Restaurant Operations Lead - Guest Experience & Team Coach

Edgewood Tahoe Resort; Stateline (NV); On-site; USD 55,000 - 75,000; Full time

Job summary

Edgewood Tahoe Resort in Stateline, NV, seeks an Assistant Restaurant Manager to help oversee daily restaurant operations, ensuring exceptional guest experiences and smooth front-of-house and kitchen coordination. You will lead staff, train teams, and ensure health and safety standards are upheld.

The role requires 2+ years in a supervisory role in foodservice, strong customer service and communication skills, and the ability to manage labor costs while delivering memorable dining experiences.

Qualifications

• Experience in a supervisory/managerial role in foodservice (2+ years).
• Excellent customer service and communication skills required.
• Able to handle fast-paced environments and guest concerns.
• Knowledge of dining service, food safety and health regulations.
• Ability to train, develop and mentor staff; manage labor and costs.

Responsibilities

• Assist in managing daily restaurant operations.
• Oversee opening/closing and ensure duties are completed.
• Lead efforts to provide personalized, memorable dining experiences.
• Resolve customer complaints and ensure satisfaction.
• Monitor cleanliness and sanitation to high standards.
• Train and evaluate employees to meet performance standards.
• Ensure compliance with health, safety, and food regulations.
• Assist with scheduling and coverage during peak times.
• Help implement strategies to increase sales and profitability.

Skills

Customer service

Communication

Leadership

Stress management

Mentoring others

Adaptability

Tools

POS systems

Scheduling tools

Job description

Edgewood Tahoe Resort in Stateline, NV, seeks an Assistant Restaurant Manager to help oversee daily restaurant operations, ensuring exceptional guest experiences and smooth front-of-house and kitchen coordination. You will lead staff, train teams, and ensure health and safety standards are upheld.

The role requires 2+ years in a supervisory role in foodservice, strong customer service and communication skills, and the ability to manage labor costs while delivering memorable dining experiences.