Restaurants General Manager

Live Your Passion.  Add Your Magic.             

At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.

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Restaurant General Manager 

Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun.  At Montage Big Sky, we know our success is all because of you. Here, you’re not just an associate but a passionate creator of authentic, personalized experiences. You’ll feel empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for our guests. Working at Montage Big Sky is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.   

Your Leadership    

• Provide strategic and operational leadership, guidance, direction, and tactical expertise on the hotel’s restaurants 

• Drive hotel profitability through revenue generation in the restaurant, cost control, guest satisfaction, and associate engagement 

• Assist F&B Managers with daily restaurant operations, floor support, special events, and restaurant reservations 

• Responsible for the selection, training, and development of personnel within the department 

• Maintain constant communication within the restaurant 

• Provides conflict resolution and ensures disciplinary and termination procedures are followed and that all workplace standards are upheld 

• Promptly addresses all operational issues with Management and Staff 

• Monitor all elements (lighting, music, temperature), business levels, staffing levels, service levels, Forbes standards, service timing, dining room cleanliness and take steps to ensure food/beverage quality and presentations are met at all times 

• Responsible for maintaining the cleanliness and accuracy of the restaurant menus 

• Control payroll and equipment costs (minimizing loss) 

• Responsible for the financial management of the operation  

• Responsible to attend all restaurant daily line-ups and weekly meetings 

• Ensure the department abides by all safety and sanitation policies   

• Create and maintain staffing schedules, ensuring appropriate coverage  

• Develop and manage departmental budgets, forecasts, and financial reports, monitoring expenses and revenue performance