Restaurant Manager
Higgins Beach Inn

Lead our Front of House team in a charming Maine neighborhood - housing available

Charming sandy beach community in Southern Maine, 15 minutes from downtown Portland

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Restaurant Manager

Higgins Beach Inn
Scarborough, Maine
$1,000.00 - $1,200.00 / week
Previous experience required
Start Date:
Starts in 2 months. (Apr 17, 2023)


The Restaurant Manager at Higgins Beach Inn (HBI) will oversee all aspects of the FOH Shade restaurant (an 80 seat, free-standing restaurant) exceeding normal industry quality standards.  This is a leadership position where he or she will work closely with General Manager, MHG Director of Operations, Shade Executive Chef, and Ownership to provide an excellent and memorable dining experience.   The Restaurant Manager is responsible for ensuring the very highest quality standards are met while creating a working environment conducive to learning that fosters leadership and development.  

Location: Higgins Beach Inn/Shade Restaurant in Scarborough, ME
Hours: Seasonal, Full-time, 5.5 days per week, 55-60 hours per week
Compensation: $1,000 to $1,200 per week depending on experience with bonus upon successfully completing the season, employee housing available for rent.
Season Start/End dates: April (flexible) to early November 2023
Experience: 3+ years experience in the hospitality industry with increasing responsibilities.


  • Responsible for gracious guest services and interaction from reservations to departure, attending to guests inquires comments and or concerns while representing The Higgins Beach Inn and The Migis Hotel Group (MHG) in a professional manner and appearance.
  • Work with the other food & beverage management to hold the standards of product and operational execution of restaurant/bar services. 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 Restaurant Manager acts as liaison between the guests, service staff, and kitchen.
  • Responsible for shift end (daily) reporting, in the form of schedule changes, product inventories, ordering/delivery invoices, and sales.
  • Responsible for recruitment, training and scheduling of all front of house employees to budget. 
  • Responsible to provide timely feedback to all associates.
  • Provide staff members with leadership by being an active participant on the floor. Be seen as a source of information and guidance, offer relevant information, and motivate through example.
  • Communicate effectively with all management and across hotels lines.  Open honest feedback delivered in an appropriate manner to peers and line staff alike is vital.
  • Maintain knowledge of house counts and business levels. 
  • Assist in maintaining a week to week schedule staffed to forecasted business and labor targets.   Effectively lead our staff towards greater consistency to increase productivity while maintaining optimum service to guest.
  • Responsible for filling shifts and altering schedule day to day as changes need to occur based on call outs, shift changes, or business demand.
  • Assist in managing bar service, restaurant, cocktail and wine menus and purchasing of all beverages.  Have a knowledge of pars, cost and inventory controls, the use of standardized drink recipes and consistent service practices. 
  • Ensure the execution of a clean, well groomed, facility without defect or damage, overseeing proper care, cleaning and stock of interiors, service and table wares, furniture and Open Table 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.
  • Assist in performance of monthly liquor, beer, wine, and soda inventories.  You will be asked to monitor smallwares to include glass and china, establish and maintain pars and control cost through care and reduction in breakage.
  • Responsible for the performance of daily internal operations and tasks required from opening to closing.
  • Protect the assets of Higgins Beach Inn and MHG.
  • 5-5.5 day work week in season, 45-50 hours a week.
  • 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.



  • Must be eligible to work in the United States of America.
  • Must be at least 21 years of age.
  • Must enjoy working with the public, and have a strong appreciation for the guests’ experience.
  • Knowledgeable of fine, casual and banquet dining styles, proper food and beverage service, basic cooking techniques, current health codes and liquor laws.
  • Should be well spoken, have a can do attitude, be a quick learner and with hands on accountability.
  • Prior experience in food & beverage service is necessary; to include 3 plus years of food and beverage experience.  Management experience would be an asset.
  • Must able to perform and teach all skills required of any front of house positions and willing to learn the skill set of back of house employees.
  • Diploma or degree in business management, culinary arts or hospitality management would be a great asset.
  • Candidate should 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.
  • 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.
  • 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.
  • 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.
  • Working in extreme temperatures and conditions both indoors and out. 
  • Schedule varies according to operational needs; may include early mornings, evenings, weekends, holidays, and split-shifts.
  • 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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