Restaurant Manager - Element 47

Aspen Skiing Company•Aspen, CO

8d•$70,000 - $80,000•Onsite

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 budgeted 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

Hospitality management related degree preferred
2 years of luxury hotel industry experience preferred
3 years of management experience in a Fine Dining restaurant environment required
Knowledge of fine dining cuisine and wine
Knowledge of purchasing, scheduling and payroll systems
Proficient with Microsoft Office Suite or related software
Proficient written and verbal communication skills English skills, Spanish a plus
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 whether they be customer or employee related
Ability to lead and develop a team of individuals
Ability to work under stressful circumstances
Ability to delegate work to others
Ability to reach, crouch, kneel, smell, taste, 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 frequently lift, push or pull up to 50lbs

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