Restaurant manager jobs in Edwards, CO

The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel, featuring luxurious amenities, personalized service, breathtaking mountain views, renowned dining, spacious accommodations, and unparalleled access to America's most famous mountain town. A Relais & Châteaux resort, The Little Nell is consistently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The new Spa at The Little Nell is rooted in 'The Aspen Idea' - a holistic lifestyle philosophy that integrates mind, body, and spirit. During ski season, The Little Nell guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing and mountaintop yoga; plus, a pool, hot tub and health center year-round. The Little Nell has been acknowledged with numerous awards for decades including being named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America's 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation. For more information, visit ********************* or follow @thelittlenell on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the *********************************, aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Position Summary 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. Job Posting Deadline Applications for this position will be accepted until December 14, 2025 Essential Job Functions/Key Job 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 Qualifications Education & Experience 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, Skills & Abilities * 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 Additional Information Work Environment & Physical Demands * 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 Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. * Health, Dental and Vision Insurance Programs * Flexible Spending Account Programs * Life Insurance Programs * Paid Time Off Programs * Paid Leave Programs * 401(k) Savings Plan * Employee Ski Pass and Dependent Ski Passes * Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at ************. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit *************************************************** Aspen One participates in E-Verify. E-Verify & Right to Work Poster

Why us? Sage Restaurant Concepts (SRC) is looking for a Director of Food & Beverage to join us at Hotel Alpenrock. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences. We are a growing company with concepts nationwide. Hotel Alpenrock was born from the bold, adventurous spirit that defines Breckenridge-a town shaped by dreams, resilience, and reinvention. From its gold rush origins to its status as a world-class destination for outdoor adventure and mountain luxury, Breckenridge has always been a haven for visionaries. Honoring this legacy, Hotel Alpenrock bridges the town's storied past with its vibrant present, reimagining hospitality for the modern explorer. Sage Restaurant Concepts is a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work and play in the communities we serve. Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor. At Sage Restaurant Concepts, we impact lives through hospitality. Our vision is to be a restaurant company with a soul. We consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people. Job Overview Provide strategic leadership and operational oversight for the property's entire food and beverage division, including restaurants, bars, catering/banquets, and in-room dining. Responsible for ensuring profitability, guest satisfaction, compliance, and innovation across all outlets. Partners with senior leadership to achieve financial goals, drive culture, and deliver extraordinary guest experiences while maintaining consistency and compliance with company standards and brand expectations. Responsibilities Lead, mentor, and inspire managers and supervisors across all food and beverage outlets and banquets. Develop, recommend, and manage budgets, forecasts, P&L statements, and departmental financial objectives to achieve or exceed expectations. Collaborate closely with the Executive Chef and culinary leadership to ensure cohesive operations and shared accountability for performance. Oversee planning and flawless execution of large-scale banquets, catering, and private dining events. Partner with Sales & Events to align offerings with client needs and maximize revenue opportunities. Ensure service, hospitality, and company SOP standards are consistently achieved across outlets. Recruit, hire, and develop management staff; conduct performance reviews and succession planning. Regularly review outlet financial performance, providing guidance and accountability to managers to ensure profitability. Implement and manage company programs, including safety and sanitation requirements, federal/state/local compliance, and brand standards. Market food and beverage outlets; collaborate on promotions, seasonal campaigns, and activations to capture both in-house guests and local market share. Foster a positive, inclusive, and respectful workplace environment for all associates. Respond promptly to guest concerns, ensuring a high level of satisfaction and issue resolution. OTHER RESPONSIBILITIES All other duties as assigned, requested or deemed necessary by management. SUPERVISORY DUTIES 25 - 100 associates (varies by property, outlet size, and season) Qualifications Education/Formal Training High school diploma or equivalent required; bachelor's degree in hospitality or related field preferred. ServSafe Manager certification required. Experience Minimum seven years of progressive leadership experience in food and beverage management, including multi-outlet or director-level oversight. Demonstrated success in managing financials, leading teams, and fostering strong workplace culture. Must meet state and federal requirements for serving alcohol. Knowledge/Skills Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management. Advanced knowledge of food and beverage operations, including restaurants, banquets, and catering. Strong financial acumen in P&L management, labor targets, food/beverage costs, budgeting, and reporting. Proficiency in Microsoft Office/Google Workspace, POS systems, labor scheduling, and inventory platforms. Ability to communicate effectively with associates, leadership, owners, and guests. Strong organizational, problem-solving, and leadership skills. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to lift, push, pull, and carry up to 50 lbs. regularly. Frequent bending, reaching, and handling during operations. Mobility - full range of mobility with ability to travel up to 300 feet during a shift. Continuous standing and walking throughout service and event oversight. Ability to hear and respond to staff, guests, and operational needs in a busy environment. Ability to manage multiple tasks simultaneously, follow instructions, and remain organized in high-pressure settings. Environment Physically demanding - prolonged standing, walking, lifting, and carrying throughout shifts in indoor/outdoor environments, with occasional exposure to extreme kitchen or event conditions. Benefits Eligible for bonus Unlimited Time Off Medical, dental, & vision insurance Epic Local Pass Health savings and flexible spending accounts Basic Life and AD&D insurance Eligible to participate in the Company's 401(k) program with employer matching Employee Assistance Program Tuition Reimbursement Great discounts on Hotels, Restaurants, and much more. Salary USD $135,000.00 - USD $155,000.00 /Yr.

Director of Food and Beverage @Golf & Country Club in Carbondale, CO | Aspen Glen Club Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Director of Food & Beverage is responsible for the strategic leadership and seamless execution of all food and beverage operations across the club. This role partners with the General Manager and Executive Chef to uphold the highest standards of service and culinary excellence, ensuring that member experiences consistently exceed expectations. The Director plays a key role in driving operational efficiency and financial performance, including revenue growth and profitability, while fostering a culture of exceptional service. In this leadership role, the Director will oversee the entire front-of-house service teams, manage vendor relationships, and lead initiatives to enhance member satisfaction through innovative programming, pricing strategies, and promotion of club events. Additionally, the Director will ensure strict adherence to safety protocols, regulatory compliance, and club standards, positioning the club as a prestigious destination for members. By aligning operational practices with the club's strategic goals, the Director of Food & Beverage will contribute to the long-term success and reputation of the club. Day-to-Day: * Maintain exceptional member relations and facilities by creating a high-quality environment through staffing, programming, service operations, and maintenance. * Identify and implement opportunities for member events and food and beverage services to meet ongoing member needs and achieve revenue objectives. * Communicate with members both individually and in groups to ensure the club consistently exceeds their expectations. * Work with the member committees to develop and implement member activities and events that enhance member engagement. * Interact professionally with members and guests, accommodating changes and last-minute requests as needed. * Develop aggressive sales, marketing, and net revenue plans for food & beverage, and oversee their successful implementation according to Invited budgeting and revenue guidelines. * Ensure expense control systems are in place, closely monitoring department expenses,including payroll-to-revenue ratio, and utilizing appropriate forecasting systems. * Oversee scheduling of all service personnel, manage labor cost budgeting, and ensure accurate time reporting through time management systems. Ensure accuracy in hours worked and adherence to policies and procedures outlined in the Time Management Policy. * Ensure service recovery programs are effectively implemented, with staff trained to handle Member concerns. * Recruit, hire, and develop qualified staff committed to service excellence, understanding the relationships between Member satisfaction, value, and retention. * Create an excellent work environment, focused on teamwork, mutual respect, and Member satisfaction while achieving the 3-steps of service and revenue objectives. * Develop employees for career advancement using performance reviews, cross-training, and developmental planning. * Administer appropriate compensation packages in line with labor laws and ensure comprehensive on-boarding for new hires. * Implement and execute training programs consistently to ensure staff deliver quality service and products. * Work closely with the Membership Director, Superintendent, Head Golf Professional, Event Sales Director, and Marketing to ensure alignment in all matters related to food & beverage operations. * Attend and lead department head meetings, food & beverage meetings, and hold regular service training sessions to ensure staff is well-informed and prepared. * Conduct daily line-ups to review events of the day and menu items with the service team. * Ensure all staff adheres to mandated policies and procedures, particularly the Time Management Policy, and that all labor-related processes are properly followed. * Oversee procurement, scheduling, and payroll responsibilities, ensuring compliance with club policies and regulatory requirements. * Continuously monitor service operations, ensuring all aspects of the F&B department align with the club's standards and goals. * Oversee the food and beverage aspects in Private Events, attending BEO meetings, determining product and staffing needs, and ensuring smooth operations. About You Required * A high school diploma or equivalent. * A minimum of 5 years in Club management or related role within the Food & Beverage industry. Preferred * Bachelor's degree. * Preferred certifications include Food Handlers Certificate, Alcohol Safety, STAR Service Certification, ABC Certification, and CPR Certification. * Proven experience managing multi-million-dollar operations, with the ability to make financial decisions. Mistakes in expense allocation could significantly impact departmental profit and loss. * Strong experience handling highly confidential material such as member and employee data. * Knowledgeable in Service Training and Alcohol Management. * Proficient in computer skills, including spreadsheet software, with strong communication abilities and demonstrated leadership skills. * Completion of all food & beverage online training modules: Service Training, Host Training, Bartender Training, Server Assistant Training, Banquet Server Training, Beverage Cart Attendant Training, Kitchen, Employee Training, F&B Refresh Training, Culinary Safety, Food Safety, and Alcohol Safety What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this fine dining restaurant management position in Aspen, CO As a Restaurant General Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $90K - $100K Salary Equal Opportunity Employer Relocation and housing Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Utilizes leadership skills and motivates employees to ensure cost control and labor management Inspects establishment and observes workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulations Ensures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll records Qualifications At least 2+ years of full-service, high-volume restaurant management experience Extensive front of house knowledge; Advanced knowledge of financial aspects Strong interpersonal and conflict resolution skills Stable and progressive work history; Strong work ethic *Application deadline is DATE. Click on "Apply" to submit for this position. Since 2011, Catch Hospitality Group has grown from a standalone NYC flagship into one of the most renowned restaurant groups, best known for Catch and Catch Steak. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's success with a team-first mentality and relentless pursuit of the brand's 3 core principles: Great Food, Great Service, and Great Vibe. Catch Hospitality Group's thoughtful expansion continues to pioneer dynamic hospitality experiences in major markets: New York City, Los Angeles, Las Vegas, Aspen, Miami Beach, Dallas and Scottsdale. Pay Range USD $65,000.00 - USD $85,000.00 /Yr. At least 2+ years of full-service, high-volume restaurant management experience Extensive front of house knowledge; Advanced knowledge of financial aspects Strong interpersonal and conflict resolution skills Stable and progressive work history; Strong work ethic *Application deadline is DATE. Click on "Apply" to submit for this position. Since 2011, Catch Hospitality Group has grown from a standalone NYC flagship into one of the most renowned restaurant groups, best known for Catch and Catch Steak. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's success with a team-first mentality and relentless pursuit of the brand's 3 core principles: Great Food, Great Service, and Great Vibe. Catch Hospitality Group's thoughtful expansion continues to pioneer dynamic hospitality experiences in major markets: New York City, Los Angeles, Las Vegas, Aspen, Miami Beach, Dallas and Scottsdale.

