Restaurant Manager - Twin Farms

Relais & Châteaux•Barnard, VT

5h•$65,000 - $70,000•Onsite

About The Position

The Restaurant Manager at Twin Farms supports the Food & Beverage Director in the day-to-day operations of all dining venues, ensuring exceptional service standards, operational excellence, and memorable guest experiences. This role is a key member of the Food & Beverage leadership team, setting the tone for professionalism, hospitality, and thoughtful service across the resort’s dining operations.

Requirements

Demonstrated organizational skills, including the ability to anticipate future needs, plan accordingly, and maintain consistent follow-up
Guest-focused approach to resolving concerns with a positive, proactive mindset and strict adherence to confidentiality
Strong communication skills across a variety of situations, including supervisory and leadership responsibilities
Consistently professional demeanor, particularly when addressing elevated guest concerns
Ability to respond quickly to changing demands while remaining resourceful and solutions-oriented
Proven ability to manage multiple priorities simultaneously with efficiency, accuracy, and attention to detail
Skilled at establishing, maintaining, and following through on priorities despite frequent interruptions and unexpected challenges
Flexible and reliable availability, including opening and closing dining areas and working weekends and holidays

Responsibilities

Assist the Food & Beverage Director with daily operations across all food and beverage outlets
Serve as a member of the leadership team, supporting performance management, team motivation, and efficient use of resources
Establish and uphold service standards that reflect knowledgeable, polished, and genuinely warm hospitality
Coach and mentor dining staff in service technique, wine and food knowledge, and interpersonal skills
Play a key role in the planning and execution of group dining experiences and special events
Support departmental administration, including purchase orders, staff scheduling, and review and authentication of timesheets
Act as a primary communicator within the department regarding daily dining operations
Open and/or close dining venues as needed, including The Dining Room, Twigg’s, Lewis Thompson Dining Room, and the Wine Cellar, ensuring all spaces are properly secured and prepared for service
Oversee room arrangements and final table setups with a strong attention to detail
Make timely, practical decisions that balance the needs of guests, staff, and the resort
Expedite food and beverages and step into service roles as needed to maintain seamless operations
Maintain dining room safety standards and ensure staff compliance with all safety procedures
Monitor inventory for bar and dining supplies, equipment, and uniforms; submit requisitions and oversee restocking
Collaborate closely with the culinary team to review menus and ensure guest needs and preferences are met
Manage guest relations within the dining experience, directly addressing concerns and resolving issues to the highest level of satisfaction
Anticipate service challenges and proactively adjust pacing and workflow to ensure smooth operations
Assist with hiring initiatives and support corrective and disciplinary actions, including terminations, in collaboration with Human Resources
Inspect staff grooming and attire, addressing any deficiencies to maintain professional standards