RESTAURANT MANAGER

ExplorUS; South Lake Tahoe (CA); On-site; USD 70,000 - 75,000; Full time

Job summary

A leading company located in the beautiful South Lake Tahoe is looking for a Restaurant Manager to lead the restaurant staff. This position involves training, overseeing service quality, and managing operations to ensure a great guest experience. Applicants should have a strong background in hospitality management and a passion for excellent service.

Qualifications

• 5+ years in F&B Management required.
• ServSafe Manager Certification is mandatory.
• Strong leadership and managerial skills necessary.

Responsibilities

• Train and mentor restaurant staff in service techniques.
• Ensure compliance with company standards and laws.
• Manage labor costs and assist in hiring processes.

Skills

Leadership

Customer Service

Communication

Problem Resolution

Training

Sanitation Standards

Education

Bachelor’s degree in Hospitality or Culinary

Tools

POS systems

Microsoft Office

Job description

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This range is provided by ExplorUS. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$70,000.00/yr - $75,000.00/yr

Camp Richardson Hospitality LLC offers employees the opportunity to work in an iconic location on the shores of beautiful South Lake Tahoe.

This historic resort is more than a workplace; it's a community and that's what we're all about. We hope that you'll join us in creating a treasured and unforgettable work experience while enhancing your skills and growing in the direction of your dreams

Summary of Position:

Responsible and accountable for ensuring all restaurant staff is trained in proper service techniques and sanitation guidelines. Also responsible for coaching and mentoring all direct reports to ensure effective employee development.

Responsibilities:

• Ensures that the guest service expectations, as set forth by the Company Handbook, are being met or exceeded
• Ensures Restaurant service staff is working as a cohesive unit to provide the highest level of quality and service as per the company standards
• Responsible for direct leadership, coaching and mentoring of the Restaurant service staff including Leads, bartenders, servers, food runners, and bussers, in their respective technical responsibilities
• Covers the Restaurant Lead’s day off by spending dedicated time and effort ensuring operations continue to meet expectations
• Assists the F&B Manager in the recruiting, interviewing and hiring of the restaurant service team
• Works with the Leads to ensure all new hire and continuous on the job training programs are being followed which includes cross training, proper use of Micros, menus, sanitation guidelines, and service standards in order to deliver an exceptional guest experience
• Responsible for managing labor costs according to the labor schedules provided by the F&B Manager
• Responsible for assisting the F&B Manager with the placing/receiving alcohol orders
• Ensures compliance with operational and Company standards, policies, and Federal, state, local laws and ordinances
• Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards
  
  
  

Position Requirements:

• Be self-motivated with the ability to perform with the highest professional and ethical standards
• Respond well to a changing work environment and able to perform at the highest level with minimal supervision
• Possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
• Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions
• Demonstrate effective written and verbal communication skills
• Intermediate computer skills with Microsoft Office and familiarity with POS systems
• Excellent customer service and people skills
• Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will
• Position involves frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally
• ServSafe Manager Certification required
  
  
  

Education and Experience:

Education: Bachelor’s degree from accredited college or university in Hospitality, Culinary or related Experience: Minimum 5 (five) years F&B Management experience POS experience

Hourly Associates: $70,000-$75,000

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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