Food & Beverage Manager - Limelight Boulder at Aspen Skiing Company

Boulder, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Dec, 25

Salary

70000.0

Posted On

27 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Management, Guest Service, Food Quality, Sanitation Standards, Communication, Time Management, Multitasking, Problem Solving, Inventory Management, Training, Coaching, Organizational Skills, Cash Handling, Flexibility, Attention to Detail

Industry

Hospitality

Description

Company Description Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view. Current locations include across Colorado in Aspen, Snowmass, Denver, and Boulder (just opened fall 2025); Ketchum, Idaho; Mammoth, California (coming by the end of 2025); and Charleston, South Carolina (coming in 2028). For more information, visit www.limelighthotels.com or follow @limelighthotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the [email protected], aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Job Description Position Summary The Food & Beverage Manager oversees daily restaurant operations, ensuring excellent guest service, efficient staff management, and smooth service execution. This role requires strong leadership, attention to detail, and the ability to maintain high standards of food quality, cleanliness, and guest satisfaction. This position reports to the Director of Food & Beverage. The salary range for this position is $60,000 - $70,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until October 19, 2025. Essential Job Functions/Key Job Responsibilities • Provide leadership to restaurant and banquet operations, ensuring exceptional guest service and efficient operations • Train, coach, and mentor all F&B hourly employees • Help create the weekly schedule for employees • Participate in the interview and selection process of new employees • Operate as a working member of the food & beverage team to provide coverage and days off for restaurant and banquet management & supervisors • Handle closing duties, tip reporting, payroll and administrative duties • Operate within budget and reaching or exceeding financial targets • Communicate with team concerning quality, presentation, timing and guest comments • Maintain adequate inventory of food and beverage needs • Keep track of cover, revenues, and other F&B metrics • Oversee daily restaurant and banquet activities, including guest seating, order taking, and food delivery • Ensure food quality, cleanliness, and presentation meet hotel standards • Handle guest complaints and resolve service issues promptly and professionally • Maintain accurate records of guest reservations, staff schedules, and inventory • Collaborate with the kitchen to ensure timely and accurate food preparation • Monitor staff performance and assist with performance evaluations • Ensure adherence to health, safety, and sanitation standards in food and beverage • Manage cash handling and processing of guest payments accurately • Assist with opening and closing procedures, including restaurant and banquet setup and cleanup • Always ensure a positive and welcoming atmosphere for guests and staff • Other duties as assigned Qualifications Education & Experience Requirements • Bachelor's degree in hospitality management, or related field preferred • Minimum of 3 years' experience in food service environment required Knowledge, Skills & Abilities • Strong knowledge of restaurant operations, including service, food preparation, and sanitation standards • Excellent leadership and team management skills to motivate and guide staff • Ability to handle guest concerns, complaints, and feedback in a professional and efficient manner • In-depth knowledge of food and beverage menus, including ingredients, preparation, and presentation • Strong communication skills for interacting with guests, staff, and management • Ability to manage time effectively, multitask, and prioritize in a fast-paced environment • Proficiency in point-of-sale (POS) systems and restaurant management software • Ability to train, coach, and develop staff to improve performance and service quality • Strong organizational skills to manage reservations, schedules, and inventory • Knowledge of health, safety, and sanitation regulations in a restaurant setting • Ability to monitor and maintain inventory levels of food, beverages, and supplies • Strong problem-solving skills to address operational challenges and guest issues • Ability to maintain a calm and composed demeanor under pressure • Flexibility to work evenings, weekends, and holidays as needed Additional Information Work Environment & Physical Demands • Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces • Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs • Paid Leave Programs • 401(k) Savings Plan • Employee Ski Pass and Dependent Ski Passes • Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks Aspen One participates in E-Verify. E-Verify & Right to Work Poster

Responsibilities

The Food & Beverage Manager oversees daily restaurant operations, ensuring excellent guest service and efficient staff management. This role requires strong leadership and attention to detail to maintain high standards of food quality and guest satisfaction.