Aspen Snowmass

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Restaurant Maître d'

at Aspen Snowmass

Posted: 5/9/2019
Job Reference #: 7554
Keywords: restaurant, food

Job Description

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It’s been called Aspen’s “finest spot to wine, dine and unwind.” The name element 47 pays tribute to silver, the precious metal that first put Aspen on the map, and to the finest silver service cuisine —for breakfast, lunch, après and dinner, 7 days a week. Our team of culinary and wine professionals is one very good reason our hotel has enjoyed the rare Five-Star, Five-Diamond ranking for so long. In 2015, element 47 received its first Five-Star Restaurant Award, the only one among Aspen restaurants. Whether you ski in for lunch, drop in at the bar for a more casual rendezvous, or join us for the most special of occasions, you’ll be greeted with warmth, not formality.  

Position Summary 
Assist in generating business for the restaurant, connecting with guests, creating and maintaining relationships with regulars, manage reservations and reservation system. Drive service standards and conduct ongoing training.

12-10, 3-CL

Service Standards:
•    Eye contact should be made at a distance of no less than 10 feet from every guest
•    A genuine smile should be offered at a distance of no less than 5 feet from every guest
•    Employees should build rapport with guests during any conversation, if the guest responds to the initial statement with a conversational demeanor
•    Guest last name is used effectively, but discreetly, as a signal of recognition as least once and not more than twice during any conversation with guests
•    Before concluding conversations, the guest is verbally offered additional assistance with a statement relevant to the guest’s individual needs

•    Works hand in hand with Restaurant Manager to oversee Dining Room and Bar Service
•    Act as a liaison for Element 47 guests (existing and potential) by establishing and maintaining relationships and contacts
•    Runs reservation books and sets up floor
•    Update, maintain guest notes, profiles, amuses, VIP amenities and databases in Open table
•    Maintain restaurant standards, procedures and policies
•    Communicate with the staff regularly
•    Seeks out staff’s opinion for improving operations
•    Conduct daily pre-service, ensuring staff is knowledgeable on all guests’ products (beer, wine, liquor, food)
•    Ensures standards of service are upheld at all times
•    Look for ways to continue to evolve the dining experience and raise the bar
•    Assist in overseeing the bar and cocktail beverage program development and training
•    Format and Update Menus
•    Create Nightly Pre-service Notes
•    Communicate with kitchen concerning quality, presentation, timing and guest comments
•    Assist upkeep of physical facilities
•    Assist in maintaining high level of guest satisfaction, makes immediate corrective action
•    Contact guests regarding upcoming reservations and special menus
•    Conduct ongoing training for all meal periods
•    Host Monthly Departmental Meetings
•    Assist in planning and executing special holidays and functions
•    Assist in supervision of wait staff, hosts, and back servers, closes bar as needed, assist in scheduling staff, payroll
•    Ensures nightly side work is completed up to standard
•    Ensures staffs appearance and conduct are impeccable
•    Ensure on-going service, food, wine and spirit training occurs and tests are administered
•    Develop and discipline staff
•    Follow up on guest issues
•    Maintain daily log book
•    Review the Flash daily to understand budget and act
•    Ensure Micros is entered properly
•    Constantly monitor labor based on volume and use the flash to monitor daily progress
•    Establish and monitor sales contest between service staff on a regular basis
•    Supervise the care of equipment, minimizing waste, breakage and misuse
•    Look for ways to drive covers during all meal periods and increase beverage sales at lunch
•    Ensure opentable is constantly updated to maximize covers
Essential Functions of the Job:
•    Handles reservation requests, complete reservations properly in book, recommend alternate seating times when busy, describe facilities and cuisine
•    Make side list duties, station charts for service staff
•    Report guest comments to manager and list in log book
•    Conduct regular concierge blitz’s
•    Assists in the marketing of wine events, and holidays
 Education, Experience, Skills
•    College preferred or hotel/restaurant training
•    Three years Food & Beverage experience preferred
•    Minimum of 6 years combination education/experience
•    Professional appearance
•    Extensive restaurant service knowledge
•    Knowledge of food and cooking methods
•    Exceptional people skills.
•    Strong organization skills.
•    Proficient with MICROS, AVERO
•    Above average computer skills with Microsoft Word, Excel, PowerPoint, and Outlook
•    Advanced written and Verbal Communication Skills
•    Energetic Public Speaker

Physical requirements of the job include
•    Ability to carry heavy loads such as trays and tables (40-60 pounds)
•    Ability to pull heavy loads (300 pounds)
•    Standing, bending, and stooping required.
•    Ability to stand for an entire shift