Fotografiska Anything but an ordinary museum, in 2010 Fotografiska was founded in Stockholm and in late 2019 opened its outpost in a treasured, historic landmark building in NYC's Flatiron District. The iconic NYC and Stockholm locations are complemented by expansion in Tallinn, and the recently opened Shanghai and Berlin Museums. Fotografiska's goals are simple: to inspire a more conscious world through the power of photography, to bring people together, raise awareness and create positive change. The Museum showcases the greatest photographers, whether they are emerging artists or already established internationally. Verōnika Fotografiska New York A gracious bohemian throwback to the 1970s - 80s era of storytelling, art, photography, and rock 'n roll. On the expanse of the second floor of Fotografiska New York, climb the grandiose staircase and enter a hidden den brought alive with layers of velvet, burning candles, greenery, and music. Bar Verōnika is the enclave to enjoy a martini and crispy oyster bite in the salon, before dining in the restaurant. Beyond the Bar, lies Verōnika, an elegant brasserie paying homage to traditional restaurant theatre, with an eye for fresh and innovative dishes crafted with a light touch. A blend of high flavor table side service, sustainably sourced ingredients, and a third act of sweet indulgence. A clear and concise by-the-glass list marries with old and new world method wines by the bottle, magnum, and jeroboam. The Role The General Manager of Verōnika leads and influences all facets of its operations. A successful GM ensures operational excellence by drilling into the smallest of details while focusing on achieving the strategic short and long-term business goals of the multi-million-dollar Fotografiska venue. Including day-to-day staff management and mentorship, the GM translates the magic of Fotografiska into future business by consistently elevating and refining member, guest and staff experiences, maintaining a culture of positivity and growth. Reporting to the Fotografiska Director of Food and Beverage, with a dotted line to the Fotografiska Global Food and Beverage Leadership, the role is expected to navigate through ambiguity and will need to be excited by areas of opportunity and lead others to follow the example. The GM inherits a dedicated food and beverage team and is expected to lead through our core values of generosity, authenticity, curiosity, and kindness, with the goal of attracting the best and most diverse talent available as we continue to grow overall food and beverage operations. Requirements 10+ years creating and managing luxury hospitality/lifestyle hospitality experiences (e.g., F&B/Restaurant/Hotel), serving the creative and/or luxury industries. Proven experience with opening new Restaurants, Bars and Cafés. Ability to take full responsibility for the success of the overall operations for Verōnika (Restaurant & Bar). Demonstrated strength in working alongside a range of backgrounds, skills, and professionals. The GM must be as adept at working with hourly employees as they are at advising our CEO. Financial acumen to support operating a multi-million-dollar business. This candidate should consider their abilities to: Assess the business on a weekly/daily basis Provide reports on the economic and operational state of the business that trigger the development of action plans to support operational improvements including accurate unit forecasting and documentation to support Optimize profit, minimize margins and promote exceptional experience(s) for Members, guest, staff. Ability to set the highest of service standards that are unique to the overall CultureWorks group, consistently working to improve the delivery of service,and implementing all systems to ensure the smooth running of service. Ability to provide oversight and day-to-day direction when needed to multiple food and beverage units that may or may not remain as part of the daily responsibilities including but not limited to the Chapel Bar, the Private Rental business, Café operations as well as the Verōnika Restaurant and Bar operations. An experienced understanding of regulated food safety, risk prevention, fire prevention and emergency procedures policies. This role will partner with Health & Safety leaders and follow local, government and regional compliance and abide by legal standards to create a safe and inviting space for Members, guests, staff. Core Role Responsibilities Administrative: Overseeing day-to-day food and beverage operations in conjunction with Fotografiska General Manager, Director of F&B and other business unit leaders including all administrative mail, email, management of digital and physical records of staff, finances and other related inventory. Oversee all Veronica f/b ordering and receiving including the storage of all goods. Working in conjunction with multiple business units navigating through various priorities including but not limited to expanding current dining offerings to address multiple audiences. Development of maintenance programs and staff culture, ensuring staff are trained to handle equipment safely and the venue is treated with respect so that maintenance costs are kept to a minimum. Regularly meet with Leadership teams to develop and execute standard operating procedures identifying discretionary revenue opportunities while maintaining the integrity of the brand. The ability to guide, develop and implement operational excellence decisions that become SOPs by outlining policies, procedures, and systems to improve our business and staff experience. Team Management: Verōnika Restaurant & Bar: Primary governance over a team of dedicated and diversified staff including the following responsibilities: Development/manage the business unit organizational chart in conjunction with leadership. Developing proper written documentation in preparation for the hiring and training of necessary staff and following onboarding protocols for new staff. Institute daily operational meetings that include core front and back of house staff from other units to educate on daily happenings in the museum. Conduct weekly or bi-weekly leadership meetings in conjunction with Fotografiska General Management with clear, concise and measurable objectives. Finances: Develop and meticulously manage the business unit operating budgets; schedule frequency meetings to address actuals and adjust forecasting as needed. Submit and catalog invoices in conjunction with standard practices. Schedule bi-weekly meetings with leadership to balance expenses against forecast. Develop meticulously organized filing systems on company shared drives for retention and auditing purposes. Diversity & Representation: Fotografiska is committed to building and supporting diverse and representative communities, long-term career opportunities and extends Equal Employment Opportunities to qualified applicants and employees on an equal basis regardless of an individual's age, race, color, sex, religion, national origin, disability, sexual orientation, gender identity or expression, pregnancy status, marital status, military or veteran status, genetic disposition or any other reason protected by law. The anticipated annual salary for this position is $110,000 - $125,000 p/y and is experience-based. Fotografiska is committed to equitable and competitive compensation and benefits packages for our team members and will consider many factors when extending offers of employment. Some of the factors we consider may include: the qualifications of individual applicants against the position and business needs, years of relevant experience in role or industry, specific or unique skills, certifications or professional accreditations specific to the role, and the location in which the applicant lives and/or from which they will perform the role. The anticipated range for compensation shared here does not include any other components or benefits that may be available. Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Paid Time Off (Vacation, Sick & Public Holidays) Family + Caregiver Leave (Maternity, Paternity) Short Term & Long Term Disability Training & Development Free Food & Snacks Wellness Resources
May 01, 2024
Full time
Fotografiska Anything but an ordinary museum, in 2010 Fotografiska was founded in Stockholm and in late 2019 opened its outpost in a treasured, historic landmark building in NYC's Flatiron District. The iconic NYC and Stockholm locations are complemented by expansion in Tallinn, and the recently opened Shanghai and Berlin Museums. Fotografiska's goals are simple: to inspire a more conscious world through the power of photography, to bring people together, raise awareness and create positive change. The Museum showcases the greatest photographers, whether they are emerging artists or already established internationally. Verōnika Fotografiska New York A gracious bohemian throwback to the 1970s - 80s era of storytelling, art, photography, and rock 'n roll. On the expanse of the second floor of Fotografiska New York, climb the grandiose staircase and enter a hidden den brought alive with layers of velvet, burning candles, greenery, and music. Bar Verōnika is the enclave to enjoy a martini and crispy oyster bite in the salon, before dining in the restaurant. Beyond the Bar, lies Verōnika, an elegant brasserie paying homage to traditional restaurant theatre, with an eye for fresh and innovative dishes crafted with a light touch. A blend of high flavor table side service, sustainably sourced ingredients, and a third act of sweet indulgence. A clear and concise by-the-glass list marries with old and new world method wines by the bottle, magnum, and jeroboam. The Role The General Manager of Verōnika leads and influences all facets of its operations. A successful GM ensures operational excellence by drilling into the smallest of details while focusing on achieving the strategic short and long-term business goals of the multi-million-dollar Fotografiska venue. Including day-to-day staff management and mentorship, the GM translates the magic of Fotografiska into future business by consistently elevating and refining member, guest and staff experiences, maintaining a culture of positivity and growth. Reporting to the Fotografiska Director of Food and Beverage, with a dotted line to the Fotografiska Global Food and Beverage Leadership, the role is expected to navigate through ambiguity and will need to be excited by areas of opportunity and lead others to follow the example. The GM inherits a dedicated food and beverage team and is expected to lead through our core values of generosity, authenticity, curiosity, and kindness, with the goal of attracting the best and most diverse talent available as we continue to grow overall food and beverage operations. Requirements 10+ years creating and managing luxury hospitality/lifestyle hospitality experiences (e.g., F&B/Restaurant/Hotel), serving the creative and/or luxury industries. Proven experience with opening new Restaurants, Bars and Cafés. Ability to take full responsibility for the success of the overall operations for Verōnika (Restaurant & Bar). Demonstrated strength in working alongside a range of backgrounds, skills, and professionals. The GM must be as adept at working with hourly employees as they are at advising our CEO. Financial acumen to support operating a multi-million-dollar business. This candidate should consider their abilities to: Assess the business on a weekly/daily basis Provide reports on the economic and operational state of the business that trigger the development of action plans to support operational improvements including accurate unit forecasting and documentation to support Optimize profit, minimize margins and promote exceptional experience(s) for Members, guest, staff. Ability to set the highest of service standards that are unique to the overall CultureWorks group, consistently working to improve the delivery of service,and implementing all systems to ensure the smooth running of service. Ability to provide oversight and day-to-day direction when needed to multiple food and beverage units that may or may not remain as part of the daily responsibilities including but not limited to the Chapel Bar, the Private Rental business, Café operations as well as the Verōnika Restaurant and Bar operations. An experienced understanding of regulated food safety, risk prevention, fire prevention and emergency procedures policies. This role will partner with Health & Safety leaders and follow local, government and regional compliance and abide by legal standards to create a safe and inviting space for Members, guests, staff. Core Role Responsibilities Administrative: Overseeing day-to-day food and beverage operations in conjunction with Fotografiska General Manager, Director of F&B and other business unit leaders including all administrative mail, email, management of digital and physical records of staff, finances and other related inventory. Oversee all Veronica f/b ordering and receiving including the storage of all goods. Working in conjunction with multiple business units navigating through various priorities including but not limited to expanding current dining offerings to address multiple audiences. Development of maintenance programs and staff culture, ensuring staff are trained to handle equipment safely and the venue is treated with respect so that maintenance costs are kept to a minimum. Regularly meet with Leadership teams to develop and execute standard operating procedures identifying discretionary revenue opportunities while maintaining the integrity of the brand. The ability to guide, develop and implement operational excellence decisions that become SOPs by outlining policies, procedures, and systems to improve our business and staff experience. Team Management: Verōnika Restaurant & Bar: Primary governance over a team of dedicated and diversified staff including the following responsibilities: Development/manage the business unit organizational chart in conjunction with leadership. Developing proper written documentation in preparation for the hiring and training of necessary staff and following onboarding protocols for new staff. Institute daily operational meetings that include core front and back of house staff from other units to educate on daily happenings in the museum. Conduct weekly or bi-weekly leadership meetings in conjunction with Fotografiska General Management with clear, concise and measurable objectives. Finances: Develop and meticulously manage the business unit operating budgets; schedule frequency meetings to address actuals and adjust forecasting as needed. Submit and catalog invoices in conjunction with standard practices. Schedule bi-weekly meetings with leadership to balance expenses against forecast. Develop meticulously organized filing systems on company shared drives for retention and auditing purposes. Diversity & Representation: Fotografiska is committed to building and supporting diverse and representative communities, long-term career opportunities and extends Equal Employment Opportunities to qualified applicants and employees on an equal basis regardless of an individual's age, race, color, sex, religion, national origin, disability, sexual orientation, gender identity or expression, pregnancy status, marital status, military or veteran status, genetic disposition or any other reason protected by law. The anticipated annual salary for this position is $110,000 - $125,000 p/y and is experience-based. Fotografiska is committed to equitable and competitive compensation and benefits packages for our team members and will consider many factors when extending offers of employment. Some of the factors we consider may include: the qualifications of individual applicants against the position and business needs, years of relevant experience in role or industry, specific or unique skills, certifications or professional accreditations specific to the role, and the location in which the applicant lives and/or from which they will perform the role. The anticipated range for compensation shared here does not include any other components or benefits that may be available. Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Paid Time Off (Vacation, Sick & Public Holidays) Family + Caregiver Leave (Maternity, Paternity) Short Term & Long Term Disability Training & Development Free Food & Snacks Wellness Resources
Job Description What you will be doing: Reporting to the Director of Venues, responsibilities and essential job functions include but are not limited to the following: Lead the day to day function of the operation, ensuring an optimal dining experience for all guests enjoying our well sought after restaurant Continue to enhance the success and vibe of the restaurant with new and creative ideas Understand luxury level mixology and wine concepts and overall quality levels of production Understand how to run a successful operation as it relates to cost controls and labor management Leads, coordinates and directs the prompt, efficient and courteous delivery of food and beverage to all guests Ensures optimal service is being provided while maximizing profit potential Coordinating with our marketing team to leverage social media of our cuisine and dining atmosphere Foster a close working relationship with the culinary team Ensures proper staffing levels are maintained while balancing quality and revenues Retain and hire the best Produces and implements creative promotional programs with the goal of boosting sales and visibility and develops annual promotions calendar Maintain a clean and safe work environment consistent with Accor protocols Other duties as assigned
May 01, 2024
Full time
Job Description What you will be doing: Reporting to the Director of Venues, responsibilities and essential job functions include but are not limited to the following: Lead the day to day function of the operation, ensuring an optimal dining experience for all guests enjoying our well sought after restaurant Continue to enhance the success and vibe of the restaurant with new and creative ideas Understand luxury level mixology and wine concepts and overall quality levels of production Understand how to run a successful operation as it relates to cost controls and labor management Leads, coordinates and directs the prompt, efficient and courteous delivery of food and beverage to all guests Ensures optimal service is being provided while maximizing profit potential Coordinating with our marketing team to leverage social media of our cuisine and dining atmosphere Foster a close working relationship with the culinary team Ensures proper staffing levels are maintained while balancing quality and revenues Retain and hire the best Produces and implements creative promotional programs with the goal of boosting sales and visibility and develops annual promotions calendar Maintain a clean and safe work environment consistent with Accor protocols Other duties as assigned
Restaurant Manager Dynamic, Value-Driven Organization Do You Enjoy Life At A Faster Pace? Are You Interested In Blazing Your Own Trail To Get Where You Want To Be Professionally? We are in search of a Restaurant Manager who is a bold and energetic hospitality professional. If you have a larger than life smile and the enthusiasm for delivering fantastic customer service, we want to hear from you! We serve up millions of guests all over the world. Our Quick Service Restaurants are recognized for serving high-quality, great tasting, and inexpensive meals. We are one of the largest QSR burger chains in the world and still growing. We have won many awards throughout the years and the one our company is most proud of is PETA'S "Most Improved National Food Chain" award in their fifth annual Proggy Awards, which identifies companies for their improvement. If you are searching for a Restaurant Management career with a powerful, value-driven organization in the Winchester, VA area, Apply Today! Title of Position: Restaurant Manager Job Description: The Restaurant Manager will help ensure the delivery of fantastic customer service by managing the day-to-day operations. Our Restaurant Manager will assist in the responsibility for the restaurant's outcome which include but are not limited to increased sales, profitability, and employee retention. As our Restaurant Manager you will implement marketing strategies, maintain inventory, manage labor, and use financial reporting to enhance the restaurants' goals and get results. The Restaurant Manager directs efficient and precise preparation of product sales for a prompt customer delivery within the established speed of service and food safety regulations. Our Restaurant Manager will also supervise and train associates on all team stations, products, procedures and policies. Benefits: Competitive Wages Generous Bonus Potential Insurance Coverage: Medical/Dental/Vision 401(K) Savings Plan Defined Career Paths, Based on Individual Abilities and Initiative Paid Vacation & Holidays Qualifications: The Restaurant Manager should make themselves available to the restaurant at all times Honesty, integrity and a love for customer satisfaction are all qualities that the Restaurant Manager should possess The ability to drive positive sales and raise guest counts is a must for the Restaurant Manager. The Restaurant Manager must be passionate in developing and mentoring others within the operation High volume experience of 3+ years as a Restaurant Manager is a must for this position Apply Now-Restaurant Manager located in Winchester, Virginia. If you would like to be considered for this position, email your resume to
Apr 30, 2024
