Server Shift Lead

Position Starting Rate: $20.29

Job Close Date: September 24, 2026 or until filled

Degree Brewpub: A gathering place that blends new school with old school offering handcrafted, familiar food and drinks done right. Enjoy 16 wines by the glass, over 15 Colorado craft beers, or handcrafted cocktails made from local spirits. Degree Brewpub gives the Hospitality students of MSU Denver first-hand learning experience training alongside seasoned, professional restaurateurs from Sage Hospitality.  By dining at Degree Brewpub, 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 Brewpub 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.

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.

EMPLOYEE PERKS! Why join the Springhill Suites and Degree Family?

• 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

The Server Shift Lead is responsible for providing exceptional guest service while serving as a leader and resource for the restaurant service team. This position assists management with maintaining service standards, coaching team members, and ensuring smooth daily operations when a manager is not present.

This is a dual-role position that includes a secondary assignment within our Banquets Department. The successful candidate will be cross-trained in both restaurant and banquet operations and may be scheduled in either area based on business and operational needs.

• 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

As part of this dual-role position, the Server Shift Lead will also work within the Banquets Department as a secondary assignment.

• Banquet responsibilities may include:
• Setting up and tearing down banquet rooms and event spaces.
• Setting tables, chairs, linens, place settings, and other event materials according to event specifications.
• Assisting with buffet and food service setup and breakdown.
• Providing food and beverage service during banquet events.
• Greeting and assisting banquet guests while providing attentive and professional service.
• Maintaining cleanliness and organization throughout events and banquet areas.
• Assisting with breakdown, cleanup, and proper storage of banquet equipment and supplies.
• Supporting the Banquets and Management teams with additional event-related duties as assigned.
• Working collaboratively with other departments to ensure a smooth and successful guest experience. 

Education/Formal Training

High school education or equivalent.

Scheduling & Availability

• 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.
• Employees in this dual-role position should be prepared to work in either the restaurant or Banquets Department as scheduled.

Qualifications & Expectations

• 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.

Knowledge/Skills

• Must have basic knowledge of customer service principles, food service function, and restaurant and kitchen operations.

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.

• 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 at 20 -40 lbs.
• Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages.
• Bending/kneeling: Ability to bend to lower level cabinets and lift trays.
• Mobility: 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.
• No driving required.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.
• Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks.
• Must be able 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 entire shift in 95% indoor environment. Going in the freezer temperatures can be -10 degrees.