Job Description Come join the team who makes vacation dreams for guests come to life, while building an empowering career for themselves with a worldwide leader in vacation ownership Cedar Breaks Lodge & Spa is a beautiful vacation ownership property with hiking trails, national parks and an abundance of picturesque vistas nearby. An outdoor enthusiast's dream, Cedar Breaks Lodge and Spa boasts cozy suites with fireplaces and on-site spa with sauna and steam room, creating an inviting space to warm up after a day on the nearby mountain slopes. We are in search of a General Manager who is a talented, experienced leader responsible for the operational management, exceptional service scores, team culture, profitability of the resort, and works in partnership with the resort's internal ownership's Homeowners Association(s). Responsibilities include: Customer focus by building strong and internal and external customer relationships and delivering customer-centric solutions. Instills trust by gaining the confidence and trust of others through honesty, integrity, and authenticity. Collaborates and build partnerships and works collaboratively with others to meet shared objectives. Action oriented taking on new opportunities and tough challenges with a sense of urgency, high energy, and enthusiasm. Direct the leaders of the front office, housekeeping, maintenance, security and recreation. Must demonstrate leadership skills with the ability to acquire, develop and retain an engaged team. Owner relations Commitment and dedication to our Spirit of Service culture. Ensure guest/owner safety and security; maintain crisis management plan. Works closely with developer, homeowners' association, project management and in-house sales and marketing. We offer an excellent benefit package to our full-time Team Members that include Day One medical, dental and vision insurance, 401K plan, Paid Time Off (PTO) program and extraordinary travel benefits! Our dedication to excellence is recognized and celebrated by some outstanding accolades, including being named to Newsweek's Top 100 Global Most Loved Workplaces list in 2023, awarded three sought-after Stevie Awards in The Annual American Business Awards including a Gold Stevie for Company of the Year - Hospitality and Leisure and two Silver Stevie Awards for Achievement in Corporate Social Responsibility and our very own Lauren George earning Communications Professional of the Year and maintaining our a Great Place to Work certification for the second year in a row. Qualifications Hilton Grand Vacations is a leader in the vacation ownership industry, operating with an unwavering dedication to innovation, quality, and continued growth. At the core of our company's success are our Team Members. To fulfill this role successfully, you must possess the following minimum qualifications and experience: Comprehensive knowledge of vacation ownership principles, practices, and procedures, including HOA laws and regulations in the day-to-day management of the resort. Must possess and apply a comprehensive knowledge of financial principles and statements to review and analyze resort and HOA financial status. Must demonstrate the ability to create and maintain a culture of diversity, equity and inclusion. Must possess excellent written and verbal communication skills. Minimum of 2 years of prior General Manager experience Relocation assistance available for qualified candidates. This position qualifies for an annual bonus and long-term incentives. Why do Team Members Like Working for us? Excellent health care options (medical, dental, and vision that encourage preventative care - that start on day 1!). Outstanding Paid Time Off (PTO) that allows for adventure, rest, relaxation or recuperation. All new Team Members are automatically enrolled in the HGV Retirement Savings Plan. Our Go Hilton Team Member Travel Program offers accommodation at highly discounted rates and 50% off at participating hotel-operated restaurants. Pass the savings on since HGV allows you to share additional discounted room nights. We are an equal opportunity employer and value diversity at our company. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation.