Restaurant Manager Dynamic, Value-Driven Organization Do You Enjoy Life At A Faster Pace? Are You Interested In Blazing Your Own Trail To Get Where You Want To Be Professionally? We are in search of a Restaurant Manager who is a bold and energetic hospitality professional. If you have a larger than life smile and the enthusiasm for delivering fantastic customer service, we want to hear from you! We serve up millions of guests all over the world. Our Quick Service Restaurants are recognized for serving high-quality, great tasting, and inexpensive meals. We are one of the largest QSR burger chains in the world and still growing. We have won many awards throughout the years and the one our company is most proud of is PETA'S "Most Improved National Food Chain" award in their fifth annual Proggy Awards, which identifies companies for their improvement. If you are searching for a Restaurant Management career with a powerful, value-driven organization in the Winchester, VA area, Apply Today! Title of Position: Restaurant Manager Job Description: The Restaurant Manager will help ensure the delivery of fantastic customer service by managing the day-to-day operations. Our Restaurant Manager will assist in the responsibility for the restaurant's outcome which include but are not limited to increased sales, profitability, and employee retention. As our Restaurant Manager you will implement marketing strategies, maintain inventory, manage labor, and use financial reporting to enhance the restaurants' goals and get results. The Restaurant Manager directs efficient and precise preparation of product sales for a prompt customer delivery within the established speed of service and food safety regulations. Our Restaurant Manager will also supervise and train associates on all team stations, products, procedures and policies. Benefits: Competitive Wages Generous Bonus Potential Insurance Coverage: Medical/Dental/Vision 401(K) Savings Plan Defined Career Paths, Based on Individual Abilities and Initiative Paid Vacation & Holidays Qualifications: The Restaurant Manager should make themselves available to the restaurant at all times Honesty, integrity and a love for customer satisfaction are all qualities that the Restaurant Manager should possess The ability to drive positive sales and raise guest counts is a must for the Restaurant Manager. The Restaurant Manager must be passionate in developing and mentoring others within the operation High volume experience of 3+ years as a Restaurant Manager is a must for this position Apply Now-Restaurant Manager located in Winchester, Virginia. If you would like to be considered for this position, email your resume to
Company Description: McDonald's evolving Accelerating the Arches growth strategy puts our customers and people first, and leverages our competitive advantages to strengthen our brand. We are recognized on lists like Fortune's Most Admired Companies and Fast Company's Most Innovative Companies. Doubling Down on the 4Ds (Delivery, Digital, Drive Thru, and Development) Our growth pillars emphasize the important role technology plays as the leading, global omni-channel restaurant brand. Technology enables the organization through digital technology, and improving the customer, crew and employee experience each and every day. Global Technology forging the way Leading the digitization of our business is the Technology organization made up of intrapreneurs who build industry defining tech using the latest innovations and platforms, like AI and edge computing to deliver on the next set of cutting-edge opportunities for the business. At McDonald's you get to solve technology innovation challenges at an incredible scale, and work across global teams who are always hungry for a challenge. This provides access to exciting career paths for technologists. It's bonus points when you get to see your family and friends use the tech you build at their favorite McD restaurant. Check out the Global Technology Technical Blog to learn how technology is directly enabling the Accelerating the Arches strategy. Job Description: This opportunity is part of the Global Technology Infrastructure & Operations team (GTIO), where our mission is to deliver modern and relevant technology that supports the way McDonald's works. We provide best-in-class foundational technology products and services including Global Networking, Cloud, End User Computing, and IT Service Management. It's our goal to always provide an engaging, relevant, and simple experience for our customers. The Technical Product Manager, Restaurant Hardware Solutions, is part of the Restaurant Infrastructure & Operations team within Global Technology. This role reports to the Senior Technical Product Manager and is responsible for leading a portfolio of restaurant hardware solutions.The restaurant environment is complex, made up of many different technology hardware solutions. With constantly evolving needs of restaurant crew and customers, this team plays an important role in understanding those needs and evolving our hardware solutions to keep pace. Being a new team, the Technical Product Manager will play a key role in defining the scope of the Hardware Solutions team portfolio and associated hardware lifecycle processes - including evolution of Infrastructure as a Service capabilities related to restaurant hardware. This is an exciting opportunity for an experienced technology leader to help shape the transformation of infrastructure and operations products and services to the entire McDonalds environment. Responsibilities & Accountabilities: Support the Senior Manager, Restaurant Hardware solutions, by executing short-term strategy for a portfolio of hardware solutions (e.g., digital menu boards) Understand restaurant needs (crew, customer, manager) and translate those functional and technical needs into product requirements to be used in designing and/or selecting a hardware product, as well as continuous enhancement of the product Partner with market and cross-functional teams to define standards / technical specifications, select and approve global solutions, and certify new hardware solutions With a shift to expanded global standards and hardware as a service, the Technical Product Manager will contribute to defining market-level installation and ongoing technical support for products within their domain. Contribute to the performance of the team by overseeing work of suppliers and related teams Solve defined problems; identify ways to modify processes to meet end customer needs (e.g. operator or customer challenges with a particular hardware solution) Define and enforce hardware solution quality standards Design and execute tests to guarantee up-time of hardware solutions in the markets; oversee third party hardware certification testing where appropriate Provide input on deployment plan for hardware solutions to market teams Facilitate processes to maintain and support hardware in the markets Manage stakeholder relationships, including product teams as customers of hardware solutions, and ensure stakeholders are aligned with hardware roadmaps. Qualifications: Basic Qualifications Willingness and ability to live the McDonald's values every day: Serve, Inclusion, Integrity, Community, and Family. Demonstrated experience owning and delivering high load technology or hardware products with measurable results. Experience partnering with stakeholders across a complex, global organization. Experience prioritizing product feature development and cost/benefit analysis (e.g. business case creation, MVP define & develop, backlog prioritization) Impact-minded approach, with ability to articulate goals and instill action and alignment to reach them. Experience working in an agile product development environment: participating in and leading agile ceremonies, managing a backlog/release plan, tracking metrics of multiple teams, removing blockers (burndown chart, release burn up, etc.) Demonstrated ability to manage technical products from an unclear problem statement, driving clarity, understanding, and opportunity assessment, managing trade-offs and evaluating potential concepts with internal and external partners using design thinking and agile principles. Experience managing technical priorities and driving strategic hardware initiatives. Ability to utilize data to proactively identify and solve complex problems potentially impacting the restaurant infrastructure platform function. Proven analytical and quantitative skills; ability to use data and metrics to back up assumptions, develop product strategy and business cases, and measure success. Strong written communication, presentation, and interpersonal skills, with the ability to convey complex ideas in easy-to-understand business friendly language. Understand customer centricity, and lead products with that mindset. Preferred Qualifications Experience with hardware peripherals, architecture, and cataloging processes. Example hardware: kiosks, digital signage, media players, scanners, cash recyclers, audio systems, etc. Experience with infrastructure as a service (IaaS) Demonstrated ability to effectively influence and partner across product and platform teams within a global engineering organization Demonstrated ability to manage and navigate to drive results within a globally distributed organization Experience defining hardware standards and specifications that address global complexities and differences between markets / regions Experience managing P&L of a program and developing/managing financial forecasts to communicate ROI and spend rate Experience 8+ years of technical product management or relevant experience with a Bachelor's degree or 6+ years relevant experience with a Master's degree. 2+ years working with restaurant or retail hardware solutions and platforms. Experience working on technical teams that manage an important product and/or a suite of products. Experience communicating with leadership and setting expectations for major cross-functional initiatives. Additional Information: McDonald's is committed to providing qualified individuals with disabilities reasonable accommodations to perform the essential functions of their jobs. Additionally, if you (or another applicant of whom you are aware) require assistance accessing or reading this job posting or otherwise seek assistance in the application process, please contact McDonald's provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to sex, sex stereotyping, pregnancy (including pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), race, color, religion, ancestry or national origin, age, disability status, medical condition, marital status, sexual orientation, gender, gender identity, gender expression, transgender status, protected military or veteran status, citizenship status, genetic information, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Nothing in this job posting or description should be construed as an offer or guarantee of employment.
