Job Description


Responsible for complete oversight and operation of Leonora Restaurant, In Room Dining and Pool Service to ensure quality and service standards of hotel are being achieved, proper training for the staff and managing costs. 


Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification.  Essential duties and responsibilities may include, but are not limited to, the following:

  • Direct oversight of Leonora Restaurant and In Room Dining, including the financial performance, guest satisfaction and staffing
  • Ensures that services standards exceed guest’s expectations.
  • Oversees ordering and purchasing of all supplies for the outlets.
  • Manages payroll and tip distribution for all outlets.
  • Works with beverage manager on the oversight of Frost, resort bars and the beverage program.
  • Oversees the hiring, training, professional development, and discipline of staff
  • Oversees staff training on proper service as well as food and beverage knowledge.
  • Plans, organizes, administers, reviews, and evaluates the work of service staff
  • Develops and directs the implementation of goals, objectives, policies, procedures, and work standards for the department
  • Identifies and executes unique and creative solutions for resolving everyday problems.
  • Represents department in safety committee
  • Maintains Aloha and regularly updates systems as needed.
  • Performs analyses of pricing in relation to competition
  • Ensures attainment of budgeted food sales, beverage sales and labor costs; achieves maximum profitability and over-all success by controlling costs while providing quality of service
  • Hold daily Line Up meetings with the team and with Executive Chef or Sous Chef to ensure VIP’s, Specials, etc., are properly communicated.
  • Participates in the development, implementation and management of food and beverage marketing activities.
  • Manages compliance with cash handling procedures.
  • Develops and maintains, staff schedules.
  • Assists in menu planning and pricing.
  • Assists with month end inventory.
  • Complies with all health and safety regulations.
  • Knowledgeable on food safety and alcohol service regulations.  Trains staff on these regulations and ensures that all food safety and alcohol service requirements are followed.
  • Ensures the maintenance of bar control policies.
  • Attends regular operational and department meeting.
  • Establishes and maintains effective relationships with guests and owners to ensure guest satisfaction and repeat business.
  • Ensures that staff maintains a professional attitude and proper appearance and uniform standards.
  • Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.
  • Willingness to work flexible days, nights, weekends and holidays as well as whatever hours are required for the success of the operations.
  • Performs other duties as assigned by manager.


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge and/or skill required.

Education and Experience:

  • Serve Safe Certification
  • TIPS or Vail Responsible Alcohol Servers Training Certification
  • Bachelor’s degree in hotel management, or a closely related field; AND five (5) years of food and beverage operations experience; OR an equivalent combination of education, training and experience.

Required Knowledge and Skills

  • Outstanding interpersonal, problem solving, and organizational skills.
  • Principles and practices of employee supervision, including selection, work planning, organization, performance review and evaluation, and employee training and discipline.
  • Principles and practices of developing teams, motivating employees and managing in a team environment.
  • Applicable town, county and state liquor laws.
  • Cocktailing, mixology and proper bar technique.
  • Wines, beers, and liquors in inventory.
  • Use of specified computer applications involving word processing, queries, data entry and/or standard report generation.
  • Use of specified computer applications involving the design and management of databases or spreadsheet files and the development of special report formats.
  • Office administrative practices and procedures.                     
  • Record keeping principles and practices.
  • Correct business English, including spelling, grammar and punctuation.
  • Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds both in person and over the telephone.
  • Planning, organizing, supervising, reviewing and evaluating the work of staff.
  • Motivating staff
  • Training others in policies and procedures related to the work.
  • Exceeding customers’ expectations.
  • Communicating effectively in oral and written forms.
  • Compiling and summarizing information and preparing activity reports.
  • Organizing ones work, setting priorities and meeting critical deadlines.
  • Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.


The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of the job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Mobility to work in an office setting, use standard office equipment; stamina to sit for extended periods of time; strength to lift and carry up to 20 pounds; vision to read printed materials and computer screen; dexterity to utilize computer equipment; hearing and speech to communicate in person or over the telephone.