Sage Restaurant Group
Job Overview
Plan and manage the restaurant, as appropriate 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 daily operations of the restaurant, room service and pool operations. May be required to assist with lounge and/or coffeehouse. Recommends promotional ideas and controls the budgets for the various areas. Responsibilities
ESSENTIAL RESPONSIBILITIES Manage the associates in the various outlets in order to attract, retain and motivate the 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 the operations of the restaurant, room service and any other food and beverage outlet as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service. Music talent relations and booking may be required. Required to be available to work all shifts (breakfast, brunch, pool hours and dinner). OTHER RESPONSIBILITIES All other duties as assigned, requested or deemed necessary by management. SUPERVISORY DUTIES 5 – 50 associate roles 1-2 leadership roles Behavioral Focus
At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization. Qualifications
Education/Formal Training More than two years of post high school education. College Degree recommended. Experience Two to three full years of full employment in a related position with this company or other organization(s). Knowledge/Skills Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Supervision/management communication skills are required. Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make decisions which are generally guided by established policy and procedures. Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors. Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules. Must have excellent verbal 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 chemicals/agents for training purposes. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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. Mobility - 95% of shift covering all areas of outlets supervising. Continuous standing to assist at hostess station. Climbing stairs - varies by location. No driving required. Environment Inside 90% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen EOE Protected Veterans/Disability
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Plan and manage the restaurant, as appropriate 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 daily operations of the restaurant, room service and pool operations. May be required to assist with lounge and/or coffeehouse. Recommends promotional ideas and controls the budgets for the various areas. Responsibilities
ESSENTIAL RESPONSIBILITIES Manage the associates in the various outlets in order to attract, retain and motivate the 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 the operations of the restaurant, room service and any other food and beverage outlet as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service. Music talent relations and booking may be required. Required to be available to work all shifts (breakfast, brunch, pool hours and dinner). OTHER RESPONSIBILITIES All other duties as assigned, requested or deemed necessary by management. SUPERVISORY DUTIES 5 – 50 associate roles 1-2 leadership roles Behavioral Focus
At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization. Qualifications
Education/Formal Training More than two years of post high school education. College Degree recommended. Experience Two to three full years of full employment in a related position with this company or other organization(s). Knowledge/Skills Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Supervision/management communication skills are required. Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make decisions which are generally guided by established policy and procedures. Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors. Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules. Must have excellent verbal 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 chemicals/agents for training purposes. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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. Mobility - 95% of shift covering all areas of outlets supervising. Continuous standing to assist at hostess station. Climbing stairs - varies by location. No driving required. Environment Inside 90% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen EOE Protected Veterans/Disability
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