Sage Hospitality Group
F&B Manager-Temporary Position
Sage Hospitality Group, Chicago, Illinois, United States, 60290
F&B Manager-Temporary Position
Join the team at
Sage Hospitality Group
in this temporary role. MERCAT - WHY US
Plan and manage the restaurant, 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. Position is responsible for the short‑term planning and daily operations of the restaurant and may manage a coffee shop or banquet. Recommends promotional ideas and controls the budgets for the various areas. Manage 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 (IHC/franchise) and manage the operations of the restaurant and any other food and beverage outlet to ensure compliance with SOPs, safety regulations, and all applicable federal, state, and local regulations for optimal service, quality, and hospitality. Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor, food, beverage, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. Create, recommend, and implement promotions, displays, buffet presentations, and ideas to capture more in‑house guests and a larger share of the local market. Monitor and control maintenance and sanitation of outlet areas and equipment to protect assets, comply with regulations, and ensure quality service. Education / Formal Training
More than two years of post‑high school education. Experience
Two to three full years of full employment in a related position with this company or other organizations. Knowledge / Skills
Thorough knowledge of restaurant/hotel practices and procedures to perform non‑repetitive analytical work; may require knowledge of policies and procedures and ability to determine course of action based on guidelines. Supervision/management communication skills required. Ability to investigate, analyze current activities or information and make logical conclusions and recommendations. Ability to make occasional decisions 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. Excellent oral communication for communicating with guests and associates, issuing instructions and policies. Excellent comprehension required to read and implement policies and procedures, write schedules, and read forecasts and SOPs. 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. Ability to lift, push, pull and carry tables, chairs, trays, plates, and chafing dishes on a daily basis (20–40 lbs). Bending: Bend to pick up dropped items, assist in serving food, or get supplies. Mobility: Use 95% of shift to cover all areas of outlets while supervising. Continuous standing at hostess station; minimal stationary standing required. Climbing stairs: varies by location. No driving required. Environment
Work inside 95% of shift. Temperatures may exceed 100°F in locations with outdoor dining or during kitchen work. Benefits
Accrued paid sick time and paid leave each pay period. $50 per month cell phone reimbursement. Eligible to participate in the company’s 401(k) program with up to 4% employer match, meeting safe harbor requirements and no vesting period. Calm Health application subscription. Employee assistance program. Eligible to purchase pet insurance. Great discounts on hotels, restaurants, and more. Eligible to participate in the employee referral bonus program. Up to $1,000 per referral. This is a temporary position covering a leave of absence, anticipated to conclude on or around 3/1/2026.
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Join the team at
Sage Hospitality Group
in this temporary role. MERCAT - WHY US
Plan and manage the restaurant, 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. Position is responsible for the short‑term planning and daily operations of the restaurant and may manage a coffee shop or banquet. Recommends promotional ideas and controls the budgets for the various areas. Manage 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 (IHC/franchise) and manage the operations of the restaurant and any other food and beverage outlet to ensure compliance with SOPs, safety regulations, and all applicable federal, state, and local regulations for optimal service, quality, and hospitality. Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor, food, beverage, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. Create, recommend, and implement promotions, displays, buffet presentations, and ideas to capture more in‑house guests and a larger share of the local market. Monitor and control maintenance and sanitation of outlet areas and equipment to protect assets, comply with regulations, and ensure quality service. Education / Formal Training
More than two years of post‑high school education. Experience
Two to three full years of full employment in a related position with this company or other organizations. Knowledge / Skills
Thorough knowledge of restaurant/hotel practices and procedures to perform non‑repetitive analytical work; may require knowledge of policies and procedures and ability to determine course of action based on guidelines. Supervision/management communication skills required. Ability to investigate, analyze current activities or information and make logical conclusions and recommendations. Ability to make occasional decisions 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. Excellent oral communication for communicating with guests and associates, issuing instructions and policies. Excellent comprehension required to read and implement policies and procedures, write schedules, and read forecasts and SOPs. 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. Ability to lift, push, pull and carry tables, chairs, trays, plates, and chafing dishes on a daily basis (20–40 lbs). Bending: Bend to pick up dropped items, assist in serving food, or get supplies. Mobility: Use 95% of shift to cover all areas of outlets while supervising. Continuous standing at hostess station; minimal stationary standing required. Climbing stairs: varies by location. No driving required. Environment
Work inside 95% of shift. Temperatures may exceed 100°F in locations with outdoor dining or during kitchen work. Benefits
Accrued paid sick time and paid leave each pay period. $50 per month cell phone reimbursement. Eligible to participate in the company’s 401(k) program with up to 4% employer match, meeting safe harbor requirements and no vesting period. Calm Health application subscription. Employee assistance program. Eligible to purchase pet insurance. Great discounts on hotels, restaurants, and more. Eligible to participate in the employee referral bonus program. Up to $1,000 per referral. This is a temporary position covering a leave of absence, anticipated to conclude on or around 3/1/2026.
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