Nantahala Outdoor Center

  • Restaurant Manager

    Job Locations US-NC-Bryson City
    Job ID
    Food & Beverage/ Hospitality
    Job Classification
  • Overview

    For 40+ years NOC has led the outdoor industry, taking more guests whitewater rafting and teaching more paddlers than any other outdoor recreation company. NOC also provides top-quality aerial and trail-based adventures, wilderness medicine as well as providing unmatched retail service, foodservice, lodging, and trip planning services. Behind NOC's rapid growth are our staff’s commitment to our five core values: lead by example, service before self, do the right thing, work hard/play hard and make it happen. These core values unite a community of leaders and pioneers in an exciting, fun and always changing work environment.


    NOC career opportunities offer prospects rare opportunities to work in beautiful locations, to grow their skills and to share a passion for active outdoor recreation. Ideal candidates are leaders in the work place that wish to join a unique, values-driven organization. They aspire to excellence in their fields and disciplines and they demonstrate a commitment to the service of others. Above all, they want to provide visitors with unforgettable experiences in the great outdoors. If this sounds like you, we hope you'll apply to join the NOC team.



    • Train Big Wesser staff on NOC Guest service expectations, requirements, FOH food upsells and guest activities around the center.
    • Responsible for profitability of operation,and budget adherence to include labor expense.
    • Train staff on alcohol service procedures.
    • Responsible for menu pricing and quality of product.
    • Ensure staff follows established par levels for daily production requirements and assist with serving line set up.
    • Perform daily inventories of products to insure inventory meets production demands and waste is limited.
    • Responsible for FOH hospitality service to ensure the highest quality of products is served and in a timely manner.
    • Responsible for staff following standards for proper food handling.
    • Keep Director of Food & Beverage informed of all restaurant concerns keeping with quality service and production at all times.
    • Write or review weekly schedules, ensuring restaurant is appropriately staffed, and ensure that all staff are fairly scheduled.
    • Ensure adherence to the schedule by all staff.
    • Ensure restaurant and surrounding area are clean and kept tidy.
    • Communicate specials etc. to the serving staff and ensure they are mentioned to all guests.
    • Report all general maintenance and equipment malfunctions to Director of Food & Beverage.
    • Responsible for training staff on the proper maintenance of FOH equipment and use of MICROS, ADP Timeshare.
    • Assist with hospitality/special events as needed.
    • Ensure all customer queries and complaints are dealt with in a timely and efficient manner.
    • Recruit, hire, train and develop a strong, capable team of workers.
    • Review and appraise the performance of staff.
    • Deal with staff issues following NOC procedures, keeping accurate records. Make sure all staff files are updated with HR.
    • Report all incidents/accidents to management immediately. Complete necessary documentation.
    • Be able to assume any station during shift as needed to promote efficient operation.
    • Attend weekly meetings with Foodservice Management Team.
    • Ensure payroll accuracy is maintained and payroll costs remain within budget.
    • Update and maintain communication board and daily/weekly information to staff.
    • Establish and update a process manual to set expectations and how each role functions.
    • Maintain confidentiality on company/department matters.





    • Minimum 2-3 years’ experience in foodservice
    • Minimum 1-2 years’ experience in a management capacity
    • Valid driver’s license to operate department vehicles
    • Thorough knowledge of proper sanitation and safety practices as related to day-to-day responsibilities and health department regulations
    • Knowledge of proper use of chemicals and associated OSHA regulations
    • Knowledge of NC Alcohol Laws and requirements and ServSafe certification



    Preferred Education and Experience


    • Ability to read recipes and understand measurements
    • Ability to effectively lead, communicate, train and guide staff
    • Ability to display/teach good guest service skills
    • Able to communicate effectively and be a team player
    • Dependable and organized. Pays attention to detail
    • Ability to work independently and under pressure
    • ServSafe certified (preferred)
    • Proficiency with MICROS, ADP Timeshare and Microsoft Excel preferred


    Tools, Equipment, & Conditions

    • Ability to work flexible schedule of various shifts to include days, nights, weekends, and holidays
    • Exposure to seasonal dependent temperatures in working environment
    • Prolonged standing, minimal sitting
    • Various repetitive motions to include bending, kneeling, reaching, and lifting items over 25 pounds
    • Exposure to cleaning chemicals
    • Shared work space



    The above noted job description is not intended to describe, in detail, the multitude of tasks that may be assigned but rather to provide a general sense of the responsibilities and expectations of this position. As the nature of business demands change, so too may the essential functions of this position.

    The Nantahala Outdoor Center (NOC) is dedicated to the principles of equal employment opportunity in any and all terms, conditions or privileges of employment including hiring, promotions, termination, training and compensation. The NOC does not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, veteran status, sexual orientation, gender identity or expression, genetic condition or any other status protected by federal, state or local law, where applicable. Furthermore, the NOC is committed to a work environment free of discrimination and harassment through respecting and valuing the diversity among employees and all those with whom the NOC does business.


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