Restaurant Manager

About the role

Set in the heart of Woodstock, Vermont, Woodstock Inn & Resort is a year‑round New England destination known for combining refined hospitality with the character, craftsmanship, and natural beauty of Vermont. The 142‑room resort offers distinctive accommodations, a LEED‑certified spa, year‑round recreation, and a culinary program built around seasonal ingredients, local producers, and the resort's own Kelly Way Gardens. Dining is an important part of the guest experience. The resort's restaurants include the Red Rooster, a AAA Four Diamond‑rated dining experience, and Richardson's Tavern, where seasonality, craftsmanship, and locally sourced ingredients shape the menu. The resort's culture centers on heartfelt hospitality, collaboration, pride in the guest experience, and creating meaningful experiences for guests and employees alike.

The Restaurant Manager will be a highly visible, hands‑on leader responsible for helping deliver an exceptional dinner experience while supporting a talented front‑of‑house team and partnering closely with the culinary operation. This is an excellent opportunity for a restaurant leader who enjoys being on the floor, engaging with guests, developing employees, solving problems in real time, and working alongside a chef‑driven kitchen. The Restaurant Manager will typically be assigned responsibility for one dining room during a shift, with opportunities to provide oversight across both primary dining operations when business needs require additional support. The position is primarily an afternoon/evening role, generally beginning around 1:00–2:00 p.m. and continuing through close, with shifts typically running approximately ten hours. This role is well suited to someone who has developed a strong foundation in restaurant operations and is ready to contribute within an established luxury resort environment where standards, teamwork, and genuine hospitality matter.

Responsibilities

• Lead and support restaurant service during dinner while maintaining high standards for hospitality, food and beverage execution, presentation, cleanliness, and overall guest experience.
• Serve as a visible presence on the restaurant floor, engaging with guests, touching tables, anticipating needs, and resolving concerns with professionalism and sound judgment.
• Lead, coach, train, and develop servers and other front‑of‑house team members while helping create an environment of accountability, consistency, and professional growth.
• Partner closely with the Director of Restaurants, culinary leadership, chefs, and other resort departments to coordinate seamless service.
• Review reservations and anticipated business levels and develop an effective service plan for the evening.
• Coordinate VIP arrivals and special guest needs to help ensure thoughtful and personalized experiences.
• Monitor the transition from lunch into dinner service and complete necessary administrative and operational preparation before evening service.
• Assist with staffing plans and schedules based on projected business and operational needs.
• Support recruitment, onboarding, training, and continued development of restaurant team members.
• Respond appropriately to guest feedback and online reviews and identify opportunities to continually strengthen service.
• Partner with culinary leadership on nightly specials, menu knowledge, and communication with the service team.
• Create engaging ways to build product knowledge and performance, including menu quizzes, sales initiatives, and team competitions.
• Maintain strong awareness of food quality, beverage standards, sanitation, safety, and restaurant cleanliness.
• Remain calm and solutions‑oriented during busy services and confidently address operational challenges as they arise.

Qualifications

• At least two years of experience in restaurant or hospitality leadership, preferably as a Restaurant Manager or in a comparable role.
• Experience within a reputable restaurant, luxury hotel, resort, or hospitality group strongly preferred.
• Demonstrated ability to lead and manage front‑of‑house employees in an active service environment.
• Strong guest‑relations instincts and comfort engaging directly with guests throughout service.
• Experience partnering effectively with chefs and culinary teams in a quality‑driven restaurant environment.
• Ability to problem‑solve quickly, remain composed under pressure, and balance multiple priorities.
• Strong food knowledge and an understanding of high‑quality restaurant service standards.
• Familiarity with restaurant point‑of‑sale systems.
• Wine and broader beverage knowledge is preferred; formal wine education or training is considered an advantage.
• Hospitality education or culinary/hospitality school experience is welcomed but not required.
• Strong attention to detail, organization, communication, and follow‑through.
• Ability to remain on one's feet for extended periods and lift approximately 25–40 pounds as required by the operation.

Benefits

• Medical, dental, and vision coverage
• Employer‑paid life insurance
• Short‑term and long‑term disability coverage
• Paid time off
• 401(k) retirement plan with employer match
• Employee meals
• Resort and restaurant discounts
• Woodstock Athletic Club privileges
• Recreational privileges that may include golf, alpine and Nordic skiing, snowboarding, tennis, mountain biking, fitness classes, and other resort activities
• Spa and resort shop discounts
• Employee wellness programs
• Tuition reimbursement opportunities
• Potential discretionary bonus opportunities
• Relocation assistance may be available for the successful candidate

Pay

$65,000–$75,000 annually, based on experience and qualifications

Schedule

Primarily evening/dinner schedule, five nights per week; shifts generally begin around 1:00–2:00 p.m. and run approximately ten hours.