Food & Beverage - General manager

Company Description

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 www.aspensnowmass.com 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 notifications@smartrecruiters.com, aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains.

Job Description

The Restaurant General Manager is responsible for overseeing the daily operations, financial performance, and guest experience of On Mountain Dining restaurants and bars. This leadership role ensures exceptional service, high-quality food and beverage offerings, and a well-trained, motivated team while driving revenue growth, controlling costs, and upholding brand standards. This position reports to the Director of Food & Beverage.

The budgeted salary range for this position is $85,000 – $110,000. 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 October 7, 2025.

Essential Job Functions/Key Job Responsibilities

• Oversee daily restaurant and bar operations to ensure efficiency, profitability, and exceptional guest experiences
• Lead, train, and develop front of house restaurant team to maintain high service and quality standards
• Monitor financial performance, including revenue, costs, and profitability, while implementing strategies for growth
• Ensure compliance with health, safety, and sanitation regulations, as well as brand and company standards
• Develop and maintain relationships with guests, addressing concerns and enhancing customer satisfaction
• Collaborate with the culinary team to refine menus, optimize food costs, and ensure consistency in quality
• Manage inventory, purchasing, and vendor relationships to control costs and maintain adequate supplies
• Drive sales and marketing efforts, including promotions, events, and partnerships to attract guests
• Oversee scheduling and labor management to balance operational needs with labor cost control
• Analyze guest feedback and operational data to implement continuous improvements
• Collaborate with hotel leadership to align restaurant operations with overall business objectives
• Foster a positive workpl

Qualifications

Education & Experience Requirements

• Bachelor’s degree in Hospitality Management or related degree preferred
• 7 plus years’ experience in restaurant management, preferably in upscale full-service operations

Knowledge, Skills & Abilities

• Extensive knowledge of restaurant and bar operations, including front- and back-of-house functions
• Proficient knowledge in Microsoft Word, Excel and PowerPoint
• Strong leadership and team management skills with the ability to motivate and develop staff
• Strong financial acumen, including budgeting, forecasting, cost control, and P&L management
• Excellent customer service and problem-solving skills to enhance guest satisfaction
• Ability to analyze data, identify trends, and implement operational improvements
• Strong understanding of food and beverage industry standards, trends, and best practices
• Proficient in restaurant POS systems, reservation platforms, and basic office software
• Proficient knowledge of health, safety, and sanitation regulations in the hospitality industry
• Proficient and effective communication skills for team leadership, guest interactions, and stakeholder engagement
• Ability to develop and execute marketing and promotional strategies to drive revenu