Plan and manage the Restaurant, Room Service, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
SERVICE CULTURE FOCUS
To support Sage’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.
Manage the human resources within the department.
Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
Develop, recommend, implement and manage the department's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
Supervise the shift's operations in the restaurant and liaise with the kitchen staff to ensure smooth operations, compliance with procedures and safety regulations and an optimal level of quality service and hospitality are achieved.
Supervise the restaurant associates; interview, recommend hiring, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline as appropriate.
Update operating systems and compile and prepare various reports to aid in the administration of the restaurant.
Supervise the maintenance/sanitation of the restaurant and equipment during the shift to protect the assets, comply with regulations and ensure quality service.
Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.
Execute and promote accident prevention programs to minimize liabilities and related expenses.
Assume the responsibilities of the General Manager in his/her absence.
Eleven to thirty associates
Skilled in all facets of general business or area of specialty. Highly capable with current practices and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Natural instincts and insight for finding the best solution to unclear issues and problems. Reflects on vast experience to determine numerous future possibilities. Can see how the details fit into the big picture. Highly capable and resourceful problem solver. Manages the creative process within an organization to develop unique solutions. Leverages creative solutions in an organization resulting in competitive advantages. Makes great decisions.
Effectively divides, assigns, and delegates work. Communicates directions and purpose of work resulting in associate ownership, pride, and quality. Is able to assess how associates can improve performance. Able to motivate and develop associates to their potential.
Readily leads when challenges arise, formulates and communicates clear work plans, Gives regular feedback on progress towards goals and makes changes accordingly.
ENERGY AND DRIVE
Competitive, consistently driven to accomplish and exceed goals, able to create sense of urgency.
PERSONAL AND INTERPERSONAL SKILLS
Welcoming and warm personality, demonstrates care for customers and associates, sets the tone for others in stressful situations by responding in a cool, calm, and collected way, creates confidence and trust with others, is viewed by others as honest and direct, comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels, able to create an environment where associates thrive and actively seek approval of the manager, trusts associates, elevates associate confidence by encouraging decision making, is a self-improver who develops a variety of approaches and communication techniques tailored to each situation, builds high performing teams, compels teams to embrace a shared vision for success.
Excellent comprehension for assisting with guest and associate matters.
Interpreting instructions from customers, associates, and managers.
Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
Must have knowledge of food safety and chemicals/agents for training purposes.
Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required. Mobility -95% of shift covering all areas of outlets supervising.
Continuous standing to assist at hostess station -minimal stationary standing.
Climbing stairs -varies by location. No driving required.
More than two years of post high school education.
One to two years of employment in a related position with this company or other organization(s).
Computerized order machine, basic writing materials, restaurant and bar equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers.
Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
Sage Hospitality Resources - 10 months ago
Sage Hospitality Resources is wise to the ways of luxurious lodgings. The company is a leading hotel developer and operator with about 60...