JORY Restaurant Manager

Manages and organizes the restaurant, in-room dining and bar operations to maintain high standards of food, service and beverage quality; responsible for maximizing profitability through cost controls and budget monitoring; ensures health, safety, sanitation and alcohol-awareness standards; trains, supervises and coaches staff; demonstrates leadership and team-building to deliver exceptional guest service and maintain high morale; expects long hours (45–50 per week) and availability on weekends/evenings/holidays; requires strong communication, organizational skills, and prior restaurant management experience in fine dining with wine/spirits knowledge; must hold OLCC permit and Oregon Food Handlers card; undergoing pre-employment background check.