Why us?
Sage Restaurant Concepts is seeking a Restaurant General Manager at our independent, luxury lifestyle property located in Downtown Los Angeles.
Sage Restaurant Concepts, a Sage Hospitality Group company, is currently seeking passionate, enthusiastic and purpose driven leaders to deliver artful hospitality at a newly rebranded and repositioned luxury lifestyle flagship hotel and restaurant in Los Angeles.
Currently set to re-launch in Q2 2022, the hotel is an independent, luxury lifestyle property located in Downtown Los Angeles. The property is housed in a gorgeously restored historic building and a quick walk from the Museum of Contemporary Art, Disney Concert Hall and Grand Central Market. With stunning design details, including many hidden corners for guests to explore, the property showcases the glamor of LA without losing sight of its playful side.
The hotel’s public areas will serve as ‘the locals’ living room’ and be popular with local creatives, as well as guests seeking access to the city’s cultural institutions, the buzzing culinary scene or the city’s arena. The property will feature chic guestrooms with a vintage feel and custom furniture; an exciting new restaurant concept and café; and downtown LA’s most stunning rooftop pool terrace and lounge.
Job 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.
Responsibilities
- -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.
-Develop, recommend, implement and manage the division’s annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
-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.
-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.
-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.
-Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.