Resort Restaurant Manager

• Build, lead, and mentor a cohesive management and hourly team aligned with operational goals
• Foster a professional, energetic, and guest-focused team culture
• Set and uphold service and operational standards through hands-on leadership
• Lead weekly management meetings to ensure alignment and communication
• Oversee recruiting, hiring, onboarding, training, coaching, and performance management
• Ensure annual performance reviews are completed consistently and on schedule
• Maintain accurate employee documentation, including disciplinary actions and workers’ compensation records
• Identify high-potential team members and support internal promotions and development plans
• Ensure consistent delivery of exceptional food, beverage, and service experiences
• Drive guest satisfaction, repeat business, and overall guest counts
• Act as a visible leader on the floor, resolving guest concerns professionally and effectively
• Partner closely with the Executive Chef to ensure product quality, freshness, and proper handling procedures
• Maintain the highest standards of cleanliness, safety, sanitation, and security
• Deliver strong financial results and ensure the restaurant meets or exceeds budgeted goals
• Develop and manage the annual operating budget in collaboration with senior leadership
• Monitor all cost centers and implement cost-control and efficiency initiatives
• Analyze monthly P&L statements and execute action plans as needed
• Oversee purchasing processes and vendor relationships
• Execute marketing initiatives as directed by senior leadership
• Collaborate on the development of restaurant-specific marketing strategies
• Support local marketing efforts to increase visibility, traffic, and guest loyalty

• Prior union experience is required
• Minimum 5 years of Food & Beverage experience, including at least 3 years in a management or supervisory role in a high-volume operation
• Previous experience in a casino or regulated hospitality environment strongly preferred
• Working knowledge of POS systems, including reporting and operational functions
• Strong food and beverage knowledge
• Proven leadership, organizational, and interpersonal skills
• Ability to work independently and make sound operational decisions
• High attention to detail across all areas of restaurant operations
• Must be 21 years of age or older
• High School diploma or GED preferred
• Must be able to obtain and maintain all required licenses through the New York State Gaming Commission
• Valid New York State Food Handler’s Permit required

Previous experience in a casino or regulated hospitality environment strongly preferred