Sage Restaurant Group is hiring: Director of Restaurant Operations in New Orlean

Director of Restaurant Operations - New Orleans, Louisiana

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service, we build relationships with our guests and value for our shareholders, creating unforgettable experiences.

We are looking for independent thinkers who harness their entrepreneurial spirit to break preconceived notions. We welcome risk-takers and creative spirits alike. Your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

This is a Marriott-branded upscale lifestyle property located in the heart of New Orleans. With a vibrant atmosphere and an exciting future, the property is undergoing a transformation that will elevate its offerings. As the Director of Restaurant Operations, you will drive the property's success, ensuring its competitive edge and optimizing its revenue strategy. Join us to help shape its future and deliver a world-class guest experience!

Job Overview

Plan and manage the Human Resources and operations of the Food and Beverage departments to achieve customer satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long-term planning and management of the Food & Beverage operations in the front and back of the house. Develop and recommend the budget, marketing plans, and objectives, and manage within those approved plans. The major areas of responsibility include: Catering Operations, Kitchen, Restaurant(s), Room Service, and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee.

Responsibilities

1. Manage the human resources within the division.
2. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, conduct performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
3. Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts, and objectives to meet/exceed management expectations.
4. Implement and manage all company programs to ensure compliance with the SOPs, including safety and sanitary regulations, and all federal, state, and local regulations.
5. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines.
6. 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.
7. Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.

Qualifications

Education/Formal Training

A four-year college degree or equivalent education/experience.

Experience

Four to five years of employment in a related position with this company or other organization(s).

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession, including management of people and complex problems.

Ability to study, analyze, and interpret complex activities.

Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guests, and/or corporate clients.

Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office, and associates.

Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).

Must possess excellent speech communication skills for guest, corporate, vendor, and associate interaction.

Must be literate for written guest communication, administrative, and Human Resource responsibilities.

Physical Demands

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 to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).

Bending/kneeling as directed.

Physical ability to supervise on-floor activities required 60% of workday.

Climbing Stairs - up to 20 steps 20% of workday.

No driving required.

Inside 90% of the workday. Position requires 10% of workday inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

Benefits

Eligible to participate in Sage bonus plan, unlimited paid time off, 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 12 weeks, Employee Assistance Program, great discounts on hotels, restaurants, and more, and eligible to participate in the Employee Referral Bonus Program (up to $1,000 per referral).