Full-time Description OBJECTIVE: The Assistant General Manager (AGM) is responsible for the successful operation and administration of all Food & Beverage, Member Services, Outfitters Cabin, and Rooms Departments-including Culinary, Front of House, Property Management, Front Office/Transportation, Mercantile, Housekeeping, and Spa-while assisting the General Manager with all departments on Ranch. The AGM provides direct oversight of all Food & Beverage (F&B) operations, Outfitters Cabin guest services, and Member Services, ensuring exceptional guest experience and maximizing profitability across all areas. The AGM guides, supports, and evaluates the leadership teams in Rooms, F&B, Outfitters Cabin, and Member Services, ensuring all departments are balanced and focused on delivering exceptional service and profitability. Desired outcomes are achieved by planning, implementing, and controlling effective departmental strategies through the creation, development, and maintenance of a competent, motivated, and empowered staff. ESSENTIAL DUTIES AND RESPONSIBILITIES: Food & Beverage Oversight • Provide strategic leadership and operational oversight for all F&B outlets, including dining halls, bars, banquets, and all special events including Member events. • Supervise and support the Director of Food & Beverage/Executive Chef, ensuring alignment with property goals, service standards, and financial targets. • Collaborate with the Director of F&B to develop innovative menus, beverage programs, and guest experiences. • Monitor guest feedback and implement continuous improvement plans across all F&B operations. • Ensure compliance with health, safety, and sanitation regulations in all F&B areas. • Analyze F&B financial performance, control costs, and drive revenue growth. • Lead, train, coach, motivate, and provide feedback to the F&B team, supervisors, and managers. • Ensure crisp and clean guest dining environments and appropriate dining atmosphere during all shifts. • Coordinate with the chef to create and update menus, ensuring consistency in taste and presentation. • Establish daily, weekly, and monthly cleaning lists for F&B outlets. Outfitters Cabin & Guest Services • Oversee daily operations and guest experience at the Outfitters Cabin, including front desk, concierge, activity coordination and pre arrival planning from start through arrival. • Ensure high standards of hospitality, guest recognition, and personalized service. • Coordinate the preparation for VIP welcome and special requests, ensuring personalized attention to all high-profile guests. Work with the S&M team in addition to the Administrative Assistant to ensure smooth execution. • Coordinate staffing, scheduling, and training for Outfitters Cabin team members. • Maintain a welcoming and organized environment for guests and members. • Be the guest recovery & feedback owner while proactively managing guest recovery processes and ensure timely follow-through for any guest or member dissatisfaction. Manage CLU's guest survey program with other Senior Leaders and the Administrative Assistant to address any issues raised. • Coordinate with the Director of Sales and Marketing to manage room inventory and revenue strategy while optimizing occupancy and room rates. Support the collection and use of guest data to maximize revenue-generating opportunities. Rooms Division & Housekeeping • Create and execute strategies to exceed guest satisfaction, cleanliness standards, and revenues. • Work collaboratively with all members of the rooms and F&B departments to continually enhance and advance the property. • Ensure staff, supervisors, and management are properly trained to standards and able to carry out the operations of each function of their department. • Always promote positive guest relations and respond promptly to guest and employee needs. • Analyze guest satisfaction scores and comments, develop and execute action plans to eliminate deficiencies. • Ensure compliance with safety codes, OSHA guidelines, and employee standards of conduct. • Work with the Housekeeping Manager to oversee the daily operations of Housekeeping and Laundry, including proper staffing, scheduling, budgeting, inventory management, and ensuring impeccable cleanliness in rooms and public areas as you maintain the Ranch's 5-star standards. • Oversee inventory management for housekeeping, amenities, and supplies. Member Services Oversight • In partnership with the General Manager and Director of Equine & Member Relations, oversee Property Management and Member Relations. • Oversee Member Services team and be ultimately responsible for luxury home care and maintenance of Member HOA communities. • Ensure personalized service and hospitality for Members and their guests including in home Member events or on Ranch property. • Coordinate and oversee contractors and vendors for repairs, landscaping, and housekeeping. • Support private Member events and parties with high attention to detail and proper leadership presence and overall staffing. • Oversee the tracking and capturing of all Member Services revenue and billing accuracy. • Maintain confidentiality and discretion regarding Member information. • Collaborate with Ranch Ambassador and other departments to meet Member needs. Presentation & Communication • Write, implement, and enforce side work checklists for all departments. • Take ownership of effective communication and fulfillment of dietary restrictions. • Ensure positive and supportive communication between kitchen, bar, front of house, Outfitters cabin, housekeeping, and all departments. • Ensure comprehensive and effective inter-departmental communication. • Review and ensure the adequate delivery and execution of group resume activity. • Distribute end-of-shift summary reports and coordinate weekly and monthly departmental meetings. • Actively participate and/or lead departmental meetings and planning sessions to communicate forecasts, operations updates and all group activity. • Coordinate with sales and marketing teams to promote all services including pre-arrival communications through the Ranch pre-arrival team. Guest Experience • Oversee identification and preparation for VIP guests. • Address customer complaints and concerns in a professional manner driving guest satisfaction and ownership of all guests and any issues. • Communicate and fulfill special guest requests. • Responsible for reviewing guest surveys, disseminating content to the team, and conducting follow-through and recovery as needed. • Serve as an ambassador on ranch and off, advocating for ranch members and guests. General Operations & Leadership • Assist the General Manager in daily operations and strategic initiatives. • Oversee crisis management and emergency preparedness protocols for the Rooms Departments, F&B Departments and the Member Services teams ensuring team readiness and swift action in case of emergencies. • Conduct and/or participate in daily line-ups and departmental meetings. • Ensure employee and management reviews are done efficiently and timely. • Prepare monthly, quarterly, and yearly financial forecasts for all departments with GM oversight. • Maintain budget control over payroll, staffing, and supply ordering. • Support Human Resources in disciplinary actions and team development. • Facilitate divisional and departmental strategic planning meetings. • Establish and maintain quality recognition programs within The Ranch. • Identify specific periods of stress and high demand and work to find advance solutions. • Analyze financial reports and identify action plans as a result. • Make timely decisions to achieve financial success and contribute to long-term strategy and capital expense planning. • Ensure all food and beverage operations operate within the law. • Forecast inventory needs based on upcoming business. • Must be flexible and adaptable with scheduling, including weekends, holidays, and nights. • This role is on-site only. Requirements QUALIFICATION REQUIREMENTS: Education: • Bachelor's degree in hospitality management, Business Administration, or a related field is preferred. • Equivalent combination of education and experience may be considered. Experience: • 5+ years of progressive management experience in hotel, resort, F&B or hospitality operations. Luxury setting is preferred. • Experience overseeing multiple departments such as Food & Beverage, Bar, Rooms Division, Housekeeping, and/or Guest Services. • Strong F&B and Hospitality experience desired. • Previous leadership experience required. Skills & Competencies: • Strong leadership and team development skills. • Excellent communication and interpersonal abilities. • Proven problem-solving and conflict resolution skills. • Financial acumen, including budgeting, forecasting, and cost control with strong skillsets utilizing Microsoft Office Suite, especially Excel. • Ability to analyze operational metrics and implement improvements. •High attention to detail and commitment to service excellence. • Proficiency with hotel property management systems (PMS), Microsoft Office Suite, and related technology. Physical Requirements • Able to lift 50 pounds. Able to stand and walk for extended periods of time. • Can bend, lift, stretch, kneel, etc. Annual base salary is based on experience and education. Base salary range is $115,000-$130,000 plus bonus. Benefits offered include health insurance, PTO, Sick, 401k, and more. A full list of benefits can be provided by Human Resources. Please apply by October 31, 2025, online at Clazyu.com on the careers page. This is an overview of the scope of responsibilities for the Assistant General Manager and is not intended to be an inclusive list of tasks and expectations. Team members are held accountable for all duties of this job. This Job Description does not constitute a written or implied contract of employment. C Lazy U Ranch reserves the right to revise and change duties as the need arises. Salary Description $115,000 to $130,000 plus bonus

