Preserve Restaurant General Manager

Job Summary

This position involves supervising the operations of the Preserve Restaurant at the Preserve Golf Course within the Resort. It demands a dedication to delivering exceptional guest service, supported by extensive product knowledge and a commitment to upholding the highest standards of product quality. The role is results-oriented, requiring strategic management of both labor and product. The person in this position should exude a friendly and inviting demeanor towards guest service, combined with a passionate commitment to providing an exceptional "smokehouse" food and beverage experience.

About Cote Family Companies: www.cotefamily.com

For over 100 years, this family-owned company has distinguished itself by providing unique, transformative experiences and exceptional memories. Our resorts provide an array of services including accommodations, golf, spa food & beverage, retail, equestrian and conference/event opportunities. Our camps provide transformational memories that our attendees carry with them forever. The Cote Family has invested in its current ventures and is poised for further growth.

COTECares

CoteCares is our “Way of Life”. We believe in enriching the lives of those within our community and this inspires us to create transformative experiences and exceptional memories.

Our associate journey begins and ends with a positive work environment and experience for our team. CoteCares is the namesake for our culture, and our commitment to a culture where all associates feel respected, safe, empowered, appreciated, excited, included and a sense of belonging to something extremely special. Whether it be through community involvement or internally working with each other, CoteCares expresses our world and what we want it to be.

Career Pathing:

This role is a key position in our operational excellence delivery goals. The role may advance into a director level position should the incumbent demonstrate sufficient strategic development and enlargement of performance scope. The successful person will be an advocate of our mission, values, and brand from a Food & Beverage level.

Duties & Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Participates in the recruitment, selection, supervision, training, and development processes for their outlet.
• Motivates and coaches’ employees to achieve property and restaurant performance goals.
• Ensures a safe and sanitary work environment, adhering to all local, state, and federal laws.
• Manages labor to meet or exceed payroll as a percentage of sales.
• Controls food costs, oversees portion distribution, minimizes waste, and ensures a high-end product appearance and delivery.
• Coordinates and approves staff schedules for the outlet.
• Anticipates guest needs and aligns services with restaurant objectives.
• Emphasizes adherence to all laws related to safe alcohol consumption and service.
• Provides excellent guest service, handling issues related to food and beverage events. Maintains knowledge of menus, wine lists, and liquor offerings.
• Attending department and operational meetings led by the Assistant Director of Food & Beverage.
• Fosters strong relationships between departments through the sharing of ideas, staff, and leadership.

Job Requirements:

• Demonstrate keen attention to detail, strong organizational skills, and effective decision-making abilities.
• Possess the capability to endure prolonged periods of standing, stretching, bending, and kneeling without limitations.
• Excel in a fast-paced, busy, and occasionally stressful environment, maintaining both physical stamina and a positive mental attitude.
• Must be capable of lifting or carrying a minimum of 40 lbs., unassisted, when performing specific assigned tasks.
• Exhibit excellent time management, meet imposed deadlines, and be available for flexible working hours.
• Embrace innovation and adaptability with a strong sense of urgency.
• Showcase proven problem-solving skills and maintain composure in stressful situations.

Education & Experience

• Two (2) to Five (5) years of experience in RESTAURANT GENERAL management, preferably within a smokehouse setting.
• Preference given to candidates with hospitality experience.
• Proven experience in a fast-paced, high-volume atmosphere.
• Outstanding organizational and communication skills.
• Proficient in vendor management.