Restaurant General Manager

Camelback Resort•Pocono Township, PA

About The Position

The Restaurant General Manager oversees all aspects of the restaurant, ensuring a high level of guest service and operational excellence. This includes hiring, training, supervising, and disciplining staff while maintaining service standards, driving profitability, and enhancing the overall guest experience.

Requirements

Must be at least 18 years old to apply.
Previous experience as a Restaurant General Manager with a track record of operating successful concepts.
Strong communication skills, both verbal and written.
Experience managing budgets and P&L statements.
Minimum of 3 years in food and beverage operations, including management experience.
High degree of interpersonal and guest interaction skills.
Must be willing to work a flexible schedule to accomplish all major responsibilities and be willing to accept assignments on an as-needed basis. This includes evenings, weekends, and holidays.
Ability to stand, walk, and move throughout the restaurant and other F&B areas for extended periods.
Ability to bend, reach, and stoop as needed to inspect areas, storage, or equipment.
Ability to lift and carry up to 25–30 lbs. occasionally.
Ability to move quickly and efficiently in a fast-paced, sometimes crowded environment.
Manual dexterity to operate computers, POS systems, and other office/restaurant equipment.
Ability to work in varying temperature environments, including kitchen, storage, and dining areas.

Responsibilities

Actively recruit and retain top talent for the restaurant team.
Oversee restaurant promotions, activity calendar, activations, special events, and service standards.
Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
Develop and monitor weekly and monthly restaurant forecasts, scheduling, and department profitability.
Analyze daily food and beverage activity to optimize performance and maximize efficiencies.
Plan and direct all aspects of restaurant operations, including guest service standards, product quality, cost controls, marketing initiatives, systems management, budgeting, and forecasting.
Monitor and develop team performance, including supervision, training, evaluations, and recognition.
Implement up-selling techniques to drive revenue and create engaging guest experience.
Recruit, interview, and train team members.
Lead initiatives to enhance restaurant profitability, average check value, and overall guest satisfaction.
Stay ahead of industry trends and continuously refine service strategies to elevate the dining experience.