F&B General Manager

Sage Hospitality • Austin, TX

1d

About The Position

Sage Hospitality Group is set to hire an F&B General Manager at Hotel Van Zandt in Austin, Texas!
Located in the Rainey Street District, Hotel Van Zandt features 319 guest rooms and more than 25,000 square feet of meeting space. You can enjoy live music at our featured restaurant onsite, Geraldine’s, host pool parties, or check out one of the many pop-up events. Join us here to make a difference!
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, and we create unforgettable experiences.
We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that 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!
The 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.

Requirements

• A four-year college degree or interaction education/experience
• Four to five years of employment in a related position with the hospitality industry 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.
• 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.

Responsibilities

• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager