Hotel Restaurant Manager - Jackdaw Restaurant in Aurora, Colorado at DoubleTree by Hilton Denver - Aurora

We are proudly managed by O’Reilly Hospitality Management, LLC ("OHM")

At OHM, we are:

• A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, communityinvolvement, & philanthropic outreach efforts.
• Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact.
• Seeking supportive, collaborative, detailed-oriented people to join our team!

At OHM, we offer:

• 401(k) & Roth 401(k) with company match – full-time and part-time Team Members are eligible!
• Health, Dental, Vision & Life Insurance
• Paid Time Off, including Paid Parental Leave
• Growth Potential and Career Advancement
• Hotel/Restaurant Travel Perks & Discounts!

Never wait for a paycheck again! OHM Team Members can sign up for earned wage access through DailyPay on day one!

Now Hiring: Hotel Restaurant Manager
Location: Jackdaw Restaurant, Doubletree Hotel by Hilton, Aurora, CO

Essential Responsibilities:

• Leads, trains, coaches, and develops restaurant team members, including participating in recruitment and hiring, onboarding, performance evaluations, recognition, engagement, and progressive discipline.
• Oversees the daily operations of the hotel restaurant and related dining and breakfast service areas to ensure efficient, consistent, and high-quality service.
• Establishes and maintains service standards that promote exceptional guest experiences and deliver world-class guest service.
• Greets guests warmly and professionally, responds to questions and requests, and resolves guest concerns promptly and appropriately.
• Plans staffing and service levels based on hotel occupancy, business forecasts, reservations, events, and anticipated guest volume to maximize operational efficiency.
• Creates a positive, professional, and team-oriented work environment that supports employee engagement, accountability, and retention.
• Assists with departmental budgeting, forecasting, revenue management, labor planning, and expense control to support financial performance and profitability.
• Monitors labor utilization and adjusts staffing and team assignments based on business needs while maintaining appropriate service levels.
• Oversees cash handling, guest check processing, point-of-sale procedures, and end-of-shift reconciliation in accordance with company and property procedures.
• Monitors restaurant sales, service performance, guest feedback, and operational results and takes appropriate action to improve performance.
• Maintains appropriate inventory levels and assists with ordering, receiving, storage, rotation, and control of food, beverages, supplies, and other restaurant products.
• Helps control food, beverage, labor, and operating costs through proper portion control, inventory practices, waste reduction, and adherence to established procedures.
• Ensures restaurant, dining, service, storage, and equipment areas are clean, organized, attractive, and properly maintained.
• Ensures restaurant equipment is properly operated, maintained, and reported for repair or replacement as needed.
• Ensures compliance with OHM, brand, health department, food safety, sanitation, EcoSure, OSHA, and other applicable standards and requirements.
• Conducts and/or participates in inspections, audits, and corrective action processes to maintain compliance with company, brand, and regulatory standards.
• Collaborates with Front Office, Sales, Banquets, Housekeeping, Culinary, and other hotel departments to coordinate guest needs, special events, group business, and overall hotel operations.
• Reviews occupancy reports and other operational information to anticipate business needs and effectively manage the flow of guests and restaurant team members.
• Ensures breakfast vouchers, reports, receipts, and other required documentation are accurately completed and submitted according to property procedures.
• Performs restaurant service duties, including serving guests, processing payments, clearing tables, or assisting other team members, when necessary to support operations and guest service.
• Maintains a visible management presence throughout the restaurant and leads by example in professionalism, service, teamwork, and accountability.
• Reports to work as scheduled, on time, and in appropriate uniform in accordance with company policy.
• Maintains knowledge of and complies with all OHM, brand, property, and departmental policies, procedures, and standards.
• Performs other related duties and responsibilities as assigned by management.
• Embrace O’Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness and Safety culture.

Skills & Abilities:

• Strong leadership and team-building skills with the ability to motivate, coach, develop, and hold team members accountable.
• Excellent verbal and written communication, interpersonal, and guest service skills.
• Strong organizational, time-management, problem-solving, and decision-making skills with the ability to prioritize competing demands.
• Ability to manage multiple operational functions and remain composed and effective in a fast-paced environment.
• Ability to analyze business needs, staffing levels, and operational results and take appropriate action to improve performance.
• Strong knowledge of restaurant operations, food safety, sanitation, inventory control, cash handling, and service standards.
• Ability to effectively manage and resolve guest concerns while maintaining professionalism and a positive guest experience.
• Ability to work effectively with individuals with diverse personalities and backgrounds while maintaining professionalism, tact, and diplomacy.
• Proficient in Microsoft Office Suite and restaurant/hotel point-of-sale and other applicable computer systems.
• Professional appearance and demeanor with a commitment to maintaining OHM and brand standards.

Experience & Education:

• Minimum of 2–3 years of restaurant, food and beverage, or hospitality experience, with prior supervisory or management experience preferred.
• High School diploma or equivalent required; additional education or hospitality/restaurant management training preferred.
• Experience leading, training, and developing restaurant or food and beverage team members.
• Experience with restaurant operations, labor management, inventory control, cash handling, and guest service preferred.
• Bilingual / Spanish is a plus.

Work Environment & On-Site Requirement:

• This is an on-site position requiring regular presence at the hotel to oversee daily restaurant operations, lead and support team members, and provide direct guest service.
• Due to the nature of hotel and restaurant operations, the schedule may vary and may include early mornings, evenings, weekends, holidays, and other hours based on business needs.
• The position requires flexibility to adjust work hours and remain on-site as needed to support operational demands, staffing needs, and guest service.

Physical Requirements of the Position:

• Light Work: Exerting up to 40 pounds of force occasionally (Occasionally: activity or condition exists up to 1/3 of the time), and/or up to 20 pounds of force frequently (Frequently: activity or condition exists up to 1/3 to 2/3 of the time), and/or a negligible amount of force constantly (Constantly: activity or condition exists up to 2/3 or most of the time) to move objects. Requires walking or standing to a significant degree.
• May be required to lift in excess of 40 pounds on occasion.

Physical Activity of the Position:

• Climbing, balancing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Environmental Conditions:

• Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.

O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications