Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $43,500.00 - $67,200.00
Work Schedule
Flexible
Benefits
Sage bonus plan
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
Flexible spending account
basic life insurance
AD&D insurance
Company paid Short-Term Disability
Mental Health Resources
Employer assistance program
Unlimited paid time off
401(k) program with employer matching
Tuition Reimbursement
Discount rates on Sage and Marriott hotels
Discount rates on Sage Restaurants
Employee Referral Bonus Program
Job Description
The Elizabeth Hotel and Emporium, part of Sage Hospitality, is an iconic destination located in Old Town Fort Collins, Colorado. Inspired by the vibrancy of music, art, and the unique spirit of the local community, The Elizabeth Hotel stands as more than just a place to stay; it is a hub for connection, creativity, and inspiration. Within this hotel, guests are offered a richly expressive experience highlighted by live music at venues like the Magic Rat and lifestyle dining at The Emporium. The hotel’s rooftop Sunset Lounge offers a distinctive setting for cocktails, further enhancing the atmosphere of engagement and... Show More
Job Requirements
- Education of one to two years post high school
- Experience of two to three years in event coordination or banquet management
- Ability to supervise multiple employees effectively
- Excellent communication and interpersonal skills
- Capability to manage budgets and operational logistics
- Flexibility to work mornings, afternoons, evenings, weekends and holidays
- Physical ability to lift up to 50 lbs occasionally
- Ability to stand and walk for prolonged periods during shifts
- Knowledge of safety and sanitation compliance regulations
- Proficiency in analyzing and reading Banquet Event Orders (BEOs)
Job Qualifications
- One to two years of post high school education
- Two to three years in a related position with this company or other organization(s)
- Advanced knowledge of the principles and practices within catering and food and beverage
- Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management
- Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations
- Excellent hearing necessary for verbal interaction with guests and associates
- Excellent vision necessary to view set-ups
- Excellent speech communication skills required for verbal interaction with guests and associates
- Excellent literacy necessary to read BEOs, process gratuities and payroll, etc
Job Duties
- Supervise the daily operations of banquets to ensure compliance with standard operating procedures, banquet event orders, safety regulations and procedures, and to ensure an optimal level of service, quality and hospitality
- Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product
- Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment
- Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department
- Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service
- Analyze banquet event orders, read BEO and know how to complete a set-up
- Set tables in assigned area correctly and uniformly
- Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations
- Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays
- Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis
- Monitor and control banquet budget including labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service
- Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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