Restaurant General Manager

Restaurant General Manager

Grand View Lodge is looking for an experienced, guest-obsessed Restaurant General Manager to lead CHAR Steakhouse, our flagship elevated dining concept, along with Italian Gardens and CRU, our beloved seasonal outlets. This is a role for someone who genuinely loves hospitality: you'll set the tone for the guest experience, lead and develop a talented F&B team, and manage the operational and financial performance of three distinct dining concepts. Warm, strategic, and deeply knowledgeable about food and beverage, you'll be the kind of leader guests remember and team members want to work for.

For over 100 years, Cote Hospitality has crafted transformative guest experiences across world-class resorts and camps. At Grand View Lodge, that means exceptional wellness woven into a full resort lifestyle, golf, dining, events, and more, all grounded in our CoteCares culture of belonging, respect, and shared purpose. We're invested in your growth here: this role comes with real opportunity to advance and expand your skills within our Food and Beverage department.

Duties & Responsibilities:

• Lead daily operations across CHAR Steakhouse, Italian Gardens, and CRU, maintaining exceptional standards of food quality, guest service, and outlet presentation at all three concepts.
• Recruit, hire, train, and develop outlet staff; motivate and coach your team to consistently meet and exceed performance goals.
• Deliver a warm, knowledgeable, and elevated guest experience: anticipating needs, resolving issues with professionalism, and ensuring every visit feels special.
• Manage labor and scheduling to meet or exceed payroll targets as a percentage of sales; approve all outlet schedules.
• Control food costs, portion accuracy, and waste; always ensure high-end product appearance and delivery.
• Maintain deep knowledge of menus, wine lists, and spirits offerings across all three outlets.
• Enforce all laws and protocols related to responsible alcohol service and consumption.
• Foster strong cross-departmental relationships: collaborating on staffing, ideas, and operational support across F&B and the broader resort.
• Attend department and operational meetings with the Assistant Director of Food & Beverage; contribute actively to outlet strategy and resort-wide F&B initiatives.
• Maintain a safe, sanitary work environment in full compliance with all local, state, and federal regulations.
• This is a resort hospitality role, availability on weekends, holidays, and extended hours during peak seasons is required.

• Other duties as assigned.

What you bring:

• 2–5 years of restaurant general management experience, preferably in an elevated or fine dining environment.
• Proven ability to lead high-performing F&B teams in a fast-paced, high-volume setting.
• Strong financial acumen — labor management, food cost control, and budget adherence are second nature to you.
• Exceptional organizational and communication skills; you keep multiple moving parts running smoothly without losing sight of the guest.
• Experience managing vendor relationships and working collaboratively across departments.
• A warm, genuine approach to hospitality — you lead by example and create environments where guests and team members both thrive.
• Ability to lift up to 40 lbs unassisted and work in a physically demanding, fast-paced environment.

Why join us:

You'll be part of a team that genuinely invests in its people. CoteCares isn't a tagline, it's how we show up for each other every day. You'll have the tools, support, and team culture to do your best work, with real opportunity to grow your career within our Food and Beverage department.