Hotel Restaurant Manager - Jackdaw Restaurant

1435cf22-2afa-4fd7-819b-e555e9015adf • Aurora, CO

13h • $65,000 - $72,000 • Onsite

About The Position

The Hotel Restaurant Manager oversees the daily operations of Jackdaw Restaurant and related dining and breakfast service areas at the Doubletree Hotel by Hilton in Aurora, Colorado. The role leads and develops restaurant team members, maintains high service standards, addresses guest needs, and plans staffing and service levels according to occupancy and business forecasts. The manager also supports financial performance through budgeting, forecasting, labor planning, revenue management, and expense control; oversees cash handling and point-of-sale procedures; and manages inventory and restaurant costs.

The position ensures the restaurant and its equipment are clean, organized, maintained, and operated in compliance with company, brand, food safety, sanitation, health department, EcoSure, OSHA, and other applicable standards. The manager coordinates with other hotel departments, monitors business and service results, completes required documentation, and provides hands-on restaurant service when needed. This is an on-site role with a variable schedule that may include early mornings, evenings, weekends, holidays, and other hours according to business needs. The physical environment is primarily indoors, with significant standing and walking and occasional lifting demands.

Requirements

• Minimum of 2–3 years of restaurant, food and beverage, or hospitality experience.
• High school diploma or equivalent required.
• Experience leading, training, and developing restaurant or food and beverage team members.
• Strong leadership and team-building skills, including the ability to motivate, coach, develop, and hold team members accountable.
• Excellent verbal and written communication, interpersonal, and guest service skills.
• Strong organizational, time-management, problem-solving, and decision-making skills, including the ability to prioritize competing demands.
• Ability to manage multiple operational functions and remain composed in a fast-paced environment.
• Ability to assess business needs, staffing levels, and operational results and take action to improve performance.
• Strong knowledge of restaurant operations, food safety, sanitation, inventory control, cash handling, and service standards.
• Ability to resolve guest concerns professionally and maintain a positive guest experience.
• Ability to work professionally, tactfully, and diplomatically with people of diverse personalities and backgrounds.
• Proficiency in Microsoft Office Suite and restaurant or hotel point-of-sale and other applicable computer systems.
• Professional appearance and demeanor and commitment to OHM and brand standards.
• Ability to meet the physical demands described, including significant standing or walking, exerting force to move objects, and occasionally lifting more than 40 pounds.
• Ability to work an on-site, variable schedule that may include early mornings, evenings, weekends, holidays, and other hours as business needs require.

Nice To Haves

• Prior supervisory or management experience.
• Additional education or hospitality/restaurant management training.
• Experience with restaurant operations, labor management, inventory control, cash handling, and guest service.
• Bilingual Spanish.

Responsibilities

• Lead, train, coach, and develop restaurant team members, including participating in recruitment, hiring, onboarding, evaluations, recognition, engagement, and progressive discipline.
• Oversee daily operations of the hotel restaurant and related dining and breakfast service areas.
• Establish and maintain service standards that support exceptional guest experiences.
• Welcome guests, respond to questions and requests, and resolve guest concerns promptly and appropriately.
• Plan staffing and service levels based on occupancy, forecasts, reservations, events, and anticipated guest volume.
• Create a positive, professional, team-oriented environment that supports engagement, accountability, and retention.
• Assist with budgeting, forecasting, revenue management, labor planning, and expense control.
• Monitor labor utilization and adjust staffing and assignments to meet business needs while maintaining service levels.
• Oversee cash handling, guest checks, point-of-sale procedures, and end-of-shift reconciliation.
• Monitor sales, service performance, guest feedback, and operational results, and take action to improve performance.
• Maintain inventory and assist with ordering, receiving, storage, rotation, and control of food, beverages, supplies, and other products.
• Control food, beverage, labor, and operating costs through portion control, inventory practices, waste reduction, and adherence to procedures.
• Keep restaurant, dining, service, storage, and equipment areas clean, organized, attractive, and properly maintained.
• Ensure restaurant equipment is operated and maintained properly, and report items needing repair or replacement.
• Ensure compliance with OHM, brand, health department, food safety, sanitation, EcoSure, OSHA, and other applicable standards.
• Conduct or participate in inspections, audits, and corrective action processes.
• Coordinate with Front Office, Sales, Banquets, Housekeeping, Culinary, and other departments to support guest needs, events, group business, and hotel operations.
• Review occupancy reports and operational information to anticipate business needs and manage the flow of guests and restaurant team members.
• Ensure breakfast vouchers, reports, receipts, and other required documents are accurately completed and submitted.
• Perform restaurant service duties, such as serving guests, processing payments, clearing tables, or assisting team members, when needed.
• Maintain a visible management presence and lead by example in professionalism, service, teamwork, and accountability.
• Report to work as scheduled, on time, and in appropriate uniform.
• Maintain knowledge of and comply with OHM, brand, property, and departmental policies, procedures, and standards.
• Embrace the O’Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety cultures.
• Perform other related duties and responsibilities assigned by management.

Benefits

• 401(k) and Roth 401(k) with company match; full-time and part-time team members are eligible.
• Health, dental, vision, and life insurance.
• Paid time off, including paid parental leave.
• Growth potential and career advancement.
• Hotel and restaurant travel perks and discounts.
• Earned wage access through DailyPay from day one.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED