Restaurant General Manager

Stonebridge Hospitality Management•Bozeman, MT

20d•$75,000 - $80,000

About The Position

The Restaurant Manager directs and organizes the activities and services of the hotel’s food and beverage outlets, including the restaurant, lounge, and room service, in accordance with hotel brand standards. The role focuses on delivering outstanding guest service, financial profitability, team performance, and operational efficiency. The manager collaborates with the hotel’s General Manager and serves on the Executive Committee. The position supervises restaurant team members and reports to the Director of Food & Beverage.

Requirements

Bachelor’s degree from a four-year college or university, or 1–2 years of related experience and/or training, or an equivalent combination of education and experience.
Strong knowledge of food and beverage operations, including menu planning and beverage program management.
Excellent written and verbal communication skills, including the ability to speak effectively before groups of guests or employees.
Ability to calculate figures such as discounts, interest, commissions, and percentages.
Proficiency in basic computer functions, including MS Office, Outlook, Word, and Excel.
Ability to lead and manage a team, including performance evaluations, training, and development.

Responsibilities

Manage restaurant and beverage outlet operations, maintaining guest service standards, product quality, and profitability.
Curate the beverage program and develop a global wine menu aligned with the restaurant’s culture.
Monitor and develop team member performance through supervision, evaluations, and recognition.
Collaborate with the hotel’s General Manager and serve on the Executive Committee.
Ensure compliance with health, safety, sanitation, and alcohol regulations.
Implement marketing initiatives and upselling techniques to maximize restaurant revenue.
Recruit, interview, train, and manage team members.
Monitor budgets, review financial transactions, and ensure expenditures are authorized and within budget.
Maintain food and equipment inventories and detailed inventory records.
Develop weekly staff schedules based on forecasted occupancy while monitoring labor costs.
Address guest complaints and maintain high levels of guest satisfaction.