Restaurant Manager - Limelight Snowmass

Aspen Skiing Company•Snowmass Village, CO

23h•$65,000 - $75,000

About The Position

The Restaurant Manager is responsible for maintaining the restaurant’s financial profitability, high service levels, excellent guest response, and upkeep of the operation. The role includes setting up the floor, hands-on management during service, payroll and administrative duties, and ongoing training. The Restaurant Manager reports to the Food & Beverage Manager. This is a year-round, regular full-time position at Limelight Snowmass. The salary range is $65,000–$75,000 per year; actual pay depends on budget and experience. Salaried roles are eligible for a bonus. Applications are accepted until November 29, 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 communication skills in English.
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 customer- or employee-related situations.
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 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 degree related to hospitality management.
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.
Ensure the financial success of the operation.
Inspect the restaurant and equipment daily for 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.