RESTAURANT MANAGER PROFILE SENTRYWORLD Stevens Point, Wisconsin The Facility SentryWorld, located in Stevens Point, Wisconsin, opened in 1982 to great fanfare and became an immediate hit the state s first destination golf course. SentryWorld offers golfers a championship course in a gorgeous, park-like natural setting. With its dedication to wildlife conservation and convenient location in the center of the state, it s easy to see why SentryWorld is known as Wisconsin s Golf Treasure. The golf course is part of a corporate campus serving Sentry Insurance, the biggest private employer in Portage County. Sentry Insurance is also one of the largest and strongest mutual insurance companies in the United States. The company and its subsidiaries sell property and casualty insurance, life insurance, annuities and retirement programs for businesses and individuals throughout the country. Headquartered in Stevens Point, Wisconsin, Sentry employs more than 4,000 associates in 41 states. The 110-year-old mutual insurance company has made a strong commitment to the community. The golf course is part of a massive sports and entertainment facility serving the company and the community. Amenities include indoor tennis courts, restaurant, and banquet facility. The 280-acre site has an expansive, gracious feel, the more so because the course envelops a massive lake at its core. With a complete renovation in 2013-2014, the SentryWorld clubhouse offers all the comforts and conveniences you would expect from a modern, world-class golf facility, along with panoramic views of the parkland-style surroundings. SentryWorld is known as a great place for sports, recreation, dining, golf, weddings and banquets. The renovated SentryWorld will take it to a whole new level. SentryWorld has long been known for the iconic par-three flower hole, a must-see attraction for any golfer. While the course renovation preserved and enhanced the iconic flower hole, everything else was refreshed for added variety and excitement. The golf course renovation is being led by Robert Trent Jones, Jr. with project architects Bruce Charlton and Jason Blasi working in collaboration. Jones designed the original golf course 30 years ago. The new course will feature an expanded driving range with group and lesson tees, a new practice putting green, and a new short game practice area. In addition to the course improvements, the sports center and event facility have been completely reimagined and renovated. Those improvements extend outside and include a new patio with multiple fire pits and al fresco dining. www.kopplinandkuebler.com Page 1
Dining Facilities A new dining venue will be unveiled with the renovation of the sports center complete with wood-fired oven and will be opened in Fall 2014. The restaurant will reflect a casual, bistro-style ambiance with a focus on high quality, locally sourced food and featuring creative twists on Wisconsin-style comfort cuisine. The restaurant will be open for lunch, and dinner and seats up to 150 people inside and 150 people outside. SentryWorld s new Grand Hall offers spectacular, and equally versatile, space for weddings, banquets and other events. This premiere facility overlooks the unique parkland beauty of SentryWorld s golf course. The Grand Hall has more than 5,000 square feet of dedicated space complete with floor-toceiling windows and panoramic views, high beamed ceilings, ambient lighting, state-of-the -art audio visual equipment, outdoor patios and a gazebo. The Grand Hall and surrounding patios can accommodate up to 300 guests. In addition the Field House, which houses the tennis center, is also used for special events and can entertain up to 1,000 guests. Restaurant Manager Position Overview The Restaurant Manager (RM) at SentryWorld is responsible for all food and beverage operations of the new restaurant concept at SentryWorld including leading Front-of-the- House (FOH) staff to ensure responsive, consistent and quality services to guests. The RM leads, manages, motivates and directs restaurant staff, to achieve the objectives set by the General Manager and RM. The RM creates the standards for restaurant policies and procedures, communicates these policies and ensures that the policies are adhered to by all FOH staff. He/She is expected to be a positive and regular face for restaurant operations for SentryWorld, and needs to be comfortable conversing and interacting in both back and front of house settings as he/she interfaces with multiple and diverse constituencies (guests, staff, etc.) throughout the day. The RM at SentryWorld is a team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals by building a reputation as an excellent learning and training ground for up and coming culinarians. Additionally the RM is a hands-on leader who leads by example and will step in to work any place on the line as needed. The RM is responsible for training FOH personnel through orientation, onboarding, daily pre-meal meetings, and ongoing training programs to ensure a motivated, knowledgeable, professional, and personable staff serves guests in a responsive and proactive manner. The RM works as a strategic and operational partner with the managers and staff of Sentry- World to develop information sharing, good communication, superior internal and external customer relationships and high performance teamwork in order to achieve SentryWorld objectives. The RM is someone who looks at mistakes as opportunities for improvement, and instills this mindset and outcome into his/her team, while at the same time epitomizing the perspective of being readily open and embracing of input The RM is approachable by both guests and staff. www.kopplinandkuebler.com Page 2
The RM coordinates internally and is very involved with the catering and kitchen personnel to ensure timely, knowledgeable and efficient service. Ultimately, the Restaurant Manager of SentryWorld is a critical and positive face of restaurant operations. He/She is an integral part of the overall success of the operation, and is a strong influencer on each constituency he/she interfaces with while performing his/her duties. The responsibility to lead this facet of the organization from a passionate, creative, supportive, progressive and team focused perspective is of critical importance for long-term success. Initial Priorities of the Restaurant Manager For more information about SentryWorld visit: www.sentryworld.com Evaluate, hire and develop a service-minded restaurant team to deliver the Sentry- World dining experience. Evaluate and set appropriate and necessary steps of service and standards of operation, execution and delivery within the restaurant operation, including taking ownership for the entire experience, while working closely with the culinary and banquet teams. Ensure that the a la carte operations are consistently executed, and given focus and priority. Learn frequent guests names and dining preferences. Performance Metrics Increased dining satisfaction levels. Improvement in financial performance indicators relating to food and labor costs, among other key trends. Low employee turnover. Effectiveness of team development including training and motivating staff. Increased a la carte participation and revenue. Organizational Structure SentryWorld operates under the General Manager organizational structure. The Restaurant Manager reports to GM, Mike James. (See page 5 for more information about Mr. James.) The RM coordinates closely with other department heads, primarily as it relates to cooperative efforts surrounding planning, scheduling, special events and implementation of functions. General Qualifications & Experience Is a strong and passionate leader and hospitality professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to SentryWorld. Has a minimum of three years prior management experience as a restaurant manager and at least five years of hospitality industry experience including café, theme restaurant, and other restaurant operations. Strong preference will be given to those candidates who have successfully lead a restaurant preopening and opening. Has exceptionally strong food and beverage credentials, and most importantly, the ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with demonstrated ability to direct, coordinate and control all facets of an active food and beverage operation. Extensive background and demonstrated expertise in restaurant management. Comprehensive knowledge of food and beverage preparation. Understands and appreciates the unique culture and experience of a facility such as SentryWorld. Strong management skills with verifiable strengths in inspirational leadership, financial www.kopplinandkuebler.com performance, and people skills. Page 3
A confident, proactive team builder who has a history of attracting, developing and retaining high performing staff. Must possess verifiably strong written and oral communications skills. Successful experience in communications, human relations, and motivating staff is essential. Must have computer skills including but not limited to Microsoft Outlook, Word, and Excel. This position also requires technical skills to effectively manage multiple restaurants in multiple locations. Experience with POS software is a plus. Education and Certification Minimum of an Associate s degree from an accredited school or equivalent work experience. Must be certified in food safety. Traits, Skills and Competencies Must understand and practice the guest service philosophy at SentryWorld and be fully engaged in and fulfilled by providing guests with consistent, high quality dining experience. Provides the same level of service regardless of the number of guests dining on any given night. From four covers to 300 covers, the level of service, quality, and enthusiasm is consistently high. Is an innovative leader in all aspects of the position. Continually looks for opportunities to improve FOH service and learns and incorporates lessons from prior experiences. Is a well-respected, pro-active member of the management team and is able to generate thoughts and ideas that result in increased sales and improved guest satisfaction. Excellent financial skills, with the ability to quickly SentryWorld offers golfers a championship course in a gorgeous, park-like natural setting. assimilate numbers and reports. Exceptionally strong communication and facilitation skills, both written and verbal, with the appropriate personal presence, and a desire and ability to interact effectively before diverse constituencies of guests, staff, vendors and others who are part of the success of SentryWorld. Miscellaneous Proactively solves problems, develops and proposes solutions to problems that occur, anticipates the needs of staff and guests, and reacts quickly to address those needs. Manages time and establishes priorities. Is a self-starter and well organized. Has been a difference maker wherever he/she has been in the past. Is of proven integrity and honesty. Is committed to professional growth and development, for him/herself and his/her team of associates. Is courteous, friendly and personable. Is even tempered and works well under extreme pressure. Must be well-groomed and maintain a neat and clean, well kept, physical appearance. Is respected in the community, and when not working, must represent him/herself in a way befitting their professional responsibility. Has the drive and dedication to provide superior service to the guests. www.kopplinandkuebler.com Page 4
GM Profile Mike James joined SentryWorld recently and has extensive experience in resort and private club management. He is a high energy professional and a leader and mentor to a cohesive team of service-driven, high performing staff. Before joining SentryWorld, Mr. James was the Resort Manager at The Resort at Glade Springs & CC and Black Knight Country Club in West Virginia. Mr. James is a member of the PGA of America and a prior member of the PGA Board of Directors for the West Virginia Chapter. He attended the University of Minnesota and earned a Bachelor s degree in Organization Leadership from Mountain State University. To Apply Interested candidates should submit a resume and a thoughtful, detailed cover letter describing their alignment with the qualifications outlined in this profile and the reason for their interest in the Executive Chef position at SentryWorld. For directions on how to upload your resume and cover letter, click here. To apply click here to upload your resume and cover letter (in that order). The resume and cover letter should be saved separately in Word or PDF files. (480) 443-9102 nan@kopplinandkuebler.com www.kopplinandkuebler.com Compensation is commensurate with qualifications and experience. The Lead Search Executive on this search: Lisa Carroll lisa@kopplinandkuebler.com 561.596.1123 www.kopplinandkuebler.com Page 5