Sage Hospitality Resources Beverage & Food Manager in Bellevue, Washington

Req # 5682BR

Job Title Beverage & Food Manager

Position Type Full Time - Regular

Location Name AC Bellevue

City Bellevue

State WA

Why Us Sage Hospitality is set to hire a Beverage and Food Manager to join the opening leadership team at the new AC Hotel Bellevue, scheduled to open in June 2017.

AC Hotels encompass Spanish roots, European soul and a global mindset. A timelessly modern hotel at an unusually smart value lifestyle brand. The 234-key AC Hotel by Marriott will contain the AC lounge and bar, AC library, media salons, meeting space, boardroom and fitness center.

Why Sage? People love working at Sage Hospitality because of what we stand for. We dare to be different; not only in the experiences we provide our guests, but also in the experiences we provide our associates. Being true to ourselves is simply a part of who we are. Together, we strive to create a community that is based on integrity, respect, creativity, and mutual support. Being part of an organization where things matter is what our associates' value most.

Posting 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.

Requirements

Competencies:

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Composure

Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Building Effective Teams

Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.

KNOWLEDGE/SKILLS

Excellent comprehension for assisting with 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.

Abilities

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.

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).

Material/Equipment Used

Computerized order machine, basic writing materials, restaurant and bar equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers.

Environment

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

EEO Statement

We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.