| Location | Edwards, CO |
Join the Sonnenalp Club team in Edwards as a full-time, year-round Assistant Restaurant Manager at Harvest Restaurant. Help lead a welcoming dining experience where great food, thoughtful service, and genuine hospitality come together.
Salary: $62,000–$69,000 annually + up to a 10% annual performance bonus + eligibility for up to a 12% Deferred Compensation Plan contribution.
Application Deadline: Applications for this position will be accepted until 12/1/2026 or until the position is filled.
Position Summary:
As an Assistant Restaurant Manager, you'll play a vital role in overseeing the front-of-house operations of our Harvest restaurant. Your passion for exceptional service and attention to detail will ensure that our members and guests enjoy memorable dining experiences.
Management and Operations
• Report to the General Manager, complete assigned duties and implement management’s operational priorities and service vision.
• Coordinate Food and Beverage operations with other managers. Evaluate performance, recommend improvements and implement approved changes.
• Attend weekly event and Food and Beverage meetings; communicate decisions, deadlines and changes to the team and other departments, and complete follow-up.
• Directly oversee pool, food truck and Mobile Bar operations, including staffing, coverage, SOPs, training, menu updates, service systems, setup, closing, supplies and daily performance. Coordinate with the kitchen and General Manager to maintain Club service standards and efficiency.
Staff Leadership and Development
• Give restaurant supervisors clear priorities, event details and operational direction. Supervisors manage shift assignments, pre-shift meetings, setup, service, closing and daily reporting; the Assistant Restaurant Manager remains accountable for administration, inventory, purchasing, staff development, and pool, food truck and Mobile Bar oversight.
• Oversee shift readiness and performance through supervisors; ensure employees have the tools, menu information, unavailable-item updates and group details needed to meet service standards.
• Provide menu training and knowledge testing. Onboard, train, coach and evaluate hourly employees; address performance gaps with the General Manager and uphold Club service standards and personnel procedures.
• Assist the General Manager with interviews, candidate evaluation and hiring of hourly front-of-house employees.
Scheduling, Payroll and Reporting
• Prepare schedules based on business needs and labor budgets. Post them by established deadlines, ensure coverage and promptly communicate changes.
• Review and approve payroll, distribute tips and maintain OnTrack labor records. Submit accurate operational, financial, payroll and labor reports on time; complete assigned administrative duties and follow up on outstanding items.
Guest Service and Events
• Maintain an active floor presence during lunch, dinner, events and pool service as needed; support employees directly and lead service when assigned.
• Coordinate dining service with the kitchen for timely, consistent execution. Check guest satisfaction during meals and address concerns. Review feedback and implement corrective action and service improvements.
• Manage reservation calls, messages and emails promptly and accurately.
• Support Club events and member functions. Run assigned events as the contact for sales and the host; confirm requirements, coordinate staffing, setup, kitchen communication and timing, and resolve changes or concerns through completion.
• Assist with restaurant promotions and advertising.
Purchasing, Inventory and Financial Controls
• Manage departmental food, beverage and supply ordering and inventory. Order alcohol and front-of-house products for Harvest, events, pool and food truck operations; coordinate purchases with the General Manager within approved budgets. Monitor stock and promptly address shortages.
• Complete monthly and other required inventories. Reconcile discrepancies, submit accurate records on time and improve storage and inventory controls to reduce waste and costs.
• Assist with budgets, forecasts and financial planning; control labor costs and departmental spending to support profitability.
• Ensure daily closeouts and administrative follow-through are completed.
Facilities and Security
• Submit Engineering and IT requests in HotSOS and follow up until resolved.
• Complete evening security checks and secure the building against theft, vandalism and unauthorized access.
Education/Experience
• At least 2 years of restaurant supervisory experience required
• Excellent customer service and problem-solving skills
• Minimum 21 years of age
Special Skills/Equipment
• Strong wine and liquor knowledge
• Strong computer skills required
• Strong organizational skills required
• TIPS certification helpful
Essential Physical Requirements
• Clean and neat appearance is a must.
• Ability to stand and walk for full length of shift, up to 12 hours at one time
• Ability to regularly carry up to 40 lbs.
• Must be available to work a variable schedule, including evenings, weekends, holidays and extended shifts, as required to meet operational needs.
Benefits
• Resort Discounts
• Holiday Pay & Sick Pay
• 401(k) Retirement Plan & Roth 401(k) *After one year and 1000 hours worked
• Employee Assistance Program
• Parking Credit or Discounted Bus Passes
• Employee Meal