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.
The Corporate Director of Banquets & Catering is a key leadership role responsible for developing anddriving banquet and catering strategies across Sage Hospitality Groups hotel and restaurant portfolio.This individual provides operational guidance, fosters innovation, and ensures the consistent executionof high-quality events that align with company standards and business objectives. Working closely withproperty leadership, culinary teams, and Sage Restaurant Concepts, this role supports the successfuloperation of banquet and catering departments, helping to maximize profitability while deliveringmemorable guest experiences. The Corporate Director also serves as a resource and liaison to Banquetand Catering departments, guiding and supporting teams to meet goals, and uphold standards
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.
Education/Formal Training
Bachelors 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
Eligible to participate in Sage bonus plan.
Unlimited paid time off
Medical, dental, & vision insurance
Eligible to participate in the Companys 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.
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