Unit Manager Salary in Natick, MA

GREAT PEOPLE | GREAT BENEFITS | JOIN OUR ALL-STAR TEAM!Boathouse General Manager- $65k- Natick, MAGuest Services, Inc. is looking for a passionate and enthusiasticleader to manage two non-motorized rental operations outside of Boston. The ideal candidate for this position is a high energy leader who enjoysworking outdoors, has experience motivating teams of 20+, has a desire tolearn, loves to teach, strives to deliver great results, and has some financialmanagement knowledge. This on-site position is located in Natick and Newton, Massachusetts.This position starts at $65,000/year.Guest Services, Inc. offers amazing benefits such as medical, dental, vision, a 401K savings program, paid time off, employee discounts at recreational and lodging facilities nationwide, and more! Apply today to join our All Star Team! JOB SUMMARYThe Boathouse General Manager cultivates a team environment that provides exceptional customer service while directing the management team and ensuring all staff members perform at a consistently high level. The Boathouse General Manager motivates, instills accountability, and achieves results to drive success in the position. The Boathouse General Manager is responsible for all aspects of unit operations and management, including dock maintenance, boat slips, equipment, rentals, and property to facilitate the fulfillment of financial goals and company initiatives.ESSENTIAL FUNCTIONSPlan and develop daily operations. Forecast and analyze sales, labor, and profit; and, ensure compliance with established budget. Schedule, supervise, and participate in the operational duties specific to the unit.Recruit, supervise, train, schedule, discipline, review, and direct the unit's management and staff. Maintain accounting records, daily reporting requirement, and cash control. Manage P&L statement. Respond to customer inquiries and resolve customer complaints. Maintain and ensure safe facility environment including standards for maintenance and upkeep of unit's equipment, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify District Manager of all unusual events, circumstances, or other safety or quality control issues. Represent the company in a professional and positive manner at all times. Maintain and enhance the company's image when interacting with clients, guests, associates, and vendors.Ensure maintenance of all facilities including docks and grounds-keeping of surrounding areas. Create and implement preventive maintenance programs for infrastructure/equipment and comprehensive risk management program, managing boats/vessel scheduling, slip leasing and collections.Maintain awareness of safety issues, and report them immediately to your manager.SKILL AND KNOWLEDGE REQUIREMENTS INCLUDEBachelor's Degree preferred. 3 years of management experience. Boating related experience preferred. Ability to swim.CPR/First Aid Certification.Ability to organize and produce diverse classes, tours, and boathouse programs. Computer proficiency with the ability to utilize MS Word, Excel, and Outlook.Demonstrated talent for interacting with a wide variety of people; ability to effectively organize and coordinate multiple priorities; ability to learn and develop new skills; ability to problem solve. Ability to maintain confidentiality. Excellent interpersonal, administrative, telephone and other communications skills.PHYSICAL AND MENTAL REQUIREMENTSMoving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise moves in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.Ability to stand for the entire work day and to climb steps regularly. Withstanding temperature extremes and inclement outdoor weather. Reading and writing work-related documents in English.Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.Constantly communicates and receives verbal communication with other employees in fast-paced environment.Physical presence at the job site is essential to perform job duties. EQUIPMENT USEDTypical office equipment (computers, phone system, fax, copiers, scanners, among others).Marina and dock maintenance equipment.Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.

The Culinary Lead contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Culinary Lead blends culinary talent, business acumen and teaching skills to support the Resident Chef in driving business results and the staffing and performance management of all culinary employees. The Culinary Lead reports to a Resident Chef. JOB DUTIES AND RESPONSIBILITIES: • Models and directs employees to ensure customer service standards are met. • Delivers and holds employees accountable for an exceptional cooking class experience at every class using recipes and game plans provided.• Contributes to an environment where employees are informed and capable by supporting and/or delivering training for all employees. • Maintains proper storage, prep and service procedures and maintains all equipment and workspaces to ensure sanitary conditions. • Ensures all food items are cooked and served at the correct temperature. • Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed. • Provides coaching in the moment and performance feedback to culinary employees. • Seeks opportunities to increase cooking class and retail sales and directs culinary employees to execute sales plans. • Anticipates and solves problems by taking decisive action, follows up with the Resident Chef. • Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary. • Ensures the accuracy and integrity of employee information including, but not limited to, Time and Attendance records and personal data. • Appropriately partners with Resident Chef, HQ Culinary Team, Human Resources and other departments as needed or necessary. • Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office. • Ensures adherence to applicable wage and hour laws. Accurately records time worked according to SLT policy. • May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks. • Additional responsibilities as assigned by Resident Chef. ESSENTIAL FUNCTIONS: • Ability to communicate verbally and work cooperatively with employees and customers. • Ability to remain in a stationary position for up to 3 hours at a time. • Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers. • Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose. • Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. • Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques. • Ability to work a varied schedule which includes teaching a minimum of one and a maximum of four classes per week (depending on location) to observe employees and customers at different times of the day, week and year. • Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. • Regular and predictable attendance. • Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. • Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. EXPERIENCE AND REQUIRED QUALIFICATIONS: • 1-2 Years progressively responsible kitchen operations or kitchen management experience. • Culinary degree or equivalent Sous Chef experience considered in lieu of degree. • Valid Food Handlers / Food Managers Certification. • Must be at least 21 years old. • Familiarity with MS Office Suite (Word, Excel, Outlook). • Demonstrated successful teaching and training experience. • Proven ability to drive sales and motivate teams. • Proven training and communication skills. • Proven leadership and financial management skills. Sur La Table Core Competencies for Everyone: • Focus on the Customer: You inspire and delight your customers. • Be Genuine: Your communication style is respectful, effective and sincere. • Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action. • Take Ownership: You are committed, responsible and provide solutions. • Achieve Results: You meet and exceed goals and expectations. This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice.