Restaurant Manager

Job Details Level : Management Job Location : Treetops Resort - Gaylord, MI Position Type : Full Time Salary Range : Undisclosed Travel Percentage : None Job Shift : Standard Job Category : Restaurant - Food Service Description 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 2:004:00 PM.

• Participate in bi-weekly F&B L-10 leadership meetings on Thursdays from 3:004:00 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.

Qualifications
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