SMASHBURGER Restaurant General Manager Our first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams' learning and growth.” We just build better. Better Burgers. Better Teams. Better Experiences. Better Benefits: Build a better experience work & lifestyle! Quarterly Bonus Get Paid $ to Refer your Friends* RGMs, RMs, & SLs are entitled to one (1) free meal each shift they work * Paid time off - vacation and sick* Medical, Dental and Vision Options* 401K match (21 and older) Flexible schedules in a fun, family friendly, team environment Employee Assistance Program Fast track for career opportunities\ Free uniform *Eligibility based off of time in position and average hours worked *Referred employees must be manager level and in good standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions Restaurant General Manager Responsibilities Reporting to the Director of Operations/District Manager and is the primary support for the management teams in their respective restaurant location. Manage the performance of multiple Restaurant Managers (RM), Shift Leaders (SL) and Employees Promote a fun and positive work environment Develop future leaders for the company Manage the effectiveness of people focused processes and systems Ensure individual unit is always staffed adequately which includes: employee retention, communicating staffing needs to DO/Recruiting and checking ATS each morning for new applicant flow, including the selection, development and performance management of employees Provide initial and ongoing training to all employees within the unit utilizing SmashConnect LMS, and 4 step method of training Reward and recognize employee performance that exceeds company standards Engage in talent reviews and performance conversations for all RM/RS in their respective restaurant Partner with Human Resources Business Partner (HRBP) to manage progressive disciplinary processes that arise with the unit Resolve all employee relations issues with the assistance of the DO/SDO and HRBP Manage with integrity the daily completion of operational check lists to include Line checks and uniform standards Opening/closing check lists Safe and deposit logs Manage FSC operational standards daily and complete a corrective action plan for every FSC audit performed by SDO, DO, and QM Manage the guest experience metrics (NPS and OSAT) and resolve all guest complaints within 24 hours of the incident through use of Medallia Ensure all food safety standards are followed and in compliance with all local health departments Exemplify guest service on each shift of the day and communicates SIZZLE service standards to the employees Manage the successful onboarding and training for all new employees Facilitate routine management communication Manage the businesses spends through allocations and usage of company declining budget Manage COGS through PAR ordering management, inventory, and FIFO reporting Manage spending in accounts cleaning, small wares, and operating costs Follow and ensures company cash policies to ensure minimal losses through theft or shortages Build sales through community involvement and improvement of FSC operations within the unit Manage labor cost through effective wages within the hourly minimums in accordance to state laws Participate in P&L reviews with SDO and DO Build schedules based on company forecast tool and allowed labor percentages. While reacting daily to sales trends and reducing labor scheduled when needed Manage local store marketing programs as assigned Restaurant General Manager Requirements 1-2 years of Restaurant General Manager experience in restaurants Flexible to work nights, weekends, and holidays Follow Smashburger uniform standards Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations Must successfully complete Smashburger training program Possess strong communication skills, both written and verbal, to effectively communicate with restaurant management, front line employees and corporate support teams People management skills to effectively select, assess, coach/counsel, develop, motivate, and lead restaurant teams Excellent attention to detail Proven time management, consistency, and organizational skills Highly motivated, self-directed, and results driven Physical ability to stand for extended periods of time and to move and lift boxes of food/ supplies up to 50 lbs. Ability to work in high and low temperatures **All applicants and employees have an equal opportunity for employment and advancement within Smashburger. Smashburger is dedicated to the principles of equal employment opportunity. We prohibit unlawful discrimination against applicants, prospective applicants or employees on the basis of age 40 and over, race, sex, color, religion, national origin, disability, genetic information, sexual orientation, gender identity, military or veteran status, or any other applicable status protected by state or local law. This prohibition includes unlawful harassment based on any of these protected classes. Unlawful harassment includes verbal or physical conduct which has the purpose or effect of substantially interfering with an individual's work performance or creating an intimidating, hostile, or offensive work environment. We maintain a workplace free of racial slurs and bias. This policy applies to all employees, including managers, supervisors, co-workers, and non-employees such as customers, clients, vendors, consultants, etc. Any conduct in violation of these company policies is also a violation of the law. Employees who engage in, ratify, or perpetuate discrimination, harassment or retaliation will be subject to disciplinary action, up to and including immediate discharge.

Down the Street Eats is a restaurant group based in and around Winter Park, Colorado. We believe in having great food and great service at all of our locations. This includes all of our awesome full service locations in Grand County, CO. This is where you come in. A Restaurant General Manager will be the key leader in ensuring we can continue our wonderful restaurant operation. You will be hands on speaking with guests, coaching employees, and steering the ship. What Winning Looks Like: Holds our Core Values in high regard. (Hard Working, Positive Attitude, Consistent, Growth) Ensures the daily execution of the Mission Statement (No one leaves the restaurant unhappy) Complies with company policies, practices and procedures and conveys those standards to team members. (Everyone does it the same way every time) Ensures overall food quality and handling, safety, security, service and cleanliness standards are met. Creative Menu/Cocktail Creation that fits the brand. Manages bar program, creates drink menu, forecasts sales and COGS % and sets prices to ensure bottom line revenue goals are met. Responsible for the opening and closing of the restaurant and ensuring all stocking, cleaning and cash handling procedures are met. Oversees ALL POS functions, prepares change orders, daily reports and deposits. Works alongside our team members to ensure a quick and consistent product is being produced for every guest. Provide social media content to marketing staff. Works with the Chef to ensure a consistent menu and product Most importantly - Have fun while providing the best service possible to our guests! Skills Needed to Win: 2+ years of Management and/or Supervisory Experience Ability to multi-task and prioritize tasks Computer knowledge in IOS, SpotON, Asana, G Suite and some financial software a bonus. Proven track record of customer service-ability and team member development. About Down The Street Eats: We are a privately owned company founded in 2005 by Tim Hubbard. We run on EOS or the Entrepreneurial Operating System which ensures we all share the same vision, continue to gain traction and grow, and keeps our company healthy and functional. We believe in positive attitudes, consistency, hard work, growth and accountability. These are core values that we all hold dear and live out each and every day. By the way, we like to have fun and provide some great perks and benefits too! Here is what you can expect: A free Winter Park resort season pass Generous PTO and paid sick time off Health insurance match 50% off meals at all Down the Street Eats locations Flexible schedules A company who appreciates you! Supplemental pay Tips

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Bar Staff is responsible for providing exceptional customer service while preparing and serving beverages to guests in a timely, friendly, and efficient manner. This role ensures compliance with all alcohol service regulations and maintains a clean, organized bar area. This role pays an hourly rate of $30.00, plus tips. Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. Also, OVG provides part-time, seasonal, and internship employees with one hour of accrued paid leave per 30 hours worked, up to 48 hours per year. This position will remain open until October 31, 2025. Responsibilities Greet guests and take drink orders promptly Prepare and serve alcoholic and non-alcoholic beverages according to company recipes and standards Maintain cleanliness and organization of the bar, including restocking supplies Check guests' identification to ensure legal drinking age compliance Handle cash and credit card transactions accurately Monitor guest behavior and alcohol consumption to ensure a safe environment Work collaboratively with other staff to ensure smooth service during events Follow all health, safety, and sanitation policies Qualifications Minimum age of 18 or 21, depending on local alcohol laws Previous bar or hospitality experience preferred Excellent communication and customer service skills Ability to work in a fast-paced environment Basic math skills for handling transactions TABC certification or equivalent (if required by state) Flexible schedule, including nights, weekends, and holidays Ability to stand for long periods and lift up to 25 lbs Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

