Caesars Entertainment
Danville, Virginia
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
IHOP
Danville, Virginia
As a Host or Hostess, you will be responsible for greeting guests and seating them promptly, cheerfully and courteously. Duties of this position include, seating guests, answering the phone, taking, entering and packaging To-Go orders. A qualified applicant must have good communication skills, able to lift 25-50 pounds, stand for up to 8 hours, occasionally use motion which entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. The above is not an all-inclusive job description. Responsibilities of a Host • Greeting, seating, and escorting guests. • Opens door for guests arriving and departing. • Accommodates any special needs of guests, i.e., boosters, highchairs, disabilities. • Process To-Go and Delivery Orders • Manage Wait List when the restaurant is busy • Providing menu recommendations and additional information. • Upselling additional products when appropriate. • Taking orders using software, order slips, or by memorization. • Communicating order details to the kitchen staff. • Delivering food and beverages in a timely fashion to outside guests. • Delivering checks and collecting bill payments. • Cleaning and maintaining the appearance of the restaurant • Providing exceptional customer experience. Host Job Requirements • Prior experience as a host is a plus. • Must showcase teamwork and communication skills. • Must be able to handle money transactions responsibly. • Must be able to multitask and act quickly. • Must be flexible and ready to work in shifts. • Must be a team player. Benefits: • Competitive Pay • Flexible Hours • Extensive Training • Real Advancement Opportunities
As a Host or Hostess, you will be responsible for greeting guests and seating them promptly, cheerfully and courteously. Duties of this position include, seating guests, answering the phone, taking, entering and packaging To-Go orders. A qualified applicant must have good communication skills, able to lift 25-50 pounds, stand for up to 8 hours, occasionally use motion which entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. The above is not an all-inclusive job description. Responsibilities of a Host • Greeting, seating, and escorting guests. • Opens door for guests arriving and departing. • Accommodates any special needs of guests, i.e., boosters, highchairs, disabilities. • Process To-Go and Delivery Orders • Manage Wait List when the restaurant is busy • Providing menu recommendations and additional information. • Upselling additional products when appropriate. • Taking orders using software, order slips, or by memorization. • Communicating order details to the kitchen staff. • Delivering food and beverages in a timely fashion to outside guests. • Delivering checks and collecting bill payments. • Cleaning and maintaining the appearance of the restaurant • Providing exceptional customer experience. Host Job Requirements • Prior experience as a host is a plus. • Must showcase teamwork and communication skills. • Must be able to handle money transactions responsibly. • Must be able to multitask and act quickly. • Must be flexible and ready to work in shifts. • Must be a team player. Benefits: • Competitive Pay • Flexible Hours • Extensive Training • Real Advancement Opportunities
Applebee's
Danville, Illinois
Description: Position & Perks We are hiring outgoing, upbeat hostswho can connect with our guests; meeting and even anticipating their needs to provide a one of a kind dining experience that keeps them coming back! Great communication skills are a must, as is the capability to work as part of a dynamic team. Are you someone who has tons of energy, great attention to detail, and an awesome personality? Join our Team We offer discounted meals for our FOH Team Members while on shift as well as many other fun perks and benefits! If you take pride in your work and want to be part of a team that cares about your career we are the team for you! Competitive Pay DailyPay available Flexible Hours Great Training Program Discounted Meal on Shift Real Advancement Opportunities Responsibilities As a Host, you will be responsible for providing service to each guest courteously, quickly and efficiently with a sincere, positive, pleasant and enthusiastic attitude. Duties of this position will include greeting and seating guests, suggestive selling, responsible service of alcohol, delivering beverages and food using our Team delivery system, clearing tables, cleaning tables and assisting in the dining room operations. Our hostsalso participate in the clearing, cleaning, and resetting of dining room tables as well as assisting in overall dining room maintenance / cleaning throughout the shift. Qualifications A qualified applicant must have excellent communication skills, the willingness to work with others as a team, able to lift 15-30 pounds, and exert fast-paced mobility between the dining room and kitchen for the length of the shift, and keep pace with our guests from casual lunches to packed Saturday nights. Requirements: PRIMARY RESPONSIBILITY: Greets arriving Guests, offers a heart-felt thank you for departing Guests and serves all guests in a friendly and efficient manner. Assists in maintaining overall Guest flow in the restaurant and dining room cleanliness. SPECIFIC FUNCTIONS AND DUTIES: 1. Opens doors for all arriving and departing Guests. 2. Accommodates any specific of special needs of Guests such as ADA seating, high chairs, boosters etc. 3. Answers the phone and directs calls the proper person(s) in a friendly, courteous and efficient manner. 4. Manages wait list, call ahead seating program and electronic notification system for all Guests. 5. Provides Guest assistance to Service Staff including but not limited to running food, running drinks, pre-bussing tables, clearing dirty glasses, plate ware, silverware and trash from tables. 6. Maintains a clean and organized work station. 7. Completes assigned daily and weekly cleaning duties. 8. Assist Service Staff and Managers in keeping the dining room clean and free of debris. 9. Fills out the feature board. 10. Verbalizes daily features and special promotions to Guests as they are being seated. 11. Assist other Staff Members in keeping restrooms clean, organized and stocked. 12. Interacts verbally with ALL Guests creating a friendly and upbeat atmosphere. 13. Takes part in any and all company related initiatives and activities such as gift card sales and promotions, charitable programs and related meetings, etc. 14. Any and all other operational task as assigned by Management. QUALIFICATION STANDARDS 1. Must be at least 16 years of age upon date of hire 2. Reading, writing and verbal communication skills required. 3. Mobility required through out the shift. 4. Transports and carries objects and equipment such as highchairs that weigh up to 30 pounds a minimum of 10 times per day. 5. Ability to stoop, bend and kneel so as to wipe down table tops, bases. Pick up debris from the floor, wipe down booths and chairs, wall and windows through out all areas of the restaurant. 6. Able to respond quickly in an emergency situation to avoid imminent danger to self and others.PHYSICAL REQUIREMENTS 1. Must be able to stand and exert themselves as well as demonstrate full mobility in a fast paced environment for periods of up to 6 (six) hours in length. 2. Must have good sense of balance, able to bend, kneel and react swiftly to actions surrounding them. 3. Must have the ability to lift bus pans, trays, cases of food and beverage weighing as much as 30 pounds.
Description: Position & Perks We are hiring outgoing, upbeat hostswho can connect with our guests; meeting and even anticipating their needs to provide a one of a kind dining experience that keeps them coming back! Great communication skills are a must, as is the capability to work as part of a dynamic team. Are you someone who has tons of energy, great attention to detail, and an awesome personality? Join our Team We offer discounted meals for our FOH Team Members while on shift as well as many other fun perks and benefits! If you take pride in your work and want to be part of a team that cares about your career we are the team for you! Competitive Pay DailyPay available Flexible Hours Great Training Program Discounted Meal on Shift Real Advancement Opportunities Responsibilities As a Host, you will be responsible for providing service to each guest courteously, quickly and efficiently with a sincere, positive, pleasant and enthusiastic attitude. Duties of this position will include greeting and seating guests, suggestive selling, responsible service of alcohol, delivering beverages and food using our Team delivery system, clearing tables, cleaning tables and assisting in the dining room operations. Our hostsalso participate in the clearing, cleaning, and resetting of dining room tables as well as assisting in overall dining room maintenance / cleaning throughout the shift. Qualifications A qualified applicant must have excellent communication skills, the willingness to work with others as a team, able to lift 15-30 pounds, and exert fast-paced mobility between the dining room and kitchen for the length of the shift, and keep pace with our guests from casual lunches to packed Saturday nights. Requirements: PRIMARY RESPONSIBILITY: Greets arriving Guests, offers a heart-felt thank you for departing Guests and serves all guests in a friendly and efficient manner. Assists in maintaining overall Guest flow in the restaurant and dining room cleanliness. SPECIFIC FUNCTIONS AND DUTIES: 1. Opens doors for all arriving and departing Guests. 2. Accommodates any specific of special needs of Guests such as ADA seating, high chairs, boosters etc. 3. Answers the phone and directs calls the proper person(s) in a friendly, courteous and efficient manner. 4. Manages wait list, call ahead seating program and electronic notification system for all Guests. 5. Provides Guest assistance to Service Staff including but not limited to running food, running drinks, pre-bussing tables, clearing dirty glasses, plate ware, silverware and trash from tables. 6. Maintains a clean and organized work station. 7. Completes assigned daily and weekly cleaning duties. 8. Assist Service Staff and Managers in keeping the dining room clean and free of debris. 9. Fills out the feature board. 10. Verbalizes daily features and special promotions to Guests as they are being seated. 11. Assist other Staff Members in keeping restrooms clean, organized and stocked. 12. Interacts verbally with ALL Guests creating a friendly and upbeat atmosphere. 13. Takes part in any and all company related initiatives and activities such as gift card sales and promotions, charitable programs and related meetings, etc. 14. Any and all other operational task as assigned by Management. QUALIFICATION STANDARDS 1. Must be at least 16 years of age upon date of hire 2. Reading, writing and verbal communication skills required. 3. Mobility required through out the shift. 4. Transports and carries objects and equipment such as highchairs that weigh up to 30 pounds a minimum of 10 times per day. 5. Ability to stoop, bend and kneel so as to wipe down table tops, bases. Pick up debris from the floor, wipe down booths and chairs, wall and windows through out all areas of the restaurant. 6. Able to respond quickly in an emergency situation to avoid imminent danger to self and others.PHYSICAL REQUIREMENTS 1. Must be able to stand and exert themselves as well as demonstrate full mobility in a fast paced environment for periods of up to 6 (six) hours in length. 2. Must have good sense of balance, able to bend, kneel and react swiftly to actions surrounding them. 3. Must have the ability to lift bus pans, trays, cases of food and beverage weighing as much as 30 pounds.