Restaurant General Manager

Description

Our Company

There’s no organization quite like the Theodore Roosevelt Medora Foundation (TRMF). We’re a premiere tourism operation—and we’re a 501c(3) non-profit. We welcome hundreds of thousands of guests to an exciting, diverse lineup of entertainment, historical, and educational attractions—and we work tirelessly to connect people to Medora for positive life changing experiences. 

TRMF was established in 1986—but our story begins before that. In 1962, nationally-renowned businessman Harold Schafer took an interest in a historic old town named Medora. He loved its history, its striking location, and its potential to inspire others. So he began revitalizing the old town: he restored a historic hotel, brought the Medora Musical to town, and so much more. 

It was 1986 when the Schafer family, with Harold ready to retire from business, donated all they’d created in Medora to establish the non-profit Theodore Roosevelt Medora Foundation. 

In the years since, we’ve grown from a staff of a handful of folks to more than 90 full-time employees, with hundreds more seasonal workers and over 650 volunteers. We’ve awarded hundreds of thousands of dollars’ worth of scholarships to our staff. The Medora Musical has earned the attention of The New York Times. And we’ve earned a reputation as the #1 tourism and hospitality provider in North Dakota. 

We are a team of people who draw inspiration from Medora. We deeply respect this place, and the people we meet here. We deliver excellence in hospitality. We work with creativity and integrity. We’re a family that values family. 

We are the Theodore Roosevelt Medora Foundation.

Requirements

Summary/Objective

The Restaurant General Manager (RGM) plays a crucial role in the efficient and successful operation of the restaurant. This position requires a dynamic individual with a blend of strategic leadership and hands-on management skills. The RGM oversees all aspects of restaurant operations, including the catering department and beverage inventory, ensuring that the highest levels of quality, service, and customer satisfaction are consistently achieved.

Responsibilities

Restaurant Operations

• Daily Operations Management: Oversee the day-to-day operations of the restaurant, ensuring smooth and efficient service.
• Customer Service: Ensure excellent customer service by addressing customer complaints and feedback promptly and effectively.
• Financial Management: Develop and manage budgets, oversee financial reporting, and ensure profitability.
• Health and Safety Compliance: Ensure that the restaurant complies with all health and safety regulations and standards.
• Quality Control: Maintain high standards of food quality, presentation, and service.

Catering Department Management

• Catering Operations: Oversee the planning, coordination, and execution of all catering events, ensuring they meet client expectations and Theodore Roosevelt Medora Foundations (TRMF) standards.
• Client Relations: Build and maintain strong relationships with clients, addressing their needs and ensuring their satisfaction with catering services.
• Menu Development: Collaborate with chefs to develop customized menus for catering events, considering client preferences and dietary requirements.
• Logistics Management: Coordinate the logistics of catering events, including transportation, setup, and teardown.
• Quality Assurance: Ensure that all catering services are delivered with the highest quality and professionalism.

Beverage Inventory Management

• Inventory Control: Oversee the management of beverage inventory, including ordering, receiving, and stocking of all beverages.
• Supplier Relations: Build and maintain relationships with beverage suppliers, negotiating contracts and pricing.
• Cost Management: Monitor and control beverage costs, ensuring they align with budgetary constraints.
• Quality Assurance: Ensure the quality and consistency of all beverages served in the restaurant and at catering events.
• Menu Planning: Collaborate with bartenders and chefs to develop and update beverage menus, including cocktails, wines, and non-alcoholic options.

Supervisory Responsibilities

• Staff Management: Recruit, train, supervise, and evaluate restaurant staff, including chefs, servers, and support staff.

Skills and Qualifications

• Leadership Skills: Strong leadership and team management skills, with the ability to inspire and motivate staff.
• Customer Service Orientation: Commitment to providin