Roundhouse Restaurant Manager

Sun-Valley-Resort; Sun Valley (ID); On-site; USD 70,000 - 105,000; Full time

Job summary

Sun Valley Resort is seeking a Roundhouse Restaurant Manager to lead all daily operations of a fine dining venue on-site. You will supervise the front-of-house team, coordinate with the culinary group, and ensure exceptional guest experiences reflecting the resort's heritage.

The role requires seasoned leadership, strong customer service, and expertise in wine service, with close collaboration across departments to deliver memorable hospitality and cost-effective operations.

Qualifications

• Extended knowledge of and experience with restaurant and wine service.
• Minimum of 3 years managerial or supervisory experience.
• Minimum of 5 years of practical restaurant service experience.
• Knowledge of or experience with daily financial aspects of restaurant management.

Responsibilities

• Recruit, train, and lead front-of-house team while upholding service standards.
• Manage staff schedules based on reservations and labor costs.
• Oversee purchasing, inventory, and supply logistics for an on-mountain operation.
• Collaborate with Executive Chef and dining room staff on menus and events.
• Monitor labor and timekeeping to ensure accuracy using Kronos.
• Maintain high standards of service, cleanliness, and presentation.

Skills

Restaurant service

Wine knowledge

Leadership

Customer service

Tools

Kronos

Job description

• On-site
• Food and Beverage
• Full-Time
• Requisition #: FBMAN004291

Description

The Roundhouse Restaurant Manage ris responsible forleading all aspects of daily operations in an iconic fine dining restaurant, ensuring every guest enjoys an exceptional dining experience that reflects the restaurant's legacy of excellence. This role provides inspiring leadership to the front-of-house team, upholds the highest standards of service and hospitality, collaborates closely with the culinary team, and preserves the distinctive character, traditions, and reputation of the restaurant while delivering gracious, personalized service and operational excellence.

Duties and Responsibilities:

• Recruit, train, mentor, and lead front-of-house team members, fostering a culture of professionalism, hospitality, and excellence.
• Manage staff schedules based on reservations, seasonal business levels, and projected guest volume whilemaintainingappropriate laborcosts.
• Develop a thorough understanding of resort purchasing procedures, vendor relationships, receiving processes, and departmental budget expectations whilemaintainingappropriate costcontrols and inventory management.
• Coordinate and oversee all restaurantpurchasing, deliverylogistics, inventory levels, and supply requirements for an on-mountain location, ensuring products are ordered, received, transported, and stocked efficiently despite weather, lift access, and operational constraints.
• Demonstrate extensive knowledge of wine, including varietals, vintages, service techniques, and thoughtful food pairings to enhance the guest dining experience.
• Oversee all dining room operations, ensuring seamless service and that every guest receives exceptional, professional, and memorable hospitality.
• Monitor daily labor and ensureaccuratetimekeeping through Kronos.
• Collaborate closely with the Executive Chef, culinary team, and dining room staff to communicate menu updates,special events, reservation details, and operational needs while coordinating linens and other essential supplies.
• Address guest concerns promptly, professionally, and with discretion, resolving issues in a manner that exceeds expectations whenever possible.
• Maintain the highest standards of service, cleanliness, and presentation, preserving the restaurant's reputation for exceptional fine dining and historic charm.
• Maintainstrong communicationand partnership with Mountain Operations, Lift Operations, Ski Patrol, Transportation, Purchasing, Warehouse, and Resort Leadership to ensure seamless daily operations and guest service.
• Collaborate with resort leadership onspecial events, mountain-wide initiatives, guest experiences, and operational planning.
• Serve as a steward of the Roundhouse's historic legacy by understanding and communicating the story, traditions, and significance of the venue to guests and team members

Qualifications:

• Extended knowledge of and experience with restaurant and wine service
• Minimum of 3 years managerial or supervisory experience
• Minimum of 5 years of practical restaurant service experience
• Knowledge of or experience with daily financial aspects of restaurant management

Excellent customer service and supervisory skills.

• Must be able to stand for prolonged periods.
• While performing the duties of this Job, the employeeis regularly required towalk, use hands, feel, reach with hands and arms, stoop, kneel, crouch, talk, and hear.
• Must safely move objects up to approximately 75 pounds about the workplace.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.