Conference Service Manager plans, organizes and manages the in-house details for both Group Conferences (Corporate, Association) and catering only events of all sizes, with a specialty vertical focus in professional and non-professional sports. Ensure maximization of room and meeting space, revenues, and profits while delivering a quality product. Focus on execution of all aspects of event planning including coordination from the signing of a group contract forward, VIP needs, amenities, group resumes, and rooming lists.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Under the guidance and supervision of the Senior Banquet Sous Chef, the Banquet Sous Chef will assist to coordinate, plan, and supervise the production, plating, and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.
To ensure proper service from the front line through quality control and ensuring proper sanitation levels.
Assign, coordinate and supervise the set-up and food production areas within the service pastry kitchen to maximize
Under general supervision, provides prompt and courteous food service to restaurant customers.
The Maintenance Supervisor oversees department operations in the absence of department leadership. Responds to guest requests and insures the safety of associates and guests.
Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
The Director of Finance is the financial leader of the hotel. Oversees all areas in finance, especially payroll, budgeting, forecasting and relevant duties. Demonstrates excellent leadership skills and provides accurate and timely financial reports as requested by leadership and corporate. Implements internal control procedures that safeguard leaders, owner, assets and complies with Federal, State and Local regulations.
Carry a portable radio, staying in constant communication with the central base station, respond to all engineering service calls, giving priority to guest requests, and maintain hotel equipment in an efficient, safe, accident-free manner.
Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.
We’re looking for a friendly, reliable, and energetic Street Food Vendor to operate our hot dog cart right outside Coors Field, serving hungry Rockies fans! This role involves preparing and serving delicious hot dogs and drinks, engaging with customers, handling transactions, and keeping the cart clean and organized. If you enjoy working outdoors, have great customer service skills, and can handle a fast-paced environment on game days and beyond, we’d love to have you on our team!
Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating, establishing rapport and assisting with restaurant service. Receives and accurately processes payment for restaurant charges.
Responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.
The Design & Construction Manager is responsible to assist in the day-to-day project management, early planning, design development, and construction oversight of Sage Studio (“Studio”) hotel and restaurant developments. These projects will range in complexity and geography across the portfolio. From small individual space renovation to large full asset repositioning and ground up development. The Design & Construction Manager is responsible to serve as the point of contact for Studio projects and communicate with Studio, Sage Hotel Management (“SHM”), and Sage Restaurant Concepts (“SRC”) executives
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
The Housekeeping Manager assists the Executive Housekeeper in managing associates’ and ensuring the cleanliness and sanitation of the hotel, guest rooms, public areas, laundry and other assigned areas. Coordinates all functions of the Housekeeping and Laundry departments and ensures impeccable levels of cleanliness and upkeep. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
The HR Intern will assist the Human Resources department in various functions, including recruitment, onboarding, employee engagement, training, and administrative support. This role provides hands-on experience in hospitality HR practices and operations.
Hours will be traditonal business hours from Monday - Friday. Approximately 20 hours a week.
Assist sales coordinator and managers in obtaining customer satisfaction by performing clerical and administrative duties relating to guest and hotel communications and sales. Responds to telephone and in-person inquiries regarding reservations, hotel information and forwards on all relevant information to the appropriate person. Works on special projects as assigned.
Position will be Monday - Friday during traditional business hours.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Plan, organize and manage the in house details for large group and convention booking (e.g. Guest rooms, menus, set-up, etc.) Participate in negotiating meetings/functions, rooms, rates and all related requirements. Ensure maximization of room and meeting space, revenues, and profits while delivering a quality product. Focus on execution of all aspects of event planning including coordination from the signing of a group contract forward, VIP needs, amenities, group resumes, and rooming lists.
Carry a portable radio, staying in constant communication with the central base station, respond to all engineering service calls, giving priority to guest requests, and maintain hotel equipment in an efficient, safe, accident-free manner.
Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.
Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.
Under general supervision, provides prompt and courteous food service to restaurant customers.
The Executive Housekeeper is responsible for ensuring the cleanliness and sanitation of the hotel, guest rooms, public areas and other assigned areas. Directs and coordinates all functions of the Housekeeping and Laundry departments and ensures impeccable levels of cleanliness and upkeep. Implements inventory and cost controls and ensures expenses are carefully managed. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.
Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating, establishing rapport and assisting with restaurant service. Receives and accurately processes payment for restaurant charges.
Must have weekend availability.
Responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.
Plan and manage the Restaurant, Room Service, Bar, and catering 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 managing the operations of the Restaurant, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating, establishing rapport and assisting with restaurant service. Receives and accurately processes payment for restaurant charges.
Search for, respond to and handle any security problems, issues, concerns and disaster emergency situations in accordance with all policies, procedures and regulations to ensure the safety and security of the hotel's assets, guests, and employees.
Must have Evening / Overnight / Weekend Availability.
Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
Butchers trim meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. They then prepare meat for sale by performing various duties, such as weighing meat, wrapping it, and putting it out for display. In retail stores, they also may wait on customers and prepare special cuts of meat upon request.
Our Room Attendants clean and prepare guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Oversee the Club service for our guests and ensure a quality experience which includes excellence in guest satisfaction with the highest food quality standards and service. Prepare food and beverage for the club room. Maintain clean and sanitary kitchen and club areas. Provide information concerning the hotel and the city to the guests and service their immediate needs as thoroughly as possible.
Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
Oversee department operations in absence Chief Engineer. Uphold and enforce safety standards. Supervise maintenance team, assign and delegate work orders and projects, inspect work as need. Provide regular feedback to maintenance team. Discuss and make suggestions regarding talent to Chief Engineer, challenges, and process improvements. Act as advisor to Chief Engineer and hotel management in areas of specialty. Perform department, office, business, and administrative duties as assigned. Train maintenance team. Carry a portable radio, staying in constant communication with the central base station, respond to all engineering service calls, giving priority to guest requests, and maintain hotel equipment in an efficient, safe, accident-free manner. Perform all...
Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
Responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.
Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.
Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
