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.
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.
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.
Expected Schedule: Tuesday – Saturday, 1:00 PM – 11:00 PM
Schedule may vary based on operational needs, including holidays and special events.
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
Degree in Hospitality Management or Culinary Arts
Experience using Squirrel POS
Resort or multi-outlet restaurant experience