Ranch House General Manager

Devil's Thumb Ranch•Tabernash, CO

About The Position

The Ranch House General Manager leads the front-of-house food and beverage operations of Ranch House Restaurant at Devil’s Thumb Ranch. The role oversees employees, guest satisfaction, service standards, beverage programming, and menu development in collaboration with the culinary team. It also supports the Executive Director of F&B and the F&B management team in creating revenue-generating strategies and executing the restaurant’s business plan. The position manages staff selection, training, coaching, performance, scheduling, payroll, and other administrative work. It monitors restaurant finances, budgets, purchasing, inventory, equipment, facilities, cleanliness, and sanitation, while maintaining communication with the culinary operation and ensuring established service and operating standards. The manager works on the floor in any position as needed, engages with guests and the local community, and handles guest and employee concerns. This is a year-round role with a listed salary of $70,000–$75,000, competitive pay commensurate with education and experience, and a range of employment perks and benefits.

Requirements

Four-year college degree or equivalent education and experience.
Minimum three years of food and beverage management experience.
Certified Sommelier with strong knowledge of cocktails.
Proficiency with Microsoft Office applications, including Word, Outlook, and Excel.
Ability to quickly learn web-based computer systems.
Knowledge of a food and beverage point-of-sale system.
Valid driver’s license and clean driving record.
Able to stand for extended periods of more than eight hours.
Able to perform repetitive keyboard typing for extended periods.
Able to lift up to 50 pounds.
Able to work a flexible schedule, including weekends and evenings.
Self-starter able to make decisions with limited information and oversight.
Can-do attitude and willingness to do what is needed to get things done.
Ability to lead by example and serve as a role model for employees and managers.
Creative and innovative approach to problem-solving and project management.
Excellent verbal and written communication skills.
Strong attention to detail, organization, and follow-up skills.
Ability to work under minimal supervision and independently as well as collaboratively.
Ability to study, analyze, and interpret complex activities or information to improve practices or develop new approaches.
Willingness to keep up with industry trends and innovations.
Ability to manage multiple tasks and projects and meet deadlines.
Professionalism and discretion when handling confidential and sensitive matters.
Proven ability to lead, develop, train, and retain staff.
Ability to demonstrate a sense of urgency when addressing internal and external guests.
Ability to remain calm in a hectic, fast-paced environment.

Responsibilities

Lead the organization and operation of the restaurant’s front-of-house food and beverage operations and staff.
Assist the Executive Director of F&B with developing and implementing revenue-generating strategies.
Execute the established business plan for the restaurant’s food and beverage operations.
Maintain proactive communication with the back-of-house and culinary operation.
Ensure guest service and satisfaction meet DTR service standards.
Oversee staff selection, training, motivation, development, coaching, and retention.
Lead staff and assistant-manager training and product-knowledge efforts.
Complete administrative duties, including scheduling, payroll, termination paperwork, performance reviews, and PANs.
Follow established SOPs and develop new SOPs as needed, obtaining final approval from the Executive F&B Director before implementation.
Assist with creating and maintaining restaurant budgets and allocating resources.
Track and submit financial information, including daily revenue reports, captures, forecasts, special events, and promotions, accurately and on time.
Oversee purchasing, receiving, inventory, and rotation of food and beverage.
Assist with proper maintenance and operation of restaurant equipment and facilities.
Work on the floor and provide support in any position as needed.
Maintain frequent contact with guests, solicit feedback, and help ensure guest satisfaction.
Receive, investigate, and act on guest and employee complaints to resolve issues.
Ensure cleanliness and sanitation of food and beverage areas in accordance with management and health-department requirements.
Recycle products where possible and encourage and oversee staff participation in sustainability efforts.
Protect company assets through proper use and prompt maintenance of tools and property.
Engage with the local community to build relationships, increase visibility, and solicit business.
Complete other duties assigned by the Executive F&B Director, GM, or Owners.

Benefits

152 hours of paid time off for full-time, year-round employees.
Health, dental, life, and vision insurance for full-time, year-round employees.
401(k) employer match of up to $2,000 annually for full-time, year-round employees.
Employer-sponsored monthly events and activities.
Employer-sponsored softball and hockey leagues.
Wellness program opportunities, including meditation, complimentary daily yoga, trail-running and mountain-biking workshops.
25% discounts at Devil’s Thumb Ranch restaurants, activities, trail rides, and spa treatments.
Discounted Winter Park Ski Resort season pass or half-price Grand Park Recreation Center pass.
$250 referral bonus for a successful hire.
Discounts on lodging, activities, meals, and spa treatments.
Transitional affordable housing.
Free shuttle service.
Access to hiking and Nordic ski trails.