Oversee restaurant operations to ensure top-notch customer service, effective employee development, and profit maximization. Lead management staff to achieve sales and profitability goals, analyze cost and revenue budgets, and keep the leadership team informed. Foster positive interactions with guests and staff, actively seek feedback, and respond to queries promptly. Recommend and implement cost-reduction and sales-increasing strategies, maintain appropriate staffing levels, and ensure staff knowledge of menu and promotions. Monitor food and beverage quality to meet company standards, ensure resource availability, and enforce policies on sanitation, safety, and cash handling. Train and develop supervisors and staff, handle hiring, evaluations, and terminations, and maintain a positive work environment. Ensure compliance with health, safety, and regulatory standards, and maintain a clean and safe environment. Collaborate with the Executive Chef on menu engineering, prepare annual budgets, and train staff on new menu items and RTP programming. May require working early mornings, evenings, weekends, and holidays. Affordable on-mountain employee housing available for rent. Two+ years of post-high school education, culinary education is desirable. West Virginia Food Handlers Certificate required. High School Diploma or GED required. A minimum of 3-5 years of progressive management experience in a moderate to high-volume restaurant is preferred, and at least 2 years of full restaurant P&L management experience.
