The Little Nell
General Restaurant Manager - Element 47
The Little Nell, Aspen, Colorado, us, 81612
Job Description
SummaryThe General Restaurant Manager is responsible for Element 47 restaurant and bar, maintaining financial profitability, high 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 budgeted salary range for this position is $90,000-$100,000. Actual pay will be dependent on budget and experience, all of our salaried roles are eligible for bonus.Job Posting DeadlineApplications for this position will be accepted until October 15, 2024.Essential Job Functions
Represent Element 47 at Department head and F&B meetingsResponsible for growth and mentoring of all team membersCommunicate with Executive Chef concerning quality, presentation, timing and guest commentsHold monthly meetings with staff to communicate information and improve on serviceEnsures staff's appearance and conduct are impeccableEnsure ongoing service, food, wine and spirit training occurs and tests are administeredDevelop and discipline staffFollow up on guest issuesEnforce restaurant standards, procedures and policiesProvides support and oversight to lunch and dinner based on volume levelsAssist in maintenance and cleanliness of restaurant, bar and service areasAnticipate and oversee China, Glass, Linen and Silver inventory and needs to ensure staff has sufficient suppliesCreate and manage PO’s for all supplies neededMaintain high level of guest satisfaction, makes immediate corrective action when guests’ needs are not metAssist in planning and executing special holidays and functionsHelp redefine and recreate breakfast and lunch buffetsEnsure OpenTable is constantly updated to maximize coversAssist in the budgeting processConstantly monitor labor based on volume and use the flash to monitor daily progressEstablish and monitor sales contest between service staff on a regular basisSupervise the care of equipment, minimizing waste, breakage and misuseLook for ways to drive covers during all meal periods and increase beverage sales at lunch
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SummaryThe General Restaurant Manager is responsible for Element 47 restaurant and bar, maintaining financial profitability, high 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 budgeted salary range for this position is $90,000-$100,000. Actual pay will be dependent on budget and experience, all of our salaried roles are eligible for bonus.Job Posting DeadlineApplications for this position will be accepted until October 15, 2024.Essential Job Functions
Represent Element 47 at Department head and F&B meetingsResponsible for growth and mentoring of all team membersCommunicate with Executive Chef concerning quality, presentation, timing and guest commentsHold monthly meetings with staff to communicate information and improve on serviceEnsures staff's appearance and conduct are impeccableEnsure ongoing service, food, wine and spirit training occurs and tests are administeredDevelop and discipline staffFollow up on guest issuesEnforce restaurant standards, procedures and policiesProvides support and oversight to lunch and dinner based on volume levelsAssist in maintenance and cleanliness of restaurant, bar and service areasAnticipate and oversee China, Glass, Linen and Silver inventory and needs to ensure staff has sufficient suppliesCreate and manage PO’s for all supplies neededMaintain high level of guest satisfaction, makes immediate corrective action when guests’ needs are not metAssist in planning and executing special holidays and functionsHelp redefine and recreate breakfast and lunch buffetsEnsure OpenTable is constantly updated to maximize coversAssist in the budgeting processConstantly monitor labor based on volume and use the flash to monitor daily progressEstablish and monitor sales contest between service staff on a regular basisSupervise the care of equipment, minimizing waste, breakage and misuseLook for ways to drive covers during all meal periods and increase beverage sales at lunch
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