Sage Hospitality Group Director, Food & Beverage in Fort Collins, Colorado
Director of Food & Beverage
Work where you belong!
Are you creative? Service oriented? Then The Elizabeth Hotel & Emporium, part of Sage Hospitality, is the place for you! Join a team of music-enthused and hospitality-oriented professionals striving to make the ordinary extraordinary by creating memorable experiences for our guests and our team members by creating places that people go to and not through.
Come and be part of a team that truly cares about what we do, how we do it, and the people that make us great (You!). And let your work echo.
What you can expect at Sage:
Opportunities for growth and development. Whether it’s here at the Elizabeth or Emporium or at one of our 45+ amazing properties throughout the US there is a career path for you!
Flexible work scheduled that help you balance your work and personal life.
The opportunity to make a difference in the Fort Collins community. At Sage, we believe in engaging in our communities through giving back and volunteering.
The Elizabeth Hotel, located in Old Town Fort Collins features a fine collection of curated art from local students and professors. Music carries through the building with accents in interior design, programming, amenities, and experiences to reflect the scene in the city.
In the mood for live music? Visit the Magic Rat! Want spectacular views? Enjoy a crafted cocktail in Sunset Lounge! Craving a distinctively delectable experience? Try the Emporium: An American Brasserie, the cornerstone of The Elizabeth Hotel, serving hotel guests and the public and includes a full retail wine store! Need a pick me up? Grab a crafted coffee from Bowerbird, our in house coffeeshop!Whatever your mood, we have you covered.
Plan and manage the Human Resources and operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short- and long-term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee.
Manage the human resources within the division.
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.
- All other duties as assigned, requested, or deemed necessary by management.
Five to fifty associates
A four-year college degree or interaction education/experience
At least five to seven years of experience in a leadership role managing multiple outlets and catering operations with this company or another organization(s)
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.
Ability to study, analyze and interpret complex activities.
Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.
Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office, and associates.
Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the workday.
Must be literate for written guest communication, administrative and Human Resource responsibilities.
Requires excellent reading and writing abilities 100% of the workday.
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.
No continuous standing.
Climbing Stairs -up to 20 steps 20%of work day.
No driving required.
Chemicals/Agents – Limited access in the course of supervising the sanitation of the operation.
Inside 90% of the work day. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.
What’s in it for you?
Executive Committee Member Benefits
Eligible to participate in the Sage bonus plan. Up to 30% of you salary.
Unlimited paid time off
Medical, Dental, Vision Insurance
Health savings and flexible spending accounts
Basic life and AD&D insurance
Company paid short term disability
Paid FMLA leave for up to a period of 12 weeks
Mental health resources including an Employer Assistance Program (EAP)
Eligible to participate in the company’s 401(k) program with employer matching
Discount rates on Sage and Marriott hotels and Sage Restaurants
Employee referral Bonus program ($500 for hourly roles and $1000 for salaried roles)
Position Type: Regular Full-Time
Property : The Elizabeth Hotel
Outlet: Not Applicable
Category: Restaurant Operations
Min: USD $95,000.00/Yr.
Max: USD $110,000.00/Yr.
Tipped Position: No
Address : 111 Chestnut St
City : Fort Collins
State : Colorado
EOE Protected Veterans/Disability