Restaurant Manager Job at Solomon Page (Monticello)

Job Description

A premier luxury restaurant located within a well-known casino resort in the Catskills is seeking an experienced Restaurant Manager to lead daily operations in a high-volume, service-driven environment. This role requires a proven hospitality leader with prior union experience and a strong command of restaurant operations, team development, and financial performance.This is a highly visible leadership position overseeing all aspects of the restaurant, from guest experience and staff engagement to budgeting, cost controls, and operational excellence.The Restaurant Manager is responsible for the overall success of the operation, ensuring exceptional food, beverage, and service standards while driving profitability and cultivating a positive, professional workplace culture. This individual will lead a diverse management and hourly team, collaborate closely with culinary leadership, and act as a key representative of the restaurant’s values and service philosophy.

Job Responsibility

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

Requirements

Prior union experience is required
Minimum 5 years of Food & Beverage experience
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

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