A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Windsor, CO Job Details Full-time 2 days ago Qualifications Kitchen health and safety standards Customer communication Food service health code compliance Team leadership Safety regulations Kitchen cost control Hospitality industry experience Profit & Loss statement Financial performance measurement Productivity software Restaurant cost management Managing food service teams Managing hospitality operations budgets POS systems General management Full Job Description
JOB OVERVIEW
The Senior General Manager, Restaurants provides strategic and operational leadership across The Water Valley Company's food & beverage outlets. This role is responsible for driving guest satisfaction, financial performance, and operational excellence across multiple restaurant locations and concepts, while building and developing a strong team of managers and staff. The Senior General Manager partners closely with the Chief Operating Officer to align restaurant operations with the company's broader business objectives, brand standards, and guest experience goals.
Essential Job Functions:
Provide overall leadership, direction, and management for all restaurant operations across multiple locations/concepts Develop and execute strategic plans to achieve revenue, profitability, and guest satisfaction targets Own P&L responsibility for all restaurant outlets, including budgeting, forecasting, and cost controls Recruit, hire, train, and develop restaurant managers and leadership teams; build bench strength and succession plans Establish and enforce consistent operational standards, service procedures, and brand guidelines across all locations Monitor food and labor cost trends; implement corrective action plans as needed Ensure compliance with all health, safety, sanitation, and alcohol service regulations Partner with culinary leadership on menu development, pricing strategy, and seasonal offerings Lead special events, large group functions, and seasonal programming in coordination with other departments Analyze sales, guest feedback, and operational data to identify opportunities for improvement Serve as the primary point of escalation for guest complaints and service recovery Communicate regularly with the Chief Operating Officer on performance, challenges, and opportunities Champion a positive, guest-focused culture among all food & beverage employees Collaborate cross-departmentally with retail, lodging, and mountain operations leadership Ensure all restaurant locations are clean, well-maintained, and presented to brand standard Other duties as assigned
Job Requirements:
Excellent communication, leadership, and interpersonal skills At least 5 years of progressive restaurant management experience, including multi-unit oversight Proven track record of P&L management and driving financial results Strong knowledge of food & beverage operations, cost controls, and health/safety regulations ServSafe and/or alcohol service certification desirable Experience in hospitality, resort, or destination-based dining environments preferred Proficiency with Microsoft Office and restaurant/POS management systems Able to work irregular hours, including evenings, weekends, and holidays Must be a minimum of 21 years of age
On-Site Environment:
Work is performed primarily in a restaurant and hospitality setting, with regular movement between multiple locations, some of which may be outdoors or in a resort/mountain environment The degree of physical activity within the job is moderate. Occasional lifting of up to 25 pounds may be required Some walking, standing, and time spent on uneven or seasonal terrain between properties may be required
