Fine Dining Restaurant Manager

Description

Join us at Heck’s Tavern, nestled within the breathtaking location that is Devil's Thumb Ranch Resort & Spa, where culinary excellence meets natural splendor. As the premier wagyu steak house in Grand County, we invite you to embark on a transformative journey amidst 6,500 acres of pristine wilderness at the foot of the Colorado Rocky Mountains. Recognized as a Top 10 Resort in the USA – Mountain West by the prestigious Condé Nast Traveler Readers’ Choice Awards, Devil's Thumb Ranch Resort & Spa is celebrated for its unparalleled hospitality and stunning surroundings.

Principle Purpose of Job

The Fine Dining Restaurant Manager is responsible for leading all front-of-house operations for the Ranch’s main restaurant, Heck’s Tavern, ensuring exceptional service standards across breakfast, lunch, dinner, coffee shop, and pool bar service. This role drives operational excellence, staff development, and elevated guest experiences consistent with fine dining expectations. The Manager partners closely with culinary leadership to deliver seamless service, maximize revenue opportunities, and maintain the highest standards of hospitality, presentation, and professionalism.

Essential Duties and Responsibilities:

• Lead all front-of-house operations across multiple service periods and outlets, ensuring consistent fine dining standards and service excellence.
• Champion a culture of hospitality that prioritizes personalized guest engagement and memorable dining experiences.
• Collaborate closely with culinary leadership to align service execution with menu offerings, pacing, and presentation standards.
• Recruit, hire, train, coach, and develop front-of-house team members and supervisors to maintain a high-performing service culture.
• Maintain strong communication between front- and back-of-house teams to ensure smooth daily operations.
• Execute operational plans that support revenue growth, guest satisfaction, and brand reputation.
• Manage scheduling, payroll, performance management, and administrative documentation in compliance with company standards.
• Develop, implement, and uphold SOPs that reinforce fine dining service standards and operational efficiency.
• Oversee beverage and service quality, ensuring compliance with liquor laws and sanitation standards.
• Monitor financial performance including daily revenue reporting, forecasting, labor controls, and inventory management.
• Maintain outlet cleanliness, organization, and presentation consistent with luxury hospitality expectations.
• Actively manage the floor during service, providing leadership presence, guest interaction, and real-time problem resolution.
• Respond to guest feedback and service recovery situations with professionalism and urgency.
• Protect company assets and oversee proper care and maintenance of equipment and service tools.
• Support collaboration with other resort departments to ensure cohesive guest experiences across the property.

Requirements

• Bachelor’s degree in Hospitality Management, Business, or related field preferred; equivalent restaurant leadership experience considered.
• 3–5 years of progressive leadership experience in fine dining, upscale, or high-volume multi-outlet restaurant environments.
• Proven ability to lead, coach, and develop front-of-house teams while maintaining accountability and morale.
• Strong knowledge of fine dining service standards, guest engagement, food safety, sanitation, and responsible alcohol service.
• Financial and operational proficiency including budgeting, labor management, forecasting, scheduling, payroll, and inventory oversight.
• Experience implementing SOPs, training programs, and performance management processes to drive service excellence.
• Skilled problem-solver with strong decision-making abilities in fast-paced, guest-facing environments.
• Effective communicator able to collaborate with culinary teams, leadership, and cross-department partners.
• Professional, organized, and detail-oriented with a commitment to luxury hospitality standards.
• Familiarity with POS systems, reporting tools, and restaurant operational software preferred.
• Ability to analyze guest feedback and operational data to improve service and efficiency.
• Flexible availability including evenings, weekends, holidays, and peak resort periods; able to stand for extended periods and lift/carry up to 50 lbs.

Compensation Description:

$70,000 – $80,000/yr Competitive pay commensurate with education and experience. 

Benefits and Perks:

• 152 hours of Paid Time Off if FT, Year-Round employment status.
• Affo