Averill Hospitality is hiring: Restaurant Manager in Whitefish

At The Lodge at Whitefish Lake, we believe in creating unforgettable experiences. As one of the only AAA Four Diamond-rated resorts in Montana, we specialize in organizing and executing high-quality corporate events, conferences, and special occasions. Our dedicated team is committed to delivering exceptional service and ensuring every event is a resounding success. We are seeking a dynamic and talented Restaurant Manager to join our team and contribute to our continued growth.

Principle Responsibilities And Position Purpose

The Boat Club Manager oversees all aspects of the Boat Club, Lounge and Tiki. They are also responsible for all aspects of supervision of the staff including hiring, training, coaching, disciplining, and reviewing staff. They must meet all goals set forth by budgeting to sustain a profitable department and work closely with the other departments such as Front Desk, Reservations, Sales & Catering and must attend all necessary meetings to ensure the knowledge needed to perform this task.

Main Duties And Responsibilities

• Interviewing, selecting, training, supervising, counseling, and disciplining staff.
• Supervise the floor during meal periods to ensure that all standards and steps of service are met through all guest interactions.
• Ensuring that checklists, requisitions, and proper opening and closing functions are completed each shift.
• Communicate effectively, both verbally and in writing, to provide clear directions to the staff.
• Observe performance and encourage improvement where necessary.
• Ensure staffing levels for the restaurant and bar are accurate based on hotel occupancy and outlet business levels. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, i.e. Specials, 86’d items, groups in-house, reservations, etc.
• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of the guests. Answer telephones in a clear voice, coordinate, and document reservations.
• Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance, taste of products, and check preparation methods to determine quality.
• Attending all mandatory meetings including but not limited to weekly F&B meetings, staff meetings, and training. Pre shifts, etc.
• Utilize computer/POS to input and retrieve necessary data to accurately monitor labor cost.
• Maintain cleanliness of outlets daily.
• Work closely with Outlet Manager and Bar Manager in monthly beverage inventory and quarterly china/glass/silver/linen inventory.
• Assist in planning and setting up special events such as Mother’s Day, Easter, Father’s Day, Thanksgiving, Christmas, New Years, etc.
• Solid beverage experience to include wine knowledge, experience with menu costing, design, and analysis.
• Must have experience with wine ordering and maintaining par levels.
• Assist with ordering and inventory processes to ensure accurate stock levels, minimize waste, and maintain cost-effective purchasing aligned with operational needs.

Specific Job Knowledge, Skills, And Ability

• Thorough knowledge of Food & Beverage outlet operations including food, beverage, supervisory, service techniques and guest interaction.
• Considerable skill in math and determining percentages associated with beverage cost, food cost, labor cost, budget, and forecasting.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to accomplish necessary tasks on a computer.
• Knowledge of food & beverage operations and products, basic drink service, and supervisory knowledge.
• Requires standing and walking 95% of the workday.

Experience/ Licenses Or Certificates

• Any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
• High School graduate or equivalent required.
• Minimum of 2 years’ experience in a restaurant or related field.

SCHEDULE / HOLIDAYS/ PTO

The Restaurant Managers are expected to normally keep a 5-day a week schedule, adjusted as needed (potentially more than 5 days) according to occupancy and business needs, and be available for peak guest times and/or in the event of an emergency. A work week of 50 hours per week can be expected, however it can be more or less depending on the business needs of the Food and Beverage operation. Working evenings, weekends and holidays is required. The Restaurant Manager will typically be available during peak seasons, typically taking PTO and vacations during slower seasons. Typically, PTO will not be allowed during June 15 - September 15, and December 15 – January 5.

Physical Requirements

FREQUENCY KEY: Rare- Up to 1 hour, Occasional- 1 to 3 hours, Frequent- 3 to 6 hours, Constant- 6 to 8 hours

PHYSICAL ACTIVITY FREQUENCY

• Sitting Occasional
• Walking, climbing stairs Constant
• Crouching/Bending/Stooping Constant
• Reaching Constant
• Grasping Constant
• Pushing/Pulling Constant
• Near Vision Constant
• Far Vision Constant
• Hearing Constant
• Talking Constant
• Lifting/Carrying (20 lbs.) Constant

WHY JOIN US

• Join a reputable and well-established resort hotel and event venue known for delivering excellence.
• Be part of a dynamic team of experienced hospitality and event professionals passionate about creating unforgettable experiences.
• Flexible schedule and competitive salary and benefits package.

Averill Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.