Restaurant Manager

Sage Hospitality Group•Denver, CO

18d•$65,000 - $72,000•Onsite

About The Position

Plan and manage the restaurant, room service, and other food and beverage outlets as appropriate to achieve customer satisfaction, quality service, compliance with corporate and franchise policies and procedures, and compliance with federal, state, and local regulations while meeting or exceeding financial goals. The position is responsible for short-term planning and daily operations of the restaurant and room service, and may manage a lounge or quiet bar. The Restaurant Manager recommends promotional ideas and controls budgets for the various areas.

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 another organization.
Thorough knowledge of restaurant or hotel practices and procedures sufficient to perform non-repetitive analytical work.
Ability to apply policies and procedures and determine an appropriate course of action based on established guidelines.
Supervision, management, and 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 policies and procedures.
Excellent comprehension when assisting with guest and associate matters and interpreting instructions from superiors.
Excellent vision for seating guests, expediting food, cleaning equipment, and reading floor plans, charts, and schedules.
Excellent oral communication skills for interacting with guests and associates, issuing instructions, and communicating policies.
Excellent comprehension for reading and implementing policies and procedures, writing schedules, and reading forecasts and standard operating procedures.
Knowledge of chemicals and agents for training purposes.
Ability to lift, push, pull, and carry tables, chairs, trays, plates, and chafing dishes weighing 20–40 pounds on a daily basis.
Ability to bend to pick up dropped items, assist with serving food, or obtain supplies.
Ability to spend approximately 95% of the shift covering all outlet areas and to stand continuously while assisting at the hostess station.

Responsibilities

Manage associates across the outlets, including hiring, scheduling, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, resolving problems, maintaining open communications, and recommending discipline or termination as appropriate.
Implement company programs and manage restaurant, room service, and other food and beverage outlet operations to ensure compliance with standard operating procedures, safety regulations, and applicable laws, while delivering quality service and hospitality.
Forecast, implement, monitor, control, and report on outlet budgets and their components, including labor, food, beverage, supplies, and equipment, to maximize revenue and minimize expenses while maintaining adequate supplies and staffing.
Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and strengthen future sales prospects.
Create, recommend, and implement promotions, displays, buffet presentations, and other ideas to attract in-house guests and increase local market share.
Monitor and control maintenance and sanitation of outlet areas and equipment to protect assets, comply with regulations, and ensure quality service.