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Why us?

Sage Restaurant Concepts (SRC) is looking for a **Corporate Director of Banquets and Catering** 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.

Job Overview

The **Corporate Director of Banquets & Catering** is a key leadership role responsible for developing and

driving banquet and catering strategies across Sage Hospitality Group’s hotel and restaurant portfolio.

This individual provides operational guidance, fosters innovation, and ensures the consistent execution

of high-quality events that align with company standards and business objectives. Working closely with

property leadership, culinary teams, and Sage Restaurant Concepts, this role supports the successful

operation of banquet and catering departments, helping to maximize profitability while delivering

memorable guest experiences. The Corporate Director also serves as a resource and liaison to Banquet

and Catering departments, guiding and supporting teams to meet goals, and uphold standards

Responsibilities

Strategic Leadership

* Define and implement banquet and catering standards, procedures, and best practices across the portfolio.

* Partner with executive and property leadership to align catering strategies with Sage Restaurant Concepts goals, brand positioning, and revenue targets.

* Support new hotel and restaurant openings by ensuring banquet and catering teams are operationally ready, trained, and aligned with company standards.

* Identify and scale innovative practices that enhance guest experience, operational efficiency, and team performance.

Operational Oversight

* Conduct regular on-site assessments to evaluate banquet and catering operations, service quality, and execution against BEOs and SOPs.

* Support execution of high-profile events, monitor client satisfaction, and lead post-event reviews to ensure continuous improvement.

* Collaborate with property leadership to resolve operational challenges and uphold consistent quality and service delivery.

Sales & Revenue Optimization

* Partner with sales, marketing, and revenue teams to drive group and catering business across the portfolio.

* Guide teams on pricing strategies, upselling techniques, and packaging to maximize event profitability and guest value.

* Monitor key metrics such as labor costs, food and beverage margins, and booking pace to identify opportunities and manage risk.

* Support efforts to grow key accounts, improve yield management, and ensure properties have a strategic pipeline of catering business.

Training & Development

* Develop and lead training programs that enhance banquet and catering execution, event planning, and service standards.

* Mentor and support Banquet Managers, Event Coordinators, and Catering Sales Managers in their day-to-day responsibilities, professional development, and leadership skills.

* Foster a culture of hospitality, accountability, and growth through coaching, performance feedback, and recognition of excellence.

Collaboration & Communication

* Serve as a liaison between Sage Home Office leadership and on-property banquet and catering teams, facilitating the sharing of best practices and key initiatives.

* Work closely with culinary teams to ensure catering menus reflect guest preferences, current trends, and operational feasibility.

* Support communication with clients during planning and execution phases when appropriate, ensuring a seamless and professional experience across all touchpoints.

* Establish clear reporting and communication protocols to coordinate changes in sales, catering, and banquet execution between F&B leaders, property sales teams, and corporate leadership— ensuring smooth guest experiences and operational accountability.

OTHER RESPONSIBILITIES

* All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

* Provides functional leadership and guidance to property banquet and catering teams; no direct reports.

Qualifications

Education/Formal Training

Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).

Experience

7+ years of progressive experience in banquets & catering with a concentration in F&B operations. 3+ years in a multi-unit or corporate-level role.

Knowledge/Skills

* Proven experience leading high-volume catering operations in both hotel and restaurant settings

* Deep understanding of catering, food & beverage operations, and industry best practices

* Strong financial acumen, including budgeting, forecasting, and revenue analysis

* Excellent interpersonal, organizational, and communication skills

* Ability and willingness to travel regularly to support properties across the portfolio

* Hands-on experience managing teams, solving complex challenges, and driving sales and operational efficiency

* Skilled in analyzing data and current operations to draw insights and make strategic recommendations

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.

* Must be able to sit or stand for extended periods while working on a computer or attending meetings

* Requires the ability to travel frequently to various properties, which may involve walking hotel grounds and event spaces

* Occasionally required to lift, carry, or move up to 50 pounds (e.g., presentation materials, laptop, catering collateral)

* Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally.

* Mobility -ability to service clients on a moments notice, variable distances, 100%.

* Must be able to move through banquet and restaurant environments, including navigating stairs, tight spaces, and back-of-house areas

* Ability to work flexible hours as needed, including evenings, weekends, and holidays, particularly during on-site event support

* Visual acuity to read detailed documents, event orders, and perform computer-based work

Environment

* This position operates in an office and on-property environment, including hotel and restaurant settings

* Must be comfortable working in both corporate office environments and active event spaces, including back-of-house and kitchen areas

* The role requires regular travel (approximately 60% or more on an as-needed basis) to support properties across the portfolio, attend openings, conduct site visits, and assist with high-profile events

* May occasionally be exposed to variable noise levels, temperature changes, and crowded conditions during on-site event execution

Benefits

• Eligible to participate in Sage bonus plan.

• Unlimited paid time off

• Medical, dental, & vision insurance

• Eligible to participate in the Company’s 401(k) program with employer matching

• Health savings and flexible spending accounts

• Basic Life and AD&D insurance

• Company-paid short-term disability

• Paid FMLA leave for up to a period of 12 weeks

• Employee Assistance Program

• Great discounts on Hotels, Restaurants, and much more.

• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

_The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe._

Salary

USD $135,000.00 - USD $150,000.00 /Yr.

**ID:** _2025-27511_

**Position Type:** _Regular Full-Time_

**Property** **:** _Sage Hospitality Resources_

**Outlet:** _Restaurant_

**Category:** _Banquets_

**Min:** _USD $135,000.00/Yr._

**Max:** _USD $150,000.00/Yr._

**_Address_** **:** _1809 Blake St_

**_City_** **:** _Denver_

**_State_** **:** _Colorado_

EOE Protected Veterans/Disability