Restaurant Manager - Sage Hospitality

Sage Hospitality Group is set to hire a Restaurant Manager to join us! The Ann Savannah, Apartments by Marriott Bonvoy will be joining Sage’s growing portfolio of lifestyle properties as it completes its conversion to an Apartments by Marriott Bonvoy concept by early 2025. This is a unique opportunity to shape the creation of one of the first Apartments by Marriott Bonvoy properties in North America! An opportunity to leave a lasting impression and to be a part of the footprint of such an dynamic concept.

Apartments by Marriott Bonvoy offers the luxury of space of a hotel combined with the warmth of home – where a guest can feel like a local in well-appointed upscale lifestyle boutique spaces complete with full kitchens, space for dining, and living rooms for, well, living.

The Ann Savannah, Apartments by Marriott Bonvoy marks an exciting new chapter for both Savannah’s hospitality scene and Sage Hospitality. We’re thrilled to bring our 40+ years of expertise to Marriott’s new Apartments by Bonvoy concept, which we believe has tremendous growth potential across many of our target markets nationwide. We are grateful to partner with Tidal on this exciting conversion project and look forward to partnering with Marriott on growing the Apartments by Marriott brand as we continue our journey to become America’s favorite lifestyle hospitality company,” said Daniel del Olmo, president of Sage Hospitality Group.

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

Plan and manage the restaurant, as appropriate 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 daily operations of the restaurant and room service and may manage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the various areas.

• Manage the associates in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.
• Implement company programs (IHC/franchise) and manage the operations of the restaurant, room service and any other food and beverage outlet as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).
• Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and a larger share of the local market.
• Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.

Education/Formal Training

More than two years of post high school education. College Degree recommended.

Experience

Two to three full years of full employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work.
• May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
• Supervision/management communication skills are required.
• Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
• Ability to make occasional decisions which are generally guided by established policy and procedures.
• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
• 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 chemicals/agents for training purposes.

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.

• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
• Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
• 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 work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen