Saz's Catering Description: If you are passionate about providing exceptional hospitality and creating memorable experiences for our guests, we invite you to join our team. Saz's Catering is seeking an Event Manager to direct all aspects of our private events including weddings, rehearsal dinners, fundraisers, and corporate events. This role will be the on-site point of contact for clients and vendors while managing the event timelines. We provide 'The Finest' in food, service, and genuine hospitality to everyone we serve, everywhere we go, in every way we can. We offer very flexible scheduling and competitive wages starting at $21 per hour (DOE). CLICK to learn more about our team. Requirements: Provide direction, guidance and training to catering staff, event servers, and bartenders Lead event teams in picking, loading, transportation and setup of events, as well as teardown and unpacking Instruct event team in process of food preparation, plating, service, and sanitation on site while using a variety of cooking equipment which may include deep fryers, convection ovens, and grills Participate in sales and operations meetings Keep an eye out for opportunities to delight our guests Must be able to walk, stand and lift moderate weights for extended periods Have a valid Driver's License with insurable record in order to operate a variety of company-owned vehicles Please have at least one year's experience working in hospitality, as an event coordinator or supervisory role. Don't forget to ask about our FT and PT benefits! Saz's Hospitality Group is a locally owned, family business that has been a Milwaukee staple for over 47 years. We have an amazing team of people who care deeply for each other and our guests. We immerse ourselves in the work that we love and the memorable experiences we are fortunate to provide. Wait! Before you go, let us brag a little We are proud to be a SEVEN time winner of the Journal / Sentinel's Top Workplaces Award, and Saz's Catering was just awarded The Knot's Best of Weddings and Wedding Wire Couple's Choice Award (Saz's Hospitality Group operates 5 exclusive event venues)! At Saz's, we want you to be YOU - we celebrate everyone for who they are. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills - creating an inclusive environment for all members. We are an equal opportunity employer and fully subscribe to the principles of equal opportunity. It is our policy to seek and employ the best qualified personnel in all positions without regard to race, color, religion, age, sexual orientation, gender identity, disability, national origin or any other basis made unlawful by either state or federal law. It is our policy to comply with all federal and state employment statutes. Information requested on this application will not be used for any purpose prohibited by law. Compensation details: 14-14 PI777ba6-
May 02, 2024
Full time
Saz's Catering Description: If you are passionate about providing exceptional hospitality and creating memorable experiences for our guests, we invite you to join our team. Saz's Catering is seeking an Event Manager to direct all aspects of our private events including weddings, rehearsal dinners, fundraisers, and corporate events. This role will be the on-site point of contact for clients and vendors while managing the event timelines. We provide 'The Finest' in food, service, and genuine hospitality to everyone we serve, everywhere we go, in every way we can. We offer very flexible scheduling and competitive wages starting at $21 per hour (DOE). CLICK to learn more about our team. Requirements: Provide direction, guidance and training to catering staff, event servers, and bartenders Lead event teams in picking, loading, transportation and setup of events, as well as teardown and unpacking Instruct event team in process of food preparation, plating, service, and sanitation on site while using a variety of cooking equipment which may include deep fryers, convection ovens, and grills Participate in sales and operations meetings Keep an eye out for opportunities to delight our guests Must be able to walk, stand and lift moderate weights for extended periods Have a valid Driver's License with insurable record in order to operate a variety of company-owned vehicles Please have at least one year's experience working in hospitality, as an event coordinator or supervisory role. Don't forget to ask about our FT and PT benefits! Saz's Hospitality Group is a locally owned, family business that has been a Milwaukee staple for over 47 years. We have an amazing team of people who care deeply for each other and our guests. We immerse ourselves in the work that we love and the memorable experiences we are fortunate to provide. Wait! Before you go, let us brag a little We are proud to be a SEVEN time winner of the Journal / Sentinel's Top Workplaces Award, and Saz's Catering was just awarded The Knot's Best of Weddings and Wedding Wire Couple's Choice Award (Saz's Hospitality Group operates 5 exclusive event venues)! At Saz's, we want you to be YOU - we celebrate everyone for who they are. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills - creating an inclusive environment for all members. We are an equal opportunity employer and fully subscribe to the principles of equal opportunity. It is our policy to seek and employ the best qualified personnel in all positions without regard to race, color, religion, age, sexual orientation, gender identity, disability, national origin or any other basis made unlawful by either state or federal law. It is our policy to comply with all federal and state employment statutes. Information requested on this application will not be used for any purpose prohibited by law. Compensation details: 14-14 PI777ba6-
Essential Duties and Responsibilities: Ensures assigned locations are 100% ready to satisfy the business needs for each operating day Prepares food for all catered and special events. Involves planning, setting, and assisting throughout the events. Ensures assigned event spaces are ready for service prior to guest arrival Train Sup 1s and Team Members on all Six Flags policies including proper food equipment, equipment use, standard operating procedures, mobile order sales and all register functions. Completes daily inventory orders by requested time Ensures Inventory is accurate during Inventory counts Transports, Prepares, Cooks, Assembles and Serves various food items as needed while following all D.A. regulations regarding food preparation Maintains a safe, sanitary, organized and clean work environment while following all local Health Department guidelines Ensures the integrity of opening and closing tasks in- all food and beverage locations are to or above standards Provides great guest experience by being Friendly, Clean, Fast and Safe Listens and reacts to Guest and Team Member Feedback Encourages upselling Drink Bottles to every Guest by leading by example Reports to work as scheduled by complying with the companies attendance policies Ensures all staff is adhering to Six Flags Meal and Break Policies Coaches, Counsels, issues Corrective Action and Evaluates Team Members as Necessary Performs other tasks that may be assigned by management as business dictates Skills and Qualifications: Minimum 18+ Outgoing, professional, and friendly demeanor Demonstrate good communication and decision making skills Ability to train, multi task, work well with others and follow directions Ability to work, stand and walk for up to 6 hours at a time in all weather conditions Available to work flexible hours including nights, weekends, and holidays Complete employment between the end of April 2024 to August 2024
May 01, 2024
Full time
Essential Duties and Responsibilities: Ensures assigned locations are 100% ready to satisfy the business needs for each operating day Prepares food for all catered and special events. Involves planning, setting, and assisting throughout the events. Ensures assigned event spaces are ready for service prior to guest arrival Train Sup 1s and Team Members on all Six Flags policies including proper food equipment, equipment use, standard operating procedures, mobile order sales and all register functions. Completes daily inventory orders by requested time Ensures Inventory is accurate during Inventory counts Transports, Prepares, Cooks, Assembles and Serves various food items as needed while following all D.A. regulations regarding food preparation Maintains a safe, sanitary, organized and clean work environment while following all local Health Department guidelines Ensures the integrity of opening and closing tasks in- all food and beverage locations are to or above standards Provides great guest experience by being Friendly, Clean, Fast and Safe Listens and reacts to Guest and Team Member Feedback Encourages upselling Drink Bottles to every Guest by leading by example Reports to work as scheduled by complying with the companies attendance policies Ensures all staff is adhering to Six Flags Meal and Break Policies Coaches, Counsels, issues Corrective Action and Evaluates Team Members as Necessary Performs other tasks that may be assigned by management as business dictates Skills and Qualifications: Minimum 18+ Outgoing, professional, and friendly demeanor Demonstrate good communication and decision making skills Ability to train, multi task, work well with others and follow directions Ability to work, stand and walk for up to 6 hours at a time in all weather conditions Available to work flexible hours including nights, weekends, and holidays Complete employment between the end of April 2024 to August 2024
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Assists the Director of Catering and/or Director of Sales and Marketing to ensure compliance with and completion of all daily operational procedures by the Catering Department. Maintain complete knowledge of and comply with all Shaner Hotels, franchise, and hotel/departmental policies and procedures, ensuring that Catering team is informed as well. Meet with clients to work out the details of their functions. Escort clients through the property and highlight features of facility as well as available services. Suggestively sell menus, which meet the clients' needs and maximize revenues. Welcome group contact upon arrival at function and ensure guest satisfaction. Contact clients after scheduled functions to ensure guest satisfaction and to solicit for re-booking. Actively solicit and book business following hotel standards. Attend designated meetings (BEO Meetings, Departmental Meetings, Staff Meeting), menu and wine tastings. Keep abreast of current market trends and research competitors. Project a professional image of the hotel. Coordinates and maintains effective relations with other departments in hotel to maintain excellent guest service and to promote programs. Responsibilities Responsible for development, solicitation, detailing and maintenance of accounts in assigned market segments. Required to meet or exceed budget goals and established quotas. Manage all aspects of booking meetings and catering functions to include proposals, contracts and detailing Banquet Event Orders. Qualifications High school graduate or equivalent; college degree in hospitality management or business preferred. Minimum 1-year prior experience in Sales, Catering or Convention Services. Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding. Ability to speak effectively before groups of customers or employees of organization. Bilingual English / Spanish a plus. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Familiarity with Sales and Marketing tools. Knowledge of all styles of room set-ups, standard equipment involved and proper handling of the standard equipment. Knowledge of accommodating room capacities and organizing set-up requirements from information on Banquet Event Orders. Previous training in the hospitality industry, food service or the culinary fields. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 01, 2024
Full time
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Assists the Director of Catering and/or Director of Sales and Marketing to ensure compliance with and completion of all daily operational procedures by the Catering Department. Maintain complete knowledge of and comply with all Shaner Hotels, franchise, and hotel/departmental policies and procedures, ensuring that Catering team is informed as well. Meet with clients to work out the details of their functions. Escort clients through the property and highlight features of facility as well as available services. Suggestively sell menus, which meet the clients' needs and maximize revenues. Welcome group contact upon arrival at function and ensure guest satisfaction. Contact clients after scheduled functions to ensure guest satisfaction and to solicit for re-booking. Actively solicit and book business following hotel standards. Attend designated meetings (BEO Meetings, Departmental Meetings, Staff Meeting), menu and wine tastings. Keep abreast of current market trends and research competitors. Project a professional image of the hotel. Coordinates and maintains effective relations with other departments in hotel to maintain excellent guest service and to promote programs. Responsibilities Responsible for development, solicitation, detailing and maintenance of accounts in assigned market segments. Required to meet or exceed budget goals and established quotas. Manage all aspects of booking meetings and catering functions to include proposals, contracts and detailing Banquet Event Orders. Qualifications High school graduate or equivalent; college degree in hospitality management or business preferred. Minimum 1-year prior experience in Sales, Catering or Convention Services. Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding. Ability to speak effectively before groups of customers or employees of organization. Bilingual English / Spanish a plus. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Familiarity with Sales and Marketing tools. Knowledge of all styles of room set-ups, standard equipment involved and proper handling of the standard equipment. Knowledge of accommodating room capacities and organizing set-up requirements from information on Banquet Event Orders. Previous training in the hospitality industry, food service or the culinary fields. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Helps ensure compliance with and completion of all daily operational procedures by the Sales department. Maintain complete knowledge of and comply with all Shaner Hotels, franchise, and hotel/departmental policies and procedures. Monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable. Coordinate group's requests for additions/changes to scheduled arrangements and in accordance with departmental standards. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Meet with clients to work out the details of their functions. Escort clients through the property and highlight features of facility as well as available services. Responsibilities The Catering Event Manager is responsible for all details regarding all conventions in house, while servicing and being available to the clients while on the property. This position requires a high level of positive attitude with a strong belief in service; Responsible for the management of all aspects of the Convention Services department in accordance with hotel standards; Coordinates and details client's functions and maintains budgeted revenues through successful completion of clients functions; Directs, implements and maintains a management philosophy which serves as a guide to Convention Services staff. Qualifications. High school graduate, some college preferred Minimum 1-year prior experience in Sales, Catering or Convention Services. Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding. Ability to speak effectively before groups of customers or employees of organization. Bilingual English / Spanish a plus. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Familiarity with Sales and Marketing tools. Knowledge of all styles of room set-ups, standard equipment involved and proper handling of the standard equipment. Knowledge of accommodating room capacities and organizing set-up requirements from information on Banquet Event Orders. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 01, 2024
Full time
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Helps ensure compliance with and completion of all daily operational procedures by the Sales department. Maintain complete knowledge of and comply with all Shaner Hotels, franchise, and hotel/departmental policies and procedures. Monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable. Coordinate group's requests for additions/changes to scheduled arrangements and in accordance with departmental standards. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Meet with clients to work out the details of their functions. Escort clients through the property and highlight features of facility as well as available services. Responsibilities The Catering Event Manager is responsible for all details regarding all conventions in house, while servicing and being available to the clients while on the property. This position requires a high level of positive attitude with a strong belief in service; Responsible for the management of all aspects of the Convention Services department in accordance with hotel standards; Coordinates and details client's functions and maintains budgeted revenues through successful completion of clients functions; Directs, implements and maintains a management philosophy which serves as a guide to Convention Services staff. Qualifications. High school graduate, some college preferred Minimum 1-year prior experience in Sales, Catering or Convention Services. Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding. Ability to speak effectively before groups of customers or employees of organization. Bilingual English / Spanish a plus. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Familiarity with Sales and Marketing tools. Knowledge of all styles of room set-ups, standard equipment involved and proper handling of the standard equipment. Knowledge of accommodating room capacities and organizing set-up requirements from information on Banquet Event Orders. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Hospitality Positions - Banquet Servers, Concessions, Buffet Attendants $14 - $20/hr. depending on the actual job/position. On the bus line. Downtown Cincinnati area. We are looking for people with positive attitudes and customer service skills! These are part-time event-based jobs and are a great way to make extra money! We have a lot of events coming up. Apply today for more details! Summary Responsibilities for the Banquet Server position ($20/hr) : • Serve plated dinners to guests using top-notch customer service skills. • Assist in meals pre-service preparation (rolling silverware, table setting, etc.) and post-service clean-up. • Professional demeanor to provide an excellent customer experience. • Keep drinks full and clear dishes once guests are finished. • Requires ability to communicate effectively with people, including but not limited to, banquet guests, co-workers, catering, kitchen, event staff and management. • Requires a strong work ethic and positive attitude. • Attire must be professional and adhere to dress code standards. • Must be able to take direction and carry out the directions efficiently and effectively. • Requires great people skills and great customer service skills. • Must be comfortable on your feet for extended periods of time in a fast-paced environment. $14-$20 / hour depending on the actual job. Great Opportunity to earn extra money! On the bus line. Downtown Cincinnati area. Apply Today!
May 01, 2024
Full time
Hospitality Positions - Banquet Servers, Concessions, Buffet Attendants $14 - $20/hr. depending on the actual job/position. On the bus line. Downtown Cincinnati area. We are looking for people with positive attitudes and customer service skills! These are part-time event-based jobs and are a great way to make extra money! We have a lot of events coming up. Apply today for more details! Summary Responsibilities for the Banquet Server position ($20/hr) : • Serve plated dinners to guests using top-notch customer service skills. • Assist in meals pre-service preparation (rolling silverware, table setting, etc.) and post-service clean-up. • Professional demeanor to provide an excellent customer experience. • Keep drinks full and clear dishes once guests are finished. • Requires ability to communicate effectively with people, including but not limited to, banquet guests, co-workers, catering, kitchen, event staff and management. • Requires a strong work ethic and positive attitude. • Attire must be professional and adhere to dress code standards. • Must be able to take direction and carry out the directions efficiently and effectively. • Requires great people skills and great customer service skills. • Must be comfortable on your feet for extended periods of time in a fast-paced environment. $14-$20 / hour depending on the actual job. Great Opportunity to earn extra money! On the bus line. Downtown Cincinnati area. Apply Today!
