Restaurant Manager (Front of House)

Sage Hospitality • Raleigh, NC

2d • $60,000 - $64,000 • Onsite

About The Position

Sage Hospitality Group is looking to hire a Front of House Restaurant Manager for the soon-to-open Indigo Raleigh in North Carolina. This role involves planning and managing the restaurant, room service, and other food and beverage outlets to ensure customer satisfaction, quality service, and compliance with corporate policies and regulations, while also meeting financial goals. The position focuses on the short-term planning and daily operations of the restaurant and room service, potentially including a lounge or bar. The manager will recommend promotional ideas and control budgets for these areas. Sage Hospitality Group emphasizes personal and professional growth, encouraging independent thinkers and entrepreneurial spirits.

Requirements

• More than two years of post high school education.
• Two to three full years of full employment in a related position with this company or other organization(s).
• Thorough knowledge of restaurant/hotel practices and procedures.
• Ability to perform non-repetitive analytical work.
• Knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
• Supervision/management communication skills.
• Ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
• Ability to make occasional decisions generally guided by established policy and procedures.
• Excellent comprehension for assisting with guest and associate matters.
• Interpreting instructions from superiors.
• Excellent vision for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
• Excellent oral communication for communicating with guests and associates, issuing instructions, and communicating policies.
• Excellent comprehension to read and implement policies and procedures; writing schedules and reading forecasts and SOPs.
• Knowledge of chemicals/agents for training purposes.

Responsibilities

• Manage associates in various outlets to attract, retain, and motivate employees; hire, schedule, train, develop, empower, coach, counsel, conduct performance and salary reviews, resolve problems, provide open communication, and recommend discipline and termination as appropriate.
• Implement company programs and manage the operations of the restaurant, room service, and any other food and beverage outlet to ensure compliance with SOPs, safety regulations, and federal, state, and local regulations to provide an optimal level of service, quality, and hospitality.
• Forecast, implement, monitor, control, and report on outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff for top-quality customer service.
• Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
• Create, recommend, and implement promotions, displays, buffet presentations, and ideas to capture more in-house guests and a larger share of the local market.
• Monitor and control the maintenance and sanitation of the various outlet areas and equipment to protect assets, comply with regulations, and ensure quality service.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree