Second Home Kitchen + Bar, the award winning restaurant managed by Sage Restaurant Group, located in the JW Marriott Denver Cherry Creek is seeking a General Manager of Food and Beverage Operations to lead our multi-award winning team. Combining a scratch kitchen with a unique and fun environment, Second Home is not only the place to be seen, but a great place to work as well. At Sage Restaurant Group, we focus on building “independent” restaurants and lounges adjacent to our hotels in prime locations. Highly designed, innovative, and value driven, all of the restaurants in the Sage Restaurant Group portfolio offer Sage hotel guests added value as well as a completely different experience from their hotel stay.

Sage Restaurant Group’s internally developed concepts finally bridge the gap between the age old struggle of having a successful restaurant while still taking care of the hotel guest needs. Our concepts are based on 3-meal platforms, are value driven, and have built in efficiencies to be used as a successful foundation for all banquet, catering, and room service needs. With a primary focus on building restaurants for the communities they serve – this positive synergy and dynamic is rarely found within the hospitality industry.

POSITION FOCUS
General Manager of all Food and Beverage Operations driving strategy in line with the brand and operational success. Establish and ensure completion of operational priorities. Achieve and exceed financial, guest service and associate metrics goals. Identify and assist in resolution of operational deficiencies, deviations and variances to standards. Support all food and beverage profit and operational improvement. Assist with menu engineering, procurement efficiencies, sales enhancements, productivity improvement and re-concepting. Drive hiring practices.
Plan and manage the Human Resources and operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.

Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee.

SERVICE CULTURE FOCUS
To support Sage’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.

ESSENTIAL DUTIES/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.

OTHER DUTIES/RESPONSIBILITIES
Execute and promote accident prevention programs to minimize liabilities and related expenses.

Assume the responsibilities of the Hotel General Manager in his/her absence.
Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.

Travel is required to all areas of the United States as needed for purposes of corporate assistance, training, or Task Force meetings.

SUPERVISORY DUTIES
Twenty-Five to Two Hundred Associates

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.

We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing and criminal background checks.

Competencies

Strategic Skills
Skilled in all facets of general business or area of specialty. Highly capable with current practices and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Reflects on vast experience to determine numerous future possibilities. Natural instincts and insight for finding the best solution to unclear issues and problems. Finds creative solutions to problems, Can see how the details fit into the big picture. Highly capable and resourceful problem solver. Manages the creative process within an organization to develop unique solutions. Leverages creative solutions in an organization resulting in competitive advantages. Makes great decisions. Highly strategic in perspective and decision making.

Operating Skills
Recognize leadership and performance potential in associates. Motivates and develop managers and leaders. Able to formulate and execute long term plans, correctly anticipates future resources needed for long term projects, is quick to make strategic connections of people and processes resulting in improved quality, cost savings, and time efficiency .

Courage
Excellent conflict mediation, resolution, and negotiation skills, able to form consensus and agreement when presented with differing or competing positions, quickly and directly addresses operational and associate challenges, is fair, firm, and consistent

Energy and Drive
Competitive, consistently driven to accomplish and exceed goals, able to create sense of urgency.

Organizational Positioning
Effectively navigates through organizational systems, structures, and people to accomplish goals. Highly capable in forming and leveraging business relationships to create advantageous support systems, alliances, and synergies.

Personal and Interpersonal Skills
Demonstrates care for customers and associates, visibly demonstrates desire to understand others, creates confidence and trust with others, is viewed by others as honest and direct, able to create an environment where associates thrive and actively seek approval of the manager, actively seeks input and collaboration from team to create goals and buy in, builds high performing teams, compels teams to embrace a shared vision for success.

Knowledge
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.

Skills
Ability to study, analyze and interpret complex activities.

Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.

Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates.

Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the work day.

Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day.

Abilities
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.

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)

Material/Equipment Used
Various business equipment in order to perform administrative responsibilities

Environment
Inside 90% of the 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.