is located at Winter Park Resort in Winter Park, CO. Seasonal Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: Free season pass to Winter Park and all Alterra Resorts Discounted friends & family tickets Medical, dental, vision, life, paid parental leave and more for eligible employees 401(k) plan with 100% company match - up to 4% Mental health resources for all employees Food & beverage and retail discounts Onsite employee childcare based on availability Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: The Supervisor Restaurant supports the success of our Food and Beverage department by executing day-to-day business operations. You'll guide daily operations, support and inspire your team, and ensure every guest receives outstanding service. We're looking for motivated leaders who thrive in a fast-paced environment and bring a positive, professional attitude to every shift. Supervisors are expected to adhere to all state and local rules and regulations. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base hourly pay range below represents the low and high end of Winter Park Resort's hourly pay for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Hourly pay range: $20.00-$23.00 ESSENTIAL DUTIES: Lead and oversee daily restaurant operations, ensuring smooth service and a welcoming guest experience Supervise and support front- and back-of-house teams, maintaining high standards of food quality, cleanliness, and hospitality Ensure all team members are trained and follow service standards, health codes, and liquor laws; conduct pre-shift meetings and ongoing coaching Assist with scheduling, performance evaluations, discipline, and employee development Monitor food presentation and kitchen productivity; assist with inventory and ordering Ensure compliance with all company policies, safety procedures, and state/local regulations Handle guest relations with professionalism; resolve issues quickly and effectively Balance daily receipts, manage cash handling, and maintain accurate records Perform opening and closing duties, including securing the location and equipment Support special events, marketing efforts, and operational goals as needed Jump in to assist with cooking, cleaning, or service when needed - be a leader by example Other duties, as assigned REQUIRED QUALIFICATIONS: Colorado-approved Alcohol Server Training certificate required (or obtained within 30 days of hire) ServeSafe, Food Manager, and AllerTrain certifications required (or completed within 14 days of hire) Strong knowledge of restaurant operations, including kitchen procedures, cash handling, and POS systems Proven leadership, team building, and problem-solving skills in a fast-paced environment Ability to maintain professional, positive relationships with guests, coworkers, and leadership Working knowledge of local liquor and health codes Familiarity with bartending, bar controls, and food and beverage equipment (preferred) Basic computer skills, including Microsoft Office Valid U.S. Driver's License and clean driving record (required for vehicle or snowmobile use) Must model and uphold company Service Excellence and safety standards at all times EDUCATION & EXPERIENCE REQUIREMENTS: High School Diploma or GED required College degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing, and personnel Minimum 2 years of relevant work experience or education, with 1+ year in a full-service restaurant supervisory role PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting applications.RequiredPreferredJob Industries Food & Restaurant

Full-time Description Join us at Devil's Thumb Ranch Resort & Spa, where hospitality excellence meets the unparalleled beauty of the Colorado Rocky Mountains. Situated on 6,500 acres of pristine wilderness, our award-winning resort offers a unique opportunity to lead front-of-house operations in a setting celebrated by the Condé Nast Traveler Readers' Choice Awards as a Top 10 Resort in the USA - Mountain West. With multiple dining venues showcasing elevated menus, exceptional service, and locally inspired experiences, we invite you to be part of a team that embodies hospitality at its finest. Principle Purpose of Job The Restaurant General Manager provides leadership and management for all front-of-house food and beverage operations by establishing quality plans that ensure long-term growth of the restaurant and resort. The manager also ensures seamless service, exceptional guest experiences, and effective team management. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. This position is responsible for elevating service standards, optimizing the beverage program, driving revenue-generating initiatives, maintaining operational excellence, and fostering collaboration with culinary and support teams. Essential Duties and Responsibilities: · Champions a positive and professional culture that reflects hospitality, integrity and excellence. · Lead and manage front-of-house operations across assigned restaurant(s). · Collaborate with the Executive Director and Assistant Director of Food & Beverage to develop and execute innovative revenue-generating strategies. · Ensure adherence to service standards and deliver exceptional guest experiences aligned with DTR's values. · Elevate service excellence through staff training, mentorship, and continuous improvement initiatives. · Oversees recruiting, hiring, training, development, and coaching of front-of-house staff and assistant managers. · Design and implement staff training programs and testing, emphasizing service standards, product/menu knowledge, and beverage expertise. · Optimize and oversee the restaurant's beverage program, ensuring alignment with guest preferences, revenue goals, and brand identity. · Handle administrative tasks, including scheduling, inventory, payroll, performance evaluations, and documentation. · Create and maintain standard operating procedures (SOPs) to ensure consistency and efficiency. · Manage budgets, COGS, labor, operational expenses, financial reporting, and resource allocation for restaurant operations. · Oversee purchasing, inventory management, and equipment maintenance. · Actively support staff on the floor to ensure smooth operations and exceptional service delivery. · Manage vacation requests and staff absences · Manage human resource issues within own department and consult with HR Director when needed. · Address guest feedback, reviews and resolve complaints promptly and professionally. · Maintain cleanliness, sanitation, and adherence to health department standards. · Promote and protect company assets, including facilities, tools, and equipment. · Build relationships with the local community to drive business and engagement. Requirements · Bachelor's degree in Hospitality Management, Food & Beverage Operations, or equivalent experience preferred. · Minimum of 5+ years of restaurant experience, with at least 2+ years as a General Manager in a full-service restaurant and 2+ years in upscale dining concept · Level 2 Sommelier certification preferred · Proven ability to lead and inspire teams · Track record of fine dining training, elevating service standards and optimizing beverage programs. Knowledge of Forbes standards preferred. · Strong leadership, organizational, and communication skills. · Knowledge of food handling, sanitation standards, and liquor laws. · Demonstrated ability to manage financial aspects such as budgeting, cost controls, forecasting, payroll and inventory. · Commitment to guest service excellence and effective decision-making under pressure. · Flexibility to work varied schedules, including weekends and holidays, long hours when needed (50+ hours weekly) · Ensure a close relationship with other departments to optimize guest experience · Well-groomed appearance · Physical ability to lift/carry up to 50 lbs and perform tasks in a fast-paced environment. Compensation Description: $65,000 - $75,000/yr Competitive pay commensurate with education and experience. Benefits and Perks: · 152 hours of Paid Time Off if FT, Year-Round employment status. · Affordable furnished housing, if working a minimum of 35 hours/week or more. · Health, Dental & Life & Vision Insurances, plus 401k Employer Match of up to $2,000 annually--if FT, Year-Round employment status. · Wellness Program opportunities including meditation, complimentary daily Yoga, trail running & mountain-biking workshops. · 25% discounts at all Devil's Thumb Ranch restaurants, activities including Trail Rides, and Spa Treatments. · Discounted Winter Park Ski Resort season pass (available annually in season) or 1/2 price Grand Park Rec Center Pass. · Referral bonus of $250 if we hire someone you refer. Due to the nature of our 24-hour operation, there is no guaranteed work schedule. Managers will try to accommodate specific schedule requests, but they are never guaranteed if business volume prohibits. The statements contained in this job description reflect general details as necessary to describe the principal functions of this position, the level of knowledge and skill typically required and the scope of responsibility. It should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned, including work in other functional areas to cover absences of relief, to equalize peak work periods or otherwise balance the workload. Devil's Thumb Ranch Resort & Spa is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law. Salary Description $65,000 - $75,000/yr

Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Managing Banquet Operations • Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props). • Applies knowledge of all laws, as they relate to an event. • Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction. • Adheres to and reinforces all standards, policies, and procedures. • Maintains established sanitation levels. • Manages departmental inventories and maintains equipment. • Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory. • Schedules banquet service staff to forecast and service standards, while maximizing profits. • Assists team in developing lasting relationships with groups to retain business and increase growth. Participating in and Leading Banquet Teams • Sets goals and delegates tasks to improve departmental performance. • Conducts monthly department meetings with the Banquet team. • Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends. • Acts as a liaison to the kitchen staff. • Leads shifts and actively participates in the servicing of events. Ensuring and Providing Exceptional Customer Service • Sets a positive example for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. • Ensures employees understand expectations and parameters. • Strives to improve service performance. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Reviews comment cards and guest satisfaction results with employees. Conducting Human Resources Activities • Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. • Observes service behaviors of employees and provides feedback to individuals. • Monitors progress and leads discussion with staff each period. • Participates in the development and implementation of corrective action plans. • Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view. Current locations include across Colorado in Aspen, Snowmass, Denver, and Boulder (just opened fall 2025); Ketchum, Idaho; Mammoth, California (coming by the end of 2025); and Charleston, South Carolina (coming in 2028). For more information, visit *********************** or follow @limelighthotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the [email protected], aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Position Summary The Restaurant Supervisor oversees daily restaurant operations, ensuring excellent guest service, efficient staff management, and smooth service execution. This role requires strong leadership, attention to detail, and the ability to maintain high standards of food quality, cleanliness, and guest satisfaction. This position reports to the Restaurant Manager. Job Posting Deadline Applications for this position will be accepted until October 26, 2025. Essential Job Functions/Key Job Responsibilities • Supervise and coordinate restaurant staff to ensure 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 accurate records of guest reservations, staff schedules, and inventory • Collaborate with the kitchen to ensure timely and accurate food preparation • Monitor staff performance and assist with performance evaluations • Ensure adherence to health, safety, and sanitation standards in the restaurant • Manage cash handling and processing of guest payments accurately • Assist with opening and closing procedures, including restaurant setup and cleanup • Always ensure a positive and welcoming atmosphere for guests and staff • Other duties as assigned Qualifications Education & Experience Requirements • Bachelor's degree in hospitality management, or related field preferred • Minimum of 3 years' experience in food service environment required Knowledge, Skills & Abilities • Strong knowledge of restaurant operations, including service, food preparation, and sanitation standards • Excellent leadership and team management skills to motivate and guide staff • Ability to handle guest concerns, complaints, and feedback in a professional and efficient manner • 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 effectively, 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 to improve performance and service quality • Strong organizational skills to manage reservations, schedules, and inventory • Knowledge of health, safety, and sanitation regulations in a restaurant setting • Ability to monitor and maintain inventory levels of food, beverages, and supplies • Strong problem-solving skills to address operational challenges and guest issues • Ability to maintain a calm and composed demeanor under pressure • Flexibility to work evenings, weekends, and holidays as needed Additional Information Work Environment & Physical Demands • Ability to reach, crouch, kneel, stand or be on your feet, kneel and bend for extended periods of time • Regularly work in adverse conditions and required to use protective equipment to prevent exposure to hazardous materials as well as an office environment and may be required to walk on slippery and uneven surfaces • Must be able to regularly lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs • Paid Leave Programs • 401(k) Savings Plan • Employee Ski Pass • Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at ************. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit *************************************************** Aspen One participates in E-Verify. E-Verify & Right to Work Poster

Job Title: Assistant General Manager Schedule: Monday-Friday | No Evenings We're seeking a driven and experienced Assistant General Manager to help oversee daily branch operations and contribute to long-term business growth. This role calls for a balance of leadership, financial management, and team development. The right candidate will be highly organized, customer-oriented, and skilled at improving performance through collaboration and problem-solving. Prior experience in wholesale distribution, supply chain, or the trades is highly desirable. Primary Duties: Partner with customers and staff on the sales floor to maintain a strong service culture and ensure satisfaction. Contribute to annual budget planning while tracking sales performance and controlling expenses. Review inventory levels regularly, aligning stock with demand and sales trends. Lead weekly site walkthroughs to spot opportunities for improvement and implement corrective action. Promote compliance with company policies and safety regulations to safeguard staff and assets. Manage preventative maintenance schedules while upholding facility safety and cleanliness. Assign work, oversee staff performance, and provide feedback across all departments. Ensure accuracy in order entry, billing, and invoicing processes. Assist with recruiting, onboarding, and continuous employee training. Create staff schedules that provide proper coverage and service. Resolve customer concerns, returns, and credits with professionalism and efficiency. Promptly report workplace injuries, incidents, or hazards to HR. Perform routine facility inspections and participate in leadership reviews. Additional Expectations: Conduct quarterly audits and facilitate annual staff performance evaluations. Maintain company vehicles to meet state and federal compliance standards. Represent the branch in local events and community outreach. Remain on-call for occasional after-hours emergencies. Qualifications: Minimum 3 years of management experience in sales, retail, or distribution. Familiarity with wholesale, supply chain, or trades industry (plumbing background preferred). Excellent communication skills, both written and verbal. Proficient in Microsoft Office; CSD software knowledge a bonus. Hands-on mindset with strong mechanical aptitude. Forklift experience (certification strongly preferred). Ability to juggle multiple priorities while maintaining accuracy and customer focus. Strong basic math and literacy skills. Compensation & Benefits: 401(k) plan with employer match Profit-sharing opportunities Medical, dental, and vision coverage Supplemental insurance plans Paid time off and paid training Employee purchase discounts Ready to Apply? If this sounds like the right fit for you, we'd love to hear from you. Submit your resume to apply today!

