Restaurant Manager - Resort

Gecko Hospitality; Sedona (AZ); On-site; USD 65,000 - 70,000; Full time

Job summary

Gecko Hospitality is seeking a Resort Restaurant Manager to oversee all Food & Beverage operations for resort outlets in Sedona. The role requires guiding staff, ensuring exemplary guest service, and managing inventory, budgeting, and training.

A Bachelor’s degree and 3+ years in supervisory F&B within hotels or resorts are preferred; Sommelier experience is a plus. The position reports to the Director of F&B and emphasizes profitability, cost controls, and guest satisfaction in a high-end

Qualifications

• Bachelor’s degree or equivalent experience in hospitality or related field.
• Prior food & beverage management experience is required; Sommelier preferred.
• Minimum 3+ years of supervisory experience in hotel/resort operations.
• Strong written and verbal communication; highly organized and multitask oriented.
• Proficient computer skills including standard hospitality software.

Responsibilities

• Oversee all F&B operations for outlets and assist in guest service initiatives.
• Supervise staff, hire, train, and conduct performance reviews.
• Schedule staff and manage payroll and labor costs.
• Control inventories, order liquor, beer, wine, and equipment.
• Ensure health and safety compliance and consistent guest experience.

Skills

Leadership

Guest relations

Communication

Organizational skills

Supervisory skills

Team coordination

Education

Bachelor’s degree

Tools

Computer skills

Job description

Resort Restaurant Manager

Salary $65K-$70k Annually

Basic Function

Supervise and administer all Food & Beverage operations for the outlets, assist in the coordination of new ideas in guest service, service training and product enhancement. Supervise employees and administer in accordance with department and resort policies. Perform all functions of Restaurant Manager as necessary.

Work Performed

• Supervise all outlets to ensure compliance with resort management objectives and the health and safety of all employees and guests.
• Control inventory and order all necessary liquor, beer and wine for outlet operations.
• Perform and supervise all monthly and /or quarterly inventories, including wine, liquor, china, glassware, and silverware.
• Maintain and ensure neat and clean wine storage in both Restaurant and Warehouse.
• Support Restaurant with beverage items as needed.
• Support Banquets with beverage items as needed.
• Control inventory and order all necessary administrative and grocery items for all outlet operations.
• Control inventory and maintain adequate supplies of all small wares, utensils and equipment for proper operation in all outlets.
• Maintain established service levels to ensure a consistent guest experience at a high-quality level.
• Act as an ambassador of Resort by speaking positively of the Resort at all times.
• Foster a work environment of teamwork and mutual service by assisting co- workers and other departments as necessary to ensure guest satisfaction.
• Maximize profitability by constantly monitor labor costs, food costs and beverage costs as well as departmental expenses.
• Interview, hire, train and supervise staff.
• Schedule staff for outlets in accordance with business needs and management objectives.
• Conduct performance reviews as necessary for the department.
• Develop incentive programs to enhance profitability within the department.
• Train all service staff in established food and beverage service standards and resort policies.
• Manage staffing levels, scheduling, evaluating and disciplining departmental team members as required.
• Manage employee payroll processes.
• Hold monthly department meetings to review resort events, departmental policies and procedures and maintain a high level of moral.
• Train all service staff in established beverage service standards and resort policies.
• Support wine maker dinners and promote other activities related to wine knowledge and service.
• Know all liquor laws and assist in educating staff as necessary.
• Assist in budgeting process for beverage department with Director of Restaurants.
• Control expenses related to department.
• Other duties as assigned.

Supervision Exercised

Bartenders, Servers, Server Assistants, In Room Dining Staff, Hosts, Expeditors, and Pool Bar Staff

Supervision Received

Director of Food & Beverage

Responsibility & Authority

Maintain a high level of guest service at all times in all guest services areas. Uphold the resort’s commitment to hospitality. Work closely with all departments to ensure guest service levels are being met. Deal effectively with all departments with regular communication. Supervise and manage Food & Beverage staff.

Minimum Requirements

• Bachelor’s degree from four-year College or university; or equivalent related work- related experience and/or training.
• Prior food & beverage management experience and Sommelier preferred.
• Prefer 3+ years’ prior supervisory skills and hotel/resort food and beverage operations experience.
• Must have strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease.
• Computer skills required.
• Strong guest and team member relations skills.
• Must maintain current food handler’s certification.

Physical Requirements

• 30% Sitting
• 70% Walking, standing and bending
• Lifting/Carrying up to 50 lbs.
• Hearing and Manual dexterity
• Distance vision 1-3 feet
• Ability to drive golf cart on occasion as necessary