Restaurant Manager - 5 OClock Somewhere

Ko-Kwel Casino Resort Medford•Medford, OR

11d

About The Position

The Restaurant Manager leads front-of-house Food & Beverage operations at Compass Five O’Clock Somewhere, supporting an exceptional experience for hotel guests and local patrons. The role works closely with the Front Office, Sales Department, Kitchen Leadership, and culinary team to deliver consistent hospitality, service, and operational excellence across restaurant, bar, outdoor, pool, and deck service areas. It contributes to revenue growth, guest loyalty, and the overall hotel experience. The manager oversees staffing, training, service standards, guest feedback, menu performance, beverage ordering and inventory, cost controls, event coordination, and opening and closing procedures. The role also supports marketing and guest outreach, ensures compliance with responsible alcohol service and company policies, and provides direction and support throughout dining and kitchen areas. The position requires weekend, holiday, and evening availability based on business needs, occasional travel for training or business needs, and the ability to work in fast-paced and sometimes noisy service environments.

Requirements

At least three years of high-volume restaurant management experience in a fast-paced environment.
Strong ability to manage multiple priorities, meet deadlines, and handle challenging situations professionally.
Leadership experience training, coaching, and developing team members.
Proficiency in Microsoft Office applications, including Word, Excel, and Outlook.
Strong communication skills and the ability to communicate clearly and effectively across departments.
Detail-oriented, with strong organizational and operational oversight abilities.
Must hold and maintain a valid Oregon OLCC Alcohol Service Permit and ServSafe Manager Certification before the first day of employment, along with any other legally required permits or certifications.
Must pass and remain in compliance with Coquille Gaming Commission background check and drug-free workplace policies.
Must be available to work weekends, holidays, and evenings based on business needs.
Ability to stand, walk, reach, bend, move throughout multiple dining areas, and lift up to 50 pounds occasionally.
Ability to maintain awareness in fast-paced, sometimes noisy environments, communicate clearly, focus under pressure, and make sound decisions.

Nice To Haves

Occasional travel for training or business needs may be required.

Responsibilities

Maintain a safe, clean, and welcoming environment and promptly address or report safety concerns.
Lead Food & Beverage operations across restaurant and bar service areas, including indoor dining, bar spaces, culinary service, kitchen stewarding, outdoor areas, pool service, and deck seating.
Create a welcoming atmosphere and develop programming and initiatives that encourage guest engagement and repeat patronage.
Partner with Sales to coordinate catering and banquet events and ensure smooth execution from planning through service.
Review and implement Banquet Event Orders (BEOs) and coordinate communication across departments.
Recruit, schedule, train, and develop front-of-house team members; oversee culinary staffing and leadership to support service, food quality, and brand standards.
Monitor guest feedback and resolve concerns promptly and professionally.
Evaluate menu performance and collaborate with culinary management on menu updates, additions, planning, and pricing.
Oversee beverage ordering, inventory management, cost controls, and appropriate par levels.
Oversee kitchen operations through the Executive Chef and culinary leadership to ensure adequate supplies, consistent food quality, and smooth daily operations.
Support marketing and social initiatives with Sales to increase visibility and guest engagement.
Build and maintain a guest database for outreach and relationship-building.
Ensure compliance with responsible alcohol service standards, safety regulations, and company policies.
Conduct regular huddles with front-of-house and back-of-house leadership to communicate priorities, service expectations, and operational updates.
Train and onboard incoming Food & Beverage leaders on company standards and operational expectations.
Review and approve culinary team schedules in coordination with Kitchen leadership.
Circulate throughout dining areas, bar, and kitchen to direct, support, and motivate team members.
Develop and follow restaurant and bar opening and closing procedures, including cashiering and stewarding responsibilities.
Complete and maintain performance evaluations for Food & Beverage leaders according to their job-description standards.
Support the team as needed to maintain smooth and profitable operations and perform other duties as assigned.