Kitchen Manager

Sage Hospitality Group is set to hire a Kitchen Manager to join us! The Ann Savannah, Apartments by Marriott Bonvoy will be joining Sage’s growing portfolio of lifestyle properties as it completes its conversion to an Apartments by Marriott Bonvoy concept by early 2025. This is a unique opportunity to shape the creation of one of the first Apartments by Marriott Bonvoy properties in North America! An opportunity to leave a lasting impression and to be a part of the footprint of such an dynamic concept.

Apartments by Marriott Bonvoy offers the luxury of space of a hotel combined with the warmth of home – where a guest can feel like a local in well-appointed upscale lifestyle boutique spaces complete with full kitchens, space for dining, and living rooms for, well, living.

The Ann Savannah, Apartments by Marriott Bonvoy marks an exciting new chapter for both Savannah’s hospitality scene and Sage Hospitality. We’re thrilled to bring our 40+ years of expertise to Marriott’s new Apartments by Bonvoy concept, which we believe has tremendous growth potential across many of our target markets nationwide. We are grateful to partner with Tidal on this exciting conversion project and look forward to partnering with Marriott on growing the Apartments by Marriott brand as we continue our journey to become America’s favorite lifestyle hospitality company,” said Daniel del Olmo, president of Sage Hospitality Group.

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs.

• Manage the daily production, preparation and presentation of all food for the kitchen to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate.
• Schedule and supervise the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Manage the monitoring and control all labor and food costs.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

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.
• Requires moderate hearing to communicate with employees and to hear machinery for safety reasons.
• Requires excellent vision for safety reasons.
• Requires moderate speech communications to communicate with other employees.
• Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

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.

• Lifting, pushing, pulling and carrying: Items include food, small equipment -75% of the time.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must have moderate hearing to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.