Restaurant Manager

The Food and Beverage Manager or Restaurant Manager oversees all food and beverage outlets for a Hood River boutique hotel, including a high‑end restaurant, casual dining spaces, bar, and an on‑site coffee shop. This role is accountable for day‑to‑day service, financial performance, staffing, training, and guest satisfaction across all outlets. Key Responsibilities Oversee daily operations of all restaurant outlets, bar, and coffee shop, ensuring consistent execution of service standards in both high‑end and casual environments. Walk the floor during service, support the team, and ensure all guests receive prompt, professional, and engaging service. Partner with the hotel’s leadership team (GM, Rooms, Spa, Events) to align F&B operations with hotel standards and guest expectations. Manage F&B operations, including budgeting, forecasting, and P&L accountability for all outlets. Monitor revenue, labor, and cost of goods daily; implement strategies to drive topline sales and maintain targeted margins. Develop and execute promotions, upsell programs, and outlet initiatives to increase average check, outlet capture, and overall profitability. Recruit, interview, and select restaurant, bar, and coffee shop team members, building diverse, high‑performing teams across all outlets. Create, publish, and adjust schedules based on forecasted business levels, events, and seasonality, balancing service needs with labor targets. Provide clear direction and coaching to supervisors, leads, and line staff; conduct regular one‑on‑ones and performance reviews. Design and deliver training programs for new hires and ongoing staff development, including service standards, POS proficiency, sequence of service, and coffee/barista skills. Cross‑train staff across outlets (restaurant, bar, coffee shop) to create scheduling flexibility and consistent guest experience. Lead pre‑shift meetings and ongoing coaching to reinforce hospitality standards, menu knowledge, and sales techniques (suggestive selling, pairing, and special features). Oversee all ordering and inventory processes for food, beverage, and coffee program, including par level management and vendor relationships. Implement and enforce systems for inventory counts, waste tracking, and variance reporting to control product loss and maintain target cost of goods. Collaborate with culinary leadership to maintain menu profitability, appropriate portioning, and recipe adherence. Maintain a visible presence during peak periods in all outlets, engaging with guests to solicit feedback and ensure issues are resolved in real time. Uphold high standards of food quality, beverage execution, and presentation, appropriate to both fine‑dining and casual environments. Manage guest complaints and recovery, documenting trends and implementing preventative measures. Ensure compliance with all health, safety, and sanitation regulations, including state and local requirements and internal hotel policies. Maintain current OLCC and food handler requirements for self and ensure compliance for all applicable staff. Enforce cash‑handling, POS, and operational SOPs for all outlets and maintain audit‑ready documentation as required by hotel policies. Qualifications 3–5 years of progressive restaurant management experience, preferably in a hotel or multi‑outlet environment (restaurant, bar, and/or coffee shop).careers. Background spanning high‑end or upscale dining and casual concepts, with proven ability to adapt service style to different outlet profiles. Strong leadership and communication skills, with a track record of building, training, and retaining effective teams. Proficiency with restaurant POS systems, basic Excel or similar tools for reporting, and familiarity with inventory systems. Current OLCC Alcohol Service Permit and Oregon Food Handler certification (or ability to obtain prior to start). Ability to work a flexible schedule, including nights, weekends, holidays, and peak seasonal periods. Physical and Work Environment Requirements Ability to stand and walk for extended periods, move between outlets, and occasionally lift up to 40 pounds (e.g., kegs, cases, small equipment). Comfort working in a fast‑paced, guest‑facing environment with fluctuating volume and seasonal tourism patterns typical of Hood River #J-18808-Ljbffr