Restaurant Manager

Treetops; Gaylord (MI); On-site; USD 50,000 - 70,000; Full time

Job summary

Treetops Resort is looking for a Restaurant Manager to oversee operations at its Legends and Sports Bar restaurants. The candidate will ensure outstanding guest experiences, lead staff development, and manage financial aspects effectively. This position requires a hands-on leader with a strong background in hospitality. Join us in delivering memorable dining experiences in a stunning Michigan setting.

Qualifications

• Minimum 3 years of experience managing front- and back-of-house operations.
• Knowledge of inventory management and cost control essential.
• Ability to work evenings, holidays, and weekends.

Responsibilities

• Lead and develop FOH and BOH staff to deliver exceptional service.
• Oversee daily operations ensuring service quality and cleanliness.
• Manage budgets and monitor costs effectively.

Skills

Leadership

Communication

Organizational skills

Inventory management

Cost control

Education

Degree in Hospitality Management

Degree in Culinary Arts

Tools

Squirrel POS

Job description

Job Details

Level: Management

Job Location: Treetops Resort - Gaylord, MI

Position Type: Full Time

Salary Range: Undisclosed

Travel Percentage: None

Job Shift: Standard

Job Category: Restaurant - Food Service

Description

About Treetops Resort:

Nestled in the heart of northern Michigan, Treetops Resort offers a sanctuary for adventure and relaxation. Our award-winning destination is renowned for its exceptional hospitality, breathtaking landscapes, and a wide array of recreational activities. At Treetops Resort, we are committed to providing unforgettable experiences for our guests, whether they are seeking thrilling outdoor adventures or a peaceful retreat. Join our team and be part of creating memorable moments in a place where luxury meets the great outdoors.

About the Position:

We are seeking a dynamic and experienced Restaurant Manager to lead the front-of-house and back-of-house operations for our Legends and Sports Bar restaurants. This role is responsible for ensuring exceptional guest experiences, operational excellence, and team development. The ideal candidate is a hands-on leader with a passion for hospitality, strong organizational skills, and a commitment to continuous improvement.

Responsibilities:

Team Leadership & Development

• Recruit, train, and mentor FOH and BOH staff to deliver outstanding service.

• Manage staff scheduling to ensure optimal coverage and efficiency.

• Foster a positive, guest-focused work environment that promotes teamwork and accountability.

Operational Oversight

• Oversee daily restaurant operations, including service standards, cleanliness, and food quality.

• Collaborate with culinary and resort leadership to ensure seamless coordination.

• Place food orders on Sundays, Tuesdays, and Thursdays before 11:00 AM to maintain inventory levels.

• Complete and submit weekly inventory by Thursday end-of-day and monthly inventory by the 3rd of each month.

• Proactively resolve operational issues to maintain smooth service flow.

Financial & Cost Control

• Monitor revenue and manage operating budgets effectively.

• Control food and labor costs, minimize waste, and identify cost-saving opportunities.

• Utilize POS and resort systems to track performance and make data-driven decisions.

Guest Experience Management

• Create a welcoming and memorable dining experience for all guests.

• Address guest concerns promptly and professionally.

• Ensure consistency in service delivery, food presentation, and adherence to brand standards.

Health, Safety & Compliance

• Uphold health and safety standards across all areas of operation.

• Ensure compliance with labor laws, licensing requirements, and regulatory guidelines.

Meetings & Communication

• Attend weekly BEO/Resume meetings on Wednesdays from 2:00–4:00 PM.

• Participate in bi-weekly F&B L-10 leadership meetings on Thursdays from 3:00–4:00 PM.

• Maintaining open communication with shifts leads to aligning goals and sharing updates.

Schedule:

• Expected Schedule: Tuesday – Saturday, 1:00 PM – 11:00 PM

• Schedule may vary based on operational needs, including holidays and special events.

Qualifications

Requirements:

• Minimum 3 years of experience managing both front- and back-of-house restaurant operations

• Must be at least 21 years of age and able to work evenings, holidays, and weekends

• Strong knowledge of inventory management and cost control

• Experience with scheduling and labor management

• Proven leadership, communication, and organizational skills

Preferred:

• Degree in Hospitality Management or Culinary Arts

• Experience using Squirrel POS

• Resort or multi-outlet restaurant experience