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About the Role

We are seeking a General Manager for Alteno who shares our values and will champion them. If you strive to be a leader second-to-none, know how to motivate a team, elevate standards, and cultivate an environment for learning, we want to connect. This role requires a people magnet, a genius at anticipating obstacles and finding quick solutions, and someone not afraid to get in the trenches with their team.

Responsibilities

Lead, motivate, and energize the team while being responsible for the total operation and financial performance of the restaurant.
Analyze profit and loss statements.
Build sales.
Hire and train management and hourly team members.
Ensure daily execution of safety/sanitation protocols, quality food preparation, and exceptional guest service.
Develop and communicate a departmental strategy aligned with the property and brand.
Establish goals to optimize performance and hold the department leadership team accountable.
Provide inspirational leadership to enliven the 1 Hotels Vision, Mission and Compass.
Supervise and manage team members and day-to-day operations, understanding positions well enough to perform duties in team member absence.
Ensure and maintain the productivity level of team members.
Assist team members on the floor during meal periods and high demand times.
Provide excellent customer service to all team members and respond quickly and proactively to concerns.
Monitor guest feedback and performance data to optimize guest engagement and retention.
Take appropriate corrective action.
Respond quickly and proactively to guest concerns and take ownership of complaints until resolved.
Improve service by communicating and assisting team members to understand guest needs, providing guidance, feedback, and individual coaching.
Meet with guests informally to obtain feedback on food & beverage quality, service, and overall satisfaction.
Stay informed of market trends and introduce new products and services to drive guest engagement and revenue.
Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation, and driving change.
Identify the developmental needs of others and provide opportunities for growth and development.
Develop the departmental budget and monitor financial performance.
Maintain a positive cost management index for departmental operations.
Partner with the Marketing team to develop a comprehensive restaurant marketing plan.
Oversee the financial aspects of the department including purchasing, payment of invoices, and payroll.
Ensure proper controls are in place and policies are established and followed.
Establish and maintain open, collaborative relationships.
Ensure regular, ongoing communication occurs.
Establish and maintain relationships with leaders and team members in other departments.
Recruit and select talented leaders and team members who will enhance the 1 Hotels culture.
Create a learning atmosphere with a focus on continuous improvement.
Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance.
Utilize interpersonal and communication skills to lead, influence, and inspire others.
Build and maintain an organizational culture that maximizes employee engagement and attracts top talent.
Ensure the environment of the department emphasizes motivation, empowerment, teamwork, continuous improvement, and a passion for providing service.
Ensure company policy and Restaurant Brand Standards are followed.
Optimize profits by controlling food, beverage, and labor costs.
Hire, train, and develop new hourly team members.
Increase sales by ensuring guest satisfaction and prompt problem resolution.
Maintain an overall management style in accordance with established best practices.
Provide leadership and direction to all team members to ensure efficient operation.
Ensure food quality and availability.
Prepare and present hourly team member reviews.
Responsible for ensuring team members have the tools to do their jobs.
Oversee the progressive discipline aspects of the department.
Ensure the training for newly hired staff is completed and they are certified to do their jobs.
Complete all tasks assigned by Division Head on time.
Manage day-to-day operations during scheduled shifts, including daily decision-making, team member support, guest interaction, scheduling, and planning.
Review daily inventory, food costs, missing check reports, average checks, cover counts, and sales goals, and develop action plans.
Work with all FOH managers to achieve individual performance goals and metrics.
Continually communicate with the management team, line employees, and support staff regarding operational issues to find solutions.
Maintain regular 1 to 1 meetings with the management team to create accountability.
Maintain proper staffing levels to ensure efficient and proper guest service.
Be knowledgeable of policies regarding personnel and administer prompt, fair, and consistent corrective action.
Responsible for the cleanliness and proactive maintenance of all areas of the restaurant.
Prepare daily/weekly payroll reports.
Attend weekly staff meetings, F&B meetings, pre-convention meetings, and B.E.O. review meetings.
Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, and minimize waste.
Prepare end-of-shift reports including daily labor, food control, and daily sales.
Immediately communicate and report equipment problems, practice good preventive maintenance with the Engineering team.
Exercise good judgment and decision-making in escalating concerns and aggressively resolve issues.
Ensure the environment in the restaurant supports core values and encourages fun in the workplace.
Responsible for compliance with federal, local health and safety codes as well as company safety and security policies.
Emphasize safety, sanitation, and security awareness, and ensure team members are properly trained.
Ensure adherence to company cash handling and payment processing procedures.
Maintain food quality standards for the restaurant.
Oversee all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
Ensure facilitation of rallies in all shifts.
Responsible for the selection, onboarding, and retention of team members through motivation, recognition, coaching, and development.

Requirements

Minimum of 2 years full service restaurant experience as Restaurant Manager or Assistant General Manager level required.
Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction.
State and local alcohol enforcement where applicable.
Must be able to work a flexible schedule including opening, closing, weekends and holidays.
Flexibility to meet the demands of a 24-hour operation.
Must be able to effectively listen, understand, and clarify concerns raised by employees and guests in the proper manner.

Skills

Bi-lingual preferred.
Passion for the business and compassion for people.
Highly energetic, self-motivated, goal oriented and dependable.
Excellent oral and written communication skills.
Outstanding leadership, interpersonal and conflict resolution skills.
Extensive hands-on food and beverage knowledge and experience including multiple outlets with P&L responsibilities.
Strong leadership & organizational management skills.
Having directly supervised and led a team of at least 50 employees.
Strong knowledge in restaurant financial knowledge; (P&L /Budget/Food & Labor Costs).
Ability to prioritize, organize and delegate work assignments.
Ability to direct the performance of staff, motivate, maintain a cohesive team and follow up with corrections where needed.
Ability to ascertain staff training needs and provide such training.
Basic business math and accounting skills.
Strong analytical/decision-making skills.
MS Office
Understanding of P&L and profit management.

Location

Alteno

Work Type

Full-time

Experience Level

Manager
Assistant General Manager

Education Level

High school diploma or equivalent required
College degree preferred

About the Company

Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way.
The Food & Beverage teams at Starwood Hotels understand (and value) that thoughtful ingredients and extraordinary people are both required to execute an exquisite experience for our guests.
This exciting concept is developed in partnership with Chef Johnny Curiel and Kasie Curiel, co-founders of Fonda Fina Hospitality—the team behind the Michelin-starred Alma Fonda Fina.
The original Alteño in Denver, Colorado, was recently named to Condé Nast Traveler’s “Best New Restaurants in the World: 2026 Hot List.”
Chef Johnny Curiel is also a current James Beard Award finalist for Best Chef: Mountain Region.
As a mission-driven company, our purpose is our true north, and our compass guides the way.
The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in.
Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group.

Equal Opportunity

Starwood Hotels is an equal opportunity employer.
We believe in a diverse, sustainable workforce with an empowered, inclusive culture.
We are committed to non-discrimination on any protected basis covered under applicable law.
If you require any special accommodations, please visit People Operations.