Restaurant Manager - Restaurant 1915 at Bear Mountain

Guest Services, Inc.•Town of Ticonderoga, NY

12d

About The Position

The Restaurant Manager is responsible for the overall leadership, daily operations, and financial performance of the 1915 Restaurant and Bar. This position ensures the delivery of a consistent, high-quality guest experience, maintains operational standards, and leads the front-of-house team. The Manager also plays a key role in supporting revenue growth by assisting with small-group bookings, special events, and strategic service planning for high-volume periods.

Requirements

Minimum three (3) years of experience in restaurant management or supervisory roles; experience in hotel, resort, or multi-outlet environments preferred.
Demonstrated ability to lead high-volume operations and execute successful special events.
Strong leadership, communication, and interpersonal skills with the ability to motivate and develop staff.
Working knowledge of POS systems, scheduling platforms, and basic financial reporting.
Ability to work a flexible schedule including nights, weekends, and holidays based on business needs.

Responsibilities

Oversee all front-of-house operations including service execution, shift flow, guest interactions, an table management.
Ensure compliance with all operational standards, sanitation requirements, and safety protocols.
Assess daily business levels and adjust staffing, floor plans, and service strategy to optimize efficiency and meet service standards.
Develop and execute operational plans for high-guest-count days, holidays, and special events to ensure seamless service.
Maintain a consistent presence on the dining floor to observe service quality and assist guests as needed.
Respond promptly and professionally to guest concerns or service recovery situations.
Implement service improvements and guest experience initiatives that elevate satisfaction and encourage repeat business.
Recruit, hire, train, schedule, and supervise front-of-house staff.
Conduct ongoing coaching, performance evaluations, and corrective action in accordance with company policy.
Foster a positive, collaborative work environment grounded in teamwork, ac ntability, and service excellence.
Lead daily pre-shift meetings and ensure consistent communication across the team.
Manage labor, cost of goods, and controllable expenses to support departmental budget goals.
Oversee scheduling, timekeeping review, inventory processes, and required weekly administrative reporting.
Support revenue-generation efforts by assisting in the promotion and execution of small-group dining events, seasonal offerings, and special events.
Partner with internal teams (Culinary, Event Sales, Marketing) to expand outlet revenue opportunities.
Analyze menu performance, recommend operational improvements, and support forecasting and budgeting processes.
Ensure full compliance with state and local health codes, safety regulations, and internal policies.
Maintain documentation for inspections, certifications, staff training, and internal audits.
Participate in departmental meetings, property-wide initiatives, and cross-functional planning as required.