Sage Hospitality Group
Restaurant Manager - Dune House Hotel & Spa - Jacksonville, FL
Sage Hospitality Group, Florida, New York, United States
Restaurant Manager – Dune House Hotel & Spa (Jacksonville, FL)
As part of Sage Hospitality Group, you will oversee all restaurant and food & beverage operations at the Dune House, ensuring exceptional guest experiences while meeting financial targets.
Responsibilities
Plan and manage the restaurant, room service and other F&B outlets to achieve customer satisfaction, quality service, and compliance with corporate, franchise and regulatory policies.
Oversee short‑term planning, daily operations, and promotional ideas; control budgets for labor, food, beverage, supplies and equipment.
Recruit, schedule, train, coach, counsel, conduct performance reviews, resolve issues and recommend discipline or termination as appropriate.
Implement company programs and ensure SOPs, safety regulations and local laws are met.
Forecast, monitor and report outlet budgets to maximize revenue and minimize expenses.
Respond to customer trends, pre‑empt issues and enhance future sales prospects.
Create and execute promotions, displays, buffet presentations and other marketing initiatives to capture in‑house guests and local market share.
Maintain outlet cleanliness, maintenance and compliance with sanitation standards.
All other duties as assigned by management.
Qualifications
Minimum of 2 years of post‑high‑school education.
Two to three years of full employment in a related restaurant or hotel management role.
Thorough knowledge of restaurant/hotel practices, policies and procedures.
Strong supervisory and communication skills.
Analytical ability to investigate, evaluate and provide logical recommendations.
Decision‑making ability guided by established policy.
Excellent oral and written communication; capability to interpret and disseminate policies and SOPs.
Knowledge of food safety chemicals and agents for training purposes.
Supervisory Duties Manage 5–50 associates across multiple outlets (restaurant, room service, lounge/bar).
Physical Demands
Lift, push and carry tables, chairs, trays, plates and chafing dishes (20–40 lbs).
Perform bending, standing and walking throughout the shift.
No kneeling or driving required.
Benefits Medical, dental and vision coverage; 401(k) plan; disability and life insurance; exclusive room discounts; free daily meals; tuition reimbursement; and more.
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Responsibilities
Plan and manage the restaurant, room service and other F&B outlets to achieve customer satisfaction, quality service, and compliance with corporate, franchise and regulatory policies.
Oversee short‑term planning, daily operations, and promotional ideas; control budgets for labor, food, beverage, supplies and equipment.
Recruit, schedule, train, coach, counsel, conduct performance reviews, resolve issues and recommend discipline or termination as appropriate.
Implement company programs and ensure SOPs, safety regulations and local laws are met.
Forecast, monitor and report outlet budgets to maximize revenue and minimize expenses.
Respond to customer trends, pre‑empt issues and enhance future sales prospects.
Create and execute promotions, displays, buffet presentations and other marketing initiatives to capture in‑house guests and local market share.
Maintain outlet cleanliness, maintenance and compliance with sanitation standards.
All other duties as assigned by management.
Qualifications
Minimum of 2 years of post‑high‑school education.
Two to three years of full employment in a related restaurant or hotel management role.
Thorough knowledge of restaurant/hotel practices, policies and procedures.
Strong supervisory and communication skills.
Analytical ability to investigate, evaluate and provide logical recommendations.
Decision‑making ability guided by established policy.
Excellent oral and written communication; capability to interpret and disseminate policies and SOPs.
Knowledge of food safety chemicals and agents for training purposes.
Supervisory Duties Manage 5–50 associates across multiple outlets (restaurant, room service, lounge/bar).
Physical Demands
Lift, push and carry tables, chairs, trays, plates and chafing dishes (20–40 lbs).
Perform bending, standing and walking throughout the shift.
No kneeling or driving required.
Benefits Medical, dental and vision coverage; 401(k) plan; disability and life insurance; exclusive room discounts; free daily meals; tuition reimbursement; and more.
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