Sawmill Market Assistant General Manager

Description

• Oversee Food & Beverage Operations – Direct and manage daily operations across restaurants, bars, in-room dining, and banquet services. Foster seamless collaboration between departments to ensure smooth execution and outstanding guest experiences.
• Maintain Service Excellence – Set and enforce high service standards. Clearly articulate expectations to staff, ensuring consistent delivery of top-tier hospitality across all food and beverage outlets.
• Team Leadership & Development – Recruit, train, and mentor F&B staff, fostering a collaborative, motivated, and professional work environment. Provide clear direction, constructive feedback, and open communication to enhance team efficiency and morale.
• Financial Oversight – Monitor and control budgets, labor costs, and inventory while driving revenue growth. Effectively communicate financial objectives and cost-control strategies to maintain profitability and service quality.
• Banquet & Event Execution – Work closely with event planners and internal teams to coordinate and deliver flawless banquets and catering services. Ensure clear communication between departments to guarantee successful event execution.
• Guest Satisfaction & Problem-Solving – Engage with guests proactively, address concerns promptly, and implement solutions that enhance satisfaction and encourage repeat business.
• Compliance & Safety – Ensure strict adherence to food safety, sanitation, and alcohol service regulations. Communicate and enforce compliance protocols, fostering a culture of responsibility and safety
• Operational Efficiency – Identify opportunities for improvement and implement best practices to optimize restaurant, bar, and banquet operations. Keep staff informed and aligned with operational goals.
• Strategic Decision-Making – Assist in developing and implementing F&B strategies, including staffing, menu development, sourcing, and cost control. Effectively communicate strategic initiatives to ensure successful execution.
• Brand Standards & Compliance – Ensure all food and beverage services align with Heritage Restaurant Group’s brand identity. Convey brand expectations, emphasizing quality, consistency, and innovation.

• Benefits: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness, 401K with Employer Match, and other voluntary options.

Requirements

• Financial & Operational Skills – Experience in payroll, labor management, cost control, forecasting, and revenue optimization in food and beverage operations.
• Food & Beverage Expertise – Strong knowledge of restaurant, bar, and banquet management systems, including POS software, inventory control, and scheduling tools.
• Industry Experience – Minimum of 5 years in food and beverage management, or an equivalent combination of education and experience. Experience in high-volume restaurants, bars, or banquet settings required.
• Leadership & Communication – Proven ability to lead, develop, and engage food and beverage teams with strong verbal and written communication skills.
• Guest Service Excellence – Passion for delivering exceptional dining experiences and resolving guest concerns effectively.
• Schedule Flexibility – Ability to work variable shifts, including nights, weekends, holidays, and late hours as required.
• Physical Requirements – Must be able to stand for long periods (10 hours) and lift/push/reach/carry 30 pounds occasionally.

Preferred Qualifications:

• High-Volume or Multi-Concept Experience – Experience managing multiple food and beverage outlets, event catering, or large-scale banquet operations.
• Food & Beverage Leadership – Prior experience as an F&B Director, Banquet Manager, or similar leadership role in a restaurant or bar setting.
• Culinary Knowledge – Strong understanding of kitchen operations, menu planning, and food costing is a plus.
• Upscale or Concept-Driven Experience – Background in premium, craft, or innovative dining and beverage programs preferred.
• Certifications - New Mexico Alcohol Server Permit and Food Handler Certification.
• Experience Requirements - 3-4 years in hospitality or food and beverage management required.
• Education Preferences - Degree in Hospitality related field preferred.
• Skills and Abilities - Excellent verbal communication and ability to multitask.
• Work Schedule Expectations - Ability to work a flexible schedule, including long hours, nights, weekends, and holidays.

Salary : $70,000