Sage Hospitality Group

Develops and operates hotels and restaurants

General Manager Food and Beverage

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeDenver, CO, USANo salary listedIn-person

About the Job

Requirements

A four-year college degree or equivalent education/experience is required.
Four to five years of employment in a related position with this company or another organization is required.
Advanced knowledge of the principles and practices of the food and beverage and hospitality profession, including people management, complex problem-solving, and food and beverage management, is required.
Highly developed communication skills to negotiate, convince, sell, and influence managerial personnel, hotel guests, and corporate clients are required.
Strong administrative ability for forecasting, purchase orders, budget review, and invoice approval is required.
Literacy for written guest communication, administrative duties, and Human Resources responsibilities is required, including excellent reading and writing abilities throughout the workday.
The role requires the physical ability to supervise on-floor activities for 60% of the workday.
The role requires the ability to climb stairs, bend and kneel as directed, and assist outlets during peak business demands when needed.
The role requires inspecting walk-in coolers with temperatures as low as 30 degrees as part of its sanitation responsibilities.

Responsibilities

Direct and oversee employee recruitment and development; hire, train, empower, coach, and counsel employees; conduct performance and salary reviews; resolve conflicts through fair treatment; and discipline or terminate employees as appropriate.
Develop, recommend, implement, and manage the division’s annual budget, business and marketing plan, forecasts, and objectives to meet or exceed management expectations.
Implement and manage company and franchise programs to ensure compliance with standard operating procedures, safety and sanitary regulations, and federal, state, and local regulations, supporting optimal quality service and hospitality.
Market the food and beverage outlets; develop and manage menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to attract more in-house guests and increase local-market share while meeting or exceeding sales and financial goals.
Manage maintenance and sanitation of the hotel’s food and beverage areas and equipment to protect assets, comply with regulations, and ensure quality service.
Resolve customer complaints as appropriate to maintain customer satisfaction and service quality.
Drive all food and beverage operations, including banquets, culinary operations, and restaurant outlets.
Ensure high food quality and service levels while maximizing revenue, accurate forecasting, budgeting, and inventory control; continually update menus and keep food costs in line.

Why us?

The Curtis Hotel, a “Stay Happy, Work Happy!” aesthetic: Calling all dashboard drummers, hairbrush singers, and firefly chasers- Welcome to the Curtis Hotel! Our playful yet professional attitude is what we live by and surround ourselves with others that have the same outlook on life. We don’t believe that we clock out of life when we come into work, but that work is an extension of our day-to-day. We are the simple, happy-go-lucky parts of childhood, delightfully tucked into a stunning, truly iconic hotel.

Some Unique Perks:

On-Site Parking

Complimentary Employee Meal

Hotel Discounts (Both Hilton & Sage Portfolio)

Sage Restaurant Concepts Discounts

When you join the team at The Curtis Hotel- you not only join a dynamite property, you become a part of something bigger, Sage Hotel Management. If you thrive in environments that encourage individuality and innovative thinking, look no further. Apply today!

Job Overview

The General Manager of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

Responsibilities

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.

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 & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.

Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.
Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day.

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.

Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).
Bending/kneeling -as directed above.
Physical ability to supervise on-floor activities required 60% of work day.
Climbing Stairs -up to 20 steps 20%of work day.
Chemicals/Agents –Limited access in the course of supervising the sanitation of the operation.

Environment

Inside 90% of the workday. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of workday inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

Benefits

Eligible to participate in Sage bonus plan.
Medical, dental, & vision insurance
Health savings and flexible spending accounts
Basic Life and AD&D insurance
Company-paid short-term disability
Paid time off for vacation, sick time, and holidays
Eligible to participate in the Company’s 401(k) program with employer matching
Employee assistance program
Tuition Reimbursement
Great discounts on Hotels, Restaurants, and much more.
Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

Salary

USD $100,000.00 - USD $110,000.00 /Hr.

Compensation: 100000 to 110000 (USD)

About the Company

Sage Hospitality Group

Develops and operates hotels and restaurants

Sage Hospitality Group develops, invests in, and manages hotels and restaurants, focusing on creating experiential lifestyle properties that become part of their local communities. They run hotels and run their own restaurants through Sage Restaurant Concepts, using an integrated approach that combines development, ownership, and operating expertise. Unlike many operators who only manage properties, Sage acts as a developer and investor for urban and resort markets and has rebuilt projects like Denver’s Union Station, showing a hands-on, destination-driven strategy rather than just a place to sleep. Their portfolio includes over 100 hotels and restaurants, and they continue to expand under new leadership with the goal of becoming the nation’s favorite lifestyle hospitality company and a preferred destination for guests and communities alike.

Company size: 1,001-5,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Denver, CO
Founded: 1984

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