Restaurant Manager- Lodge Outlets

Socket.dev; Stateline (NV); On-site; USD 110,000 - 150,000; Full time

Job summary

Edgewood Tahoe Resort is seeking a Lodge Outlet Manager to lead all F&B outlets, ensuring exceptional guest experiences and flawless service under Forbes luxury standards. You will drive revenue, manage budgets, and mentor a team of managers and service staff.

The role requires strong financial acumen, strategic thinking, and a passion for luxury hospitality. You will collaborate with HR and operations to uphold brand and service excellence across all venues.

Qualifications

• 5+ years of luxury F&B management experience, 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.

Responsibilities

• Oversee daily operations of all F&B outlets including fine dining, bars, poolside service, and in-room dining.
• Ensure venues meet Forbes luxury service standards.
• Develop and manage budgets, forecasts, and P&L statements for all outlets.
• Identify revenue opportunities and optimize costs to improve profit margins.
• Lead, mentor, and develop a team of managers, supervisors, and service staff.
• Collaborate with HR to recruit, train, and retain top hospitality talent.

Skills

Leadership

Financial acumen

Communication skills

Hospitality knowledge

Problem solving

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.