Restaurant Assistant General Manager

Sage Hospitality Group; Austin (TX); On-site; USD 75,000 - 105,000; Full time

Job summary

Sage Hospitality Group is seeking a hands-on General Manager to plan and manage restaurant, room service and pool operations while achieving quality service and financial targets. You will lead a team, forecast budgets, and ensure compliance with policies and regulations.

Two to three years in a related role and a college degree are recommended; strong leadership and guest-service skills are essential for success in this role.

Qualifications

• More than two years of post-high-school education; college degree recommended.
• Two to three full years of full-time experience in a related role.
• Thorough knowledge of restaurant/hotel practices and procedures.
• Supervision/management communication skills required.
• Ability to analyze current activities and make recommendations.
• Excellent verbal communication with guests and associates; interpret policies.

Responsibilities

• Plan and manage restaurant, room service and pool operations to meet customer satisfaction and financial goals.
• Lead, schedule, train, and coach associates; conduct performance reviews and resolve issues.
• Forecast, monitor and report on budgets including labor, food, and beverage costs.
• Oversee payroll processes, timekeeping, tips, and related adjustments.
• Respond to guest needs and feedback to improve future sales and service quality.
• Ensure compliance with SOPs, safety rules, and local regulations across outlets.

Skills

Restaurant knowledge

Leadership communication

Analytical skills

Decision making

Customer service

Guest service

Scheduling

Chemicals safety training

Education

Bachelor's degree

Job description

Job Overview

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, room service and pool operations. May be required to assist with lounge and/or coffeehouse. Recommends promotional ideas and controls the budgets for the various areas.

Responsibilities

ESSENTIAL RESPONSIBILITIES

• 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 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.
• Oversee and manage payroll-related processes, including timekeeping, payroll adjustments, tip administration, and other payroll functions to ensure accuracy, compliance, and timely processing.
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.
• Music talent relations and booking may be required.
• Required to be available to work all shifts (breakfast, brunch, pool hours and dinner)

OTHER RESPONSIBILITIES

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

SUPERVISORY DUTIES

5 – 50 associate roles

1-2 leadership roles

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).

Qualifications

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 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 verbal 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 90% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen