WHAT YOU'LL DO Work with the Business Management Senior Director and the Office Experience & Events team to 1) ensure the smooth day-to-day operation and consistently high level of customer experience and support services for the Houston office, and 2) oversee the strategy and delivery of office meetings, affiliation events, and engagement initiatives. Office Experience responsibilities include: Efficiently manage the amenities and resources devoted to ensuring an excellent staff and guest experience in the Houston office Organize and support the implementation of all general business services including concierge, catering, mail services, supplies and purchasing Manage vendor relationships and agreements as required including catering, equipment, supplies, maintenance, and other services and products Liaise with building/property management, including oversight of general maintenance and repairs, janitorial, security, and landlord relationships Contribute to appearance and inventory of kitchens, conference rooms, and common areas as needed, including stocking drinks and snacks, assisting with catering set-ups, etc. Project manage, collaborate, and execute on special projects as needed Oversee local Incident Response Team in partnership with Business Management Director including all safety and security plans, evacuation procedures, and emergency drills Represent Houston office on North American Office Experience Leadership Team: share best practices and participate in regional meetings and initiatives Events responsibilities include: Drive staff affiliation, morale, and connection by strategically planning and executing creative office events, including annual holiday party, summer retreat, offsite staff meetings, partner-hosted dinners, cohort events, happy hours, community service projects, etc. Oversee and assist in executing event marketing plans and communication - generate engagement, promote attendance, prepare guest lists and invitations, send confirmations, track RSVPs Develop office-wide events calendar and communications plan, acting as a liaison for office committees such as Social Impact, Affiliation Committee, diversity cadres, etc. Create and manage event budgets and expenses with high level of detail and accountability Research and develop relationships with all types of event vendors, including caterers, venues, entertainment and more. Conduct site visits, negotiate preferred pricing, conduct preliminary contract reviews Measure staff engagement and event success through surveys, focus groups and other methods People manager responsibilities include: Plan and manage workload across the team ensuring appropriate balance, while also meeting individual goals and growth opportunities Manage individual and team performance with clear roles and responsibilities, sharing timely and growth-oriented feedback, and ensuring expectations are met Drive Performance, Develop, Grow (PDG) cycle for four OE & Events employees including goal-setting, check-ins, and year-end review process Support, mentor, and coach team members, providing psychological safety As a member of the Houston BST Leadership Team, partner with other Leadership Team members in contributing toward office-wide goals, bettering employee experience, and suggesting and pursuing opportunities for improvement YOU'RE GOOD AT Anticipating customer needs and having an uncanny attention to detail Thinking on your feet - solving problems and handling difficult situations with poise, understanding and tact; possessing the ability to settle disagreements as they arise Juggling competing priorities, keeping constant sight of the overall objectives Generating excitement and enthusiasm among your peers and co-workers Estimating and managing budgets, tracking expenses Fostering a stimulating work environment within your team and encouraging collaboration across functions throughout the office Demonstrating effective, empathetic, and fair-minded team leadership YOU BRING (EXPERIENCE & QUALIFICATIONS) Bachelor's degree preferred with 5+ years of experience in a professional services firm, ideally in a supervisory position Strong hospitality mindset, with a service orientation and sensitivity in responding to customer needs Demonstrated strong interpersonal, communication and facilitation skills High degree of flexibility in a fast-paced environment High degree of integrity, a positive attitude, and the ability to maintain absolute confidentiality Computer proficiency in Windows, Word, Excel, PowerPoint and Outlook and ability to quickly learn new applications and technology tools Infrequent travel may be required Occasional evening and weekend work may be required YOU'LL WORK WITH Our business management and operations team members work to ensure that BCG is running smoothly, efficiently, and productively. We are made up of executive and administrative (or case team) assistants, visual service artists, receptionists, facilities staff, and the team leaders and office coordinators who manage these operations and business management jobs.
May 02, 2024
Full time
WHAT YOU'LL DO Work with the Business Management Senior Director and the Office Experience & Events team to 1) ensure the smooth day-to-day operation and consistently high level of customer experience and support services for the Houston office, and 2) oversee the strategy and delivery of office meetings, affiliation events, and engagement initiatives. Office Experience responsibilities include: Efficiently manage the amenities and resources devoted to ensuring an excellent staff and guest experience in the Houston office Organize and support the implementation of all general business services including concierge, catering, mail services, supplies and purchasing Manage vendor relationships and agreements as required including catering, equipment, supplies, maintenance, and other services and products Liaise with building/property management, including oversight of general maintenance and repairs, janitorial, security, and landlord relationships Contribute to appearance and inventory of kitchens, conference rooms, and common areas as needed, including stocking drinks and snacks, assisting with catering set-ups, etc. Project manage, collaborate, and execute on special projects as needed Oversee local Incident Response Team in partnership with Business Management Director including all safety and security plans, evacuation procedures, and emergency drills Represent Houston office on North American Office Experience Leadership Team: share best practices and participate in regional meetings and initiatives Events responsibilities include: Drive staff affiliation, morale, and connection by strategically planning and executing creative office events, including annual holiday party, summer retreat, offsite staff meetings, partner-hosted dinners, cohort events, happy hours, community service projects, etc. Oversee and assist in executing event marketing plans and communication - generate engagement, promote attendance, prepare guest lists and invitations, send confirmations, track RSVPs Develop office-wide events calendar and communications plan, acting as a liaison for office committees such as Social Impact, Affiliation Committee, diversity cadres, etc. Create and manage event budgets and expenses with high level of detail and accountability Research and develop relationships with all types of event vendors, including caterers, venues, entertainment and more. Conduct site visits, negotiate preferred pricing, conduct preliminary contract reviews Measure staff engagement and event success through surveys, focus groups and other methods People manager responsibilities include: Plan and manage workload across the team ensuring appropriate balance, while also meeting individual goals and growth opportunities Manage individual and team performance with clear roles and responsibilities, sharing timely and growth-oriented feedback, and ensuring expectations are met Drive Performance, Develop, Grow (PDG) cycle for four OE & Events employees including goal-setting, check-ins, and year-end review process Support, mentor, and coach team members, providing psychological safety As a member of the Houston BST Leadership Team, partner with other Leadership Team members in contributing toward office-wide goals, bettering employee experience, and suggesting and pursuing opportunities for improvement YOU'RE GOOD AT Anticipating customer needs and having an uncanny attention to detail Thinking on your feet - solving problems and handling difficult situations with poise, understanding and tact; possessing the ability to settle disagreements as they arise Juggling competing priorities, keeping constant sight of the overall objectives Generating excitement and enthusiasm among your peers and co-workers Estimating and managing budgets, tracking expenses Fostering a stimulating work environment within your team and encouraging collaboration across functions throughout the office Demonstrating effective, empathetic, and fair-minded team leadership YOU BRING (EXPERIENCE & QUALIFICATIONS) Bachelor's degree preferred with 5+ years of experience in a professional services firm, ideally in a supervisory position Strong hospitality mindset, with a service orientation and sensitivity in responding to customer needs Demonstrated strong interpersonal, communication and facilitation skills High degree of flexibility in a fast-paced environment High degree of integrity, a positive attitude, and the ability to maintain absolute confidentiality Computer proficiency in Windows, Word, Excel, PowerPoint and Outlook and ability to quickly learn new applications and technology tools Infrequent travel may be required Occasional evening and weekend work may be required YOU'LL WORK WITH Our business management and operations team members work to ensure that BCG is running smoothly, efficiently, and productively. We are made up of executive and administrative (or case team) assistants, visual service artists, receptionists, facilities staff, and the team leaders and office coordinators who manage these operations and business management jobs.
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: TBD Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
May 02, 2024
Full time
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: TBD Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Job Details Level Experienced Job Location Chips N Ales - WinStar World Casino & Resort - Thackerville, OK Position Type Full Time Salary Range $52,000.00 - $57,000.00 Salary/year Travel Percentage None Job Shift Any Job Category Management Join Our Family Who says you can't choose your family? We believe in exceeding our employees' expectations by treating them like family and acknowledging them as our most valuable assets. We can't operate a great business without great people, and we take that seriously by showing our employees how much they mean to us every day. We are looking for employee-focused leaders to fulfill a management position. Whats in it for you? The opportunity to use the sum of your lifes experiences and knowledge to expand a successful organization into a new facility, to stabilize that new creation and watch it grow. We provide a strong support staff that is ready to mentor and encourage our team members to grow with the organization in a fun and exciting atmosphere! Should you invest your career in a job so amazing youll feel proud to be a part of every day? Employee Benefits: Flexible Schedules Free Management Meals Extensive Management Training Program Salaried Managers are Paid Time In Addition Time and Half If They Work A Vacation 85% of Management Positions Prompted From Within 401(k) Matching Affordable Health Insurance Affordable Dental Insurance Affordable Vision Insurance Employee Assistance Program Employee Discounts Paid Time Off Employee Recognition Programs Anniversary & Birthday Programs Award Co. Recognition Programs Bonuses OUR MISSION: Traditions believes in exceeding employee and guest expectations by treating them like family and acknowledging them as our most valuable assets. Our success is measured by teamwork, growth, profitability and delivering legendary service to every guest, every time. Position Description Provides overall leadership manages the employees and activities of the restaurant. Ensures food quality, cleanliness, and guest satisfaction. Overall coordination of the restaurant operations, to plan and maintain production, budget and growth goals for the restaurant. Monitoring and reviewing information from suppliers, events, or the environment, to detect or assess problems. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Embodies Traditions Mission, Vision, and Core Values Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience Oversees all aspects of the operation Ensures all revenue and budget numbers are in line, making corrections to adjust to business levels if necessary Must ensure all areas meet health and safety standards at all times Ensures that all employee and manager issues are resolved quickly Maintains proper coverage of staffing in each outlet; monitors payroll, food and beverage cost for both properties Addresses all issues related to the above in a timely and professional manner Follows up daily on any outstanding maintenance issues Ensures that the venue consistently provide exemplary customer service Communicates regularly with the Vice President of Southern Restaurant Operations the activities of the restaurant and its employees to include written reports of the activities at the owner's request Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facility Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facility Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness Keep records required by government agencies regarding sanitation, and food subsidies when appropriate Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs Establish minimum standards for employee performance and guest service Maintain food and equipment inventories, and keep inventory records Monitor employee and guest activities in order to ensure liquor regulations are obeyed Order and purchase equipment and supplies Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity Schedule staff hours and assign duties Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients Explain how various menu items are prepared, describing ingredients and cooking methods Maintain personal health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety Monitor compliance with health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety This position is located within The Chickasaw Nation's Casinos. OTHER DUTIES AND RESPONSIBILITIES: Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Performing day-to-day administrative tasks such as maintaining information files and processing paperwork Assist the owner with special projects as needed Recruiting, interviewing, selecting, hiring, promoting and terminating employees Uniforms and/or clothing should always be "on stage clean" Ensure everyone always wears safety/slip resistant shoes Ensure everyone wears a safety belt when lifting objects over 20 lbs Create and support an environment of "Teamwork" by helping a fellow employee or guest, without a second thought Superior attendance and punctuality Attendance in mandatory meetings, training, workshops, and/or seminars Adhere to organization policies and procedures REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE): Bachelor's degree preferred but not required with a minimum of three (3) or more years of relevant management experience Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests Knowledge of laws, legal codes, government regulations regarding the food service industry Excellent oral and written communication skills Expert computer skills, ability to compose and create reports, letters, memos and procedures Mature judgment and professionalism in handling all matters Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures and terminology Ability to read and understand information and ideas presented in writing Excellent math skills Excellent organization and problem solving skills Knowledge of InfoGenesis software WORKING CONDITIONS AND PHYSICAL EFFORT: Standing during most of the shift Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs Essential hand/eye coordination Work is normally performed in a typical interior restaurant work environment Noise level is moderate to high Moderate exposure to cigarette smoke Limited exposure to physical risk Moderate physical effort required Some travel, overnight stays as needed, rarely EEO Traditions Hospitality Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age . click apply for full job details
May 01, 2024
Full time
