Sage Restaurant Group Restaurant Sales and Marketing Manager in Chicago, Illinois

Req #: 5723BR

Job Title: Restaurant Sales and Marketing Manager

Position Type: Full Time - Regular

Location Name: Ritz Carlton Chicago

City: Chicago

State: IL

Why Us:

Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel’s spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises.

Recognized as “the gold standard” of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. And as one of our Ladies and Gentlemen, you will reflect the values that make us the world’s finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to work alongside your fellow employees to bring special moments to life for our guests and each other

Posting Overview:

Sale, plan, organize and manage the details for restaurant events including meetings, reunions, social functions, catering, etc. Manage the sales process for restaurant functions over 12 people to include, proposals, BEO creation, menu selection, and internal communication with restaurant and kitchen. Manage the marketing plan for the restaurant on a quarterly and annual basis to include; graphics, PR, and offsite event coordination.

Plan and manage the daily operations of the restaurant, room service and other food and beverage outlets 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.

ESSENTIAL DUTIES/RESPONSIBILITIES

  • Achieve a minimum of 90% of sales productivity goals and 100% of activity goals, as established by management.

  • Work with GM of Food and Beverage to create, maintain, and track the success of a strategic marketing plan for the restaurant.

  • Responsible for following the marketing plan to achieve business goals as determined by the GM of Food and Beverage.

  • Responsible for effectively communicating with the various departments to ensure that the meeting and related

  • functions are executed to the clients "expectations plus one".

  • Direct Sales: Targets appointment-oriented sales calls to ensure a successful direct sales effort, in accordance with goals established by the department budget and marketing plan.

  • Key Account Management: Maximize current F&B outlet key accounts by identifying and developing those that offer revenue growth.

  • New Account Development: Captures competitor’s accounts through networking and research in order to target and solicit those most probable to generate new business.

  • Acquire referrals from existing accounts: Follow up on all leads within 48 hours of receipt in an effort to create new business for the restaurant and when appropriate send leads to other Sage Restaurant Group locations.

  • Group Retention: Is responsible for rebooking group and applicable catering events through building strong, professional customer relationships and providing consistent outstanding customer service.

  • Account Service and Management: Maintains well-documented, accurate, organized and up to date file management in order to serve client and employer in the most expedient, organized and knowledgeable manner.

  • Develops customer profiles and maintains an effective trace system including trace dates and references, in order to best meet client needs, resulting in superior account service and increased revenues.

  • Represent his/her-self and the restaurant with the highest level of integrity and professionalism, a service-focused approach and caring, sincere, attitude at all times.

  • 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).

  • Respond to customer trends, needs, issues, 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.

Requirements:

Competencies

Strategic Skills

Skilled in all facets of our business or specific area of specialty. Highly capable with current practices and processes and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Reflects on their experience to determine numerous future possibilities and outcomes. Can see how the details fit into the big picture. Is a highly capable and resourceful problem solver. Manages the creative process within the business or department to develop unique solutions. Leverages creative solutions in the organization resulting in competitive advantages. Makes great decisions.

Operating Skills

Effectively divides, assigns, and delegates work to meet business objectives and goals. Communicates direction and purpose of work resulting in associate ownership, pride, and quality outcomes. Is able to assess how associates can improve performance and guides their developmental path. Is able to motivate and develop associates to their potential and create promotable talent for the organization.

Courage

Readily leads when challenges arise and is invigorated by tough situations. Will take an unpopular stand when needed. Can recognize talent individuals and assembles great teams without fear of hiring strong people.

Energy and Drive

Is a competitive person who is consistently driven to accomplish and exceed goals. Creates a sense of urgency in matters that will impact the success of their business objectives.

Personal and Interpersonal Skills

Welcoming and warm personality. Demonstrates genuine care for customers and associates. Sets the tone for others in stressful situations by responding in a cool, calm, and collected way. Creates confidence and trust with others and is viewed by others as honest and direct. Is comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels.

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.

Abilities

Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs. Bend 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.

Education/Formal Training

More than two years of post-high school education.

Experience

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

Material/Equipment Used

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

Environment

Inside 95% of work day.

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.