Restaurant Manager

Sonnenalp; Vail (CO); On-site; USD 70,000 - 84,000; Full time

Job summary

The Sonnenalp Hotel in Vail is seeking a Full-Time, Year-Round Restaurant Manager to lead our luxury dining operations. You will supervise front-of-house teams, ensure exceptional service, and develop staff to uphold Sonnenalp standards.

Responsibilities include hiring, payroll, training, and coordination with kitchen. The role requires strong leadership, problem-solving, and a commitment to a superior guest experience.

Qualifications

• Minimum 2 years of restaurant management experience.
• Luxury hotel environment experience preferred.
• Excellent customer service and problem-solving skills.
• High School diploma or equivalent.
• Wine and liquor knowledge.
• Flexible schedule: early mornings, holidays and weekends.
• Minimum 21 years of age.

Responsibilities

• Oversee front of the house operations and ensure superior service.
• Hire and train front of house staff including servers and hosts.
• Schedule and manage payroll for front of house staff.
• Maintain Sonnenalp and Leading Hotels of the World Standards.
• Coordinate promotions and advertising for the restaurant.
• Control labor costs and budgeting.
• Coordinate with kitchen to ensure smooth service flow.
• Input IT issues into HotSOS and follow up for timely resolution.

Skills

Customer service

Problem solving

Staff leadership

Scheduling

Education

High School diploma or equivalent

Degree in Business or Restaurant Management preferred

Job description

The Sonnenalp Hotel is seeking an experienced Full‑Time, Year‑Round Restaurant Manager to join our luxury hospitality team. This leadership role is responsible for driving operational excellence, developing high‑performing teams, and ensuring an elevated dining experience that reflects the Sonnenalp standard.

Salary: $70,000 - $84,000 + up to a 10% annual performance bonus + eligibility for up to a 12% Deferred Compensation Plan contribution.

Primary Purpose of Position

The Restaurant Manager will oversee the front of the house operations in one of the Sonnenalp Hotel's first‑class restaurants. The Manager will ensure consistent, superior service and food quality and must be able to step into all positions in the restaurant when business demands it. The manager is responsible for and has the authority to take care of all immediate guest and staff issues. The Manager will comply with and enforce all hotel/restaurant policies and procedures.

Essential Duties and Responsibilities

• Supervise staff to make sure they are properly prepared for an upcoming shift and providing them with the tools they need to perform well; menu terminology, 86 list, special group needs, etc.
• Supervise staff during a shift to ensure exceeded guest satisfaction; points of service, attention to detail
• Interview and hire all front of the house staff including servers, bussers, buffet attendants, hosts and assistant manager.
• Schedule and manage payroll of front of house staff.
• Train and oversee the development of all front of house staff.
• Conduct all performance evaluations of all front of house staff.
• Ensure that all staff meets Sonnenalp & Leading Hotels of the World Standards.
• Oversee service of all customers and assure a smooth flow and consistent service throughout the shift.
• Generate and produce all promotions and advertising for the restaurant.
• Responsible for achievement of budgeted revenue and payroll.
• Actively involved in preparing revenue and payroll budgets.
• Help with promoting the restaurant for both regular business and special events.
• Assist in organizing and planning special events.
• Work with kitchen staff to make sure food is being prepared in an organized and timely manner.
• Welcome guests into the restaurant and understand their needs and expectations; seating preference, dietary needs, and relaying any of these needs to their server.
• Check in with customers during their meal to see if they are happy with their dining experience.
• Assist in controlling labor costs.
• Keep staff educated and tested on menus, LHW standards.
• Help keep restaurant stocked by placing orders for coffee and tea and letting the appropriate managers know if we have shortages of products.
• Give input/suggestions to other managers as well as, receiving input/suggestions from other managers to run restaurant as efficiently and successfully as possible.
• Input Engineering and IT issues into HotSOS and follow up to ensure issues are corrected in a timely manner.
• Manage inventory on a monthly basis.
• Act as host, expeditor, busser any position necessary to ensure the restaurant is running at its best.
• Continual training with staff, keeping them informed with menu knowledge, 86 list, tableside service techniques.
• Other duties as assigned.

Education/Experience

• Minimum 2 years of restaurant management experience required, preferably in a luxury hotel environment.
• Excellent customer service and problem‑solving skills.
• High School diploma or equivalent required.
• Degree in Business or Restaurant Management preferred.
• Minimum 21 years of age.
• Wine & liquor knowledge.
• Flexible schedule and ability to work early mornings, holidays, and weekends.

Essential Physical Requirements

• 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.
• Should be prepared to work long hours and a variable schedule, to include evenings, holidays and weekends.

The Sonnenalp is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
The Sonnenalp does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.