Job Details Level Experienced Job Location Chips N Ales - WinStar World Casino & Resort - Thackerville, OK Position Type Full Time Salary Range $52,000.00 - $57,000.00 Salary/year Travel Percentage None Job Shift Any Job Category Management Join Our Family Who says you can't choose your family? We believe in exceeding our employees' expectations by treating them like family and acknowledging them as our most valuable assets. We can't operate a great business without great people, and we take that seriously by showing our employees how much they mean to us every day. We are looking for employee-focused leaders to fulfill a management position. Whats in it for you? The opportunity to use the sum of your lifes experiences and knowledge to expand a successful organization into a new facility, to stabilize that new creation and watch it grow. We provide a strong support staff that is ready to mentor and encourage our team members to grow with the organization in a fun and exciting atmosphere! Should you invest your career in a job so amazing youll feel proud to be a part of every day? Employee Benefits: Flexible Schedules Free Management Meals Extensive Management Training Program Salaried Managers are Paid Time In Addition Time and Half If They Work A Vacation 85% of Management Positions Prompted From Within 401(k) Matching Affordable Health Insurance Affordable Dental Insurance Affordable Vision Insurance Employee Assistance Program Employee Discounts Paid Time Off Employee Recognition Programs Anniversary & Birthday Programs Award Co. Recognition Programs Bonuses OUR MISSION: Traditions believes in exceeding employee and guest expectations by treating them like family and acknowledging them as our most valuable assets. Our success is measured by teamwork, growth, profitability and delivering legendary service to every guest, every time. Position Description Provides overall leadership manages the employees and activities of the restaurant. Ensures food quality, cleanliness, and guest satisfaction. Overall coordination of the restaurant operations, to plan and maintain production, budget and growth goals for the restaurant. Monitoring and reviewing information from suppliers, events, or the environment, to detect or assess problems. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Embodies Traditions Mission, Vision, and Core Values Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience Oversees all aspects of the operation Ensures all revenue and budget numbers are in line, making corrections to adjust to business levels if necessary Must ensure all areas meet health and safety standards at all times Ensures that all employee and manager issues are resolved quickly Maintains proper coverage of staffing in each outlet; monitors payroll, food and beverage cost for both properties Addresses all issues related to the above in a timely and professional manner Follows up daily on any outstanding maintenance issues Ensures that the venue consistently provide exemplary customer service Communicates regularly with the Vice President of Southern Restaurant Operations the activities of the restaurant and its employees to include written reports of the activities at the owner's request Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facility Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facility Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness Keep records required by government agencies regarding sanitation, and food subsidies when appropriate Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs Establish minimum standards for employee performance and guest service Maintain food and equipment inventories, and keep inventory records Monitor employee and guest activities in order to ensure liquor regulations are obeyed Order and purchase equipment and supplies Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity Schedule staff hours and assign duties Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients Explain how various menu items are prepared, describing ingredients and cooking methods Maintain personal health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety Monitor compliance with health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety This position is located within The Chickasaw Nation's Casinos. OTHER DUTIES AND RESPONSIBILITIES: Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Performing day-to-day administrative tasks such as maintaining information files and processing paperwork Assist the owner with special projects as needed Recruiting, interviewing, selecting, hiring, promoting and terminating employees Uniforms and/or clothing should always be "on stage clean" Ensure everyone always wears safety/slip resistant shoes Ensure everyone wears a safety belt when lifting objects over 20 lbs Create and support an environment of "Teamwork" by helping a fellow employee or guest, without a second thought Superior attendance and punctuality Attendance in mandatory meetings, training, workshops, and/or seminars Adhere to organization policies and procedures REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE): Bachelor's degree preferred but not required with a minimum of three (3) or more years of relevant management experience Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests Knowledge of laws, legal codes, government regulations regarding the food service industry Excellent oral and written communication skills Expert computer skills, ability to compose and create reports, letters, memos and procedures Mature judgment and professionalism in handling all matters Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures and terminology Ability to read and understand information and ideas presented in writing Excellent math skills Excellent organization and problem solving skills Knowledge of InfoGenesis software WORKING CONDITIONS AND PHYSICAL EFFORT: Standing during most of the shift Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs Essential hand/eye coordination Work is normally performed in a typical interior restaurant work environment Noise level is moderate to high Moderate exposure to cigarette smoke Limited exposure to physical risk Moderate physical effort required Some travel, overnight stays as needed, rarely EEO Traditions Hospitality Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age . click apply for full job details
Job Details Level Experienced Job Location Chips N Ales - WinStar World Casino & Resort - Thackerville, OK Position Type Full Time Salary Range $52,000.00 - $57,000.00 Salary/year Travel Percentage None Job Shift Any Job Category Management Join Our Family Who says you can't choose your family? We believe in exceeding our employees' expectations by treating them like family and acknowledging them as our most valuable assets. We can't operate a great business without great people, and we take that seriously by showing our employees how much they mean to us every day. We are looking for employee-focused leaders to fulfill a management position. Whats in it for you? The opportunity to use the sum of your lifes experiences and knowledge to expand a successful organization into a new facility, to stabilize that new creation and watch it grow. We provide a strong support staff that is ready to mentor and encourage our team members to grow with the organization in a fun and exciting atmosphere! Should you invest your career in a job so amazing youll feel proud to be a part of every day? Employee Benefits: Flexible Schedules Free Management Meals Extensive Management Training Program Salaried Managers are Paid Time In Addition Time and Half If They Work A Vacation 85% of Management Positions Prompted From Within 401(k) Matching Affordable Health Insurance Affordable Dental Insurance Affordable Vision Insurance Employee Assistance Program Employee Discounts Paid Time Off Employee Recognition Programs Anniversary & Birthday Programs Award Co. Recognition Programs Bonuses OUR MISSION: Traditions believes in exceeding employee and guest expectations by treating them like family and acknowledging them as our most valuable assets. Our success is measured by teamwork, growth, profitability and delivering legendary service to every guest, every time. Position Description Provides overall leadership manages the employees and activities of the restaurant. Ensures food quality, cleanliness, and guest satisfaction. Overall coordination of the restaurant operations, to plan and maintain production, budget and growth goals for the restaurant. Monitoring and reviewing information from suppliers, events, or the environment, to detect or assess problems. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Embodies Traditions Mission, Vision, and Core Values Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience Oversees all aspects of the operation Ensures all revenue and budget numbers are in line, making corrections to adjust to business levels if necessary Must ensure all areas meet health and safety standards at all times Ensures that all employee and manager issues are resolved quickly Maintains proper coverage of staffing in each outlet; monitors payroll, food and beverage cost for both properties Addresses all issues related to the above in a timely and professional manner Follows up daily on any outstanding maintenance issues Ensures that the venue consistently provide exemplary customer service Communicates regularly with the Vice President of Southern Restaurant Operations the activities of the restaurant and its employees to include written reports of the activities at the owner's request Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facility Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facility Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness Keep records required by government agencies regarding sanitation, and food subsidies when appropriate Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs Establish minimum standards for employee performance and guest service Maintain food and equipment inventories, and keep inventory records Monitor employee and guest activities in order to ensure liquor regulations are obeyed Order and purchase equipment and supplies Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity Schedule staff hours and assign duties Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients Explain how various menu items are prepared, describing ingredients and cooking methods Maintain personal health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety Monitor compliance with health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety This position is located within The Chickasaw Nation's Casinos. OTHER DUTIES AND RESPONSIBILITIES: Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Performing day-to-day administrative tasks such as maintaining information files and processing paperwork Assist the owner with special projects as needed Recruiting, interviewing, selecting, hiring, promoting and terminating employees Uniforms and/or clothing should always be "on stage clean" Ensure everyone always wears safety/slip resistant shoes Ensure everyone wears a safety belt when lifting objects over 20 lbs Create and support an environment of "Teamwork" by helping a fellow employee or guest, without a second thought Superior attendance and punctuality Attendance in mandatory meetings, training, workshops, and/or seminars Adhere to organization policies and procedures REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE): Bachelor's degree preferred but not required with a minimum of three (3) or more years of relevant management experience Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests Knowledge of laws, legal codes, government regulations regarding the food service industry Excellent oral and written communication skills Expert computer skills, ability to compose and create reports, letters, memos and procedures Mature judgment and professionalism in handling all matters Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures and terminology Ability to read and understand information and ideas presented in writing Excellent math skills Excellent organization and problem solving skills Knowledge of InfoGenesis software WORKING CONDITIONS AND PHYSICAL EFFORT: Standing during most of the shift Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs Essential hand/eye coordination Work is normally performed in a typical interior restaurant work environment Noise level is moderate to high Moderate exposure to cigarette smoke Limited exposure to physical risk Moderate physical effort required Some travel, overnight stays as needed, rarely EEO Traditions Hospitality Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age . click apply for full job details
May 01, 2024
Full time
Job Details Level Experienced Job Location Chips N Ales - WinStar World Casino & Resort - Thackerville, OK Position Type Full Time Salary Range $52,000.00 - $57,000.00 Salary/year Travel Percentage None Job Shift Any Job Category Management Join Our Family Who says you can't choose your family? We believe in exceeding our employees' expectations by treating them like family and acknowledging them as our most valuable assets. We can't operate a great business without great people, and we take that seriously by showing our employees how much they mean to us every day. We are looking for employee-focused leaders to fulfill a management position. Whats in it for you? The opportunity to use the sum of your lifes experiences and knowledge to expand a successful organization into a new facility, to stabilize that new creation and watch it grow. We provide a strong support staff that is ready to mentor and encourage our team members to grow with the organization in a fun and exciting atmosphere! Should you invest your career in a job so amazing youll feel proud to be a part of every day? Employee Benefits: Flexible Schedules Free Management Meals Extensive Management Training Program Salaried Managers are Paid Time In Addition Time and Half If They Work A Vacation 85% of Management Positions Prompted From Within 401(k) Matching Affordable Health Insurance Affordable Dental Insurance Affordable Vision Insurance Employee Assistance Program Employee Discounts Paid Time Off Employee Recognition Programs Anniversary & Birthday Programs Award Co. Recognition Programs Bonuses OUR MISSION: Traditions believes in exceeding employee and guest expectations by treating them like family and acknowledging them as our most valuable assets. Our success is measured by teamwork, growth, profitability and delivering legendary service to every guest, every time. Position Description Provides overall leadership manages the employees and activities of the restaurant. Ensures food quality, cleanliness, and guest satisfaction. Overall coordination of the restaurant operations, to plan and maintain production, budget and growth goals for the restaurant. Monitoring and reviewing information from suppliers, events, or the environment, to detect or assess problems. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Embodies Traditions Mission, Vision, and Core Values Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience Oversees all aspects of the operation Ensures all revenue and budget numbers are in line, making corrections to adjust to business levels if necessary Must ensure all areas meet health and safety standards at all times Ensures that all employee and manager issues are resolved quickly Maintains proper coverage of staffing in each outlet; monitors payroll, food and beverage cost for both properties Addresses all issues related to the above in a timely and professional manner Follows up daily on any outstanding maintenance issues Ensures that the venue consistently provide exemplary customer service Communicates regularly with the Vice President of Southern Restaurant Operations the activities of the restaurant and its employees to include written reports of the activities at the owner's request Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facility Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facility Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness Keep records required by government agencies regarding sanitation, and food subsidies when appropriate Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs Establish minimum standards for employee performance and guest service Maintain food and equipment inventories, and keep inventory records Monitor employee and guest activities in order to ensure liquor regulations are obeyed Order and purchase equipment and supplies Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity Schedule staff hours and assign duties Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients Explain how various menu items are prepared, describing ingredients and cooking methods Maintain personal health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety Monitor compliance with health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety This position is located within The Chickasaw Nation's Casinos. OTHER DUTIES AND RESPONSIBILITIES: Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Performing day-to-day administrative tasks such as maintaining information files and processing paperwork Assist the owner with special projects as needed Recruiting, interviewing, selecting, hiring, promoting and terminating employees Uniforms and/or clothing should always be "on stage clean" Ensure everyone always wears safety/slip resistant shoes Ensure everyone wears a safety belt when lifting objects over 20 lbs Create and support an environment of "Teamwork" by helping a fellow employee or guest, without a second thought Superior attendance and punctuality Attendance in mandatory meetings, training, workshops, and/or seminars Adhere to organization policies and procedures REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE): Bachelor's degree preferred but not required with a minimum of three (3) or more years of relevant management experience Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests Knowledge of laws, legal codes, government regulations regarding the food service industry Excellent oral and written communication skills Expert computer skills, ability to compose and create reports, letters, memos and procedures Mature judgment and professionalism in handling all matters Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures and terminology Ability to read and understand information and ideas presented in writing Excellent math skills Excellent organization and problem solving skills Knowledge of InfoGenesis software WORKING CONDITIONS AND PHYSICAL EFFORT: Standing during most of the shift Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs Essential hand/eye coordination Work is normally performed in a typical interior restaurant work environment Noise level is moderate to high Moderate exposure to cigarette smoke Limited exposure to physical risk Moderate physical effort required Some travel, overnight stays as needed, rarely EEO Traditions Hospitality Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age . click apply for full job details
Job Details Level Experienced Job Location Chips N Ales - WinStar World Casino & Resort - Thackerville, OK Position Type Full Time Salary Range $52,000.00 - $57,000.00 Salary/year Travel Percentage None Job Shift Any Job Category Management Join Our Family Who says you can't choose your family? We believe in exceeding our employees' expectations by treating them like family and acknowledging them as our most valuable assets. We can't operate a great business without great people, and we take that seriously by showing our employees how much they mean to us every day. We are looking for employee-focused leaders to fulfill a management position. Whats in it for you? The opportunity to use the sum of your lifes experiences and knowledge to expand a successful organization into a new facility, to stabilize that new creation and watch it grow. We provide a strong support staff that is ready to mentor and encourage our team members to grow with the organization in a fun and exciting atmosphere! Should you invest your career in a job so amazing youll feel proud to be a part of every day? Employee Benefits: Flexible Schedules Free Management Meals Extensive Management Training Program Salaried Managers are Paid Time In Addition Time and Half If They Work A Vacation 85% of Management Positions Prompted From Within 401(k) Matching Affordable Health Insurance Affordable Dental Insurance Affordable Vision Insurance Employee Assistance Program Employee Discounts Paid Time Off Employee Recognition Programs Anniversary & Birthday Programs Award Co. Recognition Programs Bonuses OUR MISSION: Traditions believes in exceeding employee and guest expectations by treating them like family and acknowledging them as our most valuable assets. Our success is measured by teamwork, growth, profitability and delivering legendary service to every guest, every time. Position Description Provides overall leadership manages the employees and activities of the restaurant. Ensures food quality, cleanliness, and guest satisfaction. Overall coordination of the restaurant operations, to plan and maintain production, budget and growth goals for the restaurant. Monitoring and reviewing information from suppliers, events, or the environment, to detect or assess problems. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Embodies Traditions Mission, Vision, and Core Values Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience Oversees all aspects of the operation Ensures all revenue and budget numbers are in line, making corrections to adjust to business levels if necessary Must ensure all areas meet health and safety standards at all times Ensures that all employee and manager issues are resolved quickly Maintains proper coverage of staffing in each outlet; monitors payroll, food and beverage cost for both properties Addresses all issues related to the above in a timely and professional manner Follows up daily on any outstanding maintenance issues Ensures that the venue consistently provide exemplary customer service Communicates regularly with the Vice President of Southern Restaurant Operations the activities of the restaurant and its employees to include written reports of the activities at the owner's request Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facility Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facility Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness Keep records required by government agencies regarding sanitation, and food subsidies when appropriate Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs Establish minimum standards for employee performance and guest service Maintain food and equipment inventories, and keep inventory records Monitor employee and guest activities in order to ensure liquor regulations are obeyed Order and purchase equipment and supplies Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity Schedule staff hours and assign duties Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients Explain how various menu items are prepared, describing ingredients and cooking methods Maintain personal health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety Monitor compliance with health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety This position is located within The Chickasaw Nation's Casinos. OTHER DUTIES AND RESPONSIBILITIES: Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Performing day-to-day administrative tasks such as maintaining information files and processing paperwork Assist the owner with special projects as needed Recruiting, interviewing, selecting, hiring, promoting and terminating employees Uniforms and/or clothing should always be "on stage clean" Ensure everyone always wears safety/slip resistant shoes Ensure everyone wears a safety belt when lifting objects over 20 lbs Create and support an environment of "Teamwork" by helping a fellow employee or guest, without a second thought Superior attendance and punctuality Attendance in mandatory meetings, training, workshops, and/or seminars Adhere to organization policies and procedures REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE): Bachelor's degree preferred but not required with a minimum of three (3) or more years of relevant management experience Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests Knowledge of laws, legal codes, government regulations regarding the food service industry Excellent oral and written communication skills Expert computer skills, ability to compose and create reports, letters, memos and procedures Mature judgment and professionalism in handling all matters Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures and terminology Ability to read and understand information and ideas presented in writing Excellent math skills Excellent organization and problem solving skills Knowledge of InfoGenesis software WORKING CONDITIONS AND PHYSICAL EFFORT: Standing during most of the shift Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs Essential hand/eye coordination Work is normally performed in a typical interior restaurant work environment Noise level is moderate to high Moderate exposure to cigarette smoke Limited exposure to physical risk Moderate physical effort required Some travel, overnight stays as needed, rarely EEO Traditions Hospitality Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age . click apply for full job details
May 01, 2024
Full time
Job Details Level Experienced Job Location Chips N Ales - WinStar World Casino & Resort - Thackerville, OK Position Type Full Time Salary Range $52,000.00 - $57,000.00 Salary/year Travel Percentage None Job Shift Any Job Category Management Join Our Family Who says you can't choose your family? We believe in exceeding our employees' expectations by treating them like family and acknowledging them as our most valuable assets. We can't operate a great business without great people, and we take that seriously by showing our employees how much they mean to us every day. We are looking for employee-focused leaders to fulfill a management position. Whats in it for you? The opportunity to use the sum of your lifes experiences and knowledge to expand a successful organization into a new facility, to stabilize that new creation and watch it grow. We provide a strong support staff that is ready to mentor and encourage our team members to grow with the organization in a fun and exciting atmosphere! Should you invest your career in a job so amazing youll feel proud to be a part of every day? Employee Benefits: Flexible Schedules Free Management Meals Extensive Management Training Program Salaried Managers are Paid Time In Addition Time and Half If They Work A Vacation 85% of Management Positions Prompted From Within 401(k) Matching Affordable Health Insurance Affordable Dental Insurance Affordable Vision Insurance Employee Assistance Program Employee Discounts Paid Time Off Employee Recognition Programs Anniversary & Birthday Programs Award Co. Recognition Programs Bonuses OUR MISSION: Traditions believes in exceeding employee and guest expectations by treating them like family and acknowledging them as our most valuable assets. Our success is measured by teamwork, growth, profitability and delivering legendary service to every guest, every time. Position Description Provides overall leadership manages the employees and activities of the restaurant. Ensures food quality, cleanliness, and guest satisfaction. Overall coordination of the restaurant operations, to plan and maintain production, budget and growth goals for the restaurant. Monitoring and reviewing information from suppliers, events, or the environment, to detect or assess problems. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Embodies Traditions Mission, Vision, and Core Values Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience Oversees all aspects of the operation Ensures all revenue and budget numbers are in line, making corrections to adjust to business levels if necessary Must ensure all areas meet health and safety standards at all times Ensures that all employee and manager issues are resolved quickly Maintains proper coverage of staffing in each outlet; monitors payroll, food and beverage cost for both properties Addresses all issues related to the above in a timely and professional manner Follows up daily on any outstanding maintenance issues Ensures that the venue consistently provide exemplary customer service Communicates regularly with the Vice President of Southern Restaurant Operations the activities of the restaurant and its employees to include written reports of the activities at the owner's request Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facility Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facility Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness Keep records required by government agencies regarding sanitation, and food subsidies when appropriate Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs Establish minimum standards for employee performance and guest service Maintain food and equipment inventories, and keep inventory records Monitor employee and guest activities in order to ensure liquor regulations are obeyed Order and purchase equipment and supplies Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity Schedule staff hours and assign duties Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients Explain how various menu items are prepared, describing ingredients and cooking methods Maintain personal health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety Monitor compliance with health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety This position is located within The Chickasaw Nation's Casinos. OTHER DUTIES AND RESPONSIBILITIES: Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Performing day-to-day administrative tasks such as maintaining information files and processing paperwork Assist the owner with special projects as needed Recruiting, interviewing, selecting, hiring, promoting and terminating employees Uniforms and/or clothing should always be "on stage clean" Ensure everyone always wears safety/slip resistant shoes Ensure everyone wears a safety belt when lifting objects over 20 lbs Create and support an environment of "Teamwork" by helping a fellow employee or guest, without a second thought Superior attendance and punctuality Attendance in mandatory meetings, training, workshops, and/or seminars Adhere to organization policies and procedures REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE): Bachelor's degree preferred but not required with a minimum of three (3) or more years of relevant management experience Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests Knowledge of laws, legal codes, government regulations regarding the food service industry Excellent oral and written communication skills Expert computer skills, ability to compose and create reports, letters, memos and procedures Mature judgment and professionalism in handling all matters Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures and terminology Ability to read and understand information and ideas presented in writing Excellent math skills Excellent organization and problem solving skills Knowledge of InfoGenesis software WORKING CONDITIONS AND PHYSICAL EFFORT: Standing during most of the shift Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs Essential hand/eye coordination Work is normally performed in a typical interior restaurant work environment Noise level is moderate to high Moderate exposure to cigarette smoke Limited exposure to physical risk Moderate physical effort required Some travel, overnight stays as needed, rarely EEO Traditions Hospitality Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age . click apply for full job details
Job Details Level Experienced Job Location Chips N Ales - WinStar World Casino & Resort - Thackerville, OK Position Type Full Time Salary Range $52,000.00 - $57,000.00 Salary/year Travel Percentage None Job Shift Any Job Category Management Join Our Family Who says you can't choose your family? We believe in exceeding our employees' expectations by treating them like family and acknowledging them as our most valuable assets. We can't operate a great business without great people, and we take that seriously by showing our employees how much they mean to us every day. We are looking for employee-focused leaders to fulfill a management position. Whats in it for you? The opportunity to use the sum of your lifes experiences and knowledge to expand a successful organization into a new facility, to stabilize that new creation and watch it grow. We provide a strong support staff that is ready to mentor and encourage our team members to grow with the organization in a fun and exciting atmosphere! Should you invest your career in a job so amazing youll feel proud to be a part of every day? Employee Benefits: Flexible Schedules Free Management Meals Extensive Management Training Program Salaried Managers are Paid Time In Addition Time and Half If They Work A Vacation 85% of Management Positions Prompted From Within 401(k) Matching Affordable Health Insurance Affordable Dental Insurance Affordable Vision Insurance Employee Assistance Program Employee Discounts Paid Time Off Employee Recognition Programs Anniversary & Birthday Programs Award Co. Recognition Programs Bonuses OUR MISSION: Traditions believes in exceeding employee and guest expectations by treating them like family and acknowledging them as our most valuable assets. Our success is measured by teamwork, growth, profitability and delivering legendary service to every guest, every time. Position Description Provides overall leadership manages the employees and activities of the restaurant. Ensures food quality, cleanliness, and guest satisfaction. Overall coordination of the restaurant operations, to plan and maintain production, budget and growth goals for the restaurant. Monitoring and reviewing information from suppliers, events, or the environment, to detect or assess problems. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Embodies Traditions Mission, Vision, and Core Values Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience Oversees all aspects of the operation Ensures all revenue and budget numbers are in line, making corrections to adjust to business levels if necessary Must ensure all areas meet health and safety standards at all times Ensures that all employee and manager issues are resolved quickly Maintains proper coverage of staffing in each outlet; monitors payroll, food and beverage cost for both properties Addresses all issues related to the above in a timely and professional manner Follows up daily on any outstanding maintenance issues Ensures that the venue consistently provide exemplary customer service Communicates regularly with the Vice President of Southern Restaurant Operations the activities of the restaurant and its employees to include written reports of the activities at the owner's request Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facility Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facility Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness Keep records required by government agencies regarding sanitation, and food subsidies when appropriate Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs Establish minimum standards for employee performance and guest service Maintain food and equipment inventories, and keep inventory records Monitor employee and guest activities in order to ensure liquor regulations are obeyed Order and purchase equipment and supplies Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity Schedule staff hours and assign duties Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients Explain how various menu items are prepared, describing ingredients and cooking methods Maintain personal health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety Monitor compliance with health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety This position is located within The Chickasaw Nation's Casinos. OTHER DUTIES AND RESPONSIBILITIES: Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Performing day-to-day administrative tasks such as maintaining information files and processing paperwork Assist the owner with special projects as needed Recruiting, interviewing, selecting, hiring, promoting and terminating employees Uniforms and/or clothing should always be "on stage clean" Ensure everyone always wears safety/slip resistant shoes Ensure everyone wears a safety belt when lifting objects over 20 lbs Create and support an environment of "Teamwork" by helping a fellow employee or guest, without a second thought Superior attendance and punctuality Attendance in mandatory meetings, training, workshops, and/or seminars Adhere to organization policies and procedures REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE): Bachelor's degree preferred but not required with a minimum of three (3) or more years of relevant management experience Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests Knowledge of laws, legal codes, government regulations regarding the food service industry Excellent oral and written communication skills Expert computer skills, ability to compose and create reports, letters, memos and procedures Mature judgment and professionalism in handling all matters Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures and terminology Ability to read and understand information and ideas presented in writing Excellent math skills Excellent organization and problem solving skills Knowledge of InfoGenesis software WORKING CONDITIONS AND PHYSICAL EFFORT: Standing during most of the shift Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs Essential hand/eye coordination Work is normally performed in a typical interior restaurant work environment Noise level is moderate to high Moderate exposure to cigarette smoke Limited exposure to physical risk Moderate physical effort required Some travel, overnight stays as needed, rarely EEO Traditions Hospitality Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age . click apply for full job details
May 01, 2024
Full time
Job Details Level Experienced Job Location Chips N Ales - WinStar World Casino & Resort - Thackerville, OK Position Type Full Time Salary Range $52,000.00 - $57,000.00 Salary/year Travel Percentage None Job Shift Any Job Category Management Join Our Family Who says you can't choose your family? We believe in exceeding our employees' expectations by treating them like family and acknowledging them as our most valuable assets. We can't operate a great business without great people, and we take that seriously by showing our employees how much they mean to us every day. We are looking for employee-focused leaders to fulfill a management position. Whats in it for you? The opportunity to use the sum of your lifes experiences and knowledge to expand a successful organization into a new facility, to stabilize that new creation and watch it grow. We provide a strong support staff that is ready to mentor and encourage our team members to grow with the organization in a fun and exciting atmosphere! Should you invest your career in a job so amazing youll feel proud to be a part of every day? Employee Benefits: Flexible Schedules Free Management Meals Extensive Management Training Program Salaried Managers are Paid Time In Addition Time and Half If They Work A Vacation 85% of Management Positions Prompted From Within 401(k) Matching Affordable Health Insurance Affordable Dental Insurance Affordable Vision Insurance Employee Assistance Program Employee Discounts Paid Time Off Employee Recognition Programs Anniversary & Birthday Programs Award Co. Recognition Programs Bonuses OUR MISSION: Traditions believes in exceeding employee and guest expectations by treating them like family and acknowledging them as our most valuable assets. Our success is measured by teamwork, growth, profitability and delivering legendary service to every guest, every time. Position Description Provides overall leadership manages the employees and activities of the restaurant. Ensures food quality, cleanliness, and guest satisfaction. Overall coordination of the restaurant operations, to plan and maintain production, budget and growth goals for the restaurant. Monitoring and reviewing information from suppliers, events, or the environment, to detect or assess problems. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Embodies Traditions Mission, Vision, and Core Values Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience Oversees all aspects of the operation Ensures all revenue and budget numbers are in line, making corrections to adjust to business levels if necessary Must ensure all areas meet health and safety standards at all times Ensures that all employee and manager issues are resolved quickly Maintains proper coverage of staffing in each outlet; monitors payroll, food and beverage cost for both properties Addresses all issues related to the above in a timely and professional manner Follows up daily on any outstanding maintenance issues Ensures that the venue consistently provide exemplary customer service Communicates regularly with the Vice President of Southern Restaurant Operations the activities of the restaurant and its employees to include written reports of the activities at the owner's request Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facility Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facility Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness Keep records required by government agencies regarding sanitation, and food subsidies when appropriate Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs Establish minimum standards for employee performance and guest service Maintain food and equipment inventories, and keep inventory records Monitor employee and guest activities in order to ensure liquor regulations are obeyed Order and purchase equipment and supplies Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity Schedule staff hours and assign duties Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients Explain how various menu items are prepared, describing ingredients and cooking methods Maintain personal health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety Monitor compliance with health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety This position is located within The Chickasaw Nation's Casinos. OTHER DUTIES AND RESPONSIBILITIES: Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Performing day-to-day administrative tasks such as maintaining information files and processing paperwork Assist the owner with special projects as needed Recruiting, interviewing, selecting, hiring, promoting and terminating employees Uniforms and/or clothing should always be "on stage clean" Ensure everyone always wears safety/slip resistant shoes Ensure everyone wears a safety belt when lifting objects over 20 lbs Create and support an environment of "Teamwork" by helping a fellow employee or guest, without a second thought Superior attendance and punctuality Attendance in mandatory meetings, training, workshops, and/or seminars Adhere to organization policies and procedures REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE): Bachelor's degree preferred but not required with a minimum of three (3) or more years of relevant management experience Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests Knowledge of laws, legal codes, government regulations regarding the food service industry Excellent oral and written communication skills Expert computer skills, ability to compose and create reports, letters, memos and procedures Mature judgment and professionalism in handling all matters Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures and terminology Ability to read and understand information and ideas presented in writing Excellent math skills Excellent organization and problem solving skills Knowledge of InfoGenesis software WORKING CONDITIONS AND PHYSICAL EFFORT: Standing during most of the shift Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs Essential hand/eye coordination Work is normally performed in a typical interior restaurant work environment Noise level is moderate to high Moderate exposure to cigarette smoke Limited exposure to physical risk Moderate physical effort required Some travel, overnight stays as needed, rarely EEO Traditions Hospitality Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age . click apply for full job details
Job Details Level Experienced Job Location Chips N Ales - WinStar World Casino & Resort - Thackerville, OK Position Type Full Time Salary Range $52,000.00 - $57,000.00 Salary/year Travel Percentage None Job Shift Any Job Category Management Join Our Family Who says you can't choose your family? We believe in exceeding our employees' expectations by treating them like family and acknowledging them as our most valuable assets. We can't operate a great business without great people, and we take that seriously by showing our employees how much they mean to us every day. We are looking for employee-focused leaders to fulfill a management position. Whats in it for you? The opportunity to use the sum of your lifes experiences and knowledge to expand a successful organization into a new facility, to stabilize that new creation and watch it grow. We provide a strong support staff that is ready to mentor and encourage our team members to grow with the organization in a fun and exciting atmosphere! Should you invest your career in a job so amazing youll feel proud to be a part of every day? Employee Benefits: Flexible Schedules Free Management Meals Extensive Management Training Program Salaried Managers are Paid Time In Addition Time and Half If They Work A Vacation 85% of Management Positions Prompted From Within 401(k) Matching Affordable Health Insurance Affordable Dental Insurance Affordable Vision Insurance Employee Assistance Program Employee Discounts Paid Time Off Employee Recognition Programs Anniversary & Birthday Programs Award Co. Recognition Programs Bonuses OUR MISSION: Traditions believes in exceeding employee and guest expectations by treating them like family and acknowledging them as our most valuable assets. Our success is measured by teamwork, growth, profitability and delivering legendary service to every guest, every time. Position Description Provides overall leadership manages the employees and activities of the restaurant. Ensures food quality, cleanliness, and guest satisfaction. Overall coordination of the restaurant operations, to plan and maintain production, budget and growth goals for the restaurant. Monitoring and reviewing information from suppliers, events, or the environment, to detect or assess problems. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Embodies Traditions Mission, Vision, and Core Values Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience Oversees all aspects of the operation Ensures all revenue and budget numbers are in line, making corrections to adjust to business levels if necessary Must ensure all areas meet health and safety standards at all times Ensures that all employee and manager issues are resolved quickly Maintains proper coverage of staffing in each outlet; monitors payroll, food and beverage cost for both properties Addresses all issues related to the above in a timely and professional manner Follows up daily on any outstanding maintenance issues Ensures that the venue consistently provide exemplary customer service Communicates regularly with the Vice President of Southern Restaurant Operations the activities of the restaurant and its employees to include written reports of the activities at the owner's request Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facility Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facility Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness Keep records required by government agencies regarding sanitation, and food subsidies when appropriate Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs Establish minimum standards for employee performance and guest service Maintain food and equipment inventories, and keep inventory records Monitor employee and guest activities in order to ensure liquor regulations are obeyed Order and purchase equipment and supplies Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity Schedule staff hours and assign duties Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients Explain how various menu items are prepared, describing ingredients and cooking methods Maintain personal health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety Monitor compliance with health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety This position is located within The Chickasaw Nation's Casinos. OTHER DUTIES AND RESPONSIBILITIES: Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Performing day-to-day administrative tasks such as maintaining information files and processing paperwork Assist the owner with special projects as needed Recruiting, interviewing, selecting, hiring, promoting and terminating employees Uniforms and/or clothing should always be "on stage clean" Ensure everyone always wears safety/slip resistant shoes Ensure everyone wears a safety belt when lifting objects over 20 lbs Create and support an environment of "Teamwork" by helping a fellow employee or guest, without a second thought Superior attendance and punctuality Attendance in mandatory meetings, training, workshops, and/or seminars Adhere to organization policies and procedures REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE): Bachelor's degree preferred but not required with a minimum of three (3) or more years of relevant management experience Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests Knowledge of laws, legal codes, government regulations regarding the food service industry Excellent oral and written communication skills Expert computer skills, ability to compose and create reports, letters, memos and procedures Mature judgment and professionalism in handling all matters Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures and terminology Ability to read and understand information and ideas presented in writing Excellent math skills Excellent organization and problem solving skills Knowledge of InfoGenesis software WORKING CONDITIONS AND PHYSICAL EFFORT: Standing during most of the shift Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs Essential hand/eye coordination Work is normally performed in a typical interior restaurant work environment Noise level is moderate to high Moderate exposure to cigarette smoke Limited exposure to physical risk Moderate physical effort required Some travel, overnight stays as needed, rarely EEO Traditions Hospitality Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age . click apply for full job details
May 01, 2024
Full time
Job Details Level Experienced Job Location Chips N Ales - WinStar World Casino & Resort - Thackerville, OK Position Type Full Time Salary Range $52,000.00 - $57,000.00 Salary/year Travel Percentage None Job Shift Any Job Category Management Join Our Family Who says you can't choose your family? We believe in exceeding our employees' expectations by treating them like family and acknowledging them as our most valuable assets. We can't operate a great business without great people, and we take that seriously by showing our employees how much they mean to us every day. We are looking for employee-focused leaders to fulfill a management position. Whats in it for you? The opportunity to use the sum of your lifes experiences and knowledge to expand a successful organization into a new facility, to stabilize that new creation and watch it grow. We provide a strong support staff that is ready to mentor and encourage our team members to grow with the organization in a fun and exciting atmosphere! Should you invest your career in a job so amazing youll feel proud to be a part of every day? Employee Benefits: Flexible Schedules Free Management Meals Extensive Management Training Program Salaried Managers are Paid Time In Addition Time and Half If They Work A Vacation 85% of Management Positions Prompted From Within 401(k) Matching Affordable Health Insurance Affordable Dental Insurance Affordable Vision Insurance Employee Assistance Program Employee Discounts Paid Time Off Employee Recognition Programs Anniversary & Birthday Programs Award Co. Recognition Programs Bonuses OUR MISSION: Traditions believes in exceeding employee and guest expectations by treating them like family and acknowledging them as our most valuable assets. Our success is measured by teamwork, growth, profitability and delivering legendary service to every guest, every time. Position Description Provides overall leadership manages the employees and activities of the restaurant. Ensures food quality, cleanliness, and guest satisfaction. Overall coordination of the restaurant operations, to plan and maintain production, budget and growth goals for the restaurant. Monitoring and reviewing information from suppliers, events, or the environment, to detect or assess problems. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Embodies Traditions Mission, Vision, and Core Values Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience Oversees all aspects of the operation Ensures all revenue and budget numbers are in line, making corrections to adjust to business levels if necessary Must ensure all areas meet health and safety standards at all times Ensures that all employee and manager issues are resolved quickly Maintains proper coverage of staffing in each outlet; monitors payroll, food and beverage cost for both properties Addresses all issues related to the above in a timely and professional manner Follows up daily on any outstanding maintenance issues Ensures that the venue consistently provide exemplary customer service Communicates regularly with the Vice President of Southern Restaurant Operations the activities of the restaurant and its employees to include written reports of the activities at the owner's request Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facility Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facility Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness Keep records required by government agencies regarding sanitation, and food subsidies when appropriate Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs Establish minimum standards for employee performance and guest service Maintain food and equipment inventories, and keep inventory records Monitor employee and guest activities in order to ensure liquor regulations are obeyed Order and purchase equipment and supplies Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity Schedule staff hours and assign duties Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients Explain how various menu items are prepared, describing ingredients and cooking methods Maintain personal health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety Monitor compliance with health and sanitation standards (wash hands after using restroom, etc.) Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety This position is located within The Chickasaw Nation's Casinos. OTHER DUTIES AND RESPONSIBILITIES: Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Performing day-to-day administrative tasks such as maintaining information files and processing paperwork Assist the owner with special projects as needed Recruiting, interviewing, selecting, hiring, promoting and terminating employees Uniforms and/or clothing should always be "on stage clean" Ensure everyone always wears safety/slip resistant shoes Ensure everyone wears a safety belt when lifting objects over 20 lbs Create and support an environment of "Teamwork" by helping a fellow employee or guest, without a second thought Superior attendance and punctuality Attendance in mandatory meetings, training, workshops, and/or seminars Adhere to organization policies and procedures REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE): Bachelor's degree preferred but not required with a minimum of three (3) or more years of relevant management experience Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests Knowledge of laws, legal codes, government regulations regarding the food service industry Excellent oral and written communication skills Expert computer skills, ability to compose and create reports, letters, memos and procedures Mature judgment and professionalism in handling all matters Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures and terminology Ability to read and understand information and ideas presented in writing Excellent math skills Excellent organization and problem solving skills Knowledge of InfoGenesis software WORKING CONDITIONS AND PHYSICAL EFFORT: Standing during most of the shift Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs Essential hand/eye coordination Work is normally performed in a typical interior restaurant work environment Noise level is moderate to high Moderate exposure to cigarette smoke Limited exposure to physical risk Moderate physical effort required Some travel, overnight stays as needed, rarely EEO Traditions Hospitality Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age . click apply for full job details
Job Description The Encore Boston Harbor General Manager will manage the daily operations of their designated restaurant. The General Manager is responsible for operating the outlet efficiently within pre-established cost controls; managing, scheduling and training restaurant staff; monitoring staff performance, maintaining the department in accordance with Health Department standards; and ensuring customer satisfaction through application of outlet and Encore service standards. Responsibilities include, but are not limited to: the management of the restaurant strategy and ensuring alignment with overall Encore Boston Harbor strategy; maximizing opportunities for restaurant and company success; maintaining all Encore Standards: and ensuring excellent guest and team member experience. JOB RESPONSIBILITIES: Ensures all Encore Boston Harbor core values and property and restaurant standards are implemented and applied. Manages short-and long-term restaurant goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success. Manages the restaurant performance, and the accuracy, confidentiality, and thoroughness of restaurant policies and procedures; records and reports. Manages the performance of team members under his/her area of responsibility. Monitors all activities of the restaurant to ensure that all applicable internal policies, federal and state laws, rules, regulations and controls property wide are enforced. Ensures restaurant delivers and maintains a maximum level of property-wide service and satisfaction. Facilitates communication throughout the property by organizing and presiding over regularly scheduled meetings with team members within the restaurant and with other restaurants as appropriate to ensure property wide communication. Responsible for hiring, performance management, and employee engagement within the restaurant. Provides training opportunities, constructive and positive feedback to team members within area of responsibility. Creates a motivating environment. Keeps informed of all new developments within the restaurant and makes recommendations designed to maximize restaurant and company success. Effectively manages internal and external guest relations, which will require levels of patience, tact and diplomacy. Responsible for addressing guest and team member issues as appropriate. Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations. Must have the ability to promote positive, fair, and ethical relations with all team member, with all Encore contractors, and in all interactions within the Host and Surrounding communities as an ambassador of the Encore brand. Operates the restaurant efficiently within pre-established cost controls. Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates Ensure staff are diligent in their opening and closing procedures and that the facility is always correctly prepared. Check environmental elements including sound, lighting and temperatures are always correctly set. Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials, product features and property-wide events. Encourage and motivate staff to provide optimum service during all shifts. Share recommendations and guest comments to the Director of Restaurants to reflect guest feedback. Resolves guest's complaints and team member difficulties. Controls purchases and inventory by reviewing and evaluating usage reports; analyzing variances; taking corrective actions. Works closely with the Director of Beverage & Cocktails and the Director of Wine to ensure philosophy and execution of these programs is aligned. Works with the Food & Beverage Training Manager to ensure all ongoing Training Certifications are upheld and the restaurant is compliant with all departmental standards. Works with safety as a priority, and follows restaurant and company safety standards. Maintains relevant knowledge of industry through continuing education and training. Performs any other job-related duties as assigned.
