Sage Hospitality Resources Food and Beverage Attendant in Golden, Colorado
Req # 6320BR
Job Title Food and Beverage Attendant
Position Type Part Time - Regular
Location Name Towneplace Suites Denver West Federal Center
Why Us Founded in 1984, Sage Hospitality set out to be the best hotel owner and operator in the business. Through valued partnerships with internationally recognized hotel brands, Sage grew a portfolio focusing on running successful select and full service hotels. Sage became recognized as a preferred management company for industry leaders such as Marriott International, Hilton Hotels & Resorts and Starwood Hotels & Resorts. In 2006, the game began to change for Sage as Peter Karpinski joined the leadership team. Peter came with one goal, to create the best restaurants in the world, using Sage’s hotels as the original traffic driver and expanding to local exposure, driving new customers and aggressive results on the food and beverage side of the experience. Ten years later, Sage Restaurant Group owns and operates 11 unique restaurant concepts, with more coming nationwide.
The Food and Beverage Attendant is responsible for general restaurant duties, including bussing tables, stocking and distributing goods, products, trash removal, cashiering and maintaining cleanliness of service areas.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Must have basic knowledge of restaurant operations.
Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have vision ability to see minute objects at arms length, to read meters and controls.
Standard restaurant equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers. Broom, mop, vacuum and carpet shampooer. Continual exposure to hazardous chemicals used for cleaning.
Physically strenuous -continual standing, walking, bending and lifting in indoor environment. Intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.