POSITION FOCUS
Plan and manage the Restaurant, Room Service, Bar, and catering 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, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.

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 department. 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 department'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 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. Flexible hours/days required. Forty to fifty hours over a five day period.

SUPERVISORY DUTIES
One to twenty employees.

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. Natural instincts and insight for finding the best solution to unclear issues and problems. Reflects on vast experience to determine numerous future possibilities. 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.

Operating Skills
Effectively divides, assigns, and delegates work. Communicates directions and purpose of work resulting in associate ownership, pride, and quality. Is able to assess how associates can improve performance. Able to motivate and develop associates to their potential.

Courage
Readily leads when challenges arise, formulates and communicates clear work plans, Gives regular feedback on progress towards goals and makes changes accordingly.

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

Personal and Interpersonal Skills
Welcoming and warm personality, demonstrates care for customers and associates, sets the tone for others in stressful situations by responding in a cool, calm, and collected way, creates confidence and trust with others, is viewed by others as honest and direct, comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels, able to create an environment where associates thrive and actively seek approval of the manager, trusts associates, elevates associate confidence by encouraging decision making, is a self-improver who develops a variety of approaches and communication techniques tailored to each situation, builds high performing teams, compels teams to embrace a shared vision for success.

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. Excellent vision for administrative responsibilities (i.e. forecast, purchase orders, budget review and invoice approval). 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.

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. 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.

Education/Formal Training
Four year college degree or equivalent 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 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