Job Classification Catering Employee Department Three Pillars Catering and Concessions Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time and Part Time positions available, Non-Exempt, Hourly Starting Rate $15.30 + Gratuity (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included for full time positions Present Schedule Schedule Varies, Event Based Business Must be available days, evenings, weekends, with hours changing weekly Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering. Set up, service, and cleanup of special events on and off UB Campus for clients. Job Requirements Professional appearance. Attention to detail. Ability to work well with team. Good eye contact / people skills. Willing to do prep and clean up on occasion. Open availability. Familiar with off premises catering - i.e. loading & unloading of equipment, set up. Punctuality and consistent attendance. Must be able to read and write English. Must be able to communicate well with customers and management. Must have excellent customer service skills. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills. Must be able to make independence decisions. Must have dependable transportation. Must work Catering, Concessions and any other special events assigned to the department. Must obtain PCI certification through Campus Dining for working events. Job Assignments Ensure exemplary guest service through all forms of banquet service, carving stations, bartending, running food during events, buffets, plated, replenishing product and supplies in compliance with event standards. Ensure that events are properly equipped and executed by transporting, pulling, setting up and breaking down, as well as returning equipment to designated storages in compliance with event standards and instructions. Perform side work by helping to provide a safe and clean work environment. Clean, organize and restock equipment/product returning from catering events. Perform other duties as assigned. Service at Presidential events, President Residence and Butler Mansion. Demonstrate excellent customer service at all times. General cleaning and other food service duties as requested by management. 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. 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 minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. 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. 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 Classification Catering Employee Department Three Pillars Catering and Concessions Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time and Part Time positions available, Non-Exempt, Hourly Starting Rate $15.30 + Gratuity (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included for full time positions Present Schedule Schedule Varies, Event Based Business Must be available days, evenings, weekends, with hours changing weekly Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering. Set up, service, and cleanup of special events on and off UB Campus for clients. Job Requirements Professional appearance. Attention to detail. Ability to work well with team. Good eye contact / people skills. Willing to do prep and clean up on occasion. Open availability. Familiar with off premises catering - i.e. loading & unloading of equipment, set up. Punctuality and consistent attendance. Must be able to read and write English. Must be able to communicate well with customers and management. Must have excellent customer service skills. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills. Must be able to make independence decisions. Must have dependable transportation. Must work Catering, Concessions and any other special events assigned to the department. Must obtain PCI certification through Campus Dining for working events. Job Assignments Ensure exemplary guest service through all forms of banquet service, carving stations, bartending, running food during events, buffets, plated, replenishing product and supplies in compliance with event standards. Ensure that events are properly equipped and executed by transporting, pulling, setting up and breaking down, as well as returning equipment to designated storages in compliance with event standards and instructions. Perform side work by helping to provide a safe and clean work environment. Clean, organize and restock equipment/product returning from catering events. Perform other duties as assigned. Service at Presidential events, President Residence and Butler Mansion. Demonstrate excellent customer service at all times. General cleaning and other food service duties as requested by management. 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. 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 minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. 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. 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.
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.
Location Description: Black Desert Resort, located in the stunning landscape of Southern Utah, offers a unique luxury experience amidst breathtaking natural scenery. Our resort features a championship 19-hole golf course designed by Tom Weiskopf, luxurious accommodations, and a variety of amenities including upscale dining options, a state-of-the-art conference spacem, spa, and retail options. We cater to discerning guests seeking a unique and high-end experience, offering them impeccable accommodations, world-class amenities, and an unforgettable stay. Job Overview: The Senior Banquet Manager oversees the planning, organization, and execution of all banquet functions at the resort, ensuring a high level of quality and guest satisfaction. The Senior Banquet Manager will play a key role in maintaining and enhancing the resort's reputation for hosting exceptional events. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $85,000 - $90,000 + Commission. Actual pay will be adjusted based on experience. Job Responsibilities but not limited to: Lead and manage all banquet operations, including staff management, event planning, setup, execution, and breakdown. Work closely with Catering Sales and clients to understand their event needs and preferences, and tailor banquet services to meet these requirements. Collaborate with the culinary team to design menus and coordinate food service for events. Ensure all banquet spaces are impeccably maintained and set up according to event specifications. Oversee the hiring, training, and development of banquet staff, ensuring a high standard of service. Manage banquet budget, including cost control and revenue generation, and provide regular financial reports. Develop and implement policies and procedures to improve the efficiency and quality of banquet services. Coordinate with other departments (sales, marketing, housekeeping) to ensure seamless event execution. Address and resolve any issues or concerns raised by clients or staff promptly and professionally. Stay updated with the latest trends in event management and strive to enhance the resort's banquet offerings. Bachelor's degree in Hospitality Management, Event Management, or a related field. Minimum of 5 years of experience in banquet or event management, preferably in a luxury hotel or resort setting. Strong leadership and team management skills, with the ability to motivate and inspire a team. Excellent organizational, planning, and multitasking abilities. Strong communication and interpersonal skills, with a focus on customer service. Proficient in banquet management software and Microsoft Office Suite. Ability to work flexibly, including evenings, weekends, and holidays, as required by event schedules. Compensation details: 0 Yearly Salary PI16faa1edf28d-3073
Apr 26, 2024
Full time
Location Description: Black Desert Resort, located in the stunning landscape of Southern Utah, offers a unique luxury experience amidst breathtaking natural scenery. Our resort features a championship 19-hole golf course designed by Tom Weiskopf, luxurious accommodations, and a variety of amenities including upscale dining options, a state-of-the-art conference spacem, spa, and retail options. We cater to discerning guests seeking a unique and high-end experience, offering them impeccable accommodations, world-class amenities, and an unforgettable stay. Job Overview: The Senior Banquet Manager oversees the planning, organization, and execution of all banquet functions at the resort, ensuring a high level of quality and guest satisfaction. The Senior Banquet Manager will play a key role in maintaining and enhancing the resort's reputation for hosting exceptional events. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $85,000 - $90,000 + Commission. Actual pay will be adjusted based on experience. Job Responsibilities but not limited to: Lead and manage all banquet operations, including staff management, event planning, setup, execution, and breakdown. Work closely with Catering Sales and clients to understand their event needs and preferences, and tailor banquet services to meet these requirements. Collaborate with the culinary team to design menus and coordinate food service for events. Ensure all banquet spaces are impeccably maintained and set up according to event specifications. Oversee the hiring, training, and development of banquet staff, ensuring a high standard of service. Manage banquet budget, including cost control and revenue generation, and provide regular financial reports. Develop and implement policies and procedures to improve the efficiency and quality of banquet services. Coordinate with other departments (sales, marketing, housekeeping) to ensure seamless event execution. Address and resolve any issues or concerns raised by clients or staff promptly and professionally. Stay updated with the latest trends in event management and strive to enhance the resort's banquet offerings. Bachelor's degree in Hospitality Management, Event Management, or a related field. Minimum of 5 years of experience in banquet or event management, preferably in a luxury hotel or resort setting. Strong leadership and team management skills, with the ability to motivate and inspire a team. Excellent organizational, planning, and multitasking abilities. Strong communication and interpersonal skills, with a focus on customer service. Proficient in banquet management software and Microsoft Office Suite. Ability to work flexibly, including evenings, weekends, and holidays, as required by event schedules. Compensation details: 0 Yearly Salary PI16faa1edf28d-3073
Responsible for greeting guests and creating an exceptional Aulani dining experience. Servers take/deliver orders and anticipate additional needs while bringing the story of Aulani to life in their interactions. May be involved with role playing or themed restaurants. High guest service expectations, initiative and ability to hold conversations with guests to assist with a storytelling experience while dining. Responsibilities : Must be comfortable working in a banquet environment Review BEO's and set tables, linen and service ware based on requirements Greet and seat guest Ability to serve 4-6 table stations, depending on party size which includes taking food order, entering in POS system, delivering food to tables and following up with guest service and needs until meals are complete and guest leaves (all course meals, refills, pre-bussing tables etc.) Some computer experience, working with POS systems; entering guest food orders accurately and efficiently May set tables and/or seat guests Ability to anticipate Guests needs and act accordingly Serves food and beverage to Guests at proper temperature • Shares knowledge of wines, spirits to Guests Able to articulate menu options and ingredients to Guests Assists guests with directions, entertainment, show event schedules and other information Clears tables and perform pre-bussing duties Ability to work with kitchen/restaurant equipment including, but not limited to coffee brewers, juice and soda fountains and toasters Must be comfortable working with kitchen supplies including small/large trays, carafes, coffee pots, plates, silverware and glassware Practices proper sanitation procedures and maintains cleanliness of the side stations • Completes assigned side work as necessary including but not limited to: polishing silverware, folding/rolling napkins, filling condiment caddies, cleaning beverage side station, slicing and pitting fruit for garnishing drinks May combine the serving of food with a small amount of the preparation of food May serve as a Cocktail server Enters guest order into system, delivers guest check, completes self-banking of guest checks Basic Qualifications : Must meet state requirements to obtain Hawaii Liquor Commission card Must be at least 21 years of age Previous serving experience required Ability to multi task and work in a very fast paced environment Speed, accuracy and efficiency are required and ability to work well under pressure Demonstrated ability to own and resolve guest situations Demonstrated excellent Guest service and service recover skills Adept at troubleshooting and can calmly handle difficult situations Self directed, trusted and well respected by peers May be part-time or seasonal roles Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Availability Requirements: Training Availability: 2-3 weeks of full availability (day AND evening) will be required immediately following the start date to complete the training Minimum 3 days of FULL AVAILABILITY per week ongoing Preferred Qualifications: Alcohol Awareness Training (i.e. RVP, TIPS or equivalent) Previous bartending experience in a fast paced high volume environment Some food serving knowledge/experience Knowledge of Hawaiian/Japanese language preferred Full availability for any shift, seven (7) days per week, including nights, weekends, and holidays is preferred. Additional Information : SCHEDULE AVAILABILTY Position is Part-time. Must be available for a minimum of 3 full days of availability. Minimum 3 days with 1 of the days must be on a Saturday and the other 2 days during the weekday on either Tuesday, Wednesday or Friday. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. SUBMITTING YOUR APPLICATION After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page. .Keyword: AULANICASTING, Aulani Casting The pay rate for this role in Hawaii is $14.00 per hour, plus gratuities. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit: .
