Area Bar & Restaurant Manager

Sage Hospitality•San Francisco, CA

2d•$115,000 - $125,000

About The Position

The Area Bar and Restaurant Manager is responsible for the overall leadership, operational excellence, and financial performance of two or more food and beverage outlets. This role oversees daily operations, staff development, guest satisfaction, and profitability while ensuring brand standards, service quality, and compliance are consistently met across all outlets. The Area Bar and Restaurant Manager is also responsible in leading all bar programs, driving creativity and consistency with a strong emphasis on developing and executing innovative seasonal cocktails that elevate the guest experience across all outlets. This individual must possess a superior spirit knowledge, specifically including brown spirits such as bourbon and whiskey.

Requirements

More than two years of post high school education.
Three to five years of employment in a related position with this company or other organization(s).
Bar program expertise, spirits, wine and beer.
Minimum 3–5 years of food & beverage management experience, preferably in a multi-outlet or hotel environment
Strong leadership, organizational, and communication skills
Proven experience managing forecast/budgets, labor, and cost controls
Knowledge of POS systems, inventory management, and scheduling software
Required to work flexible hours, including nights, weekends, and holidays
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.
Mobility -95% of shift covering all areas of outlets supervising.
Continuous standing to assist at hostess station -minimal stationary standing.

Nice To Haves

Experience opening new outlets or launching new concepts
Climbing stairs -varies by location. No driving required.

Responsibilities

Oversee daily operations of multiple outlets, ensuring smooth service, quality control, and operational consistency
Directly support all meal periods in person. These meal periods includes weekday and weekend service for breakfast brunch and dinner.
Ensure all outlets adhere to company standards, health and safety regulations, and local compliance requirements
Develop and enforce standard operating procedures (SOPs) for service, cleanliness, and food & beverage quality
Partner with Culinary leadership to ensure menu execution, presentation, and guest satisfaction
Actively execute Banquet and Catering events as needed.
Recruit, train, schedule, and supervise outlet leadership and hourly associates
Interviews, trains, supervises, counsels, schedules, and evaluates associates and ensures compliance with all policies and procedures.
Conduct the culture of conversations and implement corrective action when necessary
Helps ensure high standards of food and beverage quality, service, and marketing to maximize profits and ensure outstanding customer service.
Resolve guest concerns promptly and professionally
Monitor guest feedback (Yelp, OpenTable, Google, Revinate, TripAdvisor, internal surveys) and implement improvements base upon customer feedback.
Regularly review, evaluate, and respond to customer feedback and trouble shoot areas that require service recovery if applicable.
Complete weekly/monthly forecast, labor schedule and weekly/monthly ownership reports.
Analyze P&L statements and develop strategies to maximize revenue and profitability
Monitor/Complete inventory, purchasing, and cost controls (food, beverage, supplies)
Create and manage labor schedules aligned with forecasted business levels
Ensure labor productivity targets are met while maintaining service standards
Approve payroll and manage timekeeping accuracy
Ensure compliance with food safety, alcohol service, and workplace safety regulations
Maintain proper storage, handling, and labeling of food and beverage items to ensure quality and safety
Ensure staff are trained on health and safety procedures, including emergency protocols and food handling requirements
Conduct regular inspections of food preparation areas, equipment, and storage facilities to ensure compliance with regulations
Maintain required certifications (ServSafe, Responsible Beverage Service, etc.)
Conduct regular safety and sanitation inspections
Oversee inventory control for food, beverage, and supplies, ensuring stock levels meet demand without excessive overstocking
Coordinate with suppliers and vendors to ensure timely deliveries and competitive pricing
Conduct regular inventory audits to maintain accuracy and identify any discrepancies
Ensure the maintenance of kitchen and bar equipment, ensuring they are functioning properly and scheduled for regular servicing
Collaborate with the marketing team to promote F&B outlets, special offers, and events
Contribute to the development and implementation of promotional campaigns to drive revenue and attract new guests
Participate in the development of seasonal menus, signature cocktails, or exclusive promotions to enhance the guest experience and increase sales
Work closely with the Area Director of Hotels and Restaurants, Culinary Team, People and Culture and other departments
Participates in the creation and planning of menu designs to attract clientele.
Prepare operational reports, forecasts, and action plans
Support hotel or company-wide initiatives and brand programs

Benefits

Unlimited PTO
Medical, dental, & vision insurance
Health savings and flexible spending accounts
Basic Life and AD&D insurance
Company-paid short-term disability
Eligible to participate in the Company’s 401(k) program with employer matching
Employee assistance program
Tuition Reimbursement
Great discounts on Hotels, Restaurants, and much more.
Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.