May 01, 2024
Full time
Job Description The Encore Boston Harbor General Manager will manage the daily operations of their designated restaurant. The General Manager is responsible for operating the outlet efficiently within pre-established cost controls; managing, scheduling and training restaurant staff; monitoring staff performance, maintaining the department in accordance with Health Department standards; and ensuring customer satisfaction through application of outlet and Encore service standards. Responsibilities include, but are not limited to: the management of the restaurant strategy and ensuring alignment with overall Encore Boston Harbor strategy; maximizing opportunities for restaurant and company success; maintaining all Encore Standards: and ensuring excellent guest and team member experience. JOB RESPONSIBILITIES: Ensures all Encore Boston Harbor core values and property and restaurant standards are implemented and applied. Manages short-and long-term restaurant goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success. Manages the restaurant performance, and the accuracy, confidentiality, and thoroughness of restaurant policies and procedures; records and reports. Manages the performance of team members under his/her area of responsibility. Monitors all activities of the restaurant to ensure that all applicable internal policies, federal and state laws, rules, regulations and controls property wide are enforced. Ensures restaurant delivers and maintains a maximum level of property-wide service and satisfaction. Facilitates communication throughout the property by organizing and presiding over regularly scheduled meetings with team members within the restaurant and with other restaurants as appropriate to ensure property wide communication. Responsible for hiring, performance management, and employee engagement within the restaurant. Provides training opportunities, constructive and positive feedback to team members within area of responsibility. Creates a motivating environment. Keeps informed of all new developments within the restaurant and makes recommendations designed to maximize restaurant and company success. Effectively manages internal and external guest relations, which will require levels of patience, tact and diplomacy. Responsible for addressing guest and team member issues as appropriate. Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations. Must have the ability to promote positive, fair, and ethical relations with all team member, with all Encore contractors, and in all interactions within the Host and Surrounding communities as an ambassador of the Encore brand. Operates the restaurant efficiently within pre-established cost controls. Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates Ensure staff are diligent in their opening and closing procedures and that the facility is always correctly prepared. Check environmental elements including sound, lighting and temperatures are always correctly set. Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials, product features and property-wide events. Encourage and motivate staff to provide optimum service during all shifts. Share recommendations and guest comments to the Director of Restaurants to reflect guest feedback. Resolves guest's complaints and team member difficulties. Controls purchases and inventory by reviewing and evaluating usage reports; analyzing variances; taking corrective actions. Works closely with the Director of Beverage & Cocktails and the Director of Wine to ensure philosophy and execution of these programs is aligned. Works with the Food & Beverage Training Manager to ensure all ongoing Training Certifications are upheld and the restaurant is compliant with all departmental standards. Works with safety as a priority, and follows restaurant and company safety standards. Maintains relevant knowledge of industry through continuing education and training. Performs any other job-related duties as assigned.
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Apr 29, 2024
Full time
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
SUMMARY: This position is based in the Lake Zurich area The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. This position follows a school calendar- work hours are Monday thru Friday REQUIREMENTS Education: Bachelors' degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelors' degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years' experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. Be standing on feet majority of the workday in addition to walking back and forth. Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. Specific vision abilities required by this job include close vision and the ability to adjust focus. Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Apr 26, 2024
Full time
SUMMARY: This position is based in the Lake Zurich area The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. This position follows a school calendar- work hours are Monday thru Friday REQUIREMENTS Education: Bachelors' degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelors' degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years' experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. Be standing on feet majority of the workday in addition to walking back and forth. Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. Specific vision abilities required by this job include close vision and the ability to adjust focus. Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
SUMMARY: This Position is based in Hartford/Tolland Counties The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings within 4 hours of receiving and managing the process of collections with the support of AR and supervisors. Collects all event payments upon delivery with no credit extended, unless event is paid by client's office or department. When required (invoice past due) communicates directly to customers via phone or email. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. T REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: Bachelor's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelor's degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associate's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. Required Competencies: Communication Effectively write, present and transfer ideas and information for the advancement of individual and company performance. Customer Focus Act in the best interest of the customer, both internal and external. Innovation Create new ideas, processes, or products which when implemented lead to positive effective change. Organization Leadership Apply strategic thinking, prioritization, and decision-making to drive results. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Apr 05, 2024
Full time
SUMMARY: This Position is based in Hartford/Tolland Counties The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings within 4 hours of receiving and managing the process of collections with the support of AR and supervisors. Collects all event payments upon delivery with no credit extended, unless event is paid by client's office or department. When required (invoice past due) communicates directly to customers via phone or email. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. T REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: Bachelor's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelor's degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associate's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. Required Competencies: Communication Effectively write, present and transfer ideas and information for the advancement of individual and company performance. Customer Focus Act in the best interest of the customer, both internal and external. Innovation Create new ideas, processes, or products which when implemented lead to positive effective change. Organization Leadership Apply strategic thinking, prioritization, and decision-making to drive results. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Compensation Type: Yearly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Overview: The Guest Relation Manager - is responsible for creating and executing experiences to enhance the guest's stay with great care and an eye for detail. Facilitate and oversee every VIP and influencer visit with a focus on maximizing room revenue, productivity and developing managers and associates. Responsibilities: General Requirements Maintain a warm and friendly demeanor and be an Ambassador of Aloha Spirit at all times. Must be able to effectively communicate both verbally and written with all levels of employees, guests and third party companies in an attentive, friendly, courteous and service oriented manner. Must be able to multitask and prioritize departmental functions to meet deadlines. Able to approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Assist with manager on duty coverage when needed and perform other duties as requested by management. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Fundamental Requirements: Respond to all guest concerns filtered through hotel departments, social media, and guest satisfaction index either in person, electronically or by phone. This includes all reviews that come from the Medallia and social media outlets, as well as guest emails and respective department inboxes. Monitor trends associated with service levels/guest complains. Chart out possible trends in the hotel through utilization of Medallia to work proactively with the department managers on resolutions for top problems and trends in the hotel. Serve as a lobby ambassador to greet guests and assist them with their needs. Be visible in the lobby whenever a line exists to assist guests during their wait. Be present in the lobby during VIP arrivals to meet, greet, and assist in any way to ensure a memorable stay. Manager will keep the Director of Operations informed of the progress of lobby rotation duty. Coordinate and execute cultural activities and other experiences that will enhance the guest's experience. Management of VIP guests - pre, during and post stay. Creating and executing amenity program for guests. Working with the Sales and Catering departments to coordinate functions, coverage for events and/or breakfast etc. Assist with front office operations which include front desk and other operational departments. Working with department heads on specific problems in their departments that are brought up in surveys for quick resolution to the guest and preventive measures for the future. Appropriately weigh all sides of a situation and fairly compensate guests in a consistent fashion, when necessary. Utilize full empowerment to ensure guests are happy pre-stay, during, and post stay. Attend departmental and morning meetings and take notes and distribute to the operational team. Evaluate and respond to social media, online service channels to enhance reputations and representation of the hotel. This includes but is not limited to posting local current events with pictures pre-event and post event to continue local interest, post all promotions in the restaurant or rooms, posting all public relation events such as charity events conducted by the hotel. Social media should be posted daily alternating with all of the subjects above so the followers obtain various information of interest. Give recommendations for improvement and enhancement where needed. This will entail analyzing the top three problems every month with the Director of Operations and department heads to come up with root causes and action plans to improve. Most of this is compiled from Medallia will also be analyzed into this data. Ensure overall owner satisfaction and supporting Director of Owners Relations as needed. Perform other duties as requested by management. Qualifications: Education & Experience: At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Supervisory experience required. Must be proficient in Windows, Company approved spreadsheets and word processing. Previous guest service experience required. Able to read, write, and speak Japanese fluently is preferred, but not mandatory. Excellent verbal and communication skills required. Physical requirements: Long hours sometimes required. Ability to stand during entire shift. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Salary Range is $70,000 - $71,000/year
May 02, 2024
Full time
Compensation Type: Yearly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Overview: The Guest Relation Manager - is responsible for creating and executing experiences to enhance the guest's stay with great care and an eye for detail. Facilitate and oversee every VIP and influencer visit with a focus on maximizing room revenue, productivity and developing managers and associates. Responsibilities: General Requirements Maintain a warm and friendly demeanor and be an Ambassador of Aloha Spirit at all times. Must be able to effectively communicate both verbally and written with all levels of employees, guests and third party companies in an attentive, friendly, courteous and service oriented manner. Must be able to multitask and prioritize departmental functions to meet deadlines. Able to approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Assist with manager on duty coverage when needed and perform other duties as requested by management. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Fundamental Requirements: Respond to all guest concerns filtered through hotel departments, social media, and guest satisfaction index either in person, electronically or by phone. This includes all reviews that come from the Medallia and social media outlets, as well as guest emails and respective department inboxes. Monitor trends associated with service levels/guest complains. Chart out possible trends in the hotel through utilization of Medallia to work proactively with the department managers on resolutions for top problems and trends in the hotel. Serve as a lobby ambassador to greet guests and assist them with their needs. Be visible in the lobby whenever a line exists to assist guests during their wait. Be present in the lobby during VIP arrivals to meet, greet, and assist in any way to ensure a memorable stay. Manager will keep the Director of Operations informed of the progress of lobby rotation duty. Coordinate and execute cultural activities and other experiences that will enhance the guest's experience. Management of VIP guests - pre, during and post stay. Creating and executing amenity program for guests. Working with the Sales and Catering departments to coordinate functions, coverage for events and/or breakfast etc. Assist with front office operations which include front desk and other operational departments. Working with department heads on specific problems in their departments that are brought up in surveys for quick resolution to the guest and preventive measures for the future. Appropriately weigh all sides of a situation and fairly compensate guests in a consistent fashion, when necessary. Utilize full empowerment to ensure guests are happy pre-stay, during, and post stay. Attend departmental and morning meetings and take notes and distribute to the operational team. Evaluate and respond to social media, online service channels to enhance reputations and representation of the hotel. This includes but is not limited to posting local current events with pictures pre-event and post event to continue local interest, post all promotions in the restaurant or rooms, posting all public relation events such as charity events conducted by the hotel. Social media should be posted daily alternating with all of the subjects above so the followers obtain various information of interest. Give recommendations for improvement and enhancement where needed. This will entail analyzing the top three problems every month with the Director of Operations and department heads to come up with root causes and action plans to improve. Most of this is compiled from Medallia will also be analyzed into this data. Ensure overall owner satisfaction and supporting Director of Owners Relations as needed. Perform other duties as requested by management. Qualifications: Education & Experience: At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Supervisory experience required. Must be proficient in Windows, Company approved spreadsheets and word processing. Previous guest service experience required. Able to read, write, and speak Japanese fluently is preferred, but not mandatory. Excellent verbal and communication skills required. Physical requirements: Long hours sometimes required. Ability to stand during entire shift. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Salary Range is $70,000 - $71,000/year
