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.
Restaurant Supervisor
‘Hungry for life?’ Be a part of our team at THE CORNER OFFICE + MARTINI BAR, one of Denver’s hippest downtown eatery’s with its talented team and well crafted globally inspired cuisine.
Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed.
We create unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve.
These integrated solutions, combining both restaurants and hotel F&B services, are delivered through true partnerships at the property level.
We are currently seeking a Restaurant Supervisor to join our amazing team at The Corner Office.
POSITION FOCUS
Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.
SERVICE CULTURE FOCUS
To support Sage’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.
ESSENTIAL DUTIES/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.
OTHER DUTIES/RESPONSIBILITIES
Greet all guests in a cordial and timely manner.
Seat guests in station rotation, ensuring that all servers are seated in a fair and equal manner
Maintain host/hostess stand in a clean, sanitary and orderly condition at all times.
May perform other duties as assigned.
SUPERVISORY DUTIES - 1-20 Associates
Competencies
Energy and Drive
Energetic and takes initiative. Is pro-active and persistent in pursuing and completing tasks. Strives to exceed expectations and goals.
Strategic Skills
Proficient in position required job skills and knowledge. Intelligent in grasping and integrating new information. Is an active learner with a strong sense of curiosity. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Considers multiples resources and methods for analyzing problems. Makes great decisions.
Personal and Interpersonal Skills
Welcoming and warm personality. Able to engage easily and actively connect with others. Is genuinely caring and compassionate; visibly demonstrates desire to understand others. Creates confidence and trust with others, is socially aware of self and others and is known for communicating the right message at the right time. Utilizes a variety of approaches and communication techniques tailored to each situation. Is 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 manages 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 business priorities and 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(s).
Material/Equipment Used
Chemicals/Agents for cleaning. Exposure to kitchen environment which includes deep fryer, broiler, stove, etc.
Industry pos systems
Environment
Inside 90% of shift. Going in the freezer temperatures can be -10 degrees. In the kitchen, temperatures can be over 100 degrees.
