Restaurant General Manager- Springhill Suites & Element COS, CO.

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Restaurant General Manager for The Springhill Suites & Element Colorado Springs, CO.

Position Summary:

Oversee and direct restaurant operations and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Participation in the performance-based bonus program is directly linked to the restaurant's profitability and operational metrics. Participation in this incentive program is subject to the terms, conditions, and discretion of the company.

Essential Responsibilities:

* Promote, work, and act in a manner consistent with the mission of Lumen8 Rooftop Social

•Lead, coach, and mentor team members by organizing and directing training programs, proactively addressing employee relations matters, making thoughtful hiring and separation decisions, and conducting meaningful performance evaluations that drive growth and accountability.

•Maintain deep knowledge of company policies, ensuring consistent application while serving as a trusted resource and role model for ethical and compliant behavior.

•Partner closely with Human Resources to support employee coaching, development planning, performance management, and resolution of personnel concerns, fostering a positive and inclusive workplace culture.

•Administer timely, fair, and consistent corrective action in alignment with company policies, using each situation as an opportunity to reinforce expectations, support improvement, and promote employee success.

•Champion continuous development by identifying skill gaps, creating growth opportunities, and actively mentoring staff in both managerial and professional competencies to build a strong leadership pipeline.

•Foster an environment of open communication, psychological safety, and engagement, encouraging feedback, recognizing achievements, and supporting team members in reaching their full potential.

•Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed.

•Monitor and maintain compliance with health and fire regulations regarding food preparation and serving, and building maintenance.

•Achieve company objectives in revenue, profitability, service, quality, appearance of facility, and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

•Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

•Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.

•Control cash by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

•Investigate and resolve complaints regarding food quality, service, or accommodations.

Activities and Responsibilities:

• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement, or to identify areas needing cost reduction or program improvement.

• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

• Maintain food and equipment inventories and keep inventory records.

• Schedule staff hours and assign duties.

• Establish standards for personnel performance and customer service.

• Perform food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

• Plan menus and food utilization, based on the anticipated number of guests, nutritional value, palatability, popularity, and costs.

• Keep records required by government agencies regarding sanitation or food subsidies.

• Work with culinary leadership to ensure food standards are to proper specifications.

• Organize and direct training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.

• Be knowledgeable of company policies regarding personnel

• Administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.

• Continually strive to develop staff in all areas of managerial and professional development.

• Order and purchase equipment and supplies.

• Review work procedures and operational problems to determine ways to improve service, performance, or safety.

• Assess staffing needs and recruit staff.

• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

• Conduct product mix review for menu items that are working and/or need elimination.

• Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.

• Attend all scheduled leadership meetings and offer suggestions for improvement.

• Coordinate with and assist associates to meet guests’ needs and support the operation of the restaurant.

• Fill in where needed to ensure guest service standards and efficient operations.

Supplemental

• Monitor employee and guest activities to ensure liquor regulations are followed.

• Schedule use of facilities or catering services for events such as banquets or receptions and

negotiate details of arrangements with clients.

• Develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns.

• Forecast food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

• Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.

• Take dining reservations.

Tools & Technology

• Point-of-sale terminals, POS software, and workstations.

• Personal computers, tablets, smartphones, and/or handheld devices.

• Software: Accounting, analytical or scientific software, calendar and scheduling, communications server, database user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time accounting, word processing, and web applications.

• Point-of-sale terminals, POS software, and workstations.

• Personal computers, tablets, smartphones, and/or handheld devices.

• Software: Accounting, analytical or scientific software, calendar and scheduling, communications

Job Requirements:

Education and Experience

•High school or equivalent education strongly preferred.

•Minimum of two years’ experience in a hotel or resort kitchen required.

•Experience managing a kitchen, developing staff, and managing foods cost required

Specific Job Knowledge, Skills, and Abilities

•Demonstrated leadership skills, including the ability to inspire and guide teams, make strategic decisions, resolve conflicts, and drive performance in alignment with organizational goals.

•Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

•Must be able to read and write to facilitate the communication process.

•Requires good communication skills, both verbal and written.

•Must possess basic computational ability.

•Ability to read recipes and follow their instructions.

•Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.

•Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain, and break down the same. 

• Must have a financial background with the proven ability to identify opportunities for revenue enhancement and fiscal management

•Intermediate computer skills with Microsoft Office

Physical Requirements:

• Most work tasks are performed indoors. Temperature is moderate and controlled by the hotel's environmental systems; however, one must be able to work in extreme temperatures, such as freezers (-10 degrees F) and kitchens (+110 degrees F), possibly for one hour or more.

• Must be able to stand and exert well-paced mobility for up to 4 hours in length.

• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift, and carry the same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery, including slicers, buffalo choppers, grinders, mixers, and other kitchen-related equipment.

• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

• The worker is subject to noise. There is sufficient noise to require the worker to shout to be heard above the ambient noise level.

• Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.

• Must be able to bend, stoop, squat, and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.

• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

• Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.

• Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity.

• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and coworkers.

• Vision occurs continuously, with the most common visual functions being those of near vision and depth perception.

• Requires manual dexterity to use and operate all necessary equipment.

• Requires finger dexterity to be able to operate office equipment.

Other Job Requirements:

•Ability to obtain and/or maintain any government-required licenses, certificates, or permits.

•All associates must maintain a neat, clean, and well-groomed appearance per Company Standards

•Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

•Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

•Upon employment, all associates are required to fully comply with the Company’s rules and regulations for the safe and effective operation of the hotel facilities. Associates who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Licenses and Special Permits

•Alcoholic beverage certification

•Food safety certification

 Amazing Benefits at a Glance:

• Team Driven and Values-Based Culture

• Medical/Dental/Vision

• Vacation & Holiday Pay

• Same-day pay available

• Employee Assistance Program

• Career Growth Opportunities/ Manager Training Program

• Reduced Room Rates throughout the portfolio

• Third Party Perks (Movie Tickets, Attractions, Other)

• 401(k)

• Employee assistance program

• Employee discount

• Flexible schedule

• Flexible spending account

• Life insurance

• Parental leave

• Referral program

You must be willing to submit to a drug test, a background check, and a credit check, with acceptable results. EOE/DFW

I acknowledge that I have reviewed and understand the responsibilities of this position as outlined in this document.