Assistant Food and Beverage Manager

Position Starting Rate: $58,000 base salary per year plus service charge commission. Job close date: October 16, 2026 or until filled.

Pay

Base salary of $58,000 per year with eligibility for banquet service‑charge commission.

Benefits

• Employee Referral Program – $500 to $1,000 based on position
• Free Monthly RTD EcoPass
• Free onsite parking
• Sage Savings Spot discounts on furniture, electronics, cell‑phone plans, flowers, restaurants, and more
• Discounted hotel rates at all Marriott/Starwood & Sage‑managed hotels & restaurants
• Medical, dental, vision, 401(k) and flexible spending account (full‑time employees)
• Paid time off for vacation, sick days and holidays (full‑time employees)
• Fun work environment encouraging individual recognition, growth & development

Responsibilities

• Partner with the Food & Beverage Manager to lead front‑of‑house operations across the restaurant, Banquets & Catering, and Breakfast, flexing between outlets as needed.
• Maintain a strong, visible floor presence during key service periods and events, supporting associates and engaging with guests and clients.
• Oversee day‑to‑day execution of banquet, catering, and Breakfast operations, ensuring proper staffing, service flow, setup, cleanliness, product presentation, and adherence to service standards.
• Conduct pre‑shift and pre‑event meetings; provide hands‑on coaching, training, and real‑time feedback to associates.
• Engage with guests and clients, monitor experience, solicit feedback, and address comments, concerns, and service‑recovery opportunities.
• Collaborate with culinary, sales, and event teams on event details, timing, room and A/V setup, food and beverage presentation, and guest expectations.
• Work with culinary and hotel leadership on menus, promotions, seasonal offerings, special events, and activations to enhance guest experience and generate revenue.
• Participate in recruitment, onboarding, training, scheduling, performance management, coaching, and development of front‑of‑house associates.
• Support staffing, payroll, forecasting, budgeting, labor management, operating expenses, and revenue objectives while deploying the team across outlets.
• Monitor operational controls including inventories, pars, requisitions, waste, supplies, and beverage controls to support cost management and efficiency.
• Inspect Food & Beverage outlets, event spaces, and service areas for cleanliness, organization, safety, appearance, and readiness; follow up on maintenance needs.
• Ensure compliance with Sage Hospitality and brand standards, responsible alcohol service, food safety and sanitation, emergency procedures, and all applicable regulations.
• Collaborate with other hotel departments to support overall Food & Beverage and hotel‑wide initiatives.
• Support the Teaching Hotel mission and partnership with MSU Denver through coaching, mentorship, and exposure opportunities for associates and students.
• Perform other duties as assigned by management.

Requirements

• More than two years of post‑high‑school education.
• One to two years of employment in a related position with this company or another organization.
• Excellent oral communication skills for interacting with guests and associates, issuing instructions, and communicating policies.
• Working knowledge of basic banquet and meeting A/V setups, with ability to assist with equipment setup and troubleshoot common issues.
• Ability to read floor plans, charts, schedules, and implement policies and procedures.
• Knowledge of chemicals/agents for training purposes.
• Strong comprehension for assisting with guest and associate matters.

Physical Demands

• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chafing dishes (20–40 lb) daily.
• Bending to pick up dropped items and assist in serving food or retrieving supplies.
• Continuous standing covering all outlet areas; minimal stationary standing at hostess station.
• Mobility to cover 95 % of shift across outlets; climbing stairs as required.
• No driving required.
• Work environment primarily indoors; temperatures may exceed 100 °F when working in outdoor dining areas or assisting in the kitchen.