Restaurant Manager

Sorrel River Ranch•Moab, UT

1d•Onsite

About The Position

Sorrel River Ranch aspires to welcome guests and staff into a progressive, authentic community that shares the common passion of living life to its fullest. We’re driven to develop and foster a one-of-a-kind ranch resort experience offering the best quality locally grown food, most unforgettable and enjoyable adventure pursuits, genuine relaxation that restores the mind and body, unique opportunities for bonding with loved ones, and a wealth of experiential education programming with the goal of expanding our collective awareness, understanding, and appreciation of the incredible world we all share. As the Restaurant Manager at Sorrel River Ranch, you will lead a key department integral to our guest experience. Assist and managing the Restaurant for Breakfast, Lunch and Dinner Service to achieve customer satisfaction, quality service, compliance with company policies and procedures and federal, state, and local regulations while meeting/exceeding financial goals. Position is responsible for assisting the Director of Food & Beverage in the short-term planning and managing the operations of the Restaurant. Recommends promotional ideas and procedural changes. Assist in preparing forecasts, implementing monitoring, and controlling the restaurant budget.

Requirements

Minimum of 2 to 3 years’ experience as a Restaurant Manager in a fine dining restaurant.
Food handling & Alcohol Awareness certification.
Proficient knowledge of a POS system, Toast experience a bonus.
Demonstrate effective verbal and written communication skills.
Be able to lead by example and set the tone for a dedicated team culture and high performance.
Be able to use good judgement, work independently in a multi-task position.
Solid time management skills.
Must be able to work a flexible schedule including days, nights, weekends, and holidays.
Applicants who do not already have legal permission to work in the United States will not be considered.

Nice To Haves

Toast experience a bonus.

Responsibilities

Develop, recommend, implement, and manage the restaurant's annual budget, business/marketing plan, forecasts, and objectives to meet/exceed management expectations.
Conduct daily departmental briefings.
Represent Outlet in Head of Department meetings.
Lead and inspire the team.
Oversee the development of the team through training, coaching, and mentoring.
Work with Food & Beverage Director and Culinary team in the planning of menus.
Work with the internal Sales & Marketing team and external PR and Marketing agencies to manage PR and marketing for the Outlet.
Ensure product delivery meets the highest quality expectations across the food & beverage departments.
Oversee all required month-end inventories and reports.
Ensure 100% accuracy in all audits and internal controls.
Maintain and improve service standards in accordance with the Forbes Travel Guide.
Lead on guest correspondence and complaint handling.
Monitor scheduling, ordering, hygiene, and cost control.
Maintain complete knowledge of: All liquor brands, beers, and non-alcoholic selections available in the Restaurant as well as the characteristics and description of every wine/champagne by the glass and major wines on the wine list. Designed glassware and garnishes for drinks. All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation, and prices. Daily menu specials. Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. Point of Sale system and manual system procedures.
Coordinate communication between the front of the house and back of the house staff.
Conduct daily departmental briefings.
Prepare shift schedule and forecast.
Possess the knowledge to process payroll for restaurant staff.
Supervise kitchen, wait staff, and help as needed.
Keep detailed records of daily, weekly, and monthly costs and revenue.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to a maximum employee morale, productivity, and efficiency/effectiveness.
At all times provides a favorable image of Hotel’s Culture to promote its philosophy.
Keeps GM and Director of F&B promptly and fully informed of all issues of all issues (problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
Completes job responsibilities and performance objectives in a timely and effective manner and accordingly with the Hotel’s culture policies and procedures.
Performs other duties and responsibilities as required or requested.