Restaurant Manager - Limelight Denver

Aspen Skiing Company•Denver, CO

1d•$68,000 - $75,000•Onsite

About The Position

The Restaurant Manager is responsible for maintaining the restaurant’s financial profitability, service standards, guest satisfaction, and upkeep. The role includes setting up the floor, hands-on management during service, payroll and administrative duties, and ongoing employee training. This position reports to the Director of Outlets & Beverage. The position is regular, full-time, and year-round at Limelight Denver. The salary range is $68,000–$75,000 per year; actual pay depends on budget and experience. Salaried roles are eligible for a bonus. Applications are accepted until November 22, 2026.

Requirements

At least 2 years of management experience in a food service environment.
Knowledge of purchasing, scheduling, and payroll systems.
Proficiency with Microsoft Office Suite or related software.
Proficient written and verbal English communication skills.
Knowledge of food handling, safety, and other restaurant guidelines.
Strong analytical and problem-solving skills.
Excellent time-management skills.
Strong supervisory and leadership skills.
Ability to manage difficult or emotional situations involving customers or employees.
Ability to work under stressful circumstances.
Ability to delegate work to others.
Ability to reach, crouch, kneel, stand, walk, or remain on one's feet for extended periods.
Ability to work regularly in wet, hot, and humid conditions for extended periods and walk on slippery or uneven surfaces.
Ability to occasionally lift, push, or pull up to 50 pounds, individually or with assistance.

Nice To Haves

A hospitality management-related degree.
Spanish language skills.

Responsibilities

Manage, coach, and correct employees while maintaining a positive atmosphere and upholding standards.
Assist with interviewing, selecting, training, and retaining employees.
Produce weekly schedules based on budget and forecasted numbers.
Manage the financial success of the operation.
Inspect the restaurant and equipment daily to ensure compliance with health, safety, food-handling, and hygiene standards.
Manage inventory and purchase food and supplies.
Complete and assign daily preparation lists.
Communicate with the Director of Outlets & Beverage as needed regarding inventory, ordering, and menu details such as pricing.
Ensure customer satisfaction with all aspects of the restaurant and dining experience.
Perform other duties as assigned.
Set up the floor and provide hands-on management during service.
Handle payroll and administrative duties and provide ongoing training.