Owned and operated by Aspen Hospitality, The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel and offers luxury services and unparalleled access to America's most famous mountain town. A Relais & Châteaux resort, the Nell is frequently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The Little Nell is also home to the new The Nell Spa. During ski season, Nell guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing and mountaintop yoga; plus, a pool, hot tub, and a newly renovated spa and health club. The Little Nell has been acknowledged with numerous awards including being named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America’s 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation. The Nell will debut its first hotel outside of Aspen at Rockefeller Center in New York City in 2026. For more information, visit www.thelittlenell.com or follow @thelittlenell on Instagram, Twitter and Facebook. 

Summary 
The Restaurant Manager is responsible for the day to day operations of Ajax Tavern to include but not limited to opening and closing the restaurant, ensuring patio and bar are ready for service, scheduling, payroll and training. Manage reservation books and walk in business.  Work with culinary department to ensure all guests are served in a timely manner and service standards are being met, ascertain guest satisfaction and “touch” every table.  Maintain the details of service and overall cleanliness and detail of both front and back of the house.

Job Posting Deadline:
Applications for this position will be accepted until October 27, 2024. 

Essential Job Functions
•   Oversees service of lunch and/or dinner on a daily basis, ensuring service standards are consistently met and guests are happy
•   Supervise and hold staff accountable to all standards on a daily basis, facilitates initial staff training and ongoing training for the Ajax FOH staff 
•   Ensures schedules are completed and posted by Wednesday of each week for the following week while adhering to staffing guidelines and schedule according to business levels
•   Handles staff corrective action, coaching and counseling adhering to the policies and procedures of the hotel 
•   Responsible for cleanliness and upkeep of physical facilities and reports any maintenance issues to Engineering Department via the work order system
•   Holds monthly staff meetings to provide open forum of communication, information about the hotel and parent company and continued training
•   Attend and contribute to Food and Beverage meetings
•   Enforce restaurant and hotel standards, procedures and policies
•   Communicate with Executive Chef concerning quality, presentation, timing and guest comments
•   Conduct daily pre-meal meeting and tasting, ensuing staff knowledge of food, menus, beverage, wine and service
•   Ensure staff menu knowledge and service knowledge through verbal and written quizzes
•   Maintains adequate supply by reviewing requisitions daily and recommend purchases to Director of Outlets to ensure accuracy of requisitions and control costs
•   Maintain high level of guest satisfaction, makes immediate corrective action when guest needs are not met
•   Maintain professional appearance and conduct at all times and ensures staffs appearance and conduct are impeccable
•   Enforce local liquor and sanitation ordinances
•   Assist with conceptualization and marketing of special events throughout the year
•   Assist in emergency and security procedures as directed by management and the established emergency plan
•   Conduct monthly wine and liquor inventories
•   Establish and monitor sales incentives between service staff on a regular basis
•   Supervise staff in their work maintaining high performance levels
•   Supervise the care of equipment, minimizing waste, breakage and misuse
•   Control covers and monitor revenues; summarize shift revenue report, deposits cash and tender properly
•   Handle payroll and administrative duties, including PAF’s, employee performance evaluations, separation reports, etc. in a timely manner
•   Complete tasks and projects delegated by your Supervisor and assist other departments as business volumes and staff levels demand

The budgeted salary range for this position is $75,000 to $80,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus.

•   College preferred or hotel/restaurant training
•   2 years in a fine dining establishment
•   Minimum of 6 years combination education/experience
•   Knowledge of American Service, Micros System or equivalent.
•   Extensive wine knowledge
•   Knowledge of food and cooking methods

Supervision Given and Received 
Given: Exercises general supervision over Restaurant Staff. Assigns a variety of routine tasks, sets general expectations of results expected within company’s policies and procedures. Responsibilities include but are not limited to, interviewing, hiring, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Received: Works under general supervision of the General Manager. Receives continuing or individual assignments according to supervisor’s directions and may perform routine tasks. Expectations of the quality, quantity and deadlines are clearly set. Instructions, advice and assistance available as needed. Work is reviewed on demand or during scheduled check-ins.

Work Environment and Physical Demands 
•    Ability to be on your feet, kneel and bend for extended periods of time 
•    Regularly work in adverse conditions and requiring the use of protective apparel/equipment to prevent exposure to the elements as well as an office environment and may be required to walk on slippery and uneven surfaces
•    Must be able to lift, push or pull occasionally up to 50 lbs. individually or with assistance 

Job Benefits
This position is categorized as a regular full-time position eligible for the following benefits:
Enrollment dates differ across the various programs. 
•   Health, Dental and Vision Insurance Programs
•   Flexible Spending Account Programs
•   Life Insurance Programs
•   Paid Time Off Programs
•   Paid Leave Programs
•   401(k) Savings Plan
•   Employee Ski Pass and Dependent Ski Passes
•   Other company perks
 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700.         

This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice.

Aspen One/ Aspen Snowmass/ Aspen Ventures/ Aspen Hospitality is an equal opportunity employer.  

For an overview of Aspen Skiing Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks

Aspen One participates in E-Verify.

E-Verify & Right to Work Poster