Additional Information: This hotel is owned and operated by an independent franchisee, Sage Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Urban Farmer is seeking a Senior Restaurant Manager to join our culinary team. Portland's most sophisticated Farmer-to-Table steakhouse, located on the 8th floor of the Nines Hotel. We take advantage of Oregon’s bounty and use locally sourced ingredients and meats to distinguish our food as the best in the city.
As part of the Sage Restaurant Group, we focus on building "independent" restaurants and lounges bordering our hotels in prime locations. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally focused food and beverage experiences. Surrounded by farms, forests and the ocean, Portland is one of America’s booming food cities with year-round Farmers’ Markets and artisans creating and making some of the most delicious goods in America. It’s a chefs’ playground.
The Senior Restaurant Manager oversees daily operations of the restaurant, lounge, private dining, and room service to ensure exceptional guest experiences, operational efficiency, and compliance with all policies and regulations. Responsible for planning, budgeting, forecasting, and driving revenue through service excellence and promotional strategies.
Responsibilities:
– Lead and manage outlet teams—including the restaurant, lounge, room service, and private dining—through hiring, training, scheduling, coaching, performance reviews, and disciplinary action to build a motivated, high-performing team.
– Oversee daily operations to ensure compliance with brand standards, safety protocols, and all federal, state, and local regulations while delivering exceptional guest experiences.
– Develop, manage, and monitor outlet budgets, controlling labor, food, beverage, and supply costs to maximize profitability without compromising service or quality.
– Analyze guest feedback, industry trends, and competitive data to proactively improve service and anticipate evolving guest needs.
– Partner cross-functionally with culinary, events, sales, marketing, and hotel teams to ensure seamless coordination and execution across all guest touchpoints.
– Drive revenue through creative promotions, events, seasonal offerings, and programming designed to increase in-house capture and local market appeal.
– Ensure cleanliness, maintenance, and sanitation standards across all outlet areas and equipment to protect assets and maintain operational readiness.
– Foster a culture of engagement and retention by supporting team development, celebrating achievements, and cultivating a positive, inclusive work environment.
– Uphold sustainability and brand integrity by supporting local sourcing efforts, minimizing waste, and ensuring consistent storytelling through food, beverage, and service presentation.
– Utilize data and reporting tools to track key performance indicators, identify opportunities, and inform strategic decisions.
Education/Formal Training
Minimum of two years of post-secondary education required; a college degree is preferred.
Experience
Two to three years of full-time experience in a comparable role within a full-service restaurant, either with this company or another organization.
Knowledge/Skills
– Thorough understanding of restaurant and hotel operations, policies, and procedures, with the ability to interpret and apply standards in a dynamic service environment.
– Strong analytical and decision-making skills; capable of evaluating information, identifying trends, and making sound operational recommendations.
– Effective leadership and supervisory abilities, including experience in coaching, training, performance management, and conflict resolution.
– Excellent oral and written communication skills, with the ability to clearly convey expectations, resolve guest concerns, and maintain open communication across departments.
– High attention to detail and visual acuity required for managing floor plans, guest flow, food expediting, equipment cleanliness, and overall environment upkeep.
– Proficient in reading and implementing operational tools, including SOPs, schedules, forecasts, floor charts, and policy documents.
– Familiarity with health, safety, and sanitation standards, including food safety regulations, allergen protocols, and chemical handling procedures.
– Competency with restaurant technologies such as POS, inventory, and labor management systems
Solid understanding of financial reporting, including P&Ls, budgeting, and labor forecasting to support fiscal accountability and operational efficiency.
– Adaptable and solutions-oriented, with the ability to remain composed and effective during high-pressure service periods or operational changes.
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.
– Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
Mobility -95% of shift covering all areas of outlets supervising.
Continuous standing to assist at hostess station -minimal stationary standing.
Climbing stairs -varies by location. No driving required.
Environment
Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
Urban Farmer is certified Gold for Sustainability at Work. As one of Oregon’s Healthiest Employers, the Nines offers perks that are comparable to progressive employers.
– Medical, Dental, Vision and more to all full-time associates.
– All associates can enjoy our complimentary cafeteria.
– 401k matching for all our associates.
– Hotel discounts at marriott.com.
– Many other perks, benefits & discounts for all our associates!
– Save on your parking and public transportation costs by using our pre-tax savings account.
– Our location is right next to the center of all MAX lines and close to the Portland Streetcar, a prime location for driving, taking public transportation, biking, or even walking to work.
– $50 TriMet monthly subsidy!
Bold. Bright. Caring. Energetic. Driven. Strategic. Daring. To deliver the type of outstanding experience we aim to provide our guests, we need remarkable individuals who are passionate and committed to making a difference. If this sounds like you, then explore the career positions at Sage Restaurant Group that await you.
Compensation range: $85,000 – $95,000/year.
This company is an equal opportunity employer.
frnch1