EDUCATION/FORMAL TRAINING

A four-year college degree or interaction education/experience

EXPERIENCE

Four to five years of employment in a related position with this company or other organization(s)

KNOWLEDGE/SKILLS

Requires advanced knowledge of the principles and practices within the food and beverage/hospitality profession.

This includes experiential knowledge required for management of people, complex problems and food and beverage management.

• Ability to analyze activities or information and arrive at logical conclusions.
• Requires supervisory/management communication skills.
• Excellent communication skills due to telephone and face-to-face interaction with guests, corporate office and associates.
• Good speaking skills for guest, corporate, vendor and associate interaction 100% of work day.
• Written guest communication, administrative responsibilities and Human Resource responsibilities requires excellent reading and writing abilities 100% of the work day.

Posting will expire on 8/31/25 or once filled.

Benefits:

• Eligible to participate in Sage Bonus Plan. Up to 20% of your salary
• Medical, Dental, Vision insurance
• Health savings and flexible spending accounts
• Basic life and AD&D insurance
• Company paid short-term disability
• Mental health resources including an Employer Assistance Program (EAP)
• Unlimited paid time off
• Eligible to participate in the company’s 401(k) program with employer matching
• Free Employee Meals (Wednesdays – Sundays)
• Tuition Reimbursement
• Discount rates at Sage and Marriott hotels and Sage Restaurants
• Employee referral Bonus program ($500 for hourly roles and $1000 for salaried roles

Salary: USD $85,000.00 - USD $90,000.00 /Yr

ESSENTIAL RESPONSIBILITIES

• 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.
• Monitor food and liquor requisition and food waste.
• Spot check par levels/inventory.
• Prepare maintenance requests and follow-up.
• Maintain condition of the restaurant(s), room service, bar(s), and lounge(s).
• Ensure bar controls.
• Participate in weekly resume meetings.
• Work closely with and collaborate with property culinary team and property sales team.
• Manager on Duty responsibilities.

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.
  Qualifications: