Server Shift Lead

Position starting rate: $20.29. Job closes September 24, 2026 or until filled.

About the role

Degree Brewpub is a gathering place that blends new school with old school, offering handcrafted, familiar food and drinks. Enjoy 16 wines by the glass, over 15 Colorado craft beers, or handcrafted cocktails made from local spirits. Degree Brewpub provides Hospitality students of MSU Denver first-hand learning experience training alongside seasoned, professional restaurateurs from Sage Hospitality. By dining at Degree Brewpub, patrons support these students’ education, with proceeds benefiting the Metropolitan State University of Denver Foundation for student scholarships.

At Sage, we create a culture of belonging. Our team members serve with creativity and passion, executing unforgettable experiences and setting new standards in hospitality.

Employee Perks

• Employee Referral Program: $500 to $1,000 based on position
• Free Monthly RTD EcoPass
• Free Onsite Parking
• Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants, and more
• Discounted Hotel rates at all Marriott/Starwood & Sage managed Hotels & Restaurants
• Medical, Dental, Vision, 401K & Flex Spending Account (Full-Time Employees)
• Paid time off for Vacation, Sick days, and Holidays (Full-Time Employees)
• A fun work environment that encourages individuality, recognition, growth, and development

Responsibilities

• Lead and guide fellow servers by providing support, coaching, and direction throughout each shift.
• Serve as a leadership resource for the team and assist with day-to-day operations when a manager is not present.
• Assist management with guest needs, service concerns, and other operational matters as needed.
• Greet and serve guests according to established food and beverage service standards, policies, and procedures.
• Be actively involved during pre-shift meetings and throughout the shift to help team members stay informed, focused, and aligned with our brand promise.
• Clearly and promptly communicate operational needs, guest concerns, and other important information to the Manager on Duty (MOD).
• Complete all opening, ongoing side work, setup, service, and closing responsibilities to ensure maximum efficiency.
• Set tables in assigned areas correctly, uniformly, and according to established standards.
• Maintain a neat, clean, and organized service station while actively servicing guests.
• Keep kitchen and storage areas clean and organized according to management standards.
• Break down buffets, special food service areas, and related equipment following each service.
• Complete full setup and teardown of assigned services and events.
• Assist fellow team members during service and step in to help resolve issues as they arise.
• Maintain a professional, positive, and team-oriented attitude while representing the hotel and our brand.

Banquets – Secondary Position

• Set up and tear down banquet rooms and event spaces.
• Set tables, chairs, linens, place settings, and other event materials according to event specifications.
• Assist with buffet and food service setup and breakdown.
• Provide food and beverage service during banquet events.
• Greet and assist banquet guests while providing attentive and professional service.
• Maintain cleanliness and organization throughout events and banquet areas.
• Assist with breakdown, cleanup, and proper storage of banquet equipment and supplies.
• Support the Banquets and Management teams with additional event-related duties as assigned.
• Work collaboratively with other departments to ensure a smooth and successful guest experience.

Requirements

• High school education or equivalent.
• Flexible availability is required, including mornings, afternoons, evenings, weekends, and holidays.
• Scheduled days, times, and work assignments may vary based on restaurant operations, banquet events, occupancy, and business needs.
• Strong communication and leadership skills.
• Ability to coach, encourage, and support fellow team members.
• Ability to take initiative and make appropriate decisions when a manager is not immediately present.
• Strong attention to detail and commitment to cleanliness and organization.
• Ability to remain professional and composed in a fast-paced environment.
• Ability to provide exceptional guest service and resolve guest needs in the moment.
• Reliable, flexible, and willing to support multiple areas of the operation.
• Previous serving or hospitality experience preferred.
• Basic knowledge of customer service principles, food service function, and restaurant and kitchen operations.

Physical Demands

• Lifting trays, dish racks, glass racks, etc. (20–40 lbs).
• Pushing carts, Queen Marys, hotbox, portable bar (50–100 lbs).
• Carrying trays, dish racks, glass racks, etc. using both hands (20–40 lbs).
• Manual coordination to punch buttons, grasp items, and balance and carry trays loaded with food and beverages.
• Bending/kneeling to lower level cabinets and lift trays.
• Mobility to maneuver in narrow areas and between seated guests.
• Continuous standing required to service guest functions (100% of the time scheduled).
• Climbing approximately 12 steps (20% of 8 hours).
• Moderate comprehension and literacy to read use records and all special requests.
• Ability to perform multiple tasks at one time, follow verbal and written instruction, and communicate both verbally and in writing.
• Highly organized and able to pay attention to sound and sight details in crowded and noisy situations.
• Ability to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.

Environment

Physically strenuous prolonged standing, walking, lifting, and carrying throughout the entire shift in a 95% indoor environment. Freezer temperatures can reach -10 degrees.

Pay

USD $20.29 - USD $35.00 per hour.