Ahhh..the food business. It is your passion. You are the consummate host. Whether it is breakfast, lunch or dinner, you and your dining room team are ready to serve the customer and to deliver a great experience as envisioned by the Restaurant Manager or other Food & Beverage leadership. You are the Assistant Restaurant/Outlets Manager and in this role you will: • Be a Role Model -- showing your team how to welcome and how to serve so our guests have a great dining experience. • Be Modern - keeping up with trends and understanding what is the current trend in food service and product -- and then delivering • Walk the Talk -- being out and about - inspecting the areas you are responsible for, recognizing those staff members that deserve kudos as well as those areas that need training, maintenance, or some other improvement. While out, you connect with senior F&B management, the guests and to staff - including the culinary team - to ensure all is going as it should, actively listening for where you can help and seeking to improve the experience. • Be a Manager -- ensuring that all outlets produce a quality product for the guests, served by a well training staffed, while remaining profitable and maximizing G.S.I. -- all as envisioned by senior F&B management. Responsibilities: • Manage and oversee all aspects of the restaurant outlet operations, including but not limited to food preparation, service, and customer experience. • Develop and implement strategies to increase revenue and profitability while maintaining high standards of quality and service. • Train, mentor, and supervise restaurant staff to ensure consistency in performance and adherence to company policies and procedures. • Collaborate with the culinary team to create and update menu offerings based on market trends and customer preferences. • Maintain inventory levels, control costs, and ensure compliance with health and safety regulations in the restaurant outlet. Qualifications: • At least two years of progressive experience in food & beverage in a resort of hotel is required, with college coursework and prior supervisory experience preferred. • To be successful in this role, you must be able to read, write, and verbally communicate effectively and professionally in English. • You must be able to professional deal with difficult situations and people. • You will regularly use a computer and various software programs and must have certified alcohol training. • Physical requirements include the ability to work long hours, Light work -- Exerting up to 20 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. • Possess the ability to bend, stretch, twist or reach with your body and arms, work under variable temperatures and noise levels. • Near Vision - The ability to see details at close range. Ability to stand for long periods of time without sitting or leaning. Compensation: $60,000 - $62,000

• Manage and oversee all aspects of the restaurant outlet operations, including but not limited to food preparation, service, and customer experience. • Develop and implement strategies to increase revenue and profitability while maintaining high standards of quality and service. • Train, mentor, and supervise restaurant staff to ensure consistency in performance and adherence to company policies and procedures. • Collaborate with the culinary team to create and update menu offerings based on market trends and customer preferences. • Maintain inventory levels, control costs, and ensure compliance with health and safety regulations in the restaurant outlet.