Restaurant and Banquet Manager

Hoamco•Sedona, AZ

17d

About The Position

Seasons at Seven Canyons is seeking an experienced Restaurant and Banquet Manager with a strong background in fine dining and wine service. The manager will oversee daily restaurant operations, uphold polished service standards, and enhance the guest experience through leadership, hospitality, and knowledge of food and wine. Working under the guidance of the Director of Food, Beverage & Events, this role also oversees the wine program and collaborates with culinary and department teams on operations, events, and business development.

Requirements

At least 3–5 years of restaurant management experience in fine dining and a private club setting.
Strong wine knowledge; prior training is preferred.
Proven leadership skills and the ability to train and motivate a team.
Exceptional hospitality, communication, and problem-solving abilities.
Experience in inventory control.
Knowledge of restaurant technology, including POS systems and reservation platforms.
Ability to work flexible hours, including evenings, weekends, and holidays.

Nice To Haves

Formal training in hospitality management or culinary arts.
Experience in menu development and food and beverage pairing.
Food safety and alcohol service certification, such as ServSafe or TIPS.

Responsibilities

Supervise and lead the front-of-house team to deliver a professional dining experience.
Recruit, train, mentor, motivate, and evaluate staff, including coaching on fine dining etiquette, customer service, wine pairings, wine knowledge, service techniques, and upselling.
Ensure a seamless, memorable dining experience and maintain high hospitality standards.
Engage with members and guests, provide wine recommendations and food pairings, and respond professionally to inquiries, feedback, and concerns.
Maintain professional working relationships with members and guests to support loyalty and patronage.
Oversee the wine list with the Director of Food, Beverage & Events and work with suppliers to curate selections.
Manage wine inventory, storage, and waste; monitor inventory levels and coordinate ordering with vendors and suppliers.
Collaborate with the culinary team on seasonal wine pairings and tasting menus.
Oversee daily restaurant operations, service standards, and efficiency.
Manage costs and optimize profitability through strategic planning with the Executive Chef and Director of Food, Beverage & Events.
Ensure compliance with health, safety, and alcohol service regulations, and maintain restaurant policies, procedures, and service protocols.
Collaborate with department heads on marketing initiatives, special events, and wine tastings to drive revenue.
Develop strategies to attract and retain customers and enhance the restaurant’s reputation.
Analyze guest feedback and industry trends to improve service offerings.

Benefits

Performance-based bonuses.
Health and wellness benefits, including medical, dental, and vision coverage.
Wellness program.
Flexible Spending Accounts.
Company-matching 401(k) contributions.
Paid time off for vacation, holidays, medical needs, and volunteering.
Paid parental leave.
Training and educational assistance.
Certification reimbursement.
Employee Assistance Program and Calm Health support programs.
Optional short- and long-term disability insurance, life insurance, and pet insurance.