Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $63,600.00 - $86,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Unlimited PTO
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
Flexible spending account
basic life insurance
short-term disability
401(k) with employer match
Employee assistance program
Tuition Reimbursement
Employee Discounts
Employee Referral Bonus
Job Description
Sage Hospitality Group is a renowned hospitality company dedicated to enriching lives through exceptional experiences in the food and beverage industry. With a strong commitment to creating environments where employees feel empowered and guests receive genuine service, Sage Hospitality Group leads multiple distinctive restaurant and bar concepts. Among these is The Dirty Habit, an acclaimed establishment in San Francisco, California, known for its sultry ambiance, award-winning cuisine, and a remarkable selection of over 640 whiskeys. This vibrant venue features a popular outdoor patio named Angel’s Share Patio, which is fully heated and twinkle-lit, offering guests a vivid social scene to... Show More
Job Requirements
- More than two years of post high school education
- three to five years of related employment experience
- bar program expertise including spirits wine and beer
- experience opening new outlets or launching new concepts
- minimum three to five years food and beverage management experience
- strong leadership, organizational, and communication skills
- proven experience managing forecast, budgets, labor, and cost controls
- knowledge of POS systems, inventory management, and scheduling software
- ability to work flexible hours including nights, weekends, and holidays
Job Qualifications
- More than two years of post high school education
- three to five years of employment in a related position within this company or other organization(s)
- bar program expertise including spirits wine and beer
- experience opening new outlets or launching new concepts
- minimum three to five years of food and beverage management experience preferably in multi-outlet or hotel environment
- strong leadership organizational and communication skills
- proven experience managing forecast budgets labor and cost controls
- knowledge of POS systems inventory management and scheduling software
- required to work flexible hours including nights weekends and holidays
Job Duties
- Oversee daily operations of multiple outlets ensuring smooth service quality control and operational consistency
- directly support all meal periods in person including weekday and weekend breakfast brunch and dinner
- ensure all outlets adhere to company standards health and safety regulations and local compliance requirements
- develop and enforce standard operating procedures for service cleanliness and food and beverage quality
- partner with culinary leadership to ensure menu execution presentation and guest satisfaction
- actively execute banquet and catering events as needed
- recruit train schedule and supervise outlet leadership and hourly associates
- interviews trains supervises counsels schedules and evaluates associates ensuring compliance with policies and procedures
- conduct the culture of conversations and implement corrective action when necessary
- foster a positive inclusive and accountable team culture
- helps ensure high standards of food and beverage quality service and marketing to maximize profits and ensure outstanding customer service
- resolve guest concerns promptly and professionally
- monitor guest feedback and implement improvements based on customer feedback
- regularly review evaluate and respond to customer feedback and troubleshoot areas requiring service recovery
- complete weekly monthly forecast labor schedule and ownership reports
- analyze profit and loss statements and develop strategies to maximize revenue and profitability
- monitor complete inventory purchasing and cost controls for food beverage and supplies
- create and manage labor schedules aligned with forecasted business levels
- ensure labor productivity targets are met while maintaining service standards
- approve payroll and manage timekeeping accuracy
- ensure compliance with food safety alcohol service and workplace safety regulations
- maintain proper storage handling and labeling of food and beverage items
- ensure staff training on health and safety procedures including emergency protocols and food handling requirements
- conduct regular inspections of food preparation areas equipment and storage facilities
- maintain required certifications such as ServSafe and Responsible Beverage Service
- conduct regular safety and sanitation inspections
- oversee inventory control for food beverage and supplies ensuring stock levels meet demand without overstocking
- coordinate with suppliers and vendors to ensure timely deliveries and competitive pricing
- conduct regular inventory audits to maintain accuracy and identify discrepancies
- ensure maintenance of kitchen and bar equipment ensuring proper functioning and scheduling servicing
- collaborate with marketing team to promote F and B outlets special offers and events
- contribute to development and implementation of promotional campaigns
- participate in development of seasonal menus signature cocktails and exclusive promotions
- work closely with Area Director of Hotels and Restaurants Culinary Team People and Culture and other departments
- participate in creation and planning of menu designs to attract clientele
- prepare operational reports forecasts and action plans
- support hotel or company-wide initiatives and brand programs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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