Restaurant Manager

Welcome to Destination Geneva National, home to our celebrated Lake Geneva restaurant group including turf kitchen tap, a popular year-round dining venue overlooking Palmer's 18th green; the multi-award-winning Hunt Club Steakhouse in the historic Crane manor, the Paloma Cantina alongside GN's one-acre putting course, and Crafted Italia at Lodge GN. Here is your opportunity to join our dedicated and professional Food & Beverage leadership in setting the standards for exceptional service, exquisite cuisine, and a welcoming atmosphere that sets the stage for celebration. JOB DESCRIPTION We are seeking a dynamic and experienced Restaurant Manager to lead restaruant operations at one or more of our outlets. The ideal candidate will have a proven track record in restaurant management, exceptional leadership skills, and a passion for hospitality. Benefits include a competitive salary, profit-sharing potential, comprehensive health benefits package, paid time off, associate discounts and access to resort amenities (including complimentary golf), and opportunities for professional development and career advancement. KEY RESPONSIBILITIES Oversee daily restaurant operations, maintaining the flexibility and team mentality to support other outlets as needed. Ensure exceptional service standards are consistently met and exceeded at all GN outlets. Manage indoor and outdoor dining operations, ensuring a seamless and enjoyable experience for all guests and members. Recruit, train, and mentor a high-performing team of front-of-house staff and support Culinary in recruiting for the kitchen. Foster a positive and collaborative work environment, encouraging professional growth and development. Cultivate a warm, welcoming, and professional atmosphere for all guests and members. Address and resolve guest inquiries and complaints promptly and effectively. Implement and oversee service protocols to ensure a consistent, high-quality dining experience. Develop and manage budgets, ensuring financial targets are met. Oversee inventory management, including ordering and cost control. Analyze financial reports and implement strategies to improve profitability. Manage special events and private functions that take place in the restaurants. Collaborate with the culinary team to create tailored menus for events and seasonal offerings. Ensure compliance with health, safety, and sanitation regulations. Maintain all operational licenses and permits. Implement and monitor safety protocols to ensure a safe environment for guests and staff.   QUALIFICATIONS Minimum of 2 years of experience in restaurant management, preferably in a luxury or resort setting. Proven leadership skills with the ability to manage and motivate a diverse team. Financial acumen and experience in budget management a plus. Exceptional communication and interpersonal skills. Ability to thrive in a fast-paced, dynamic environment. Passion for delivering outstanding guest service. Flexibility to work evenings, weekends, and holidays as required.   PHYSICAL REQUIREMENTS Ability to stand and walk for extended periods (8 hours per shift). Must be able to lift and carry up to 25-50 lbs (e.g., supplies, inventory, small equipment). Frequent bending, reaching and kneeling to access storage areas, take inventory, and assist staff. Ability to use hands and arms like handling paperwork, operating POS systems, and light food prep if needed. Must be comfortable working in a fast-paced, hot, and noisy environment, including kitchens and dining areas.