Food And Beverage Manager
Black Point Inn

Year-Round Food and Beverage Manager at Historic Summer Resort near Portland, Maine!

Scenic Peninsula, Beach Front, Peaceful, Serene, Minutes from Portland

  • year round

Food And Beverage Manager

Black Point Inn
Scarborough, Maine
$58,000.00 - $65,000.00 / year
Previous experience required
Start Date:
Starts immediately!

Black Point Inn is seeking an experienced, energetic Food & Beverage Manager to join our year-round team, to oversee all aspects of the front of house operations at our seasonal (May through October) Food & Beverage facilities. Our year-round staff enjoy the dynamics of our busy summer season, while spending the offseason (November through April) recharging and planning for another Maine summer!

The Food and Beverage Manager at Black Point Inn is responsible for and will oversee all aspects of the front of house operations of bars and restaurants. The Food and Beverage Manager works in conjunction with the Sales and Events Manager on the staffing and execution of banquet events. They work in conjunction with the property’s Executive Chef, Sales and Events Manager, Guest Services Manager, Executive Housekeeper, and General Manager to create memorable experiences for our guest, to meet and exceed expectations, and build relationships while driving profitability. 

Our employees work hard, and we celebrate and reward them for it. We know our employees want tangible benefits that improve their financial security and allow them to relax and recharge when they’re living their best lives, outside of work. We believe we offer the perfect combination of compensation, work-life balance, friendly, respectful, and responsible co-working environment, and opportunity to grow in the field of hospitality.

Location: Black Point Inn, Scarborough, ME
Hours: Full-time, 40-55 hours per week May to October; 35 hours per week October-April
Compensation: $58,000 -$65,000 annually, depending on experience
Seasonal Position: Year-round position
Start date: ASAP (our operating season is May through October)
Benefits: 401k, PTO, Health Insurance, discounted stays/F&B at affiliated properties
Experience: Management experience preferred, minimum of 2 years experience in Hospitality or Restaurant atmosphere required.
Housing: Staff Housing available, transportation required


  • Responsible for gracious guest services and interaction from reservations to bill pay and departure, attending to guests’ inquires comments and/or concerns while representing BPI and Migis Hotel Group (MHG) in a professional manner and appearance.
  • Responsible for the performance of daily internal operations and tasks required for opening to closing the food service revenue centers.
  • Responsible for the recruitment and training of all food, beverage and banquet personnel. 
  • Provide timely feedback to all associates on job performance.
  • Effectively lead our staff towards greater consistency to increase productivity while maintaining optimum service to guests.   Leadership will be provided by being an active participant on the floor. Be seen as a source of information and guidance, offer relevant information, and motivate through example. Must able to perform and teach all skills required of any front of house positions
  • Maintain a two-week schedule staffed to forecasted business and labor targets.  Ensure that alterations to the schedule and shift filling is done smoothly and consistently and that this information is properly disseminated
  • Manage all restaurant, cocktail and wine menus and the POS database to ensure accuracy of menu items, availability and pricing. Provide guests with an excellent selection and service of spirits, wines, beers and soft drinks while purchasing to maintain a set par of cost and inventory controls to budget, using standardized recipes and consistent service practices.
  • Set up sales relationships and manage accounts with various vendors, purveyors and contractors of services and or equipment.
  • Perform monthly start-up and closing liquor, beer, wine, and soda inventories.
  • Monitor small wares including glass and china, establish and maintain pars and control cost through care and reduction in breakage or other loss
  • Work with the Executive Chef to understand menu items and pricing.
  • Continuously direct, evaluate and improve food and beverage services.
  • 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 Food and Beverage Manager acts as liaison between the guests, service staff, and the kitchen.
  • Communicate effectively with all management and across hotel’s departmental lines.  Maintain knowledge of house counts, business levels, scheduled groups and activities. 
  • Participate in the weekly Manager’s Meeting to discuss overall operations at Black Point Inn while providing input from the Front of House and taking feedback from other department heads to help foster our overall operational success.
  • Expedite in house promotions and small scale marketing by assisting the Social Media Coordinator/Administrative Assistant.
  • Ensure the planning and execution of a clean, well maintained, facility limiting defect or damage, overseeing proper care, cleaning and stock of interiors, service and table wares, furniture and POS 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.
  • Carry responsibilities and duties associated with Manager On Duty (MOD) job description as assigned.
  • 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.
  • 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.
  • Manually handle/lift/carry product 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.
  • Protect the assets of this property and Migis Hotel Group.


  • Must be eligible to work in the United States of America.
  • Prior experience in food & beverage service is necessary; to include 3 plus years management experience as a restaurant general manager or food and beverage manager.  Diploma or degree in business management, culinary arts or hospitality management would be a plus.
  • 5.5 day work week in season, 50-60 hours a week in the season, 4 shifts per week managing the floor.  Schedule varies according to operational needs; but may regularly include early mornings, evenings, weekends, holidays, and split-shifts.
  • Must be at least 21 years of age.
  • 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.
  • Must enjoy working with the public, and have a strong appreciation for the guests’ experience.
  • Knowledge of fine, casual and banquet dining styles, proper food and beverage service, basic cooking techniques, current health codes and liquor laws. Must be willing to learn the skill set of back of house employees.
  • Should be well spoken, have a can do attitude, be a quick learner and with hands on accountability.
  • 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.
  • Working in varying temperatures and conditions both indoors and out. 
  • Frequent hand-washing.
  • Hazards include, but are not limited to lifting injuries, stress, slips, and tripping.


The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.  They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified.  All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.

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