General Manager - Market Restaurants

Aspen Skiing Company•Aspen, CO

1d•$100,000 - $115,000•Onsite

About The Position

The Restaurant General Manager is responsible for overseeing the daily operations, financial performance, and guest experience of the restaurant and bar. This leadership role ensures exceptional service, high-quality food and beverage offerings, and a well-trained, motivated team while driving revenue growth, controlling costs, and upholding brand standards. This position reports to the Director of Food & Beverage.

Requirements

Bachelor’s degree in Hospitality Management or related degree preferred
7 plus years’ experience in restaurant management, preferably in upscale full-service operations
Extensive knowledge of restaurant and bar operations, including front- and back-of-house functions
Proficient knowledge in Microsoft Word, Excel and PowerPoint
Strong leadership and team management skills with the ability to motivate and develop staff
Strong financial acumen, including budgeting, forecasting, cost control, and P&L management
Excellent customer service and problem-solving skills to enhance guest satisfaction
Ability to analyze data, identify trends, and implement operational improvements
Strong understanding of food and beverage industry standards, trends, and best practices
Proficient in restaurant POS systems, reservation platforms, and basic office software
Proficient knowledge of health, safety, and sanitation regulations in the hospitality industry
Proficient and effective communication skills for team leadership, guest interactions, and stakeholder engagement
Ability to develop and execute marketing and promotional strategies to drive revenue
Strong time management and organizational skills to oversee multiple priorities
Strong conflict resolution and decision-making skills to handle challenges effectively
Ability to work flexible hours, including nights, weekends, and holidays as needed

Responsibilities

Oversee daily restaurant and bar operations to ensure efficiency, profitability, and exceptional guest experiences
Lead, train, and develop front of house restaurant team to maintain high service and quality standards
Monitor financial performance, including revenue, costs, and profitability, while implementing strategies for growth
Ensure compliance with health, safety, and sanitation regulations, as well as brand and company standards
Develop and maintain relationships with guests, addressing concerns and enhancing customer satisfaction
Collaborate with the culinary team to refine menus, optimize food costs, and ensure consistency in quality
Manage inventory, purchasing, and vendor relationships to control costs and maintain adequate supplies
Drive sales and marketing efforts, including promotions, events, and partnerships to attract guests
Oversee scheduling and labor management to balance operational needs with labor cost control
Analyze guest feedback and operational data to implement continuous improvements
Collaborate with hotel leadership to align restaurant operations with overall business objectives
Foster a positive workplace culture that emphasizes teamwork, accountability, and professional growth
Other duties as assigned