Manager, Restaurant

Manager, Restaurant (14759) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. Job Summary  The Manager, Restaurant will assist the Director of Food & Beverage plan, organize, and direct all processes of the outlet to ensure the outlet provides quality food and beverage service, consistent with the SOPs and LQA. They will achieve maximum revenue and profit in line with budgeted and forecasted projections.    Key Duties & Responsibilities  - Ensures that all colleague activities adhere to and support the resort’s targets    - Be fully compliant with all areas of LQA  - Adhere to all resort rules and regulations as per Service Standard Policies and Procedures  - Applies creative solutions and proposes ideas to grow, develop, and improve the business  - Takes full responsibility for the outlet, including but not limited to financial performance   - Ensures that the outlet’s operational budget is in line, and costs are strictly controlled to maximize profits - Assists with the preparation of the department budget and sales and marketing plans  - Achieves sales and profit targets and enhances the margins through effective stock management and minimizing controllable costs  - Ensures that an effective link is maintained between kitchen and service areas  - Work with Culinary on menu engineering   - Manages the level, consistency, and quality of table and counter service of all menu items  - Ensures that all outlet processes adhere to all food hygiene regulations and procedures  - Consistently monitors food and beverages being served for quality, escalating any major problems/complaints to senior management - Promotes the use of upselling techniques within the outlet to exceed guest expectations and increase revenue  - Provides specific advice to customers and colleagues on food and beverage items - Monitors all aspects of food and beverage quality and hygiene, taking immediate corrective action when required  - Actively seeks and reviews customer feedback regarding food quality, service, and overall satisfaction, taking appropriate action  - Conducts regular team briefings / meetings  - Oversees and monitors departmental schedules  - Conducts performance appraisals for all employees in the outlet to discuss existing performance and areas of improvement  - Well-versed in the resort’s emergency procedures, such as fire evacuation, as well as health and safety requirements in the workplace - Ensures that colleagues are aware of their duty of care as determined by legislation and maintain complete familiarity - Assists with any other duties as required by the management team   Skills, Experience, & Educational Requirements   - Previous experience in a luxury 5-star hotel for at least 2 years  - Committed and passionate about F&B  - Well-groomed, presentable, and an inspiration to team members—setting a good example at all times  - Outgoing, confident, and communicative, possessing the right attitude to be a team player - Flexible, even when working well under pressure   - Maintains a high sense of responsibility, being self-motivated to achieve - Has the confidence to deal with colleagues, possessing the ability to empower others to make decisions  - Must possess excellent English written and verbal communication skills - Experience with Microsoft Office, including Word, Excel, PowerPoint, and Outlook  Benefits - Medical insurance - 80% of premium paid by employer - Health Savings Account with $50 employer contribution per pay period - Dental, vision & life insurance - 100% of premium paid by employer - 5 weeks of PTO (Paid Time Off) - 8 paid holidays - Uniform provided & complimentary laundering - Complimentary transportation to/from resort - Complimentary meal per shift - Discounts at F&B outlets on property - 14 nights per year at $100/night* at Kerzner Properties worldwide - Winter season includes complimentary ski pass to Big Sky Resort based on availability OR $225 reim

Skills, Experience, & Educational Requirements: - Previous experience in a luxury 5-star hotel for at least 2 years - Committed and passionate about F&B - Well-groomed, presentable, and an inspiration to team members—setting a good example at all times - Outgoing, confident, and communicative, possessing the right attitude to be a team player - Flexible, even when working well under pressure - Maintains a high sense of responsibility, being self-motivated to achieve - Has the confidence to deal with colleagues, possessing the ability to empower others to make decisions - Must possess excellent English written and verbal communication skills - Experience with Microsoft Office, including Word, Excel, PowerPoint, and Outlook

Key Duties & Responsibilities: - Ensures that all colleague activities adhere to and support the resort’s targets - Be fully compliant with all areas of LQA - Adhere to all resort rules and regulations as per Service Standard Policies and Procedures - Applies creative solutions and proposes ideas to grow, develop, and improve the business - Takes full responsibility for the outlet, including but not limited to financial performance - Ensures that the outlet’s operational budget is in line, and costs are strictly controlled to maximize profits - Assists with the preparation of the department budget and sales and marketing plans - Achieves sales and profit targets and enhances the margins through effective stock management and minimizing controllable costs - Ensures that an effective link is maintained between kitchen and service areas - Work with Culinary on menu engineering - Manages the level, consistency, and quality of table and counter service of all menu items - Ensures that all outlet processes adhere to all food hygiene regulations and procedures - Consistently monitors food and beverages being served for quality, escalating any major problems/complaints to senior management - Promotes the use of upselling techniques within the outlet to exceed guest expectations and increase revenue - Provides specific advice to customers and colleagues on food and beverage items - Monitors all aspects of food and beverage quality and hygiene, taking immediate corrective action when required - Actively seeks and reviews customer feedback regarding food quality, service, and overall satisfaction, taking appropriate action - Conducts regular team briefings / meetings - Oversees and monitors departmental schedules - Conducts performance appraisals for all employees in the outlet to discuss existing performance and areas of improvement - Well-versed in the resort’s emergency procedures, such as fire evacuation, as well as health and safety requirements in the workplace - Ensures that colleagues are aware of their duty of care as determined by legislation and maintain complete familiarity - Assists with any other duties as required by the management team