Apr 11, 2024
Full time
Company Description: McDonald's evolving Accelerating the Arches growth strategy puts our customers and people first, and leverages our competitive advantages to strengthen our brand. We are recognized on lists like Fortune's Most Admired Companies and Fast Company's Most Innovative Companies. Doubling Down on the 4Ds (Delivery, Digital, Drive Thru, and Development) Our growth pillars emphasize the important role technology plays as the leading, global omni-channel restaurant brand. Technology enables the organization through digital technology, and improving the customer, crew and employee experience each and every day. Global Technology forging the way Leading the digitization of our business is the Technology organization made up of intrapreneurs who build industry defining tech using the latest innovations and platforms, like AI and edge computing to deliver on the next set of cutting-edge opportunities for the business. At McDonald's you get to solve technology innovation challenges at an incredible scale, and work across global teams who are always hungry for a challenge. This provides access to exciting career paths for technologists. It's bonus points when you get to see your family and friends use the tech you build at their favorite McD restaurant. Check out the Global Technology Technical Blog to learn how technology is directly enabling the Accelerating the Arches strategy. Job Description: This opportunity is part of the Global Technology Infrastructure & Operations team (GTIO), where our mission is to deliver modern and relevant technology that supports the way McDonald's works. We provide best-in-class foundational technology products and services including Global Networking, Cloud, End User Computing, and IT Service Management. It's our goal to always provide an engaging, relevant, and simple experience for our customers. The Technical Product Manager, Restaurant Hardware Solutions, is part of the Restaurant Infrastructure & Operations team within Global Technology. This role reports to the Senior Technical Product Manager and is responsible for leading a portfolio of restaurant hardware solutions.The restaurant environment is complex, made up of many different technology hardware solutions. With constantly evolving needs of restaurant crew and customers, this team plays an important role in understanding those needs and evolving our hardware solutions to keep pace. Being a new team, the Technical Product Manager will play a key role in defining the scope of the Hardware Solutions team portfolio and associated hardware lifecycle processes - including evolution of Infrastructure as a Service capabilities related to restaurant hardware. This is an exciting opportunity for an experienced technology leader to help shape the transformation of infrastructure and operations products and services to the entire McDonalds environment. Responsibilities & Accountabilities: Support the Senior Manager, Restaurant Hardware solutions, by executing short-term strategy for a portfolio of hardware solutions (e.g., digital menu boards) Understand restaurant needs (crew, customer, manager) and translate those functional and technical needs into product requirements to be used in designing and/or selecting a hardware product, as well as continuous enhancement of the product Partner with market and cross-functional teams to define standards / technical specifications, select and approve global solutions, and certify new hardware solutions With a shift to expanded global standards and hardware as a service, the Technical Product Manager will contribute to defining market-level installation and ongoing technical support for products within their domain. Contribute to the performance of the team by overseeing work of suppliers and related teams Solve defined problems; identify ways to modify processes to meet end customer needs (e.g. operator or customer challenges with a particular hardware solution) Define and enforce hardware solution quality standards Design and execute tests to guarantee up-time of hardware solutions in the markets; oversee third party hardware certification testing where appropriate Provide input on deployment plan for hardware solutions to market teams Facilitate processes to maintain and support hardware in the markets Manage stakeholder relationships, including product teams as customers of hardware solutions, and ensure stakeholders are aligned with hardware roadmaps. Qualifications: Basic Qualifications Willingness and ability to live the McDonald's values every day: Serve, Inclusion, Integrity, Community, and Family. Demonstrated experience owning and delivering high load technology or hardware products with measurable results. Experience partnering with stakeholders across a complex, global organization. Experience prioritizing product feature development and cost/benefit analysis (e.g. business case creation, MVP define & develop, backlog prioritization) Impact-minded approach, with ability to articulate goals and instill action and alignment to reach them. Experience working in an agile product development environment: participating in and leading agile ceremonies, managing a backlog/release plan, tracking metrics of multiple teams, removing blockers (burndown chart, release burn up, etc.) Demonstrated ability to manage technical products from an unclear problem statement, driving clarity, understanding, and opportunity assessment, managing trade-offs and evaluating potential concepts with internal and external partners using design thinking and agile principles. Experience managing technical priorities and driving strategic hardware initiatives. Ability to utilize data to proactively identify and solve complex problems potentially impacting the restaurant infrastructure platform function. Proven analytical and quantitative skills; ability to use data and metrics to back up assumptions, develop product strategy and business cases, and measure success. Strong written communication, presentation, and interpersonal skills, with the ability to convey complex ideas in easy-to-understand business friendly language. Understand customer centricity, and lead products with that mindset. Preferred Qualifications Experience with hardware peripherals, architecture, and cataloging processes. Example hardware: kiosks, digital signage, media players, scanners, cash recyclers, audio systems, etc. Experience with infrastructure as a service (IaaS) Demonstrated ability to effectively influence and partner across product and platform teams within a global engineering organization Demonstrated ability to manage and navigate to drive results within a globally distributed organization Experience defining hardware standards and specifications that address global complexities and differences between markets / regions Experience managing P&L of a program and developing/managing financial forecasts to communicate ROI and spend rate Experience 8+ years of technical product management or relevant experience with a Bachelor's degree or 6+ years relevant experience with a Master's degree. 2+ years working with restaurant or retail hardware solutions and platforms. Experience working on technical teams that manage an important product and/or a suite of products. Experience communicating with leadership and setting expectations for major cross-functional initiatives. Additional Information: McDonald's is committed to providing qualified individuals with disabilities reasonable accommodations to perform the essential functions of their jobs. Additionally, if you (or another applicant of whom you are aware) require assistance accessing or reading this job posting or otherwise seek assistance in the application process, please contact McDonald's provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to sex, sex stereotyping, pregnancy (including pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), race, color, religion, ancestry or national origin, age, disability status, medical condition, marital status, sexual orientation, gender, gender identity, gender expression, transgender status, protected military or veteran status, citizenship status, genetic information, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Nothing in this job posting or description should be construed as an offer or guarantee of employment.
