Restaurant Manager

Philo Ridge Farm is a nonprofit 501(c)(3) working demonstration farm located in Vermont’s Champlain Valley. Using innovative and ecologically sustainable practices, we steward over 500 acres of pastureland, forests, and diversified produce gardens. We rotationally graze heritage breed livestock and cultivate certified organic fruits, vegetables, and flowers. Our mission is to promote organic regenerative agriculture through hands-on research, education, and community engagement. As a nonprofit living laboratory, we provide farmers, students, and the public with opportunities to explore sustainable farming practices. Through educational initiatives and collaborative partnerships, we seek to deepen our understanding of food systems, environmental stewardship, and the essential role of agriculture in building resilient, healthy communities.

Position Overview

PRF is seeking an experienced, mission-driven restaurant professional who thrives on creating memorable service experiences, developing skilled front-of-house teams, and building strong community relationships. The ideal candidate has a passion for the intersection of hospitality, food, agriculture, and education. The Restaurant Manager will often be the face of Philo Ridge Farm with respect to guests and the community and will be responsible for developing and delivering a guest experience that reflects our vision and values. Because of PRF’s goal of re-opening the Farm Commons Barn in summer of 2025, the Restaurant Manager has an opportunity to build a front-of-house team that will put Philo Ridge Farm back at the forefront of mission-driven restaurant experiences in the northeast. The Restaurant Manager (RM) will report to the Director of Food & Beverage (DFB) and will work closely with our culinary and land-based teams.

Responsibilities

Operations Leadership

• Exemplify leadership, professionalism, positive attitude, integrity, and service excellence.
• Celebrate the PRF story, speaking with passion and knowledge about our food and products.
• Oversee all front-of-house operations and service in the Restaurant to create a superlative guest experience.
• Oversee PRF’s beverage program in collaboration with the DFB and ownership, with particular attention to building an outstanding wine offering and service.
• Create and maintain detailed systems for all front-of-house operations and oversee all services including lunch, brunch, dinner, and events.
• Spend time in the service environment engaged with guests and leading the front-of-house team through shifts.
• Partner with the DFB and ownership to identify growth opportunities within hospitality operations, set goals, and develop strategies to improve overall operations.

Training & Development

• Build a team culture that empowers staff through consistent, positive, growth-oriented feedback.
• Lead the hiring, training, development, and evaluation of staff through the entire life cycle of employment.
• Embody, teach and continually refine top-caliber food and wine service skills to support an exceptional guest experience.
• Oversee staff scheduling, and administration, including maintaining employee records, including performance evaluations, hours worked, and time off.
• Impartially and consistently hold employees accountable to all company standards and practices, following disciplinary procedures when necessary.

Administration

• Develop and maintain all POS operations, cash handling, beverage inventory, and accurate cash control systems.
• Develop and maintain all opening and closing protocols at Restaurant workstations.
• Supervise the proper operations of Restaurant equipment such as the espresso/coffee systems, beverage dispensing systems, refrigeration units, and ice machine.
• Maintain a rigorous safety and sanitation program for the Restaurant, including illness and injury prevention, safety meetings, and process updates, and maintain full compliance with VT Department of Health and OSHA workplace safety regulations.
• Maintain Restaurant employee records, including performance evaluations, disciplinary write-ups, hours worked, and time off.
• Hold employees accountable to all company standards and practices, evaluate and implement disciplinary actions when necessary.
• Manage tip reporting and payroll payouts with oversight from the DFB.

Financial Management

• Schedule and monitor labor in an efficient, productive and profitable manner, including managing market employee hours, approving and submitting payroll.
• In collaboration with Director of F&B, manage COGS, prime costs, and expenses to budget.
• In collaboration with Director of F&B, manage and achieve the Restaurant’s financial objectives by forecasting needs, preparing an annual budget, scheduling expenditures, and managing variances.

Compensation: The salary for this position is expected to be $85,000 annual salary, depending on prior experience.

Benefits & Perks: Employment benefits include accrued paid time off, complimentary staff meal prepared daily, health care benefits, and an employee discount on products in our market. Relocation assistance is also available for candidates who will need it.

Application Instructions

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Deadline

No deadline