Apr 26, 2024
Full time
Responsible for greeting guests and creating an exceptional Aulani dining experience. Servers take/deliver orders and anticipate additional needs while bringing the story of Aulani to life in their interactions. May be involved with role playing or themed restaurants. High guest service expectations, initiative and ability to hold conversations with guests to assist with a storytelling experience while dining. Responsibilities : Must be comfortable working in a banquet environment Review BEO's and set tables, linen and service ware based on requirements Greet and seat guest Ability to serve 4-6 table stations, depending on party size which includes taking food order, entering in POS system, delivering food to tables and following up with guest service and needs until meals are complete and guest leaves (all course meals, refills, pre-bussing tables etc.) Some computer experience, working with POS systems; entering guest food orders accurately and efficiently May set tables and/or seat guests Ability to anticipate Guests needs and act accordingly Serves food and beverage to Guests at proper temperature • Shares knowledge of wines, spirits to Guests Able to articulate menu options and ingredients to Guests Assists guests with directions, entertainment, show event schedules and other information Clears tables and perform pre-bussing duties Ability to work with kitchen/restaurant equipment including, but not limited to coffee brewers, juice and soda fountains and toasters Must be comfortable working with kitchen supplies including small/large trays, carafes, coffee pots, plates, silverware and glassware Practices proper sanitation procedures and maintains cleanliness of the side stations • Completes assigned side work as necessary including but not limited to: polishing silverware, folding/rolling napkins, filling condiment caddies, cleaning beverage side station, slicing and pitting fruit for garnishing drinks May combine the serving of food with a small amount of the preparation of food May serve as a Cocktail server Enters guest order into system, delivers guest check, completes self-banking of guest checks Basic Qualifications : Must meet state requirements to obtain Hawaii Liquor Commission card Must be at least 21 years of age Previous serving experience required Ability to multi task and work in a very fast paced environment Speed, accuracy and efficiency are required and ability to work well under pressure Demonstrated ability to own and resolve guest situations Demonstrated excellent Guest service and service recover skills Adept at troubleshooting and can calmly handle difficult situations Self directed, trusted and well respected by peers May be part-time or seasonal roles Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Availability Requirements: Training Availability: 2-3 weeks of full availability (day AND evening) will be required immediately following the start date to complete the training Minimum 3 days of FULL AVAILABILITY per week ongoing Preferred Qualifications: Alcohol Awareness Training (i.e. RVP, TIPS or equivalent) Previous bartending experience in a fast paced high volume environment Some food serving knowledge/experience Knowledge of Hawaiian/Japanese language preferred Full availability for any shift, seven (7) days per week, including nights, weekends, and holidays is preferred. Additional Information : SCHEDULE AVAILABILTY Position is Part-time. Must be available for a minimum of 3 full days of availability. Minimum 3 days with 1 of the days must be on a Saturday and the other 2 days during the weekday on either Tuesday, Wednesday or Friday. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. SUBMITTING YOUR APPLICATION After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page. .Keyword: AULANICASTING, Aulani Casting The pay rate for this role in Hawaii is $14.00 per hour, plus gratuities. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit: .
Responsible for greeting guests and creating an exceptional Aulani dining experience. Servers take/deliver orders and anticipate additional needs while bringing the story of Aulani to life in their interactions. May be involved with role playing or themed restaurants. High guest service expectations, initiative and ability to hold conversations with guests to assist with a storytelling experience while dining. Responsibilities : Must be comfortable working in a banquet environment Review BEO's and set tables, linen and service ware based on requirements Greet and seat guest Ability to serve 4-6 table stations, depending on party size which includes taking food order, entering in POS system, delivering food to tables and following up with guest service and needs until meals are complete and guest leaves (all course meals, refills, pre-bussing tables etc.) Some computer experience, working with POS systems; entering guest food orders accurately and efficiently May set tables and/or seat guests Ability to anticipate Guests needs and act accordingly Serves food and beverage to Guests at proper temperature • Shares knowledge of wines, spirits to Guests Able to articulate menu options and ingredients to Guests Assists guests with directions, entertainment, show event schedules and other information Clears tables and perform pre-bussing duties Ability to work with kitchen/restaurant equipment including, but not limited to coffee brewers, juice and soda fountains and toasters Must be comfortable working with kitchen supplies including small/large trays, carafes, coffee pots, plates, silverware and glassware Practices proper sanitation procedures and maintains cleanliness of the side stations • Completes assigned side work as necessary including but not limited to: polishing silverware, folding/rolling napkins, filling condiment caddies, cleaning beverage side station, slicing and pitting fruit for garnishing drinks May combine the serving of food with a small amount of the preparation of food May serve as a Cocktail server Enters guest order into system, delivers guest check, completes self-banking of guest checks Basic Qualifications : Must meet state requirements to obtain Hawaii Liquor Commission card Must be at least 21 years of age Previous serving experience required Ability to multi task and work in a very fast paced environment Speed, accuracy and efficiency are required and ability to work well under pressure Demonstrated ability to own and resolve guest situations Demonstrated excellent Guest service and service recover skills Adept at troubleshooting and can calmly handle difficult situations Self directed, trusted and well respected by peers May be part-time or seasonal roles Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Availability Requirements: Training Availability: 2-3 weeks of full availability (day AND evening) will be required immediately following the start date to complete the training Minimum 3 days of FULL AVAILABILITY per week ongoing Preferred Qualifications: Alcohol Awareness Training (i.e. RVP, TIPS or equivalent) Previous bartending experience in a fast paced high volume environment Some food serving knowledge/experience Knowledge of Hawaiian/Japanese language preferred Full availability for any shift, seven (7) days per week, including nights, weekends, and holidays is preferred. Additional Information : SCHEDULE AVAILABILTY Position is Part-time. Must be available for a minimum of 3 full days of availability. Minimum 3 days with 1 of the days must be on a Saturday and the other 2 days during the weekday on either Tuesday, Wednesday or Friday. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. SUBMITTING YOUR APPLICATION After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page. .Keyword: AULANICASTING, Aulani Casting The pay rate for this role in Hawaii is $14.00 per hour, plus gratuities. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit: .
Apr 20, 2024
Full time
Responsible for greeting guests and creating an exceptional Aulani dining experience. Servers take/deliver orders and anticipate additional needs while bringing the story of Aulani to life in their interactions. May be involved with role playing or themed restaurants. High guest service expectations, initiative and ability to hold conversations with guests to assist with a storytelling experience while dining. Responsibilities : Must be comfortable working in a banquet environment Review BEO's and set tables, linen and service ware based on requirements Greet and seat guest Ability to serve 4-6 table stations, depending on party size which includes taking food order, entering in POS system, delivering food to tables and following up with guest service and needs until meals are complete and guest leaves (all course meals, refills, pre-bussing tables etc.) Some computer experience, working with POS systems; entering guest food orders accurately and efficiently May set tables and/or seat guests Ability to anticipate Guests needs and act accordingly Serves food and beverage to Guests at proper temperature • Shares knowledge of wines, spirits to Guests Able to articulate menu options and ingredients to Guests Assists guests with directions, entertainment, show event schedules and other information Clears tables and perform pre-bussing duties Ability to work with kitchen/restaurant equipment including, but not limited to coffee brewers, juice and soda fountains and toasters Must be comfortable working with kitchen supplies including small/large trays, carafes, coffee pots, plates, silverware and glassware Practices proper sanitation procedures and maintains cleanliness of the side stations • Completes assigned side work as necessary including but not limited to: polishing silverware, folding/rolling napkins, filling condiment caddies, cleaning beverage side station, slicing and pitting fruit for garnishing drinks May combine the serving of food with a small amount of the preparation of food May serve as a Cocktail server Enters guest order into system, delivers guest check, completes self-banking of guest checks Basic Qualifications : Must meet state requirements to obtain Hawaii Liquor Commission card Must be at least 21 years of age Previous serving experience required Ability to multi task and work in a very fast paced environment Speed, accuracy and efficiency are required and ability to work well under pressure Demonstrated ability to own and resolve guest situations Demonstrated excellent Guest service and service recover skills Adept at troubleshooting and can calmly handle difficult situations Self directed, trusted and well respected by peers May be part-time or seasonal roles Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Availability Requirements: Training Availability: 2-3 weeks of full availability (day AND evening) will be required immediately following the start date to complete the training Minimum 3 days of FULL AVAILABILITY per week ongoing Preferred Qualifications: Alcohol Awareness Training (i.e. RVP, TIPS or equivalent) Previous bartending experience in a fast paced high volume environment Some food serving knowledge/experience Knowledge of Hawaiian/Japanese language preferred Full availability for any shift, seven (7) days per week, including nights, weekends, and holidays is preferred. Additional Information : SCHEDULE AVAILABILTY Position is Part-time. Must be available for a minimum of 3 full days of availability. Minimum 3 days with 1 of the days must be on a Saturday and the other 2 days during the weekday on either Tuesday, Wednesday or Friday. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. SUBMITTING YOUR APPLICATION After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page. .Keyword: AULANICASTING, Aulani Casting The pay rate for this role in Hawaii is $14.00 per hour, plus gratuities. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit: .
We're saving lives, building careers, and reimagining healthcare. We can't wait to grow alongside you. Job Profile Summary This role focuses on activities related to the support services functions, such as dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization and transportation to ensure all required support activities are completed in a timely manner and meet the organization's quality standards and expectations . In addition, this role focuses on performing the following Dietary & Food Services duties: Prepares and serves meals based on general or special diets. Responsibilities also include operating and maintaining kitchens, cafeterias, and counters across entity locations. Manages food inventories, schedules vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines. A management role that supervises employees focusing on tactical, operational activities within a specified area, with the majority of time spent overseeing area of responsibility, planning, prioritizing and/or directing the responsibilities of employees. Goal achievement is typically accomplished through performance of direct and/or indirect reports . A role that supervises para-professional employees . Responsibilities that typically include: Setting day-to-day operational objectives for team, problems faced may be difficult but typically are not complex, and ensures policies, practices and procedures are understood and followed by direct reports, customers and stakeholders. Job Overview This position is responsible for the preparation, cooking and presentation of all foods for patient and consumer consumption. R esponsible for the sanitation of all applicable production and storage areas. R esponsible for direct supervision of all kitchen staff, cash handling and opening and closing of the department. Supervises and implements work standards, sanitation and personal hygiene requirements in accordance with local, state , and federal regulations. Job Description Minimum Qualifications : 1. High School diploma or equivalent. 2 . ServSafe certification . 3 . Allergy Awareness certification. 4. One (1) year food service experience in a health care facility with demonstrated leadership ability. Preferred Qualifications : 1. Associate's Degree or Bachelor's Degree. 2. Three ( 3 ) year s ' food service experience in a health care facility with demonstrated leadership ability. Duties and Responsibilities : The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list . Other duties and responsibilities may be assigned. 1. Opens and closes kitchen, prepares the posted amounts of food following standardized recipes and following Hazard Analysis Critical Control Point (HACCP) guide lines and presenting and portioning them in an appealing and cost - effective manner. 2. Reviews menus and prepares tallied amounts adjusting when necessary and completes sanitation assignments . 3. R esponds to issues concerning spoiled, unattractive or unpalatable food in café and or on patient line. 4. Ensures that all food supplies meet acceptable standard when delivered. 5. Monitors area for safe equipment and reports any unsafe conditions to leadership . 6. Prepares, cooks and delivers function items when needed. 7. Receives product from vendors following proper safety guidelines, stores items following HACCP standards and completes inventory. 8. Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking of all prepared items according to department and HACCP standards. 9. Practices, and ensures compliance with accepted HACCP food production and food handling principles . 10. Ensures completion of cooking, cooling and raw food temp charts on daily basis. 11. Supervises the proper set up, service, and clean-up of meals for patients, cafe, and catering. 12. Monitors , evaluates, and instructs staff in adherence to departmental policies and procedures. 13. Inspects kitchen and cafeteria facilities and equipment on an ongoing basis for adherence to sanitation and safety standards . 14. Participates in the development and implementation of policies and procedures, initiates disciplinary action when appropriate . 15. Orders items as needed and assures that such products meet quality standards and are properly stored and rotated. 16. Ensures completion of daily duties by production staff. 17. Conducts in-service and orientation programs for staff as assigned. 18. Understands the dietary software program for inpatients and can troubleshoot issues as they arise. Physical Requirements: 1. Standing and walking for 95% of the day, straining and lifting approximately 30lbs . 2. Requires manual dexterity using fine hand manipulation to operate computer keyboard. 3. Exposure to infectious diseases due to interacting with sick patients . 4. Possible exposure hazardous chemicals due to cleaning and sanitation. 5. Exposure to heat, cold, steam, chemicals and hot equipment. 6. Frequent exposure to garbage and trash. 7. Requires ability to see and hear patient diet changes and visually make these changes: hear comments, requests, and questions and react: visually monitor all departmental activities: visually check patient diets and meal trays. Skills & Abilities: 1. Ability to read, write, and understand written and verbal instructions. 2. Ability to read and interpret documents such as food service guidelines, safety rules, training programs, memos and operating and maintenance instructions. 3. Ability to speak effectively before groups of guests or team members. 4. Ability to communicate needs and performance expectations in written form. 5. Ability to perform closing procedures (counting & tracking currency). 6 Understanding of HAACP food safety standards i ncluding sanitary food handling principles to minimize potential for food borne illness. 7. Interpersonal skills necessary to interact with patients, patient care team and employees. Tufts Medicine is a leading integrated health system bringing together the best of academic and community healthcare to deliver exceptional, connected and accessible care experiences to consumers across Massachusetts. Comprised of Tufts Medical Center, Lowell General Hospital, MelroseWakefield Hospital, Lawrence Memorial Hospital of Medford, Care at Home - an expansive home care network, and large integrated physician network. We are an equal opportunity employer and value diversity and inclusion at Tufts Medicine. Tufts Medicine does not discriminate on the basis of race, color, religion, sex, sexual orientation, age, disability, genetic information, veteran status, national origin, gender identity and/or expression, marital status or any other characteristic protected by federal, state or local law. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation by emailing us at .
