Job Title: Restaurant General Manager
Department: Food and Beverage
Reports to: Assistant Director of Food and Beverage
The Restaurant General Manager oversees all aspects of the restaurant, ensuring a high level of guest service and operational excellence. This role is responsible for maintaining service standards, driving profitability, overseeing daily operations, and enhancing the overall guest experience. The Restaurant General Manager ensures the restaurant operates efficiently, consistently, and in alignment with company standards.
Primary Responsibilities:
- Maintain a clean, well maintained, and inviting outlet where our guests are drawn to, feel welcome, and builds a strong desire to return
- Plan and direct all aspects of restaurant operations, including guest service standards, product quality, cost controls, marketing initiatives, systems management, budgeting, and forecasting.
- Implement up-selling techniques to drive revenue and create engaging guest experience.
- Lead initiatives to improve restaurant profitability, average check value, and overall guest satisfaction.
- Stay current with industry trends and continuously refine service strategies to elevate the dining experience.
- Ensure compliance with health, safety, sanitation, and responsible alcohol service standards.
- Develop and monitor weekly and monthly restaurant forecasts, scheduling, and department profitability.
- Analyze daily food and beverage activity to optimize performance and maximize efficiencies.
Leadership Acumen
- Recruit, interview, select, and retain top talent for the restaurant team.
- Monitor and develop associate performance through effective supervision, training, coaching, evaluations, and recognition.
- Create a positive and engaging work environment that supports associate development, accountability, and teamwork.
- Provide clear direction and expectations to associates while holding the team accountable to established standards.
- Lead by example and demonstrate professionalism, strong decision-making, and a commitment to exceptional guest service.
- Build a strong team culture focused on service excellence, operational consistency, and continuous improvement.
- Address performance and conduct concerns appropriately and in accordance with company policies and procedures.
- Foster collaboration and effective communication between the restaurant team and other Food and Beverage departments.
Must Have Personal Qualifications:
- Must be at least 18 years old to apply.
- Previous experience as a Restaurant General Manager with a track record of operating successful concepts.
- Strong communication skills, both verbal and written.
- Experience managing budgets and P&L statements.
- Minimum of 3 years in food and beverage operations, including management experience.
- RAMP certification is required.
- High degree of interpersonal and guest interaction skills.
- Must be willing to work a flexible schedule to accomplish all major responsibilities and be willing to accept assignments on an as-needed basis. This includes evenings, weekends, and holidays.
- Ability to stand, walk, and move throughout the restaurant and other F&B areas for extended periods.
- Ability to bend, reach, and stoop as needed to inspect areas, storage, or equipment.
- Ability to lift and carry up to 25–30 lbs. occasionally.
- Ability to move quickly and efficiently in a fast-paced, sometimes crowded environment.
- Manual dexterity to operate computers, POS systems, and other office/restaurant equipment.
- Ability to work in varying temperature environments, including kitchen, storage, and dining areas.
This job description is to be considered a general outline of the duties and responsibilities of this position. It is subject to changes and revisions by Camelback Resort at any time. Responsibilities are listed as guidelines only, and the job is not necessarily limited to these specifications.