Aulani, a Disney Resort & Spa's Catering and Convention Services Team provides professional event planning services to create and design unique and memorable experiences for multi-day Conventions and Events, Disney Catered Events, and internal Disney meetings at the resort. At Aulani, we work to inspire and create magical events for our clients, while "celebrating the beauty, history and welcoming spirit of the island." At Aulani, you will help inspire that magic by helping our clients and partners push the limits of their creativity to produce never-before-seen events! This position reports to the Banquets & Events Services Director and will be working onsite at our breathtaking Aulani Resort on the island of Oahu, Hawaii. What will you do? Assist the Banquets & Events Services Director in daily office operations Support and oversee Convention Services Managers and other Events support staff Manage assigned small and large-scale accounts, multi-day conventions and events, high-end social events and high-profile Disney groups to include meeting/event planning and program execution Venue site inspections, inquiries, proposal creations, space audits and file turnover verification, general file management, client correspondence, banquet event order (BEO) creation and resumes for contracted groups/events in a timely manner and with strong accuracy Assist in running BEO, Resume and Hotel Forecast Meetings Assist in the financial planning and forecasting to maximize revenue while reducing costs Mentor and train new C&CSM's and Support Staff Job shadow key operating partner roles to understand the interface with Catering & Convention Services & those operational departments that deliver contracted services for our clients Assist with managing event vendor relationships and rev-share agreements Understand banquet menus, food and beverage minimums and help to revise and maintain standard policies for events held at Aulani, a Disney Resort & Spa Conduct Planning Sessions/Meetings for large groups Handle deposits and ensure PCI compliance and paperwork are handled according to company guidelines Follow the amenity guidelines for client gifts and proper request procedures; assemble amenities as needed Learn key operating systems DSCS, WebBEO, Meeting Matrix, Siebel, Lilo, Cvent Passkey, Docusign and Microsoft Office and related software programs In addition to the above outlined key responsibilities, this individual may be assigned responsibilities and tasks as needed to support any team within Aulani's Sales and Services teams Here's what you'll need to be successful in this role: Proficient in Microsoft Office & other related event planning software such as the ones listed above Demonstrated advanced technology skills Obtain or work to obtain Certified Meeting Professional (CMP) within first year of becoming a Senior Services Director Ability to work within a team environment Strong, professional and exemplary written and verbal communication skills Demonstrate strong organizational skills Strong attention to detail and planning skills Ability to work within established timelines, manage time to maximize productivity Demonstrated strong Guest Service skills Flexible work schedule, including weekends/evenings/holidays as needed Ability to handle confidential information/programs Ability to manage senior level managers and support teams, ensuring accountability and high work standards. It would be a plus if you also have these skills and education: Understanding of Disney Culture Flexible and able to assist multiple partners Understanding of Meeting/Event Industry Culinary Experience Understanding of Hawaiian Culture & Cuisine Bachelor's Degree Benefits and Perks: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Hawaii is $92,800 to $124,400 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
May 02, 2024
Full time
Aulani, a Disney Resort & Spa's Catering and Convention Services Team provides professional event planning services to create and design unique and memorable experiences for multi-day Conventions and Events, Disney Catered Events, and internal Disney meetings at the resort. At Aulani, we work to inspire and create magical events for our clients, while "celebrating the beauty, history and welcoming spirit of the island." At Aulani, you will help inspire that magic by helping our clients and partners push the limits of their creativity to produce never-before-seen events! This position reports to the Banquets & Events Services Director and will be working onsite at our breathtaking Aulani Resort on the island of Oahu, Hawaii. What will you do? Assist the Banquets & Events Services Director in daily office operations Support and oversee Convention Services Managers and other Events support staff Manage assigned small and large-scale accounts, multi-day conventions and events, high-end social events and high-profile Disney groups to include meeting/event planning and program execution Venue site inspections, inquiries, proposal creations, space audits and file turnover verification, general file management, client correspondence, banquet event order (BEO) creation and resumes for contracted groups/events in a timely manner and with strong accuracy Assist in running BEO, Resume and Hotel Forecast Meetings Assist in the financial planning and forecasting to maximize revenue while reducing costs Mentor and train new C&CSM's and Support Staff Job shadow key operating partner roles to understand the interface with Catering & Convention Services & those operational departments that deliver contracted services for our clients Assist with managing event vendor relationships and rev-share agreements Understand banquet menus, food and beverage minimums and help to revise and maintain standard policies for events held at Aulani, a Disney Resort & Spa Conduct Planning Sessions/Meetings for large groups Handle deposits and ensure PCI compliance and paperwork are handled according to company guidelines Follow the amenity guidelines for client gifts and proper request procedures; assemble amenities as needed Learn key operating systems DSCS, WebBEO, Meeting Matrix, Siebel, Lilo, Cvent Passkey, Docusign and Microsoft Office and related software programs In addition to the above outlined key responsibilities, this individual may be assigned responsibilities and tasks as needed to support any team within Aulani's Sales and Services teams Here's what you'll need to be successful in this role: Proficient in Microsoft Office & other related event planning software such as the ones listed above Demonstrated advanced technology skills Obtain or work to obtain Certified Meeting Professional (CMP) within first year of becoming a Senior Services Director Ability to work within a team environment Strong, professional and exemplary written and verbal communication skills Demonstrate strong organizational skills Strong attention to detail and planning skills Ability to work within established timelines, manage time to maximize productivity Demonstrated strong Guest Service skills Flexible work schedule, including weekends/evenings/holidays as needed Ability to handle confidential information/programs Ability to manage senior level managers and support teams, ensuring accountability and high work standards. It would be a plus if you also have these skills and education: Understanding of Disney Culture Flexible and able to assist multiple partners Understanding of Meeting/Event Industry Culinary Experience Understanding of Hawaiian Culture & Cuisine Bachelor's Degree Benefits and Perks: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Hawaii is $92,800 to $124,400 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
Aulani, a Disney Resort & Spa's Catering and Convention Services Team provides professional event planning services to create and design unique and memorable experiences for multi-day Conventions and Events, Disney Catered Events, and internal Disney meetings at the resort. At Aulani, we work to inspire and create magical events for our clients, while "celebrating the beauty, history and welcoming spirit of the island." At Aulani, you will help inspire that magic by helping our clients and partners push the limits of their creativity to produce never-before-seen events! This position reports to the Banquets & Events Services Director and will be working onsite at our breathtaking Aulani Resort on the island of Oahu, Hawaii. What will you do? Assist the Banquets & Events Services Director in daily office operations Support and oversee Convention Services Managers and other Events support staff Manage assigned small and large-scale accounts, multi-day conventions and events, high-end social events and high-profile Disney groups to include meeting/event planning and program execution Venue site inspections, inquiries, proposal creations, space audits and file turnover verification, general file management, client correspondence, banquet event order (BEO) creation and resumes for contracted groups/events in a timely manner and with strong accuracy Assist in running BEO, Resume and Hotel Forecast Meetings Assist in the financial planning and forecasting to maximize revenue while reducing costs Mentor and train new C&CSM's and Support Staff Job shadow key operating partner roles to understand the interface with Catering & Convention Services & those operational departments that deliver contracted services for our clients Assist with managing event vendor relationships and rev-share agreements Understand banquet menus, food and beverage minimums and help to revise and maintain standard policies for events held at Aulani, a Disney Resort & Spa Conduct Planning Sessions/Meetings for large groups Handle deposits and ensure PCI compliance and paperwork are handled according to company guidelines Follow the amenity guidelines for client gifts and proper request procedures; assemble amenities as needed Learn key operating systems DSCS, WebBEO, Meeting Matrix, Siebel, Lilo, Cvent Passkey, Docusign and Microsoft Office and related software programs In addition to the above outlined key responsibilities, this individual may be assigned responsibilities and tasks as needed to support any team within Aulani's Sales and Services teams Here's what you'll need to be successful in this role: Proficient in Microsoft Office & other related event planning software such as the ones listed above Demonstrated advanced technology skills Obtain or work to obtain Certified Meeting Professional (CMP) within first year of becoming a Senior Services Director Ability to work within a team environment Strong, professional and exemplary written and verbal communication skills Demonstrate strong organizational skills Strong attention to detail and planning skills Ability to work within established timelines, manage time to maximize productivity Demonstrated strong Guest Service skills Flexible work schedule, including weekends/evenings/holidays as needed Ability to handle confidential information/programs Ability to manage senior level managers and support teams, ensuring accountability and high work standards. It would be a plus if you also have these skills and education: Understanding of Disney Culture Flexible and able to assist multiple partners Understanding of Meeting/Event Industry Culinary Experience Understanding of Hawaiian Culture & Cuisine Bachelor's Degree Benefits and Perks: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Hawaii is $92,800 to $124,400 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
May 02, 2024
Full time
Aulani, a Disney Resort & Spa's Catering and Convention Services Team provides professional event planning services to create and design unique and memorable experiences for multi-day Conventions and Events, Disney Catered Events, and internal Disney meetings at the resort. At Aulani, we work to inspire and create magical events for our clients, while "celebrating the beauty, history and welcoming spirit of the island." At Aulani, you will help inspire that magic by helping our clients and partners push the limits of their creativity to produce never-before-seen events! This position reports to the Banquets & Events Services Director and will be working onsite at our breathtaking Aulani Resort on the island of Oahu, Hawaii. What will you do? Assist the Banquets & Events Services Director in daily office operations Support and oversee Convention Services Managers and other Events support staff Manage assigned small and large-scale accounts, multi-day conventions and events, high-end social events and high-profile Disney groups to include meeting/event planning and program execution Venue site inspections, inquiries, proposal creations, space audits and file turnover verification, general file management, client correspondence, banquet event order (BEO) creation and resumes for contracted groups/events in a timely manner and with strong accuracy Assist in running BEO, Resume and Hotel Forecast Meetings Assist in the financial planning and forecasting to maximize revenue while reducing costs Mentor and train new C&CSM's and Support Staff Job shadow key operating partner roles to understand the interface with Catering & Convention Services & those operational departments that deliver contracted services for our clients Assist with managing event vendor relationships and rev-share agreements Understand banquet menus, food and beverage minimums and help to revise and maintain standard policies for events held at Aulani, a Disney Resort & Spa Conduct Planning Sessions/Meetings for large groups Handle deposits and ensure PCI compliance and paperwork are handled according to company guidelines Follow the amenity guidelines for client gifts and proper request procedures; assemble amenities as needed Learn key operating systems DSCS, WebBEO, Meeting Matrix, Siebel, Lilo, Cvent Passkey, Docusign and Microsoft Office and related software programs In addition to the above outlined key responsibilities, this individual may be assigned responsibilities and tasks as needed to support any team within Aulani's Sales and Services teams Here's what you'll need to be successful in this role: Proficient in Microsoft Office & other related event planning software such as the ones listed above Demonstrated advanced technology skills Obtain or work to obtain Certified Meeting Professional (CMP) within first year of becoming a Senior Services Director Ability to work within a team environment Strong, professional and exemplary written and verbal communication skills Demonstrate strong organizational skills Strong attention to detail and planning skills Ability to work within established timelines, manage time to maximize productivity Demonstrated strong Guest Service skills Flexible work schedule, including weekends/evenings/holidays as needed Ability to handle confidential information/programs Ability to manage senior level managers and support teams, ensuring accountability and high work standards. It would be a plus if you also have these skills and education: Understanding of Disney Culture Flexible and able to assist multiple partners Understanding of Meeting/Event Industry Culinary Experience Understanding of Hawaiian Culture & Cuisine Bachelor's Degree Benefits and Perks: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Hawaii is $92,800 to $124,400 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
Job Description Job Title: Assistant Food & Beverage Manager Sofitel New York is looking for an Assistant F&B Manager who is an enthusiastic, hospitality-oriented professional to oversee restaurant and in-room dining operations, providing outstanding service to ensure total guest satisfaction in compliance with company policies and procedures. Establish and support a high level of cooperation and teamwork in all areas of Food & Beverage and among other departments. What you will be doing: Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field. Manage and motivate the teams in order to improve sales and the quality of F&B services. Improve the department's results by increasing sales and the productivity of F&B points of sale This position will supervise Ambassadors in the shift operations and liaise with kitchen staff as appropriate in order to achieve customer satisfaction and quality service. Handle guest comments and complaints, ensuring follow-up Develop close relationships with guests to encourage loyalty Ensure guests receive a warm and personalized welcome and receive excellent service at all times Lead by example when attending to guest requests. Constantly strive to provide Total Customer Satisfaction Handle multiple priorities and exercises good judgment when dealing with all guest situations Maintain staff focus on 'the Customer's need', individualizing and personalizing service where possible, encourage staff to use initiative Organize and supervise the preparation of points of sale according to activity forecasts Ensure that reference standards are properly applied In conjunction with the Head Chef, prepare menus, organize purchases and ensure updates and application of cooking instructions Assist with changes in the menu, set prices and organize the work for the day in coordination with the Head Chef. Oversee the booking and manages service of restaurant parties, special events and room service hospitality suites. Understand the impact of department's operation on the overall property financial goals. Develop excellent relations with guests Set daily sales targets for the team Analyse guests' comments and shares them with the team Launch and deploy marketing initiatives in the local area in order to increase revenue Work in close collaboration with the sales department to ensure a high standard of service and satisfaction for meetings customers Use sense of creativity and innovation to facilitate commercial operations Build strong relationship with surrounding businesses and offices to help promote the bar business and small restaurant parties. This position assists with the management and coordination of all aspects of the Hotel's Restaurant, Bar, Room Service in all capacities insuring top efficiency and highest guest satisfaction. Ensures that management results are in line with the hotel's targets Guarantee the respect of procedures governing cash operations administration and audits, in line with the brand's internal audit guidelines, Draw up, implements and ensures that internal checks are properly carried out Supervise purchasing for the outlets, manages stocks and checks that, AccorShop purchasing targets are met as decided by the brand, Ensure that the equipment and cultural assets of the department remain in good condition and working order, Update the cash register system and compiles and prepares various reports Work and assist in other areas of the hotel if needed Ensure that food and beverage costs comply with requirements defined by the hotel and the brand Salary range for this position is $62-68k.
