Recognized as an AZ Central Top Workplace, Loews Ventana Canyon Resort offers careers at a luxury resort in Tucson’s Catalina Foothills. Team members create memorable stays for guests seeking relaxation and adventure across 398 guest rooms, five dining outlets, spa, recreation, and event spaces.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer:

• Competitive health & wellness benefits, 401(k) & company match
• Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
• Training & Development opportunities, career growth
• Tuition Reimbursement
• Pet Insurance
• Team Member Hotel Rates, other discounts, perks & more
• Complimentary meals in Team Member Café while working
• Golf discount at The Lodge at Ventana Canyon
• Community volunteer opportunities
• Benefits are subject to eligibility and may vary by position

What We’re Looking For:

The Flying V General Manager is a dynamic and visionary hospitality leader with a proven track record of driving financial performance, delivering exceptional guest experiences, and building high-performing teams in a fine-dining or luxury restaurant environment.

This leader possesses a passion for hospitality and a deep understanding of food and beverage operations, with particular expertise in wine, spirits, mixology, service excellence, and culinary trends. The ideal candidate is highly organized, an exceptional communicator, and able to remain calm, composed, and decisive in a fast-paced environment.

Most importantly, the Flying V General Manager leads from the floor—building relationships with guests and Team Members while setting the standard for exceptional service and hospitality.

Who You Are:

• Passionate about creating memorable dining experiences and building a strong, engaged team.

• A visible, hands-on leader who spends the majority of their time on the restaurant floor interacting with guests and Team Members.

• A problem-solver who proactively identifies opportunities and develops creative solutions in the moment when challenges arise.

• A mentor and coach who inspires Team Members to reach their full potential.

• Detail-oriented, with a strong appreciation for the finer points of service, ambiance, food, beverage, and guest satisfaction.

• Committed to ongoing training and development, with a relentless focus on maintaining and elevating service standards.

• Forward-thinking and knowledgeable about emerging food, beverage, and hospitality trends while maintaining the traditions and standards of fine dining.

• Financially savvy and accountable for achieving operational and financial objectives.

• A strong collaborator who builds effective partnerships with culinary, beverage, hotel operations, and other resort leadership.

• Dedicated to fostering a culture of inclusivity, respect, professionalism, teamwork, and excellence.

• Veterans and military spouses are encouraged to apply.

What You’ll Do:

• Lead all aspects of restaurant operations, including service, staffing, scheduling, payroll, tip administration, training, guest relations, and overall financial performance.

• Establish and maintain the highest standards of service, hospitality, and operational excellence.

• Develop and execute strategies to achieve financial objectives, including revenue growth, profitability, labor management, and cost control.

• Recruit, develop, coach, and retain top hospitality talent while creating a culture of accountability and engagement.

• Maintain a strong presence on the restaurant floor, personally engaging with guests and Team Members and ensuring an exceptional dining experience.

• Build lasting relationships with guests, vendors, community partners, and other key stakeholders to enhance the restaurant’s reputation and success.

• Partner closely with the Executive Chef, culinary leadership, and beverage team to ensure seamless execution and a cohesive food and beverage experience.

• Collaborate with culinary and beverage leaders to continually evolve menus, wine and beverage offerings, service standards, and guest experiences.

• Oversee beverage operations, including monthly beverage inventory, par levels, par checks, ordering, controls, and cost management.

• Monitor guest feedback, identify trends, and implement improvements that continuously elevate the guest experience.

• Ensure compliance with all health, safety, labor, liquor, and company standards and regulations.

• Maintain ownership of the restaurant’s execution for all dinner services, specialty events, and other programming.

• Analyze operational and financial performance and develop action plans to address opportunities and challenges.

• Represent the restaurant and resort professionally within the community and throughout the hospitality industry.

Your Experience Includes:

• Minimum of five years of progressive leadership experience in fine dining, luxury hospitality, or a high-end restaurant environment.

• Proven success leading food and beverage operations and delivering exceptional guest service.

• Demonstrated ability to recruit, develop, and retain high-performing hospitality teams.

• Strong financial acumen, including P&L management, budgeting, forecasting, labor management, and cost control.

• Strong knowledge of wine, spirits, mixology, food and beverage trends, and high-end service standards.

• Understanding of applicable health, safety, labor, and alcohol regulations.

• Proficiency with restaurant management systems and Microsoft Office Suite.

• Ability to work a flexible schedule, including evenings, weekends, holidays, and special events.

Who You’ll Supervise:

• Front-of-house leadership and Team Members, including Restaurant Managers, Supervisors, Servers, Hosts, Bartenders, Bussers, Food Runners, Expeditors, Barbacks, and other front-of-house positions.

• Work closely with the Executive Chef, Executive Sous Chef, Chef de Cuisine, and kitchen leadership team to ensure seamless front- and back-of-house collaboration.