Restaurant Asst Manager, DOE, Full-time

Consistently recognized as a Top National and Colorado Workplace, Breckenridge Grand Vacations builds, markets, and operates luxurious resort properties. BGV's new restaurant "Bar Down" seeks a Restaurant Asst Manager. The application window closes on April 28th, 2025. Click on the job title for more information, then click on the Apply Now button to apply.

In 2018, based on anonymous employee feedback, the Denver Post named BGV the top large workplace in Colorado. In 2020, we were again ranked in the top five. In 2023 and 2024 we were recognized by USA Today as a national top workplace! BGV is all about Sharing Smiles, including putting smiles on the faces of our employees! Learn more about BGV, including our three-decade history of success, here breckenridgegrandvacations.com. The salary offered to the successful candidate will be based on job-related education, training, and experience. The salary offer will not be based on a candidate's salary history at other jobs, and by law, BGV will not seek information about salary history or applicant age. This position also includes BGV's Total Compensation package:

Group life insurance

Health, vision and dental insurance plans

Retirement plan

Twice yearly bonus

Employee recruiting bonus

Tuition reimbursement program

Professional development

Employee Wellness programs to support physical and mental health

Sustainability programs to support the health of the planet

BGV’s unique FUN benefits including programs for ski/rec center passes and ski medallions, lodging and purchase discounts, outdoor gear discounts, access to BGV’s Ball Arena suite in Denver for concerts and events, Rockies, Avalanche, Nuggets and Rapids tickets, access to local events, employee outings, team sports, discounted vacations through Interval International, and the legendary BGV Holiday Party.

SUMMARY

The Assistant Manager supports the Restaurant General Manager in the daily operations of the resort’s high-occupancy restaurant, with a primary focus on managing mostly FOH operations. This position is responsible for overseeing the performance of servers, hosts, bartenders, cashiers, and other FOH staff to ensure excellent guest service and operational efficiency. This position will also assist with overseeing the BOH operations when necessary.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Assist the Restaurant General Manager in managing all aspects of restaurant operations, with a strong focus on FOH staff, including servers, hosts, bartenders, server assistant and cashiers.

Ensure smooth and efficient operations by supervising daily service, addressing guest inquiries, and resolving service-related issues in real time.

Monitor guest experiences, providing hands-on support during restaurant hours of operation and ensuring staff deliver exceptional service.

Collaborate with the Restaurant General Manager to develop and implement restaurant staff training programs focused on customer service, menu knowledge, and sales techniques.

Ensure compliance with health, safety, and sanitation regulations within restaurant operations.

Manage the floor during service hours, ensuring efficient coordination between the dining room and kitchen staff.

Provide leadership and mentorship to FOH staff, fostering a positive team environment and encouraging staff development.

Assist with inventory management, including FOH supplies and bar stock, ensuring timely orders and cost-effective vendor relationships.

Work closely with the Executive Chef and Sous Chef to ensure seamless communication between FOH and BOH operations, facilitating smooth service flow.

Support the Restaurant General Manager in monitoring restaurant financial performance, including sales, labor cost controls, and budgeting.

Serve as the point of contact in the absence of the Restaurant General Manager, making decisions and ensuring continuity of FOH operations.

Assist in recruiting, training, scheduling, and managing staff, ensuring adherence to performance standards and guest service expectations.

Monitor guest satisfaction and handle any complaints or concerns to ensure top-tier customer service.

Ensure compliance with all health, safety, and hygiene regulations.

Promote a positive work environment that encourages teamwork and communication.

Conduct regular property and service quality inspections, ensuring all areas meet resort standards.

Develop and implement staff training programs to maintain high levels of service and consistency.

Foster relationships with resort management to align restaurant operations with overall resort objectives.

Oversee the planning and execution of special events, holiday offerings, and peak-season dining services.

Foster and maintain positive, collaborative relationships with resort management, GL7 Owners Association (GL7OA), business partners, and vendors to ensure smooth operations and mutual success.

Work with local community partners to promote the restaurant and build strategic alliances that benefit both the restaurant and resort.

Uphold and ensure staff upholds Hospitality Standards, Company Culture and Department Core Standards and observe Company policies and procedures.

Follow the Results Leadership operating procedures when recruiting, hiring, training, retaining, developing, scheduling, reviewing, disciplining and terminating restaurant staff.

Provide guidance and support and be a team leader.

