Restaurant Manager - Sage Room Steak House

Responsible for overseeing the daily operations of Sage Room Steak House, ensuring exceptional guest service, high-quality food and beverage standards, team development, operational efficiency, and financial performance. Leads and coaches staff, manages scheduling and labor costs, maintains safety and service standards, and drives guest satisfaction through a positive and memorable dining experience.

• Oversees the day-to-day operations of the assigned restaurant in accordance with established policies and procedures.

• Greets guests in person, assigns tables, and assures all service is above reproach.

• Supervises the reservation function.

• Establishes and administers training programs for the restaurant. Counsels, guides, and instructs assigned personnel in the proper performance of their duties.

• Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.

• Coordinates the maintenance and development of methods for quality food preparation and monitors the appearance of food served. Assists in the maintenance and development of procedures for food service and menu items to maximize customer satisfaction.

• May assist with the annual budgeting process. Submits proposals for capital expense projects and manages approved project costs through completion.

• Maintains an efficient scheduling program to ensure a high standard of food service while utilizing labor hours effectively.

• Instructs assigned personnel regarding safety policies and procedures and ensures hazards within the restaurant are identified and eliminated.

• Prepares and presents periodic performance evaluations for assigned personnel.

• Recommends personnel actions including hiring, promotion, demotion, and termination of assigned employees.

• Recommends wage and salary adjustments for personnel within established wage and salary guidelines.

• Associate degree in Hotel and/or Restaurant Management, graduation from a post-secondary Culinary Arts program, or equivalent food and beverage training and experience required. Bachelor's degree in Hotel or Restaurant Management preferred.

• Five to ten years of restaurant industry experience, including at least two years in food preparation and service and three years in a supervisory role.

• Must be at least 21 years of age.

• Demonstrates literacy and fluency in English, including strong verbal and written communication skills.

• Compiles, analyzes, and interprets operational and financial data to support business decisions and reporting requirements.

• Collaborates effectively with diverse departments and stakeholders to achieve operational goals.

• Translates strategic initiatives into effective day-to-day restaurant operations.

• Handles difficult guest situations with professionalism, tact, diplomacy, and sound judgment.

• Maintains composure and a professional demeanor in a fast-paced, high-pressure environment.

• Demonstrates exceptional communication, interpersonal, leadership, and guest service skills.

• Possesses strong computer proficiency and the ability to utilize restaurant management and business software systems.

• Upholds the highest standards of integrity, confidentiality, and regulatory compliance.

• Serves as a role model for Team Members by consistently demonstrating company values, professionalism, and adherence to all company, department, and regulatory policies and procedures.

ADDITIONAL REQUIREMENTS

• Lifts and carries up to 30 pounds.

• Moves quickly and efficiently throughout restaurant and kitchen areas.

• Coordinates multiple tasks and priorities simultaneously in a fast-paced environment.

• Demonstrates sufficient manual dexterity, hand-eye coordination, and fine motor skills to perform assigned duties.

• Uses hearing and visual observation skills to monitor operations, food quality, safety, and guest service standards.

• Stands, walks, bends, squats, reaches, and climbs stairs for extended periods throughout the workday.

• Works in a fast-paced restaurant environment with frequent public interaction and varying noise levels. May be exposed to guests who use tobacco products in designated public areas. Enters guest-facing and operational areas as business needs require and works effectively in all restaurant environments. Maintains flexibility to work evenings, weekends, holidays, and special events based on business demands.