Restaurant Manager
Moab, UT
Full Time
Experienced
Position Purpose:
As a Restaurant Manager at Sorrel River Ranch, you will lead a key department integral to our guest experience. Your role combines the art of culinary excellence with sustainable practices and community engagement, reflecting our dedication to luxury wilderness experiences. You will oversee all aspects of our food and beverage operations, ensuring each meal and dining experience aligns with our commitment to quality, sustainability, and local sourcing.
Responsibilities:
Leadership and Management:
•Oversee the food and beverage operations, ensuring they meet the high standards expected at Sorrel River Ranch.
•Lead, inspire, and mentor a team of culinary and service professionals, fostering an environment of excellence and continuous learning.
Sustainability and Local Sourcing:
•Champion sustainable practices in all aspects of food and beverage operations.
•Build relationships with local farmers and suppliers to source fresh, seasonal, and local ingredients, supporting the community and enhancing our guests' dining experience.
Menu Development and Culinary Innovation:
•Create and regularly update menus with the culinary team, incorporating locally sourced ingredients and reflecting the unique wilderness of the ranch.
•Stay abreast of culinary trends and incorporate innovative dining concepts that complement our luxury wilderness ethos.
Guest Dining Experience:
•Ensure that every dining experience, from casual meals to fine dining, is memorable, aligns with our luxury standards, and showcases the beauty of our wilderness.
•Gather guest feedback to continuously refine and improve the dining experience.
Food Safety and Hygiene:
•Implementing and enforcing food safety standards and hygiene practices.
•Conducting regular inspections to ensure compliance with health and safety regulations.
•Training staff on proper food handling, storage, and sanitation procedures.
Inventory Management:
•Monitoring and controlling inventory levels for food and beverages.
•Implementing inventory control systems to minimize waste and reduce costs.
•Conducting regular stock takes and reconciling discrepancies.
Supplier and Vendor Management:•Developing and maintaining relationships with suppliers and vendors.
•Negotiating contracts and ensuring timely deliveries.
•Evaluating the quality and cost-effectiveness of products and services.
Receiving and Storage:
•Overseeing the receiving of goods, ensuring accuracy and quality.
•Managing proper storage procedures to maintain product quality and prevent spoilage.
•Rotating stock to minimize waste and ensure the use of the first-in, first-out (FIFO) method.
Operating Supplies and Equipment (OS&E) Management:
•Procuring and managing OS&E, including tableware, utensils, and kitchen equipment.
•Developing and maintaining an inventory of OS&E items.
•Ensuring the proper maintenance and functionality of equipment.
Staff Training and Development:
•Training and developing F&B staff to enhance their skills and knowledge.
•Conducting regular briefings on new menu items, promotions, and operational updates.
Customer Service:
•Ensuring high standards of customer service are maintained.
•Handling customer complaints and feedback in a professional and efficient manner.
Financial Management and Efficiency:
•Manage the food and beverage budget, ensuring efficient operations while maintaining the highest quality standards.
•Implement cost-saving measures without compromising on the quality or guest experience.
Skills and Qualifications:
•Proven experience as a Food & Beverage Manager or similar role, preferably in a luxury or ranch setting.
•A strong understanding and passion for sustainable practices and local sourcing.
•Excellent leadership skills with a focus on team development and culinary excellence.
•Creativity in menu planning and food presentation.
•Strong financial acumen and experience in budget management.
•Excellent communication and interpersonal skills to foster relationships with local suppliers and engage with guests.
•Flexibility, attention to detail, and commitment to delivering an exceptional dining experience
We have limited rental housing available on a first-come, first-served basis. The starting rate of pay will be based on the level of experience.
We thank all applicants; however, only those selected for an interview will be contacted. Applicants who do not already have legal permission to work in the United States will not be considered. Sorrel River Ranch Resort & Spa is an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V.
The above statements are intended to describe the general nature and level of work performed by people assigned to this position. They are not intended to be construed as an exhaustive list of all job duties performed by the team member so classified. Management reserves the right to revise or amend duties at any time.
As a Restaurant Manager at Sorrel River Ranch, you will lead a key department integral to our guest experience. Your role combines the art of culinary excellence with sustainable practices and community engagement, reflecting our dedication to luxury wilderness experiences. You will oversee all aspects of our food and beverage operations, ensuring each meal and dining experience aligns with our commitment to quality, sustainability, and local sourcing.
Responsibilities:
Leadership and Management:
•Oversee the food and beverage operations, ensuring they meet the high standards expected at Sorrel River Ranch.
•Lead, inspire, and mentor a team of culinary and service professionals, fostering an environment of excellence and continuous learning.
Sustainability and Local Sourcing:
•Champion sustainable practices in all aspects of food and beverage operations.
•Build relationships with local farmers and suppliers to source fresh, seasonal, and local ingredients, supporting the community and enhancing our guests' dining experience.
Menu Development and Culinary Innovation:
•Create and regularly update menus with the culinary team, incorporating locally sourced ingredients and reflecting the unique wilderness of the ranch.
•Stay abreast of culinary trends and incorporate innovative dining concepts that complement our luxury wilderness ethos.
Guest Dining Experience:
•Ensure that every dining experience, from casual meals to fine dining, is memorable, aligns with our luxury standards, and showcases the beauty of our wilderness.
•Gather guest feedback to continuously refine and improve the dining experience.
Food Safety and Hygiene:
•Implementing and enforcing food safety standards and hygiene practices.
•Conducting regular inspections to ensure compliance with health and safety regulations.
•Training staff on proper food handling, storage, and sanitation procedures.
Inventory Management:
•Monitoring and controlling inventory levels for food and beverages.
•Implementing inventory control systems to minimize waste and reduce costs.
•Conducting regular stock takes and reconciling discrepancies.
Supplier and Vendor Management:•Developing and maintaining relationships with suppliers and vendors.
•Negotiating contracts and ensuring timely deliveries.
•Evaluating the quality and cost-effectiveness of products and services.
Receiving and Storage:
•Overseeing the receiving of goods, ensuring accuracy and quality.
•Managing proper storage procedures to maintain product quality and prevent spoilage.
•Rotating stock to minimize waste and ensure the use of the first-in, first-out (FIFO) method.
Operating Supplies and Equipment (OS&E) Management:
•Procuring and managing OS&E, including tableware, utensils, and kitchen equipment.
•Developing and maintaining an inventory of OS&E items.
•Ensuring the proper maintenance and functionality of equipment.
Staff Training and Development:
•Training and developing F&B staff to enhance their skills and knowledge.
•Conducting regular briefings on new menu items, promotions, and operational updates.
Customer Service:
•Ensuring high standards of customer service are maintained.
•Handling customer complaints and feedback in a professional and efficient manner.
Financial Management and Efficiency:
•Manage the food and beverage budget, ensuring efficient operations while maintaining the highest quality standards.
•Implement cost-saving measures without compromising on the quality or guest experience.
Skills and Qualifications:
•Proven experience as a Food & Beverage Manager or similar role, preferably in a luxury or ranch setting.
•A strong understanding and passion for sustainable practices and local sourcing.
•Excellent leadership skills with a focus on team development and culinary excellence.
•Creativity in menu planning and food presentation.
•Strong financial acumen and experience in budget management.
•Excellent communication and interpersonal skills to foster relationships with local suppliers and engage with guests.
•Flexibility, attention to detail, and commitment to delivering an exceptional dining experience
We have limited rental housing available on a first-come, first-served basis. The starting rate of pay will be based on the level of experience.
We thank all applicants; however, only those selected for an interview will be contacted. Applicants who do not already have legal permission to work in the United States will not be considered. Sorrel River Ranch Resort & Spa is an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V.
The above statements are intended to describe the general nature and level of work performed by people assigned to this position. They are not intended to be construed as an exhaustive list of all job duties performed by the team member so classified. Management reserves the right to revise or amend duties at any time.
Apply for this position
Required*