Restaurant Manager

Sage Hospitality • Philadelphia, PA

4d

About The Position

The Restaurant Manager plans and manages the restaurant, room service, and other food and beverage outlets as appropriate. The role is responsible for short-term planning and daily operations, with the goal of achieving customer satisfaction, quality service, compliance with company policies and procedures and applicable regulations, and meeting or exceeding financial goals. The manager may also oversee a lounge or quiet bar, recommend promotional ideas, and control budgets for the various areas.

At Urban Farmer Philadelphia and Assembly Rooftop Lounge, the role supports a locally focused modern steakhouse and rooftop lounge. The restaurant features sustainably sourced ingredients and partnerships with local farms, ranches, and fisheries, while the rooftop lounge offers cocktails, champagne, and city views. Associates are expected to anticipate guest needs, create memorable experiences, and support one another in delivering hospitality.

Requirements

• More than two years of post-high-school education.
• Two to three full years of full-time employment in a related position with this company or another organization.
• Thorough knowledge of restaurant or hotel practices and procedures to perform non-repetitive analytical work.
• Ability to apply policies and procedures and determine a course of action based on established guidelines.
• Supervision and 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 policies and procedures.
• Excellent comprehension for 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 communicating 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 items, assist with serving food, or obtain supplies; no kneeling is required.
• Ability to remain mobile across outlet areas for 95% of the shift and to stand continuously while assisting at the host station.
• Ability to climb stairs as required by the location.

Responsibilities

• Manage outlet associates by hiring, scheduling, training, developing, empowering, coaching, and counseling them; conducting performance and salary reviews; resolving problems; maintaining open communication; and recommending discipline or termination as appropriate.
• Implement company programs and manage restaurant, room service, and other assigned food and beverage operations to ensure compliance with standard operating procedures, safety requirements, and federal, state, and local regulations while providing quality service and hospitality.
• Forecast, implement, monitor, control, and report on outlet budgets and related costs, including labor, food, beverages, supplies, and equipment, to maximize revenue and minimize expenses while maintaining adequate staffing and supplies.
• Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and support future sales.
• Create, recommend, and implement promotions, displays, buffet presentations, and other ideas to attract in-house guests and increase the local market share.
• Monitor and control the maintenance and sanitation of 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