Restaurant General Manager

Why us?:

The Hotel Landing is the newest, most exciting boutique hotel in Wayzata. On the shores of Lake Minnetonka, just 15 miles from downtown Minneapolis, you will discover a unique lifestyle destination framed by modern architecture and bustling urban energy.

Working at Hotel Landing is a whole different experience. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and to each other.

We seek the best hospitality professionals. Achievers and leaders. Passionate, highly competitive and exceptional people. In return, we provide every team member with unparalleled opportunities to exercise their responsibility and integrity, while growing themselves and building a valuable and rewarding career!

Plan and manage all food and beverage outlets including the Restaurant, Room Service, Bar, Coffee/Wine Bar and catering (Banquets) 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, Coffee/Wine Bar and catering in Banquets. Recommends promotional ideas and procedural changes. Assist in preparing forecasts, implements, monitors and controls the budgets for the various outlets.

• Assist in managing the human resources within the department.
• Assist Director of F & B in directing and overseeing recruitment and development of employees and managers; hiring, training, empowering, coaching and counseling, performance, and salary reviews, resolving conflict through fair treatment policy, and discipline, as appropriate.
• Assist Director of F & B in Implementing and managing all company programs 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.
• Assist Director of F & B in managing 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.
• Assist the Director of F & B in responding to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects, including overseeing timely social media responses.

OTHER RESPONSIBILITIES
• All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES
¬Eleven to thirty 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).

High school diploma/relevant industry training

Experience
One to two years of employment in a related position with this company or other organization(s).
Minimum of two years of leadership experience in managing teams in related position or other organization(s).

Knowledge/Skills
• Excellent comprehension of guest and associate matters.
• Interpreting instructions from customers, associates, and managers.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
• Must have knowledge of food safety and chemicals/agents for training purposes.
• Strong business finance skills including payroll, forecasting, Excel, inventory reconciliation and ability to learn new technology.
• Strong knowledge of food and beverage regulations and fine dining execution.

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.
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
• Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
• No kneeling required.
• Mobility -95% of shift covering all areas of outlets supervising.
• Continuous standing to assist at hostess station -minimal stationary standing.
• Climbing stairs -varies by location. No driving required.

Environment
Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.

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.

The Perks:
• Sage Hotel & Restaurant Discounts across the US
• Paid vacation, sick and holiday pay
• Medical, Vision, Dental Insurance, 401k
• Convenient Location
• Free Shift Meal

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.