Restaurant Manager

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

The Restaurant Manager supervises all front of house service operations and the restaurant service team to ensure all guests have a fantastic dining experience. Our Restaurant Manager also oversees restaurant supervisors that supervise service staff. The Restaurant Manager works alongside the Executive Chef to best serve our guests and reports to the General Manager.

The Restaurant Manager works closely with the Assistant Restaurant Managers and Executive Chef in coordinating and executing Ranch operations and supporting all departments at the Ranch as needed. The 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 Ranch prides itself in serving fresh, health conscious and creative “California Lodge Cuisine” that exceeds guest expectations given our remote setting.

At Firefall Ranch our Food and Beverage Team operates two dining venues—The Tavern operates 3 meals a day 7 days a week. Additionally, our YoVa Restaurant is our Fine Dining Venue which offers our guests an upscale dinner option Wednesday through Sunday (Dinner Only).

Most of our in-house guests eat with us in our relaxed mountain environment each night alongside locals and associates. To learn more about our restaurant and recent menus, please see our website.

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

Our ideal Restaurant Manager is creative, experienced, mature, self-motivated and excited to develop a friendly, professional and efficient staff environment and embraces working hands on at a high level in an energetic restaurant environment

Ideal qualifications include:

• Extensive experience managing a busy restaurant, including financial management
• Strong training (formal and/or informal) and knowledge of fresh California style cuisine
• Table, bar & support service experience
• Excited about creating a warm family atmosphere for staff while maintaining high standards
• Strong interest in training/coaching and in supporting our youth mission
• Wedding or similar high-end catering experience
• Hospitality or related experience
• Independent thinker with great initiative, but comfortable working within a defined framework
• Key personality traits
  • An individual of solid character and integrity
  • A strong work ethic
  • A “Lead from the Front” mentality
  • Guest service oriented and staff-focused
  • Self-motivated (takes initiative) with high standards
  • Mature, personable leader with a relaxed nature
  • Execution oriented; enjoys hands-on implementation
  • Leading a healthy, drug-free lifestyle
  • Dynamic, fun, and likes the outdoors
  • Flexible with a whatever it takes attitude
  • Patience, patience, patience

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 Assistant Restaurant Managers and General Manager as well as all Ranch 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<