Restaurant Manager | Urban Cowboy Lodge | Now Hiring

Culinary Agents is working with the team at Urban Cowboy Lodge to connect them with talented hospitality professionals.

Urban Cowboy Lodge - Now Hiring: Restaurant Manager

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Hotel Restaurant Manager Urban Cowboy Lodge Urban Cowboy Lodge is looking for a Restaurant Manager! The Dining Room at Urban Cowboy is a highlight of the hotel guest experience as well as a favorite spot for all that call our part of the Catskills home. Our goals are to grow our current programs and to develop new ones, all the while staying true to ourselves, loyal to our friends and keeping our hospitality the top priority. The Lodge is a place of passionate hospitality professionals who thrive working with great people in an extraordinary place. The Lodge is set on 68 acres in the Big Indian Wilderness of upstate New York. Our expansive natural setting, warm hospitality, and eclectic rustic aesthetic create the ideal place in which to both live and work. Our culture is genuine, creative and professional. We deliver the ‘casual luxe touch’ we are known for whether you stay for a week, dine in for a night, or just swing by for a cocktail. Urban Cowboy Lodge is a place where people arrive as strangers and leave as friends in both work and play. The Lodge is looking for someone who will not only uphold our exceptional brand of hospitality, but help develop and grow it as a team member and leader. We want to be the best and are looking for just that! OVERVIEW: The Restaurant Manager will divide their time between administrative duties (20%); building systems for efficient event operations (20%), elevating points of service and educating staff members (20%); managing the restaurant floor (40%). You will serve as the key point of contact for clients, work with the sales team to ensure event success, and lead the restaurant staff to maintain our high standards of hospitality. REPORTS TO: General Manager, Chuck Formoso WORKS ALONGSIDE: Sales Team, UCL Management, and Restaurant Staff SALARY + COMPENSATION: $66,000 - 76,000 annually, paid bi-weekly (subject to taxes and other withholdings). Subsidized benefits up to 75% for basic Health, Vision, and Dental Insurance (available 15 days from start date). Additional benefits: 10 days PTO, 5 sick days, 3 Friends & Family discounted rates ($99-$149), and 1 complimentary two-night stay for parents or equivalents (based on availability). This is an exempt position. RESPONSIBILITIES: Restaurant Management & Operational Leadership Manage the restaurant floor during service hours, ensuring smooth operations, consistent execution and exceptional guest service. Provide leadership to restaurant staff, ensuring service standards are met and team performance is optimized through active leadership and developing comprehensive training materials. Support the hotel team by assisting with scheduling, inventory management, and resolving any operational issues in the Restaurant Department Collaborate with Executive Chef and Beverage Team to ensure alignment on guest service goals Maintain strong communication with Executive Chef and Beverage Team in order to foster cohesive and consistent service and a unified team Development of Cocktail, Beer and Wine Program with Beverage Team Work closely with the hotel management team and hotel staff to ensure a seamless and elevated guest experience Administrative, Vendor & Systems Management Build systems to streamline event planning and execution processes. Create and develop Food and Beverage collateral in conjunction with Executive Chef and Sales Develop relationships with vendors to enhance event programming and guest activities. Organize and catalog event equipment to ensure everything is ready for upcoming events. Manage vendor communications and logistics, ensuring smooth integration into event timelines. Maintain and develop reports to monitor expenses, sales, business trends and guest history in conjunction with the Hotel Team Communicate with management team guest’s, event’s, group’s and private dining’s needs Oversee the Food & Beverage Email WORK REQUIREMENTS & EXPECTATIONS: Minimum of 40 hours per week of onsite work. 4-5 Floor Manager and/or Restaurant shifts per week. Availability during weekends, nights, and holidays is essential for restaurant needs. Ability to work in outdoor environments and varying weather conditions. Physical demands include standing for long periods, climbing stairs, and light to medium lifting. ADDITIONAL REQUIREMENTS: Strong organizational skills to manage event logistics and restaurant operations. Excellent communication and interpersonal skills to effectively collaborate with guests, clients, vendors and staff. Financial literacy strongly preferred; can read P&L statements, follow and create budgets and monitor expenses and inventory POS (Toast) experience is a must; PMS (MEWs) experience is strongly preferred Strong Google Workspace knowledge and experience Ability to handle multiple responsibilities simultaneously, ensuring high standards of service in both event coordination and restaurant management. Ability and willingness to cross train in the hotel to ensure coverage and cohesion across all areas of the property DISCLAIMER: This job description outlines the primary responsibilities and expectations for the Restaurant Manager role but is not exhaustive. Duties, responsibilities, and expectations may change or be added based on business needs.

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