RESTAURANT MANAGER

Tahoe Mountain Club; California (MO); On-site; USD 68,000 - 74,000; Full time

Job summary

An established industry player seeks a Restaurant Manager to lead multiple dining outlets and banquets. This role involves overseeing daily operations, managing staff, and ensuring exceptional guest experiences. The ideal candidate will have a passion for hospitality, strong leadership skills, and the ability to maintain high standards of service. Join a vibrant team in a beautiful mountain town, where you will play a key role in creating memorable experiences for members and guests. If you thrive in a fast-paced environment and are committed to excellence, this opportunity is perfect for you.

Qualifications

• Bachelor’s degree in Hospitality Management or related field preferred.
• Previous management experience in a private club or high-end hotel required.

Responsibilities

• Oversee daily restaurant operations, including staff scheduling and inventory management.
• Collaborate with culinary team to create and update menus.
• Handle guest complaints and ensure satisfaction.

Skills

Leadership

Customer Service

Communication Skills

Organizational Skills

Interpersonal Skills

Bilingual (English/Spanish)

Education

Bachelor’s degree in Hospitality Management

Management experience in a private club or hotel

Tools

Microsoft Office Suite

Job description

Job Details

Job Location: Truckee, CA

Position Type: Seasonal

Salary Range: $68,000.00 - $74,000.00 Salary

Job Shift: Any

Description

Job Summary: The Restaurant Manager oversees all functions and activities related to the operation processes of multiple Restaurant outlets and banquets while collaborating with other managers in planning, directing, and coordinating restaurant operations. The restaurant manager is responsible for designing, maintaining, and controlling processes that support the day-to-day operation.

DUTIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:

1. Prepares facilities for seasonal openings/closures.
2. Manages the day-to-day operations of the restaurant, including staff scheduling, inventory management, and daily financial reporting.
3. Conducts pre-shift meetings before the beginning of service.
4. Monitors staff timecards to ensure compliance with the company Time Keeping Policy.
5. Serves and bartends as needed, attending staff training to lead by example and support staffing needs.
6. Effectively delegates tasks in a respectful manner.
7. Conducts quality control assessments throughout each shift to ensure side work is completed and restaurants are maintained at a high level.
8. Assists with hiring, training, and development of restaurant staff to ensure a high level of service and professionalism.
9. Implements and enforces company quality standards and procedures to ensure consistency and excellence in food and beverage service.
10. Assists with the development and implementation of strategies to attract and retain customers, including marketing initiatives and special events.
11. Collaborates with the culinary team to create and update menus, ensuring a diverse selection of high-quality dishes.
12. Monitors and maintains the restaurant’s financial performance, including revenue, controlling labor costs, expenses, inventory management, and profitability.
13. Handles guest and member complaints and resolves issues to ensure satisfaction.
14. Supports all co-workers and fellow managers (Back and Front of the house) and treats them with dignity and respect.
15. Monitors safety conditions and employee conformance with safety procedures; updates emergency plans and procedures.
16. Coordinates with F&B Director to arrange and schedule appointments for equipment maintenance and repair.
17. Builds and sustains relationships with suppliers and vendors to ensure the availability of high-quality ingredients and products.
18. Stays updated on industry trends and best practices, implementing innovative ideas to enhance the restaurant’s offerings.
19. Adheres to and holds staff accountable for all club policies.
20. Collaborates with Supervisor and lead servers and bartenders to ensure adequate coverage during service.
21. Submits daily reports to F&B Director.
22. Assists in planning and implementing procedures for special events and banquet functions.
23. Responsible for the proper setup of Point-of-Sale systems.
24. Works with Events team and golf teams to coordinate logistical needs for banquets, luncheons, meetings, and other events.
25. Performs other job duties as assigned.

Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks not specifically addressed above.

Reports to:

Food & Beverage Director

Supervises:

All Food & Beverage Service Staff

Qualifications

Education/Experience: Bachelor’s degree in Hospitality Management or related field preferred. Previous management or supervisory experience in a private club, high-end hotel, or resort setting is required.

Language/Communication: Ability to read and speak English is required to perform the duties of the job. Must be able to work as part of a team and maintain open communication with managers and fellow coworkers.

Certificates/Licenses/Safety Training: California Food Handlers Card required, and Responsible Beverage Service Certification required.

KNOWLEDGE AND SKILL QUALIFICATIONS:

1. Genuine passion for anticipating and fulfilling the needs of others in a fast-paced, dynamic environment.
2. Professional demeanor with a polished appearance and strong leadership presence.
3. Excellent verbal and written communication skills.
4. Strong interpersonal skills with a focus on delivering outstanding guest service.
5. Bilingual (English/Spanish) preferred.
6. Proficient with Microsoft Office Suite and related software.
7. Exceptional organizational skills with an eye for detail and efficiency.
8. Ability to build strong relationships across all levels of the organization.
9. Must be available to work nights, weekends, and holidays as needed, with a flexible schedule.
10. Must be ethical, solution-oriented, and detail-driven.

ABOUT TAHOE MOUNTAIN CLUB

Tahoe Mountain Club is a four-season Social Club focused on creating memorable experiences that allow Members and guests to build upon family traditions, embark on new adventures, and create lifelong friendships while sharing all that Tahoe has to offer. We are located within the beautiful mountain town of Truckee, California, minutes away from Lake Tahoe.

* Tahoe Mountain Club (Tahoe Club Company, LLC and Tahoe Club Employee Company, Inc.) maintains a policy of equal employment opportunity, and does not discriminate against any employee or applicant for employment on the basis of race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other protected status under applicable law. Harassment or discrimination of any kind will not be tolerated, and any employee found to have engaged in such conduct will be subject to disciplinary action, up to and including termination of employment. *