Hospitality Operations Manager

Constellation Brands•Park City, UT

17d•$88,700 - $135,900•Onsite

About The Position

The Manager, Hospitality Operations is responsible for the overall management and operational excellence of the High West Saloon and Nelson Cottage. This role promotes staff training and development, establishes clear operational standards, and supports teams in delivering exceptional, authentic, brand-aligned guest experiences. Reporting to the HW General Manager, Spirits Hospitality, this role leads the front-of-house hospitality management teams for the High West Saloon and Nelson Cottage. As an active member of the High West Hospitality Leadership Team, this position supports all areas of the business to advance best-in-class operations and exceptional hospitality.

Requirements

3+ years of hospitality leadership experience in a restaurant or bar environment.
Extensive floor service experience in a comparable business.
Ability to exceed guest expectations while leading a high-performing team.

Nice To Haves

5+ years of general manager experience in hospitality floor management.
Management experience in a seasonal resort setting.
Experience with branded hospitality and a passion for bringing brands to life through guest experiences.

Responsibilities

Lead overall operations for High West Saloon and Nelson Cottage hospitality.
Ensure consistent delivery of exceptional, authentic, brand-aligned guest experiences.
Develop, implement, and maintain operational standards, policies, and procedures that support best-in-class hospitality performance.
Build a culture of employee engagement, training, development, and continuous improvement.
Set clear performance expectations and accountability measures for front-of-house hospitality teams.
Partner with leadership to improve guest satisfaction, operational efficiency, and team effectiveness.
Monitor and drive hospitality and safety standards to ensure consistency, quality, regulatory compliance, and alignment with Constellation Brands policies.
Collaborate with the Beverage Manager and Executive Chef on menu development and ensure daily food and cocktail preparation, quality, portioning, and presentation meet standards.
Oversee front-of-house operations while supporting back-of-house needs, including staffing, policy and procedure compliance, service standards, facility cleanliness, food safety, sanitation, and employee engagement.
Facilitate weekly front-of-house management meetings.
Lead hiring, onboarding, training, performance management, and separations to retain top front-of-house talent. Develop and update processes and policies that support a high-performing team.
Work Manager on Duty floor shifts as needed, typically 2–4 per week based on seasonality. Create weekly MOD schedules and support hospitality team projects outside the venue as needed.
Maintain a safe environment for employees and guests to reduce injury and accident risk. Complete incident reports and required follow-up procedures promptly.
Oversee the maintenance and presentation of both properties and partner with the High West Maintenance team on daily, weekly, and monthly preventive maintenance tasks.
Lead planning and program development for onsite capital expenditure projects.
Ensure corporate objectives and financial, HR, and payroll administrative duties are completed accurately and on time. Follow company cash-handling procedures and maintain proper security controls.
Understand and comply with all applicable federal, state, county, and municipal health, safety, and labor regulations for the restaurant, employees, and guests.
Collaborate cross-functionally with the brand team and other departments to support business objectives and overall hospitality success.
Serve as an active member of the Senior Hospitality Team, participating in weekly meetings and contributing to strategic planning and organizational initiatives.