Be the “End of the Line” and resolve every situation inherited, not passing it along, whenever possible.

Follow up on any situation that is not fully resolved at the time of the initial request.

Respond promptly to all email and voicemail correspondence.

Maintain a positive working relationship with all contacts, always being helpful and courteous.

Dress professionally, wear name badge and always adhere to Company appearance standards.

Attend, support, develop and/or conduct company training sessions and department meetings. Attend outside training sessions as needed.

Perform staff evaluations and coaching meetings. Provide feedback and coach employees on ways to improve their performance and establish goals. Follow up with employees to evaluate progress and ensure improvement.

Respond to inquiries pertaining to resort policies and services.

Monitor staff performance and measurable results, and manage to individual performance.

Keep accurate staff performance records in the HCM system to ensure job performance accountability.

Handle and track all staff tardiness, sick days and absenteeism.

MARGINAL DUTIES

Participate in emergency response and crisis management plans, contributing to resort-wide safety initiatives.

Consult with department managers on issues, as needed.

Perform the duties of other restaurant team members, as needed.

Collaborate with the Restaurant General Manager on resort-wide initiatives, cross-functional projects, and event planning.

Participate in resort sustainability initiatives, ensuring the restaurant adheres to recycling and resource conservation policies.

Requirements

QUALIFICATIONS

To successfully fulfill this role, the individual must be able to carry out each essential duty with expertise and professionalism. The requirements below represent the necessary knowledge, skills, and abilities:

Excellent customer service skills, with a friendly and positive attitude.

Ability to multitask and work efficiently in a fast-paced environment.

Strong communication skills, with the ability to engage with guests and collaborate with team members.

COMPETENCIES/SKILLS/ATTRIBUTES

Demonstrated leadership in a high-volume restaurant or hospitality setting.

Strong interpersonal and communication skills, both verbal and written.

Ability to multitask and prioritize in a fast-paced, dynamic environment.

Proficiency in Microsoft Office programs and restaurant management software.

Strong financial acumen, with the ability to manage budgets and analyze financial data.

Commitment to excellent customer service and the ability to resolve guest issues calmly and effectively.

Experience in developing and conducting staff training programs.

Ability to work collaboratively with other resort departments.

EDUCATION/EXPERIENCE

2 plus years of supervisory experience in a high-occupancy, full-service restaurant or resort environment, or equivalent education and experience required.

Bachelor’s degree in hospitality, business management, or a related field preferred.

COMPUTER EXPERIENCE

Proficiency in Microsoft Office (Outlook, Word, Excel) and restaurant management software required.

CERTIFICATIONS AND LICENSES

Must be ServSafe Manager certified within 60 days of hire. (BGV will provide)

Must be certified in Colorado Responsible Alcohol Beverage Vendor Training within 60 days of hire. (BGV will provide)

PHYSICAL DEMANDS

Ability to stand for long periods and lift up to 50 pounds.

Must be able to work in a fast-paced environment, including outdoor service areas during peak seasons.

Sit and work at a computer workstation (using mouse and keyboard) over 2/3 of the time.

Perform repetitive motions of the arms (elbows, wrists, hands and fingers) over 2/3 of the time.

Use hands and fingers to touch, handle, feel or grasp over 2/3 of the time.

Speak and listen over the telephone, radio and in person over 2/3 of the time.

Stand and walk between 2/3 and all of the time.

Lift between 10 and 25 pounds between 1/3 and 2/3 of the time.

Stoop, kneel, crouch, crawl, climb or balance under 1/3 of the time.

Push against something, with force, using upper extremities to thrust forward, downward or outward under 1/3 of the time.

Pull using upper extremities to exert force to draw, haul or tug objects under 1/3 of the time.

Lift between 50 and 100 pounds under 1/3 of the time.

Reach with arms under 1/3 of the time.

Requires close, distance, color and peripheral vision, close visual acuity and depth perception.

WORK ENVIRONMENT

Close quarters between 1/3 and 2/3 of the time.

Outdoor weather conditions such as sun, ice, snow, wind, dust, rain and humidity under 1/3 of the time.

Extreme cold, below 32 degrees, for periods of more than 1 hour under 1/3 of the time.

Indoor and outdoor work environments, with exposure to cold weather, snow, and high altitudes.

High noise levels and frequent guest interaction.

Fumes and airborne particles under 1/3 of the time.

Pets and pet dander in and around the pet friendly resort.

Moderate noise.