Restaurant General Manager- Springhill Suites & Element COS, CO.

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Restaurant General Manager for The Springhill Suites & Element Colorado Springs, CO.

Position Summary:

Oversee and direct restaurant operations and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Participation in the performance-based bonus program is directly linked to the restaurant's profitability and operational metrics. Participation in this incentive program is subject to the terms, conditions, and discretion of the company.

Essential Responsibilities:

* Promote, work, and act in a manner consistent with the mission of Lumen8 Rooftop Social

•Lead, coach, and mentor team members by organizing and directing training programs, proactively addressing employee relations matters, making thoughtful hiring and separation decisions, and conducting meaningful performance evaluations that drive growth and accountability.

•Maintain deep knowledge of company policies, ensuring consistent application while serving as a trusted resource and role model for ethical and compliant behavior.

•Partner closely with Human Resources to support employee coaching, development planning, performance management, and resolution of personnel concerns, fostering a positive and inclusive workplace culture.

•Administer timely, fair, and consistent corrective action in alignment with company policies, using each situation as an opportunity to reinforce expectations, support improvement, and promote employee success.

•Champion continuous development by identifying skill gaps, creating growth opportunities, and actively mentoring staff in both managerial and professional competencies to build a strong leadership pipeline.

•Foster an environment of open communication, psychological safety, and engagement, encouraging feedback, recognizing achievements, and supporting team members in reaching their full potential.

•Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed.

•Monitor and maintain compliance with health and fire regulations regarding food preparation and serving, and building maintenance.

•Achieve company objectives in revenue, profitability, service, quality, appearance of facility, and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

•Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

•Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.

•Control cash by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

•Investigate and resolve complaints regarding food quality, service, or accommodations.

Activities and Responsibilities:

• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement, or to identify areas needing cost reduction or program improvement.

• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

• Maintain food and equipment inventories and keep inventory records.

• Schedule staff hours and assign duties.

• Establish standards for personnel performance and customer service.

• Perform food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

• Plan menus and food utilization, based on the anticipated number of guests, nutritional value, palatability, popularity, and costs.

• Keep records required by government agencies regarding sanitation or food subsidies.

• Work with culinary leadership to ensure food standards are to proper specifications.

• Organize and direct training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.

• Be knowledgeable of company policies regarding personnel

• Administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.

• Continually s