Sage Hospitality Group Restaurant General Manager in Los Angeles, California
Sage Restaurant Concepts is seeking a Restaurant General Manager at our independent, luxury lifestyle property located in Downtown Los Angeles.
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,formally The NoMad Hotel Downtown 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.
The Restaurant 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.
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.
A four-year college degree or interaction education/experience
Four to five years of employment in a related position with this company or other organization(s)
Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.
Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.
Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day.
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.
Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).
Bending/kneeling -as directed above.
Physical ability to supervise on-floor activities required 60% of work day.
Climbing Stairs -up to 20 steps 20%of work day.
Chemicals/Agents –Limited access in the course of supervising the sanitation of the operation.
Inside 90% of the workday. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of workday inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.
Eligible to participate in Sage bonus plan
Medical, dental, & vision insurance
Eligible to participate in the Company’s 401(k) program with employer matching
Health savings and flexible spending accounts
Basic Life and AD&D insurance
Company-paid short-term disability
Paid FMLA leave for up to a period of 12 weeks
Employee Assistance Program
Great discounts on Hotels, Restaurants, and much more.
Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.
Position Type: Regular Full-Time
Property : Hotel Per La
Category: Restaurant Operations
Address : 649 S Olive St
City : Los Angeles
State : California
EOE Protected Veterans/Disability