Roundhouse Restaurant Manager

Sun Valley Resort; Sun Valley (ID); On-site; USD 90,000 - 120,000; Full time

Job summary

Sun Valley Resort's Roundhouse is seeking a Restaurant Manager to lead daily operations of an iconic fine dining venue on-mountain. You will manage front-of-house staff, collaborate with the Executive Chef, maintain service standards, control labor and costs, and ensure guests receive exceptional, personalized hospitality while preserving the venue's historic charm.

This role requires strong leadership and a passion for wine and guest experiences, with a focus on coordinating dining room service

Qualifications

• Extensive knowledge of restaurant and wine service.
• 3+ years managerial or supervisory experience in hospitality.
• 5+ years of practical restaurant service experience.
• Strong customer service and supervisory skills.
• Ability to stand for long periods and lift up to 75 lbs.

Responsibilities

• Recruit, train, and lead front-of-house team with professionalism and hospitality.
• Schedule staff based on reservations and labor costs.
• Understand purchasing, vendor relations, and budget expectations to control costs.
• Coordinate purchasing, inventory, and supply for on-mountain operations.
• Demonstrate wine knowledge and pairings to enhance guest experiences.
• Oversee dining room operations and ensure exceptional service and presentation.

Skills

Restaurant & wine service

Staff leadership

Budget/finance understanding

Customer service excellence

On-mountain operations

Job description

The Roundhouse Restaurant Manager is responsible for leading 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 while maintaining appropriate labor costs.
• Develop a thorough understanding of resort purchasing procedures, vendor relationships, receiving processes, and departmental budget expectations while maintaining appropriate cost controls and inventory management.
• Coordinate and oversee all restaurant purchasing, delivery logistics, 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 ensure accurate timekeeping 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.
• Maintain strong communication and 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 on special 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 employee is regularly required to walk, 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.