Restaurant General Manager

Sage Hospitality•Wayzata, MN

14h•$75,000 - $90,000•Onsite

About The Position

Belle & Grey is an independent, luxury restaurant located at the center of the action, at The Hotel Landing just steps from the shores of Lake Minnetonka in beautiful Wayzata, MN. Belle & Grey is a lakeside dining room where generations gather, meals linger, and good stories get better. We strive to create a place where everyone—families, friends, and first-time guests alike—feels at home. With seasonal, locally inspired menus and thoughtfully curated beverages, Belle & Grey delivers an elevated dining experience with signature Midwestern hospitality. As much a community gathering place as a restaurant, there’s always something happening here—from private dining and curated events to specialty menus and seasonal celebrations. Belle & Grey is part of Sage Restaurant Concepts, a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities, and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work, and play in the communities we serve. Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor. We seek the best hospitality professionals—achievers and leaders; passionate, highly competitive, and exceptional people. In return, we provide every team member with unparalleled opportunities to exercise their responsibility and integrity while growing themselves and building a valuable and rewarding career!

Requirements

A four-year college degree or interaction education/experience
Four to five years of employment in a related position with this company or other organization(s)
Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.
Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.
Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
Must be literate for written guest communication, administrative and Human Resource responsibilities.
Requires excellent reading and writing abilities 100% of the work day.

Nice To Haves

Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).
Bending/kneeling -as directed above.
Physical ability to supervise on-floor activities required 60% of work day.
Climbing Stairs -up to 20 steps 20%of work day.
Chemicals/Agents –Limited access in the course of supervising the sanitation of the operation.
Inside 90% of the workday.
Due to responsibility of total operation, specifically sanitation standards, position requires 10% of workday inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

Responsibilities

Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.