May 01, 2024
Full time
Job Description Job Title: Assistant Food & Beverage Manager Sofitel New York is looking for an Assistant F&B Manager who is an enthusiastic, hospitality-oriented professional to oversee restaurant and in-room dining operations, providing outstanding service to ensure total guest satisfaction in compliance with company policies and procedures. Establish and support a high level of cooperation and teamwork in all areas of Food & Beverage and among other departments. What you will be doing: Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field. Manage and motivate the teams in order to improve sales and the quality of F&B services. Improve the department's results by increasing sales and the productivity of F&B points of sale This position will supervise Ambassadors in the shift operations and liaise with kitchen staff as appropriate in order to achieve customer satisfaction and quality service. Handle guest comments and complaints, ensuring follow-up Develop close relationships with guests to encourage loyalty Ensure guests receive a warm and personalized welcome and receive excellent service at all times Lead by example when attending to guest requests. Constantly strive to provide Total Customer Satisfaction Handle multiple priorities and exercises good judgment when dealing with all guest situations Maintain staff focus on 'the Customer's need', individualizing and personalizing service where possible, encourage staff to use initiative Organize and supervise the preparation of points of sale according to activity forecasts Ensure that reference standards are properly applied In conjunction with the Head Chef, prepare menus, organize purchases and ensure updates and application of cooking instructions Assist with changes in the menu, set prices and organize the work for the day in coordination with the Head Chef. Oversee the booking and manages service of restaurant parties, special events and room service hospitality suites. Understand the impact of department's operation on the overall property financial goals. Develop excellent relations with guests Set daily sales targets for the team Analyse guests' comments and shares them with the team Launch and deploy marketing initiatives in the local area in order to increase revenue Work in close collaboration with the sales department to ensure a high standard of service and satisfaction for meetings customers Use sense of creativity and innovation to facilitate commercial operations Build strong relationship with surrounding businesses and offices to help promote the bar business and small restaurant parties. This position assists with the management and coordination of all aspects of the Hotel's Restaurant, Bar, Room Service in all capacities insuring top efficiency and highest guest satisfaction. Ensures that management results are in line with the hotel's targets Guarantee the respect of procedures governing cash operations administration and audits, in line with the brand's internal audit guidelines, Draw up, implements and ensures that internal checks are properly carried out Supervise purchasing for the outlets, manages stocks and checks that, AccorShop purchasing targets are met as decided by the brand, Ensure that the equipment and cultural assets of the department remain in good condition and working order, Update the cash register system and compiles and prepares various reports Work and assist in other areas of the hotel if needed Ensure that food and beverage costs comply with requirements defined by the hotel and the brand Salary range for this position is $62-68k.
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 Verōnika Restaurant Manager role requires the planning and coordinating of all day-to-day activities required to run a large-scale, world-class restaurant operation at Fotografiska New York. Directly reporting into the Verōnika General Manager with a dotted line to the Fotografiska General Manager, it is the responsibility of the Restaurant Manager to lead a front-facing operation, produce excellent results, and deliver exceptional service to our Members and Guests. The Restaurant Manager will assist in driving a multi-million-dollar revenue channel for Fotografiska, executing a seamless and exceptional hospitality experience with professional resolution of all service issues; they represent Verōnika and Fotografiska with hospitality and generosity in every interaction. Requirements 6+ years acting as a Restaurant Manager or similar role in luxury hospitality, food + beverage, or bar environments. Hold responsibility for long range strategic planning for all restaurant elements of our Verōnika F&B program. Manage and oversee daily planning and upkeep of operations to ensure an integrated, efficient, and profitable organization. Build an internal program to support "expect the unexpected" with Member, Guest and VIP moments, whilst educating the teams in discovering ways to 'find the yes' for all in a manner that upholds the integrity of operations. The capacity to work within an ever-changing environment, assisting to develop operating procedures as the business dictates and the willingness to support in other areas as required to maintain the integrity of The Verōnika Restaurant operations. An advocate and ambassador of service excellence that understands the critical role that exceeding and maintaining service expectations plays in the success of building F+B operations. As an ultimate ambassador for the Verōnika brand the Restaurant Manager will ensure customer relations for all Members and Guests are executed to the highest level of service, resolving all customer complaints & correspondence as required. Encompassing several spheres of hospitality - blending service excellence, innovation, creativity and operations the role calls upon but is not limited to: leadership by example, team building and guest rapport, alongside workflow and management of all restaurant operational functions. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory, and cash control. Read, plan and communicate P&L statements. Detailed daily profile review of all reservations, allocating appropriate tables, arrange the evening table plan, set up the evening staff briefing sheet and flag the General Manager on all noteworthy reservations to ensure the execution on house VIP protocols. As an ultimate ambassador for the Verōnika brand the Restaurant Manager will actively meet with and discuss member experience, connect members with each other when appropriate, respond to member issues and inquiries and establish a culture of communication and curiosity. Pre and post service analysis of the cost effective and efficient allocation of staffing levels per service in relation to daily reservations and or event bookings. Proven leadership and professional development experience with teams of individuals from a variety of departments: Events, Membership, Programming, Operations, Facilities, Marketing & Sales, IT & A/V, etc. Oversee all Management team's implementation of training manuals and materials for Bar & Floor staff across the venue. Assist the Verōnika General Manager with recruitment, the establishment of operating systems and the onboarding and set up of training schedules with new staff. Assist the Veronika General Manager in counting monthly inventory pars of OS&E, Uniforms & Linens and inputting these into Excel and Xtra Chef. Creating an excellent work environment, the ability to bring a diverse group of humans from various experiences, countries, and cultures together centered upon teamwork and mutual respect. Oversee management team's implementation of training manuals and materials for Host, Bar & Floor staff across the venue Ongoing development of team members to ensure detailed product knowledge, growth and professionalism. Effective performance management and discipline of all bar staff. Effective communication during pre-service briefings of information relating to all wine offerings, members, guests, and daily operations. Set the standards of service unique to Verōnika, consistently working to improve the delivery of service, implementing all systems to ensure smooth delivery. Attend and coordinate daily / weekly & monthly operational meetings to ensure effective coordination and cooperation between departments. Implement effective policies to ensure that overall Restaurant, Kitchen and BOH areas cleanliness meets State Health Code Standards, with the expectation of always passing a Grade A. 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 $80,000 - $90,000 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 Work From Home 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 Verōnika Restaurant Manager role requires the planning and coordinating of all day-to-day activities required to run a large-scale, world-class restaurant operation at Fotografiska New York. Directly reporting into the Verōnika General Manager with a dotted line to the Fotografiska General Manager, it is the responsibility of the Restaurant Manager to lead a front-facing operation, produce excellent results, and deliver exceptional service to our Members and Guests. The Restaurant Manager will assist in driving a multi-million-dollar revenue channel for Fotografiska, executing a seamless and exceptional hospitality experience with professional resolution of all service issues; they represent Verōnika and Fotografiska with hospitality and generosity in every interaction. Requirements 6+ years acting as a Restaurant Manager or similar role in luxury hospitality, food + beverage, or bar environments. Hold responsibility for long range strategic planning for all restaurant elements of our Verōnika F&B program. Manage and oversee daily planning and upkeep of operations to ensure an integrated, efficient, and profitable organization. Build an internal program to support "expect the unexpected" with Member, Guest and VIP moments, whilst educating the teams in discovering ways to 'find the yes' for all in a manner that upholds the integrity of operations. The capacity to work within an ever-changing environment, assisting to develop operating procedures as the business dictates and the willingness to support in other areas as required to maintain the integrity of The Verōnika Restaurant operations. An advocate and ambassador of service excellence that understands the critical role that exceeding and maintaining service expectations plays in the success of building F+B operations. As an ultimate ambassador for the Verōnika brand the Restaurant Manager will ensure customer relations for all Members and Guests are executed to the highest level of service, resolving all customer complaints & correspondence as required. Encompassing several spheres of hospitality - blending service excellence, innovation, creativity and operations the role calls upon but is not limited to: leadership by example, team building and guest rapport, alongside workflow and management of all restaurant operational functions. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory, and cash control. Read, plan and communicate P&L statements. Detailed daily profile review of all reservations, allocating appropriate tables, arrange the evening table plan, set up the evening staff briefing sheet and flag the General Manager on all noteworthy reservations to ensure the execution on house VIP protocols. As an ultimate ambassador for the Verōnika brand the Restaurant Manager will actively meet with and discuss member experience, connect members with each other when appropriate, respond to member issues and inquiries and establish a culture of communication and curiosity. Pre and post service analysis of the cost effective and efficient allocation of staffing levels per service in relation to daily reservations and or event bookings. Proven leadership and professional development experience with teams of individuals from a variety of departments: Events, Membership, Programming, Operations, Facilities, Marketing & Sales, IT & A/V, etc. Oversee all Management team's implementation of training manuals and materials for Bar & Floor staff across the venue. Assist the Verōnika General Manager with recruitment, the establishment of operating systems and the onboarding and set up of training schedules with new staff. Assist the Veronika General Manager in counting monthly inventory pars of OS&E, Uniforms & Linens and inputting these into Excel and Xtra Chef. Creating an excellent work environment, the ability to bring a diverse group of humans from various experiences, countries, and cultures together centered upon teamwork and mutual respect. Oversee management team's implementation of training manuals and materials for Host, Bar & Floor staff across the venue Ongoing development of team members to ensure detailed product knowledge, growth and professionalism. Effective performance management and discipline of all bar staff. Effective communication during pre-service briefings of information relating to all wine offerings, members, guests, and daily operations. Set the standards of service unique to Verōnika, consistently working to improve the delivery of service, implementing all systems to ensure smooth delivery. Attend and coordinate daily / weekly & monthly operational meetings to ensure effective coordination and cooperation between departments. Implement effective policies to ensure that overall Restaurant, Kitchen and BOH areas cleanliness meets State Health Code Standards, with the expectation of always passing a Grade A. 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 $80,000 - $90,000 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 Work From Home Free Food & Snacks Wellness Resources
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 01, 2024
Full time
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job title Assistant Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Non-Exempt Position Summary Provides support and assistance to the unit manager in the areas of scheduling, time and attendance tracking, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. This position will require the manager to be hands on and on the floor during peak times supporting employees and providing excellent customer service. The Assistant Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations. Expected Hours of Work This is a full time position whose schedule is based on the customers' needs and needs of the business. The position primarily works a set schedule during the school year, includes 1 weekend day and can include weekends, evenings, and late night hours. The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year (estimated 32 weeks), and additional hours during peak periods of business and special events. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek. Essential Functions Staff Supervision Participates in subordinate coaching, counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains schedules in payroll/time and attendance system, creates/maintains schedules in terms of request for days off, substitutions, dropping/filling shifts. Oversees student manager program - keeping track of attendance issues for student employees in terms of progressive disciplinary actions. Maintains and updates unit checklists for all stations and employees. Maintains micros system or operating system for the unit. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Production Management Assures efficiency in ordering, receiving and storage process for the unit. Provides leadership for the development of menu concepts and special promotions. Works with Unit Manager and Executive Chef to assure unit is aligned with company's culinary vision. Assures that menus, recipes, modifications/exceptions, and culinary initiatives are reviewed with the Unit Manager and Executive Chef for input and approval. Assures the excellence of all food production aspects including food presentation, safety and sanitation, recipe changes and product development, menu item pricing and market analysis, inventory, requisitions and transfers. Hands-on understanding of multi-unit operations. Service Management Establishes the customer service expectations for the unit including staff training, and processes to gather and respond to customer feedback (internal customer) and suggestions. Assures development and maintenance of appropriate signage for the unit. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. 2 years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 01, 2024
Full time
