Bench Restaurant Manager

Sage Hospitality•Denver, CO

1d•$90,000 - $100,000

About The Position

Sage Restaurant Concepts (SRC) is looking for a Bench Restaurant Manager to join our team. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences. We are a growing company with concepts nationwide. Sage Restaurant Concepts is a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work and play in the communities we serve. Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor. At Sage Restaurant Concepts, we impact lives through hospitality. Our vision is to be a restaurant company with a soul. We consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people. The Bench Restaurant Manager is a full-time traveling leader who steps into Sage Restaurant Concepts locations wherever support is needed. They bring consistency, energy, and leadership to the floor — elevating operations, strengthening teams, and protecting the integrity of our guest experience across the portfolio. This role embodies the SRC mission and culture in every property they touch, seamlessly adapting to new environments while driving results that reflect our brand standards and values.

Requirements

More than two years of post high school education. College Degree recommended.
3+ years of restaurant management experience in high-volume, full-service environments.
Proven ability to adapt quickly to new teams and concepts while maintaining brand standards.
Financial literacy and data-driven decision-making skills.
Excellent communication and interpersonal skills; able to inspire, teach, and hold others accountable.
Flexibility to travel frequently and work across multiple markets and restaurant styles.
A passion for hospitality, a love of great food and beverage, and an instinct for genuine connection.
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
Mobility -95% of shift covering all areas of outlets supervising. Continuous standing to assist at hostess station -minimal stationary standing.
Climbing stairs -varies by location.
No driving required.
Inside 95% of work day.
Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen

Responsibilities

Serve as an active, visible presence on the floor — setting the tone for service, hospitality, and team communication.
Support restaurant leadership in executing flawless shifts, ensuring consistency in both standards and spirit.
Act as a stabilizing force when a property transitions, filling gaps in leadership or operations with composure and purpose.
Coach and mentor teams to uphold SRC standards for hospitality, cleanliness, and performance.
Train new leaders and associates, sharing best practices from across the company.
Foster a culture of accountability, respect, and shared pride in the guest experience.
Partner with property GMs and Chefs to manage key performance indicators — labor, cost of goods, revenue, and guest satisfaction.
Identify opportunities for improvement and implement solutions that sustain long-term results.
Support marketing, community, and programming efforts that enhance guest engagement and brand visibility.
Ensure compliance with all safety, sanitation, and licensing standards.
Protect company assets and maintain proper care of facilities and equipment.
Represent SRC with integrity and professionalism at all times, especially when interfacing with ownership or regional leadership.