Perched on its own 15-acre peninsula, Loews Coronado Bay Resort is a private oasis of tranquility near San Diego. This Coronado hotel offers views of the shimmering bay waters and the San Diego skyline. Welcome to Coronado's Secluded Water Escape. Job Specific Maintains current knowledge of all menu offerings, to include ingredients, preparation method and time required, presentation and appearance Sets up assigned station with all required supplies, "Mis en Place" Greets guests in a polite professional manner according to Loews standards Suggestively sells menu items to guests so as to enhance the dining experience Records all aspects of guests order accurately and enters guest orders into POS terminal Coordinates placement of order so that the timing of preparation and delivery flows consistently throughout entire meal Monitors preparation of individual courses to ensure proper flow Inspects presentation of all food items to ensure that a quality product is delivered to the guests as ordered Serves all food and beverage items professionally, according to Loews Standards Monitors guests at all times, anticipates needs, responds to requests, ensures satisfaction Prepares and presents accurate, complete guest check Collects monies due and or applies charges to guest account using POS terminal Completes end of shift revenue report and cash deposit Performs all side work duties as assigned by manager/supervisor Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow team members Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications High School diploma or equivalent One + years experience as a Food Server in high volume, upscale Hotel or Restaurant environment Thorough knowledge of food terminology, food service techniques and sanitation standards Exceptional guest service skills Basic computer skills Ability to stand, walk, stoop, bend and lift trays weighing up to 35 pounds repetitively during entire shift Ability to work flexible schedule to include weekends and holidays The wage for this position is $16.00.
May 01, 2024
Full time
Perched on its own 15-acre peninsula, Loews Coronado Bay Resort is a private oasis of tranquility near San Diego. This Coronado hotel offers views of the shimmering bay waters and the San Diego skyline. Welcome to Coronado's Secluded Water Escape. Job Specific Maintains current knowledge of all menu offerings, to include ingredients, preparation method and time required, presentation and appearance Sets up assigned station with all required supplies, "Mis en Place" Greets guests in a polite professional manner according to Loews standards Suggestively sells menu items to guests so as to enhance the dining experience Records all aspects of guests order accurately and enters guest orders into POS terminal Coordinates placement of order so that the timing of preparation and delivery flows consistently throughout entire meal Monitors preparation of individual courses to ensure proper flow Inspects presentation of all food items to ensure that a quality product is delivered to the guests as ordered Serves all food and beverage items professionally, according to Loews Standards Monitors guests at all times, anticipates needs, responds to requests, ensures satisfaction Prepares and presents accurate, complete guest check Collects monies due and or applies charges to guest account using POS terminal Completes end of shift revenue report and cash deposit Performs all side work duties as assigned by manager/supervisor Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow team members Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications High School diploma or equivalent One + years experience as a Food Server in high volume, upscale Hotel or Restaurant environment Thorough knowledge of food terminology, food service techniques and sanitation standards Exceptional guest service skills Basic computer skills Ability to stand, walk, stoop, bend and lift trays weighing up to 35 pounds repetitively during entire shift Ability to work flexible schedule to include weekends and holidays The wage for this position is $16.00.
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
May 01, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
POSITION SUMMARY Bus Person position will be engaged in the support of the F&B Supervisor and Manager in the service of guest in a restaurant environment by clearing tables of soiled china, flatware, glassware, and utensils and delivery of non-alcoholic beverages in assistance of restaurant server in assigned station, reset of tables, as well as other duties as assigned. ESSENTIAL DUTIES & RESPONSIBILITIES Responsible for practicing, supporting, and promoting Indiana Grand Racing & Casino's Company-wide culture and demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to: â Service of restaurant beverage menu items to restaurant guests including clearing tables of soiled and used china, flatware, glassware, accessories, and transport to dish area for cleaning, clean table tops, meet guests requests, sweep under tables, side-work, etc. â Reset Table Tops per specifications established by management and service of guests appropriate to theme and experience of the restaurant. â Responsible, Legal alcohol service, including checking Identification, correct orders per guest requests, refusing service of alcohol to intoxicated guests, etc. â Follow steps of service to meet minimum guest expectations in quality, quantity, friendliness and courtesy in a restaurant environment â Maintains standards of sanitation, bar and personal hygiene and cleanliness, as well as beverage service techniques and safety all with regard to the safe handling of food & beverage products for guest's consumption. â Display knowledge of all emergency procedures. â Communicate on a consistent basis with supervisor keeping them abreast of all department activities. â Ensure that bar and equipment are in good working order and that the work area is clean and hazard-free. Notify supervisor immediately if bar and equipment are not in good, safe working order. â Possess the ability to work with Co-workers and Management in a casino restaurant environment, involving high volume or gourmet, fast paced production in a friendly and professional manner. â MINIMUM QUALIFICATIONS High School Diploma or GED required. 1 (one) year experience in the Food & Beverage Service Industry as a Restaurant Busperson or similar position is preferred. The position requires fast paced service, excellent customer service skills and the ability to read, write, speak and understand English, distinguish letters, numbers, and symbols and be involved in daily professional communication with co-workers and guests. The position requires math skills and the ability to multi task, basic food, beverage knowledge, such as (fluid measurements, size, shape, color, glassware, and garnish, flavor, price, portion size, preparation timing etc.) as defined by hiring management. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in Indiana Grand Casino, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Position requires employee to be at least 21 years of age, and be certified in Serve Safe Food Sanitation, Serve Safe Alcohol Awareness, and Indiana State approve Alcohol Training. This position may require the employee to hold an Indiana ATC (Alcohol & Tobacco Commission) License This position does require an IGC (Indiana Gaming Commission) Occupational License. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs. REQUIRED PERSONAL COMPETENCIES Responsible for fostering a fun environment. Responsible for being gracious to all guests and co-workers. Responsible for promoting a positive influence in the community and participating in company-sponsored events. Enthusiastically supports, actively promotes and demonstrates superior customer service in accordance with department and company standards and programs. Ensures that behavior and appearance are in compliance with established standards. Maintains a professional work environment with management and staff. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee 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 lift up to 50 pounds, push or pull 150 to 250 lbs on a pushcart and enter walk-ins of 10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp). WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Indiana Grand Racing & Casino is a smoking establishment, therefore must be able to work in a smoking environment. Must be able to work in a highly populated fast-paced and noisy environment. Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non-sitting position (approx 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management. ACCESS TO GAMING FLOOR Access to general gaming floor.
