Restaurant Manager

ABOUT THE EMERSON

Nestled along the Esopus Creek in the heart of the Catskills, the Emerson Resort & Spa is the Route 28 corridor’s premier destination — 53 guest rooms across our Lodge and Inn, a 10-room destination spa, curated shops in the historic barn, the Catamount event venue, and an exciting new restaurant concept coming soon. The Emerson is in a period of growth and reinvestment: new resort-wide technology, and record-setting guest demand. This is a rare opportunity to put your stamp on a restaurant — and a resort — on its way up.

WHY YOU’LL LOVE WORKING HERE

• Be a builder, not a caretaker: the resort is launching a new restaurant — you will shape its service culture, systems, and team from the ground up, working directly with resort leadership and an experienced restaurant advisor.
• Room to grow: we are actively building our food & beverage leadership — strong performers here are first in line as the department expands.
• Great benefits: competitive salary, paid time off, paid holidays, sick leave — and your birthday is a paid day off.
• Modern tools: Toast POS and a brand-new resort tech stack — spend your time on guests and your team, not workarounds.
• A setting people travel for: work steps from the Esopus Creek in one of the most beautiful corners of the Catskills, with a tight-knit, long-tenured team that treats each other like family.

JOB SUMMARY

The Restaurant Manager is responsible for the successful daily operation of the new resort restaurant, including breakfast and dinner service, and supports banquet and event F&B in partnership with the Events Manager. This individual leads the front-of-house team, partners closely with the Head Chef on menu execution and cost management, and delivers warm, polished, personality-driven service consistent with a three- to four-star resort. The role calls for strong organizational and communication skills and genuine hospitality instincts. Flexible working hours including nights, weekends, and holidays are required.

EDUCATION & EXPERIENCE

High School Diploma or equivalent required; hospitality or culinary degree preferred. Three or more years of restaurant management or supervisory experience required; experience at comparable three- to four-star lodging or destination restaurants is beneficial. Working knowledge of POS systems (Toast preferred), scheduling, inventory, and cost controls. Knowledge of NYS health, safety, and alcohol service regulations; ServSafe and TIPS certifications (or ability to obtain promptly) required.

SUPERVISORY RESPONSIBILITIES

Directly supervises the front-of-house team (servers, bartenders, bus staff, hosts). Carries out supervisory responsibilities in accordance with company policies and applicable laws, including interviewing, hiring, and training employees; creating schedules; assigning and directing work; appraising performance; coaching and disciplining; and resolving guest and staff concerns.

ESSENTIAL DUTIES AND RESPONSIBILITIES

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties include, but are not limited to:

• Lead daily restaurant operations — opening/closing, floor management, seating flow, and service standards for breakfast and dinner.
• Recruit, train, schedule, and mentor the FOH team; build a bench of supervisors and cross-trained staff for peak season.
• Partner with the Head Chef on menu rollouts, specials, pacing between kitchen and floor, and food quality feedback.
• Own the guest experience: table touches, resolution of complaints on the spot, and follow-up on reviews and feedback.
• Manage labor to business levels: build schedules against forecasted covers and events; control overtime.
• Manage beverage program, bar inventory, ordering, and pour-cost controls.
• Ensure compliance with NYS Department of Health regulations, alcohol service laws, and tip reporting/tip credit practices.
• Administer Toast POS: menu updates, pricing, and daily sales reconciliation with the accounting team.
• Support resort events and banquets in the Catamount venue as business demands.
• Contribute ideas — and own their execution — as the restaurant grows: seasonal concepts, local partnerships, service innovations.

OTHER ABILITIES

Ability to read and interpret documents such as safety rules, operating instructions, and procedure manuals is required. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form, and to deal with problems involving several concrete variables in standardized as well as difficult situations. A second language is beneficial.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to walk; stand for extended periods; use hands to finger, handle, or feel; reach with hands and arms; taste or smell; and talk or hear. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

While performing the duties of this job, the employee is usually exposed to a normal indoor environment, and is occasionally exposed to wet and/or humid conditions, moving mechanical parts, outside weather conditions, extreme cold, extreme heat, and vibration. The noise level in the work environment is usually moderate.

COMPENSATION & BENEFITS

Competitive salary commensurate with experience. Benefits include paid time off, paid holidays, sick leave, and a paid birthday holiday. The Emerson is an equal opportunity employer.

Pay: $70,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $70,000 - $75,000