As the leading hospitality management company, our success is defined by providing the ultimate experience to every customer, investor, partner and associate.
We are passionate about making every experience with Sage Hospitality unique, positive, successful and inspiring. We are dedicated to making a difference in the lives of our guests, associates, investors and the communities where we live and work.
We are a hotel management company with the right systems in place, incredible offerings in premiere locations, and a team of smart, creative and visionary people at all levels. Our over 25 years of experience tells us that these are precisely the right ingredients to make your experience with Sage sensational.
We Are:
People Focused – We nurture and empower our people to provide seamless execution and extraordinary results
Visionary – We capture the unique potential in each property to provide exceptional experiences for our guests and superior operating profit for our owners
Corporate Citizens – We are a good neighbor, environmental steward and corporate citizen in the communities where we live and operate
Performance Driven – We create and utilize proven, proprietary operations management systems and strategies that drive revenue, increase efficiencies, reduce costs, maximize profitability
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Here at Sage Hospitality our concern is for the comfort of our guests and the way in which we treat our environment. Our Green Effort involves reducing our carbon footprint at every one of our hotel locations by asking our guests to leave our convenient door-hangers out to help us conserve energy.
By placing the hanger on your door, you will be declining guest room cleaning for the day. This will help reduce the hotels’ energy and water usage.
xxxxxFood & Beverage Supervisor
Manage all food and beverage operation in the hotel in all aspects of food and beverage management, and with an emphasis on quality service and quality product.Counduct corrective action as necessary. Oversee cash controls for all point of sales in the food and beverage department.Overseeing side work duties, special opening and closing duties. flexeible schedule.
Energy and Drive
Energetic and takes initiative, persistent in pursuing and completing tasks, strives to exceed expectations
Strategic Skills
Proficient in required job skills and knowledge. Intelligent in grasping and integrating new information. Active learner with strong curiosity. Natural instincts and insight for finding the best solution to unclear issues and problems. Considers multiples resources and methods for analyzing problems. Makes great decisions
Personal and Interpersonal Skills
Welcoming and warm personality, engages easily, actively connects with others, genuinely caring and compassionate, visibly demonstrates desire to understand others, creates confidence and trust with others, socially aware of self and others, is known for communicating the right message at the right time, utilizes a variety of approaches and communication techniques tailored to each situation, facilitates consensus in groups, comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Is direct yet tactful and considerate of audience, Positively accepts and provides feedback.
Operating Skills
Is effective in prioritizing work, consistently budgets time and processes to create maximum efficiency with minimum disruption or redundancy, is time sensitive, understands how work and processes fit in with other departmental or organizations priorities or objectives, is able to adjust work to accommodate expected and unexpected changes. Is able to gauge progress with respect to overall impact and results
Courage
Can think and act independently with confidence. Has personal fortitude and integrity when faced with challenges.
Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills.
Abilities
Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests.
Education/Formal Training
High school education or equivalent.
Experience
Experience required by position is from one to two full years of employment in a related position with this company or other organization
