Sage Restaurant Group General Manager of Food and Beverage Brands in Savannah, Georgia
Sage Restaurant Group is set to hire a General Manager of Food and Beverage to lead the Emporium Kitchen & Wine Market, Peregrin, and Wayward. They are part of Perry Lane Hotel, a luxury hotel in the Historic District of Savannah, GA. The Emporium Kitchen offers an exceptional restaurant experience highlighting locally sourced, quality ingredients: from fresh fish to wild foraged mushrooms. The inviting space features sophisticated décor of rustic indulgence including a spacious outdoor patio. The Emporium Market features curated wines, house-made pastries and local coffee served daily out of Bowerbird, our branded coffee shop.
This role will report to the Senior Vice President of Operations within Sage Restaurant Group as well as partnering with a collaborative leadership team that takes pride in excellence and is a great steward of its properties. You will oversee the entire food and beverage operation that includes the 3-meal a day restaurant, rooftop bar, catering, in-room dining, and culinary operations over 9,000 sq. ft. of banquet space on the property.
Your success will be measured by your ability to:
Achieve both revenue and profit budgets
Improve all sources of guest satisfaction
Develop internal talent into next Sage Restaurant Group leaders
Establish outstanding relationships within the thriving Savannah community
The ideal candidate has a background in high volume independent restaurants, extensive experience in banquet and catering environments, strong business acumen, and proven track record of developing marketing techniques to develop strategies that drive scalable business. Bachelor degree is highly preferred.
General Manager of Food and Beverage Brands
The Emporium Savannah
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.
The General Manager of Food and Beverage is responsible for successfully driving all food and beverage operations; including culinary, and all F&B brands. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensures 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.
Luxury / Lifestyle Hotel / Restaurant experience (preferably in the Southeast)
Experience managing upper upscale restaurants
Prior exposure to F&B within Hotel operations including: banquets, catering, room service, bar, and restaurant operations
Experience working alongside hotel team and supporting hotel’s goals and objectives
Strong orientation to, and understanding of, both the local restaurant / bars customer and the in-house Hotel customer
Experience managing multiple outlets under one operations – i.e. multiple restaurants, bars, venues at the same location
Experience with planning and managing frequent F&B activations
Strong leadership and team building skills, previously leadership experience in prior roles (F&B Department Head)
High energy and motivates associates, managing by example
Ability to train, evaluate, mentor, and direct associates to meet high quality standards of operation
Strong business acumen, including ability to forecast topline revenues, and labor and other operating expenses to achieve flow through targets
Bottom line orientation with ability to maximize profitability across multiple outlets
Thorough understanding and complete ownership of the P&L for each outlet
Sense of urgency / pro-active / adheres to project and task deadlines
Ability to build productive relationships within the community – vendors, marketers, entertainers etc.
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.
Sees ahead clearly; can anticipate future consequences and trends accurately; has broad knowledge and perspective; trends accurately; has broad knowledge and perspective; is future oriented; can articulately paint credible pictures and visions of possibilities and likelihoods; can create competitive and breakthrough strategies and plans.
Confronting Direct Reports
Deals with problem direct reports firmly and in a timely manner; doesn’t allow problems to fester; regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deal effectively with troublemakers.
Sizing Up People
Is good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations.
Knowledgeable about how organizations work; knows how to get things done both through formal channels and the informal network; understands the origin and reasoning behind key policies, practices and procedures; understands the cultures of organizations.
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.
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.
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)
Various business equipment in order to perform administrative responsibilities
Inside 90% of the work day.
Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.
Full Time - Regular