Grill Restaurant Manager - Sage Lodge

Columbia Hospitality•Pray, MT

2d•Onsite

About The Position

Grill Restaurant Manager at Sage Lodge. Columbia Hospitality is a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences.

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 taking into consideration fluctuations in business 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 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 in able to uphold and exceed our reputation of one of the best wine lists in the state.
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 the 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.