May 01, 2024
Full time
POSITION SUMMARY Bus Person position will be engaged in the support of the F&B Supervisor and Manager in the service of guest in a restaurant environment by clearing tables of soiled china, flatware, glassware, and utensils and delivery of non-alcoholic beverages in assistance of restaurant server in assigned station, reset of tables, as well as other duties as assigned. ESSENTIAL DUTIES & RESPONSIBILITIES Responsible for practicing, supporting, and promoting Indiana Grand Racing & Casino's Company-wide culture and demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to: â Service of restaurant beverage menu items to restaurant guests including clearing tables of soiled and used china, flatware, glassware, accessories, and transport to dish area for cleaning, clean table tops, meet guests requests, sweep under tables, side-work, etc. â Reset Table Tops per specifications established by management and service of guests appropriate to theme and experience of the restaurant. â Responsible, Legal alcohol service, including checking Identification, correct orders per guest requests, refusing service of alcohol to intoxicated guests, etc. â Follow steps of service to meet minimum guest expectations in quality, quantity, friendliness and courtesy in a restaurant environment â Maintains standards of sanitation, bar and personal hygiene and cleanliness, as well as beverage service techniques and safety all with regard to the safe handling of food & beverage products for guest's consumption. â Display knowledge of all emergency procedures. â Communicate on a consistent basis with supervisor keeping them abreast of all department activities. â Ensure that bar and equipment are in good working order and that the work area is clean and hazard-free. Notify supervisor immediately if bar and equipment are not in good, safe working order. â Possess the ability to work with Co-workers and Management in a casino restaurant environment, involving high volume or gourmet, fast paced production in a friendly and professional manner. â MINIMUM QUALIFICATIONS High School Diploma or GED required. 1 (one) year experience in the Food & Beverage Service Industry as a Restaurant Busperson or similar position is preferred. The position requires fast paced service, excellent customer service skills and the ability to read, write, speak and understand English, distinguish letters, numbers, and symbols and be involved in daily professional communication with co-workers and guests. The position requires math skills and the ability to multi task, basic food, beverage knowledge, such as (fluid measurements, size, shape, color, glassware, and garnish, flavor, price, portion size, preparation timing etc.) as defined by hiring management. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in Indiana Grand Casino, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Position requires employee to be at least 21 years of age, and be certified in Serve Safe Food Sanitation, Serve Safe Alcohol Awareness, and Indiana State approve Alcohol Training. This position may require the employee to hold an Indiana ATC (Alcohol & Tobacco Commission) License This position does require an IGC (Indiana Gaming Commission) Occupational License. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs. REQUIRED PERSONAL COMPETENCIES Responsible for fostering a fun environment. Responsible for being gracious to all guests and co-workers. Responsible for promoting a positive influence in the community and participating in company-sponsored events. Enthusiastically supports, actively promotes and demonstrates superior customer service in accordance with department and company standards and programs. Ensures that behavior and appearance are in compliance with established standards. Maintains a professional work environment with management and staff. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee 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 lift up to 50 pounds, push or pull 150 to 250 lbs on a pushcart and enter walk-ins of 10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp). WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Indiana Grand Racing & Casino is a smoking establishment, therefore must be able to work in a smoking environment. Must be able to work in a highly populated fast-paced and noisy environment. Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non-sitting position (approx 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management. ACCESS TO GAMING FLOOR Access to general gaming floor.
Cape Rey Carlsbad Beach, A Hilton Resort & Spa, nestled along the stunning coastline of Carlsbad, California, is looking for talented individuals to join our team! As a job applicant, you'll have the opportunity to work in a luxurious beachfront resort that offers unparalleled hospitality experiences. With positions available in front desk, housekeeping, food and beverage, spa, and more, there are abundant opportunities for career growth and advancement. Our resort boasts breathtaking ocean views, modern amenities, and a serene atmosphere, creating a truly exceptional work environment. As a member of the Cape Rey Carlsbad Beach team, you'll have the chance to provide top-notch service to our discerning guests, work in a collaborative and inclusive team, and be a part of a world-class Hilton brand. Join us in creating memorable experiences and become a valued member of our team at Cape Rey Carlsbad Beach, A Hilton Resort & Spa! Are you a passionate and customer-focused individual with a love for hospitality? Join our team as a Server and be an integral part of creating exceptional dining experiences for our guests. With high energy and enthusiasm, you will have the opportunity to showcase your interpersonal skills and provide outstanding service that leaves a lasting impression. From recommending delectable menu items to ensuring a seamless dining journey, you will play a vital role in delivering an unforgettable culinary experience. As part of our dedicated team, you will thrive in a fast-paced environment and have the chance to build meaningful connections with our guests. If you have a genuine passion for hospitality, impeccable attention to detail, and a knack for creating memorable moments, this is your chance to shine in a rewarding and dynamic role! This is a seasonal position from 5/13/2024 to 9/8/2024. Responsibilities: Greet guests with a warm and friendly demeanor, ensuring a positive first impression. Guide guests through the menu, providing recommendations and answering any questions. Take accurate food and beverage orders and relay them to the kitchen and bar. Serve food and beverages in a timely and professional manner, ensuring presentation and quality meet our high standards. Anticipate guest needs and provide personalized service to enhance their dining experience. Clear tables and maintain a clean and organized dining area. Process guest payments and handle cash transactions accurately. Collaborate with the kitchen and bar staff to ensure smooth coordination and exceptional service delivery. Join our dynamic team of hospitality professionals as a Server and be part of creating unforgettable dining experiences that keep our guests coming back for more. Apply now to embark on a rewarding journey where your dedication, enthusiasm, and service excellence will be celebrated and recognized! Food/Beverage Service Worker Permit, where applicable High school diploma or equivalent required Six months to one year serving experience preferred Excellent communication skills and ability to work in a team environment Read, write and speak English fluently Strong attention to detail and ability to multitask Ability to work flexible hours including weekends and holidays Knowledge of food and beverage service standards Ability to stand for long periods of time Meet minimum age requirement of jurisdiction Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Three Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify. USD $16.00 - USD $16.00 /Hr.
Apr 26, 2024
Full time
Cape Rey Carlsbad Beach, A Hilton Resort & Spa, nestled along the stunning coastline of Carlsbad, California, is looking for talented individuals to join our team! As a job applicant, you'll have the opportunity to work in a luxurious beachfront resort that offers unparalleled hospitality experiences. With positions available in front desk, housekeeping, food and beverage, spa, and more, there are abundant opportunities for career growth and advancement. Our resort boasts breathtaking ocean views, modern amenities, and a serene atmosphere, creating a truly exceptional work environment. As a member of the Cape Rey Carlsbad Beach team, you'll have the chance to provide top-notch service to our discerning guests, work in a collaborative and inclusive team, and be a part of a world-class Hilton brand. Join us in creating memorable experiences and become a valued member of our team at Cape Rey Carlsbad Beach, A Hilton Resort & Spa! Are you a passionate and customer-focused individual with a love for hospitality? Join our team as a Server and be an integral part of creating exceptional dining experiences for our guests. With high energy and enthusiasm, you will have the opportunity to showcase your interpersonal skills and provide outstanding service that leaves a lasting impression. From recommending delectable menu items to ensuring a seamless dining journey, you will play a vital role in delivering an unforgettable culinary experience. As part of our dedicated team, you will thrive in a fast-paced environment and have the chance to build meaningful connections with our guests. If you have a genuine passion for hospitality, impeccable attention to detail, and a knack for creating memorable moments, this is your chance to shine in a rewarding and dynamic role! This is a seasonal position from 5/13/2024 to 9/8/2024. Responsibilities: Greet guests with a warm and friendly demeanor, ensuring a positive first impression. Guide guests through the menu, providing recommendations and answering any questions. Take accurate food and beverage orders and relay them to the kitchen and bar. Serve food and beverages in a timely and professional manner, ensuring presentation and quality meet our high standards. Anticipate guest needs and provide personalized service to enhance their dining experience. Clear tables and maintain a clean and organized dining area. Process guest payments and handle cash transactions accurately. Collaborate with the kitchen and bar staff to ensure smooth coordination and exceptional service delivery. Join our dynamic team of hospitality professionals as a Server and be part of creating unforgettable dining experiences that keep our guests coming back for more. Apply now to embark on a rewarding journey where your dedication, enthusiasm, and service excellence will be celebrated and recognized! Food/Beverage Service Worker Permit, where applicable High school diploma or equivalent required Six months to one year serving experience preferred Excellent communication skills and ability to work in a team environment Read, write and speak English fluently Strong attention to detail and ability to multitask Ability to work flexible hours including weekends and holidays Knowledge of food and beverage service standards Ability to stand for long periods of time Meet minimum age requirement of jurisdiction Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Three Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify. USD $16.00 - USD $16.00 /Hr.
