Stationed in the midst of Savannah’s historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Perry Lane Hotel is where true southern warmth endures as we genuinely connect with our guests. Rather we are welcoming a long-weekend adventurer, a business traveler, or a Savannah sophisticate, we are setting the tone for our guest’s entire stay, and we do so with creative spark and worldly elegance.
Perry Lane Hotel seeks welcoming, creative and polished team members with a heart of service. We passionately strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations.
At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.
Responsibilities:
ESSENTIAL RESPONSIBILITIES
• Manage the human resources within the division. Direct and oversee recruitment and development of
employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict
through fair treatment policy, discipline and terminate, as appropriate.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan,
forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs (company/franchise) to ensure compliance with the
SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure
optimal levels of quality service and hospitality are provided to the guest.
• 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.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to
protect the asset, comply with regulations and ensure quality service.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and
quality.
• Monitor food and liquor requisition and food waste.
• Spot check par levels/inventory.
• Prepare maintenance requests and follow-up.
• Maintain condition of the restaurant(s), room service, bar(s), and lounge(s).
• Ensure bar controls.
• Participate in weekly resume meetings.
• Work closely with and collaborate with property culinary team and property sales team.
• Manager on Duty responsibilities.
OTHER RESPONSIBILITIES
• All other duties as assigned, requested or deemed necessary by management.
SUPERVISORY DUTIES
Five to fifty associates
POSITION QUALIFICATIONS
Education/Formal Training
A four-year college degree or interaction education/experience
Experience
Four to five 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 and beverage/hospitality
profession.
This includes experiential knowledge required for management of people, complex problems and food and
beverage management.
• Ability to analyze activities or information and arrive at logical conclusions.
• Requires supervisory/management communication skills.
• Excellent communication skills due to telephone and face-to-face interaction with guests,
corporate office and associates.
• Good speaking skills for guest, corporate, vendor and associate interaction 100% of work day.
• Written guest communication, administrative responsibilities and Human Resource responsibilities
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