May 02, 2024
Full time
We're saving lives, building careers, and reimagining healthcare. We can't wait to grow alongside you. Job Profile Summary This role focuses on activities related to the support services functions, such as dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization and transportation to ensure all required support activities are completed in a timely manner and meet the organization's quality standards and expectations . In addition, this role focuses on performing the following Dietary & Food Services duties: Prepares and serves meals based on general or special diets. Responsibilities also include operating and maintaining kitchens, cafeterias, and counters across entity locations. Manages food inventories, schedules vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines. A management role that supervises employees focusing on tactical, operational activities within a specified area, with the majority of time spent overseeing area of responsibility, planning, prioritizing and/or directing the responsibilities of employees. Goal achievement is typically accomplished through performance of direct and/or indirect reports . A role that supervises para-professional employees . Responsibilities that typically include: Setting day-to-day operational objectives for team, problems faced may be difficult but typically are not complex, and ensures policies, practices and procedures are understood and followed by direct reports, customers and stakeholders. Job Overview This position is responsible for the preparation, cooking and presentation of all foods for patient and consumer consumption. R esponsible for the sanitation of all applicable production and storage areas. R esponsible for direct supervision of all kitchen staff, cash handling and opening and closing of the department. Supervises and implements work standards, sanitation and personal hygiene requirements in accordance with local, state , and federal regulations. Job Description Minimum Qualifications : 1. High School diploma or equivalent. 2 . ServSafe certification . 3 . Allergy Awareness certification. 4. One (1) year food service experience in a health care facility with demonstrated leadership ability. Preferred Qualifications : 1. Associate's Degree or Bachelor's Degree. 2. Three ( 3 ) year s ' food service experience in a health care facility with demonstrated leadership ability. Duties and Responsibilities : The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list . Other duties and responsibilities may be assigned. 1. Opens and closes kitchen, prepares the posted amounts of food following standardized recipes and following Hazard Analysis Critical Control Point (HACCP) guide lines and presenting and portioning them in an appealing and cost - effective manner. 2. Reviews menus and prepares tallied amounts adjusting when necessary and completes sanitation assignments . 3. R esponds to issues concerning spoiled, unattractive or unpalatable food in café and or on patient line. 4. Ensures that all food supplies meet acceptable standard when delivered. 5. Monitors area for safe equipment and reports any unsafe conditions to leadership . 6. Prepares, cooks and delivers function items when needed. 7. Receives product from vendors following proper safety guidelines, stores items following HACCP standards and completes inventory. 8. Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking of all prepared items according to department and HACCP standards. 9. Practices, and ensures compliance with accepted HACCP food production and food handling principles . 10. Ensures completion of cooking, cooling and raw food temp charts on daily basis. 11. Supervises the proper set up, service, and clean-up of meals for patients, cafe, and catering. 12. Monitors , evaluates, and instructs staff in adherence to departmental policies and procedures. 13. Inspects kitchen and cafeteria facilities and equipment on an ongoing basis for adherence to sanitation and safety standards . 14. Participates in the development and implementation of policies and procedures, initiates disciplinary action when appropriate . 15. Orders items as needed and assures that such products meet quality standards and are properly stored and rotated. 16. Ensures completion of daily duties by production staff. 17. Conducts in-service and orientation programs for staff as assigned. 18. Understands the dietary software program for inpatients and can troubleshoot issues as they arise. Physical Requirements: 1. Standing and walking for 95% of the day, straining and lifting approximately 30lbs . 2. Requires manual dexterity using fine hand manipulation to operate computer keyboard. 3. Exposure to infectious diseases due to interacting with sick patients . 4. Possible exposure hazardous chemicals due to cleaning and sanitation. 5. Exposure to heat, cold, steam, chemicals and hot equipment. 6. Frequent exposure to garbage and trash. 7. Requires ability to see and hear patient diet changes and visually make these changes: hear comments, requests, and questions and react: visually monitor all departmental activities: visually check patient diets and meal trays. Skills & Abilities: 1. Ability to read, write, and understand written and verbal instructions. 2. Ability to read and interpret documents such as food service guidelines, safety rules, training programs, memos and operating and maintenance instructions. 3. Ability to speak effectively before groups of guests or team members. 4. Ability to communicate needs and performance expectations in written form. 5. Ability to perform closing procedures (counting & tracking currency). 6 Understanding of HAACP food safety standards i ncluding sanitary food handling principles to minimize potential for food borne illness. 7. Interpersonal skills necessary to interact with patients, patient care team and employees. Tufts Medicine is a leading integrated health system bringing together the best of academic and community healthcare to deliver exceptional, connected and accessible care experiences to consumers across Massachusetts. Comprised of Tufts Medical Center, Lowell General Hospital, MelroseWakefield Hospital, Lawrence Memorial Hospital of Medford, Care at Home - an expansive home care network, and large integrated physician network. We are an equal opportunity employer and value diversity and inclusion at Tufts Medicine. Tufts Medicine does not discriminate on the basis of race, color, religion, sex, sexual orientation, age, disability, genetic information, veteran status, national origin, gender identity and/or expression, marital status or any other characteristic protected by federal, state or local law. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation by emailing us at .
Hotel: Murfreesboro Embassy Suites Executive Chef Full time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence We are currently recruiting for an Executive Chef to join the Murfreesboro Embassy Suites team! With 283 all-suites rooms and 63,000 sq. ft. of function space, the hotel is conveniently located in the suburbs of Nashville with less than 30-minute commute to and from the center of Downtown Nashville. This is a great opportunity to grow in the hospitality industry with leadership teams that will invest back into talent who are looking to make an impact in their careers. At Atrium Hospitality, our goal is to ensure that our associates have positive experiences. To achieve this, we are dedicated to creating a culture that upholds six fundamental values, which inspire us to continuously improve for the benefit of our associates and guests. These values are embodied in the acronym S.P.I.R.I.T. (Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork). Salary Range: $90,000 - $98,000 Bonus Eligible Primary Purpose: The primary purpose of the Executive Chef is to oversee the property's day-to-day culinary operations and ensure that the culinary team produces the highest quality of food for guests and events according to Atrium standards. Work Performed: The Executive Chef will be tasked with the following duties, responsibilities, and assignments: Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance to Atrium's Core Values ; Leading the effort to achieve guest service standards by constantly seeking ways to improve products and services; Controlling labor costs with effective scheduling and cross training; Producing and conveying methods of production of culinary items for a la carte and catered functions ; Achieving budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control; Creating menus to enhance quality, consistency and concept; Partnering with food and beverage, sales and event teams to ensure guest culinary expectations are met; Teaching and enforcing health code requirements, safety procedures and cleanliness standards throughout kitchen(s ); Manage direct reports by ensuring Associates understand employment practices, recommending employment decisions and corrective action, supporting performance management, and implementing discipline ; Follow all company safety and security policies and procedures, including reporting accidents, injuries and unsafe work conditions to management ; Support other departments as needed based on business demands ; and Any and all other work as required to complete the primary purpose of the position Qualifications: Required Prior Experience: This role has a big focus on banquets and large-scale catering experience is required. 4+ years of supervisory experience in a hotel culinary position Proven leadership skills. Technical proficiency and ability to demonstrate extensive knowledge of food preparation methods. Experience in computing discount, interest, profit, and loss; commission, markups, and selling price; ratios, proportions, and percentages; surface, volumes, weights, and measures. Preferred Licenses/ Certification: Certification as "Executive Chef" or culinary degree from recognized culinary institute Required Technology: Microsoft Office Suite Cloud Based Apps Physical: Standing, bending, lifting, reaching, pushing pulling Lifting up to 50lbs occasionally Lifting up to 10lbs regularly Other: Must be flexible with respect to working days, early mornings, evenings, nights, weekends, and holidays. When you're an Atrium Associate, you're a part of a crucial workforce providing the ultimate 'Home Away From Home' for our guests. We know that it takes a lot of time and effort to provide these exceptional experiences, so we reward your efforts with a competitive compensation plan and other benefits and perks that allow you to offer your best to our guests. These benefits include: Daily Pay Significant Travel Discounts on Marriott and/or Hilton properties 401k Plans Medical Insurance Other property specific benefits Plus, we make sure you can grow your career the way you want to through Internship programs, training and development and over 80 hotels that offer incredible opportunities for career driven associates. _ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Atrium Hospitality brinda igualdad de oportunidades de empleo a todos los empleados y aplicantes de empleo y prohíbe la discriminación y el acoso de cualquier tipo sin distinción de raza, color, religión, edad, sexo, origen nacional, estado de discapacidad, genética, estado de veterano protegido, orientación sexual, género de identidad o expresión, o cualquier otra característica protegida por las leyes federales, estatales o locales. Esta política se aplica a todos los términos y condiciones de empleo, incluido el reclutamiento, la contratación, la colocación, la promoción, la terminación, el despido, el retiro, la transferencia, las licencias, la compensación y la capacitación. Notice of candidate Privacy Rights:
May 02, 2024
Full time
Hotel: Murfreesboro Embassy Suites Executive Chef Full time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence We are currently recruiting for an Executive Chef to join the Murfreesboro Embassy Suites team! With 283 all-suites rooms and 63,000 sq. ft. of function space, the hotel is conveniently located in the suburbs of Nashville with less than 30-minute commute to and from the center of Downtown Nashville. This is a great opportunity to grow in the hospitality industry with leadership teams that will invest back into talent who are looking to make an impact in their careers. At Atrium Hospitality, our goal is to ensure that our associates have positive experiences. To achieve this, we are dedicated to creating a culture that upholds six fundamental values, which inspire us to continuously improve for the benefit of our associates and guests. These values are embodied in the acronym S.P.I.R.I.T. (Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork). Salary Range: $90,000 - $98,000 Bonus Eligible Primary Purpose: The primary purpose of the Executive Chef is to oversee the property's day-to-day culinary operations and ensure that the culinary team produces the highest quality of food for guests and events according to Atrium standards. Work Performed: The Executive Chef will be tasked with the following duties, responsibilities, and assignments: Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance to Atrium's Core Values ; Leading the effort to achieve guest service standards by constantly seeking ways to improve products and services; Controlling labor costs with effective scheduling and cross training; Producing and conveying methods of production of culinary items for a la carte and catered functions ; Achieving budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control; Creating menus to enhance quality, consistency and concept; Partnering with food and beverage, sales and event teams to ensure guest culinary expectations are met; Teaching and enforcing health code requirements, safety procedures and cleanliness standards throughout kitchen(s ); Manage direct reports by ensuring Associates understand employment practices, recommending employment decisions and corrective action, supporting performance management, and implementing discipline ; Follow all company safety and security policies and procedures, including reporting accidents, injuries and unsafe work conditions to management ; Support other departments as needed based on business demands ; and Any and all other work as required to complete the primary purpose of the position Qualifications: Required Prior Experience: This role has a big focus on banquets and large-scale catering experience is required. 4+ years of supervisory experience in a hotel culinary position Proven leadership skills. Technical proficiency and ability to demonstrate extensive knowledge of food preparation methods. Experience in computing discount, interest, profit, and loss; commission, markups, and selling price; ratios, proportions, and percentages; surface, volumes, weights, and measures. Preferred Licenses/ Certification: Certification as "Executive Chef" or culinary degree from recognized culinary institute Required Technology: Microsoft Office Suite Cloud Based Apps Physical: Standing, bending, lifting, reaching, pushing pulling Lifting up to 50lbs occasionally Lifting up to 10lbs regularly Other: Must be flexible with respect to working days, early mornings, evenings, nights, weekends, and holidays. When you're an Atrium Associate, you're a part of a crucial workforce providing the ultimate 'Home Away From Home' for our guests. We know that it takes a lot of time and effort to provide these exceptional experiences, so we reward your efforts with a competitive compensation plan and other benefits and perks that allow you to offer your best to our guests. These benefits include: Daily Pay Significant Travel Discounts on Marriott and/or Hilton properties 401k Plans Medical Insurance Other property specific benefits Plus, we make sure you can grow your career the way you want to through Internship programs, training and development and over 80 hotels that offer incredible opportunities for career driven associates. _ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Atrium Hospitality brinda igualdad de oportunidades de empleo a todos los empleados y aplicantes de empleo y prohíbe la discriminación y el acoso de cualquier tipo sin distinción de raza, color, religión, edad, sexo, origen nacional, estado de discapacidad, genética, estado de veterano protegido, orientación sexual, género de identidad o expresión, o cualquier otra característica protegida por las leyes federales, estatales o locales. Esta política se aplica a todos los términos y condiciones de empleo, incluido el reclutamiento, la contratación, la colocación, la promoción, la terminación, el despido, el retiro, la transferencia, las licencias, la compensación y la capacitación. Notice of candidate Privacy Rights:
Without you, making the right decisions to maximize profitability and resource utilization in the catering, kitchen, meeting and banquet departments wouldn't taste so good. We're looking for a Director, Food and Beverage who can be positive, assertive and efficient when it comes to planning, organizing and managing departmental operations, and guiding the team towards creative achievements. The Director of Food & Beverage will oversee all Food and beverage operations including meeting spaces, Norca Restaurant & Bar, Jackson Café, breakfast, lobby and room service as well as kitchen operations. WHAT YOU'LL DO Develop the offer, action plan and budget around the banquets, meetings and events department as well as the catering department to ensure profitable and smooth operations. Participate in the yearly strategic planning meeting with the hotel upper management Recruit, welcome, train, support, develop and manage the performance of the department's employees. Plan staffing needs in addition to providing them with a safe and pleasant working environment through regular communication as well as good inventory and material management. Ensure quality and maintain standards in terms of production, service and guest satisfaction. Oversee the service and production sides as one big team. WHAT YOU'LL BRING Minimum 5 years' experience in a management role Sharp skills in event planning, enhancing service offerings, good sense of time and resource management Outgoing personality with a dynamic yet professional attitude Proven ability to lead and support teams in all kinds of situations Knowledge and application of labor standards and basic principles of health and safety, as well as hygiene and sanitation Sense of leadership including excellent communication skills Bilingualism, an asset, due to the nature of the tasks, or interactions with English-speaking colleagues, partners or customers, anywhere in Canada. WHAT WE OFFER Passionate about travel? Take advantage of special rates when you stay at Germain Hotels to travel the country. Again and again! A work environment that fosters creativity and autonomy - contribute to the growth of a company that strives to move you forward and recognizes you for who you really are. Squats help you relax? Get access to a state-of-the-art gym right in your workplace. Apply - we look forward to hearing from you!
May 02, 2024
Full time
Without you, making the right decisions to maximize profitability and resource utilization in the catering, kitchen, meeting and banquet departments wouldn't taste so good. We're looking for a Director, Food and Beverage who can be positive, assertive and efficient when it comes to planning, organizing and managing departmental operations, and guiding the team towards creative achievements. The Director of Food & Beverage will oversee all Food and beverage operations including meeting spaces, Norca Restaurant & Bar, Jackson Café, breakfast, lobby and room service as well as kitchen operations. WHAT YOU'LL DO Develop the offer, action plan and budget around the banquets, meetings and events department as well as the catering department to ensure profitable and smooth operations. Participate in the yearly strategic planning meeting with the hotel upper management Recruit, welcome, train, support, develop and manage the performance of the department's employees. Plan staffing needs in addition to providing them with a safe and pleasant working environment through regular communication as well as good inventory and material management. Ensure quality and maintain standards in terms of production, service and guest satisfaction. Oversee the service and production sides as one big team. WHAT YOU'LL BRING Minimum 5 years' experience in a management role Sharp skills in event planning, enhancing service offerings, good sense of time and resource management Outgoing personality with a dynamic yet professional attitude Proven ability to lead and support teams in all kinds of situations Knowledge and application of labor standards and basic principles of health and safety, as well as hygiene and sanitation Sense of leadership including excellent communication skills Bilingualism, an asset, due to the nature of the tasks, or interactions with English-speaking colleagues, partners or customers, anywhere in Canada. WHAT WE OFFER Passionate about travel? Take advantage of special rates when you stay at Germain Hotels to travel the country. Again and again! A work environment that fosters creativity and autonomy - contribute to the growth of a company that strives to move you forward and recognizes you for who you really are. Squats help you relax? Get access to a state-of-the-art gym right in your workplace. Apply - we look forward to hearing from you!
