Restaurant Manager - Casual Dining

As a Restaurant Manager at Westgate Park City Resort & Spa, your primary responsibilities include overseeing daily restaurant operations, ensuring excellent customer satisfaction, managing the budget, and leading your team to deliver top-notch service. You’ll also conduct monthly inventory checks and maintain safety and sanitation standards to create a welcoming environment for guests.

To qualify for the Restaurant Manager position at Westgate Park City, you need a high school diploma or GED. Additionally, you must be physically able to lift and move up to 50 pounds, have the ability to work weekends and holidays, and pass a background check and drug test. Previous management experience in a restaurant setting is preferred to ensure that you can effectively lead the team.

Westgate Park City is committed to employee development and offers various opportunities for Restaurant Managers to grow in their roles. This includes training programs, mentorship opportunities, and access to wellness resources. The company encourages advancement, making it an excellent place for proactive individuals seeking a long-term career in hospitality.

As a Restaurant Manager at Westgate Park City Resort & Spa, you can enjoy a range of benefits including free ski and snowboard rentals, $2 meals in the team member breakroom, and access to daily pay options. Additionally, you will have access to exclusive discounts on travel and entertainment, as well as wellness programs to support your health and well-being.

The work environment for a Restaurant Manager at Westgate Park City is dynamic and engaging, set in a scenic mountain resort that attracts a diverse range of guests. You will thrive in a fast-paced setting and collaborate closely with team members, all while creating memorable dining experiences. The supportive culture encourages communication and teamwork, making it a rewarding place to work.

When discussing your experience managing restaurant operations, focus on specific examples of how you've successfully overseen daily functions, including team management, budget control, and ensuring customer satisfaction. Share instances that highlight your leadership skills and ability to adapt to challenges.

To ensure excellent customer service, I prioritize staff training and open communication. I believe in actively listening to guests' feedback and making quick adjustments as necessary, along with fostering a team atmosphere where every member feels empowered to contribute to the guest experience.

The most important quality for a Restaurant Manager is strong leadership. A successful manager not only motivates and supports the team but also communicates effectively and works collaboratively to foster a positive work environment that translates into exceptional guest experiences.

When handling customer complaints, I approach the situation with empathy and a willingness to resolve the issue. I listen carefully to the customer's concerns, apologize for any inconvenience, and work with them to find a satisfactory solution while also ensuring that it doesn't happen again in the future.

In my previous role, I managed a team of servers and kitchen staff by holding regular meetings, providing constructive feedback, and recognizing outstanding performance. This practice not only boosted morale but also resulted in improved service efficiency and a more cohesive team dynamic.

I use inventory management software to keep track of stock levels and monitor usage patterns. This helps me to forecast needs accurately and avoid waste. For budget control, I review financial reports regularly and work with the management team to adjust as needed to maintain a healthy profit margin.

To train and develop my team, I create a comprehensive training program that includes hands-on experience, mentorship, and ongoing education on customer service best practices. I also encourage team members to provide feedback and share their own insights to foster a culture of learning.

I stay updated with the latest trends in the restaurant industry by subscribing to industry newsletters, attending workshops, and participating in local events. Following influential figures in hospitality on social media also provides me with inspiration and new ideas for enhancing guest experiences.

In a past role, I had to make the difficult decision to let go of an underperforming employee. I approached the situation by ensuring all protocols were followed, providing them with constructive feedback, and supporting them in transitioning smoothly. It was tough, but ultimately it was necessary for maintaining team performance.

Time management during busy service periods is crucial for a successful Restaurant Manager. I prioritize tasks, delegate when possible, and maintain open communication with my team to ensure we operate efficiently. I keep a cool head and remain flexible to adapt to unexpected challenges as they arise.