General Manager of F&B - Sage Hospitality

At Sage, we cultivate exciting experiences and places that bring communities together and transform neighborhoods.

We merge local character with world-class hospitality, approachable warmth with artistic refinement, and boundary-pushing ambition with sustainable practices. Our places reflect and represent the local soul, all brought to life by a team of visionary leaders, committed to enduring hospitality.

The General Manager of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

• Oversees all property food and beverage
• Reports directly to Hotel General Manager and Area Managing Director
• 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.
• Parking included; monthly cell phone and dry cleaning allowance

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 & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.

• Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.
• Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
• Must be literate for written guest communication, administrative 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.
• Climbing Stairs -up to 20 steps 20%of work day.
• Chemicals/Agents –Limited access in the course of supervising the sanitation of the operation.

Environment

Inside 90% of the workday. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of workday inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.