Asst. Restaurant Manager

The Ranch Country Club•Westminster, CO

About The Position

The Assistant Restaurant Manager leads daily restaurant and beverage operations, delivering exceptional guest experiences while developing the team, maintaining service standards, and meeting financial and operational goals. This hands-on role calls for strong communication, organization, and problem-solving skills, food expediting experience, and sommelier training. The manager supports a positive team culture through training, recognition, and accountability, and manages costs in line with business goals. The position requires a flexible schedule that may include day shifts, evenings, weekends, and holidays based on business needs. Work takes place indoors and outdoors in varying weather conditions, and involves extended periods of standing, walking, bending, stooping, and reaching, as well as moving objects weighing up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

At least five years of hospitality experience, with an emphasis on restaurant and beverage operations.
Hands-on food expediting experience, including managing ticket flow, coordinating kitchen and service teams, and maintaining accuracy and quality during busy service periods.
Sommelier training or formal wine education, including knowledge of wine styles, food and wine pairings, proper storage, and wine service.
Demonstrated ability to lead, coach, and develop a team.
Strong knowledge of restaurant service standards, food and beverage operations, and guest service.
Experience managing budgets, controlling costs, and working toward financial targets.
Working knowledge of point-of-sale systems, restaurant management software, and standard computer applications.
Ability to forecast staffing, inventory, and operational needs.
Excellent organizational, communication, delegation, and problem-solving skills.
Ability to prioritize responsibilities and make sound decisions in a fast-paced environment.
Ability to perform extended periods of standing, walking, bending, stooping, and reaching, and to lift, carry, push, or pull objects weighing up to 50 pounds.

Responsibilities

Lead restaurant and beverage service, maintaining quality, cleanliness, presentation, and efficient opening and closing procedures.
Manage the expo station as needed, coordinating kitchen and service teams to ensure accurate orders, appropriate pacing, and consistent presentation; verify that allergy and dietary requests are communicated and addressed before dishes leave the kitchen.
Build positive guest relationships, anticipate service needs, and resolve concerns promptly and professionally.
Recruit, hire, train, schedule, and supervise restaurant and beverage staff; provide coaching, performance feedback, and recognition.
Set expectations and hold team members accountable for hospitality, teamwork, professionalism, and service execution.
Use sommelier training to support wine selection, storage, service, and food pairings; train staff to make informed recommendations and present and serve wine confidently.
Manage controllable expenses, monitor sales and labor costs, and take action to meet approved budgets and financial targets.
Forecast beverage and operating supply needs; oversee ordering and inventory controls; coordinate food purchasing and availability with the culinary team; minimize waste and maintain appropriate stock levels.
Collaborate with the culinary team on menu offerings, pricing, presentation, and seasonal updates, incorporating guest feedback and sales performance.
Maintain food safety, sanitation, and responsible alcohol service standards in accordance with applicable requirements and company policies.
Coordinate with culinary, catering, and marketing teams to support special events, promotions, and other revenue-generating activities.
Monitor guest satisfaction, sales, labor costs, and inventory variances, and develop and implement improvements as needed.
Maintain clear communication across departments to support staffing, service readiness, and a consistent guest experience.