Sage Hospitality Resources Food and Beverage Manager in Denver, Colorado
As the Food & Beverage Manager, you will be the fearless leader of the Hyatt Place Food & Beverage team. You will oversee all food & beverage operations at The Breakfast Bar, The Market, The Bar and Banquets events. You take pride in developing your team into future leaders with the company. You can communicate up and down and side to side.
What you will be doing:
Manage all in-house food & beverage operations
Direct and oversee development of hotel associates
Drive financial success
Coordinate food & beverage operations with other hotel departments to ensure a positive guest experience
The Must Haves:
Six months or more experience food & beverage leadership role
Experience scheduling, ordering, and costing out food
Banquet experience preferred, but not required
On your first day you will walk into the brand new Certified Leed Silver Hyatt Place and experience the tech/ecofriendly hotel of the future. Did we mention you also receive a Hyatt discount that you can use across the world? As a full time associate you are also eligible for Medical, Dental, and Vision Insurance as well as Paid Time Off.
The hotel managed by Sage Hospitality, has been designed to embody Pena Station NEXT’s vision for smart, sustainable, connected living. The seven-story, 226 room hotel is accessible by the light rail station one block way and driverless electric shuttles. The lobby level boosts 3,500 sq. ft. of meeting space, Gallery Kitchen, market, Starbucks, 24-hour fitness center, indoor pool, gaming area, library and business center. A large bar includes an operable wall that will open to the outside, connecting guests with the active, tree-lined outdoor design. At Sage hospitality it is our mission to enrich lives one experience at a time and we hope you want to be a part of this.
Food and Beverage Manager
Hyatt Place Denver/Pena Station
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.
Plan and manage the Restaurant, Room Service, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
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.
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.
Building Effective Teams
Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.
Excellent comprehension for assisting with guest and associate matters.
Interpreting instructions from customers, associates, and managers.
Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
Must have knowledge of food safety and chemicals/agents for training purposes.
Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required. 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.
More than two years of post high school education.
One to two years of employment in a related position with this company or other organization(s).
Computerized order machine, basic writing materials, restaurant and bar equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers.
Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
Area of Interest:
Full Time - Regular
6110 Panasonic Way