Restaurant General Manager of Kestrel

Restaurant General Manager at Kestrel, A Richard Blais Kitchen and Lounge - Indian Wells Golf ResortGeneral Purpose:Oversees all food and beverage facets within Kestrel, including service standards, beverage controls and costs, food controls and costs, event planning, and community relations.Understands the significance of representing a celebrity chef restaurant and is able to translate it into the guest experience.Essential Duties:Ability to create and implement SOPu0027s.Drive culture that is congruent with brand standards and brand vision.Foster community relations with residents, visitors, as well as city officials.Actively drive traffic to the restaurant by creating and implementing proven sales building strategies.Ensure compliance of labor law standards.Attract new talent to the team.Train, coach and develop team members and managers.Staying aligned with different department heads and overall club leadership and vision.Prepares and monitors annual budget, revenue goals and the expenses for Kestrel as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly.Daily tracking of all KPIu0027s, while finding areas of opportunity for improving costs.Participates with the Chef, Food and Beverage Managers and Catering Managers in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals.Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility.Education/Experience:Bacheloru0027s degree (BA) from a four-year college or university. Minimum 3 years of experience in a similar role.Physical Demands:Frequently stands, walks, tastes, smells, talks, listens, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts to 50 pounds.Environment/Noise:Can work in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals and in extreme heat or cold (non-weather). Noise level is moderate.Certificates/ Licenses:Food Safety and Applicable Sanitation Training, Alcohol Awareness Training.Job Knowledge, Skill, and Ability Preferences:Must have a minimum of 3 years of elevated dining experience as a GMExpert level knowledge of P&L analysis.Strong back of house experience in cost controls, and best in class kitchen operations.Adequate culinary knowledge and menus planning.Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).Must meet state age requirements for handling alcoholic beverages.Working knowledge of wine, spirits and regional cuisines.Strong written and verbal communication skills.Strong leadership and people management skills.Ability to create high performance teams and to be a strong team puter proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook.Ability to maintain effective financial accountability to the company and to the plete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back-office systems of a hospitality/food service environment. Salary Range: $110,000 - $130,000 annually.This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Created: 2025-12-04