What are the responsibilities and job description for the Senior Restaurant Manager position at Paloma Resorts?
Welcome to Destination Geneva National’s turf smokehouse and Member Tap, a popular year-round dining venue centrally located in our sprawling Clubhouse. This kitchen uniquely caters to both resort guests and exclusive members, providing an unparalleled dining experience coupled with stunning views of GN’s one-acre Dance Floor putting course and cantina, Palmer’s 18th hole and the Lake Como shoreline. 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 Senior Restaurant Manager to lead GN’s turf (resort) restaurant and Member Tap (private dining) as well as support operations at GN’s Hunt Club Steakhouse, our award-winning fine dining establishment located on-course in the 100-year-old Crane Manor. 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 operations of turf and Member Tap, including both the resort guest area and the private members' area.
Support operations at the Hunt Club Steakhouse and Paloma Cantina, as needed.
Ensure exceptional service standards are consistently met and exceeded at all GN outlets.
Manage the Clubhouse’s 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.
Conduct regular performance evaluations and provide constructive feedback.
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 5 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.
Strong financial acumen and experience in budget management.
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.
