About Vintage:
Vintage is a French brasserie-style restaurant in Vail Village serving Champagne Brunch and Dinner four days a week. Critically acclaimed as one of the 100 Best Brunch Restaurants in America (2022) and Best of Vail Valley (4 years running), Vintage is a premier spot for fine dining, featuring a versatile wine list and creative beverages.
Job Description:
Vintage is seeking an experienced Dining Room Manager to oversee and manage the daily operation of our restaurant and staff to deliver the highest quality dining experience for our valued customers. If you successfully join Vintage’s management team, your responsibilities will include:
Staffing:
Interview, hire, and onboard front-of-house staff
Conduct employee orientation and oversee end-to-end training of new hires.
Supervisory:
Supervise, lead, and motivate dining room operations and staff to maintain the highest standard of guest satisfaction. Foster a strong team environment and culture of warm, friendly, and exceptional service.
Organize and oversee staff schedules. Ensure labor efficiency without sacrificing service standards.
Hold employees accountable for assigned tasks and adherence to policies and procedures.
Daily Operations:
Manage daily operations, including opening and closing procedures on assigned shift.
Accurately enter shift sales details, including tips, daily summaries, per person averages, etc. on appropriate reports or platforms. Manage cash, makes change, collects cash from servers and bar, and accurately accounting for daily deposit.
Collaborate with kitchen staff to ensure timely and coordinated service.
Assist with monthly inventory.
Coordinate with Chef to purchase and order supplies, as needed.
Monitor and influence labor cost to meet or improve labor budget.
Contribute to creative promotion development and recommendations for improvement.
Guest Service:
Ensure all guests are greeted warmly and promptly.
Address on guest inquiries, concerns, and feedback promptly with professionalism and efficiency.
Ensure guests are informed of any changes from the regular operation (reservation cancelations, menu, seating, kitchen constraints, or service) to set expectations. Ensure guest expectations are met or exceeded while anticipating needs.
Create and update guest notes in OpenTable to provide ongoing customized service for returning guests. Solicit content from servers and bartenders to further optimize guest experience.
Qualifications:
High school diploma or equivalent required. Four-year college degree preferred. Business or Hospitality Management degree a plus.
2+ years of restaurant management and leadership experience preferred.
Flexibility to work evenings, weekends, and holidays as required.
Proficient using OpenTable software – ability to program a plus.
Intermediate Excel spreadsheet skills preferred.
TIPS Certification, ServSafe Certification preferred.
Strong professional communication and interpersonal skills.
Well organized with the ability to multitask, prioritize, and manage shifting responsibilities in a dynamic, cross functional environment.
Excellent time management skills with a proven ability to meet deadlines.
Ability to prioritize tasks and delegate them as appropriate.
Extensive knowledge of wine and spirits preferred.
Accuracy, attention to detail, and ability to consistently follow through and complete assigned tasks on schedule.
Strong conflict resolution and negotiating skills.
A passion to deliver excellent guest service and ability to motivate others to do the same.
Physical demands: ability to lift and/or move up to 50 pounds and the ability to traverse all areas of the restaurant (including stairs) and patio quickly.
Compensation & Benefits:
Highly competitive compensation package, including:
$70k - $85k annual salary depending upon experience
Bonus – up to 15% of annual salary depending on personal performance and company profitability
Commissions on non-alcoholic beverage sales and restaurant reservations
Opportunity for career growth and advancement to partnership after 5 years
Benefits:
2 weeks Paid Time Off during off-season. Potential for additional Time Off (unpaid) during off-season.
$300/month Employer Reimbursement Health Insurance
1 Manager meal per working shift
Free underground parking 7 days/week
Merchant Ski Pass, if needed