Restaurant Manager - 5 OClock Somewhere

Ko-Kwel Casino Resort Medford•Medford, OR

About The Position

The Restaurant Manager leads front-of-house operations for Five O'Clock Somewhere and oversees Food & Beverage operations across restaurant and bar service areas. The role partners with the Front Office, Sales, Kitchen Leadership, and culinary team to deliver high standards of hospitality, service, and operational excellence for hotel guests and local patrons. It supports revenue growth, guest loyalty, and the overall hotel experience through effective operations, cross-department coordination, and team development. The manager oversees restaurant and bar operations in indoor and outdoor dining areas, pool service, deck seating, and kitchen-related operations through culinary leadership. The position recruits, schedules, trains, and develops team members; works with Sales on catering and banquet events; monitors guest feedback; collaborates on menus and pricing; manages beverage inventory and costs; and ensures compliance with safety, alcohol service, and company requirements. The role also includes leader onboarding and evaluations, operational procedures, and hands-on support during service.

Requirements

At least three years of high-volume restaurant management experience in a fast-paced environment.
Friendly, approachable attitude and a service-driven leadership style.
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 ability to communicate effectively across departments.
Detail-oriented with strong organizational and operational oversight abilities.
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.
Ability to pass and remain in compliance with Coquille Gaming Commission background check and drug-free workplace policies.
Ability to work weekends, holidays, and evenings based on business needs.
Ability to stand and walk for extended periods and to reach, bend, lift up to 50 pounds occasionally, and move throughout multiple dining areas.
Ability to maintain awareness in fast-paced, sometimes noisy environments and communicate clearly, focus under pressure, and make sound decisions.

Responsibilities

Maintain a safe, clean, and welcoming environment and promptly address safety concerns.
Lead Food & Beverage operations across restaurant and bar service areas, including indoor dining, bar spaces, outdoor areas, pool service, and deck seating.
Develop initiatives and programming that encourage guest engagement, repeat patronage, and guest loyalty.
Partner with Sales to plan and execute catering and banquet events.
Review and implement Banquet Event Orders and coordinate communication across departments.
Recruit, schedule, train, and develop front-of-house team members, while overseeing culinary staffing and leadership.
Monitor guest feedback and resolve concerns promptly and professionally.
Evaluate menu performance and collaborate with culinary management on menu updates, additions, and pricing.
Oversee beverage ordering, inventory, cost controls, and par levels.
Oversee kitchen operations through the Executive Chef and culinary leadership team to support 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 front-of-house and back-of-house leadership huddles to communicate priorities 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 the 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.
Provide hands-on support as needed to maintain smooth, profitable operations.