Restaurant Manager, Lodge Kohler

• Establish cost controls and maintain and monitor sales and costs on all levels.
• Responsible for inventory control of all perishable and non-perishable goods.
• Supervise the quality control of standardizing all food and beverage service.
• Ensure areas are profitable according to plan, and that quality service is provided.
• Ensure financial control policies and standards are maintained through the point-of-sale and inventory systems.
• Work directly with the Executive Chef, General Manager, third-party consultants, as well as Director of Food and Beverage to formulate ideas, concepts, cost, and marketing of all menus.
• Ideate, develop, and implement financial, capital, and manpower plans with department managers.
• Maintain complete knowledge and strictly abide by government liquor regulations to protect the integrity of the reputation of Lodge Kohler and the Kohler Hospitality brand.
• Develop and maintain labor standards to balance quality, pace of service, and optimize profitability.

• Work with GM, Directors, and consultants to educate, refine, and deliver best-in-class hospitality. Continuously elevating and evolving steps of service to impress all guests.
• Obtain and utilize guest feedback in designing action plans to improve service.
• Monitor and handle guest complaints and ensure guest satisfaction.
• Work with the Directors and consultants on major events and ensure profitable goals are met for these events.
• Market and advertise to develop and maintain the image of the establishment with department managers.
• Ideate, develop, and implement better standards to deliver best-in-class guest experiences

• Maintain a servant leader mentality to best serve staff.
• Grow and nurture positive and fun culture.
• Take a lead role in the training, integrating, and establishment of performance expectations.
• Provides overall direction, coordination, and evaluation of restaurant personnel.
• Plans, delegates, and directs all tasks and workload.
• Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Establish performance expectations, regularly appraise performance against expectations, and provide ongoing feedback, reward, and redirection.
• When necessary, address performance issues and complaints and devise a plan of action to resolve the issues.
• Create a fun and inclusive work atmosphere for all people.
• Participate in hotel Manager on Duty program.

• Bachelor's degree with a strong culinary focus and restaurant management training required - wine knowledge desirable.
• Ability to understand and positively impact P&L statements, cost of sales, food costs, inventory control, and safety performance necessary.
• Capable of effectively managing both front and back of house operations; as a result, strong interpersonal and leadership skills are essential.
• Food Manager Certification and Liquor License required or completion of this certificate within the first 30 days of employment.

Kohler