Restaurant Manager- Lodge Outlets

Edgewood Tahoe Resort; Stateline (NV); On-site; USD 120,000 - 170,000; Full time

Job summary

Edgewood Tahoe Resort seeks a Lodge Outlet Manager to lead and elevate guest experiences across The Bistro, UpLift Café, In‑Room Dining and Pool & Beach operations. You will drive service excellence, manage budgets and mentor a team of managers and staff to uphold Forbes five‑star standards.

The role requires a minimum of 5 years in luxury F&B management, strong financial acumen, and a proactive approach to revenue optimization in a upscale resort setting.

Qualifications

• Minimum 5 years of luxury F&B management experience, with senior leadership exposure.
• Proven track record in driving service excellence and revenue growth.
• Strong leadership, communication and interpersonal skills.

Responsibilities

• Oversee daily F&B operations across outlets including fine dining, bars, poolside and in-room dining.
• Uphold Forbes luxury service standards and brand consistency.
• Lead and develop an outlet team of managers and staff.
• Manage budgets, forecasts and P&L for all venues.
• Identify revenue opportunities and optimize costs.
• Collaborate with HR to recruit and retain top hospitality talent.

Skills

Leadership

Financial acumen

Communication

Problem solving

Guest service excellence

POS systems

Education

Experience in luxury F&B management

Tools

POS systems

Job description

Position Overview

The Lodge Outlet Manager at Edgewood Tahoe Resort is responsible for ensuring exceptional guest experiences, flawless service execution, and operational efficiency of The Bistro, UpLift Café, In-Room Dining and Pool & Beach operations. This role is responsible for leading and developing the outlet team, maintaining brand standards, managing financial performance, and supporting the resort’s overall F&B strategy. The Lodge Outlet Manager will oversee a team of assistant managers and service professionals, drive guest satisfaction, enhance revenue, and maintain brand consistency aligned with Forbes five-star standards.

Key Responsibilities

• Oversee the daily operations of all F&B outlets, including fine dining, bars, poolside service, and in-room dining.
• Ensure all venues meet and exceed Forbes luxury service standards.
• Maintain seamless coordination between the front and back of the house, fostering a culture of excellence and teamwork.
• Address guest concerns and feedback promptly, turning challenges into opportunities for service recovery.
• Implement strategies to maximize revenue, optimize costs, and improve profit margins.
• Develop and manage budgets, forecasts, and P&L statements for all outlets.
• Identify new revenue opportunities, such as seasonal promotions, private dining experiences, and signature events.
• Maintain a strong presence in all outlets, engaging with guests to personalize their experience.
• Implement and uphold service standards that align with Forbes and luxury hospitality benchmarks.
• Ensure training programs empower staff to deliver world‑class guest service.
• Lead, mentor, and develop a team of managers, supervisors, and service staff.
• Foster a culture of motivation, excellence, and continuous learning.
• Collaborate with HR to recruit, train, and retain top hospitality talent.
• Oversee wine, cocktail, and beverage programs to enhance guest offerings.
• Ensure consistency in food quality, presentation, and service standards across all venues.
• Ensure compliance with health, safety, and sanitation regulations, including local and international food & beverage laws.
• Maintain a proactive approach to risk management and guest safety.
• Uphold sustainability and eco‑friendly initiatives in line with resort policies.
• Perform other related duties as assigned to support the overall success of the team and business.

Qualifications and Skills

• Ability to work flexible schedules, including nights, weekends, and holidays.
• Minimum of 5 years of experience in luxury F&B management, with at least 3 years in a senior leadership role
• Strong financial acumen and experience managing multi‑million-dollar F&B operations.
• Proven track record of implementing service excellence programs and achieving revenue growth.
• Exceptional leadership, communication, and interpersonal skills.
• Deep knowledge of luxury hospitality trends, fine dining, and premium beverage programs.
• High‑Level Problem Solving & Decision Making
• Proficiency in restaurant management software and POS systems

Physical Requirements

• Must be able to safely lift, move, and stack items weighing up to 40 lbs.
• Able to perform physical tasks, including bending, lifting, and standing for extended periods.