Director of Restaurants

POSITION FOCUS

The Director of Outlets plans and manages the Restaurant(s), Room Service and Lounge(s) in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant(s), Room Service and Lounge(s). Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.

ESSENTIAL RESPONSIBILITIES

· Manage the human resources within the division. 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.

· Monitor food and liquor requisition and food waste.

· Spot check par levels/inventory.

· Prepare maintenance requests and follow-up.

· Maintain condition of the restaurant(s), room service, bar(s), and lounge(s).

· Ensure bar controls.

· Participate in weekly resume meetings.

· Work closely with and collaborate with property culinary team and property sales team.

· Manager on Duty responsibilities.

OTHER RESPONSIBILITIES

· All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

Five to fifty associates

BEHAVIORAL FOCUS

At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system).

POSITION QUALIFICATIONS

Education/Formal Training

A four-year college degree or interaction education/experience

Experience

Four to five years of employment in a related position with this company or other organization(s)

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food and beverage/hospitality profession.

This includes experiential knowledge required for management of people, complex problems and food and beverage management.

· Ability to analyze activities or information and arrive at logical conclusions.

· Requires supervisory/management communication skills.

· Excellent communication skills due to telephone and face-to-face interaction with guests, corporate office and associates.

· Good speaking skills for guest, corporate, vendor and associate interaction 100% of work day.

· Written guest communication, administrative responsibilities and Human Resource responsibilities requires excellent reading and writing abilities 100% of the work day.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· 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. No continuous standing.

· Climbing Stairs -up to 20 steps 20%of work day.

· No driving required.

· Chemicals/Agents – Limited access in the course of supervising the sanitation of the operation.

Environment

Inside 90% of work day. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in-coolers, temperatures ranging as low as 30 degrees. Chemicals/Agents -Limited access in the course of supervising the sanitation of the operation

Job Type: Full-time

Pay: $85,000.00 - $90,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 4 years

Restaurant type:

• Bar
• Café
• Casual dining restaurant
• Coffee shop
• Fine dining restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Ability to Relocate:

• Wayzata, MN 55391: Relocate before starting work (Required)

Work Location: In person

Salary : $85,000 - $90,000