Restaurant Manager Job at Sage Hospitality Group in Napa

Overview

Sage Hospitality Group is set to hire a Restaurant Manager to join us at the Napa Valley Marriott Hotel & Spa, Napa, CA. The property offers a resort-style experience with comfortable rooms and suites, garden spaces, a pool and splash bar, local ingredients and premium wine pairings, and venues for meetings and events in a scenic Napa setting.

As part of Sage Hospitality Group, we strive to be the best and create excellence in everything we do. We empower our employees to make positive impacts on the communities in which we live and work, providing genuine service and opportunities for personal and professional growth. We welcome independent thinkers, entrepreneurial spirits, risk takers and creative minds to join our team.

Plan and manage the restaurant, room service and other food and beverage outlets as appropriate to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting or exceeding financial goals. The role involves short-term planning and daily operations of the restaurant and room service and may include a lounge or quiet bar. Recommends promotional ideas and manages budgets for the various areas.

Responsibilities

• Manage the associates in the various outlets to attract, retain and motivate employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination as appropriate.
• Implement company programs and manage operations of the restaurant, room service and other food and beverage outlets to ensure compliance with SOPs, safety regulations and applicable laws, delivering optimal service, quality and hospitality.
• Forecast, monitor, control and report on outlet budgets (labor, food, beverage, supplies, equipment) to maximize revenue and minimize expenses while ensuring adequate staff and supplies.
• Respond to customer trends, needs, issues and feedback to ensure a quality experience and inform future sales opportunities.
• Create and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and the local market.
• Monitor and control maintenance and sanitation of outlets and equipment to protect assets and ensure quality service.

Qualifications

• Education/Formal Training: More than two years of post-high-school education.
• Experience: Two to three full years in a related position with this company or others.
• Knowledge/Skills: Thorough knowledge of restaurant/hotel practices and procedures; supervision/management communication skills; ability to investigate and analyze activities and make recommendations; strong guest and associate communication; reading and interpreting policies and procedures; familiarity with chemicals/agents for training.

Physical Demands

• Ability to lift, push, pull and carry tables, chairs, trays, plates and chafing dishes (20–40 lbs) daily; bending to pick up items and assist in service; sustained mobility and standing; climbing stairs; occasional non-driving requirements.

Environment & Benefits

• Inside 95% of work day with possible higher temperatures in outdoor dining areas and kitchens.
• Medical, dental and vision insurance; 401(k) with employer matching; Employee Assistance Program; hotel/restaurant discounts; Employee Referral Bonus Program; Unlimited PTO.
• Compensation: USD 70,000.00 - USD 80,000.00 per year.