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CA
Clark's Aspen
Restaurant General Manager
Career Insights for Restaurant / Food Service Manager
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Based on Colorado data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$61,268 / year median in Colorado
+12% projected growth
Job Description
About Us At MML Hospitality, our mission is to create some of the world's most memorable hospitality experiences—where food, design, service, and storytelling come together seamlessly. Located in the heart of downtown Aspen, Clark's Oyster Bar brings our signature coastal charm to the Rockies. Known for serving the freshest raw bar, iconic seafood dishes, crisp martinis, and an extensive wine list, Clark's balances high-touch, refined service with a lively, welcoming neighborhood atmosphere. The Role We are seeking a seasoned, executive-level General Manager to lead daily operations at Clark's Aspen. As the operational leader of this flagship mountain location, you will own overall restaurant performance—driving guest satisfaction, cultivating a high-performing team, managing financial targets, and upholding MML's distinct standard of hospitality. The ideal candidate is a long-tenure operator who thrives in high-volume, luxury environments and possesses deep expertise navigating the unique operational and staffing dynamics of the Aspen resort market. Key Responsibilities Operations & Guest Relations Oversee all daily FOH and BOH operations to ensure seamless execution, walking the room during every service and driving pre-shift alignment. Act as the primary host, building long-term relationships with local regulars, seasonal residents, luxury concierges, and VIP clientele. Partner closely with the Executive Chef as a true peer to lead the unit, managing FOH labor and top-line revenue while aligning on menu execution. Effortlessly manage floor strategy across high-volume peak seasons (summer and ski season) while driving sustained engagement during shoulder seasons. Leadership & Team Development Recruit, hire, train, and mentor a high-performing FOH management team and floor staff. Foster a collaborative, growth-oriented culture that prioritizes staff retention and internal promotion. Lead ongoing staff education across raw bar sourcing, high-end wine programs, spirits, and elevated service steps. Financial Performance & Administration Drive top-line sales while maintaining complete P&L accountability—managing FOH labor, operational expenses, and COGS alongside the Executive Chef. Develop seasonal operating budgets, demand forecasts, and scheduling strategies tuned to Aspen's unique labor market. Ensure full regulatory compliance with health codes, liquor laws, and OSHA standards.