Restaurant Manager - Hotel Landing

Why us?:

Ninetwentyfive is an independent restaurant located at the center of the action, at The Hotel Landing just steps from the shores of Lake Minnetonka in beautiful Wayzata, MN. Applying a seasonal, local lens to coastal trends, ninetwentyfive delivers a casually sophisticated experience with signature Midwestern hospitality. As much a community gathering place as a restaurant, there’s always something happening here – from live music to pet-friendly patio events, happy hour, unique tastings, special menus and more. Featuring seasonal food and beverage menus – including a robust, yet approachable wine and whiskey collection – ninetwentyfive reflects a mix of authentic Midwestern heritage and charming seaside influences from Charleston to Cape Cod.

Ninetwentyfive is part of Sage Restaurant Concepts, a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work and play in the communities we serve.

Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor. We seek the best hospitality professionals -- achievers and leaders; passionate, highly competitive and exceptional people. In return, we provide every team member with unparalleled opportunities to exercise their responsibility and integrity, while growing themselves and building a valuable and rewarding career!

Job Overview:

Plan and manage the restaurant, room service in order to achieve customer satisfaction, quality service,

compliance with corporate/franchise policies and procedures and federal, state and local regulations while

meeting/exceeding financial goals. Position is responsible for the short term planning and daily operations

of the restaurant and room service and may manage a lounge or quiet bar. Recommends promotional ideas

and controls the budgets for the various areas

Responsibilities:

Manage the associates, retain and motivate the employees; hire, schedule, train, develop,

empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide

open communications and recommend discipline and termination, as appropriate.

• Implement company programs (IHC/franchise) and manage the operations of the restaurant, room

service and any other food and beverage outlet as required to ensure compliance with SOPs, safety

regulations and federal, state and local regulations to ensure an optimal level of service, quality and

hospitality are provided to the guest(s).

• Forecast, implement, monitor, control and report on the various outlet budgets and their

components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize

revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide

top quality customer service.

• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience

and enhance future sales prospects.

• Create, recommend and implement promotions, displays, buffet presentations and ideas to capture

more in-house guests and a larger share of the local market.

• Monitor and control the maintenance/sanitation of the various outlet areas and equipment to

protect the assets, comply with regulations and ensure quality service.

Qualifications:

Education/Formal Training

More than two years of post high school education.

Experience

Two to three full years of full employment in a related position with this company or other organization(s).

Knowledge/Skills

Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.

Supervision/management communication skills are required.

Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.

Ability to make occasional decisions which are generally guided by established policy and procedures.

Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.

Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.

Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.

Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.

Must have knowledge of chemicals/agents for training purposes.

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.

Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.

Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required.

Mobility -95% of shift covering all areas of outlets supervising.

Continuous standing to assist at hostess station -minimal stationary standing.

Climbing stairs -varies by location.

No driving required.

Environment

Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen

Benefits:

The Perks:

Sage Hotel & Restaurant Discounts across the US

Paid vacation, sick and vacation pay

Medical, Vision, Dental Insurance, 401k

Convenient Location

Free Shift Meal

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

Permanent