Director of Outlets - Sage Hospitality : Job Details

Director Of Outlets At The Elizabeth Hotel and Emporium, part of Sage Hospitality, we don't just create stays, we create moments that spark connection, creativity, and community. Inspired by music, art, and the spirit of Old Town Fort Collins, our hotel is a place where passion and personality come to life, for our guests and our team.Whether it's live music at the Magic Rat, rooftop cocktails at the Sunset Lounge, or locally inspired bites at The Emporium, working here means being part of something vibrant and expressive. It's more than a job; it's a chance to help shape a one-of-a-kind experience and be part of a team that celebrates what makes you uniquely you. Because while our hotel hits all the right notes, it's our people who make the music.Hospitality is a 24/7 operation, so we rely on dedicated team members who bring energy, flexibility, and commitment to every shift. In return, we offer:Opportunities for personal and professional growthFlexible scheduling to support work-life balanceA culture that embraces individuality, inclusion, and creativityWellness resources, tuition reimbursement, and moreGreat perks like team meals, travel discounts, and recognition programsAt Sage and The Elizabeth, we lead with integrity, give back to our communities, and take pride in delivering extraordinary guest experiences, all while having fun along the way.So, if you're ready to add your voice to something special, come join us, and let your work echo.Job Overview The Director of Outlets plans and manages the Restaurant, Room Service, and Bar/Lounge 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, and Bar/Lounge. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.Responsibilities Essential ResponsibilitiesManage the human resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.Monitor food and liquor requisition and food waste.Spot check par levels/inventory.Prepare maintenance requests and follow-up.Maintain condition of the restaurant(s), room service, bar(s), and lounge(s).Ensure bar controls.Participate in weekly resume meetings.Work closely with and collaborate with property culinary team and property sales team.Manager on Duty responsibilities.Other ResponsibilitiesAll other duties as assigned, requested or deemed necessary by management.Qualifications Education/Formal TrainingA four-year college degree or equivalent education/experienceExperienceFour to five years of employment in a related position with this company or other organization(s)Knowledge/SkillsRequires advanced knowledge of the principles and practices within the food and beverage/hospitality profession.This includes experiential knowledge required for management of people, complex problems and food and beverage management.Ability to analyze activities or information and arrive at logical conclusions.Requires supervisory/management communication skills.Excellent communication skills due to telephone and face-to-face interaction with guests, corporate office and associates.Good speaking skills for guest, corporate, vendor and associate interaction 100% of work day.Written guest communication, administrative responsibilities and Human Resource responsibilities requires excellent reading and writing abilities 100% of the work day.Benefits Eligible to participate in Sage Bonus Plan. Up to 20% of your salaryMedical, Dental, Vision insuranceHealth savings and flexible spending accountsBasic life and AD&D insuranceCompany paid short-term disabilityMental health resources including an Employer Assistance Program (EAP)Unlimited paid time offEligible to participate in the company's 401(k) program with employer matchingFree Employee Meals (Wednesdays Sundays)Tuition ReimbursementDiscount rates at Sage and Marriott hotels and Sage RestaurantsEmployee referral Bonus program ($500 for hourly roles and $1000 for salaried roles)Salary USD $85,000.00 - USD $90,000.00 /Yr.