Find & Apply For Restaurant / Food Service Manager Jobs in Louisville, Colorado

About The Birdie Bar The Birdie Bar is an upscale, experience-driven venue that combines the sophistication of a contemporary bar and casual restaurant with the excitement of state-of-the-art indoor golf simulators in Louisville, Colorado. Our guests come to relax, dine, socialize, and tee off in style. We pride ourselves on delivering top-tier service, a curated food and beverage program, and a fun, welcoming atmosphere for golf lovers and casual guests alike. Position Overview The Culinary Manager is a dynamic, hands-on leader responsible for ensuring an exceptional guest experience across all areas of The Birdie Bar with primary focus over kitchen operations. The ideal candidate will bring strong leadership, communication skills, relational skills, attention to detail, and a passion for hospitality, food, and team development. Key Responsibilities Lead and supervise all back-of-house staff Oversee the day-to-day execution of service across dining, bar, and private events Collaborate with the General Manager and ownership to maintain alignment between food and beverage offerings Ensure all team members are trained on service standards, food safety, cleanliness, and company policies. Engage directly with guests when needed Maintain a visible, professional presence during peak hours to guide staff, manage the floor, and support operations. Monitor inventory and supply levels for the back of house and bar and order accordingly. Manage inventory and waste in alignment with budget provided by General Manager and ownership Assist with scheduling, shift coverage, and labor cost control. Support with menu development and cost analysis as needed Execute all prep related to private events directly or indirectly as needed Contribute to a culture of continuous improvement, teamwork, and high performance. Other duties as assigned. Qualifications Culinary degree preferred 1+ years of back-of-house management experience in a full-service restaurant or bar environment; experience with entertainment or experiential venues preferred. Exceptional customer service skills with a guest-first mentality. Strong leadership and team development abilities. Working knowledge of restaurant operations, menu development, and food service standards. Comfortable with leading front-of-house team as needed as the Manager on Duty Availability to work evenings, weekends, and holidays as required. ServSafe Manager certification (or ability to obtain). Must be eligible to work in the United States. Must be able to pass a background and credit check. Previous customer service experience. Must be of legal age according to State regulations to serve alcohol.

Competencies:

Demonstrated ability to manage and lead teams and maintain professional relationships with employees, suppliers, patrons, partners, and community members Pleasant, polite, engaging, professional manner and a neat and clean appearance. Ability to be discreet with confidential and sensitive issues. Must be able to handle the pressures of simultaneously coordinating a broad range of activities and recommend appropriate solutions to restaurant problems Excellent verbal, listening, and written communications skills to maximize effectiveness with diverse employees, suppliers, customers, partners, and community members Data-driven, solution-oriented, organized, deadline-centered, and relentless focus on the customer and The Birdie Bar mission, vision, values, and quality standards. Prior success working with budgets, payroll, cash handling, revenue and forecasting Situational leadership and mature decision making when balancing issues requiring structure against those requiring flexibility or change Can operate both strategically and also be "hands on" Ability to keep up with the trends and innovations in the industry. Ability to work independently, assist with a variety of projects and be assertive as appropriate. Keeps The Birdie Bar General Manager promptly and fully informed of all issues; i.e., problems, unusual matters of significance as well as positive events and takes prompt corrective action where necessary or suggests alternative courses of action A passion for delivering exceptional customer experiences while maintaining operational excellence.

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Ability to safely and successfully perform the essential job functions. Ability to maintain regular, punctual attendance. Hours may vary if Manager must fill in for his/her employees or if emergencies arise (typical work week = 45 - 55 Hours, exceptions are possible) Ability to perform all functions at the restaurant level Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operate phones, computers, printers, fax machines, audio/visual, security, copiers, and other office equipment. Compensation & Benefits Competitive salary based on experience Health benefits Employee discounts Opportunities for advancement in a growing hospitality brand Apply to join our team as a Culinary Manager where you can make an impact by leading a talented group of individuals dedicated to providing outstanding service in a vibrant and fun environment!

Job Type:

Full-time Pay:

$55,000.00 - $58,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Flexible schedule Health insurance Paid time off Vision insurance

Work Days:

Monday to Friday Weekends as needed Shift availability: Day Shift (Required) Night Shift (Required) Ability to

Commute:

Louisville, CO 80027 (Required)

Work Location:

In person