Bluefin Bay Family of Resorts

Profile Jobs

SUMMARY

Looking for a night owl who would like to join our team at Bluefin Bay as a part-time Night Auditor. This person will accommodates guests of Bluefin Bay by performing sales and customer service functions related to guest registration, departures and revenue collection, in a manner that will ensure our guests receive a secure place to stay with friendly, attentive service.

This person will also have the opportunity to help in other departments as well.  Some examples would be Quality, Houseman, Shuttle Driver and more.

EXAMPLE OF DUTIES AND RESPONSIBILITIES

Your ultimate responsibility will be to ensure guest satisfaction and establish a happy and healthy work environment for yourself and other employees you are working with. 

QUALIFICATIONS

To perform this job successfully, an individual will have training and eventually be able to perform each essential duty in an efficient manner. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Computer and customer service skills required.

Must have a valid Drivers License. 

 

Job Title: Bluefin Grille Shift Supervisor

Department: Bluefin Grille

Reports To: Food and Beverage Manager

Hourly position 40-45 hours per week

Prepared By: Tessa Paquette

Prepared Date: July 2021

Summary: Assists in management of Bluefin Bay Family of Resorts’ Bluefin Grille to ensure efficient and profitable operation both personally or through subordinate supervisors. Reports directly to the Manager of Bluefin Grille. Expected number of hours worked is 40 per week.

                               Essential Duties and Responsibilities

• Supervising service staff.
• Establishing performance standards for all employees of Bluefin Grille through, service to guests, food and beverage selections, food service, and menu preparation.
• Performing four to five Manager on Duty shifts weekly.
• Assisting in training all Front of the House Employees.
• Managing and training seasonal employees including international students.
• Processing guest food orders in person and on the telephone. 
• Answering guests' complaints and resolving problems.
• Inspecting food items prior to serving for proper preparation and presentation.           
• Requisitioning supplies and equipment.
• Schedule flexibility in time of staffing shortages or emergencies.
• Scheduling, coordination, and organization of Bluefin Grille Music Program.
• Maintaining musician contact and relationships.

 

Supervisory Responsibilities

Is responsible for the overall direction, coordination, and evaluation of staff members. Carries out supervisory responsibilities, under the direction of the Bluefin Grille manager, in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 

Competencies

To perform the job successfully, an individual should demonstrate the following competencies:

• Customer Service - Manages difficult or emotional guest situations; Responds promptly to guest needs; Solicits guest feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions.
• Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully, from all constituencies; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
• Technical Skills - Strives to continuously build knowledge and skills, is aware of how food service operations perform. Knows RDP and how to effectively communicate using the computer and telephone systems.
• Interpersonal Skills - Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
• Oral Communication - Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; Responds well to questions; Participates in meetings.
• Teamwork - Gives and welcomes feedback; Contributes to building a positive team spirit.
• Delegation - Delegates work assignments; Sets expectations and monitors delegated activities.
• Leadership - Exhibits confidence in self and others. Maintains control of emotions, reduces rumor and controls teamwork.
• Managing People - Takes responsibility for subordinates' activities; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Improves processes, products and services.
• Quality Management - Demonstrates accuracy and thoroughness.
• Cost Consciousness - Works within approved budget and set food and beverage policies.
• Strategic Thinking - Understands organization's strengths & weaknesses; Adapts strategy to changing conditions.
• Judgment - Displays willingness to make decisions.
• Planning/Organizing - Prioritize and plans work activities; Organizes or schedules other people and their tasks.
• Professionalism - Approaches others in a tactful manner.
• Safety and Security - Observes safety and security procedures.

 

Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience                                                  

Associate's degree (A. A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.

Language Skills                                                              

Ability to read, analyze, and interpret general business periodicals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills                                                     

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.

Reasoning Ability                                                          

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must frequently lift and/or move up to 50 pounds.

Job Title: Front of House Manager

Department: Bluefin Grille

Reports to: Food and Beverage Manager

Prepared By & Date: Tessa Paquette, Food and Beverage Manager, October 5, 2023

Time Commitment: 45-50 hours

Summary: Position oversees the management of all front-of-house (FOH) operations for Bluefin Bay Family of Resorts’ Bluefin Grille and is responsible for ensuring efficient, first-class, and profitable operations both personally and through subordinate supervisors and employees. Position also works closely with Bluefin Grille Chef to assist with BOH operations and in the oversight of kitchen staff.

 

                              Essential Duties and Responsibilities

• • • Supervising subordinate serving staff.
    • Establishing standards of excellence for food preparation, food service, and menu selection.
    • Managing & training all FOH employees (including servers, hosts, bar staff)
    • Scheduling FOH employees in coordination with the budget and business levels
    • Assist as needed with any weddings or events happening within the Bluefin Grille in absence or assistance with the Events Coordinator.
    • Processing guest food orders, either in person or on the telephone.
    • Performing 4-5 manager on duty shifts within the Bluefin Grille weekly.
    • Answering guests' complaints and resolving problems.
    • Inspecting food items for proper presentation prior to serving.
    • Performing monthly inventory counts, in collaboration with other management. 
• Requisitioning supplies and equipment.
• Scheduling equipment repair and replacement as needed.
• Preparing and conducting staff performance reviews in collaboration with other management.
• Placing beverage, liquor, beer, wine and supply orders.
• Representing the Bluefin Grille at weekly Food and Beverage Meetings.
• Any other related tasks.

 

Supervisory Responsibilities

Is responsible for the overall direction, coordination, and evaluation of staff members. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include assisting with interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 

Competencies To perform the job successfully, an individual should demonstrate the following competencies:

• Customer Service - Manages difficult or emotional guest situations; Responds promptly to guest needs; Solicits guest feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions.
• Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Participates in meetings.
• Teamwork - Gives and welcomes feedback; Contributes to building a positive team spirit.
• Delegation - Delegates work assignments; Sets expectations and monitors delegated activities.
• Leadership - Exhibits confidence in self and others. Maintains control of emotions, reduces rumor and controls teamwork.
• Managing People - Takes responsibility for subordinates' activities; Provides regular performance feedback; Participates in preparing staff performance reviews two times per year.  Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Improves processes, products and services..
• Quality Management - Demonstrates accuracy and thoroughness.
• Cost Consciousness - Works within approved budget and set food and beverage policies.
• Judgment - Displays willingness to make decisions.
• Planning/Organizing - Prioritize and plans work activities; Organizes or schedules other people and their tasks.
• Professionalism - Approaches others in a tactful manner.
• Safety and Security - Observes safety and security procedures.

 

Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education and/or Experience                                                  

Associate's degree (A. A.) or equivalent from two-year college or technical school and 3-5 years related experience and/or training; or equivalent combination of education and experience.

 

Language Skills                                                              

Ability to read and write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, and customers.

 

Mathematical Skills                                                     

Ability to calculate figures and amounts such as prices, discounts, and volumes. Ability to count cash and balance a till.

 

Reasoning Ability                                                          

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to stand; walk; reach with hands and arms; stoop, kneel, crouch; talk or hear and taste or smell. The employee must frequently lift and/or move up to 2

Bluefin Bay has consistently been voted Minnesota’s Favorite Resort and we are the employer of choice on the North Shore. Candidate must desire to work full time and view this as a long term position.

JOB SUMMARY

The Sous Chef will assist the culinary team in the supervision of the kitchen operation, management of culinary employees, and in the creation and costing of menus. This kitchen and the leaders of the culinary operation are responsible for the quality execution of all food going out to clients.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without some other combination of knowledge, skills, and abilities. 

RESPONSIBILITIES

• To ensure that all items are prepared and ready for service at each meal period.

• To assist and support each section area, ensuring the flair, creativity and quality standards.

• To ensure that waste of all food items during food preparation is kept to a minimum.

• To assist and train line cooks.

• To ensure the proper storage of all food items according to health and safety regulations.

• To assist in maximizing employee morale and productivity.

• To work in any section of the kitchen when necessary or as requested by the Head Chef.

• To become familiar with all sections of the kitchen to facilitate the flexible use of employees.

• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

• Ensure workstations are cleaned down at the end of a meal period and food is stored away in the appropriate manner

• Organizing and being part of deep cleaning in various area and times of the month.

