Restaurant General Manager- Springhill Suites & Element COS, CO.

Hotel Equities•Colorado Springs, CO

5d•$85,000 - $90,000•Onsite

About The Position

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Restaurant General Manager for The Springhill Suites & Element Colorado Springs, CO. This role involves overseeing and directing restaurant operations and coordinating the planning, organizing, training, and leadership necessary to achieve objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Participation in the performance-based bonus program is directly linked to the restaurant's profitability and operational metrics.

Requirements

High school or equivalent education strongly preferred.
Minimum of two years’ experience in a hotel or resort kitchen required.
Experience managing a kitchen, developing staff, and managing foods cost required.
Demonstrated leadership skills, including the ability to inspire and guide teams, make strategic decisions, resolve conflicts, and drive performance in alignment with organizational goals.
Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and follow their instructions.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain, and break down the same.
Must have a financial background with the proven ability to identify opportunities for revenue enhancement and fiscal management.
Intermediate computer skills with Microsoft Office.
Ability to obtain and/or maintain any government-required licenses, certificates, or permits.
All associates must maintain a neat, clean, and well-groomed appearance per Company Standards.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all associates are required to fully comply with the Company’s rules and regulations for the safe and effective operation of the hotel facilities. Associates who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Alcoholic beverage certification
Food safety certification

Responsibilities

Promote, work, and act in a manner consistent with the mission of Lumen8 Rooftop Social.
Lead, coach, and mentor team members by organizing and directing training programs, proactively addressing employee relations matters, making thoughtful hiring and separation decisions, and conducting meaningful performance evaluations that drive growth and accountability.
Maintain deep knowledge of company policies, ensuring consistent application while serving as a trusted resource and role model for ethical and compliant behavior.
Partner closely with Human Resources to support employee coaching, development planning, performance management, and resolution of personnel concerns, fostering a positive and inclusive workplace culture.
Administer timely, fair, and consistent corrective action in alignment with company policies, using each situation as an opportunity to reinforce expectations, support improvement, and promote employee success.
Champion continuous development by identifying skill gaps, creating growth opportunities, and actively mentoring staff in both managerial and professional competencies to build a strong leadership pipeline.
Foster an environment of open communication, psychological safety, and engagement, encouraging feedback, recognizing achievements, and supporting team members in reaching their full potential.
Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed.
Monitor and maintain compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
Achieve company objectives in revenue, profitability, service, quality, appearance of facility, and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
Control cash by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement, or to identify areas needing cost reduction or program improvement.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
Maintain food and equipment inventories and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
Perform food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
Plan menus and food utilization, based on the anticipated number of guests, nutritional value, palatability, popularity, and costs.
Keep records required by government agencies regarding sanitation or food subsidies.
Work with culinary leadership to ensure food standards are to proper specifications.
Organize and direct training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
Be knowledgeable of company policies regarding personnel.
Administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
Continually strive to develop staff in all areas of managerial and professional development.
Order and purchase equipment and supplies.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Assess staffing needs and recruit staff.
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
Conduct product mix review for menu items that are working and/or need elimination.
Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.
Attend all scheduled leadership meetings and offer suggestions for improvement.
Coordinate with and assist associates to meet guests’ needs and support the operation of the restaurant.
Fill in where needed to ensure guest service standards and efficient operations.
Monitor employee and guest activities to ensure liquor regulations are followed.
Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients.
Develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns.
Forecast food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
Take dining reservations.