Benicia's Kitchen- F&B Restaurant Manager

Sage Restaurant Group; Sonoma (CA); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player is seeking a skilled Food and Beverage Restaurant Manager to oversee operations at a vibrant location in Sonoma. This role involves managing the restaurant, room service, bar, and catering services while ensuring customer satisfaction and compliance with regulations. You'll lead a team, develop marketing strategies, and maintain high standards of service and hospitality. If you're passionate about creating memorable dining experiences and have a knack for leadership, this opportunity is perfect for you. Join a community-focused establishment that values local connections and craftsmanship.

Qualifications

• Minimum two years of education beyond high school required.
• Experience in a related position preferred.

Responsibilities

• Manage restaurant operations and ensure compliance with regulations.
• Oversee recruitment, training, and development of staff.
• Develop and manage the department's annual budget and marketing plan.

Skills

Excellent oral communication

Guest service skills

Policy and procedure comprehension

Food safety knowledge

Education

More than two years of post high school education

Job description

Sage Hospitality Group Benicia's Kitchen - F&B Restaurant Manager

Sonoma, California

Nestled in the heart of Sonoma and mere steps from the unique charm and history of its Plaza, The Lodge brings this enchanting town to life in an authentic and nuanced way. Hand-crafted touches pay homage to centuries of local craftspeople. Programming emphasizes the process, resulting in a deeper appreciation for the finished product — be it wine, art, or olive oil. Welcoming associates display pride and love for the region…a sentiment that is all but infectious. And tightly woven community connections ensure our Sonoma resort guests feel like locals, and locals feel like friends.

Job Overview

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.

Responsibilities

1. Manage the human resources within the department.
2. 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.
3. Develop, recommend, implement and manage the department's annual budget, business/marketing plan, forecasts, and objectives to meet/exceed management expectations.
4. 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.
5. 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.
6. 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.
7. Respond to customer needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.

Qualifications

Education/Formal Training

More than two years of post high school education.

Experience

One to two years of employment in a related position with this company or other organization(s).

Knowledge/Skills

1. Excellent comprehension for assisting with guest and associate matters.
2. Interpreting instructions from customers, associates, and managers.
3. Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
4. Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
5. Must have knowledge of food safety and 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.

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 chafing 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.

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