Wine Bar Manager - The Little Nell - Winter

The Little Nell•Aspen, CO

About The Position

The Wine Bar Manager oversees daily restaurant and bar operations, ensuring high-quality guest service, effective staff management and training, upkeep of the operation, and consistent service execution. The role requires leadership and attention to detail while maintaining standards for food quality, cleanliness, and guest satisfaction. The position reports to the Bar Manager. The budgeted pay range is $29.00 to $32.00 per hour; actual pay depends on budget and experience. Applications are accepted until November 8, 2026. This is a seasonal, full-time position. The role involves supervising restaurant staff, managing day-to-day service, addressing guest concerns, coordinating with the kitchen, and ensuring health, safety, and sanitation standards are met. The manager also supports scheduling and employee records, performance feedback, pre-meal meetings and tastings, and opening and closing procedures.

Requirements

Four years of experience in a food service environment.
Strong knowledge of restaurant operations, including service, food preparation, and sanitation standards.
Excellent leadership and team management skills.
Ability to handle guest concerns, complaints, and feedback professionally and efficiently.
In-depth knowledge of food and beverage menus, including ingredients, preparation, and presentation.
Strong communication skills for interacting with guests, staff, and management.
Ability to manage time, multitask, and prioritize in a fast-paced environment.
Proficiency in point-of-sale (POS) systems and restaurant management software.
Ability to train, coach, and develop staff.
Strong organizational skills for managing reservations, schedules, and inventory.
Knowledge of restaurant health, safety, and sanitation regulations.
Ability to monitor and maintain inventory levels of food, beverages, and supplies.
Strong problem-solving skills to address operational and guest issues.
Ability to remain calm and composed under pressure.
Flexibility to work evenings, weekends, and holidays as needed.
Ability to reach, crouch, kneel, stand, walk, or be on one's feet for extended periods.
Ability to regularly work in wet, hot, and humid conditions and walk on slippery and uneven surfaces.
Ability to occasionally lift, push, or pull up to 50 pounds, individually or with assistance.

Nice To Haves

Bachelor's degree in hospitality management or a related field.
Two years of experience in a supervisory role.
CMS 1 certification.

Responsibilities

Supervise and coordinate restaurant staff to provide exceptional guest service and efficient operations.
Train, motivate, and provide feedback to staff to maintain high service standards.
Oversee daily restaurant activities, including guest seating, order taking, and food delivery.
Ensure food quality, cleanliness, and presentation meet hotel standards.
Handle guest complaints and resolve service issues promptly and professionally.
Maintain employee records and responsibilities, including time-off requests, schedules, tip sheets, and Personal Action Forms (PAFs).
Collaborate with the kitchen to ensure food is prepared accurately and on time.
Monitor staff performance and assist with performance evaluations.
Ensure the restaurant follows health, safety, and sanitation standards.
Assist with opening and closing procedures, restaurant setup and cleanup, cash handling, and accurate processing of guest payments.
Conduct daily pre-meal meetings and tastings with the Chef and Restaurant Manager, ensuring staff know the food, menus, beverages, wine, and service.
Maintain guest satisfaction and take immediate corrective action when guest needs are not met.
Perform other duties as assigned.