RESTAURANT MANAGER PROFILE SENTRYWORLD - Stevens Point, Wisconsin
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SentryWorld: Restaurant Manager Position Profile
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 mu-
tual 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, Wis-
consin, Sentry employs more than 4,000 associates in 41 states.
The 110-year-old mutual insurance company has made a strong commitment to the com-
munity. 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 ban-
quet 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 com-
forts 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 Sen-
tryWorld will take it to a whole new level.
SentryWorld has long been known for the iconic par-three “flower hole,” a must-see at-
traction 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.
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SentryWorld: Restaurant Manager Position Profile
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 crea-
tive 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 wed-
dings, 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-to-
ceiling 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 quali-
ty 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 inter-
acting in both back and front of house settings as he/she interfaces with multiple and di-
verse constituencies (guests, staff, etc.) throughout the day.
The RM at SentryWorld is a team builder who mentors kitchen staff and develops a pipe-
line 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 per-
spective of being readily open and embracing of input—The RM is approachable by both
guests and staff.
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SentryWorld: Restaurant Manager Position Profile
The RM coordinates internally and is very involved with the catering and kitchen person-
nel 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
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.
For more information about Effectiveness of team development including training and motivating staff.
SentryWorld visit: Increased a la carte participation and revenue.
www.sentryworld.com
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 cooper-
ative efforts surrounding planning, scheduling, special events and implementation of func-
tions.
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 ap-
propriate 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 restau-
rant, and other restaurant operations.
Strong preference will be given to those candidates who have successfully lead a res-
taurant 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, finan-
www.kopplinandkuebler.com cial performance, and people skills. Page 3
SentryWorld: Restaurant Manager Position Profile
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 es-
sential.
Must have computer skills including but not limited to Microsoft Outlook, Word, and
Excel. This position also requires technical skills to effectively manage multiple restau-
rants 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 expe-
rience.
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 experi-
ence.
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 man-
agement team and is able to generate thoughts and ideas
that result in increased sales and improved guest satisfac-
tion.
Excellent financial skills, with the ability to quickly
SentryWorld offers golfers a championship course in a gor- assimilate numbers and reports.
geous, park-like natural setting.
Exceptionally strong communication and facilitation
skills, both written and verbal, with the appropriate per-
sonal presence, and a desire and ability to interact effectively before diverse constituen-
cies 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 4SentryWorld: Restaurant Manager Position Profile
GM Profile To Apply
Mike James joined SentryWorld Interested candidates should submit a resume and a thoughtful, detailed
recently and has extensive expe- cover letter describing their alignment with the qualifications outlined in
rience in resort and private club this profile and the reason for their interest in the Executive Chef position
management. He is a high ener- at SentryWorld. For directions on how to upload your resume and cover
gy professional and a leader and mentor to a letter, click here.
cohesive team of service-driven, high per-
forming staff. To apply click here to upload your resume and cover letter (in that order).
Before joining SentryWorld, Mr. James was The resume and cover letter should be saved separately in Word or PDF
the Resort Manager at The Resort at Glade files.
Springs & CC and Black Knight Country
Club in West Virginia.
Mr. James is a member of the PGA of (480) 443-9102
America and a prior member of the PGA
Board of Directors for the West Virginia nan@kopplinandkuebler.com
Chapter. He attended the University of Min- www.kopplinandkuebler.com
nesota and earned a Bachelor’s degree in
Organization Leadership from Mountain
State University.
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 5You can also read
