Restaurant General Manager

LMLC OPERATIONS LLC•Big Sky, MT

26d

About The Position

The Restaurant General Manager is responsible for overseeing and executing day-to-day operations at either Moonlight Tavern or 3 Forks Restaurant, ensuring all activities are conducted within budgeted guidelines and to the highest standard of service. This role also oversees the seasonal counterparts of these outlets, including the Members’ Lounge, Reserve Snack Cabin, Yurt, and Food Truck. The Restaurant General Manager supervises all Food & Beverage Managers, Supervisors, and hourly associates within their assigned venues and works closely with the broader F&B leadership team to ensure all associates are performing their duties effectively while consistently creating memorable hospitality experiences for members and guests. Additionally, the Restaurant General Manager is responsible for all front-of-house ordering for their respective areas and for ensuring that FOH invoices are reviewed, approved, and coded accurately and in a timely manner. As the face of the Moonlight restaurants, the Restaurant General Manager must actively engage with members and guests throughout the dining experience. Personable, positive interactions between the Restaurant General Manager, their team, and guests are a top priority and are essential to delivering an exceptional dining experience.

Requirements

High school diploma, college degree preferred.
Minimum of three years’ experience in Food and Beverage Management. Prior experience in a luxury hotel or private club preferred.
Self-motivated to meet deadlines, manage priorities, communicate challenges, and work with minimal supervision in a fast-paced environment.
Team player with a positive attitude
Excellent people skills.
Exceptional guest recovery skills.
Strong knowledge of MS Office, including Word, Excel, PowerPoint, and Outlook. Experience with Jonas preferred.
Knowledge of JONAS preferred.
Must be dependable and available to work within the resort on weekends, nights and/or holidays based on business demands.

Responsibilities

Maintain complete food & beverage menu knowledge in their restaurant(s).
Possess a deep knowledge base of our beer, wine, and cocktail offerings in their restaurant(s).
Maintain thorough knowledge of menu, concept, and hours of operation for the entire Moonlight Basin food & beverage operation.
Assist with member/guest checks and secure proper payment. Be able to clearly communicate how checks are processed to associates with the goal of maintain less than 1% of gross sales in inaccurate member charges.
Hold associates accountable for completing work efficiently and accurately.
Be well versed in the POS to help associates answer questions about placing orders, etc.
Hold pre-shift meetings to communicate changes or updates to associates.
Provide aid to all associates as needed. Support and assist associates in handling member/guest inquiries and requests, as well as resolving any complaints.
Provide support and mentorship to Food & Beverage Managers and Supervisors.
Help identify and rectify operational, financial, and employee issues.
Touch member and guest tables throughout the different meal periods to garner positive relationships, gather feedback, and sometimes recover a poor experience.
Communicate, coordinate, and collaborate with other departments as necessary to ensure the best possible experience for our associates, members, and guests.
Ensure compliance with health, safety, sanitation, and alcohol awareness standards. Additionally, ensure that all areas in their restaurant(s) are always clean and organized.
Complete any special projects, as assigned by the Director of Food & Beverage.
Always maintain a professional appearance and work environment.
Read, respond to, and address all member/guest feedback.
Demonstrate the highest level of hospitality to associates, members, and guests by being an active presence on the floor.
Ensure their restaurant(s)’ FOH operations are adequately staffed for success. Communicate with Chef de Cuisine and other senior culinary leadership in their restaurant(s) to ensure all Back of House (“BOH”) operations are adequately staffed for success as well.
Ensure their restaurant(s)’ FOH schedules and payroll are accurate and completed on time.
Communicate with Chef de Cuisine and other senior culinary leadership in their restaurant(s) to ensure all BOH schedules and payroll are also accurate and completed on time.
Ensure all FOH invoices in their respective area(s) are coded and approved in an accurate and timely manner. Communicate with Chef de Cuisine and other senior culinary leadership in their area(s) are also coding and approving invoices accurately and on time.

Benefits

Competitive salary
Annual bonus
Heath, dental, vision insurance
Short & Long Term Disability and Life Insurance paid for by the company
Matching 401(k) with match and no vesting schedule.
Complimentary meal per shift
Tuition reimbursement
Wellness program that can be used for a Big Sky season ski pass or a gym membership.
End-of-season discounts on our retail store items.
End-of-season employee celebration.
Employee housing is available.