General Manager – 192 at The Blake (Legal)
192 at The Blake is the signature dining destination at Taos Ski Valley, where elevated cuisine meets alpine luxury. We are seeking an experienced and polished General Manager to lead daily operations and uphold the highest standards of service, hospitality, and culinary excellence.
The General Manager is both a strategist and a hands-on leader, responsible for ensuring seamless dining experiences, cultivating a culture of European-style hospitality among staff, and maintaining operational and financial excellence. This individual sets the tone for the guest experience, develops and mentors the team, and ensures that every detail reflects the sophistication of 192 at The Blake.
This job description is intended to be a broad description of duties. You will be asked to carry out all responsibilities in accordance with the organization's policies and applicable laws. Specific information on duties and policies can be found with your supervisor or in the Employee Reference Guide. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.
Essential Job Responsibilities:
Deliver consistently refined, relationship-driven experiences that exceed guest expectations.
Lead with an innkeeper mentality--engaging with guests, anticipating needs, and personalizing service.
Engage with guests, solicit feedback, and ensure thoughtful resolution of concerns.
Observe and coach staff to maintain impeccable service standards.
Oversee daily service from open to close, ensuring smooth execution.
Maintain strong working knowledge of all front- and back-of-house positions and provide support as needed.
Oversee quality assurance of all food, beverages, and presentation.
Identify opportunities to elevate speed, consistency, and overall dining experience.
Recruit, hire, train, and retain top hospitality talent with year-round retention strategies.
Provide clear expectations, coaching, and career development to staff.
Conduct regular staff evaluations and ongoing training for service excellence.
Partner with the Executive Chef to align menu identity, wine and cocktail programs, and culinary activations with the broader resort F&B vision.
Review and analyze financial data to maximize profitability while maintaining guest experience standards.
Prepare daily financial reports, end-of-shift notes, and operational updates.
Manage inventory and ordering supplies.
Support special events and private dining with precision and excellence.
Reliable attendance on all scheduled workdays
Other duties as assigned
Personal Skills:
Polished and professional presence with exceptional interpersonal skills.
Innovative, creative, and inspiring leader who is always pushing the team and operation to be industry leading.
Detail-oriented with a relentless pursuit of excellence.
Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and grace.
Commitment to Taos Ski Valley, Inc.'s Vision, Purpose, and Values.
Qualifications/Knowledge:
Minimum 3 years of leadership experience in fine dining or upscale restaurant management.
Strong knowledge of hospitality operations, food and beverage service, and luxury guest expectations.
Advanced understanding of food safety, regulatory standards, and best practices.
New Mexico Food Handlers and Alcohol Server Certifications (or ability to obtain upon hire).
Proficiency in Microsoft Office; experience with Aloha POS preferred.
Strong financial acumen with the ability to interpret and act on operational data.
Ability to prioritize and perform multiple functions simultaneously in a high-pressure environment.
Ability to work a flexible schedule including weekends, holidays, and evenings.
Work Environment:
Ski Valley, Inc. is often a fast-paced work environment, especially during Holidays and Peak days. TSVI is in a high-altitude alpine environment. Position may require travel on uneven, snow-packed, or icy terrain and may be exposed to wet, cold, and/or humid conditions. Must be able to work in close quarters and with other staff in a kitchen and restaurant environment.
Physical Demands of Position Include:
Will frequently lift up to 25 pounds, occasionally lift up to/over 50 pounds. 75% of the time will be spent standing, reaching, talking, hearing, tasting and smelling. 25% of the time may be spent walking, climbing/balancing. Occasionally sitting - less than 15% of the time. Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi-regular basis.
Background Check:
Positions dealing with children, of safety-sensitive and/or confidential nature, require driving or positions that handle cash may require a background check and MVR check. Employment is contingent upon a favorable background check and MVR check.
Is a Background Check required for this position: Yes
Is an MVR required for this position: No
