The city of Aspen at our front door, Aspen Mountain at our back door. And in between, a gathering place for the free-spirited. We're proud of our 5 Stars and 5 Diamonds -- hospitality is our passion. From our kitchens to our cellars, with their 20,000 bottles of wine, from the Concierges in our lobby to the Concierges on our mountains, and from family adventure to après ski, this hotel is, guests have said, "the Aspen of Aspen."

Summary 
Responsible for the supervising of the restaurant and bar, staffing and training, high service level, excellent guest response, and upkeep of the operation.

Essential Job Functions
•    Supervises and operates the restaurant on a daily basis
•    Supervises staff, including side work, scheduling, and practical training
•    Responsible for upkeep of physical facilities including cleanliness, maintenance and organization on a daily basis and long term
•    Maintains records of employee needs and responsibilities including time off requests, schedules, tip sheets, and Personal Action Forms (PAFs)
•    Contribute input in monthly staff meetings
•    Attend departmental and Food and Beverage meetings
•    Enforce restaurant standards, procedures and policies
•    Communicate with Executive Chef concerning quality, presentation, timing and guest comments
•    Communicate with the staff regularly
•    Seek out staff’s opinion for improving operations by holding a monthly staff meeting
•    Conduct daily pre-meal meeting and tasting in congruence with Chef and Manager, ensuring staff’s knowledge of food, menus, beverage, wine and service
•    Maintain high level of guest satisfaction; make immediate corrective action when guest’s needs are not met.
•    Maintain professional appearance and conduct at all times. Ensures staff’s appearance and conduct are impeccable.
•    Make suggestions on improving effectiveness of P.O.S. system.
•    Maintain daily computer log for breakfast shift. Ensure previous day’s log is distributed.
•    Establish and monitor sales contests between service staff on a regular basis.
•    Continually supervising staff 95% of the time, assuring high performance levels and productivity.
•    Review staffing regularly.  Control costs during slow periods.  Schedule staff.
•    Train staff regularly.  Develop new training methods.
•    Assist manager to develop and discipline staff.
•    Supervise the care of equipment, maintaining par levels, organizing stock, minimizing waste, breakage and misuse.
•    Report to work in a neatly groomed and acceptable manner as outlined in the employee handbook and departmental rules.
•    Demonstrate working knowledge of safety and fire procedures.
•    Complete tasks and projects delegated by your Supervisor assist other departments as business volumes and staff levels demand.
•    Assist in emergency and security procedures as directed by management and the established emergency plan.
•    Enforce and comply with all policies and procedures for the Food and Beverage Department, The Little Nell and the Aspen Skiing Company.
Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries.

Additional Job Duties
•    Complete tasks and projects delegated by your Supervisor assist other departments as business volumes and staff levels demand.
•    Will report to work in a neatly groomed and acceptable manner as outlined in the employee handbook.
•    Report to shift on time.  If unable to report for work, notify manager in adequate time frame as guidelined in the employee handbook.
•    Comply with all policies and procedures for the Food and Beverage department, The Little Nell and The Aspen Skiing Company.
 

•    College preferred or hotel/restaurant training
•    Minimum of 4 years combination education/experience
•    One year management experience preferred
•    Three years Food & Beverage experience preferred
•    Professional appearance.
•    Extensive restaurant service knowledge
•    Extensive wine knowledge
•    Knowledge of food and cooking methods
•    Ability to work well with people
•    Strong organization and supervisory skills
•    Command of the English language

Physical Demands
•    Ability to carry heavy loads such as trays and tables (40-60 pounds)
•    Ability to pull heavy loads (300 pounds)
•    Standing, bending, and stooping required.