Restaurant Manager

Key Areas of Responsibility

• Lead and oversee daily Food & Beverage front-of-house operations, ensuring exceptional service standards and operational efficiency.
• Drive guest satisfaction by delivering memorable dining experiences and promptly resolving service issues.
• Recruit, develop, coach, and retain high-performing teams while fostering a positive, inclusive, and engaged work environment.
• Support revenue growth through sales initiatives, promotions, upselling strategies, and effective management of beverage and restaurant operations.
• Manage labor, expenses, inventory, and operating costs to meet or exceed budget and profitability goals.
• Ensure compliance with all company policies, food safety regulations, health department requirements, liquor laws, and workplace safety standards.
• Collaborate with culinary and restaurant leadership to develop menus, promotions, special events, wine pairings, and operational enhancements.
• Serve as a visible and active leader on the floor, providing support during high-volume periods and ensuring seamless guest service.
• Monitor key performance indicators, analyze business trends, and implement action plans to drive continuous improvement and operational excellence.

Reporting Relationship

Reports directly to the Restaurant General Manager and collaborates closely with Food & Beverage, Culinary, and Resort Leadership teams to achieve operational and financial objectives.