Food & Beverage Manager

We celebrate what makes each person unique. At The Elizabeth, individuality isn’t just welcomed; it’s essential to who we are. Our team is the heartbeat of this hotel, and we’re committed to creating a workplace where you feel seen, supported, and inspired to grow. As part of Sage Hospitality Group, we bring the resources and backing of an industry leader while maintaining the warmth and creativity of an independent, community-rooted property.

Hospitality runs 24/7, and we rely on team members who bring energy, flexibility, and commitment to every shift. In return, we invest in you. Whether you’re just starting out or looking to take your hospitality career to the next level, The Elizabeth is a place where your contributions matter, your voice is heard, and your work leaves a lasting impression on every guest who walks through our doors.

We lead with integrity, celebrate our community, and take pride in crafting extraordinary guest experiences; all while having a genuinely great time doing it. Because while our hotel hits all the right notes, it’s our people who make the music.

At The Elizabeth, the Food & Beverage Manager brings the property's Fort Collins soul to life through every operational detail and guest interaction. From the rooftop jazz of the Sunset Lounge to the lively nights at Magic Rat, the Restaurant Manager ensures every guest's food and beverage moment is one to remember. The goal is always the same: every guest departs The Elizabeth feeling that they experienced something authentic, alive, and uniquely Fort Collins.

• →Manage the associates in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.
• →Implement company programs and manage the operations of the restaurant, room service and any other food and beverage outlet as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).
• →Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
• →Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• →Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and a larger share of the local market.
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More than two years of post-high school education.

One to two years of employment in a related position with this company or other organization(s). Including experience with Labor Management, controlling cost of goods, product knowledge, and service and bartending experience. 

• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
• Supervision/management communication skills are required.
• Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
• Ability to make occasional decisions which are generally guided by established policy and procedures.
• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, and 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 forecasts and SOPs.

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.

• Excellent vision required for seating guests, expediting food, cleaning equipment, and reading floor plans, charts, and schedules.
• Ability to lift, push, pull, and carry tables, chairs, trays, plates, and chafing dishes on a daily basis, 20 -40 lbs.
• Bending 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.

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

• 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 Employee Assistance Program (EAP)• Unlimited Time Off• Eligible to participate in the company’s 401(k) program with employer matching• Free Employee Meals (Wednesdays – Sundays)• 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