The General Manager has responsibility for all operations of the Rooms, Spa, and Cottages; Cottages HOA Management and Owner Relations; Sales and Marketing; Revenue Management; Scheduling; Expense Management; Team Recruitment, Training, and Retention; Group Sales and Coordination; Achievement of Goals; Responsible for seeing that the company mission statement and core values are implemented throughout all operations. A collaborator in creating the business plan/budget and executing them operationally Reports to the Director of Lodging Key Accountabilities: Lead all aspects of Rooms, Restaurant, and Spa management. Ensure the correct guest experiences are consistently delivered within the various properties and departments according to brand guidelines. Be creative and entrepreneurial in developing a new property and have a willingness to adapt to changing conditions or new initiatives. Instill passion for excellence in your team. Create written SOPs to ensure consistency with quality and service in all facilities. Develop an exemplary service culture that creates memorable experiences for guests and owners. Understand financial reporting to create and work with budgets, forecasts, P&L statements, etc. Work independently with little supervision while communicating progress and asking for help when necessary. Demonstrate exemplary work ethic to the team. Maximize profitability by executing revenue strategies. Communicate effectively and responsively. Work with Marketing to promote and sell rooms effectively. Manage the Kiwanda Cottages Homeowners' Association and ensure Owner satisfaction with service and condition of property; maintain the Kiwanda Standard. Recruit, train, and retain the best employees. Build relationships with sister properties and other local businesses. Work as a contributor to the business plan and execute the business plan. Understand and meet and/or exceed the forecasts. Identify opportunities to adjust operations to help us achieve budget goals. Know the budget goals and utilize daily reports to forecast how to meet the budget or communicate what is needed and why we need to exceed the expense budget. Develop the standards for inventory needed on hand and follow processes and standards for inventory controls. Estimate needs, place orders with vendors, and schedule the delivery of all products and supplies. Process invoices to ensure accurate coding and inventory. Work with HR to make staffing?plans?for each season. Implement and oversee schedules and ensure that each team is fully staffed for all shifts. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances, all health department and OLCC rules and regulations. Ensure that proper security procedures are in place to protect employees, customers, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event a customer or employee is injured. Ensure OSHA compliance. Develop and manage mutually supportive vendor relationships. Work within the operation, be a team player, and lead your team by example. Design processes and systemize operations that ensure great guest experiences. Train team members to view the business and their actions from the guest's perspective. Coach them to deliver positive experiences to each guest and their co-workers. Ensure incidents in which we fall short of our brand promise are quickly resolved and recovered in a manner that re-builds guest loyalty.? Collaborate with lodging leaders to build programs that enhance the guest experience at our lodging properties. Preferred Skills: 3-5 years of experience managing full-service hotel or resort. Must include rooms and activities or spa. Food & Beverage experience helpful. Creativity and passion. Strong written and verbal presentation skills. Strong organizational skills and ability to prioritize and multi-task. Strong time management skills. Excellent Skills with front office computer software, such as MS Word, Excel, and hotel reservation systems. 2-Year college degree or higher preferred. You must carry a valid Food Handlers Card. You must carry a valid CPR and First Aid Certification. Can work well under pressure in a fast-paced environment and work cohesively as part of a team. Be detail oriented. PI0ed24dacc8f3-1340
Apr 22, 2024
Full time
The General Manager has responsibility for all operations of the Rooms, Spa, and Cottages; Cottages HOA Management and Owner Relations; Sales and Marketing; Revenue Management; Scheduling; Expense Management; Team Recruitment, Training, and Retention; Group Sales and Coordination; Achievement of Goals; Responsible for seeing that the company mission statement and core values are implemented throughout all operations. A collaborator in creating the business plan/budget and executing them operationally Reports to the Director of Lodging Key Accountabilities: Lead all aspects of Rooms, Restaurant, and Spa management. Ensure the correct guest experiences are consistently delivered within the various properties and departments according to brand guidelines. Be creative and entrepreneurial in developing a new property and have a willingness to adapt to changing conditions or new initiatives. Instill passion for excellence in your team. Create written SOPs to ensure consistency with quality and service in all facilities. Develop an exemplary service culture that creates memorable experiences for guests and owners. Understand financial reporting to create and work with budgets, forecasts, P&L statements, etc. Work independently with little supervision while communicating progress and asking for help when necessary. Demonstrate exemplary work ethic to the team. Maximize profitability by executing revenue strategies. Communicate effectively and responsively. Work with Marketing to promote and sell rooms effectively. Manage the Kiwanda Cottages Homeowners' Association and ensure Owner satisfaction with service and condition of property; maintain the Kiwanda Standard. Recruit, train, and retain the best employees. Build relationships with sister properties and other local businesses. Work as a contributor to the business plan and execute the business plan. Understand and meet and/or exceed the forecasts. Identify opportunities to adjust operations to help us achieve budget goals. Know the budget goals and utilize daily reports to forecast how to meet the budget or communicate what is needed and why we need to exceed the expense budget. Develop the standards for inventory needed on hand and follow processes and standards for inventory controls. Estimate needs, place orders with vendors, and schedule the delivery of all products and supplies. Process invoices to ensure accurate coding and inventory. Work with HR to make staffing?plans?for each season. Implement and oversee schedules and ensure that each team is fully staffed for all shifts. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances, all health department and OLCC rules and regulations. Ensure that proper security procedures are in place to protect employees, customers, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event a customer or employee is injured. Ensure OSHA compliance. Develop and manage mutually supportive vendor relationships. Work within the operation, be a team player, and lead your team by example. Design processes and systemize operations that ensure great guest experiences. Train team members to view the business and their actions from the guest's perspective. Coach them to deliver positive experiences to each guest and their co-workers. Ensure incidents in which we fall short of our brand promise are quickly resolved and recovered in a manner that re-builds guest loyalty.? Collaborate with lodging leaders to build programs that enhance the guest experience at our lodging properties. Preferred Skills: 3-5 years of experience managing full-service hotel or resort. Must include rooms and activities or spa. Food & Beverage experience helpful. Creativity and passion. Strong written and verbal presentation skills. Strong organizational skills and ability to prioritize and multi-task. Strong time management skills. Excellent Skills with front office computer software, such as MS Word, Excel, and hotel reservation systems. 2-Year college degree or higher preferred. You must carry a valid Food Handlers Card. You must carry a valid CPR and First Aid Certification. Can work well under pressure in a fast-paced environment and work cohesively as part of a team. Be detail oriented. PI0ed24dacc8f3-1340
Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses. Job Specific Maintains current knowledge of all menu offerings, to include ingredients, preparation method and time required, presentation and appearance Sets up assigned station with all required supplies, "Mis en Place" Greets guests in a polite professional manner according to Loews standards Suggestively sells menu items to guests so as to enhance the dining experience Records all aspects of guests order accurately and enters guest orders into POS terminal Coordinates placement of order so that the timing of preparation and delivery flows consistently throughout entire meal Monitors preparation of individual courses to ensure proper flow Inspects presentation of all food items to ensure that a quality product is delivered to the guests as ordered Serves all food and beverage items professionally, according to Loews Standards Monitors guests at all times, anticipates needs, responds to requests, ensures satisfaction Prepares and presents accurate, complete guest check Collects monies due and or applies charges to guest account using POS terminal Completes end of shift revenue report and cash deposit Performs all side work duties as assigned by manager/supervisor Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow team members Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications High School diploma or equivalent One + years experience as a Food Server in high volume, upscale Hotel or Restaurant environment Thorough knowledge of food terminology, food service techniques and sanitation standards Exceptional guest service skills Basic computer skills Ability to stand, walk, stoop, bend and lift trays weighing up to 35 pounds repetitively during entire shift Ability to work flexible schedule to include weekends and holidays
