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Position Starting Rate: $58,000 base salary per year plus service charge commission

Job Close Date: September 16, 2026 or until filled

Welcome to the Springhill Suites Denver Downtown and Degree Brewpub. A bold and inspiring hotel where contemporary design mingles effortlessly with world-class service. Here, you can have it all. An energized downtown location. Spacious suites that don’t compromise style for comfort. Dynamic meeting and event space perfect for collaboration or celebration. A visionary approach to business. At the SpringHill Suites Denver Downtown hotel, we offer more than a place to stay. Here, we offer a fresh, urban hotel experience unlike any other. Our partnership with Metro State University's Hospitality Learning Center enables our hotel to be a teaching and learning hotel, giving employees the chance to give back to the community by mentoring a continuous influx of student interns from Colorado's largest public university.

At Sage we create a culture of belonging. Our team members serve with creativity and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

EMPLOYEE PERKS! Why join the Springhill Suites and Degree Brewpub Family?

• Eligible for banquet service charge commission.
• Employee Referral Program - $500 to $1000 based on position!
• Free Monthly RTD EcoPass
• Free Onsite Parking!
• Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much, much more!
• Discounted Hotel rates at all Marriott/Starwood & Sage managed Hotels & Restaurants
• Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees)
• Paid time off for Vacation, Sick days and Holidays (FT Employees)
• A fun work environment that encourages individual recognition, growth & development

In partnership with the Food & Beverage Manager, the Assistant Food & Beverage Manager helps lead the front-of-house operations of the Restaurant, Breakfast, and Banquets & Catering, with a primary concentration on Banquets & Catering and Breakfast. This position maintains a strong and visible floor presence within these operations, actively supporting associates, engaging with guests and clients, and ensuring successful service and event execution.

While Banquets & Catering and Breakfast are the primary areas of focus, the Assistant Food & Beverage Manager works fluidly across all three outlets in partnership with the Food & Beverage Manager, flexing between operations based on business levels, events, staffing, and guest needs.

The position supports short-term planning, forecasting, budgeting, staffing, promotional initiatives, and operational improvements while ensuring guest satisfaction, quality service, financial performance, and compliance with Sage Hospitality, brand, and federal, state, and local requirements.

• Lead and develop the Food & Beverage team, fostering a culture of engagement, accountability, and exceptional hospitality.
• Collaborate closely with the Food & Beverage Manager to provide seamless front-of-house leadership across the restaurant, Banquets & Catering, and Breakfast, flexing between outlets based on business levels, events, staffing, and guest needs.
• Serve as the primary operational leader for Banquets & Catering and Breakfast, maintaining a strong and visible floor presence during key service periods and events to support associates, engage with guests and clients, and ensure successful execution.
• Oversee the day-to-day execution of banquet and catering events and Breakfast operations, ensuring appropriate staffing, service flow, event setup, cleanliness, product presentation, and adherence to established service standards.
• Conduct pre-shift and pre-event meetings and provide hands-on coaching, training, and real-time feedback to associates to reinforce service expectations and support continued development.
• Actively engage with guests and clients, monitor the guest experience, solicit feedback, and respond to comments, concerns, and service opportunities to ensure satisfaction and effective service recovery.
• Partner with culinary, sales, and event teams to ensure successful execution of events and service periods, including event details, timing, room and basic A/V setup, food and beverage presentation, and guest expectations
• Collaborate with culinary and hotel leadership on menus, promotions, seasonal offerings, special events, and activations that enhance the guest experience and generate revenue.
• Participate in recruitment, onboarding, training, scheduling, performance management, coaching, and development of front-of-house Food & Beverage associates.
• Support staffing, payroll, forecasting, budgets, labor management, operating expenses, and revenue objectives while effectively deploying the team across outlets.
• Monitor operational controls including inventories, pars, food and beverage requisitions, waste, supplies, and beverage controls to support cost management and operational efficiency.
• Regularly inspect Food & Beverage outlets, event spaces, and service areas to ensure cleanliness, organization, safety, appearance, and operational readiness, following through on maintenance needs as appropriate.
• Ensure compliance with Sage Hospitality and brand standards, responsible alcohol service requirements, food safety and sanitation standards, emergency procedures, and all applicable federal, state, and local regulations.
• Work collaboratively with the Food & Beverage Manager, culinary, sales, events, front office, and other hotel departments to support the overall success of Food & Beverage and hotel-wide initiatives.
• Support the hotel's Teaching Hotel Mission and partnership with MSU Denver through hands-on coaching, mentorship, and opportunities for associates and students to gain exposure to professional hospitality operations.
• Perform other duties as assigned, requested, or deemed necessary by management.

Education/Formal Training

More than two years of post high school education.

Experience

One to two years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Excellent comprehension for assisting with guest and associate matters. 
• Working knowledge of basic banquet and meeting A/V setups, with the ability to assist with equipment setup and troubleshoot common issues during events.
• Vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
• Must have knowledge of chemicals/agents for training purposes.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 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.
• No kneeling required.
• 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.

Environment

Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.