• Ensure kitchen and food preparation areas are left clean and sanitized when unattended.

• Season and cook food according to recipes and experience.

• Observe and test foods to determine if they have been cooked sufficiently, taking temperatures.

• Portion, arrange, and garnish food, and serve food to patrons.

• Regulate temperature of ovens, broilers, grills, and roasters.

• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

• Supervise employees during shift and in opening/closing duties.

• Substitute for or assist other cooks during emergencies or rush periods.

• Assist with Inventory completion and help control cost procedures.

• Must follow all safety rules and actively prevent accidents.

• Commitment to the service values and ethics of the client and company.

• Willingness to set a high standard in the kitchen through leading by example.

• Job requires accepting criticism and dealing calmly and effectively with high stress situations.

• Job requires being reliable, responsible, and dependable, and fulfilling obligations.

 

QUALIFICATIONS

• Multi-unit experience working in a restaurant, group/catering and events with revenue volumes above $3M.

• Minimum of 5+ years in a hospitality management position.

• Must have comprehensive knowledge of food and beverage, service standards, guest relations and etiquette.

• Ability to lead, motivate and empower employees.

• Ability to set goals, create plans and take the correct actions.

• Ensure attractive presentation and quality of all food and dishes, menu planning.

• Willingness to set a high standard in the kitchen through leading by example

• Perform other reasonable job duties as requested by leader.

• Able to work under pressure and time deadlines during peak periods.

• Able to understand product ordering and receiving.

• Must possess superb knife skills.

• Must remain consistently self-driven and innovative while staying committed to become an industry leader.

• Must be willing to participate in the expansion of banquet and catering operations.

• Strong diagnostic, analytical and troubleshooting skills.

• Strong organizational skills.

• Must understand accounting and supply chain functions.

• Familiarity with industry standard technologies and programs.

• Experience working with grilled meats and other items.

• Ability to work effectively in a team environment and take initiative.

• Excellent written and verbal skills.

• Current Food Service Manager certification.

• Ability to understand and apply principles of all Food & Beverage metrics of measurement.

• Available to work a varied schedule that will include evenings, holidays and weekends.

 

PHYSICAL REQUIREMENTS

• Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds

• Work requires the following motions: bending, twisting, squatting and reaching.

• Regularly exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, and extreme heat.

• Occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock.

 

**This position can range from $40,000 to $45,000 depending on candidate's qualifications.
 

Inspects guest units prior to guest and owner arrival for cleanliness and quality, ensuring Bluefin Bay’s standards.

SAMPLING OF DUTIES AND RESPONSIBILITIES

• Provides superior customer service both internally with coworkers and externally with guests.
• Inspects guest units using the housekeeping departments scoring procedure. Enters scores into productivity program. Communicates with coworkers on any cleanliness issues.
• Reports rooms ready for occupancy after ensuring cleanliness is up to standards. Some light cleaning may apply.
• Stocks and/or maintains specified products in required quantities to adequately clean assigned units.
• Completes the daily unit assignments; correctly identifying the status of each assigned unit and, reports any maintenance problems or product shortages.
• Maintains security for guests and property by keeping unit doors and windows shut and locked at all times; setting the thermostats to proper temperature for the season, reporting any suspicious activity by guests or others; properly labeling lost and found articles and turning them in daily; observing all other security and safety regulations as set forth.
• Performs other tasks as assigned by the executive housekeeper or supervisor: (i.e. cleaning public or employee restrooms, washing windows, working in laundry, or training new employees.
• Performs all other duties as assigned by management

QUALIFICATIONS

Housekeeping and customer service experience preferred.  Must be able to effectively communicate with coworkers and supervisor.  Must have a strong attention to detail.

EDUCATION and/or EXPERIENCE

Less than high school education; up to six months related experience or training. Individual must have ability to work flexible working hours including weekend, weekdays and holidays.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to outside weather conditions. The employee is occasionally exposed to fumes or airborne particles. Rubber gloves and face mask are provided as required or needed. The noise level in the work environment is usually moderate.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, and reach with hands and arms and use hands to finger, handle, or feel. The employee frequently is required to climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. This job occasionally requires long working hours.