Why us?

　　Sage Restaurant Concepts (SRC) is looking for a Corporate Director of Operations to join our team. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences. We are a growing company with concepts nationwide.

　　Sage Restaurant Concepts is 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.

　　At Sage Restaurant Concepts, we impact lives through hospitality. Our vision is to be a restaurant company with a soul. We consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people.

　　Job Overview

　　The primary objective of the Corporate Director of Operations is to assist the Vice Presidents of Operations with the overall operations of proprietary Sage Restaurant Concepts, including with the development and execution of strategies that will support, strengthen, and grow, Sage Restaurant Concepts.

　　This position is responsible for short- and long-term planning and the management of the Food & Beverage operations, including driving guest and service excellence, developing, and executing plans to improve performance, bench task force coordination, standards training, budgets/forecasting assistance and marketing planning/execution.

　　This position will work with property level leaders in order to assist in meeting and exceeding the strategic goals of the organization.

　　Responsibilities

　　Operational

　　Assist VPOs with Development and execution of strategic operational and financial initiatives; with accountability to all objectives.

　　Assist VPOs with leadership oversight on special projects, transitions, and new property openings.

　　Assist with creating innovative solutions that result in company and divisional market differentiators.

　　Recruitment & Human Resources

　　Assist and oversee recruitment and development of employees;

　　Hire, train, empower, coach and counsel, input into performance and salary reviews

　　Resolve conflicts as they arise through fair treatment, with recommendations for discipline and terminate, as appropriate.

　　Ensure proper staffing of all senior F&B positions to achieve individual property goals

　　Cultivate specific leaders for bench task force via recruitment and identifying individuals at the property level

　　Ownership of the bench task force process and allocation across all SRC restaurants, FOH & BOH.

　　Identifying high potential candidates for future positions including bench task force

　　Maintain trained and effective General Managers in position

　　Effectively act as a mentor to all property F&B managers resulting in high potential leaders that can advance and grow in the organization.

　　Training and development

　　Ensure implementation of Sage SOP’s, financial systems, IT systems, HR initiatives and culture immersion at all new and transition properties

　　Assist in developing a process in which high potential candidates for future positions are identified and put in a pipeline for opportunities.

　　Assist VPOs with succession planning within each direct report to provide new opportunities as associates develop, to handle company-wide growth, and to mitigate risk if associates leave.

　　Infuse the property with the Sage Culture that speaks to the values of the organization creating positive and effective work environments while maintaining their individual Brand.

　　Support strategies to create a positive, thriving culture and elevate associate team member satisfaction to achieve employer of choice status, low turnover and high productivity.

　　Marketing

　　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.

　　At assigned properties ensure properties follow brand standards and SRC initiatives.

　　Work with VPOs on strategies to proactively react to changes in the market to keep ahead of trends.

　　Financial

　　Develop, recommend, implement, and manage restaurant annual budgets, business/marketing plan, forecasts and objectives to meet/exceed management expectations.

　　Oversee systems that drive operational excellence for our properties (Craftable, etc)

　　Ownership Management

　　When needed, act as the liaison with the owners of the properties ensuring proper and proactive communications while keeping the VPOs apprised of all issues.

　　Review and understand ownership needs and expectations on a periodic basis. Ensure no owner or VPO is ever surprised by any communication from the property or corporate team member.

　　Gain a thorough understanding of the ownership agreements for all properties, including but not limited to, management, partnership, operating and franchise agreements.

　　This includes being the main point or second point of contact for ownership groups and ensuring initiation and participation of owner meetings when appropriate.

　　Planning

　　Assist VPOs on strategic planning, development, and coordination of business initiatives and strategies.

　　Assist VPOs with long term strategies from a staffing and service perspective while ensuring alignment with the business’s other disciplines and support teams.

　　Assist VPOs with annual business planning and budgeting for each of the properties coordinated in a way to ensure timely internal reviews while meeting ownership deadlines.

　　OTHER RESPONSIBILITIES

　　All other duties as assigned, requested or deemed necessary by management.SUPERVISORY DUTIES

　　Five to fifty associates

　　Qualifications

　　Education/Formal Training

　　Bachelors or master’s degree in Hospitality Management or Business Administration preferred

　　Experience

　　5-10 years of GM responsibility experience, field and corporate experience is preferred

　　Multi – unit oversight experience is preferred

　　Knowledge/Skills

　　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.

　　Advanced knowledge and skill of hotel operations, leadership, and corporate environment.

　　Ability to execute corporate, owner, and brand initiatives.

　　Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or ownership.

　　Ability to influence all levels of the organization with their presence and business acumen.

　　Proven ability in building strong teams and developing direct reports and others.

　　Provide current, direct, complete and actionable positive and corrective feedback to others.

　　Faces up to people problems on any person or situation.

　　Ability to be counted on to exceed goals successfully and pushes self and others for results.

　　Excellent oral, written, presentation and public speaking skills; ability to identify message points and messaging opportunities.

　　Proactive, independent, forward-thinking, trustworthy, and hands-on operations executive.

　　A dynamic team player who is a quick study and can think creatively, manage innovation, and effectively challenge existing practices.

　　Able to skillfully shift between strategy and tactics and provide strong leadership to the organization.

　　Ability to read situations quickly and settle disputes equitably stepping up to conflict as opportunity.

　　Strong organizational and project management skills.

　　Ability to effectively cope with change and shift gears comfortably.

　　Can decide and act without having all the information or the total picture.

　　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.

　　Demonstrated leadership skills including creating constructive development plans with a strong ability to hold direct reports accountable for results in sales, marketing, financial results and operational skill.

　　Excellent communication skills with owners, associates and guests; approachable, motivational, and a positive personality.

　　Ability to multi-task, follow through and re-prioritize well to meet deadlines.

　　Ability to travel at least 50% of the time.

　　Ability to work under pressure and deadlines.

　　Ability to spend extended periods of time at a computer

　　Sitting 90%, Walking 5%, Standing 5%

　　Environment

　　Office, restaurant, or hotel

　　Benefits

　　Eligible to participate in Sage bonus plan

　　Unlimited paid time off

　　Medical, dental, & vision insurance

　　Health savings and flexible spending accounts

　　Basic Life and AD&D insurance

　　Company-paid short-term disability

　　Paid FMLA leave for up to a period of 12 weeks

　　Employee Assistance Program

　　Great discounts on Hotels, Restaurants, and much more.

　　Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

　　ID: 2024-21520

　　Position Type: Regular Full-Time

　　Property : Sage Hospitality Group

　　Outlet: Restaurant

　　Category: Restaurant Operations

　　Min: USD $120,000.00/Yr.

　　Max: USD $130,000.00/Yr.

　　Address : 1575 Welton St

　　City : Denver

　　State : Colorado

　　EOE Protected Veterans/Disability