Restaurant Manager

Sage Hospitality•Denver, CO

20d•$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 role 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 other organization(s).
Thorough knowledge of restaurant or hotel practices and procedures to perform non-repetitive analytical work; may require knowledge of policies and procedures and the ability to determine a course of action based on 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 policy 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 to read and implement policies and procedures, write schedules, and read forecasts and SOPs.
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 in serving food, or obtain supplies.
Mobility to cover all outlet areas while supervising for 95% of the shift; continuous standing may be required to assist at the hostess station.
Ability to climb stairs as required by location.

Responsibilities

Manage outlet associates, including hiring, scheduling, training, developing, empowering, coaching and counseling, 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 food and beverage outlet operations to ensure compliance with SOPs, safety regulations, and applicable federal, state, and local regulations, while providing an optimal level of service, quality, and hospitality.
Forecast, implement, monitor, control, and report on outlet budgets and their components, including labor, food, beverage, supplies, and equipment costs, 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 enhance future sales prospects.
Create, recommend, and implement promotions, displays, buffet presentations, and other ideas to attract more in-house guests and increase the outlet’s share of the local market.
Monitor and control maintenance and sanitation of outlet areas and equipment to protect assets, comply with regulations, and ensure quality service.