Restaurant Outlets Manager

The Equinox Golf Resort & Spa 3567 Main St Manchester, VT 05254, USA Description About Us The Equinox Golf Resort & Spa is a historic resort destination with deep roots, a strong sense of place, and a reputation for elevated hospitality in one of New England’s most scenic destinations. Established in 1769 and set against the backdrop of the Green Mountains, the property blends timeless charm with modern amenities, including a championship 18‑hole golf course, full‑service spa, multiple dining outlets, and extensive meeting and wedding space. As a four‑season destination, The Equinox attracts a diverse mix of leisure, corporate, and event guests year‑round, providing team members with a dynamic, well‑rounded hospitality experience. For candidates who value teamwork, elevated service standards, and professional growth within a destination resort environment, The Equinox also offers the added benefit of working in the vibrant yet close‑knit community of Manchester — a town known for its outdoor recreation, scenic beauty, and exceptional quality of life. Independently manages restaurant front‑of‑house personnel including but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. Create effective, cost‑efficient schedules for assigned F&B team based on forecast and budget. Responsible for F&B staff onboarding and departmental training. Work with Food and Beverage Director to ensure proper inventory management and effective ordering. Lead daily pre‑meals/stand‑up meetings, developing topics to discuss such as operational focuses, safety issues, in‑house VIPs, specials, food and beverage education, guest feedback, etc. Assist with in‑house banquets and special events; prepare food and beverages needed for events, assist with room set‑up, AV, bar, and directing rental services. Responsible for in‑room dining program issued by restaurant if applicable. Ensure compliance with all F&B operational procedures. Develop new local SOPs and work with F&B Director on standards and expectations. Develop and maintain creative inside sales and marketing strategies to drive public relations and overall revenue. Update POS with pricing, specials, menu changes, etc. Intentional guest engagement through "touching tables" and ensuring guest satisfaction at all times. Expedite food regularly, practicing and training for proper timing of food courses. Shared responsibility for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards. Manage all in‑house cash revenue and proper cash handling procedures. Make cash drops as directed by accounting. Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and SCs. Coordinate workflow to ensure a smooth‑running operation. Act as floor manager for appropriate outlets. Responsible for comp and void privileges and approving active promotions and gift card/certificates. Monitor and delegate to subordinate team members to ensure they remain productive during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise. Work professionally with all third‑party vendors and suppliers as a point of contact. Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the Director of Food & Beverage. Complete daily shift reporting and communication expectations. Oversee reservations and walk‑in guest flow to maximize seating and reservations per shift as well as oversight for future dates and/or holidays. Take ownership of reservation management with third‑party reservation booking sites. Work with payroll department to ensure proper employee job codes and hourly rates are applied, new hires and terminations are timely, perform payroll time card approvals biweekly, submit necessary paperwork, and ensure staff receives pay accurately. Assist F&B Director/GM/EOS F&B Director with additional assigned tasks and projects. We are proud to offer competitive wellness options and perks for both our Part Time and Full Time employees: Time off package including state VT Sick time for all employees, as well as a generous PTO plan plus 10 paid Holidays for full‑time status employees. EOS Family Matters Program of 3+ months fully paid parental leave for new parents. Retirement savings option of 401k with employer match of up to 4% for all employees. Complementary $25K in Life insurance and $1K/mo. in long‑term disability coverage for full‑time employees. Optional additional Disability, Life and AD&D, Critical Illness, and Accident Insurance options. Company‑funded Employee Assistance Program for life challenges and mental health resources. Additional Health & Wellness benefits including prescription and gym membership discounts. Competitive wages with ongoing market analysis. Annual performance evaluations with eligible compensation adjustments. EOS Employee/Immediate Family Lodging Rates as low as $59 per night. EOS Friends and Family Lodging Discounts. EOS Dining Discount of 50% Off F&B at EOS Hospitality portfolio locations during travel. Discounted lodging rates from New England Inn & Resort Association partners. Pathways for growth and professional development including structured training and EOS Educational Reimbursement Program. Internal referral bonus programs up to $500 per referral. Incentive opportunities for both hourly and managerial roles. Supportive, open workplace culture with flexible and understanding work‑life equality. Compensation This is a full‑time salaried position with a potential wage range of $70,000 - $80,000 per year. Final compensation package offer is subject to change based on a variety of complex factors unique to each candidate including experience, education, skill set, and applicable certifications. Key Skills & Experience Required 5+ years professional restaurant leadership experience. Bachelor’s degree in hospitality, business, or related field preferred. Able to complete a satisfactory background check. Available and willing to work flexible hours based on business needs including weekdays and weekends. Demonstrates strong communication, organizational, and problem‑solving skills. Expresses sincere enthusiasm for the role and passion for food and beverage. Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi‑task, and stay focused while maintaining hospitality. Essential Functions of the Job Ability to remain standing for up to 10 hours. Ability to remain stationary in a desk/meeting environment for up to 8 hours. Ability to walk the property and grounds frequently. Ability to move up and down stairs regularly. Ability to move quickly based on guest needs. Ability to regularly move and lift up to 50 lbs. Ability to use repetitive manual dexterity, such as writing, typing in orders, polishing, rolling silverware. Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift. Ability to visibly survey property areas clearly. Ability to view a digital computer/tablet screen. Ability to work outside seasonally in various weather for up to 8 hours. Ability to communicate and exchange information effectively, often in a public/group setting. Ability to read, write, speak, and understand English. Ability to complete a satisfactory background check. Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner. Ability to work flexible hours based on business needs including mid‑week and weekend days. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr