Restaurant Manager

Home Team Management Company LLC•Aspen, CO

40d•$68,000 - $75,000

About The Position

Under the supervision of the General Manager and Restaurant Management team, the Hourly Restaurant Manager ensures that each shift and the flow of service run smoothly and efficiently. The role oversees front-of-house teams, supports effective coordination with the back of house, manages cash and business operations according to company standards, and addresses guest concerns while representing the company’s standards, practices, and values. The position is scheduled for 30 or more hours per week, typically across 3–4 shifts based on restaurant needs, with additional hours potentially available through catering, vending, or delivery shifts.

Requirements

2–4 years of experience in a server or bartender role.
Familiarity with restaurant management software such as Toast or 7Shifts.
Customer-service attitude.
Communication and team-management abilities.
Availability to work during business hours, including evenings, holidays, and weekends.
Maintain an Alcohol Beverage Licensing (ABL) license or certification in accordance with South Carolina state law.
Able to work 30 or more scheduled hours per week, typically 3–4 shifts, and may pick up catering, vending, or delivery shifts.
Able to communicate verbally with customers, employees, and vendors.
Able to stand for most of the shift and frequently reach, bend, and stoop.
Able to carry or lift up to 40 pounds of restaurant equipment or heavy trays over medium distances.

Nice To Haves

Previous experience in an hourly or key holder role is ideal.

Responsibilities

Oversee the bar, floor, support, and host teams to facilitate smooth service across departments.
Handle cash and business management in accordance with company standards and practices.
Coordinate communication between front-of-house and back-of-house teams before shifts, including conducting engaging and informative pre-shift meetings, and during shifts to support positive guest experiences and efficient service.
Supervise front-of-house staff and provide assistance and corrective coaching.
Maintain detailed records and entries for the daily manager’s log.
Monitor compliance with safe alcohol service, food safety, and hygiene regulations.
Address guest issues as they arise while representing the company’s standards, practices, and values.