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Leading our outstanding culinary team at Grouse Mountain Lodge to provide our guests with unforgettable experiences! What is the compensation for this role?: $70,000/year What will you do in this job?: Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units. Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department. Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes Supervises GML prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvement What skills and experience do you need for this job?: Minimum 3 years of experience with menu costing, inventoy control, menu engeering, staff management Minimum 2 years of experience in a high-volume restuant, banquet and wedding catering environment Experience working in a seasonal environment with diverse teams Experience with Microsoft Office tools (eg: Excel, Teams), 7shifts, ADP, D365 Strong "can-do," attitude with willingness to be flexible and adaptable. Ability to make decisions, solve problems and exercise good judgment. Strong commitment to building positive working relationships. Willingness to work with a geographically dispersed team in a seasonal environment. Resourceful, with a curiosity to solve problems and create new solutions. Ability to organize and prioritize multiple tasks in a fast-paced environment. Sense of urgency to complete job duties accurately and in a timely manner. Sense of humor and ability to 'let things roll' when the unexpected happens. Solid written and verbal communication skills. Hospitality and service-focused mindset including the need to work successfully with both internal and external partners. Strong sense of prioritization and focus to complete tasks. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 02, 2024
Full time
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Leading our outstanding culinary team at Grouse Mountain Lodge to provide our guests with unforgettable experiences! What is the compensation for this role?: $70,000/year What will you do in this job?: Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units. Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department. Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes Supervises GML prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvement What skills and experience do you need for this job?: Minimum 3 years of experience with menu costing, inventoy control, menu engeering, staff management Minimum 2 years of experience in a high-volume restuant, banquet and wedding catering environment Experience working in a seasonal environment with diverse teams Experience with Microsoft Office tools (eg: Excel, Teams), 7shifts, ADP, D365 Strong "can-do," attitude with willingness to be flexible and adaptable. Ability to make decisions, solve problems and exercise good judgment. Strong commitment to building positive working relationships. Willingness to work with a geographically dispersed team in a seasonal environment. Resourceful, with a curiosity to solve problems and create new solutions. Ability to organize and prioritize multiple tasks in a fast-paced environment. Sense of urgency to complete job duties accurately and in a timely manner. Sense of humor and ability to 'let things roll' when the unexpected happens. Solid written and verbal communication skills. Hospitality and service-focused mindset including the need to work successfully with both internal and external partners. Strong sense of prioritization and focus to complete tasks. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What will you do in this job?: Works closely with and supervises B-O-H staff, in absence of Executive Chef, in the Grouse Mountain Lodge (GML) food & beverage department Works with Executive Chef to supervise prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Collaborates in creating specials highlighting local ingredients and Montana-inspired cuisine Leads restaurant & banquet food production including prep, line cooking and expediting Assists Executive chef with administrative tasks such as ordering, inventor and scheduling Ensures sanitation and cleanliness of kitchen stations, and maintains state and federal food safety standards What skills and experience do you need for this job?: Two (2) years of leadership experience in a high-volume, fast-paced, full-service restaurant Experience in a high-volume banquet and wedding catering preferred Experience working in a seasonal environment with diverse teams Current Serv-Safe certification or food handler sanitation certificate Strong "can-do," attitude with willingness to be flexible and adaptable Ability to make decisions, solve problems and exercise good judgment Strong commitment to building positive working relationships Willingness to work with a geographically dispersed team in a seasonal environment Resourceful, with a curiosity to solve problems and create new solutions Ability to organize and prioritize multiple tasks in a fast-paced environment Sense of urgency to complete job duties accurately and in a timely manner Sense of humor and ability to 'let things roll' when the unexpected happens Solid written and verbal communication skills Hospitality and service-focused mindset including the need to work successfully with both internal and external partners Strong sense of prioritization and focus to complete tasks This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. To handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Whitefish, Montana, USA. Relocation to the area and the legal ability to work in the United States is required. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 02, 2024
Full time
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What will you do in this job?: Works closely with and supervises B-O-H staff, in absence of Executive Chef, in the Grouse Mountain Lodge (GML) food & beverage department Works with Executive Chef to supervise prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Collaborates in creating specials highlighting local ingredients and Montana-inspired cuisine Leads restaurant & banquet food production including prep, line cooking and expediting Assists Executive chef with administrative tasks such as ordering, inventor and scheduling Ensures sanitation and cleanliness of kitchen stations, and maintains state and federal food safety standards What skills and experience do you need for this job?: Two (2) years of leadership experience in a high-volume, fast-paced, full-service restaurant Experience in a high-volume banquet and wedding catering preferred Experience working in a seasonal environment with diverse teams Current Serv-Safe certification or food handler sanitation certificate Strong "can-do," attitude with willingness to be flexible and adaptable Ability to make decisions, solve problems and exercise good judgment Strong commitment to building positive working relationships Willingness to work with a geographically dispersed team in a seasonal environment Resourceful, with a curiosity to solve problems and create new solutions Ability to organize and prioritize multiple tasks in a fast-paced environment Sense of urgency to complete job duties accurately and in a timely manner Sense of humor and ability to 'let things roll' when the unexpected happens Solid written and verbal communication skills Hospitality and service-focused mindset including the need to work successfully with both internal and external partners Strong sense of prioritization and focus to complete tasks This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. To handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Whitefish, Montana, USA. Relocation to the area and the legal ability to work in the United States is required. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary agency that provides year-round work in Corporate, University Dining and Catering Operations. We are currently seeking reliable, professional wait-staff/bartenders who have 2 years of experience, a great work ethic, professional presentation, and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services, banquet, a la carte) which allows us to offer a wide array of temporary and long-term opportunities. Responsibilities: Set up of catering service according to client/customer requests and banquet event orders. Serves food and beverage to guests. Maintains appearance and cleanliness of food service areas during event. Replenishes food and beverage product during event. Breaks down and cleans food service areas and equipment post event; returns equipment to proper storage area. Provides excellent customer service, anticipating guests' needs. Maintains a positive attitude towards guests, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation. Ensures security of company assets. Other duties and tasks as assigned by manager. Qualifications: Dining/Banquet Services experience preferred Must be able to read, write, and speak fluent English TIPS Certification preferred Professional in attitude, demeanor, and dress Good organizational skills and ability to work under pressure and meet deadlines COMPANY OVERVIEW We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged
May 01, 2024
Contractor
We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary agency that provides year-round work in Corporate, University Dining and Catering Operations. We are currently seeking reliable, professional wait-staff/bartenders who have 2 years of experience, a great work ethic, professional presentation, and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services, banquet, a la carte) which allows us to offer a wide array of temporary and long-term opportunities. Responsibilities: Set up of catering service according to client/customer requests and banquet event orders. Serves food and beverage to guests. Maintains appearance and cleanliness of food service areas during event. Replenishes food and beverage product during event. Breaks down and cleans food service areas and equipment post event; returns equipment to proper storage area. Provides excellent customer service, anticipating guests' needs. Maintains a positive attitude towards guests, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation. Ensures security of company assets. Other duties and tasks as assigned by manager. Qualifications: Dining/Banquet Services experience preferred Must be able to read, write, and speak fluent English TIPS Certification preferred Professional in attitude, demeanor, and dress Good organizational skills and ability to work under pressure and meet deadlines COMPANY OVERVIEW We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged
We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary agency that provides year-round work in Corporate, University Dining and Catering Operations. We are currently seeking reliable, professional wait-staff/bartenders who have 2 years of experience, a great work ethic, professional presentation, and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services, banquet, a la carte) which allows us to offer a wide array of temporary and long-term opportunities. Responsibilities: Set up of catering service according to client/customer requests and banquet event orders. Serves food and beverage to guests. Maintains appearance and cleanliness of food service areas during event. Replenishes food and beverage product during event. Breaks down and cleans food service areas and equipment post event; returns equipment to proper storage area. Provides excellent customer service, anticipating guests' needs. Maintains a positive attitude towards guests, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation. Ensures security of company assets. Other duties and tasks as assigned by manager. Qualifications: Dining/Banquet Services experience preferred Must be able to read, write, and speak fluent English TIPS Certification preferred Professional in attitude, demeanor, and dress Good organizational skills and ability to work under pressure and meet deadlines COMPANY OVERVIEW We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged
May 01, 2024
Contractor
We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary agency that provides year-round work in Corporate, University Dining and Catering Operations. We are currently seeking reliable, professional wait-staff/bartenders who have 2 years of experience, a great work ethic, professional presentation, and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services, banquet, a la carte) which allows us to offer a wide array of temporary and long-term opportunities. Responsibilities: Set up of catering service according to client/customer requests and banquet event orders. Serves food and beverage to guests. Maintains appearance and cleanliness of food service areas during event. Replenishes food and beverage product during event. Breaks down and cleans food service areas and equipment post event; returns equipment to proper storage area. Provides excellent customer service, anticipating guests' needs. Maintains a positive attitude towards guests, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation. Ensures security of company assets. Other duties and tasks as assigned by manager. Qualifications: Dining/Banquet Services experience preferred Must be able to read, write, and speak fluent English TIPS Certification preferred Professional in attitude, demeanor, and dress Good organizational skills and ability to work under pressure and meet deadlines COMPANY OVERVIEW We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged
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