Restaurant Assistant Manager

The Assistant Restaurant Manager is the key management position supporting our Restaurant Manager and restaurant service staff in running all of front of house. Assistant Restaurant Manager is responsible for departmental profitability, management of guest dining areas & service staff, menu development, restaurant serving periods and private catered events.

The Assistant Restaurant Manager supervises all front of house service operations and the restaurant service team to ensure all guests have a fantastic dining experience. Our Assistant Restaurant Manager also oversees restaurant supervisors that supervise service staff. 

The Assistant Restaurant Manager works closely with the Restaurant Manager, Assistant General Manager & General Manager in coordinating and executing Lodge operations and supporting all departments at the Lodge as needed. The Assistant Restaurant Manager is also highly involved in supporting our youth employment program.

The restaurant provides full breakfast, sit down and to go lunches and dinner in our main restaurant, tavern and other dining spaces. The Lodge prides itself in serving fresh, health conscious & creative ‘California Lodge Cuisine’ that far exceeds guest expectations given our remote setting. Most of our in-house guests eat with us in our relaxed mountain environment each night alongside locals & associates. To learn more about our restaurant and recent menus, please see our website.

The lodge is a coveted wedding venue catering to customized weddings, regular and other group business each year in various venues throughout the lodge property. This wedding and small group focus adds additional creative opportunities to the Restaurant Manager role, which is supported by our Catering Team.

RESPONSIBILITIES

Culture:

• Creating a fun, friendly culture and a high service standard
• Building an energized, well trained, technique driven team
• Warm & friendly guest interaction including table visits, special events appearances, cordial correspondence, etc.

Staff:

• Scheduling, training and managing service staff
• Interviewing, hiring and reviewing service staff
• Coordinating daily with Tavern & Culinary managers/staff
• Communicating effectively and maintaining a close working relationship with the Restaurant Manager, Assistant General Manager & GM as well as all lodge leadership teams
• Actively supporting our youth employment and development program

Operations:

• Defining, costing and pricing restaurant and tavern menus
• Managing department profitability
• Working hands-on on a daily basis
• Coordinating and executing catering functions and special events
• Establishing structured processes & enforcing restaurant standards, programs and procedures
• Training and ongoing oversight in food quality, cleanliness & hygiene standards
• Establishing and overseeing strong safety standards
• Ordering, receiving and relationship management for vendors/purveyors
• Storage and inventory management training/standards
• Devising and executing operational enhancements
• Maintaining equipment and supplies

Reporting/Financial:

• Reviewing and reporting staff hours