General Manager of Food and Beverage
Property Name
Kachina
Job Title 
General Manager of Food and Beverage
Position Type: 
 
Location: 
Colorado-Denver
Company Name: 
City: 
Denver
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 
Yes

With critically acclaimed restaurants across the country, Sage Restaurant Group creates dining experiences where food, drink and inspired design meet and mix and our guests are hungry for life.

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Req # 6646BR

Job Title General Manager of Food and Beverage

Position Type Full Time - Regular

Location Name Kachina Southwestern Grill

City Denver

State CO

Why Us The renowned Sage Restaurant Group is set to hire an accomplished General Manager of Food and Beverage to lead the newly opened Kachina Southwestern Grill located in the heart of the lower downtown Denver. Kachina’s inspiration is found in the Four Corners region of Southwest America. Guests are welcomed to a native-inspired space that is a modern interpretation of the airy and relaxing textures of the Southwest, as well as the magic that happens when you combine an Airstream camper, an open fire and a spirited culture. Kachina sits adjacent to the already accomplished Maven Hotel at Dairy Block.

Sage Restaurant Group’s mission is to create the best restaurants in the world, we focus on building independent restaurants and lounges adjacent to our hotels in prime locations. We connect with the people that live and work in the communities we serve by providing innovative, playful, locally focused food and beverage experiences.

This role will report to the Senior Vice President of Operations within Sage Restaurant Group. You will oversee the entire food and beverage operation that includes a 3-meal a day Kachina restaurant, Pokalola bar, activated alley space, room delivery, catering, and 2,000 sq. ft. of banquet space on the property.

Your success will be measured by your ability to:

  • Achieve both revenue and profit budgets
  • Improve all sources of guest satisfaction
  • Develop internal talent into next Sage Restaurant Group leaders
  • Establish outstanding relationships within the thriving Downtown Denver community

The ideal candidate has a background as a General Manager in high volume independent restaurants, extensive experience in banquet and catering environments, strong business acumen, and proven track record of developing marketing techniques to develop strategies that drive scalable business. Bachelor degree is highly preferred.

Posting Overview

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.

Requirements

Competencies

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Strategic Agility

Sees ahead clearly; can anticipate future consequences and trends accurately; has broad knowledge and perspective; trends accurately; has broad knowledge and perspective; is future oriented; can articulately paint credible pictures and visions of possibilities and likelihoods; can create competitive and breakthrough strategies and plans.

Confronting Direct Reports

Deals with problem direct reports firmly and in a timely manner; doesn’t allow problems to fester; regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deal effectively with troublemakers.

Sizing Up People

Is good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations.

Organizational Agility

Knowledgeable about how organizations work; knows how to get things done both through formal channels and the informal network; understands the origin and reasoning behind key policies, practices and procedures; understands the cultures of organizations.

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.

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.

EEO Statement

We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

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