Lead Server - Full-Time 1st Shift

Server Shift Lead
A gathering place that blends new school with old school offering handcrafted, familiar food and drinks done right. Enjoy 16 wines by the glass, over 15 Colorado craft beers, or handcrafted cocktails made from local spirits. Degree Brewpub gives the Hospitality students of MSU Denver first-hand learning experience training alongside seasoned, professional restaurateurs from Sage Hospitality. Guests not only enjoy a fantastic meal, get to soak in the students' hospitality, but also become part of their education. The dollars spent at Degree Brewpub on lunch, dinner or even at the bar, all ultimately go towards the Metropolitan State University of Denver Foundation, benefiting student scholarships.
Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.
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)
The Server Shift Lead is responsible for providing exceptional guest service while serving as a leader and resource for the restaurant service team. This position assists management with maintaining service standards, coaching team members, and ensuring smooth daily operations when a manager is not present.
This is a dual-role position that includes a secondary assignment within our Banquets Department. The successful candidate will be cross-trained in both restaurant and banquet operations and may be scheduled in either area based on business and operational needs.
Lead and guide fellow servers by providing support, coaching, and direction throughout each shift. Serve as a leadership resource for the team and assist with day-to-day operations when a manager is not present.
Assist management with guest needs, service concerns, and other operational matters as needed.
Greet and serve guests according to established food and beverage service standards, policies, and procedures.
Be actively involved during pre-shift meetings and throughout the shift to help team members stay informed, focused, and aligned with our brand promise.
Clearly and promptly communicate operational needs, guest concerns, and other important information to the Manager on Duty (MOD).
Complete all opening, ongoing side work, setup, service, and closing responsibilities to ensure maximum efficiency.
Maintain a neat, clean, and organized service station while actively servicing guests.
Keep kitchen and storage areas clean and organized according to management standards.
Break down buffets, special food service areas, and related equipment following each service.
Complete full setup and teardown of assigned services and events.
Assist fellow team members during service and step in to help resolve issues as they arise.
Maintain a professional, positive, and team-oriented attitude while representing the hotel and our brand.
Banquets Secondary Position
As part of this dual-role position, the Server Shift Lead will also work within the Banquets Department as a secondary assignment.
Banquet responsibilities may include:
Setting up and tearing down banquet rooms and event spaces.
Setting tables, chairs, linens, place settings, and other event materials according to event specifications.
Assisting with buffet and food service setup and breakdown.
Providing food and beverage service during banquet events.
Greeting and assisting banquet guests while providing attentive and professional service.
Maintaining cleanliness and organization throughout events and banquet areas.
Assisting with breakdown, cleanup, and proper storage of banquet equipment and supplies.
Supporting the Banquets and Management teams with additional event-related duties as assigned.
Education/Formal Training
Flexible availability is required, including mornings, afternoons, evenings, weekends, and holidays.
Scheduled days, times, and work assignments may vary based on restaurant operations, banquet events, occupancy, and business needs.
Employees in this dual-role position should be prepared to work in either the restaurant or Banquets Department as scheduled.
Ability to coach, encourage, and support fellow team members.
Ability to take initiative and make appropriate decisions when a manager is not immediately present.
Ability to provide exceptional guest service and resolve guest needs in the moment.
Reliable, flexible, and willing to support multiple areas of the operation.
Previous serving or hospitality experience preferred.
Must have basic knowledge of customer service principles, food service function, and restaurant and kitchen operations.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Pushing carts, Queen Marys, hotbox, portable bar 50 -100 lbs. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages.
Continuous standing required to service guest functions; Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.
Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.
Physically strenuous: prolonged standing, walking, lifting and carrying throughout entire shift in 95% indoor environment. Position Type: Regular Full-Time
Restaurant Operations
EOE Protected Veterans/Disability
Sage Hospitality