CAFETERIA MANAGER Float - Up Valley Nutritional Services 35 paid hours per week BENEFITS: Health, Dental and Vision insurance, 20-22% employer contribution to your PERA retirement plan, paid holidays, paid leave, tuition reimbursement, free CMC credits, amongst others. For full time employees HIRING SALARY RANGE: $21.36 - $25.63 per hour For the most current salary schedules, please visit ***************************************************************** SUMMARY OF JOB DESCRIPTION: Organize and plan daily production of designated lunch program, ensure compliance with all state regulations for the National School Lunch Program and sanitation and safety, and supervise day-to-day operations of cafeteria staff. SUPERVISED BY: Director of Nutrition Services, Area Operations Managers PROVIDES SUPERVISION TO: Cooks ESSENTIAL JOB ELEMENTS: Supervise school lunch program and train food service staff at assigned school. Assist in recruiting, disciplining and evaluating food service staff at assigned school. Plan daily production schedule for the school lunch program so that quality meals are served on a consistent basis; without excess waste and/or insufficient production to meet meal count demands. Participate in the preparation of food for the school lunch program based on the Food Service Department goals, Colorado Department of Education requirements, and cost effective utilization of resources. Delegate work to staff so that food is served in a timely, friendly manner. Standardize recipes when necessary for proper number of servings and compliance with National School Lunch Program. Make oral and written suggestions for the modification and improvement of recipes and improvement of student participation. Regulate portions consistent with the standards/directives set by the National School Lunch Program. Operate a computer for the following food service functions: Updating and maintaining accurate free, reduced, and paid student status records in accordance with Colorado Department of Education requirements. Cashiering for the point-of-sale transactions with efficiency and accuracy so that students are served as quickly as possible. Updating student account data and maintaining accurate account information. Producing accurate operational reports. Complete menu worksheets in accordance with Colorado Department of Education requirements. Complete biweekly inventory for both perishable and non-perishable stock. Prepare perishable and non-perishable food order for the school lunch program. Deposit daily revenue at local bank and submit reports in a timely manner. Lift and carry boxes to appropriate shelves when the orders come in. We get two weeks of orders in at a time. Maintain high standards of sanitation in all work practices according to state and local health department manuals, including food handling and storage. Ensure food is served at the proper temperature for food safety. Maintain a healthy and attractive kitchen and lunch room environment. Meet the demands of the food rvice operation with flexible work schedule and location. Operates and supervises the, cleaning and maintenance of all manual and/or automated kitchen equipment such as ovens, grills, toasters, food processors, slicers, dishwasher, and steamers. Report any problems to the Operations Manager with a maintenance work request. Is friendly and tactful to all customers (students, teachers, parents, co-workers) in all situations of communication on a consistent basis. Perform other duties as assigned. CONTACTS: School staff and students, public and vendors. QUALIFICATIONS: Have ServSafe Certification or ability to obtain within 6 months of employment. Ability to read, write, understand and follow written and verbal instructions as normally acquired through completion of high school diploma/GED. Ability to calculate basic mathematical equations and operate computer-cashiering system, as well as maintain accurate student data via computer. 2 years of experience in quantity food production and preparation with 6 months supervisory experience. Effective communication and interpersonal skills. Time-management and organizational skills. Ability to delegate tasks effectively.

Seasonal Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: Free season pass to Winter Park and all Alterra Resorts Discounted friends & family tickets Medical, dental, vision, life, paid parental leave and more for eligible employees 401(k) plan with 100% company match - up to 4% Mental health resources for all employees Food & beverage and retail discounts Onsite employee childcare based on availability Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: The Supervisor Restaurant supports the success of our Food and Beverage department by executing day-to-day business operations. You'll guide daily operations, support and inspire your team, and ensure every guest receives outstanding service. We're looking for motivated leaders who thrive in a fast-paced environment and bring a positive, professional attitude to every shift. Supervisors are expected to adhere to all state and local rules and regulations. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base hourly pay range below represents the low and high end of Winter Park Resort's hourly pay for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Hourly pay range: $20.00-$23.00 ESSENTIAL DUTIES: Lead and oversee daily restaurant operations, ensuring smooth service and a welcoming guest experience Supervise and support front- and back-of-house teams, maintaining high standards of food quality, cleanliness, and hospitality Ensure all team members are trained and follow service standards, health codes, and liquor laws; conduct pre-shift meetings and ongoing coaching Assist with scheduling, performance evaluations, discipline, and employee development Monitor food presentation and kitchen productivity; assist with inventory and ordering Ensure compliance with all company policies, safety procedures, and state/local regulations Handle guest relations with professionalism; resolve issues quickly and effectively Balance daily receipts, manage cash handling, and maintain accurate records Perform opening and closing duties, including securing the location and equipment Support special events, marketing efforts, and operational goals as needed Jump in to assist with cooking, cleaning, or service when needed - be a leader by example Other duties, as assigned REQUIRED QUALIFICATIONS: Colorado-approved Alcohol Server Training certificate required (or obtained within 30 days of hire) ServeSafe, Food Manager, and AllerTrain certifications required (or completed within 14 days of hire) Strong knowledge of restaurant operations, including kitchen procedures, cash handling, and POS systems Proven leadership, team building, and problem-solving skills in a fast-paced environment Ability to maintain professional, positive relationships with guests, coworkers, and leadership Working knowledge of local liquor and health codes Familiarity with bartending, bar controls, and food and beverage equipment (preferred) Basic computer skills, including Microsoft Office Valid U.S. Driver's License and clean driving record (required for vehicle or snowmobile use) Must model and uphold company Service Excellence and safety standards at all times EDUCATION & EXPERIENCE REQUIREMENTS: High School Diploma or GED required College degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing, and personnel Minimum 2 years of relevant work experience or education, with 1+ year in a full-service restaurant supervisory role PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting applications.

With roots dating back to 1946, and a division of Aspen One, Aspen Skiing Company owns and operates four mountains-Aspen Mountain, Snowmass, Aspen Highlands, and Buttermilk. Aspen Skiing Company takes pride in the coexistence of resort, community, and the environment, which exemplifies its values of living fully, honoring people and place, taking the long view, and pursuing excellence in everything it does. Aspen Skiing Company is where guests from around the world come to renew the mind, body, and spirit through unforgettable experiences at the confluence of nature, culture, and recreation. Aspen Skiing Company also owns and operates the award-winning Aspen Snowmass Ski & Snowboard School, Four Mountain Sports rental and retail shops, and a collection of sustainably sourced on-mountain food and beverage outlets. Aspen Snowmass encompasses 5,680 acres of skiable terrain across four mountains, more than 40 ski lifts, and more than 410 trails. For more information, visit ********************* or follow @aspensnowmass on Instagram, Facebook, and X. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the [email protected], aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Position Summary The Assistant Restaurant Manager oversees daily restaurant and bar operations ensuring a high level of guest service, efficient staff management and training, upkeep of the operation and service execution. This role requires strong leadership, attention to detail, and the ability to maintain high standards of food quality, cleanliness, and guest satisfaction. This position reports to the Restaurant Manager. Applications for this position will be accepted until October 15th, 2025. Essential Job Functions/Key Job Responsibilities Supervise and coordinate restaurant staff to ensure 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 company standards Handle guest complaints and resolve service issues promptly and professionally Maintain records of employee needs and responsibilities including time off requests, schedules, tip sheets, and Personal Action Forms (PAFs) Collaborate with the kitchen to ensure timely and accurate food preparation Monitor staff performance and assist with performance evaluations Ensure adherence to health, safety, and sanitation standards in the restaurant Assist with opening and closing procedures, including restaurant setup and cleanup, cash handling and processing of guest payments accurately Conduct daily pre-meal meeting and tasting in congruence with Chef and Restaurant Manager, ensuring staff's knowledge of food, menus, beverage, wine and service Maintain high level of guest satisfaction, make immediate corrective action when guests needs are not met Other duties as assigned Qualifications Education & Experience Requirements Bachelor's degree in hospitality management, or related field preferred 4 years' experience in food service environment required 2 years' experience in a supervisory role preferred Knowledge, Skills & Abilities Strong knowledge of restaurant operations, including service, food preparation, and sanitation standards Excellent leadership and team management skills to motivate and guide staff Ability to handle guest concerns, complaints, and feedback in a professional and efficient manner 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 effectively, 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 to improve performance and service quality Strong organizational skills to manage reservations, schedules, and inventory Knowledge of health, safety, and sanitation regulations in a restaurant setting Ability to monitor and maintain inventory levels of food, beverages, and supplies Strong problem-solving skills to address operational challenges and guest issues Ability to maintain a calm and composed demeanor under pressure Flexibility to work evenings, weekends, and holidays as needed Additional Information Work Environment and Physical Demands Ability to reach, crouch, kneel, stand, bend or be on your feet for extended periods of time Regularly work in wet, cold, hot conditions requiring the use of protective apparel/equipment to prevent exposure to the elements and may be required to walk on slippery and uneven surfaces Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a seasonal full-time position eligible for the following benefits: Enrollment dates differ across the various programs. Paid Time Off Programs Paid Leave Programs Employee Ski Pass Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at ************. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit *********************/employment/benefits-and-perks Aspen One participates in E-Verify. E-Verify & Right to Work Poster

