Restaurant Manager

Company Description The Riverside Hotel is a locally owned, full-service, resort-style property set on 18.5 scenic acres along the Boise River in Boise, ID. The hotel offers over 21,000 square feet of flexible meeting space, supporting events from small gatherings to large banquets with attentive support for technical, logistical, and dietary needs. Guests can enjoy multiple on-site dining options, including the Riverside Grill with all-day casual dining and an “All Idaho Grand Breakfast Buffet,” the Sandbar Patio & Grill with riverfront views and nightly live local music, and Bar 365 for sports viewing and beverages year-round. The Sapphire Room provides a state-of-the-art venue for live performances, featuring advanced sound and lighting for an elevated listening and entertainment experience. Role Description The Restaurant Manager is responsible for overseeing daily operations across designated food and beverage outlets at The Riverside Hotel, ensuring a high-quality guest experience and smooth service. This full-time, on-site role in Boise, ID includes supervising and scheduling staff, supporting hiring and training, managing inventory and ordering, and maintaining cleanliness and safety standards. The Restaurant Manager monitors guest satisfaction, handles escalated service issues, and collaborates with the culinary and events teams to support hotel restaurants, bars, and special functions. The role also involves tracking sales and costs, implementing service and efficiency improvements, and reinforcing brand standards and hospitality culture. Qualifications Strong focus on Customer Satisfaction and Customer Service in a hospitality or restaurant environment. Experience with Hiring, training, and supervising food and beverage staff. Excellent Communication skills for interacting with guests, team members, and leadership. Knowledge of Food & Beverage operations, including menus, safety, and service standards. Previous restaurant or hotel F&B management experience preferred. Ability to work a flexible schedule, including evenings, weekends, and holidays as needed. Proficiency in basic POS and office software; familiarity with inventory and cost control is beneficial. High school diploma or equivalent required; additional hospitality or culinary education is a plus.