About our property:
At the La Quinta Resort and Club we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a Resort that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the La Quinta Resort and Club can mean for you!
What you will have an opportunity to do:
Position SummaryThe Restaurant General Manager provides strategic and operational leadership for Twenty6 Restaurant. This position is responsible for delivering an exceptional dining experience while achieving financial, service, quality, and team-member engagement goals.
The Restaurant General Manager maintains a highly visible presence throughout the operation and leads all aspects of the restaurant, including staffing, training, guest satisfaction, food and beverage quality, financial performance, inventory, safety, marketing, and facility standards.
The successful candidate is an accomplished hospitality leader who inspires excellence, develops strong teams, builds meaningful guest relationships, and creates a culture of accountability, collaboration, and genuine hospitality.
Essential Responsibilities- Lead all daily restaurant operations and establish clear expectations for service, quality, professionalism, and performance.
- Recruit, interview, select, onboard, train, and retain qualified restaurant team members.
- Lead, coach, counsel, and evaluate managers, supervisors, and team members.
- Provide consistent feedback, recognition, and development opportunities.
- Address performance concerns and administer corrective action in accordance with company policies.
- Prepare and manage staffing plans and schedules based on business levels, labor standards, and operational needs.
- Conduct pre-shift meetings to communicate service priorities, menu updates, special events, guest preferences, and operational information.
- Create an inclusive and respectful workplace that supports teamwork, accountability, and professional growth.
- Develop internal talent and establish succession plans for key restaurant positions.
- Direct all restaurant opening, closing, and daily service procedures.
- Maintain a visible leadership presence in the dining room, kitchen, service stations, and guest-facing areas.
- Ensure the restaurant is properly staffed, stocked, organized, and prepared for each service period.
- Establish and maintain service procedures consistent with the restaurant's fine-dining standards.
- Monitor workflow and adjust staffing or assignments to support efficient service.
- Coordinate restaurant operations with Culinary, Stewarding, Purchasing, Engineering, Reservations, Sales, and other hotel departments.
- Oversee private dining, special events, holiday operations, and other restaurant-related functions.
- Identify operational challenges and implement timely, sustainable solutions.
Guest Experience and Service Recovery- Create a welcoming, personalized, and memorable dining experience for every guest.
- Build relationships with repeat guests and maintain awareness of guest preferences, special occasions, and service needs.
- Engage with guests throughout their dining experience and actively gather feedback.
- Investigate and resolve guest concerns promptly, professionally, and with appropriate follow-up.
- Empower team members to anticipate guest needs and take ownership of service recovery.
- Review guest feedback, satisfaction scores, and service trends to identify improvement opportunities.
- Ensure all guest concerns and significant service incidents are properly documented and communicated.
- Partner with culinary and beverage leaders to maintain consistent standards for food quality, presentation, taste, temperature, and preparation.
- Monitor beverage quality, presentation, responsible alcohol service, and product knowledge.
- Collaborate on menu development, seasonal offerings, wine and beverage programs, and daily specials.
- Ensure team members are knowledgeable about menus, ingredients, preparation methods, allergens, wine, and beverage selections.
- Conduct routine inspections of the dining room, kitchen, storage areas, service stations, and equipment.
- Address quality concerns immediately and implement corrective action when standards are not met.
Financial Management- Develop and manage the restaurant's operating budget in partnership with Food and Beverage leadership.
- Monitor revenue, labor, cost of goods, operating expenses, productivity, and profitability.
- Review financial reports and implement strategies to achieve budgeted goals.
- Forecast business volume and adjust staffing, purchasing, and operating plans accordingly.
- Maintain appropriate controls for cash handling, discounts, voids, complimentary items, and point-of-sale transactions.
- Oversee inventory, ordering, receiving, storage, and product rotation.
- Minimize waste, breakage, spoilage, overtime, and unnecessary operating expenses.
- Identify opportunities to increase revenue through menu performance, promotions, private dining, special events, and enhanced guest experiences.
Sales, Marketing, and Restaurant Positioning- Partner with Sales, Marketing, Public Relations, and hotel leadership to promote the restaurant.
- Develop promotions and dining experiences that support the restaurant's concept and business goals.
- Monitor local restaurant trends, guest preferences, competitor offerings, and market conditions.
- Build relationships with hotel guests, local residents, community partners, and other potential restaurant patrons.
- Support the restaurant's reputation through consistent service, quality, and guest engagement.
