12 hospitality jobs found

Why us? Toro Latin Kitchen & Lounge - Take a seat and let the Latin American flavors at Toro transport you. In the tradition of South American convivial dining culture, Toro features a ceviche bar, small plates and fresh locally sourced ingredients. Discover the best of Denver at Hotel Clio, Cherry Creek's Muse. Providing a connected, inspiring, and lush environment that allows guests to experience enriched hospitality through refined luxury. Join our award winning team and discover your place, in the heart of it all. Why Us? At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world's best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, wo are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here. Job Overview The General Manager of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments. Responsibilities -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.

Why us? Sage Hospitality Group is set to hire a Task Force Bar Manager to join our team. In this role, you will visit our beautiful properties and travel to exciting cities around the country! As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do-it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us! Job Overview Assist with bar operations, menu development, staff training, inventory management and cost controls upon assignment to different properties throughout the company. Help teams to institute best practices and comply with corporate/franchise policies and procedures and federal, state and local regulations. Implement and troubleshoot beverage management systems, and help to develop on-trend menu-items and practices. Motivate and inspire staff to strive for excellence, and help to build community and teamwork within each property. Responsibilities Implement new menus, including cocktail creation and product procurement, costing, staff training and operational execution, with the aid of the Sage Beverage Director. Assist with new restaurant/bar openings, including space set up, staff training, and implementation of Sage standards. Implement and train teams on Sage beverage management software, including recipe creation and costing, inventory audits and analysis, POS integration and menu engineering. Train properties on proper bar technique and hospitality, working with groups or one-on-one to ensure consistency and quality in both execution and presentation of menu offerings, as well as guest interaction. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects, while ensuring compliance with Sage beverage mandates and practices. Assist properties with floor management and administrative duties, and support needs of property management, working in concert to achieve goals when asked. Maintain regular communication with executive leadership, working in concert to achieve shared goals and making recommendations on property direction when appropriate. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service. Qualifications Education/Formal Training More than two years of post high school education. College Degree recommended. Experience At least five years of experience behind the bar, as well as at least two years of experience with cocktail and menu development, cost management, inventory management, direct staff management, ordering and receiving. Knowledge/Skills Advanced knowledge of spirits, beer, and both modern and classic cocktail recipes. Familiarity with product brands and distributors, and adept at product ordering and processing invoices. Ability to work quickly and efficiently behind the bar, both in service and while attending to guests. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Supervision/management communication skills are required. Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make occasional decisions which are generally guided by established policy and procedures. Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors. Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies, as well as written communication when reporting to associates. Ability to make connections with fellow workers and understand how to teach without condescension, motivate others based on what their goals and objectives are, and adjust expectations based on the objectives of the business. Physical Demands 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. Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs. Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. 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. Environment Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen Benefits Medical, dental, & vision insurance Paid time off for vacation, sick time, and holidays Travel, transportation, and meals reimbursed while on assignment Health savings and flexible spending accounts Employee Assistance Program Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral. Matching 401K Tuition Reimbursement

Gastamo Group (Park Burger, Homegrown Tap & Dough, Park & Co, Lady Nomada and Perdida) is a locally owned and operated restaurant group in Denver, Colorado with a strong focus on fresh and local ingredients. We are a fast-growing company, opening new locations and concepts each year which provides ample opportunity for growth. Now Hiring Restaurant Kitchen Manager In this role you will support the General Manager by leading the back of house / kitchen team. You will hire & train new team members and need leaders who will nurture and coach our kitchen and BOH team members to be all they can be. You will ensure quality and consistency of our recipes and flavor profiles and help lead kitchen operations, daily systems, food safety and sanitation, and support expo roles. Here's what's in it for you: Great opportunities for career development - we're growing rapidly Quarterly performance bonuses based on clearly defined benchmarks 401(k) with company match Health, Dental & Vision insurance Paid time off Short Term & Long Term Disability Life Insurance Paid Sick Leave - All employees accumulate paid sick leave ("PSL") at the rate of 1 hour per 30 hours worked, up to 48 hours in a year. Ability to join a company that cares about its team members & community Education and Experience requirements: Restaurant Kitchen Manager - 2-4+ years (required) ServSafe Manager Certification (required) TIPs (Training Intervention Procedures) Alcohol Certification (preferred) Take the next step in your career by applying to join our team today! Equal Opportunity Employer

