Restaurant Manager

Nestled in the breathtaking hillside of Ketchikan, Cape Fox Lodge features a
ski-style interior exhibiting local native art, a river rock fireplace,
beamed ceilings, overstuffed chairs and spectacular views of forest,
mountains and water.
Cape Fox Lodge offers 69 guest rooms, 2 suites and one deluxe room. Our
on-site restaurant, the Heen Kahidi, features a seasonal menu that
includes Alaskan King crab. The adjacent lounge has monthly drink specials and
entertainment. Our three-story lodge is located in Tongass National Forest.
The surrounding Tongass National Forest provides numerous recreational
opportunities including flightseeing, sport fishing, eagle watching,
kayaking, and hiking. Downtown Ketchikan, three blocks away, offers
historic buildings and museums that explore the citys colorful past.
Through exceptional hospitality, The Cape Fox Lodge is committed to building
tradition and preserving the cultural heritage of its ancestors by creating a
legacy of family and friendliness.
The Restaurant Manager reports directly to the General Manager and has
responsibility for all front of the house food and beverage related aspects of
the Lodge.
Job Summary
Restaurant Manager is responsible for all front of the house food and beverage
related functions with direct oversight for the Dining Room, Lounge, and
Banquet staff. Plans and implement budgets, develops staffing guides and
schedules, hires, trains and supervises subordinates and, most
importantly, supports and engages guests to ensure that the needs, desires
and expectations of the Lodge guests are consistently exceeded.
Essential Functions and Responsibilities
Develop an operating budget for each of the departments revenue outlets.
After approval, monitor and take corrective action as necessary to assure
that budget goals are attained
Ensure that effective orientation and training for new staff and professional
development for experienced staff are planned and implemented
Ensure that all safety, sanitation, energy management, preventative
maintenance and other standards are consistently met
Assist with development of all standard operating procedures for revenue and
cost control and ensure they are consistently utilized
Assistthe GM as needed with planning and approval of external and internal
marketing and sales promotion activities for the food and beverage department
Help plan and approve the organizational chart, staffingand scheduling
procedures and job description/specifications for all Department staff
Creatively put into operation off season special events hosted and developed
by the Lodge
Establish quantity and quality output standards for personnel in all positions
within the department
Ensure that all legal requirements are consistently adhered to including wage
and hour laws, as well as federal, state and/or local laws pertaining to
the sale of food and alcoholic beverage
Research new products and develop an analysis of the cost/profit benefits
Develop and implement creative strategies to increase revenue and average
check amounts
Develop and implement policies and procedures for products and supplies to
ensure proper quantity, quality and price for all purchases
Greetguests and oversees actual service on a routine, random basis
Develop wine lists and bottle/glass wine sales promotion programs
Developon-going professional development and training programs for service and
bar production/service personnel
Ensurecorrect handling procedures to minimize china and glassware breakage and
food waste. Complete periodic china, glass and silverware inventories
Addressmember and guest complaints and advises the General Manager of
appropriate corrective actions taken within Human Resources guidelines
Planand implementprocedures for special lodge events and banquet functions
Maintainappearance, upkeep and cleanliness of front of the house food and
beverage areas
Monitoremployee dress codes according to establish d policies and procedures
Maintainrecords of special events, house counts, food covers and daily
business volumes as needed
Ensurethat an accurate reservation system is in place
Auditand approve weekly timesheet expenses
Implement and monitor sanitation and cleaning schedules
Regularly review and evaluate the degree of customer service of the
restaurant, lounge and banquet service.

Recommend to the General Manager new operating or marketing ideas when
declining sales or complaints imply dissatisfaction by our customers, a
material change in the make-up of the customer market, or a change in the
competitive environment

Cape Fox Corporation, its subsidiaries and affiliates provide equal
employment opportunities to all persons and prohibit employment decisions on
the basis of race, religion, color, creed, national origin, sex,
age, disability, political affiliation, protected veteran status, or
sexual orientation. Cape Fox Corporation, its subsidiaries and affiliates
offer preference to Cape Fox Corporation shareholders, descendants and other
Native Americans pursuant to Public Law 100-241