Apr 20, 2024
Full time
Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses. Job Specific Maintains current knowledge of all menu offerings, to include ingredients, preparation method and time required, presentation and appearance Sets up assigned station with all required supplies, "Mis en Place" Greets guests in a polite professional manner according to Loews standards Suggestively sells menu items to guests so as to enhance the dining experience Records all aspects of guests order accurately and enters guest orders into POS terminal Coordinates placement of order so that the timing of preparation and delivery flows consistently throughout entire meal Monitors preparation of individual courses to ensure proper flow Inspects presentation of all food items to ensure that a quality product is delivered to the guests as ordered Serves all food and beverage items professionally, according to Loews Standards Monitors guests at all times, anticipates needs, responds to requests, ensures satisfaction Prepares and presents accurate, complete guest check Collects monies due and or applies charges to guest account using POS terminal Completes end of shift revenue report and cash deposit Performs all side work duties as assigned by manager/supervisor Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow team members Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications High School diploma or equivalent One + years experience as a Food Server in high volume, upscale Hotel or Restaurant environment Thorough knowledge of food terminology, food service techniques and sanitation standards Exceptional guest service skills Basic computer skills Ability to stand, walk, stoop, bend and lift trays weighing up to 35 pounds repetitively during entire shift Ability to work flexible schedule to include weekends and holidays
Who we are: We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole hotel. No one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guest. Your mission: Should you decide to accept it The Maitre d' is a highly professional and guest-oriented teammate on the floor, in our new fine-dining restaurant, Costeno. As the first point of contact for guests, the Maitre d' plays a crucial role in providing exceptional service and ensuring a positive dining experience. This position is made for someone who is driven by the need to create memorable experiences each and every day. This person finds passion being present on the floor during service; directly impacting the guest and teammate experience. We expect you to communicate, coordinate and work well with other teammates, managers and guests. Most of all, we want you to have FUN since you will play a huge role in creating that memorable guest experience! The Nitty-Gritty: What exactly you will be doing To help you understand your role in working for a progressive, environment-conscious, world-class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all-inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide "out of this world" customer service experience for our guests: Greet guests upon arrival with warmth and professionalism, escorting them to their tables and ensuring their needs are met throughout their dining experience. Manage reservations, including taking bookings, confirming reservations, and coordinating seating arrangements to optimize restaurant capacity while ensuring a smooth flow of service. Strategically plan and assign tables to balance server workloads and accommodate guest preferences, such as seating requests and special occasions. Build strong relationships with guests by anticipating their needs, addressing any concerns or special requests promptly, and providing personalized recommendations to enhance their dining experience. Collaborate closely with the kitchen and serving staff to ensure seamless communication and efficient service delivery, including coordinating timing of courses and accommodating special dietary requirements. Maintain high standards of cleanliness, organization, and presentation throughout the dining area, including overseeing table setups and ensuring adherence to hygiene and safety protocols. Handle guest complaints and feedback with professionalism and diplomacy, striving to resolve issues promptly and to the satisfaction of the guest while upholding the reputation of the restaurant. Provide guidance and mentorship to junior staff members, fostering a positive and supportive work environment focused on continuous improvement and excellence in service delivery. What qualities are we looking for? You got skills? If you are able to perform the following, then you have definitely come to the right place Attention to detail and a keen eye for aesthetics, ensure the dining area is always presented immaculately. Flexibility to work evenings, weekends, and holidays as required in a fast-paced environment. Strong communication skills, both verbal and written, with proficiency in multiple languages, considered an asset Strong organizational and multitasking abilities, with the capacity to remain calm and composed under pressure. Ability to anticipate needs and over-deliver wherever possible Able to change direction and work on multiple project aspects at once. Creatively solve problems Background must-have: Current, legal and unrestricted ability to work in the United States Minimum of 3-5 years previous fine dining experience. Bachelor's degree preferred but not required Ability to clearly and pleasantly communicate in English with guests and teammates/management alike, in person, in writing and on the telephone
Apr 16, 2024
Full time
Who we are: We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole hotel. No one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guest. Your mission: Should you decide to accept it The Maitre d' is a highly professional and guest-oriented teammate on the floor, in our new fine-dining restaurant, Costeno. As the first point of contact for guests, the Maitre d' plays a crucial role in providing exceptional service and ensuring a positive dining experience. This position is made for someone who is driven by the need to create memorable experiences each and every day. This person finds passion being present on the floor during service; directly impacting the guest and teammate experience. We expect you to communicate, coordinate and work well with other teammates, managers and guests. Most of all, we want you to have FUN since you will play a huge role in creating that memorable guest experience! The Nitty-Gritty: What exactly you will be doing To help you understand your role in working for a progressive, environment-conscious, world-class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all-inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide "out of this world" customer service experience for our guests: Greet guests upon arrival with warmth and professionalism, escorting them to their tables and ensuring their needs are met throughout their dining experience. Manage reservations, including taking bookings, confirming reservations, and coordinating seating arrangements to optimize restaurant capacity while ensuring a smooth flow of service. Strategically plan and assign tables to balance server workloads and accommodate guest preferences, such as seating requests and special occasions. Build strong relationships with guests by anticipating their needs, addressing any concerns or special requests promptly, and providing personalized recommendations to enhance their dining experience. Collaborate closely with the kitchen and serving staff to ensure seamless communication and efficient service delivery, including coordinating timing of courses and accommodating special dietary requirements. Maintain high standards of cleanliness, organization, and presentation throughout the dining area, including overseeing table setups and ensuring adherence to hygiene and safety protocols. Handle guest complaints and feedback with professionalism and diplomacy, striving to resolve issues promptly and to the satisfaction of the guest while upholding the reputation of the restaurant. Provide guidance and mentorship to junior staff members, fostering a positive and supportive work environment focused on continuous improvement and excellence in service delivery. What qualities are we looking for? You got skills? If you are able to perform the following, then you have definitely come to the right place Attention to detail and a keen eye for aesthetics, ensure the dining area is always presented immaculately. Flexibility to work evenings, weekends, and holidays as required in a fast-paced environment. Strong communication skills, both verbal and written, with proficiency in multiple languages, considered an asset Strong organizational and multitasking abilities, with the capacity to remain calm and composed under pressure. Ability to anticipate needs and over-deliver wherever possible Able to change direction and work on multiple project aspects at once. Creatively solve problems Background must-have: Current, legal and unrestricted ability to work in the United States Minimum of 3-5 years previous fine dining experience. Bachelor's degree preferred but not required Ability to clearly and pleasantly communicate in English with guests and teammates/management alike, in person, in writing and on the telephone