As Restaurant Manager, your responsibilities are to oversee operations for the restaurant, bar, and kitchen. These responsibilities include, but are not limited to, overseeing daily operations for kitchen food service including restaurant & bar food menus, BBQ raft lunch & catered events, hiring/training/supervising staff, completing weekly inventory & ordering of beverage, and producing product in a timely manner to ensure a high-quality guest experience.
Full-time Seasonal June-End of Sept (nights and weekends are required)
Responsibilities to Include:
Manage Back of House and perform cooking duties
o Full understanding & utilization of all indoor & outdoor kitchen equipment
o Train and supervise back of house staff in production, quality and consistency
o Supervise and assist in cooking and prep, catering and lodge events and BBQ raft lunches
o Track staff certifications
o Create staff schedules
o Ensure cleaning schedule is completed (daily, weekly, monthly)
Manage Front of House and perform serving duties
o Full understanding and utilization of restaurant equipment
o Understand and update Toast POS
o Train and supervise front of house staff in production, quality and consistency
o Supervise and assist in restaurant and bar orders
o Track staff certifications
o Create staff schedules
o Ensure cleaning schedule is completed (daily, weekly, monthly)
Manage food, bar, and restaurant inventory and weekly ordering
Manage food cost & menu pricing
Equipment maintenance
o Report problems immediately to Assistant General Manager
Maintain excellent customer service and positive attitude toward guests, customers, clients & co-workers
Conduct performance review and exit interview for all direct reports 1 week prior to employee’s departure date
Position Qualifications:
Requires a positive attitude, strong work ethic, and a commitment to providing world-class service to the client, guests, and co-workers
Possess current Food Handler Certification
Obtain OLCC Server’s Permit (alcohol serving license)
Must be able to lead, motivate, and communicate effectively with others
Strong organizational abilities and attention to detail
Inventory management experience
Line-cooking experience
Willingness to take responsibility
Knowledge of personal computers
Must be willing to work nights, weekends and holidays as needed
Preferably one season in kitchen food service or like environment performing like duties as Line Cook, Kitchen Manager or Sous Chef
Preferably one season in Front House or like environment performing like duties as Bartender, Server, Expo or Shift Manager
This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing.