Mar 26, 2024
Full time
Job Description Come join the team who makes vacation dreams for guests come to life, while building an empowering career for themselves with a worldwide leader in vacation ownership Cedar Breaks Lodge & Spa is a beautiful vacation ownership property with hiking trails, national parks and an abundance of picturesque vistas nearby. An outdoor enthusiast's dream, Cedar Breaks Lodge and Spa boasts cozy suites with fireplaces and on-site spa with sauna and steam room, creating an inviting space to warm up after a day on the nearby mountain slopes. We are in search of a General Manager who is a talented, experienced leader responsible for the operational management, exceptional service scores, team culture, profitability of the resort, and works in partnership with the resort's internal ownership's Homeowners Association(s). Responsibilities include: Customer focus by building strong and internal and external customer relationships and delivering customer-centric solutions. Instills trust by gaining the confidence and trust of others through honesty, integrity, and authenticity. Collaborates and build partnerships and works collaboratively with others to meet shared objectives. Action oriented taking on new opportunities and tough challenges with a sense of urgency, high energy, and enthusiasm. Direct the leaders of the front office, housekeeping, maintenance, security and recreation. Must demonstrate leadership skills with the ability to acquire, develop and retain an engaged team. Owner relations Commitment and dedication to our Spirit of Service culture. Ensure guest/owner safety and security; maintain crisis management plan. Works closely with developer, homeowners' association, project management and in-house sales and marketing. We offer an excellent benefit package to our full-time Team Members that include Day One medical, dental and vision insurance, 401K plan, Paid Time Off (PTO) program and extraordinary travel benefits! Our dedication to excellence is recognized and celebrated by some outstanding accolades, including being named to Newsweek's Top 100 Global Most Loved Workplaces list in 2023, awarded three sought-after Stevie Awards in The Annual American Business Awards including a Gold Stevie for Company of the Year - Hospitality and Leisure and two Silver Stevie Awards for Achievement in Corporate Social Responsibility and our very own Lauren George earning Communications Professional of the Year and maintaining our a Great Place to Work certification for the second year in a row. Qualifications Hilton Grand Vacations is a leader in the vacation ownership industry, operating with an unwavering dedication to innovation, quality, and continued growth. At the core of our company's success are our Team Members. To fulfill this role successfully, you must possess the following minimum qualifications and experience: Comprehensive knowledge of vacation ownership principles, practices, and procedures, including HOA laws and regulations in the day-to-day management of the resort. Must possess and apply a comprehensive knowledge of financial principles and statements to review and analyze resort and HOA financial status. Must demonstrate the ability to create and maintain a culture of diversity, equity and inclusion. Must possess excellent written and verbal communication skills. Minimum of 2 years of prior General Manager experience Relocation assistance available for qualified candidates. This position qualifies for an annual bonus and long-term incentives. Why do Team Members Like Working for us? Excellent health care options (medical, dental, and vision that encourage preventative care - that start on day 1!). Outstanding Paid Time Off (PTO) that allows for adventure, rest, relaxation or recuperation. All new Team Members are automatically enrolled in the HGV Retirement Savings Plan. Our Go Hilton Team Member Travel Program offers accommodation at highly discounted rates and 50% off at participating hotel-operated restaurants. Pass the savings on since HGV allows you to share additional discounted room nights. We are an equal opportunity employer and value diversity at our company. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation.
Pay: $120000 per year - $120000 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
Mar 23, 2024
Full time
Pay: $120000 per year - $120000 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
Job Description Executive Chef - Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Our Denali Princess Wilderness Lodge's Executive Chef is the culinary leader of the dining experience for the food and beverage operation across the entire property. The Executive Chef will partner with both front-of-house and back-of-house teams to ensure guest and employee dining venues are safe and clean while maintaining compliance with company policies and local regulations. This person will provide excellent customer service, both internally and externally; ensure all menu executions are in line with venue standards; and support the overall financial goals of the operations. The Executive Chef oversees the entire kitchen operation for multiple venues and is accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. This person will develop and enrich sanitation and safety protocols to align with state, local, and company laws and regulations. Responsibilities: Supervises food production, storage, and sanitation processes. Creates and develops menus. Assists with menu preparation; cooks and prepares food. Responsible for record-keeping, control log(s) auditing, and employee time card management; analyzes and prepares reports. Conducts Pre-shift and Safety meetings with direct reports. Creates weekly schedule. Internal auditing of cleanliness and sanitation standards Established and maintains pars for product ordering within budgetary limitations. Interacts with internal and external guests. Maintains accounting and inventory systems; actively manage and monitor ordering, receiving and warehouse operations within company guidelines; responsible for weekly and monthly inventory Monitors the daily operations, including production, sanitation, menu standards and team member performance to ensure customer satisfaction and operational objectives and goals are met. Monitor