- Recommend opportunities to strengthen brand awareness, increase covers, and improve revenue.
Safety, Sanitation, and Compliance- Ensure compliance with all food-safety, sanitation, workplace-safety, and responsible alcohol-service requirements.
- Maintain compliance with company policies and all applicable local, state, and federal regulations.
- Ensure required licenses, certifications, inspections, and operational records remain current.
- Conduct regular safety and sanitation inspections and address deficiencies immediately.
- Ensure team members receive required safety, sanitation, and emergency-procedure training.
- Report and document workplace injuries, equipment concerns, and unsafe conditions.
- Ensure required personal protective equipment is available, properly maintained, and correctly used.
Facility and Equipment Management- Ensure all restaurant areas are clean, organized, attractive, and maintained to established standards.
- Inspect furniture, fixtures, lighting, equipment, menus, uniforms, and décor for quality and condition.
- Submit and monitor work orders for repairs and preventative maintenance.
- Partner with Engineering and other departments to ensure repairs are completed promptly.
- Plan for equipment replacement, facility improvements, and operational needs.
Administration and Communication- Complete required reports, schedules, forecasts, inventories, payroll documentation, and performance records accurately and on time.
- Communicate restaurant performance, guest feedback, staffing concerns, and operational priorities to Food and Beverage leadership.
- Attend departmental, hotel operations, and leadership meetings.
- Maintain confidentiality when handling guest, team-member, and business information.
- Perform additional responsibilities based on the needs of the restaurant and hotel.
QualificationsEducation- High school diploma or equivalent required.
- Bachelor's degree in hospitality management, restaurant management, business administration, or a related field preferred.
- An equivalent combination of education and relevant leadership experience may be considered.
Experience- Minimum of five years of progressive restaurant or food and beverage experience preferred.
- Minimum of three years of restaurant leadership or management experience preferred.
- Previous experience in an upscale, luxury, full-service, or fine-dining restaurant strongly preferred.
- Demonstrated experience managing financial performance, labor, inventory, guest satisfaction, and team development.
- Experience with restaurant point-of-sale, scheduling, inventory, and financial reporting systems preferred.
Licenses and Certifications- Food-handler or food-protection certification required, where applicable.
- Responsible alcohol-service certification required, where applicable.
- Additional certifications may be required by company policy or applicable law.
Knowledge, Skills, and AbilitiesThe successful candidate must be able to perform the essential functions of the position, with or without reasonable accommodation, and demonstrate:
- Strong restaurant operations and fine-dining service knowledge.
- Exceptional leadership, coaching, and team-development abilities.
- Excellent verbal, written, and interpersonal communication skills.
- Strong financial and business-management skills.
- Exceptional guest-relations and service-recovery abilities.
- Sound judgment and effective decision-making under pressure.
- Strong organizational skills and attention to detail.
- The ability to manage multiple priorities in a fast-paced environment.
- Knowledge of food safety, sanitation, workplace safety, and responsible alcohol-service practices.
- Proficiency with Microsoft Office and restaurant management systems.
- Flexibility to work early mornings, evenings, weekends, holidays, and special events.
Physical RequirementsThe physical requirements described below represent those necessary to perform the essential functions of the position, with or without reasonable accommodation.
- Regularly stand and walk for extended periods.
- Frequently move throughout the restaurant, kitchen, storage, and service areas.
- Regularly speak, listen, and maintain close and distance vision.
- Occasionally climb stairs, bend, crouch, stoop, reach, push, or pull.
- Occasionally lift or carry items weighing up to 50 pounds, with assistance when appropriate.
- Work in areas with varying temperatures, noise levels, and exposure to food-service equipment.
Attendance and SchedulingRegular and reliable attendance is essential. The Restaurant General Manager must maintain scheduling flexibility based on business and operational needs, including evenings, weekends, holidays, and special events.
Professional Appearance and ConductThe Restaurant General Manager must maintain a polished, professional, and well-groomed appearance in accordance with hotel and departmental standards. This leader is expected to model professionalism, discretion, integrity, and respectful conduct at all times.
Service CultureThe Restaurant General Manager serves as a champion of the hotel's values, culture, and service standards. This position is expected to lead by example, place people first, anticipate guest and team-member needs, take ownership of concerns, and inspire the team to deliver genuine and memorable hospitality.
What are we looking for?Compensation:$90000
$95000
