Restaurants General Manager

Extell Development Company•Park City, UT

About The Position

Extell Hospitality Services is a dynamic extension of Extell Development Company, blending expertise in asset management, hotel and food & beverage operations with fiscal precision and innovative marketing. Headquartered in New York City and Deer Valley, Utah, Extell Hospitality Services is committed to elevating the art of hospitality with strategic, results-driven excellence. Location Perched above the Jordanelle Reservoir and just steps from the Jordanelle Express Gondola, Canopy by Hilton at Deer Valley is your all-season gateway to adventure. Effortless ski-in access meets vibrant dining and après with live local music, while the rooftop lounge, game room, and year-round heated pool, jacuzzi, sauna, and plunge pool create the ultimate alpine retreat. Cozy yet dynamic, it’s mountain luxury reimagined. Overview: The Restaurants General Manager is responsible for leading the Front of House (FOH) operations for the comprehensive suite of food and beverage outlets at The Canopy by Hilton at Deer Valley. This pivotal leadership role will oversee the day-to-day guest experience and financial performance across all service areas: our Signature Restaurant, Lounges, Room Service and Banquets FOH functions. The ideal candidate is a polished, hands-on leader with a strong background in upscale resort or luxury hotel food and beverage management, who is passionate about delivering exceptional guest service in a world-class mountain destination.

Requirements

Minimum of 5+ years of progressive management experience in a high-volume, upscale hotel, resort, or fine dining establishment.
Minimum of 3+ years in a General Manager or Director-level F&B leadership role, overseeing multiple distinct outlets (restaurant, lounge, banquets).
Exceptional working knowledge of all FOH operations, including high-end dining service, lounge/bar operations, and banquet/catering logistics.
Proven ability to manage budgets, control costs, and drive revenue growth.
Advanced knowledge of wine, spirits, and craft cocktails.
Strong proficiency with POS systems (e.g., Micros, Aloha), reservation systems (e.g., OpenTable, Resy), and Microsoft Office Suite.
Must be able to work a flexible schedule, including nights, weekends, and holidays, particularly during peak ski season.
Exceptional communication, interpersonal, and leadership skills.
Proven ability to coach, mentor, and develop a large, diverse team, fostering a positive and professional work environment
Demonstrated skill in managing complex F&B operations across multiple service periods and distinct venues simultaneously.
Strong analytical abilities with a focus on P&L management, labor control, inventory management, and maximizing departmental profitability.
An unwavering commitment to delivering an ultra-premium level of guest service and cultivating strong guest relationships.
Excellent verbal and written communication skills, with the ability to interact professionally with guests, staff, vendors, and senior leadership.
Decisive and proactive approach to quickly resolving operational issues and guest conflicts under pressure.
Adept at using modern POS systems, reservation management software, and inventory tracking tools.

Responsibilities

Leadership and Team Management: Recruit, hire, train, schedule, and manage a high-performing FOH team, including F&B Managers, Hosts, Servers, Bartenders, Baristas, Runners, and Cashiers, fostering a culture of excellence, high energy, and professionalism. Conduct daily pre-shift meetings, regular performance reviews, and ongoing training programs focused on hospitality standards, product knowledge (menu, wine, cocktails), and upselling techniques. Inspire and motivate the team to achieve service, revenue, and guest satisfaction goals across all outlets. Handle all personnel matters, ensuring compliance with labor laws and company policies.
Operations & Service Excellence: Direct and oversee the flawless execution of all FOH service standards for the Signature Restaurant and Lounges ensuring a consistent and elevated guest experience. Develop and implement operational policies and procedures to maximize efficiency and service quality in dining, beverage, room service, and banquet service. Manage the guest reservation system, floor plans, and seating distribution to optimize covers and revenue potential. Act as the primary point of contact for high-level guest concerns, resolving issues immediately and with professionalism to ensure full guest satisfaction Partner with the Executive Chef and Culinary team to ensure seamless communication between FOH and BOH operations.
Financial Performance & Administration Manage and control labor costs through effective scheduling and productivity management, adhering to budget guidelines. Manage operational expenses, including inventory for smallwares, linens, and cleaning supplies. Monitor daily sales, produce weekly reports, and analyze key performance indicators (KPIs) to identify areas for revenue growth and cost savings Ensure accurate cash handling, POS transactions, and end-of-day reporting procedures are followed by all FOH personnel. Contribute to the annual budgeting and financial planning process for the F&B department, working directly with the Hotel Manager and Executive Chef on budget development.
Compliance & Quality Control Ensure strict compliance with all local, state, and federal health, safety, and liquor laws (including proper storage and service of alcohol). Maintain the highest standards of cleanliness, organization, and maintenance in all FOH areas, guest spaces, and storage areas. Oversee regular maintenance of equipment (POS systems, furniture, fixtures) and coordinate with the engineering department for necessary repairs.