Pasque General Manager

Horseshoe Bay Resort•Denver, CO

7h•$85,000 - $95,000•Onsite

About The Position

Populus is a unique hotel known for its innovative design, exceptional food and beverage, sustainability, and community focus. Pasque, the main-floor restaurant at Populus, aims to create meaningful experiences for guests and the local community. The General Manager of Pasque will lead the restaurant's daily operations, develop and inspire the team, and oversee its financial and operational performance. This role requires a hands-on leader who can balance guest experience, team culture, and business results, working closely with hotel leadership and culinary partners to ensure excellent food, beverage, and service.

Requirements

Previous restaurant management experience, ideally in a full-service restaurant, hotel restaurant, or comparable hospitality environment.
Experience leading, coaching, and developing teams in a fast-paced operation.
Strong understanding of restaurant service standards, food and beverage operations, and guest relations.
Experience with scheduling, payroll, labor management, inventory, and financial reporting.
Ability to understand business performance and use operational data to make informed decisions.
Strong communication, organization, and problem-solving skills.
Confidence handling guest concerns and making sound decisions in a dynamic environment.
A collaborative leadership style that supports accountability, professional growth, and positive team culture.
Knowledge of food safety, sanitation, and applicable alcohol service requirements.
Flexibility to work the schedule required by restaurant operations, including evenings, weekends, and holidays.

Responsibilities

Oversee all daily operations of Pasque, ensuring consistent execution of service standards, food and beverage quality, cleanliness, and overall presentation.
Maintain a visible, hands-on leadership presence during service, supporting the team and responding to business needs in real time.
Ensure opening, closing, and operational procedures are completed accurately and consistently.
Coordinate closely with the culinary team to support menu execution, service timing, communication, and guest satisfaction.
Adjust staffing, service flow, and operational priorities based on occupancy, reservations, events, and business levels.
Maintain a welcoming, organized, and professional restaurant environment.
Ensure all associates understand and consistently follow established service standards and operating procedures.
Recruit, interview, hire, onboard, train, and develop restaurant associates and supervisors.
Set clear expectations and provide ongoing coaching, feedback, and performance support.
Build a positive, accountable team culture grounded in respect, collaboration, and hospitality.
Lead pre-shift meetings and ensure associates are informed about menu updates, reservations, VIPs, service priorities, and daily goals.
Support cross-training and career development to strengthen team capabilities and operational flexibility.
Address performance concerns promptly and consistently in partnership with People & Culture.
Recognize strong performance and create an environment where associates feel supported and motivated.
Develop and maintain schedules that reflect business forecasts, reservations, events, and operational needs.
Monitor staffing levels and labor costs while maintaining service quality and appropriate coverage.
Review timecards, missed punches, overtime, and payroll information for accuracy and timely processing.
Ensure associates follow scheduling, attendance, timekeeping, and meal-break procedures.
Communicate staffing needs and labor concerns to hotel leadership and adjust plans as business needs change.
Create a consistent, welcoming dining experience for hotel guests, local patrons, and returning visitors.
Maintain strong knowledge of menus, beverages, specials, and the overall Populus experience.
Engage with guests, anticipate needs, and address concerns with professionalism, empathy, and sound judgment.
Lead service recovery efforts and follow through to ensure guest concerns are resolved appropriately.
Monitor guest feedback, reviews, and name mentions to identify opportunities for recognition and improvement.
Build relationships with regular guests and encourage a culture of personalized, thoughtful service.
Oversee restaurant performance, including sales, labor costs, operating expenses, and profitability.
Review financial reports and business trends to identify opportunities for improvement.
Support revenue growth through effective service execution, guest engagement, thoughtful promotions, and collaboration with hotel leadership.
Manage inventory, ordering, receiving, storage, and product usage in partnership with culinary and beverage teams.
Monitor portion control, waste, and purchasing practices to support cost management.
Ensure accurate cash handling, point-of-sale procedures, and financial controls.
Establish clear operational priorities that balance financial performance with the guest experience and associate needs.
Partner with the culinary team to maintain alignment on menus, staffing, service timing, quality, and guest feedback.
Collaborate with hotel leadership and other departments to support the property's overall operational goals.
Work with Sales and Events teams when restaurant operations intersect with private dining, group business, or special events.
Communicate business updates, operational concerns, and staffing needs clearly and proactively.
Participate in leadership meetings, operational planning, and property-wide initiatives.
Support other departments when needed to maintain a collaborative, service-focused hotel environment.
Ensure compliance with applicable food safety, sanitation, health, workplace safety, and alcohol service requirements.
Maintain proper food handling, storage, cleaning, and temperature-control procedures.
Ensure associates understand and follow hotel policies, restaurant procedures, and applicable regulations.
Identify and report hazards, equipment concerns, and maintenance needs promptly.
Maintain required certifications and ensure appropriate certifications are current among team members.
Address operational concerns consistently and escalate issues when appropriate.
Maintain a flexible schedule, including evenings, weekends, holidays, and periods of increased business.
Attend required meetings, training sessions, and property initiatives.
Support special projects and operational needs as assigned.
Perform other duties as assigned.
Reduce food and beverage waste through thoughtful ordering, inventory management, and product utilization.
Support responsible purchasing and efficient use of supplies and resources.
Reinforce recycling, waste-diversion, and sustainability practices with the team.
Promote operational efficiency without compromising food quality, service, or the associate experience.
Encourage associates to identify opportunities to reduce waste and make more sustainable decisions.