and track food sales. Recommends strategiesto increase revenue goals, maintain food cost, and uphold guest satisfaction. Complies with all management responsibilities in accordance withCompany policies, objectives and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Participates in the interviewing, hiring and training of culinary employees which can include offsite recruiting. Responsible for the employee lifecycle, supervision, performance management, salary administration, time management, corrective action and training of directly assigned personnel. Other duties as assigned. Requirements: High School completion or equivalent required. This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement. This job normally requires five years of progressively responsible positions in restaurant and/or culinary management. Demonstrated supervisory experience in a business environment is required. Must be able to work independently with little supervision, however, will partner to make major decisions. Must be dedicated to delivering excellent customer service to all guests, coworkers, and vendors. Must pass a pre-employment background check. Must have or the ability to obtain an Alaska Food Handlers card. Must be ServSafe Manager certified. Must be a minimum age of 18 years old to reside in company housing. Must be able to travel up to 5%. Must be able to lift 50 lbs/23 kg as some heavy lifting is required daily but may be performed with a team member. Ability to stand and walk for 8+ hours per day. Must be eligible to work in the United States.Holland America-Princessis unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills and Abilities: Demonstrate an ability to maintain confidentiality. Must be willing and able to accommodate dietary restrictions. Proficiencyin the use of computer business applications including Microsoft Office. Ability to communicate clearly both verbally and written, in person and over the phone Ability to organize work, meet deadlines, possess an attention to detail and accuracy while working in a team. Ability to work in fast-paced environment with multiple tasks and external influences. Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Ability to prioritize work, maintain attention to time constraints, while working in a team or group environment. Benefits: Cruise and Travel Privileges for you and your family HealthBenefits 401(k)Plan Employee Stock Purchase Plan Training& Professional Development Rewards & Incentives Our Culture Stronger Together: Our highest responsibility, and therefore our top priorities, are always compliance; environmental protection; and the health, safety, and well-being of our guests, the people in places we visit, and our Carnival family, both shoreside, and shipboard. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: Holland America Line andPrincessareequal opportunityemployers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances.
Mar 18, 2024
Full time
Job Description Executive Chef - Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Our Denali Princess Wilderness Lodge's Executive Chef is the culinary leader of the dining experience for the food and beverage operation across the entire property. The Executive Chef will partner with both front-of-house and back-of-house teams to ensure guest and employee dining venues are safe and clean while maintaining compliance with company policies and local regulations. This person will provide excellent customer service, both internally and externally; ensure all menu executions are in line with venue standards; and support the overall financial goals of the operations. The Executive Chef oversees the entire kitchen operation for multiple venues and is accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. This person will develop and enrich sanitation and safety protocols to align with state, local, and company laws and regulations. Responsibilities: Supervises food production, storage, and sanitation processes. Creates and develops menus. Assists with menu preparation; cooks and prepares food. Responsible for record-keeping, control log(s) auditing, and employee time card management; analyzes and prepares reports. Conducts Pre-shift and Safety meetings with direct reports. Creates weekly schedule. Internal auditing of cleanliness and sanitation standards Established and maintains pars for product ordering within budgetary limitations. Interacts with internal and external guests. Maintains accounting and inventory systems; actively manage and monitor ordering, receiving and warehouse operations within company guidelines; responsible for weekly and monthly inventory Monitors the daily operations, including production, sanitation, menu standards and team member performance to ensure customer satisfaction and operational objectives and goals are met. Monitor and track food sales. Recommends strategiesto increase revenue goals, maintain food cost, and uphold guest satisfaction. Complies with all management responsibilities in accordance withCompany policies, objectives and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Participates in the interviewing, hiring and training of culinary employees which can include offsite recruiting. Responsible for the employee lifecycle, supervision, performance management, salary administration, time management, corrective action and training of directly assigned personnel. Other duties as assigned. Requirements: High School completion or equivalent required. This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement. This job normally requires five years of progressively responsible positions in restaurant and/or culinary management. Demonstrated supervisory experience in a business environment is required. Must be able to work independently with little supervision, however, will partner to make major decisions. Must be dedicated to delivering excellent customer service to all guests, coworkers, and vendors. Must pass a pre-employment background check. Must have or the ability to obtain an Alaska Food Handlers card. Must be ServSafe Manager certified. Must be a minimum age of 18 years old to reside in company housing. Must be able to travel up to 5%. Must be able to lift 50 lbs/23 kg as some heavy lifting is required daily but may be performed with a team member. Ability to stand and walk for 8+ hours per day. Must be eligible to work in the United States.Holland America-Princessis unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills and Abilities: Demonstrate an ability to maintain confidentiality. Must be willing and able to accommodate dietary restrictions. Proficiencyin the use of computer business applications including Microsoft Office. Ability to communicate clearly both verbally and written, in person and over the phone Ability to organize work, meet deadlines, possess an attention to detail and accuracy while working in a team. Ability to work in fast-paced environment with multiple tasks and external influences. Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Ability to prioritize work, maintain attention to time constraints, while working in a team or group environment. Benefits: Cruise and Travel Privileges for you and your family HealthBenefits 401(k)Plan Employee Stock Purchase Plan Training& Professional Development Rewards & Incentives Our Culture Stronger Together: Our highest responsibility, and therefore our top priorities, are always compliance; environmental protection; and the health, safety, and well-being of our guests, the people in places we visit, and our Carnival family, both shoreside, and shipboard. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: Holland America Line andPrincessareequal opportunityemployers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances.
Job Description Executive Chef - Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Our Denali Princess Wilderness Lodge's Executive Chef is the culinary leader of the dining experience for the food and beverage operation across the entire property. The Executive Chef will partner with both front-of-house and back-of-house teams to ensure guest and employee dining venues are safe and clean while maintaining compliance with company policies and local regulations. This person will provide excellent customer service, both internally and externally; ensure all menu executions are in line with venue standards; and support the overall financial goals of the operations. The Executive Chef oversees the entire kitchen operation for multiple venues and is accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. This person will develop and enrich sanitation and safety protocols to align with state, local, and company laws and regulations. Responsibilities: Supervises food production, storage, and sanitation processes. Creates and develops menus. Assists with menu preparation; cooks and prepares food. Responsible for record-keeping, control log(s) auditing, and employee time card management; analyzes and prepares reports. Conducts Pre-shift and Safety meetings with direct reports. Creates weekly schedule. Internal auditing of cleanliness and sanitation standards Established and maintains pars for product ordering within budgetary limitations. Interacts with internal and external guests. Maintains accounting and inventory systems; actively manage and monitor ordering, receiving and warehouse operations within company guidelines; responsible for weekly and monthly inventory Monitors the daily operations, including production, sanitation, menu standards and team member performance to ensure customer satisfaction and operational objectives and goals are met. Monitor and track food sales. Recommends strategies to increase revenue goals, maintain food cost, and uphold guest satisfaction. Complies with all management responsibilities in accordance withCompany policies, objectives and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Participates in the interviewing, hiring and training of culinary employees which can include offsite recruiting. Responsible for the employee lifecycle, supervision, performance management, salary administration, time management, corrective action and training of directly assigned personnel. Other duties as assigned. Requirements: High School completion or equivalent required. This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement. This job normally requires five years of progressively responsible positions in restaurant and/or culinary management. Demonstrated supervisory experience in a business environment is required. Must be able to work independently with little supervision, however, will partner to make major decisions. Must be dedicated to delivering excellent customer service to all guests, coworkers, and vendors. Must pass a pre-employment background check. Must have or the ability to obtain an Alaska Food Handlers card. Must be ServSafe Manager certified. Must be a minimum age of 18 years old to reside in company housing. Must be able to travel up to 5%. Must be able to lift 50 lbs/23 kg as some heavy lifting is required daily but may be performed with a team member. Ability to stand and walk for 8+ hours per day. Must be eligible to work in the United States. Holland America-Princess is unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills and Abilities: Demonstrate an ability to maintain confidentiality. Must be willing and able to accommodate dietary restrictions. Proficiency in the use of computer business applications including Microsoft Office. Ability to communicate clearly both verbally and written, in person and over the phone Ability to organize work, meet deadlines, possess an attention to detail and accuracy while working in a team. Ability to work in fast-paced environment with multiple tasks and external influences. Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Ability to prioritize work, maintain attention to time constraints, while working in a team or group environment. Benefits: Cruise and Travel Privileges for you and your family Health Benefits 401(k) Plan Employee Stock Purchase Plan Training & Professional Development Rewards & Incentives Our Culture Stronger Together: Our highest responsibility, and therefore our top priorities, are always compliance; environmental protection; and the health, safety, and well-being of our guests, the people in places we visit, and our Carnival family, both shoreside, and shipboard. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: Holland America Line and Princess are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances.
Mar 17, 2024
Full time
Job Description Executive Chef - Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Our Denali Princess Wilderness Lodge's Executive Chef is the culinary leader of the dining experience for the food and beverage operation across the entire property. The Executive Chef will partner with both front-of-house and back-of-house teams to ensure guest and employee dining venues are safe and clean while maintaining compliance with company policies and local regulations. This person will provide excellent customer service, both internally and externally; ensure all menu executions are in line with venue standards; and support the overall financial goals of the operations. The Executive Chef oversees the entire kitchen operation for multiple venues and is accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. This person will develop and enrich sanitation and safety protocols to align with state, local, and company laws and regulations. Responsibilities: Supervises food production, storage, and sanitation processes. Creates and develops menus. Assists with menu preparation; cooks and prepares food. Responsible for record-keeping, control log(s) auditing, and employee time card management; analyzes and prepares reports. Conducts Pre-shift and Safety meetings with direct reports. Creates weekly schedule. Internal auditing of cleanliness and sanitation standards Established and maintains pars for product ordering within budgetary limitations. Interacts with internal and external guests. Maintains accounting and inventory systems; actively manage and monitor ordering, receiving and warehouse operations within company guidelines; responsible for weekly and monthly inventory Monitors the daily operations, including production, sanitation, menu standards and team member performance to ensure customer satisfaction and operational objectives and goals are met. Monitor and track food sales. Recommends strategies to increase revenue goals, maintain food cost, and uphold guest satisfaction. Complies with all management responsibilities in accordance withCompany policies, objectives and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Participates in the interviewing, hiring and training of culinary employees which can include offsite recruiting. Responsible for the employee lifecycle, supervision, performance management, salary administration, time management, corrective action and training of directly assigned personnel. Other duties as assigned. Requirements: High School completion or equivalent required. This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement. This job normally requires five years of progressively responsible positions in restaurant and/or culinary management. Demonstrated supervisory experience in a business environment is required. Must be able to work independently with little supervision, however, will partner to make major decisions. Must be dedicated to delivering excellent customer service to all guests, coworkers, and vendors. Must pass a pre-employment background check. Must have or the ability to obtain an Alaska Food Handlers card. Must be ServSafe Manager certified. Must be a minimum age of 18 years old to reside in company housing. Must be able to travel up to 5%. Must be able to lift 50 lbs/23 kg as some heavy lifting is required daily but may be performed with a team member. Ability to stand and walk for 8+ hours per day. Must be eligible to work in the United States. Holland America-Princess is unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills and Abilities: Demonstrate an ability to maintain confidentiality. Must be willing and able to accommodate dietary restrictions. Proficiency in the use of computer business applications including Microsoft Office. Ability to communicate clearly both verbally and written, in person and over the phone Ability to organize work, meet deadlines, possess an attention to detail and accuracy while working in a team. Ability to work in fast-paced environment with multiple tasks and external influences. Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Ability to prioritize work, maintain attention to time constraints, while working in a team or group environment. Benefits: Cruise and Travel Privileges for you and your family Health Benefits 401(k) Plan Employee Stock Purchase Plan Training & Professional Development Rewards & Incentives Our Culture Stronger Together: Our highest responsibility, and therefore our top priorities, are always compliance; environmental protection; and the health, safety, and well-being of our guests, the people in places we visit, and our Carnival family, both shoreside, and shipboard. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: Holland America Line and Princess are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances.