POSITION SUMMARY The Kitchen Manager is a developer of people, culinary superstar and fundamental part of the venue leadership team responsible for maximizing profits and controlling all aspects of kitchen operations - including but not limited to food quality, product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, safety, sanitation practices and systems and productivity. A recipe for success in this role is equal parts people development, creating amazing and delicious experiences for our guests, and a focus on financial discipline to drive results. OUR MISSION To Ensure EVERY Guest Has An AWESOME Experience And Is EXCITED To Come Back OUR CORE VALUES DO THE RIGHT THING We strive to be a force of good in our company, in our industry and in the world. We stand up for our beliefs even when it is hard. We start from a place of kindness. FOSTER COMMUNITY We value what is unique about each other and celebrate our differences. We treat each other with respect, support each other's passions, and help each other grow. We welcome healthy debate but don't tolerate intolerance. We take this commitment outside our 4 walls, creating neighborhood theaters that are deeply tied to the local community. BOLDLY GO Like the crew of the Starship Enterprise , we seek out new experiences and pursue innovation in all of our work. We take risks and chart new territory. We learn from our mistakes and continuously improve. GIVE A SH!T We are passionate about creating awesome experiences. We obsess over every detail and take pride in our work because we know it makes all the difference to our guests and our teammates. Our pursuit of excellence drives us to do our best. Core Role Responsibilities Grow Revenue + Control Costs Monitors inventory and reports results to the General Manager - develops hourly teams on the appropriate utilization of the inventory system Maintains, controls and develops teams' food cost acumen by properly ordering and receiving products - utilizing PMIX to minimize waste and establish accurate pars/prep lists Maintains appropriate staffing levels by tracking labor and maintaining budgeted staffing expectations - interviews and hires rockstar kitchen teammates Actively participates in core menu and LTO rollouts, including planning necessary item rotation, depletion, additions and team training Maintains appropriate small ware supplies and ordering practices Optimize the Guest Experience Uphold standards of behavior as defined by the company Core Values, Code of Conduct and Operational Guidelines Ensures a safe and sanitary working environment that minimizes the risk of incident, injury and food handling related issues Sets high food quality expectations by maintaining and coaching recipe adherence, line checks, portion controls, pristine cleanliness, organization, appropriate food storage and sanitation standards Consistently reviews tickets times ensuring all food is promptly made and delivered Lead Your Team Conducts thorough line checks, temperature logs, and other required kitchen systems in a timely manner, utilizing these as a coaching tool for staff members Schedules kitchen teams - utilizing forecasting and labor proforma tools, posting and communicates schedules timely so our teams can plan appropriately Leads by example and coaches communication between all roles within the venue Maintains the kitchen communications board - verifies teammate knowledge and understanding of the information provided Conducts daily shift meetings and larger kitchen team meetings to keep the team informed and engaged Qualifications 3+ years high volume theater, restaurant or entertainment venue experience ServSafe Certification, local Health Cards (as required) Positive, fun, coachable and open minded approach to life Excellent communication skills - verbal and written Maniacal focus on guest experience Resourceful problem solving skills - loves a puzzle! Proven record of high standards Able to work 45 hours minimum; higher volume seasons and heavier work weeks are expected Basic computer knowledge (Google Workspace and Microsoft Office) and office skills required Ready and excited to work volume - weekends and holidays required Bi-Lingual (English & Spanish) preferred What We Offer Salary Range: $58,000 - $68,000 annually Annual Bonus Direct deposit A fun workplace where you can be yourself and do awesome work! Benefits Free movies & discounted food and drinks Paid time off Paid sick leave in accordance with state/local law Medical, dental, vision FSA and/or HSA Voluntary benefits are available for all full-time teammates $58,000 - $68,000 a year

