The Lodge Restaurant Manager

Description

The Lodge Manager – The Lodge
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Position Overview
Position Type: Full-Time, Year-Round

We are seeking an enthusiastic and motivated Lodge Manager who thrives in a relaxed, nature-focused environment. As part of our team, you will be dedicated to creating unforgettable experiences that reflect the spirit of our unique mountain community.

The Lodge Manager coordinates and supports all activities for The Lodge restaurant.  This position trains, coaches and supports restaurant supervisors, and staff.  This position plans and sets business goals.  This position is responsible for coordination of food and beverage service in the bar, dining room and other designated areas.  Additionally,  this position is responsible for the accurate reporting of inventory, labor, costs and reconciliation of restaurant revenue and expenses using computerized systems.  This position focuses primarily on The Lodge dinner service, as well as the Pub, T-9 Grill (summer) and Marco Polo Grill (summer) all factors pertaining to the front of house staff.  

What You’ll Do:

1. Oversee the Lodge Floor Supervisors, Summer F&B Supervisor, Bar Manager and in conjunction with executive chef, Summer F&B Supervisors to maintain a level of standard in hiring, training, disciplinary action, level of service, inventory control, scheduling and operations.
2. Provide visible leadership to restaurant supervisors, and front of house staff.
3. Interacts with as many customers of the restaurant as possible to ensure that they have a pleasurable experience.  
4. Assists with special events; arranging entertainment, staffing and implementation.  Ensures all details of events are clearly defined and explained to staff.
5. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
6. Create, recommend and implement promotions, displays, food presentation and ideas to bring in more guests and gain a larger share of the local market.
7. Monitor and control the maintenance and sanitation of all areas of the restaurant and equipment to protect the assets, comply with regulations and ensure quality service.
8. Ensure that operational and training standards are consistently followed and executed.
9. Book banquet parties (20-29 guests) and see the process through from contract to execution of dinner service including custom menus, seating arrangements, rentals and specialty linen if necessary.

View the complete job description HERE!

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Tahoe Donner Perks Benefits

Joining Tahoe Donner means embracing a unique blend of work, community, and the outdoor lifestyle. We offer competitive pay and outstanding benefits, including:

• Exceptional medical, dental and vision insurance and 401k matching
• Access to Tahoe Donner amenities like Trout Creek Rec Center and including a season pass to our ski resorts
• Discounts on food, beverages, and retail items
• Access to ongoing professional development and growth opportunities

Here, you’ll find a supportive community of colleagues who are as passionate about outdoor recreation and the beauty of the Tahoe area as you are.

Qualifications

Skills Qualifications

What We’re Looking For:

• Requires thorough knowledge of restaurant practices and procedures in order to analyze data, diagnose issues and coach the operations team accordingly.
• Ability to make decisions which are guided by established policy and procedures.
• Highly Effective written and verbal communication skills
• Knowledge of restaurant operations, including marketing plans, security and safety programs, personnel and labor relations, repairs and maintenance, budget forecasting, quality assurance programs, applicable laws, and long-range planning.
• Experience interfacing with employees and guests in highly charged environments while maintaining a calm and professional demeanor.
• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
• Able to set priorities, plan, organize and delegate.
• Have a willingness to learn and adept as necessary to accommodate changes in both the industry and Association directions.
• Ability to work effectively under time constraints and deadlines.
• Ability to move throughout all food and beverage areas and continuously perform essential job functions.

These skills and abilities are typically acquired through the completion of a bachelor’s degree in business management or related field and five years’ experience in Restaurant Management or an equivalent combination of formal training, education and experience which demonstrates the ability to perform all of the duties of the position.

Salary : $68,640 - $94,723