Restaurant and Banquet Manager

CCMC; Sedona (AZ); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k) matching

Paid time off

Parental leave

Education reimbursement

Employee Assistance Program

Job summary

HOAMCO seeks an experienced Restaurant & Banquet Manager for The Club at Seven Canyons in Sedona. You will oversee daily restaurant operations, lead front-of-house staff, and curate an exceptional wine program with expert food pairings.

You’ll drive service excellence, manage inventory, and collaborate with the Executive Chef & Director of Food, Beverage & Events to optimize profitability and guest satisfaction.

Qualifications

• Minimum 3-5 years of restaurant management in fine dining/private club settings.
• Strong wine knowledge and service excellence.
• Proven leadership to train and motivate a team.
• Hospitality, communication, and problem-solving abilities.

Responsibilities

• Lead front-of-house team to deliver a polished dining experience.
• Recruit, train, and mentor staff in fine dining etiquette and wine pairing.
• Oversee wine program, inventory, and supplier relations.
• Manage daily operations, costs, and service standards.
• Collaborate with culinary team on pairing and events.

Skills

Leadership

Team Management

Guest Experience

Wine Knowledge

Inventory Control

POS Systems

Reservation Platforms

Education

Hospitality management training

Tools

POS systems

Reservation platforms

Job description

Job Title: Restaurant & Banquet Manager
Location: The Club at Seven Canyons
Job Type: Full-time
Reports To: Director of Food, Beverage & Events
Job Summary: Seasons at Seven Canyons is seeking an experienced Restaurant & Banquet Manager with a strong background in fine dining and wine service. This role requires a dynamic and passionate professional with exceptional leadership, hospitality, and operational management skills. The ideal candidate will oversee daily restaurant operations, ensure impeccable service standards, and enhance the guest experience through expert knowledge of food, wine, and hospitality.

Key Responsibilities

Leadership & Team Management

• Supervise and lead the front-of-house team, ensuring a professional and polished dining experience.
• Recruit, train, and mentor staff in fine dining etiquette, customer service, and wine pairings.
• Foster a positive work environment, motivating staff to provide top-tier service.
• Conduct regular performance evaluations and provide coaching to improve service standards.

Guest Experience & Service Excellence

• Ensure a seamless and memorable dining experience, maintaining the highest levels of hospitality.
• Engage with Members & guests to provide expert wine recommendations and food pairings.
• Handle Member & guest inquiries, feedback, and concerns with professionalism and efficiency.
• Maintain professional, working relationships with Membership & guests to enhance loyalty and patronage.

Wine & Beverage Program Management

• Under the guidance and direction of and working with the Director of Food, Beverage & Events oversee the wine list, working with suppliers to curate an exceptional selection.
• Manage wine inventory, ensuring proper storage and minimizing waste.
• Train staff in wine knowledge, service techniques, and upselling strategies.
• Collaborate with the culinary team to develop seasonal wine pairings and tasting menus.

Operational & Financial Management

• Oversee daily restaurant operations, ensuring efficiency and adherence to service standards.
• Manage control costs, and optimize profitability through strategic planning with the Executive Chef & Director of Food, Beverage & Events
• Monitor inventory levels and coordinate ordering with vendors and suppliers.
• Ensure compliance with health, safety, and alcohol service regulations.
• Implement and maintain restaurant policies, procedures, and service protocols.

Marketing & Business Development

• Collaborate with the department heads on marketing initiatives, special events, and wine tastings to drive revenue.
• Develop strategies to attract and retain customers, enhancing the restaurant’s reputation.
• Analyze guest feedback and industry trends to improve service offerings.

Qualifications & Experience

• Minimum 3-5 years of restaurant management experience in a fine dining and private club setting.
• Strong wine knowledge, preferably with prior training
• Proven leadership skills with the ability to train and motivate a team.
• Exceptional hospitality, communication, and problem‑solving abilities.
• Experience in inventory control.
• Knowledge of restaurant technology, including POS systems and reservation platforms.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Preferred Skills & Certifications

• Formal training in hospitality management or culinary arts.
• Experience in menu development and food & beverage pairing.
• Certification in food safety and alcohol service (e.g., ServSafe, TIPS).

Compensation & Benefits

• Competitive salary based on experience
• Performance-based bonuses
• Health and wellness benefits
• Opportunities for professional growth and certification reimbursement

What We Offer

• Comprehensive benefits package including medical, dental, and vision
• Wellness program
• Flexible Spending Accounts
• Company-matching 401k contributions
• Paid time off for vacation, holidays, medical, and volunteering
• Paid parental leave
• Training and educational assistance
• Support programs, including Employee Assistance Program and Calm Health
• Optional benefits including short- and long-term disability, life insurance, and pet insurance
• Most importantly, a caring team who is dedicated to your success!

Why Join HOAMCO?

Since 1991, HOAMCO has been an industry leader in community association management, currently serving over 600 communities across seven states. We are committed to integrity, service excellence, and a collaborative team culture. At HOAMCO, you’ll be part of a growing organization where your work has a meaningful impact.