Hotel Teatro Downtown Denver's original boutique hotel, where modern amenities meet historic charm. Line Cook - Hotel Teatro Downtown Denver CO, 80202 $20.00 an hour, Non-exempt FT, Nights and Weekend Availability Work With Us At Hotel Teatro, we recognize that candidates for employment offer us a great deal more than the words on their resume. While your qualifications and past employment history are a part of our selection process, we place a great deal of emphasis on one's personality, initiative, creativity, and entrepreneurship. It's this that helps us to develop a successful culture from which our business can thrive. In turn, this unique environment can provide the platform for your personal and professional growth. Our Hotel Hotel Teatro's exemplary service in an ideal location, just walking distance from the city's top attractions. We have been consistently rated one of the top 4 hotels in Denver on TripAdvisor for over a year. With 110 rooms with unique meeting space located in the heart of the Theatre District. As an independently owned hotel, we passionately strive to be the best and create excellence experiences for our guests and colleagues. General Job Guidelines and Responsibilities Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores, and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Chef, Kitchen Manager or manager-on-duty. Line Cook Job Functions Always arrive at least 5 minutes before your scheduled time. Always come to work with a clean uniform. Immediately ask the Chef, Kitchen Manager or manager-on-duty about menu specials and any other product, menu issues you should be aware of. Always observe and complete opening and closing checklists. Count your opening product inventory; place all products in its proper location. Clean and organize your area if necessary. Stock your food products and any equipment needed for station. Rotate products so that product from the prior shift is used first. Make certain you have all the products need to assure a smooth service period. Notify the Chef, Kitchen Manager or the manager-on-duty if you lack any products needed. Set and prepare station area and be ready for orders 15 minutes prior to service. Check thermostat settings of grills, ovens, fryers, and other kitchen equipment and adjust if necessary. Double-check your product levels to ensure that you won't have to leave your station during peak periods. Clean as you go - maintain a clean station and work area THROUGH OUT THE DAY. Follow recipe instructions EXACTLY as they are stated - ensure the quality, portion size, cooking time and consistency of every item that leaves your station. Be available to perform prep work during slow periods. Check in with the Chef, Kitchen Manager for a prep work assignment during slow periods. Be a team player - support and assist your fellow team members whenever possible in whatever functions are required. Ensure that all cooking equipment used is operating correctly and at the proper temperature. Report any broken or malfunctioning equipment to the Chef, Kitchen Manager or manager-on-duty. ALWAYS follow safe food handling practices. Know and follow proper plate presentation and garnish set up for all dishes. Use our product labeling system to label, date, rotate and store all food products. Prepare only what is on the Daily Prep List. Do not work more than scheduled hours unless directed by the Chef, Kitchen Manager or manager-on-duty. Always check with Chef, Kitchen Manager or manager-on-duty prior to checking out. Benefits Medical, Dental and Vision Eligibility Full Time Employee's 401k Match Complimentary Parking RTD EcoPass Hotel and Restaurant Discounts Physical Demands Able to lift 50lbs. Able to stand for 6+ hours PI6-35eb3f373a21

Why us? The Rally Hotel is an independent, lifestyle hotel located in Denver's downtown playground, McGregor Square. Located in the heart of Lower Downtown, The Rally is representative of all that Colorado has to offer. From the railway to the Rockies, Denver's industrial roots to mile high skies, moments of discovery are found around every corner. Our 176-room hotel is adjacent to the home of the Colorado Rockies, Coors Field and located on McGregor Square. This full-city block is the epicenter of entertainment featuring restaurants, retail and a circulate plaza with a stadium sized LED screen, that will host sports entertainment, movie nights and private events. The Rally inspires the playful side in all of us. Come join our team at The Rally Hotel! Job Overview Plan and manage the restaurant, room service and other food and beverage outlets as appropriate 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 daily operations of the restaurant and room service and may manage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the various areas. Responsibilities -Manage the associates in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate. -Implement company programs (IHC/franchise) and manage the operations of the restaurant, room service and any other food and beverage outlet as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). -Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. -Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. -Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and a larger share of the local market. -Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.

Why us? Discover the best of Denver at Hotel Clio, Cherry Creek's Muse. Providing a connected, inspiring, and lush environment that allows guests to experience enriched hospitality through refined luxury. Join our award winning team and discover your place, in the heart of it all. Why Us? At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world's best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, wo are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here. Job Overview Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager. Responsibilities -Monitor servers, runners, and other restaurant associates and ensure adherence to all service standards and SOPs, including inspecting staff for correct, clean, complete uniform, clean polished shoes, name tag and general appearance standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor side-work duty completion. -Maintain bank to SOP, keep it balanced and secure at all times. -Read daily communication sheets from previous shift and prepare one for the following shift. Check for all personnel call offs and check floor plan for coverage. -Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set up. -Communicate daily with restaurant manager with regard to special events, house counts, etc. -Assist restaurant managers in conducting menu classes and taste panels.

