Sage Restaurant Group Restaurant General Manager in Fort Collins, Colorado


Req #:


Why Us:

“One cannot think well, love well, sleep well, if one has not dined well.” Virginia Woolf

Emporium Kitchen and Wine Market will engage a distinctively delectable experience for its guests. The Emporium Kitchen & Wine Market will be the cornerstone of The Elizabeth Hotel, serving hotel guests and the public seven days a week serving breakfast, lunch, dinner, happy hour and brunch. The Emporium includes a full retail wine store where diners can pick out a bottle for dinner or order straight from the menu. And the price a guest pays for a bottle at the table will be the same they pay at the wine store. What a concept! The Emporium will source foods locally, working with a local bakery, local roasting company for its own coffee brand, and local growers. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today!

Job Title:

Restaurant General Manager

Location Name:

The Emporium Fort Collins


Fort Collins

EEO Statement:

We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Posting Overview:

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.



Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Strategic Agility

Sees ahead clearly; can anticipate future consequences and trends accurately; has broad knowledge and perspective; trends accurately; has broad knowledge and perspective; is future oriented; can articulately paint credible pictures and visions of possibilities and likelihoods; can create competitive and breakthrough strategies and plans.

Confronting Direct Reports

Deals with problem direct reports firmly and in a timely manner; doesn’t allow problems to fester; regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deal effectively with troublemakers.

Sizing Up People

Is good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations.

Organizational Agility

Knowledgeable about how organizations work; knows how to get things done both through formal channels and the informal network; understands the origin and reasoning behind key policies, practices and procedures; understands the cultures of organizations.


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.

Education/Formal Training

A four year college degree or interaction education/experience


Four to five years of employment in a related position with this company or other organization(s)

Material/Equipment Used

Various business equipment in order to perform administrative responsibilities


Inside 90% of the work day.

Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

Position Type:

Full Time - Regular