At the foot of majestic Aspen Mountain and steps from the heart of town, the Hotel Jerome offers guests an incomparable setting for an ideal getaway whatever the season. A model example of thoughtful historic preservation, our hotel in Aspen elegantly blends the comfort, convenience and understated luxury of today’s finest Aspen boutique hotels with an authentic mountain aesthetic and spirit. World-class dining and spa offerings contribute to a truly elevated and unique experience.

Hotel Jerome is the iconic hotel of the American West and social hub of Aspen: warm, friendly and busting with life and laughter. Charming and full of personality, this is the place where great stories are born and told. Hotel Jerome is rich in history, yet relevant and current with its amenities and furnishings. Charismatic, with a bit of whimsy, friendly and genuine. Hotel Jerome is the sought-out atmosphere for “explorers” of body, mind and spirit.

Aspen’s crown jewel offers the perfect retreat from which to explore the region’s abundant outdoor attractions and world-class dining and shopping. This landmark hotel is renowned among luxury hotels in Aspen for its relaxed elegance, gracious service and authentic mountain spirit. Discover luxurious accommodations, a variety of dining options and the modern amenities of a world-class, luxury boutique hotel in Aspen.
 

About Hotel Jerome, Auberge Resorts Collection

Located in the heart of town, the 97-room Hotel Jerome, Auberge Resorts Collection, continues to retain its identity as one of the great hotels of the American West. This year, Aspen’s legendary crown jewel, unveiled new social spaces including a renovated Aspen Times newspaper building, residential-style suites facing Ajax Mountain and a sultry underground bar – Bad Harriet. The 130-year-old historic landmark boasts luxurious, contemporary accommodations and modern amenities that honor the property’s iconic mountain spirit. Considered as one of Aspen’s favorite places since it opened in 1889 at the height of Aspen’s boomtown silver-mining era, the hotel features Prospect, an American bistro; après-ski favorite – the Living Room bar and lounge; the award-winning Auberge Spa; and the legendary J-Bar, which is lauded as an Aspen institution. Hotel Jerome was added to the National Register of Historic Places in 1986.

SUMMARY

Manager the front of house restaurant teams as well as the in room dining staff. Having a presence on the floor is of the utmost importance in this role. Direct servers, hosts, server assistants, food runners on table service according to hotel standards, courteously and efficiently. Direct room service staff on hotel standards including courteous and timely service.  At times may manage bar outlets.  Command knowledge of all outlet menus including beverage offerings. Retrieve and serve food and beverage orders to guests’ tables. Collect payments. Provide an above and beyond level of service to fellow managers, team members and guests alike. Assist in the maintenance of the Restaurant, room service, and bar areas along with all equipment. Support and directly manage the host team and restaurant concierge as it specifically relates to coordinating large party bookings, the flow of service for both FOH and BOH.

 

ESSENTIAL FUNCTIONS

  1. Maintain complete knowledge of:

    • All liquor brands, beers and non-alcoholic selections available in Restaurant, Room Service, and Pool Bar.

    • The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

    • Designated glassware and garnishes for drinks.

    • All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

    • Daily menu specials.

    • Restaurant, Room Service, Bars, and Pool Bar layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

    • P.O.S. and manual system procedures.

    • Daily house count, arrivals/departures, VIPs.

    • All department policies/service procedures.

    • Employee Handbook.

  2. Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.  

  3. Check storage areas for proper supplies, organization and cleanliness.  Instruct designated personnel to rectify any cleanliness/organization deficiencies.

  4. Assist with prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the week to meet the business demands.

  5. Check stocks of wines/champagnes and order shortages noted. Ensure wines are received, properly stored and kept secured.

  6. Meet with the Chef to review daily specials and 86'd items; update board throughout shift.  Ensure that staff is aware of such.

  7. Periodically check with the Front Desk to review updates on house count and arrivals.  Review sales for previous day; resolve discrepancies with accounting.  Track revenue against budget.

