Located adjacent to The Baronette Renaissance in Novi, MI, Toasted Oak Grill & Market serves delicious American brasserie cuisine with an emphasis on all things local. Featuring a fresh market and wine shop that spills into an inviting and cozy dining room, Toasted Oak Grill & Market is a Novi restaurant that celebrates Michigan food & wine! As part of the Sage Restaurant Group, we focus on building ?independent? restaurants and lounges bordering our hotels in prime locations. Highly designed, innovative, and value driven, all of the restaurants in the Sage Restaurant Group portfolio offer Sage hotel guests added value as well as a completely different experience from their hotel stay.
Sage Restaurant Group?s internally developed concepts finally bridge the gap between the age old struggle of having a successful restaurant while still taking care of the hotel guest needs. Our concepts are based on 3-meal platforms and have built in efficiencies to be used as a successful foundation for all banquet, catering, and room service needs. With a primary focus on building restaurants for the communities they serve ? this positive synergy and dynamic is rarely found within the hospitality industry.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOPs and future food programs to ensure a consistent, quality product.
Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the departments budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires oral and written communication skills.
Must have moderate speech communications skills to communicate with other employees.
Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.
More than two years of post high school education, but less than a degree from a four year college.
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).