Set amidst the serene Catskill Mountains, Bluebird Hunter Lodge beckons you to unwind in its tranquil ambiance. With 42 unique rooms and 2 charming chalets, our recently renovated lodge promises a one-of-a-kind experience, offering a perfect blend of relaxation and adventure against the backdrop of the majestic Catskills. Key Responsibilities: • Oversee operations for both Back of House and Front of House • Supervise kitchen, bars, restaurants, and event staff • Efficiently collaborate with the General Manager for banquet functions • Collaborate closely with the Guest Services Manager, Executive Housekeeper, and General Manager to elevate guest experiences • Emphasize exceeding expectations, building relationships, and driving profitability Responsibilities: • Supervise all operations in the Back-of-house and Front-of-house areas, managing the kitchen, bars, restaurants, and events staff at Hunter Lodge in Hunter, NY, US. • Efficiently coordinate staff to ensure the success of banquet events in collaboration with the General Manager. • Work closely with the Guest Services Manager, Executive Housekeeper, and General Manager to create outstanding guest experiences, exceed expectations, nurture relationships, and maximize profitability. • Represent Hunter Lodge and Lark Hotels with exceptional service standards and professionalism throughout guests' stay, from reservations to departure. • Oversee the daily operations of food service revenue centers, managing activities from opening to closing. • Lead recruitment efforts by interviewing, hiring, and training food, beverage, and banquet personnel alongside the General Manager. • Provide timely feedback to staff on job performance to increase productivity and improve guest service. • Guide and mentor staff to uphold consistent service standards and efficiency, actively engaging on the floor. • Develop and implement staff schedules based on business forecasts and labor targets. • Update restaurant, cocktail, and wine menus regularly to ensure accuracy and enhance the guest experience. • Cultivate and maintain relationships with vendors, purveyors, and service contractors. • Conduct monthly inventories of liquor, beer, wine, and soda while monitoring small wares inventory to manage costs effectively. • Collaborate with the Director of Food + Beverage to understand menu items and pricing strategies. • Ensure the delivery of high-quality food and beverage services, continuously seeking improvements. • Serve as a liaison between guests, service staff, and the kitchen to facilitate smooth communication and operations. • Participate in managerial meetings to discuss overall operations and provide feedback from the Front of the House. • Assist in promotions and marketing activities in partnership with the Social Media Coordinator/Administrative Assistant. • Maintain a clean and well-maintained facility, adhering to health and safety regulations and licensing laws. • Fulfill Manager On Duty (MOD) responsibilities as assigned. • Uphold high standards of sanitation, safety, and personal protection in the workplace. • Review and approve employee hours for payroll accuracy, safeguarding the property and assets of Lark Hotels. Qualifications: • The applicant must be legally eligible to work in the United States of America. • Candidates should have a minimum of 3 years of experience in food and beverage service, specifically in managerial roles like restaurant general manager or food and beverage manager. • An educational background in business management, culinary arts, or hospitality management would be advantageous. • The position requires working a 5.5-day week during the season, totaling 50-60 hours, including overseeing the floor for 4 nights. • Applicants need to be at least 21 years old. • Proficiency in English communication is essential for effective interaction with guests and staff. • A strong commitment to enhancing the guest experience is a fundamental requirement. • Knowledge of fine dining, casual dining, and banquet styles is essential, along with expertise in food and beverage service, basic cooking techniques, health regulations, and liquor laws. • Possession of Tips and Serve-Safe certifications is mandatory. • The ideal candidate should exhibit exceptional communication skills, a positive attitude, adaptability, hands-on responsibility, and strong teamwork capabilities. • Essential skills include the ability to understand verbal instructions, menu details, safety protocols, and chemical labels. • Strong listening and observational skills are crucial, as well as the capability to perform well under pressure and manage stressful situations during peak periods. Compensation: $60,000 yearly

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• Supervise all operations in the Back-of-house and Front-of-house areas, managing the kitchen, bars, restaurants, and events staff at Hunter Lodge in Hunter, NY, US. •
• Efficiently coordinate staff to ensure the success of banquet events in collaboration with the General Manager. •
• Work closely with the Guest Services Manager, Executive Housekeeper, and General Manager to create outstanding guest experiences, exceed expectations, nurture relationships, and maximize profitability. •
• Represent Hunter Lodge and Lark Hotels with exceptional service standards and professionalism throughout guests' stay, from reservations to departure. •
• Oversee the daily operations of food service revenue centers, managing activities from opening to closing. •
• Lead recruitment efforts by interviewing, hiring, and training food, beverage, and banquet personnel alongside the General Manager. •
• Provide timely feedback to staff on job performance to increase productivity and improve guest service. •
• Guide and mentor staff to uphold consistent service standards and efficiency, actively engaging on the floor. •
• Develop and implement staff schedules based on business forecasts and labor targets. •
• Update restaurant, cocktail, and wine menus regularly to ensure accuracy and enhance the guest experience. •
• Cultivate and maintain relationships with vendors, purveyors, and service contractors. •
• Conduct monthly inventories of liquor, beer, wine, and soda while monitoring small wares inventory to manage costs effectively. •
• Collaborate with the Director of Food + Beverage to understand menu items and pricing strategies. •
• Ensure the delivery of high-quality food and beverage services, continuously seeking improvements. •
• Serve as a liaison between guests, service staff, and the kitchen to facilitate smooth communication and operations. •
• Participate in managerial meetings to discuss overall operations and provide feedback from the Front of the House. •
• Assist in promotions and marketing activities in partnership with the Social Media Coordinator/Administrative Assistant. •
• Maintain a clean and well-maintained facility, adhering to health and safety regulations and licensing laws. •
• Fulfill Manager On Duty (MOD) responsibilities as assigned. •
• Uphold high standards of sanitation, safety, and personal protection in the workplace. •
• Review and approve employee hours for payroll accuracy, safeguarding the property and assets of Lark Hotels.