Senior Restaurant Manager

Paws Up Montana•Greenough, MT

About The Position

The Senior Restaurant Manager provides leadership for front-of-house operations across Paws Up Montana’s Main Village outlets: Pomp, Trough, and Tank. Reporting to the Director of Food & Beverage, the role leads and develops Restaurant Managers and Supervisors, builds management continuity across seasons, and ensures consistent Forbes-level hospitality. In partnership with Culinary and other resort departments, the Senior Restaurant Manager is accountable for guest experience, operating readiness, staffing recommendations, service standards, and Main Village management team performance. The role oversees multi-outlet service operations and workforce planning, supports managers’ professional development and performance, and coordinates with resort teams to align dining operations with guest needs. The Director of Food & Beverage retains departmental budgets, P&L accountability, and final headcount approval. Success is assessed through the growth and independence of managers and supervisors, guest-service consistency, employee engagement and retention, appropriate staffing recommendations, operating readiness, and resolution of recurring issues. The position requires extended periods of standing and walking through multiple dining and bar venues, work during mornings, evenings, weekends, and holidays as business requires, and occasional lifting, carrying, pushing, or pulling of operational supplies weighing up to 40–50 pounds, subject to applicable accommodations. Paws Up Montana provides equal employment opportunities and prohibits discrimination and harassment as described in the job posting.

Requirements

Five or more years of progressive food and beverage experience, including at least two years leading managers or supervisors.
Demonstrated ability to develop managers, provide candid coaching, manage performance, resolve conflict, and build engaged, accountable teams.
Strong knowledge of fine dining, beverage service, Forbes-style luxury hospitality, staffing and scheduling, and guest recovery.
Working proficiency with POS, PMS/reservation workflows, reporting tools, and Microsoft Office; ability to learn and manage operational processes in Silverware and Maestro.
Sound judgment, communication skills, attention to detail, composure under pressure, and consistently professional presentation.
Valid driver’s license and applicable food-safety and responsible-alcohol-service certifications.
Ability to stand and walk through multiple dining and bar venues for extended periods.
Ability to work mornings, evenings, weekends, and holidays as business requires.
Ability to occasionally lift, carry, push, or pull operational supplies weighing up to 40–50 pounds, subject to applicable accommodations.

Nice To Haves

Luxury resort and multi-outlet experience strongly preferred.
Hospitality degree preferred.

Responsibilities

Lead, coach, evaluate, and hold Restaurant Managers and Supervisors accountable for performance, conduct, service standards, and team development; clarify their responsibilities and decision-making authority.
Conduct regular one-on-one meetings, performance reviews, and individual development planning; give timely constructive feedback and address performance concerns consistently.
Identify high-potential employees and develop successors for supervisory and management positions; support recruitment, selection, onboarding, recognition, engagement, and retention.
Establish a consistent management training framework and equip Restaurant Managers to develop supervisors and service professionals; evaluate training effectiveness through observation and outcomes.
Build a culture of ownership, sound judgment, collaboration, and calculated initiative, and preserve leadership knowledge and continuity through seasonal transitions.
Lead consistent execution of luxury service standards across meal periods, including guest recognition, anticipation, menu and beverage knowledge, and service recovery.
Ensure managers conduct daily lineups, prepare for VIPs, communicate allergies and guest preferences accurately, and follow through on special requests and service concerns.
Use guest feedback, manager observations, and service assessments to identify recurring gaps, coach the management team, and verify sustained improvement.
Oversee service flow, dining-room readiness, reservations, pacing, and presentation across Pomp, Trough, and Tank; maintain an active floor presence at critical periods while delegating routine shift leadership.
Coordinate with Culinary, Concierge, Activities, Transportation, Reservations, and other resort departments to align dining demand, guest movements, special experiences, and operational changes.
Partner with culinary leaders on menu updates, dining programs, service presentations, and changes affecting guest experience or outlet execution.
Ensure accurate use of Maestro, Silverware, and applicable reporting tools; establish clear information ownership, reliable handoffs, and a consistent source of truth for reservations, guest notes, and operating information.
Assess staffing needs by outlet, position, shift, and meal period based on occupancy forecasts, reservations, activities, anticipated guest demand, and service standards.
Guide Restaurant Managers in preparing schedules, balancing coverage, monitoring overtime, and responding to changes while maintaining guest service and appropriate labor utilization.
Review staffing levels and skill coverage; identify gaps, cross-training opportunities, supervisory needs, and operational risks before they affect service.
Prepare seasonal and annual staffing and projected-hiring recommendations, including year-round versus seasonal positions, for review and approval by the Director of Food & Beverage.
Provide operational staffing information and labor observations to support departmental planning.
Hold Restaurant Managers accountable for routine inspections of cleanliness, appearance, organization, equipment readiness, safety, and completion of corrective actions.
Lead regular service and operational quality reviews, simplify duplicative workflows, maintain documented standards, and ensure issues are resolved.
Maintain effective operating procedures, shift handoffs, and seasonal transition practices that preserve standards and institutional knowledge.