Full-time Description Welcome to Devil's Thumb Ranch Resort & Spa, where career development meets unparalleled natural beauty. Situated on 6,500 acres of untouched wilderness at the foot of the Colorado Rocky Mountains, our property offers not just a job, but a transformative experience. Named a Top 10 Resort in the USA - Mountain West in the prestigious Condé Nast Traveler Readers' Choice Awards, Devil's Thumb Ranch Resort & Spa is renowned for its excellence in hospitality and breathtaking surroundings. From hosting upscale weddings to orchestrating sophisticated corporate events and intimate private gatherings, we are a one-stop-shop for unforgettable experiences. Join our team and embark on a journey where your career aspirations are nurtured amidst the splendor of nature, ensuring that every day is an opportunity to grow and thrive in the world of hospitality. Principle Purpose of Job The Banquet Manager is responsible for leading our Banquets team to exceed guest's expectations for conference group business, special events/concerts, weddings, and internal/external business. This includes training/hiring/coaching of Banquets team members, as well as keeping up on industry trends and continuously challenging the status quo. Responsible for daily operations to ensure that events are well-planned and executed. Essential Duties and Responsibilities: · Responsible for daily operations of the Conference Group business, Special Events & Concerts, Weddings, and other F&B establishments that prepare, serve and provide an elevated F&B experience and meeting room space to our guests. · Attend all pre-cons, post-cons, BEO meetings and F&B meetings weekly. · Proficiently handle POS systems and cash transactions. · Maintain accurate signage and monitor displays. · Stay updated on industry trends and participate in ongoing training. · Ensure high standards of service and cleanliness. · Efficiently schedule and manage staff to meet budget targets. · Coordinate activities among various departments for guest satisfaction. · Arrange routine maintenance of facilities and equipment. · Supervise food and alcohol service operations. · Resolve guest complaints promptly and maintain a safe environment. · Support administrative tasks and embrace environmentally conscious practices. Requirements · 3-5 years' experience in food and beverage operations supervision. · Specific training in operation, customer service, finance, marketing, and personnel. · Knowledge of food and beverage equipment. · Clean driving record and ability to operate company vehicles. · Moderate computer skills. · Proven leadership skills with large employee groups. · Ability to work under pressure and manage multiple projects. · Experience in divisional planning, budgeting, and execution. · Commitment to guest and employee satisfaction, with effective communication skills. Compensation Description: $65,000 - $75,000/yr Competitive pay commensurate with education and experience. Benefits and Perks: · 152 hours of Paid Time Off if FT, Year-Round employment status. · Affordable furnished housing, if working a minimum of 35 hours/week or more. · Health, Dental & Life & Vision Insurances, plus 401k Employer Match of up to $2,000 annually--if FT, Year-Round employment status. · Wellness Program opportunities including meditation, complimentary daily Yoga, trail running & mountain-biking workshops. · 25% discounts at all Devil's Thumb Ranch restaurants, activities including Trail Rides, and Spa Treatments. · Overtime for hours worked over 40/week. · Discounted Winter Park Ski Resort season pass (available annually in season) or 1/2 price Grand Park Rec Center Pass. · Referral bonus of $250 if we hire someone you refer. Due to the nature of our 24-hour operation, there is no guaranteed work schedule. Managers will try to accommodate specific schedule requests, but they are never guaranteed if business volume prohibits. The statements contained in this job description reflect general details as necessary to describe the principal functions of this position, the level of knowledge and skill typically required and the scope of responsibility. It should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned, including work in other functional areas to cover absences of relief, to equalize peak work periods or otherwise balance the workload. Devil's Thumb Ranch Resort & Spa is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law. Salary Description $65,000 - $75,000/yr

Why us? As part of Sage Hospitality Group , we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do-it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us! Hotel Alpenrock was born from the bold, adventurous spirit that defines Breckenridge-a town shaped by dreams, resilience, and reinvention. From its gold rush origins to its status as a world-class destination for outdoor adventure and mountain luxury, Breckenridge has always been a haven for visionaries. Honoring this legacy, Hotel Alpenrock bridges the town's storied past with its vibrant present, reimagining hospitality for the modern explorer. We are fully loaded with perks. Take a look at some of them below: Medical, dental, & vision insurance Epic Local Ski Pass Health savings and flexible spending accounts Basic Life and AD&D insurance Flexible Time Off Eligible to participate in the Company's 401(k) program with employer matching Employee Assistance Program Tuition ReimbursementGreat discounts on Hotels, restaurants and more! The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe. Job Overview The Banquet Manager is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments. Responsibilities Supervise the daily operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality. Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product. Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment. Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department. Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service. Analyze banquet event orders, read BEO and know how to complete a set-up. Set tables in assigned area correctly and uniformly. Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations. Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays. Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis. Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service. Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality. Qualifications Education/Formal Training One to two years of post high school education. Experience Two to three years in a related position with this company or other organization(s). Knowledge/Skills Advanced knowledge of the principles and practices within catering and food and beverage. Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management. Requires ability to investigate and analyze current activites and/or information involving readily available data and indicating logical conclusions and recommendations. Excellent hearing necessary for verbal interaction with guests and associates. Excellent vision necessary to view set-ups. Excellent speech communication skills required for verbal interaction with guests and associates. Excellent literacy necessary to read BEOs, process gratuities and payroll, etc. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally. Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally. Mobility -ability to service clients on a moments notice, variable distances, 100%. Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum). Climbing stairs up to approximately 55 steps 3-5% of 10 hours. Driving -distance varies (20% used for sales calls). Environment Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment. Inside 70% of 10 hour shift. Outside 30% of 10 hour shift. Abnormal temperatures -extreme summer heat of 95 degrees and above and winter cold. Benefits ▪️ Medical, dental, & vision insurance ▪️ Health savings and flexible spending accounts ▪️ Basic Life and AD&D insurance ▪️ Paid time off for vacation, sick time, and holidays ▪️ Eligible to participate in the Company's 401(k) program with employer matching ▪️ Employee Assistance Program ▪️ Tuition Reimbursement ▪️ Great discounts on Hotels, restaurants and more! Salary USD $60,000.00 - USD $65,000.00 /Yr.