Restaurant General Manager

Description

General Manager

Location: Bar Down at The Grand Lodge on Peak 7

Position: Full-Time Exempt

Compensation: $72,800 - $89,180 (DOE)

About the Role:

At Breckenridge Grand Vacations, our mission of Sharing Smiles begins with our people. As the General Manager of Bar Down, you will be the driving force behind our flagship mountain restaurant, orchestrating every element of the guest experience while cultivating a culture where your team can thrive. You will be a visible and hands-on leader, partnering with resort leadership to ensure our dining operations not only meet but exceed the high standards of our Owners and guests.

You will be the guardian of our restaurant's reputation, overseeing everything from culinary excellence and financial performance to team development and guest relations. Embodying our 'End of the Line' philosophy, you will take personal ownership to resolve challenges on the spot, whether guiding a server through a busy service or turning a guest complaint into a memorable moment. This role is perfect for a seasoned hospitality leader who blends operational expertise with genuine care, who thrives on the energy of a high-volume environment, and who is passionate about mentoring teams to deliver legendary service.

If you are driven to create unforgettable dining experiences in the heart of the Rockies, we'd love to meet you.

Responsibilities:

• Manage all restaurant staff by following operating procedures for recruiting, hiring, training, retaining, developing, scheduling, reviewing, and disciplining team members.
• Provide guidance, mentorship, and support to staff while fostering a positive and productive work environment.
• Guide staff to think critically and present solutions to challenges, coaching problem-solving while recognizing when immediate direction is required.
• Ensure training is thorough, consistent, and conducted regularly to drive results and improve staff performance.
• Delegate tasks and projects effectively, ensuring productivity, quality standards, and accountability are met.
• Monitor and evaluate staff performance through regular coaching, feedback, and evaluations, establishing improvement goals and tracking progress.
• Address and resolve employee or leadership issues, escalating to department leaders as appropriate.
• Communicate, interpret, and reinforce company policies, procedures, and standards with all employees.
• Maintain accurate performance records, including attendance, tardiness, and absenteeism, to support HR policy compliance.
• Oversee all restaurant operations, including kitchen, dining, bar services, and special events/banquets.
• Manage daily floor operations during service, coordinating between Front-of-House (FOH) and Back-of-House (BOH) to ensure seamless guest experiences.
• Monitor guest satisfaction and resolve complaints in real time, providing hands-on support during peak periods.
• Collaborate with the Kitchen Manager on seasonal menu development, providing input on presentation, portions, and cost-effectiveness.
• Conduct regular property and service quality inspections to maintain resort standards.
• Ensure compliance with all health, safety, sanitation, and hygiene regulations, including monthly safety training completion.
• Develop and monitor budgets, forecasts, and financial performance, maintaining cost controls for labor, inventory, and supplies while increasing revenue streams.
• Manage vendor relationships, supply orders, and inventory control.
• Collaborate with resort departments to align operations with overall objectives and create seamless guest experiences.
• Foster relationships with resort management, the Owners Association, business partners, vendors, and community partners to promote the restaurant and build strategic alliances.
• Uphold and promote the company's hospitality values by greeting everyone with enthusiasm, treating everyone with respect, making every interaction positive, taking personal responsibility, and anticipating the needs of others.
• Support sustainability, philanthropy, and community initiatives.
• Participate in emergency response and crisis management plans.
• Collaborate with the Resort General Manager and Assistant General Manager on resort-wide initiatives, cross-functional projects, and event planning.
• Perform the duties of other restaurant team members, as needed, in peak or emergency situations.

Requirements

• Minimum of 3 years of management experience in a high-occupancy, full-service restaurant and/or resort environment, or equivalent combination of education and experience.
• Minimum of 3 years of supervisory experience, managing a team of 15–30 staff members, including chefs, kitchen staff, and front-of-house team members.
• Current Serv Safe certification or equivalent food safety certification.
• Valid US driver’s license and an acceptable driving record (preferred, but listed as preferred in original; moving here would indicate it's often required, adjust if necessary).
• Demonstrated leadership in a high-volume restaurant or hospitality setting.
• Strong…