Restaurant General Manager

Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy’s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal’s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026. Location The property offers 73 guest rooms and 12 single‑level penthouse residences, all with sweeping views of Idaho’s Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700‑square‑foot full‑service spa, a 1,500‑square‑foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state‑of‑the‑art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve, the first designated preserve of its kind in the U.S. and one of only 12 globally. Overview Located at the southeast corner of Main Street and River Street East—the gateway to downtown Ketchum, Idaho—and just minutes from Bald Mountain’s River Run base, this exceptional property will debut as Sun Valley’s first luxury hotel and for‑sale residence offering. As part of the Viceroy team, you’ll help bring our signature experiential hospitality to one of North America’s most iconic, year‑round mountain destinations. Job Summary The Restaurant General Manager is responsible for overseeing all food & beverage operations at The Observatory Sun Valley, a Viceroy Resort, including restaurant, bar, lounge, café, pool, banquet and catering operations. Reporting directly to the Director of Food & Beverage, this role provides day‑to‑day operational leadership across all front‑of‑house food & beverage areas while ensuring exceptional guest experiences, luxury‑level service standards, financial performance, and team development. As part of the opening leadership team, the Restaurant General Manager will play a key role in establishing operational standards, building culture, supporting recruitment and training efforts, and executing a successful resort opening. Responsibilities Operations & Guest Experience Oversee the daily operations of all food & beverage outlets, ensuring service standards are executed consistently and professionally across all guest touchpoints. Lead and maintain luxury‑level service standards with a strong focus on personalization, anticipation of guest needs, and attention to detail. Maintain a strong operational presence throughout service periods to support guests, team members, and outlet leadership. Partner closely with Culinary leadership to ensure seamless coordination between front and back of house operations. Monitor overall outlet performance, service flow, cleanliness, presentation standards, ambiance, and guest satisfaction. Ensure all opening, closing, side work, and operational procedures are completed accurately and consistently. Support the execution of private events, curated guest experiences, seasonal activations, and resort programming. Resolve guest concerns professionally and proactively while maintaining a high level of guest satisfaction and service recovery. Leadership & Team Development Recruit, hire, onboard, train, coach, and develop food & beverage team members and leaders across all outlets. Foster a positive, professional, and accountability‑driven culture focused on teamwork, consistency, and service excellence. Conduct ongoing coaching, performance feedback, and development conversations with leaders and hourly team members. Lead daily lineups and ongoing training initiatives focused on luxury service standards, product knowledge, and operational consistency. Ensure staffing levels and scheduling align with business demands, service expectations, and labor objectives. Support leadership development and succession planning efforts within the department. Financial & Administrative Responsibilities Assist in managing labor costs, scheduling, productivity, and operational efficiencies while maintaining service standards. Monitor revenue performance, departmental expenses, cost controls, and overall outlet profitability. Support payroll review, inventory controls, purchasing practices, and cash handling procedures. Identify opportunities to improve operational performance, guest satisfaction, and financial results. Ensure compliance with company policies, health department standards, alcohol service regulations, and operational procedures. Pre‑Opening Responsibilities Assist with the development and implementation of department SOPs, training materials, service standards, and operational procedures. Support outlet setup, vendor coordination, inventory planning, operational readiness, and opening execution. Participate in management training, mock services, onboarding initiatives, and pre‑opening operational activations. Partner with resort leadership to help establish the culture, service philosophy, and operational identity of the property. Qualifications Minimum 5 years of progressive food & beverage leadership experience in luxury hotels, resorts, or upscale restaurant operations. Previous multi‑outlet management experience strongly preferred. Luxury, Forbes, or elevated hospitality experience preferred. Strong operational leadership skills with the ability to lead both strategically and hands‑on during service. Proven experience managing labor, financial performance, scheduling, and operational efficiencies. Strong leadership, communication, coaching, and interpersonal skills. Strong knowledge of restaurant systems, POS platforms, inventory management, and food & beverage operations. Ability to thrive in a fast‑paced, evolving pre‑opening environment while effectively managing multiple priorities and deadlines. Ability to communicate professionally and effectively, both verbally and in writing, with guests, employees, and leadership at all levels. Strong problem‑solving, organizational, and decision‑making skills with the ability to anticipate operational needs and resolve issues proactively. Ability to analyze operational and financial information to support departmental goals and business objectives. Ability to maintain professionalism, confidentiality, and a consistently positive and service‑oriented demeanor at all times. Must be able to work a flexible schedule including evenings, weekends, and holidays as operationally necessary. Food Handler and alcohol service certifications required or ability to obtain upon hire. #J-18808-Ljbffr