Restaurant Manager

Restaurant Manager at Sorrel River Ranch

As the Restaurant Manager at Sorrel River Ranch, you will lead a key department integral to our guest experience. Your role combines the art of culinary excellence with sustainable practices and community engagement, reflecting our dedication to luxury wilderness experiences. You will oversee our food and beverage operations, ensuring each meal and dining experience aligns with our commitment to quality, sustainability, and local sourcing.

Key Responsibilities

Culinary Leadership and Management:

• Oversee daily operations of the restaurant, ensuring a seamless and exceptional guest experience.
• Lead, inspire, and mentor a team of culinary and service professionals, fostering an environment of excellence and continuous education.

Sustainability and Local Sourcing:

• Champion sustainable practices in all aspects of food and beverage operations.
• Build relationships with the farm on the property and local suppliers to source fresh, seasonal, and local ingredients, supporting the community and enhancing our guests' dining experience.
• Collaborate with the executive chef to design and update menus based on seasonal availability and guest preferences.

Guest Dining Experience:

• Ensure that every dining experience, from casual meals to fine dining, is memorable, aligns with our luxury standards, and showcases the beauty of our wilderness setting.
• Gather guest feedback to refine and improve the dining experience continuously.
• Handle customer inquiries, feedback, and complaints promptly and professionally.

Food Safety and Hygiene:

• Implementing and enforcing food safety standards and hygiene practices.
• Conducting regular inspections to ensure compliance with health and safety regulations.
• Training staff on proper food handling, storage, and sanitation procedures.

Inventory Management:

• Monitoring and controlling inventory levels for food and beverages.
• Implementing inventory control systems to minimize waste and reduce costs.
• Conducting regular stock takes and reconciling discrepancies.

Supplier and Vendor Management:

• Developing and maintaining relationships with suppliers and vendors.
• Negotiating contracts and ensuring timely deliveries.
• Evaluating the quality and cost-effectiveness of products and services.
• Manage invoice receiving and payment ensuring settlement of all invoices.

Receiving and Storage:

• Overseeing the receiving of goods, ensuring accuracy and quality.
• Managing proper storage procedures to maintain product quality and prevent spoilage.
• Rotating stock to minimize waste and ensure the use of the first-in, first-out (FIFO) method.

Operating Supplies and Equipment (OS&E) Management:

• Procuring and managing OS&E, including tableware, utensils, and kitchen equipment.
• Developing and maintaining an inventory of OS&E items.
• Ensuring the proper maintenance and functionality of equipment.

Staff Training and Development:

• Training and developing F&B staff to enhance their skills and knowledge.

Event Planning:

• Organize food and beverage events that connect guests with local culture and cuisine.
• Implement training programs focused on sustainability and local sourcing for the F&B team.
• Collaborate with other departments to create integrated luxury experiences that include food and beverage elements.

Financial Management and Efficiency:

• Manage the food and beverage budget, ensuring efficient operations while maintaining the highest quality standards.
• Implement cost-saving measures without compromising on the quality or guest experience.

Education, Skills, and Qualifications:

• BA in Hospitality or 3 -5 years of management in a luxury hospitality setting
• Proficient knowledge of a POS system, Toast experience a bonus
• Ability to communicate clearly verbally and in writing.
• Ability to resolve issues and conflicts in a timely manner.
• A strong understanding and passion for sustainable practices and local sourcing.
• Servant leadership skills with a focus on team development and culinary excellence.
• Creativity in menu planning and food presentation.
• Strong financial acumen and experience in budget management.
• Excellent communication and interpersonal skills to foster relationships with local suppliers and engage with guests.
• Flexibility, attention to detail, and commitment to delivering an exceptional dining experience.

Your Journey at Sorrel River Ranch:

As Restaurant Manager, you are essential in shaping the culinary journey of our guests, enhancing their wilderness experience with exceptional dining. Your expertise, creativity, and commitment to sustainability and community engagement are vital to our vision of providing a unique and luxurious wilderness experience at Sorrel River Ranch.