Your love for the food industry is unmatched. You excel in hospitality, whether it's morning, noon, or night. As the Restaurant General Manager, your dedication to serving customers and creating exceptional dining experiences is unwavering. In this role, you will: • Lead by Example: Demonstrate to your team the art of hospitality and service, ensuring every guest enjoys a memorable dining experience. • Stay Current: Keep abreast of industry trends, stay informed about the latest in food service and products, and incorporate them effectively. • Hands-On Management: Be actively involved in overseeing your designated areas, acknowledging and rewarding deserving staff, identifying areas for improvement, and engaging with both guests and team members to enhance overall experiences. • Effective Oversight: Manage all outlets to deliver top-quality products and services through well-trained staff, while maintaining profitability and optimizing the Guest Satisfaction Index (G.S.I.). • On-Duty Leadership: Take charge as the Manager on Duty whenever required. 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.