ability to make decisions that are in the guests and department’s best interests.