Restaurant Manager

At The Lodge at Whitefish Lake
, we believe in creating unforgettable experiences. As one of the only AAA Four Diamond‑rated resorts in Montana, we specialize in organizing and executing high‑quality corporate events, conferences, and special occasions. Our dedicated team is committed to delivering exceptional service and ensuring every event is a resounding success. We are seeking a dynamic and talented Restaurant Manager to join our team and contribute to our continued growth.

The Boat Club Manager oversees all aspects of the Boat Club, Lounge and Tiki. They are also responsible for all aspects of supervision of the staff including hiring, training, coaching, disciplining, and reviewing staff. They must meet all goals set forth by budgeting to sustain a profitable department and work closely with the other departments such as Front Desk, Reservations, Sales & Catering and attend all necessary meetings to ensure the knowledge needed to perform this task.

• Interview, select, train, supervise, counsel, and discipline staff.
• Supervise the floor during meal periods to ensure that all standards and steps of service are met through all guest interactions.
• Ensure that checklists, requisitions, and proper opening and closing functions are completed each shift.
• Communicate effectively, both verbally and in writing, to provide clear directions to the staff.
• Observe performance and encourage improvement where necessary.
• Ensure staffing levels for the restaurant and bar are accurate based on hotel occupancy and outlet business levels. Organize and conduct pre‑shift and departmental meetings communicating pertinent information to the staff, i.e. specials, 86’d items, groups in‑house, reservations.
• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of the guests. Answer telephones in a clear voice, coordinate, and document reservations.
• Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance, taste of products, and check preparation methods to determine quality.
• Attend all mandatory meetings including but not limited to weekly F&B meetings, staff meetings, and training. Pre‑shifts, etc.
• Utilize computer/POS to input and retrieve necessary data to accurately monitor labor cost.
• Maintain cleanliness of outlets daily.
• Work closely with Outlet Manager and Bar Manager in monthly beverage inventory and quarterly china/glass/silver/linen inventory.
• Assist in planning and setting up special events such as Mother’s Day, Easter, Father’s Day, Thanksgiving, Christmas, New Years, etc.
• Solid beverage experience to include wine knowledge, experience with menu costing, design, and analysis.
• Must have experience with wine ordering and maintaining par levels.
• Assist with ordering and inventory processes to ensure accurate stock levels, minimize waste, and maintain cost‑effective purchasing aligned with operational needs.

• Thorough knowledge of Food & Beverage outlet operations including food, beverage, supervisory, service techniques and guest interaction.
• Considerable skill in math and determining percentages associated with beverage cost, food cost, labor cost, budget, and forecasting.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to accomplish necessary tasks on a computer.
• Knowledge of food & beverage operations and products, basic drink service and supervisory knowledge.
• Requires standing and walking 95% of the workday.

• Any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
• High School graduate or equivalent required.
• Minimum of 2 years’ experience in a restaurant or related field.

The Restaurant Manager is expected to normally keep a 5‑day a week schedule, adjusted as needed (potentially more than 5 days) according to occupancy and business needs, and be available for peak…