Restaurant General Manager

The Observatory Sun Valley, A Viceroy Resort • Ketchum, ID

10d • Onsite

About The Position

The Restaurant General Manager is responsible for overseeing all food & beverage operations at The Observatory Sun Valley, A Viceroy Resort, including restaurant, bar, lounge, café, pool, banquet, and catering operations. Reporting directly to the Director of Food & Beverage, this role provides day-to-day operational leadership across all front of house food & beverage areas while ensuring exceptional guest experiences, luxury-level service standards, financial performance, and team development. As part of the opening leadership team, the Restaurant General Manager will play a key role in establishing operational standards, building culture, supporting recruitment and training efforts, and executing a successful resort opening. The ideal candidate is a highly visible and hands-on leader with experience in luxury hospitality, multi-outlet food & beverage environments, and elevated guest service execution.

Requirements

• Minimum 5 years of progressive food & beverage leadership experience in luxury hotels, resorts, or upscale restaurant operations.
• Strong operational leadership skills with the ability to lead both strategically and hands-on during service.
• Proven experience managing labor, financial performance, scheduling, and operational efficiencies.
• Strong leadership, communication, coaching, and interpersonal skills.
• Strong knowledge of restaurant systems, POS platforms, inventory management, and food & beverage operations.
• Ability to thrive in a fast-paced, evolving pre-opening environment while effectively managing multiple priorities and deadlines.
• Ability to communicate professionally and effectively, both verbally and in writing, with guests, employees, and leadership at all levels.
• Strong problem-solving, organizational, and decision-making skills with the ability to anticipate operational needs and resolve issues proactively.
• Ability to analyze operational and financial information to support departmental goals and business objectives.
• Ability to maintain professionalism, confidentiality, and a consistently positive and service-oriented demeanor at all times.
• Must be able to work a flexible schedule including evenings, weekends, and holidays as operationally necessary.
• Food Handler and alcohol service certifications required or ability to obtain upon hire.

Nice To Haves

• Previous multi-outlet management experience strongly preferred.
• Luxury, Forbes, or elevated hospitality experience preferred.

Responsibilities

• Oversee the daily operations of all food & beverage outlets, ensuring service standards are executed consistently and professionally across all guest touchpoints.
• Lead and maintain luxury-level service standards with a strong focus on personalization, anticipation of guest needs, and attention to detail.
• Maintain a strong operational presence throughout service periods to support guests, team members, and outlet leadership.
• Partner closely with Culinary leadership to ensure seamless coordination between front and back of house operations.
• Monitor overall outlet performance, service flow, cleanliness, presentation standards, ambiance, and guest satisfaction.
• Ensure all opening, closing, side work, and operational procedures are completed accurately and consistently.
• Support the execution of private events, curated guest experiences, seasonal activations, and resort programming.
• Resolve guest concerns professionally and proactively while maintaining a high level of guest satisfaction and service recovery.
• Recruit, hire, onboard, train, coach, and develop food & beverage team members and leaders across all outlets.
• Foster a positive, professional, and accountability-driven culture focused on teamwork, consistency, and service excellence.
• Conduct ongoing coaching, performance feedback, and development conversations with leaders and hourly team members.
• Lead daily lineups and ongoing training initiatives focused on luxury service standards, product knowledge, and operational consistency.
• Ensure staffing levels and scheduling align with business demands, service expectations, and labor objectives.
• Support leadership development and succession planning efforts within the department.
• Assist in managing labor costs, scheduling, productivity, and operational efficiencies while maintaining service standards.
• Monitor revenue performance, departmental expenses, cost controls, and overall outlet profitability.
• Support payroll review, inventory controls, purchasing practices, and cash handling procedures.
• Identify opportunities to improve operational performance, guest satisfaction, and financial results.
• Ensure compliance with company policies, health department standards, alcohol service regulations, and operational procedures.
• Assist with the development and implementation of department SOPs, training materials, service standards, and operational procedures.
• Support outlet setup, vendor coordination, inventory planning, operational readiness, and opening execution.
• Participate in management training, mock services, onboarding initiatives, and pre-opening operational activations.
• Partner with resort leadership to help establish the culture, service philosophy, and operational identity of the property.

Benefits

• Medical insurance
• dental insurance
• vision insurance
• life insurance
• short-term and long-term disability insurance
• 401(k) Retirement Plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave
• Employee assistance program (EAP)
• Educational opportunities / Tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed