Grill Restaurant Manager - Sage Lodge

Columbia Hospitality•Pray, MT

3d•$70,000 - $80,000•Onsite

About The Position

Sage Lodge is seeking a Grill Restaurant Manager to oversee all aspects of front-of-house service for the restaurant(s). This role involves managing the floor, assigning tables, ensuring an efficient flow between front and back of house, and empowering proper service etiquette. The manager will also be responsible for preparing weekly schedules, managing menus, inventory, and ordering in collaboration with other department heads, submitting payroll, conducting hiring for front-of-house staff, and training staff on service etiquette and menu knowledge. Additionally, the role includes planning private parties, conducting yearly performance reviews, promoting staff cross-training, and developing marketing strategies to attract and retain clientele. The manager will also work to enhance food and beverage amenities.

Requirements

At least 3 years food service leadership/supervisory experience.
The ability to read, write and speak English fluently is required to read, analyze, and interpret regulations. Ability to effectively present information and respond to questions from group of managers, clients, customers, and the general public.
Computer knowledge including Word, Excel, Outlook, Basic knowledge of POS is preferable.
Must be flexible and able to perform multiple tasks and work in stressful situations.
Ability to create a team environment within and across departments.
Strong computer literacy in Microsoft Office, especially Word, PowerPoint and Excel.
Strong general management skills, including time management, information analysis, planning and organizing, decision making, problem solving, and delivery of results.
Strong financial management skills, including budget management, expense control, forecasting and analysis of financial statements.
Strong people management skills, including coaching, motivating, delegating, scheduling and relationship-building.

Nice To Haves

Basic knowledge of POS is preferable.

Responsibilities

Prepare weekly schedules for Front of House, considering business fluctuations to control labor costs.
Work with Director of Food and Beverage/Director of Restaurants & Executive Chef to manage menus, inventory, and ordering.
Submit payroll for front of house staff before the deadline each pay period.
In coordination with Director of Food and Beverage/Director of Restaurants, conduct all hiring for the front of house staff for all outlets.
Meet with distributors and wine makers and attend off-site tastings to continue wine education.
Train and supervise all front of house staff in proper service etiquette and test server knowledge about menu offerings.
Work in coordination with the Executive Chef and Director of Food and Beverage/Director of Restaurants in planning private parties.
Oversee all aspects of front of house service for the restaurant(s).
Manage all aspects of the floor, assigning tables, creating an efficient flow for both front and back of house.
Empower proper service etiquette in all outlets.
In coordination with the Director of Food and Beverage/Director of Restaurants and Executive Chef, conduct yearly performance reviews with all year-round front of house staff.
Work with Director of Food and Beverage/Director of Restaurants to promote staff cross-training and increase efficiency.
Work with Director of Food and Beverage/Director of Restaurants to develop and maintain a marketing strategy that targets our clientele and draws new customers to the restaurant(s).
Work with Director of Food and Beverage/Director Restaurants and Executive Chef to increase our food and beverage amenities.