Restaurant Manager - Limelight Denver

Limelight Hotels•Denver, CO

About The Position

The Restaurant Manager is responsible for maintaining the restaurant’s financial profitability, high service levels, strong guest response, and operational upkeep. The role includes preparing the floor for service, hands-on management during service, payroll and administrative duties, and ongoing employee training. This position reports to the Director of Outlets & Beverage. The stated salary range is $68,000–$75,000; actual pay depends on budget and experience, and salaried roles are eligible for a bonus.

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 be on one’s feet for extended periods.
Ability to work for extended periods in wet, hot, and humid conditions 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.
Prepare weekly schedules based on budget and forecasted numbers.
Be responsible for 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 about inventory, ordering, and menu details such as pricing.
Ensure customer satisfaction with all aspects of the restaurant and dining experience.
Set up the floor and provide hands-on management during service.
Handle payroll and administrative duties and provide ongoing training.
Perform other duties as assigned.