Ahhh..the food business. It is your passion. You are the consummate host. Whether it is breakfast, lunch, or dinner, you and your dining room team are ready to serve the customer and deliver a great experience. You are the Restaurant General Manager and in this role, you will: • Be a Role Model -- showing your team how to welcome and how to serve so our guests have a great dining experience. • Be Modern - keeping up with trends and understanding what is the current trend in food service and products -- and then delivering • Walk the Talk -- being out and about - inspecting the areas you are responsible for, recognizing those staff members that deserve kudos as well as those areas that need training, maintenance, or some other improvement. While out, you connect with the guests and staff - including your partners in the culinary team - to ensure all is going as it should, actively listening for where you can help and seeking to improve the experience. • Be a Manager -- ensuring that all outlets produce a quality product for the guests, served by a well-trained staff, while remaining profitable and maximizing G.S.I. • Be the Manager on Duty - if requested, Responsibilities: • Develop and implement strategic plans to enhance restaurant operations and achieve financial goals. • Manage and lead a team of restaurant staff to ensure excellent customer service and operational efficiency. • Oversee inventory management, ordering, and supplier relationships to maintain optimal stock levels and quality standards. • Analyze sales and financial reports to identify areas of improvement and implement corrective actions as needed. • Ensure compliance with health and safety regulations and uphold company policies and procedures to provide a safe and pleasant dining experience for guests. Qualifications: • At least six years of progressive experience in food & beverage in a resort or hotel is required, with college coursework and prior supervisory experience required and strongly prefer prior restaurant management in a hotel environment. • To be successful in this role, you must be able to read, write, and verbally communicate effectively and professionally in English. • You must be able to professionally deal with difficult situations and people. • You will regularly use a computer and various software programs and must have certified alcohol training and ServSafe. • Physical requirements include the ability to work long hours, Light work -- Exerting up to 20 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. • Possesses the ability to bend, stretch, twist, or reach with your body and arms, and work under variable temperatures and noise levels. • Near Vision - The ability to see details at close range. Ability to stand for long periods of time without sitting or leaning. • Have previous experience scheduling, processing payroll, and knowledge of understanding profit and loss statements. • Ability to forecast and budget food costs effectively. • Ability to lead and manage associates and managers. Compensation: $80,000 - $85,000

• Develop and implement strategic plans to enhance restaurant operations and achieve financial goals. • Manage and lead a team of restaurant staff to ensure excellent customer service and operational efficiency. • Oversee inventory management, ordering, and supplier relationships to maintain optimal stock levels and quality standards. • Analyze sales and financial reports to identify areas of improvement and implement corrective actions as needed. • Ensure compliance with health and safety regulations and uphold company policies and procedures to provide a safe and pleasant dining experience for guests.