Sage Hospitality Group has made a series of organizational changes including the promotion of Daniel del Olmo to president, hotels and restaurants; the appointment of Mark Augarten as COO for Sage Restaurant Concepts; and the streamlining of the company’s commercial teams to support all hotels, restaurants and entertainment venues.
According to the company, these changes position Sage for continued growth and success by leveraging all relevant synergies amongst Sage Hospitality’s four complementary companies: Sage Hotel Management, Sage Restaurant Concepts, Sage Investments and Sage Studio.
“As we continue to strengthen the foundations on which Sage was built, we are evolving our organization behind the scenes to ensure that we are best positioned for future growth and success,” said Walter Isenberg, cofounder/CEO, Sage Hospitality Group. “These changes reflect our desire to reaffirm our position as a best-in-class organization as we move forward on the road to becoming the nation’s favorite lifestyle hospitality company.”
Del Olmo, who has held the role of president/COO for Sage Hotel Management since January 2020, has been promoted to his newly created position, which encompasses complete oversight of all aspects of both Sage Hotel Management and Sage Restaurant Concepts. In this role, he oversees a diverse portfolio of more than 110 independent, luxury, lifestyle, soft-branded and upscale hotels, restaurants and entertainment venues.
“Daniel has made a huge impact on our company since he started in early 2020, leading our hotel company through our most difficult hour and into what has been an incredibly exciting new chapter for us as we move purposefully into the independent and lifestyle hospitality space,” Isenberg said. “His proven track record with Sage, coupled with his extensive experience in food and beverage makes him the perfect leader to take on the challenge of leading both Sage Hotel Management and Sage Restaurant Concepts into the future.”
Specifically highlighting del Olmo’s food and beverage expertise prior to joining Sage, he served as CEO of sbe’s Disruptive Restaurant Group, where he led their global portfolio of more than 140 restaurant brands, lounges and nightclubs.
“I am honored to be of service to our remarkable teams both at our home office and across the nation,” he said. “I look forward to ensuring operational excellence by stimulating thoughtful collaboration across our talented hotel and restaurant teams while continuing to carefully nurture and grow Sage Restaurant Concepts.”
Augarten will join the organization on Nov. 14 as COO of Sage Restaurant Concepts. Under the direction of del Olmo, Augarten will direct operations for the company’s portfolio of more than 50 restaurants, bars, coffee shops and entertainment venues across the nation.
“[Mark] brings to us a wealth of knowledge and experience, and I am eager to see what he and the Sage Restaurant Concepts team have in store as they continue to build on our past successes and lead the company into its next chapter,” said del Olmo.
Augarten joins Sage Restaurant Concepts from his most recent role as VP, operations at King’s Signature Group, where he was responsible for all operations, development and growth of multiple King’s Seafood Company brands including the Water Grill Restaurants, Lou & Mickey’s, 555 East American Steakhouse and more.
Streamlined commercial services
Sage has also streamlined its commercial efforts under one leader to create a center of excellence by maximizing collaboration across similar departments and job functions, the company reports. To achieve this, Patrick Pahlke has assumed the role of EVP/CCO for Sage Hospitality Group, where he will direct all commercial efforts for Sage Hotel Management and Sage Restaurant Concepts under del Olmo’s leadership.
Additionally, Bryan Terzi has been promoted to the role of group VP, marketing strategy for Sage Hospitality Group, where he will continue to work with Pahlke and lead all aspects of marketing strategy for the hotel portfolio while assuming responsibility for all Sage Restaurant Concepts marketing efforts.
Pahlke and Terzi both joined Sage in 2021, where they have overseen commercial service and marketing strategy, respectively, for the company’s portfolio of hotels. Pahlke, a 27-year industry veteran, joined Sage from PROPER Hospitality, where he was responsible for strategic oversight of revenue management, distribution, sales, marketing, brand management, culture & programming, public relations, e-commerce and social media.
Prior to PROPER, he spent more than two decades working in various sales, marketing and operations leadership roles with Two Roads Hospitality (acquired by Hyatt) and Hyatt International all across the Asia-Pacific region and Europe.
With more than 20 years of global marketing experience, Terzi came to Sage from the RelevantGroup where he served in the role of VP, marketing, creating lifestyle hospitality brands and chef-driven dining concepts. Prior to this, he held the position of senior corporate director, marketing at Sydell Group, the company behind independent hotel brands like NoMad, LINE and Freehand and shares some previous history with del Olmo, having also worked at sbe entertainment as senior corporate director, restaurant marketing.