City, State: Denver, Colorado Wage starts at $18/HR The Banquet Set-Up Attendant is responsible for the set-up, refresh, tear down and cleanliness of all meeting space. ESSENTIAL DUTIES AND RESPONSIBILITIES: Approach all encounters with guests and employees in a friendly and service-oriented manner. -Ensure the correct and timely set up of all Banquet Event Order functions. -Maintain the highest standards of cleanliness and sanitation throughout the banquet function space, pre-function space and storage areas to include the carpet, walls, walks, doors, windows, heating/air conditioning units, etc. -Maintain the banquet storeroom in a neat and organized manner stocked with any and all appropriate supplies necessary for meetings or food service functions. -Breakdown after the completion of functions and ensure that all equipment and supplies are stored properly. -Transport and store tables, chairs and other equipment. -Refresh meeting rooms as needed. -Must understand or be able to learn basic banquet terminology. -Be familiar with fire exit and extinguisher location, and follow all hotel safety rules. -Maintain regular attendance in compliance with hotel standards, as required by scheduling which will vary according to the needs of the hotel. -Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working. -Comply at all times with hotel standards and regulations to encourage safe and efficient hotel operations. -Maintain a warm and friendly demeanor at all times. -Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees. -Performs any other duties as requested by supervisor. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties. DESIRED COMPETENCIES, WORK SKILLS, AND KNOWLEDGE To perform the job successfully, an individual should demonstrate the following competencies. Other competencies may be required. Associate demonstrates a high QUALITY of work: -Demonstrates accuracy and thoroughness. -Monitors own work to ensure quality. -Provides the best possible service to clients and customers. Associate demonstrates acceptable PRODUCTIVITY standards -Meets or exceeds productivity standards. -Produces adequate volume of work efficiently in a specific time. Associate demonstrates excellent CUSTOMER SERVICE SKILLS -Responds to requests for service and assistance. -Demonstrates the desire and ability to provide high quality service to both internal and external customers. -Solicits customer feedback to improve service. Associate demonstrates INITIATIVE -Asks for and offers help when needed. -Includes appropriate people in decision-making. Associate demonstrates ACCOUNTABILITY for their job performance -Takes responsibility for own actions. -Performs work with little or no supervision; works independently. -Can be relied upon regarding task completion and follow up. QUALIFICATIONS A high school diploma or general education degree is not required; up to one month related experience or training; or equivalent combination of education and experience. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. WORK ENVIRONMENT The work environment normally entails the following: • Indoor work environment • Exposed to and use of cleaning chemicals throughout the shift • Minimal to moderate noise levels consistent with hotel environment PHYSICAL DEMANDS During the course of performing the physical demands of this position, associates are expected to observes and adhere to safety and security procedures, promoting a safe work environment. The physical activity normally entails the following attributes. The Position is expected to: • Stand more than 2/3 of the time • Walk more than 2/3 of the time • Lift up to 50 lbs. on a regular basis • Push / pull up to 50 lbs. on a regular basis. Our company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates. Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.

Why us? Blending fun with style and elegance, Degree Metropolitan Food + Drink and our hotel Springhill Suites Denver Downtown are the perfect mix! We take our fun seriously, and work as a team to make the ordinary, extraordinary for each and every guest. Think you have what it takes? Join us! More than a just restaurant, we are a gathering place for a variety of patrons who are looking for a unique dining experience. We cater to those at the university, to Pepsi Center event-goers, to hotel guests, and to the general public. We specialize in offering food that is unique, modern, and with a twist to both surprise and delight. And, each person on our team plays a crucial role in setting us apart as a restaurant of-choice. Here at Degree Metropolitan Food + Drink our team takes our fun seriously very seriously! You help us make the memories that make it fun to be a part of our crew. Sounds like something right up your alley? Apply today! EMPLOYEE PERKS! Why join the Springhill Suites and Degree Family? - Base rate of $19.00/Hourly (based on experience) plus Tip Share. This position will occasionally help in Banquets, so will be able to participate in the Service Charge Distribution Pool for banquets as well. - Employee Referral Program - $500 to $1000 based on position! - Free Monthly RTD EcoPass - Free Onsite Parking! - Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much, much more! - Discounted Hotel rates at all Marriott/Starwood & Sage managed Hotels & Restaurants - Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees) - Paid time off for Vacation, Sick days and Holidays (FT Employees) - A fun work environment that encourages individually, recognition, growth & development Degree Metropolitan Food + Drink: A gathering place that blends new school with old school offering handcrafted, familiar food and drinks done right. Our globally-inspired menu is thoughtfully sourced. Enjoy 16 wines by the glass, over 15 Colorado craft beers, or handcrafted cocktails made from local spirits. Degree Metropolitan Food + Drink gives the Hospitality students of MSU Denver first-hand learning experience training alongside seasoned, professional restaurateurs from Sage Hospitality. By dining at Degree Metropolitan Food + Drink, patrons play a part in these students' bright futures. Guests not only enjoy a fantastic meal, get to soak in the students' hospitality, but also become part of their education. The dollars spent at Degree Metropolitan Food + Drink on lunch, dinner or even at the bar, all ultimately go towards the Metropolitan State University of Denver Foundation, benefiting student scholarships. At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality. Job Overview Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager. Responsibilities -Monitor servers, runners, and other restaurant associates and ensure adherence to all service standards and SOPs, including inspecting staff for correct, clean, complete uniform, clean polished shoes, name tag and general appearance standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor side-work duty completion. -Maintain bank to SOP, keep it balanced and secure at all times. -Read daily communication sheets from previous shift and prepare one for the following shift. Check for all personnel call offs and check floor plan for coverage. -Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set up. -Communicate daily with restaurant manager with regard to special events, house counts, etc. -Assist restaurant managers in conducting menu classes and taste panels.

