Job Listings

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.

Assist Sales Managers, Banquet Manager, Front Desk, Directors and General Manager in obtaining customer satisfaction increasing revenue by performing clerical and administrative duties relating to group room blocks, events, business travel accounts and special corporate / wholesale support through guest and hotel communications. Responds to telephone, emails and in-person inquiries regarding group/catering potential business, hotel information and guest concerns. 

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

Audit, balance and report on the various areas of the hotel (e.g. food and beverage outlets, rooms/front desk, gift shop, etc.) to provide accurate, timely information and to ensure company and Hotel policies and procedures are followed and to prevent fraud. 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.

Audit, balance and report on the various areas of the hotel (e.g. food and beverage outlets, rooms/front desk, gift shop, etc.) to provide accurate, timely information and to ensure company and Hotel policies and procedures are followed and to prevent fraud. 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.

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.

Plan and manage the room and related area's operations of the hotel to achieve customer (guests, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long-term planning and day-to-day operations of the room and related areas. Recommends the area's budget and manages expenses within approved budget constraints. The major areas of responsibility/management include: the front office, guest services, housekeeping, security and gift shop. May have responsibility for recreation and tennis. May participate in total hotel management as a member of the Hotel Executive Committee.

Under general supervision, provides prompt and courteous food service to restaurant customers.

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.

Supervise the implementation of all property and equipment preventive maintenance and repairs, monitor life safety systems and utilities and assist in the administration of the department in compliance with all corporate/franchise standards and local, state and national codes and regulations to protect assets, guests and employees. Supervise the day-to-day operations. Recommend and implement procedural changes. Monitor and control expenses.

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

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.

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

To ensure proper service from the front line through quality control and ensuring proper sanitation levels.

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.

Supervises front office staff ensuring an efficient operation producing excellent results for our customers. 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.

Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.

The Senior Vice President, Marketing Strategy is responsible for managing all aspects of Sage Hospitality Group’s brand and field marketing operations and initiatives; and for leading an existing team of marketing specialists. This dynamic leader will champion and drive direct topline revenue opportunities for our SHM hotels by creating awareness, measurable, data-driven results from traditional and non-traditional marketing channels through a team of strategic experts.

To maximize revenue, profit, and market share associated with rooms and function space for each property. Manages the processes associated with demand, revenue, forecasting, opportunity analysis, and inventory management. With hotel’s leadership, determines and manages hotels sales strategy and pricing for transient, group, and catering. Identifies future market and hotel opportunities and effectively communicates through the organization.

Clean and maintain all corridors and public areas in accordance with all housekeeping procedures and standards and safety and security rules and regulations to ensure guest satisfaction.

Under general supervision, provides prompt and courteous food service to restaurant customers.

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

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.

Meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.

Assist sales 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 guest concerns.

Supervise the operations of the housekeeping staff promoting a safe environment and quality service to achieve maximum guest satisfaction, protection of assets and minimal expenses. Must have open availability.  

Clean and maintain all corridors and public areas in accordance with all housekeeping procedures and standards and safety and security rules and regulations to ensure guest satisfaction.

Under general supervision, provides prompt and courteous food service to restaurant customers.

Cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.

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.

Supervises front office staff ensuring an efficient operation producing excellent results for our customers. 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. Must have open availablility and be able to work evenings and overnight.  

As a Private Dining Sales & Event Manager, you will be responsible for driving private dining sales for two fast-paced award-winning restaurants located within The Nines, a Luxury Collection Hotel. You will play a pivotal role in enhancing the guest experience while maximizing revenue through private dining events. This role demands exceptional organizational skills, adept communication abilities to engage both clients and internal stakeholders, and a proactive approach to managing relationships with department heads and fellow team members throughout the hotel.

Meet group coordinator/host(ess) prior to functions, make introductions, and ensure that all arrangements are agreeable. Read and analyze banquet event order in order to gather guest information, determine proper set up, timeline, specific guest needs, buffets, action stations, etc. Respond to and try to fulfill any special banquet event arrangements. Follow up on special banquet event arrangements to ensure compliance.

Develop, implement and manage emergency programs for the operation and maintenance of all equipment and physical structures and landscaping in compliance with corporate/franchise standards, local, state and national codes and regulations to protect the asset, guests and employees, to ensure optimum operations, minimize expenses and maximize customer satisfaction. Position is responsible for the short and long term planning and day-to-day operations of the engineering division.  Recommends the department's budget and capital expenditures and manages expenses within approved budget constraints. Participates in total hotel management as a member of the hotel Executive Committee.

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

Room Attendant cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.

Under general supervision, provides prompt and courteous food service to restaurant customers.

The Director of Revenue Management is responsible for the maximization of revenue, profit, and market share associated with rooms and function spaces. Demonstrates excellent leadership skills by educating others and ensures understanding and gains buy-in of the revenue management processes associated with demand, revenue, forecasting, opportunity analysis, and inventory management. Works with hotel leaders to recommend and identify future markets, hotel opportunities, guide hotels sales strategy and pricing for transient, group, and catering.

Ensure sanitation standards and cleanliness in all kitchen areas. Clean and sanitize all areas of the kitchen and operate the dish washing machine in a safe, accident-free manner. Cleans both the front and back of the house as well as break room overnight in preparation for the following day’s business.

Supervises front office staff ensuring an efficient operation producing excellent results for our customers. 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.

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.

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.

Supervise the implementation of all property and equipment preventive maintenance and repairs, monitor life safety systems and utilities and assist in the administration of the department in compliance with all corporate/franchise standards and local, state and national codes and regulations to protect assets, guests and employees. Supervise the day-to-day operations. Recommend and implement procedural changes. Monitor and control expenses.

Busser 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.

Food Runner is responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.

Under general supervision, provides prompt and courteous food service to restaurant customers.  

Bartender is 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.

To ensure proper service from the front line through quality control and ensuring proper sanitation levels.

Respond in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to inquiries regarding hotel information and guest concerns. Supervise the daily operations of the Guest Services personnel; promoting a safe environment and quality services to achieve maximum guest satisfaction and financial success.