Fine-Dining Restaurant Manager - Opening Team Leader

Lotus Concepts Management; Denver (CO); On-site; USD 72,000 - 85,000; Full time

Benefits offered by this job

Paid Time Off

Health benefits

401(k) retirement plan

Complimentary lunch

Job summary

Noble Steakhouse is preparing to open its flagship Denver location and seeks an experienced Restaurant Manager to join the opening leadership team. You will help establish exemplary service, hospitality, and operating standards that define the brand and guest experience.

The role involves pre-opening training, opening execution, and ongoing leadership on the dining floor, mentoring staff, and maintaining high standards across service and guest interactions.

Qualifications

• Previous restaurant management experience in a fine-dining environment is required.
• New restaurant opening experience is preferred.
• Strong understanding of elevated service standards and fine-dining hospitality.
• Wine, spirits, and cocktail knowledge is strongly preferred.
• Ability to train, coach, and hold employees accountable.

Responsibilities

• Lead assigned restaurant shifts and ensure successful execution of daily operations.
• Participate in pre-opening process including recruiting, onboarding, training, mock services, and opening execution.
• Maintain an active leadership presence on the floor during service.
• Ensure fine-dining service and hospitality standards are consistently executed.
• Direct and support front-of-house employees throughout service.
• Coach employees in real time and provide feedback when standards are not met.

Skills

Fine-dining leadership

Steakhouse experience

Guest relations

Service standards

Leadership presence

Job description

Noble Steakhouse is preparing to open its flagship Denver location and seeks an experienced Restaurant Manager to join the opening leadership team. You will help establish exemplary service, hospitality, and operating standards that define the brand and guest experience.

The role involves pre-opening training, opening execution, and ongoing leadership on the dining floor, mentoring staff, and maintaining high standards across service and guest interactions.