Lead a destination restaurant while creating unforgettable guest experiences on Minnesota's North Sh

Position: Restaurant Manager 

Department: Food & Beverage 
Location: Resort Location (Granite Peak, Snowriver, or Lutsen Mountains) 
Reports To: Food & Beverage Manager 
Status: Year-Round Full-Time 

Regular Schedule: Weekends and holiday coverage expected 

Compensation: 

• Salary: $65,000.00 - $75,000.00 salary (based on experience)

• Bonus: $3,000.00 performance based bonus potential

Benefits: Flex Time Off (FTO), healthcare, HSA match, dental, vision, 401(k) matching, on-hill perks, and season passes for yourself and your dependents.  

Seat Overview 

The Restaurant Manager is responsible for the overall performance of an assigned restaurant, providing operational leadership for both front-of-house and back-of-house operations to deliver exceptional guest experiences while achieving financial, operational, and team performance goals. This role oversees the daily execution of the restaurant, ensuring high standards for hospitality, service, operational consistency, cleanliness, safety, and financial performance. 

The Restaurant Manager serves as the operational leader for the restaurant and directs the day-to-day work of all restaurant personnel, including the Head Chef, as it relates to restaurant operations. This role maintains overall accountability for restaurant staffing, scheduling, labor management, onboarding, training, operational standards, food safety compliance, guest experience, and the successful daily operation of the restaurant. 

The Head Chef serves as the restaurant's culinary leader and is responsible for menu development, recipes, culinary techniques, product specifications, culinary standards, and culinary training. The Restaurant Manager provides operational direction to ensure the successful execution of the culinary program while providing operational input regarding the feasibility, staffing, workflow, labor impact, and execution of menu changes. Formal performance management and employment decisions involving restaurant leadership are made in partnership with the Food & Beverage Manager. 

While primarily accountable for the success of their assigned restaurant, the Restaurant Manager also serves as a key member of the Food & Beverage leadership team. Working closely with the Food & Beverage Manager and other resort departments, this role supports department-wide initiatives, provides operational leadership across Food & Beverage when business needs require, and contributes to the overall success of the resort. 

Seat Purpose 

Lead the overall performance of the restaurant by providing operational leadership for both front-of-house and back-of-house teams, developing high-performing employees, delivering exceptional guest experiences, and achieving revenue, labor, operational, and profitability goals while partnering with culinary leadership to maintain exceptional food quality and consistency. 

Core Accountabilities 

1. Restaurant Performance: Achieve restaurant revenue, labor, profitability, and operational performance goals through effective planning, execution, data-driven decision-making, continuous evaluation, and operational improvements that strengthen guest satisfaction, team performance, and financial results. 

2. Restaurant Operations & Service Execution: Lead the day-to-day execution of restaurant operations across both front-of-house and back-of-house to deliver exceptional guest experiences, consistent food quality, efficient service flow, and strong team performance. Recognizing the critical importance of back-of-house execution in a seasonal operation, provide ongoing hands-on leadership by expediting, supporting food preparation, directing kitchen operations during service, and coaching kitchen team members to maintain consistency and operational excellence. 

3. Guest Experience: Ensure every guest receives a welcoming, consistent, and high-quality dining experience by maintaining exceptional hospitality, service standards, and timely resolution of guest concerns while continuously identifying opportunities to enhance the overall dining experience. 

4. Restaurant Leadership & Team Development: Recruit, hire, onboard, schedule, train, coach, develop, and retain restaurant team members while fostering accountability, collaboration, and a positive team culture. Provide operational leadership and direction to all restaurant personnel, including the Head Chef, while maintaining accountability for staffing, performance management, labor planning, training completion, operational standards, and overall restaurant execution. 

5. Operational Excellence: Maintain safe, organized, and efficient restaurant operations by ensuring operational readiness, food safety execution, cleanliness, opening and closing procedures, equipment readiness, service standards, and consistent execution across all shifts. Continuously evaluate and improve restaurant workflows, communication, and operational efficiency. 

6. Financial Performance: Manage budgets, labor, inventory, controllable expenses, forecasting, and operational decision-making to maximize profitability while balancing guest satisfaction, operational effectiveness, and long-term business performance. 

7. Department Leadership & Collaboration: Serve as a member of the Food & Beverage leadership team by partnering with the Food & Beverage Manager, Head Chef, Sales, Events, Marketing, Lodging, and Resort Operations to support staffing, operational execution, special events, and department-wide initiatives while maintaining primary accountability for assigned restaurant performance. 

Culture Fit 

Successful team members in this role demonstrate the following characteristics: 

• Hospitality Leader: Creates an exceptional guest experience by setting high service standards and leading by example. 

• People Developer: Builds high-performing front-of-house and back-of-house teams by hiring, onboarding, training, coaching, and holding team members accountable while fostering collaboration, ownership, and continuous development throughout the restaurant. 

• Operational Leader: Maintains organized, efficient, and consistent restaurant operations while balancing quality, speed, and profitability. 

• Business Minded: Understands how labor, food cost, inventory, pricing, and guest satisfaction drive financial performance. 

• Department-First Leader: Takes ownership of their assigned restaurant while actively supporting the success of the broader Food & Beverage department. Partners effectively across outlets, events, and resort operations to achieve shared goals and deliver a consistent guest experience. 

• Adaptable: Leads confidently through changing business demands, seasonal fluctuations, and high-volume operating periods. 

• Continuous Improver: Actively identifies opportunities to improve service standards, operational efficiency, team performance, and financial results. 

Qualifications & Competencies 

Required Qualifications 

• Three or more years of leadership experience in restaurant, hospitality, or food and beverage operations. 

• Demonstrated experience leading both front-of-house and back-of-house teams. 

• Strong understanding of restaurant operations, including guest service, food quality, labor management, and operational execution. 

• Experience hiring, coaching, scheduling, and developing high-performing teams. 

• Working knowledge of restaurant financial performance, including labor management, inventory control, purchasing, and revenue optimization. 

• Strong communication, leadership, organizational, and problem-solving skills. 

• Experience with POS systems and restaurant operating procedures. 

• Ability to work evenings, weekends, holidays, and peak resort periods. 

Preferred Qualifications 

• Experience managing full-service restaurants within a resort, hotel, or destination hospitality environment. 

• Experience leading high-volume or seasonal restaurant operations. 

• Food Safety Manager Certification (ServSafe Manager or equivalent). 

• Alcohol service certification or ability to obtain. 

• Experience supporting special events, banquets, or multi-outlet food and beverage operations. 

Physical & Environmental Requirements 

• Ability to stand and move throughout the restaurant for extended periods.  

• Ability to occasionally lift and carry up to 30 pounds.  

• Ability to work in fast-paced restaurant environments with changing operational demands.  

• Ability to work evenings, weekends, holidays, and peak seasonal periods.  

Disclaimer: The statements above describe the general nature of the seat, but they are not an exhaustive list of all duties, responsibilities, or skills required.