Banquet & FOH Manager

Sage Hospitality•Fort Collins, CO

2d•$60,000 - $70,000

About The Position

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 growth Flexible scheduling to support work-life balance A culture that embraces individuality, inclusion, and creativity Wellness resources, tuition reimbursement, and more Great perks like team meals, travel discounts, and recognition programs At 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. The Banquet Manager is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates, and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication, and team-building skills with associates, peers, and across departments. In addition, this role will also act as a Front of House Food and Beverage manager as needed. Helping to oversee the Restaurant and Outlet operations as an acting Manager on Duty. A successful candidate must have banquet operations and service experience, including banquet service, bartending, banquet setup and breakdown, and department supervisor/manager experience, including scheduling, inventory, ordering, and accounts payable.

Requirements

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 activites 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.

Responsibilities

Supervise the daily operations of banquets to ensure compliance with SOPs, 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 (i.e., 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.

Benefits

Medical, Dental, Vision insurance
Health savings and flexible spending accounts
Basic life and AD&D insurance
Company paid short-term disability
Mental health resources, including an Employer Assistance Program (EAP)
Unlimited Paid Time Off
Eligible to participate in the company’s 401(k) program with employer matching
Tuition Reimbursement
Discount rates on Sage and Marriott hotels and Sage Restaurants
Employee referral Bonus program ($500 for hourly roles and $1000 for salaried roles)