Job title Assistant Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Non-Exempt Position Summary Provides support and assistance to the unit manager in the areas of scheduling, time and attendance tracking, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. This position will require the manager to be hands on and on the floor during peak times supporting employees and providing excellent customer service. The Assistant Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations. Expected Hours of Work This is a full time position whose schedule is based on the customers' needs and needs of the business. The position primarily works a set schedule during the school year, includes 1 weekend day and can include weekends, evenings, and late night hours. The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year (estimated 32 weeks), and additional hours during peak periods of business and special events. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek. Essential Functions Staff Supervision Participates in subordinate coaching, counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains schedules in payroll/time and attendance system, creates/maintains schedules in terms of request for days off, substitutions, dropping/filling shifts. Oversees student manager program - keeping track of attendance issues for student employees in terms of progressive disciplinary actions. Maintains and updates unit checklists for all stations and employees. Maintains micros system or operating system for the unit. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Production Management Assures efficiency in ordering, receiving and storage process for the unit. Provides leadership for the development of menu concepts and special promotions. Works with Unit Manager and Executive Chef to assure unit is aligned with company's culinary vision. Assures that menus, recipes, modifications/exceptions, and culinary initiatives are reviewed with the Unit Manager and Executive Chef for input and approval. Assures the excellence of all food production aspects including food presentation, safety and sanitation, recipe changes and product development, menu item pricing and market analysis, inventory, requisitions and transfers. Hands-on understanding of multi-unit operations. Service Management Establishes the customer service expectations for the unit including staff training, and processes to gather and respond to customer feedback (internal customer) and suggestions. Assures development and maintenance of appropriate signage for the unit. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. 2 years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job title Catering Kitchen Manager Reports to Director of Catering and Concessions Department Three Pillars Catering and Concessions FLSA Status Full-Time, Exempt Position Summary Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Kitchen Supervision and Operations Conducts daily pre-service, and follows up on daily side work. Create daily prep lists and assign production work as needed to all staff Monitors operations food or event food to ensure guest service and food standards are upheld. Enforces high standards of facility and equipment cleaning and sanitation. Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed. Responds to guest comments and concerns. Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines. Hands on management is required Proficient in all hourly positions with the ability to jump in and assist where needed. Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest. Participates in subordinate coaching, counseling and disciplinary procedures. Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit. Communicate with front of house staff daily Prepare and conduct regular meetings with the kitchen employees Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines. Knowledgeable in all CDS kitchen operations and ability to assist in any location. Responsible for preparing and placing food, paper and service ware orders. Ensures stringent inventory and security controls. Completes weekly inventory and food cost. Accurate preparation of inventory, payroll, and other financial and operational statements as assigned. Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short Education and Training Associate's Degree or higher in food service or related field preferred. Desired Qualifications Minimum 3 years experience in a high volume food service establishment, preferably catering Exemplary customer service skills. Exceptional organizational, interpersonal, and communication skills. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Valid driver's license Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel May need to travel across UB campuses and may need to attend conferences, special events Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 01, 2024
Full time
Job title Catering Kitchen Manager Reports to Director of Catering and Concessions Department Three Pillars Catering and Concessions FLSA Status Full-Time, Exempt Position Summary Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Kitchen Supervision and Operations Conducts daily pre-service, and follows up on daily side work. Create daily prep lists and assign production work as needed to all staff Monitors operations food or event food to ensure guest service and food standards are upheld. Enforces high standards of facility and equipment cleaning and sanitation. Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed. Responds to guest comments and concerns. Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines. Hands on management is required Proficient in all hourly positions with the ability to jump in and assist where needed. Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest. Participates in subordinate coaching, counseling and disciplinary procedures. Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit. Communicate with front of house staff daily Prepare and conduct regular meetings with the kitchen employees Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines. Knowledgeable in all CDS kitchen operations and ability to assist in any location. Responsible for preparing and placing food, paper and service ware orders. Ensures stringent inventory and security controls. Completes weekly inventory and food cost. Accurate preparation of inventory, payroll, and other financial and operational statements as assigned. Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short Education and Training Associate's Degree or higher in food service or related field preferred. Desired Qualifications Minimum 3 years experience in a high volume food service establishment, preferably catering Exemplary customer service skills. Exceptional organizational, interpersonal, and communication skills. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Valid driver's license Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel May need to travel across UB campuses and may need to attend conferences, special events Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Position Title: Busser (Apache Tee, Broken Arrow Tap House, Wendell's, Red Hat Grille, The Market at the Mountain) Reports To: Restaurant Manager, Assistant Manager, Supervisor Supervises: N/A Summary of Position Assist the server to which he/she is assigned to for the duration of the shift. Prepares tea, coffee, ice; stocks glassware, dinnerware and plates; pre-busses busser's assigned stations. Assists all customers in dining room. Breaks down bussed items in dishwashing area. Key Responsibilities and Performance/Behaviors Ability Can explain and demonstrate Hospitality Behaviors and Performance Standards. Understands where to get the information needed to complete tasks to standard. Can explain and demonstrate technical skills used to complete tasks to standard. Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard. Understands how to take ownership of problems and solve them when solutions may not be available. Can explain how to request help from others when needed to complete task or goal. Has complete knowledge and can tell others of IMGR&C products and services. Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner. Performance Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP's and task lists. Responds to obstacles; finds new ways to reach desired end results. In absence of guidance, acts and takes charge to respond to guest or internal customer needs. Responds to change by quickly applying talent and skills in a positive way to succeed. Supports achievement of Quality Goal; "Do it right the first time." Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair. Makes suggestions to improve performance. Behavior Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills). Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Respects individuality of others; continues to communicate in order to work together. Speaks positively about guests, other team members and our business in all situations on and off property. Treats other with respect in all situations. Service Serves others. Identifies and can communicate needs of guests and others. Takes quick action to serve others in a way that meets/exceeds their needs. Identifies ways to improve individual or team's service to others. Provides service outside job responsibilities if needed to help resort succeed. Takes ownership of guest problem(s) until it is solved. Professionalism Meets IMGR&C Appearance standards. Professionally supports IMGR&C reputation and image in all situations, on and off property. Attendance Meets IMG&C policy for attendance. Informs supervisor of future absence as far in advance as possible. Required to work all Marketing Special Events and Concerts. Communication Provides information others need to succeed, in time for them to use it. Shares with next shift the information needed for them to succeed. Listens to others without interruption; acts on their feedback when possible. Asks questions to better understand expectations of others. Reports all guest complaints and compliments to Supervisor or Manager. Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards. Team Work Puts Success of team ahead of personal success. Helps other team members succeed without being asked. Takes action to resolve conflict between individuals. Helps other departments achieve success. Reports ideas to increase team success and guest satisfaction to Supervisor or Manager. Does whatever is necessary to help department and resort success. Contributes ideas that support progress and success at shift, team and departmental meetings. Essential Duties and Responsibilities include the following and are subject to change at management's discretion: Inspects assigned area/pantry area for organization and cleanliness. Inspects tables/chairs of assigned section and reports any damage noticed to Manager or Supervisor on duty. Clears and resets tables, cleans ashtrays in smoking sections. Removes extra place setting(s) or adds place settings as needed. Removes and separates dishware, glassware and silverware for washing. Puts away washed dishware, glassware and silverware when assigned to pantry. Polishes all glassware and silverware as needed. Prepares takeout items for guest/customer. Maintains a clean and organized bussing/pantry area at all times making sure panty area is fully stocked. Completes assigned opening and closing side work. Keeps floor clean in dining room, pantry, in front of buffet line areas. Keeps beverages freshly prepared and ready for servers. Greets and seats guest if necessary. Pours non-alcoholic beverages for customers. Folds napkins and rolls silverware as necessary. Assists other departments when necessary. Adheres to all regulatory, departmental and casino policies and procedures. Supervisory Responsibilities Education and/or Experience Requirements Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork. High School Diploma or General Education Degree (GED) or six months to one year job-related experience and/or training; or equivalent combination of educational and experience may be substituted. Mescalero Apache Tribal preference; bicultural experience preferred. Physical Demands The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position. While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours. Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.
May 02, 2024
Full time
Position Title: Busser (Apache Tee, Broken Arrow Tap House, Wendell's, Red Hat Grille, The Market at the Mountain) Reports To: Restaurant Manager, Assistant Manager, Supervisor Supervises: N/A Summary of Position Assist the server to which he/she is assigned to for the duration of the shift. Prepares tea, coffee, ice; stocks glassware, dinnerware and plates; pre-busses busser's assigned stations. Assists all customers in dining room. Breaks down bussed items in dishwashing area. Key Responsibilities and Performance/Behaviors Ability Can explain and demonstrate Hospitality Behaviors and Performance Standards. Understands where to get the information needed to complete tasks to standard. Can explain and demonstrate technical skills used to complete tasks to standard. Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard. Understands how to take ownership of problems and solve them when solutions may not be available. Can explain how to request help from others when needed to complete task or goal. Has complete knowledge and can tell others of IMGR&C products and services. Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner. Performance Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP's and task lists. Responds to obstacles; finds new ways to reach desired end results. In absence of guidance, acts and takes charge to respond to guest or internal customer needs. Responds to change by quickly applying talent and skills in a positive way to succeed. Supports achievement of Quality Goal; "Do it right the first time." Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair. Makes suggestions to improve performance. Behavior Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills). Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Respects individuality of others; continues to communicate in order to work together. Speaks positively about guests, other team members and our business in all situations on and off property. Treats other with respect in all situations. Service Serves others. Identifies and can communicate needs of guests and others. Takes quick action to serve others in a way that meets/exceeds their needs. Identifies ways to improve individual or team's service to others. Provides service outside job responsibilities if needed to help resort succeed. Takes ownership of guest problem(s) until it is solved. Professionalism Meets IMGR&C Appearance standards. Professionally supports IMGR&C reputation and image in all situations, on and off property. Attendance Meets IMG&C policy for attendance. Informs supervisor of future absence as far in advance as possible. Required to work all Marketing Special Events and Concerts. Communication Provides information others need to succeed, in time for them to use it. Shares with next shift the information needed for them to succeed. Listens to others without interruption; acts on their feedback when possible. Asks questions to better understand expectations of others. Reports all guest complaints and compliments to Supervisor or Manager. Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards. Team Work Puts Success of team ahead of personal success. Helps other team members succeed without being asked. Takes action to resolve conflict between individuals. Helps other departments achieve success. Reports ideas to increase team success and guest satisfaction to Supervisor or Manager. Does whatever is necessary to help department and resort success. Contributes ideas that support progress and success at shift, team and departmental meetings. Essential Duties and Responsibilities include the following and are subject to change at management's discretion: Inspects assigned area/pantry area for organization and cleanliness. Inspects tables/chairs of assigned section and reports any damage noticed to Manager or Supervisor on duty. Clears and resets tables, cleans ashtrays in smoking sections. Removes extra place setting(s) or adds place settings as needed. Removes and separates dishware, glassware and silverware for washing. Puts away washed dishware, glassware and silverware when assigned to pantry. Polishes all glassware and silverware as needed. Prepares takeout items for guest/customer. Maintains a clean and organized bussing/pantry area at all times making sure panty area is fully stocked. Completes assigned opening and closing side work. Keeps floor clean in dining room, pantry, in front of buffet line areas. Keeps beverages freshly prepared and ready for servers. Greets and seats guest if necessary. Pours non-alcoholic beverages for customers. Folds napkins and rolls silverware as necessary. Assists other departments when necessary. Adheres to all regulatory, departmental and casino policies and procedures. Supervisory Responsibilities Education and/or Experience Requirements Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork. High School Diploma or General Education Degree (GED) or six months to one year job-related experience and/or training; or equivalent combination of educational and experience may be substituted. Mescalero Apache Tribal preference; bicultural experience preferred. Physical Demands The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position. While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours. Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.