Ranch House General Manager

Devil's Thumb Ranch•Tabernash, CO

7d•$70,000 - $75,000

About The Position

The Ranch House General Manager leads and supports the success of Ranch House Restaurant’s front-of-house food and beverage operations as part of the Devil’s Thumb Ranch family of properties. The role oversees employees, guest satisfaction, service standards, beverage program management, and menu development in collaboration with the culinary team. The manager also works with the food and beverage management team on revenue-generating efforts and executes the restaurant’s established business plan. This position manages staffing, training, scheduling, payroll-related administration, budgets, financial reporting, purchasing, inventory, service quality, cleanliness, and restaurant facilities. It requires regular floor support, communication with culinary and other teams, and engagement with guests and the local community. The role also supports sustainability efforts and follows established procedures, referring new procedures to the Executive F&B Director for approval.

Requirements

Four-year college degree or equivalent education and experience.
Minimum of 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 POS system.
Valid driver’s license and clean driving record.
Ability to stand for extended periods of more than eight hours.
Ability to type repetitively on a keyboard for extended periods.
Ability to lift up to 50 pounds.
Ability to work a flexible schedule, including weekends and evenings.
Self-starter who can make decisions with limited information and oversight.
Can-do attitude and willingness to do what is needed to complete work.
Ability to serve as a role model and lead by example with 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 to work independently as well as on a team.
Ability to study, analyze, and interpret complex activities or information to improve practices or develop new approaches.
Ability to work with people at all levels.
Willingness to keep up with industry trends and innovations.
Ability to handle multiple tasks and projects and meet deadlines.
Professionalism and discretion when handling confidential and sensitive issues.
Proven ability to lead, develop, train, and retain staff.
Ability to demonstrate a sense of urgency with internal and external guests.
Ability to remain calm in a hectic, fast-paced atmosphere.

Responsibilities

Lead the organization and operation of the restaurant’s front-of-house food and beverage operation and staff.
Assist the Executive Director of F&B with developing and implementing revenue-generating strategies.
Execute the established business plan for restaurant 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 selection, training, motivation, development, and coaching of departmental staff.
Lead training and product knowledge efforts for staff and assistant managers.
Complete administrative duties, including scheduling, payroll, termination paperwork, performance reviews, and PANs.
Follow established SOPs and create 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 data, 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 all positions as needed.
Maintain frequent contact with guests, solicit feedback, and help ensure guest satisfaction.
Receive, investigate, and act on guest and employee complaints to ensure resolution.
Ensure cleanliness of all food and beverage areas and sanitation as designated by management and the health department.
Recycle products where possible and encourage and oversee staff participation in sustainability efforts.
Protect company assets through correct use and prompt maintenance of tools and property.
Complete other duties assigned by the Executive F&B Director, GM, or Owners.
Engage with the local community to build relationships, increase visibility, and solicit business.

Benefits

Year-round employment.
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, including sporting events, zip-lining, snow-tubing, hiking, bowling, and recreation center 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, and spa treatments.
Discounted Winter Park Ski Resort season pass or half-price Grand Park Recreation Center pass.
$250 referral bonus if a referred candidate is hired.
Access to hiking and Nordic ski trails.
Discounts on lodging, activities, meals, and spa treatments.
Transitional affordable housing.
Free shuttle service.
Competitive pay commensurate with education and experience.