  8. Ensure that transfer slips and spill sheets are filled out and distributed in accordance with departmental standards.

  9. Ensure that each liquor bottle ordered is backed up by an exchange of an empty bottle of same liquor.

  10. Ensure that staff report to work as scheduled. Document any late or absent employees.

  11. Ensure coordination of breaks for staff.

  12. Ensure assignment of work and side duties to staff in accordance with departmental procedures. Identify situations that compromise the department's standards and delegate these tasks.

  13. Ensure the monitoring of the preparation of station assignments, ensuring compliance to departmental standards.

  14. Assist in conducting pre-shift meetings with staff and review all information pertinent to the day's business.

  15. Inspect grooming and attire of staff; rectify any deficiencies.

  16. Ensure the inspection and planning of materials and equipment for readiness of service; rectify deficiencies with respective personnel.

  17. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.

  18. Ensure the inspection of table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.

  19. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order.  Direct respective personnel to rectify deficiencies.

  20. Ensure that the Host/Hostess stand is clean, organized and stocked with designated supplies.

  21. Review the reservations, pre-assign designated tables and follow up on all special requests.

  22. Ensure that specified amount of menus and wine lists are available and in good condition for each meal period.  

  23. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.

  24. Monitor that Host/Hostess in greeting and escorting guests to their tables according to departmental procedures.  Ensure that tables are seated to best service the guests.

  25. Anticipate heavy business times and organize procedures to handle extended waiting lines.

  26. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.  Promote positive guest relations at all times.

  27. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

  28. Monitor and handle guest complaints and taking the appropriate steps to ensuring guest satisfaction.

  29. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

  30. Ensure that the status of all orders are checked and are delivered within designated timeliness.

  31. Monitor and ensure that all tables are cleared and reset according to department procedures.

  32. Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.

  33. Assist restaurant staff with their job functions to ensure optimum service to guests.

  34. Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.

  35. Ensure that restaurant reservations/cancellations are taken, recorded and confirmed in accordance with departmental standards.

  36. Access all functions of the P.O.S. system in accordance to specifications. Restock journal tape and change ribbons as needed.

  37. Handle void checks in accordance with Accounting procedures.

  38. Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.

  39. Issue manual checks when the system is down and ensure accountability of such.

  40. Run system-closing reports and ensure that all servers' checks are closed before they sign out.

  41. Ensure all closing duties for staff are completed before staff sign out.  

  42. Provide feedback to staff on their performance, ensuring that all procedures are carried out to departmental standards. Handle disciplinary problems and counsel employees according to hotel standards.

  43. Foster and promote a cooperative working climate, maximizing productivity and employee morale. 

  44. Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.

  45. Document pertinent information in department logbook.

  46. Complete all paperwork and closing duties in accordance with departmental standards.   Review status of assignments and any follow-up action with on-coming supervisor.

  47. Attend designated meetings, menu and wine tastings.  Lead Daily Line-up.

  48. Assist in writing all reviews for Restaurant staff.  Ensure all reviews are performed as scheduled. Forward to F&B Director and HR for approval prior to delivering the review.

  49. Expedite on floor or in kitchen as business demands.

  50. Update P.O.S. menu changes.

  51. Conduct five day formal training program on the required job functions with criteria expected and department orientation with new hires.  Conduct ongoing training with existing staff.

  52. Prepare and submit daily/weekly payroll and tip distribution records.

  53. Complete and direct scheduled inventories.

  54. Train and monitor that sequence of service is being followed by staff.

  55. Ensure staff have the proper equipment they need by being involved in quarterly CG&S inventories and pulling or ordering equipment in a timely manner when shortages are known.

  56. Participate in and support hotel and company efforts towards sustainability and environmental initiatives as part of the Planet Auberge program.

 

Perform other duties as directed, developed or assigned.

 

QUALIFICATIONS

 

Essential:

  1. High School graduate

  2. Minimum 21 years of age to serve alcoholic beverages

  3. 3 years experience as a fine dining or upscale server

  4. 2 years experience in Food & Beverage leadership role

  5. Ability to satisfactorily communicate in English with guests, management, members and co-workers to their understanding

 

Desirable:

  1. Food Handling Certificate

  2. High school graduate, some college.

  3. Previous experience as a Fine Dining Captain. 

  4. Ability to communicate in a second language, preferably Spanish.

  5. Certification of previous training in liquor, wine and food service.

  6. Previous culinary training.

  7. Certification in alcohol awareness program.

  8. Certification in CPR

  9. Knowledge of Computerized P.O.S. systems, preferably SMS.

  10. Previous guest relations training.

 

SKILLS

 

Essential:

 
  1. Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding in person and by telephone.

  2. Ability to provide legible communication.

  3. Ability to compute basic mathematical calculations.

  4. Ability to lift and carry 30 lbs.

  5. Ability to stand and walk for up to 12 hours.

  6. Ability to think clearly and remain calm under pressure, making sound and logical decisions quickly

  7. Ability to enforce hotel's standards, policies and procedures with Restaurant/Bar staff.

  8. Ability to prioritize and organize service requirements at all tables in assigned station.

  9. Ability to direct performance of Restaurant/Bar staff and follow up with corrections where needed.

  10. Ability to motivate Restaurant/Bar staff and maintain a cohesive team.

  11. Ability to ascertain Restaurant/Bar staff training needs and provide such training.

  12. Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.

  13. Ability to focus attention of details.

  14. Ability to suggestively sell menu items, beverages and wines.

  15. Ability to input and access information into P.O.S. system.

  16. Ability to exert physical effort in transporting equipment and wares.

  17. Ability to endure abundant physical movements in carrying out job duties.

  18. Ability to ensure security and confidentiality of guest and hotel information.

  19. Ability to anticipate and understand guests’ service needs.

  20. Ability to perform job functions with minimal supervision.

  21. Ability to direct timing and performance of servers and Bus-persons in providing quality service to guests.

 

Desirable:

 
  1. Knowledge of SMS, and Microsoft Office software.

  2. Knowledge of the local geographic area, competitors, and business trends.

  3. Knowledge of destination, activities, food & beverage and spa

  4. Knowledge of SMS, gourmet food and beverage background, knowledge of (high-end) industry publications, and customer service skills

  5. Ability to work flexible schedule, to include weekend and evenings as needed for the benefit of departmental coverage.

  6. Bilingual:  English and Spanish

 

PHYSICAL DEMANDS

1. Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing

2. Constant need to perform the following physical activities: grasping, turning, finger dexterity. 

3. Frequent need to stand and/or sit for long periods of time.

4. Lifting/carrying up to 30 lbs. frequently and 50 lbs. occasionally.

5. Vision requirements: Frequently need to see small details and things clearly beyond arms’ reach.

6. Hearing requirements: constant need to speak on telephone.

7. Respond to general public and converse with staff.   Ability to hear fire alarms and emergency equipment.

 

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties.  All duties and requirements are essential job functions.

 

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job related duties assigned by their supervisor.


Pay Rate $60K

What Else?
At Auberge, we are passionate about our mission to be the best loved operator of one-of-a-kind luxury properties and experiences.  We are storytellers and story-makers, delivering simple pleasures and creating indelible memories. Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort and beauty.  Whatever role we play in Auberge, and wherever we reside and work, we all live by the view that our core purpose is to enrich people’s lives.

If that philosophy resonates with you and you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family.

Hotel Jerome is an Equal Opportunity Employer, M/F/D/V. Hotel Jerome provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Hotel Jerome complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
 


About Auberge Resorts Collection:
Auberge Resorts is a collection of exceptional hotels, resorts, and private clubs, each with a unique personality that assures a memorable guest experience. Property accolades include Michelin Star, Forbes 5 Star and Relais & Chateaux. With 19 distinctive properties in pristine locations including Napa Valley, New England, Colorado, Fiji, Greece, Mexico, Anguilla, and Costa Rica, Auberge Resorts offers handcrafted careers to exceptional professionals with a heart for hospitality and a passion for joy and happiness.
 

Department: Food & Beverage
This is a management position
This is a management positions position

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