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 deliver a great experience. You are the Restaurant 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 products -- 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 the guests and staff - including your partners in 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-trained staff while remaining profitable and maximizing G.S.I. • Be the Manager on Duty - if requested, Responsibilities: • Oversee daily operations of the restaurant including managing staff, reviewing inventory, and ensuring quality customer service. • Develop and implement strategies to meet revenue and profitability goals. • Train and mentor staff to uphold company standards and provide exceptional dining experiences. • Collaborate with the kitchen team to create menus and specials that meet customer preferences and seasonal availability. • Maintain compliance with health and safety regulations and uphold cleanliness standards throughout the restaurant. Qualifications: • At least four years of progressive experience in food & beverage in a resort or 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 professionally 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, and 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: $65,000 - $70,000 yearly

• Oversee daily operations of the restaurant including managing staff, reviewing inventory, and ensuring quality customer service. • Develop and implement strategies to meet revenue and profitability goals. • Train and mentor staff to uphold company standards and provide exceptional dining experiences. • Collaborate with the kitchen team to create menus and specials that meet customer preferences and seasonal availability. • Maintain compliance with health and safety regulations and uphold cleanliness standards throughout the restaurant.