General Manager- Restaurant

Coeur d'Alene Resort•Coeur d'Alene, ID

79d•Onsite

About The Position

The Coeur d'Alene Resort is hiring a General Manager to lead a restaurant outlet and own its service, staffing, standards, and profit and loss. The role is hands-on on the floor during busy and challenging service periods, setting the tone for the team and ensuring guests receive consistent care from greeting through departure, including service recovery when problems arise. The General Manager builds and retains a team by hiring, training, scheduling, and developing hourly staff and assistant managers. They manage budgets and financial performance, including food and beverage costs, labor, weekly forecasting, inventory, par levels, and reviewing and addressing P&L variances. They uphold sanitation, alcohol-service, safety, and resort service standards, and partner with culinary, banquets, front desk, and other food-and-beverage teams to deliver a cohesive resort guest experience. The position calls for a patient, empathetic, steady hospitality leader who is comfortable working with financial information and motivated by guest service and team development. Availability for nights, weekends, and holidays is required in this seasonal resort market.

Requirements

At least 2 years leading a full-service restaurant, bar, or hotel outlet, including P&L ownership.
Demonstrated results in guest satisfaction scores and team retention.
Working knowledge of POS, scheduling, and inventory systems.
Availability to work nights, weekends, and holidays.
Comfort reviewing a weekly P&L, identifying issues, and developing a plan.
Patient, empathetic, and steady leadership approach.

Nice To Haves

Food handler certification; the employer can train the right person.
Alcohol server certification; the employer can train the right person.

Responsibilities

Own restaurant service, staffing, standards, and P&L performance.
Lead guest experience from greeting through departure and resolve service issues.
Hire, train, schedule, and develop hourly employees and assistant managers; build team retention.
Build and achieve budgets; manage food and beverage costs and labor against volume.
Review weekly P&L results, explain variances, and take corrective action.
Conduct weekly forecasting and maintain inventory discipline and appropriate par levels.
Maintain sanitation, alcohol-service, safety, and resort service standards.
Partner with the culinary team, banquets, front desk, and other food-and-beverage teams.