Restaurant Manager

About Treetops Resort: 

Nestled in the heart of northern Michigan, Treetops Resort offers a sanctuary for adventure and relaxation. Our award-winning destination is renowned for its exceptional hospitality, breathtaking landscapes, and a wide array of recreational activities. At Treetops Resort, we are committed to providing unforgettable experiences for our guests, whether they are seeking thrilling outdoor adventures or a peaceful retreat. Join our team and be part of creating memorable moments in a place where luxury meets the great outdoors. 

About the Position: 

We are seeking a dynamic and experienced Restaurant Manager to lead the front-of-house and back-of-house operations for our Legends and Sports Bar restaurants. This role is responsible for ensuring exceptional guest experiences, operational excellence, and team development. The ideal candidate is a hands-on leader with a passion for hospitality, strong organizational skills, and a commitment to continuous improvement. 

Responsibilities: 

Team Leadership & Development 

• Recruit, train, and mentor FOH and BOH staff to deliver outstanding service. 

• Manage staff scheduling to ensure optimal coverage and efficiency. 

• Foster a positive, guest-focused work environment that promotes teamwork and accountability. 

Operational Oversight 

• Oversee daily restaurant operations, including service standards, cleanliness, and food quality. 

• Collaborate with culinary and resort leadership to ensure seamless coordination. 

• Place food orders on Sundays, Tuesdays, and Thursdays before 11:00 AM to maintain inventory levels. 

• Complete and submit weekly inventory by Thursday end-of-day and monthly inventory by the 3rd of each month. 

• Proactively resolve operational issues to maintain smooth service flow. 

Financial & Cost Control 

• Monitor revenue and manage operating budgets effectively. 

• Control food and labor costs, minimize waste, and identify cost-saving opportunities. 

• Utilize POS and resort systems to track performance and make data-driven decisions. 

Guest Experience Management 

• Create a welcoming and memorable dining experience for all guests. 

• Address guest concerns promptly and professionally. 

• Ensure consistency in service delivery, food presentation, and adherence to brand standards. 

Health, Safety & Compliance 

• Uphold health and safety standards across all areas of operation. 

• Ensure compliance with labor laws, licensing requirements, and regulatory guidelines. 

Meetings & Communication 

• Attend weekly BEO/Resume meetings on Wednesdays from 2:00–4:00 PM. 

• Participate in bi-weekly F&B L-10 leadership meetings on Thursdays from 3:00–4:00 PM. 

• Maintaining open communication with shifts leads to aligning goals and sharing updates. 

Schedule: 

• Expected Schedule: Tuesday – Saturday, 1:00 PM – 11:00 PM 

• Schedule may vary based on operational needs, including holidays and special events. 

Requirements: 

• Minimum 3 years of experience managing both front- and back-of-house restaurant operations 

• Must be at least 21 years of age and able to work evenings, holidays, and weekends 

• Strong knowledge of inventory management and cost control 

• Experience with scheduling and labor management 

• Proven leadership, communication, and organizational skills 

Preferred: 

• Degree in Hospitality Management or Culinary Arts 

• Experience using Squirrel POS 

• Resort or multi-outlet restaurant experience