Asst. Restaurant Manager

The Ranch Country Club; Denver (CO); On-site; USD 55,000 - 75,000; Full time

Job summary

The Ranch Country Club is seeking an Asst. Restaurant Manager to lead daily restaurant and beverage operations, ensuring guest satisfaction and consistent service quality. You will manage food expediting, inventory, and staff performance, while applying sommelier training to wine service and menu collaboration.

The role requires five years in hospitality, strong leadership and communication, and a focus on cost control and service excellence in a fast-paced environment.

Qualifications

• Minimum five years in hospitality with restaurant/beverage focus.
• Hands-on food expediting experience coordinating kitchen/service during peak times.
• Sommelier training or formal wine education with knowledge of wine/service.
• Ability to lead, coach, and develop a team.
• Strong knowledge of service standards, operations, and guest service.
• Experience budgeting, cost control, and hitting financial targets.
• Familiarity with POS systems and management software.
• Forecasting staffing, inventory, and operational needs.
• Excellent organizational and communication skills.
• Ability to work in a fast-paced environment.

Responsibilities

• Lead daily restaurant and beverage operations ensuring quality, cleanliness, and service standards.
• Oversee food expediting, coordinating kitchen and service teams and communicating allergies/dietary requests.
• Build positive guest relationships and resolve concerns promptly.
• Recruit, hire, train, schedule, and supervise staff; provide coaching and recognition.
• Set expectations and uphold hospitality, teamwork, and professional service.
• Apply sommelier training to wine selection, storage, and service; train staff accordingly.
• Monitor controllable costs, sales, and labor; work toward budgets.
• Forecast beverage/inventory needs; oversee purchasing and stock levels.
• Collaborate on menu offerings, pricing, and seasonal updates.
• Maintain food safety, sanitation, and responsible alcohol service.

Skills

Restaurant operations

Team leadership

Guest service

Communication

Problem-solving

Food expediting

Wine service

Cost management

Training and coaching

Forecasting and scheduling

Education

Sommelier training

Tools

POS systems

Restaurant management software

Microsoft Office

Job description

Asst. Restaurant Manager

Position Overview

We are seeking a dedicated, service-focused Restaurant Manager to lead daily restaurant and beverage operations. This position is responsible for delivering exceptional guest experiences, developing a strong team, maintaining service standards, and achieving financial and operational goals. The ideal candidate is a hands-on leader with excellent communication, organizational, and problem-solving skills, along with food expediting experience and sommelier training. Success in this role requires a commitment to hospitality, effective cost management, and the ability to build a positive culture through consistent training, recognition, and accountability.

Schedule Requirements

Must be available to work a flexible schedule, including day shifts, evenings, weekends, and holidays, based on business needs.

Key Responsibilities

• Daily Operations: Lead restaurant and beverage service, ensuring consistent quality, cleanliness, presentation, and efficient execution of opening and closing procedures.
• Food Expediting: Manage the expo station as needed, coordinating communication between the kitchen and service team to ensure accurate orders, appropriate pacing, and consistent food presentation. Verify that allergy and special dietary requests are clearly communicated and addressed before dishes leave the kitchen.
• Guest Experience: Build positive guest relationships, anticipate service needs, and resolve concerns promptly and professionally.
• Team Leadership: Recruit, hire, train, schedule, and supervise restaurant and beverage staff. Provide ongoing coaching, performance feedback, and recognition.
• Service Standards: Establish clear expectations and hold team members accountable for hospitality, teamwork, professionalism, and service execution.
• Wine Service and Education: Apply sommelier training to support wine selection, proper storage and service, and food and wine pairings. Train staff to make informed recommendations and confidently present and serve wine.
• Financial Performance: Manage controllable expenses, monitor sales and labor costs, and take action to meet approved budgets and financial targets.
• Inventory and Purchasing: Forecast beverage and operating supply needs, oversee ordering and inventory controls, and coordinate with the culinary team on food purchasing and availability. Minimize waste and maintain appropriate stock levels.
• Menu Development: Collaborate with the culinary team on menu offerings, pricing, presentation, and seasonal updates, incorporating guest feedback and sales performance.
• Safety and Sanitation: Maintain food safety, sanitation, and responsible alcohol service standards in accordance with applicable requirements and company policies.
• Events and Promotions: Coordinate with culinary, catering, and marketing teams to support special events, promotions, and other revenue-generating activities.
• Performance Management: Monitor key performance indicators, including guest satisfaction, sales, labor costs, and inventory variances. Develop and implement improvements as needed.
• Communication: Maintain clear communication across departments to support staffing, service readiness, and a consistent guest experience.

Qualifications

• Minimum of five years of hospitality experience with an emphasis on restaurant and beverage operations.
• Hands-on food expediting experience, including managing ticket flow, coordinating kitchen and service teams, and maintaining accuracy and quality during busy service periods.
• Sommelier training or formal wine education, with knowledge of wine styles, food and wine pairings, proper storage, and wine service.
• Demonstrated ability to lead, coach, and develop a team.
• Strong knowledge of restaurant service standards, food and beverage operations, and guest service.
• Experience managing budgets, controlling costs, and working toward financial targets.
• Working knowledge of point-of-sale systems, restaurant management software, and standard computer applications.
• Ability to forecast staffing, inventory, and operational needs.
• Excellent organizational, communication, delegation, and problem-solving skills.
• Ability to prioritize responsibilities and make sound decisions in a fast-paced environment.

Physical Requirements And Work Environment

This role requires standing, walking, bending, stooping, and reaching for extended periods. Duties may involve lifting, carrying, pushing, or pulling objects weighing up to 50 pounds. Work may be performed indoors and outdoors in varying weather conditions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Equal Employment Opportunity Statement

Our company is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

Accommodation Notice

If you require reasonable accommodation when completing an application, interviewing, completing pre-employment testing, or otherwise participating in the employee selection process, please contact Human Resources.