Why us? Sage Hospitality Group is set to hire a Creative Director to join the Sage Studio team in Creating Places People Go To - Not Through. Sage Studio focuses on differentiation through experiential placemaking, awe-inspiring interior design, destination-worthy food & beverage, and genuine community enrichment. With that in mind, our seasoned hospitality experts deliver a full suite of creative development services and works closely with tenured property leaders focused on operational execution of experiences that feature the local area, plus regular events that encourage community partnership and marketing partnerships that can be shared on social media to grow followings and inspire engagement. All of our efforts tie back to the brand story, which when done right, relates to the architecture, interior design, the attitude of the team and the experience the guest desires. As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do-it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us! Job Overview The Creative Director is responsible for the creative strategy, vision, delivery, and execution for Sage Hospitality Group's new, emerging, and/or growth brands across the portfolio of mixed-use destinations, hotels, restaurants, entertainment venues, and other asset types. This includes early concept and vision, building project teams that align with the vision, shaping the brand foundation, aesthetic, and programming direction, and driving design thinking from ideation through concept development, refinement, and execution. The Creative Director is key driver of applying brand concept into the lived environment via program development, guiding architecture and interior design, styling, art, and ephemera. The Creative Director is involved in all elements of the brand experience, ensuring consistency and brand integrity across all guest touch points, tapping into innovation and experimentation, and establishes an intangible, emotional connection between guests and experience. The role is integral in leading and/or participating in key strategic, innovation projects, such as the ideation, development, and launch of Sage Hospitality Group's first loyalty and guest affinity platform which will ultimately drive guest engagement, brand health, and guest satisfaction for the brands. They are responsible for leading product and retail development and enhancement by creating new products and services as well as evolving existing ones. In addition, this position collaborates with cross-functional project teams to design new concepts and refine existing features to continually improve adoption and overall guest experience. Responsibilities • Conducts market, competitive set, target guest, etc. research to frame the work • Leads brand process and design, experience design, product development, and brand initiatives • Develops brand blueprint, voice, and pillars along with brand service strategy and culture • Trains and inspires property and home office teams of the brands and ensures understanding and alignment of key internal stakeholders • Responsible for maintaining the integrity of the brand by ensuring that appropriate brand standards are established and monitored • Leads creative and art directions with interiors projects • Participates in creative direction and strategy for Sage Hospitality Group and their companies. • Build creative teams by project, recommending, RFPing, evaluating, and on-boarding various agencies/consultants and serves as the relationship manager for all • Develops compelling brand marketing and leads retail, charity, sponsorship, and other strategic partnerships • Directs, manages, and/ or assists designated hotels and agencies in all areas related to the brand • Ensures that brand deliverables are operational and financially sound to execute • Responsible for managing and delivering of projects on-time and on-budget • Monitors trends and produces trend reports for leadership teams • Directs, manages, and/or assists in the development of breakthrough creative materials, online and offline, to support both corporate and property marketing goals • Assists designated hotels with collateral as needed- works with property staff and agencies on design and creation of new materials • Serves as a key working stakeholder to deliver Sage Hospitality Group's loyalty and guest affinity platform including: o Creation of content and storytelling o Partnering with property and community leaders to assemble experiential packages o Project management of the program development and launch o Implementation of initiatives and campaigns to foster deeper connections with our guests • Builds and manages relationships with General Managers, Area Operations teams, commercial teams, growth teams, and owners OTHER RESPONSIBILITIES • All other duties as assigned, requested, or deemed necessary by management. SUPERVISORY DUTIES 2-5 associates