A Sun Valley Restaurant Manager oversees and coordinates all aspects of the restaurant operation according to Company standards to ensure a pleasurable dining experience for guests.

Duties and Responsibilities:

Train and manage staff. Schedule staff according to reservations, hotel occupancy, and/or forecast skier visits. Track daily labor and maintain timekeeping using Kronos. Order products and supplies for FOH. Train staff with the proper technique of Sun Valley Resort Service Standards. Knowledge of wines and how to best serve them, including understanding appropriate pairings. Be able to oversee all services in the restaurant and ensure the guests' needs are taken care of professionally and graciously. Clearly and professionally communicate and cooperate with the dining room staff and the chef on duty, including sharing menu and reservation updates and ordering linens and additional supplies. Address concerns and resolve problems in a swift and professional manner.

Qualifications:

Extended knowledge of and experience with restaurant and wine service. Minimum of 3 years managerial/supervisory experience. Minimum of 5 years of practical restaurant service experience. Knowledge of/experience with daily financial aspects of restaurant management. Excellent customer service, communication, and problem-solving skills Must be able to work in a noisy atmosphere. While performing the duties of this Job, the employee is regularly required to stand for prolonged periods of time, walk, use hands, feel, reach with hands and arms, stoop, kneel, crouch, talk, and hear. Ability to safely move objects up to approximately 75 pounds about the workplace. Flexibility to work varying a schedule, including weekends, holidays, and early or late shifts.