Are you interested in food and beverage and hospitality but not available for full-time employment? At Migis Lodge we are looking for an AM breakfast attendant to join our Food and Beverage team 4-5 days per week. Hours: Part Time; 7:00a.m. - Noon Compensation: $14.50 - $15 per hour, depending on experience. + 7% of wages incentive payment. Seasonal Position: May through October 2024 (flexible) Start date: May 2024 Benefits: Discounted stays and food & beverage at affiliated properties Experience: No previous experience is required Since this is single shift daytime work, candidates may not be eligible for housing. JOB DESCRIPTION: The Breakfast Attendant may be the first-person guests encounter at our Migis Lodge, so must greet guests efficiently, welcoming them with warmth and enthusiasm. The BA will assist with setting up the dining room, preparing the breakfast buffets & coffee snoozer. They will be responsible for keeping the buffet stocked and clean, and ensure that the food is of proper quality. Beginning and end of shift side work will also be required. Approximate shift hours are 7/7:30a.m. â€" 11/Noon. Work closely with Restaurant Management, Kitchen Staff and Food & Beverage personnel to help guarantee our guests a dining experience which exceeds their expectations. SUMMARY OF ESSENTIAL JOB FUNCTIONS: • Maintain a neat and professional appearance and dressed according to property expectations. • Understand the organization of the dining room, seating charts, and members of the service team. • Make sure breakfast buffet and eggs to order/food special information reflect the standards of Migis Lodge. Continually restock and tidy to have the buffet and snoozer neat and plentiful. • Have knowledge of names of and recognize repeat or frequent guests. • Welcome all guests with warmth and enthusiasm and provide initial orientation to the buffet experience as they wait for items. Be sure that guests are kept comfortable and informed if a wait is required. • Assist fellow servers in pouring water, clearing tables, and resetting tables. • Say good-bye to guests as they depart â€" if notified of any issues, notify a manager so they can be addressed. • Be prepared to answer basic questions about the property, activities, etc., or know where to refer guests for answers. • Ability to safely operate restaurant equipment including, but not limited to coffee makers, refrigeration, juice machines, soup warmers, toasters, open table system and other basic kitchen equipment and appliances, etc. • Work with other Breakfast Servers to ensure that guests' needs are continually met. Make a manager aware of any special needs so that notes can be made for future visits. • Handle and communicate special orders and guest complaints in a professional manner. Share information with customers about the status of their orders. Have a basic understanding of common food allergies and communicate these issues to the kitchen to ensure diner safety. • Complete side work as assigned (resetting tables, stocking supplies, cleaning, etc.) • Participate in set up, execution, and clean-up of banquet functions as outlined in Banquet Event Orders/Event Sheets and as directed by Sales & Catering Manager/Dining Room Manager • Maintain food safety, service station and personal cleanliness and sanitation standards as required by the Maine Department of Health and Human Services and OSHA, as well as general maintenance and upkeep of dining room/restaurant. • Know who to notify in case of broken equipment or unsafe/unsanitary conditions. • Must be able to manually handle/lift/carry product up to 60 pounds between knee and shoulders, and be able to lift a fully loaded tray to shoulder height. • Must have bilateral fine manipulation of both hands which may be repetitive for entire shift. • Must be vertically mobile working in limited space for entire shift. • Protect the assets of this property and Migis Hotel Group. MINIMUM REQUIREMENTS: • Ability to provide leadership to the team and understanding conflict resolution with guests. • Must be eligible to work in the United States of America. • Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy. • Ability to work as a part of a team. • Ability to understand verbal directions, menu details, labels on chemicals, and other workplace safety signage. • Active listening and observation skills. • Ability to work under pressure and deal with deadlines, and stressful situations during busy periods. ABILITIES REQUIRED: • Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces, move and arrange chairs, tables, and banquet equipment. • Occasional stair climbing. • Schedule varies according to operational needs; will include early mornings, weekends, and holidays. • Frequent hand-washing. • Hazards include, but are not limited to lifting injuries, slips, and tripping.
