Restaurant Manager, Kalaloch Lodge

Delaware North Parks and Resorts is hiring a Restaurant Manager to join our team at Kalaloch Lodge in Forks, Washington. As a Restaurant Manager, you will be responsible for supporting the General Manager in the day-to-day running of restaurant operations. This role requires a dedicated leader who can inspire our team, elevate guest experiences, and uphold our high standards of service. If you are a motivated professional with a strong commitment to customer service, team development, and creating a positive and dynamic work environment, we encourage you to apply.

Relocation assistance is available.

At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: 

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match 
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

Delaware North operates the lodging, food and beverage services at Kalaloch Lodge dating back to 2012. Set high on a bluff overlooking the Pacific Ocean, Kalaloch Lodge is a classic seaside retreat with full access to the pristine wilderness and recreation of Olympic National Park.

• Manage all restaurant operations, ensuring smooth coordination across all areas of the restaurant
• Train, motivate, and develop team members to maintain high performance and professionalism
• Maintain positive guest relations and high standards of service, addressing concerns and complaints in a timely and professional manner
• Assist with administrative tasks including ordering, inventory, scheduling, and operational reporting
• Continuously monitor the point of sale system, checking for errors, price variations, and accuracy
• Monitor and enforce health, safety, and sanitation standards in compliance with regulations

• Minimum of 2 years of experience as a Restaurant Manager, Assistant Manager, or similar role, preferably in a high-volume establishment with experience managing budgets, cost control, inventory, and an understanding of P&L’s
• Strong leadership and interpersonal skills, with the ability to foster teamwork and motivate team members
• Knowledge of food and beverage service standards, health regulations, and safety procedures
• Financial acumen and proficient computer skills, including Word, Outlook, Excel, and point of sale systems
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
• Capacity to work a flexible schedule to accommodate business levels