Restaurant Manager - Stanley Hotel

Why us?

This position is open until 8/15/2026 or until filled.

Pay: $68-75k/year

 

Why us?

A few miles away from the spectacular Rocky Mountain National Park, and in the heart of Estes Park, stands the iconic Stanley Hotel. The allegedly haunted property, built by F.O Stanley, is known for its representation in the 1980 movie, The Shining, and its recognition on the National Register of historical places.

Steeped in history, and made up of several buildings, a hedge maze, restaurants and extensive grounds, The Stanley is THE place to be in Estes Park.

 

We offer (for Full-time team members):

• 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
• Unlimited PTO
• Free On-Site Parking
• Great discounts on Hotels, Restaurants, and much more.
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral

 

At Sage Hospitality we dare to be different; not only in the experience we provide our guests, but also in the experiences we provide our team members. We believe in being true to ourselves and employing our passions. We are not just looking for employees; we are looking for storytellers; we are looking for experiential guides! Our guides are laid-back but attentive, genuinely enthusiastic, and creative daydreamers who want to share their passion with others and the community!

 

 

Job Overview

Plan and manage the restaurant, room service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and daily operations of the restaurant and room service and may manage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the various areas.

Responsibilities

• Manage the associates in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.
• Implement company programs (IHC/franchise) and manage the operations of the restaurant, room service and any other food and beverage outlet as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).
• Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and a larger share of the local market.
• Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.

Qualifications

Education/Formal Training

More than two years of post high school education.

 

Experience

Two to three full years of full employment in a related position with this company or other organization(s).

 

Knowledge/Skills

• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
• Supervision/management communication skills are required.
• Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
• Ability to make occasional decisions which are generally guided by established policy and procedures.
• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
• Excellent vision required for seating guests, expediting food