Mar 11, 2024
Full time
Are you interested in food and beverage and hospitality but not available for full-time employment? At Migis Lodge we are looking for an AM breakfast attendant to join our Food and Beverage team 4-5 days per week. Hours: Part Time; 7:00a.m. - Noon Compensation: $14.50 - $15 per hour, depending on experience. + 7% of wages incentive payment. Seasonal Position: May through October 2024 (flexible) Start date: May 2024 Benefits: Discounted stays and food & beverage at affiliated properties Experience: No previous experience is required Since this is single shift daytime work, candidates may not be eligible for housing. JOB DESCRIPTION: The Breakfast Attendant may be the first-person guests encounter at our Migis Lodge, so must greet guests efficiently, welcoming them with warmth and enthusiasm. The BA will assist with setting up the dining room, preparing the breakfast buffets & coffee snoozer. They will be responsible for keeping the buffet stocked and clean, and ensure that the food is of proper quality. Beginning and end of shift side work will also be required. Approximate shift hours are 7/7:30a.m. â€" 11/Noon. Work closely with Restaurant Management, Kitchen Staff and Food & Beverage personnel to help guarantee our guests a dining experience which exceeds their expectations. SUMMARY OF ESSENTIAL JOB FUNCTIONS: • Maintain a neat and professional appearance and dressed according to property expectations. • Understand the organization of the dining room, seating charts, and members of the service team. • Make sure breakfast buffet and eggs to order/food special information reflect the standards of Migis Lodge. Continually restock and tidy to have the buffet and snoozer neat and plentiful. • Have knowledge of names of and recognize repeat or frequent guests. • Welcome all guests with warmth and enthusiasm and provide initial orientation to the buffet experience as they wait for items. Be sure that guests are kept comfortable and informed if a wait is required. • Assist fellow servers in pouring water, clearing tables, and resetting tables. • Say good-bye to guests as they depart â€" if notified of any issues, notify a manager so they can be addressed. • Be prepared to answer basic questions about the property, activities, etc., or know where to refer guests for answers. • Ability to safely operate restaurant equipment including, but not limited to coffee makers, refrigeration, juice machines, soup warmers, toasters, open table system and other basic kitchen equipment and appliances, etc. • Work with other Breakfast Servers to ensure that guests' needs are continually met. Make a manager aware of any special needs so that notes can be made for future visits. • Handle and communicate special orders and guest complaints in a professional manner. Share information with customers about the status of their orders. Have a basic understanding of common food allergies and communicate these issues to the kitchen to ensure diner safety. • Complete side work as assigned (resetting tables, stocking supplies, cleaning, etc.) • Participate in set up, execution, and clean-up of banquet functions as outlined in Banquet Event Orders/Event Sheets and as directed by Sales & Catering Manager/Dining Room Manager • Maintain food safety, service station and personal cleanliness and sanitation standards as required by the Maine Department of Health and Human Services and OSHA, as well as general maintenance and upkeep of dining room/restaurant. • Know who to notify in case of broken equipment or unsafe/unsanitary conditions. • Must be able to manually handle/lift/carry product up to 60 pounds between knee and shoulders, and be able to lift a fully loaded tray to shoulder height. • Must have bilateral fine manipulation of both hands which may be repetitive for entire shift. • Must be vertically mobile working in limited space for entire shift. • Protect the assets of this property and Migis Hotel Group. MINIMUM REQUIREMENTS: • Ability to provide leadership to the team and understanding conflict resolution with guests. • Must be eligible to work in the United States of America. • Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy. • Ability to work as a part of a team. • Ability to understand verbal directions, menu details, labels on chemicals, and other workplace safety signage. • Active listening and observation skills. • Ability to work under pressure and deal with deadlines, and stressful situations during busy periods. ABILITIES REQUIRED: • Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces, move and arrange chairs, tables, and banquet equipment. • Occasional stair climbing. • Schedule varies according to operational needs; will include early mornings, weekends, and holidays. • Frequent hand-washing. • Hazards include, but are not limited to lifting injuries, slips, and tripping.