The Dam Bar/Keetley Club - Assistant General Manager (Park City, Utah)

Four Corners•Park City, UT

8d•Onsite

About The Position

The Assistant General Manager (AGM) reports to the General Manager and partners closely with them to lead daily operations within The Dam Bar restaurant, including but not limited to the bar, restaurant and event space. The AGM serves as the senior leader on site in the General Manager’s absence. A successful AGM will balance hands-on operational leadership with relationship-driven hospitality to deliver an elevated guest experience while driving sales and revenue, developing the management team, and fostering a collaborative, team-oriented work environment. Opening in December 2026, Keetley Club and The Dam Bar will introduce a new hospitality destination in Park City, Utah, inspired by the region's vibrant mountain and lake lifestyle. Keetley Club is a private alpine club offering members elevated hospitality, exceptional dining, recreation, and a welcoming year-round community. Complementing the club, The Dam Bar is a lively, approachable pizza bar, designed as the first gathering place after a day on the slopes, trails, or lake. Together, these concepts blend thoughtful service, authentic hospitality, and inviting spaces that bring people together while celebrating the spirit of Park City. We are building a passionate team committed to creating memorable experiences for our members, guests, and the local community from day one.

Requirements

2+ years of hospitality management experience in high-volume hospitality environment.
Excellent written and verbal communication skills as well as proficiency with various computer applications such as Toast, Restaurant 365, Avero, and Google Suite.
Strong organizational traits, including excellent time management, detail orientation, and hands-on leadership skills with the ability to manage others effectively.
Creative and analytical thinker with strong business aptitude who is driven by results and guest satisfaction.
Excellent interpersonal skills and ability to build relationships (internal/external), with a team-player mindset that takes ownership of guest concerns and follows them through to resolution.
Working knowledge of food safety, risk prevention, fire prevention, and emergency procedures to ensure the safety of all guests, and team members.
Utah food handler permit and DABS alcohol training certification, or the ability to obtain both within the timeframe required by Utah law.
Ability to lead in a fast paced, high energy, and demanding environment while maintaining the highest standard of decorum and professionalism.
A flexible schedule with the ability to work day, evening, holiday, and weekend hours as business needs require, including peak seasons.

Responsibilities

Partner with the General Manager to oversee daily restaurant operations, including food and beverage, events, facilities, and guest services.
Assume full operational leadership of the restaurant in the General Manager’s absence.
Work closely with the General Manager to assess and develop procedures, policies, and standards that meet operational goals based on daily, weekly, and quarterly business performance reviews.
Support operational planning and execution during peak periods while maintaining strong service standards during year-round operations.
Direct and support the Front of House and Back of House managers to ensure seamless coordination across the restaurant, and event teams.
Lead pre-shift and team meetings to communicate service priorities, member preferences, events, and standards, ensuring a consistent and timely high-quality member experience throughout all seasons.
Assist with recruiting, interviewing, onboarding, and training managers and team members who embody the restaurant’s service standards and values.
Create a culture of accountability, collaboration, and continuous improvement through coaching, training, and performance management, including corrective action when needed.
Support the General Manager in managing operating budgets, labor plans, inventory, and cost controls to achieve the restaurant’s P&L objectives.
Oversee scheduling and labor.
Support the planning and execution of private events in partnership with the culinary and service teams.
Stay current on hospitality industry trends and apply best practices to areas in need of improvement.
Address repair and maintenance needs in a timely manner to ensure the restaurant appearance and experience.
Ensure compliance with all health, safety, and sanitation regulations, including tracking food handler certificates and DABS certifications for the team.
Monitor and ensure the team’s compliance with all internal restaurant and management company policies and procedures along with legal and regulatory requirements (including but not limited to safety and sanitation regulations and alcohol management).