Restaurant Manager - The Little Nell

Relais & Châteaux•Aspen, CO

2d•$70,000 - $80,000

About The Position

The Restaurant Manager is responsible for maintaining financial profitability, Forbes Five-Star service level, excellent guest response, and upkeep of the operation. Additional responsibilities include setting up floor, hands-on management during service, payroll and administrative duties, and on-going training. The Restaurant Manager reports to the Restaurant General Manager. The salary range for this position is $70,000 - $80,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Requirements

Culinary degree or equivalent preferred
1 year of food preparation experience preferred
ServSafe or similar food safety course certification preferred
Proficient written and verbal communication English skills, Spanish a plus
Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
Knowledge of food handling, safety and other restaurant guidelines
Knowledge of simple sauce and dressing
Excellent time management skills
Ability to work under stressful circumstances
Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
Ability to engage with customers in a positive and helpful manner
Ability to work in collaboration with others to achieve team goals
Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)

Responsibilities

Responsible for managing, coaching, correcting employees, maintaining a positive atmosphere & upholding standard
Assist in interviewing, selection, training and retention of employees
Produce weekly schedules according to budget and forecasted numbers
Responsible for the financial success of the operation
Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling and hygiene standards
Manages inventory and purchases food and supplies
Complete and assign daily preparation lists
Communicate with General Manager as needed regarding inventory, ordering and menu details such as pricing information
Ensures customer satisfaction with all aspects of the restaurant and dining experience
Other duties as assigned