Food & Beverage Supervisor Job Details Level Experienced Job Location Hotel Blackhawk - Davenport, IA Position Type Full Time Job Shift Any ESSENTIAL DUTIES AND RESPONSIBILITIES Come and be a part of history! Hotel Blackhawk; a hotel with a century of elegance, located in downtown Davenport, Iowa, is looking for a Food & Beverage Supervisor to lead at Bix Bistro, Rise coffeeshop and our bowling lounge. Join a team that knows how to have fun while working hard! A team that shares passion, perseverance and humility. Guest Services: 60% Interacts with guests to obtain feedback on product quality and service levels Responds to and handles guest problems and complaints Observes service behaviors of employees and provides feedback to individuals and managers Assist with service during heavy meal times Managerial Tasks: 20% Provides direction for all day-to-day operations Assist with recruitment, hiring, and training of all F&B staff Impose disciplinary action when necessary Conducts annual performance reviews for all F&B hourly staff Administrative Tasks: 20% Keep a clean work area according to health and kitchen standards Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Ensures property policies are administered fairly and consistently Manage inventory of all front of the house kitchen items, BDT, and Banquets Assist with the creation and implementation of new menu items Maintain a low labor cost Assist with scheduling all Bix, BDT, and Banquet employees based on occupancy, events, and employee status Attend all BEO, F&B, Culinary, and staff meetings Ensures compliance with tip distribution, safe service of alcohol, food handling, and sanitation standards This full time positions comes with a full benefit package after 90 days to include optional health benefits, supplemental insurances, company paid $50,000 life insurance, holiday pay, accrued PTO, travel discounts, meal discounts and more. Qualifications QUALIFICATIONS/SKILLS: each essential duty satisfactorily. skill, and/or ability required. To perform this job successfully, an individual must be able to perform The requirements listed below are representative of the knowledge, High School Diploma or Equivalent Ability to read and write in English Ability to read and comprehend instructions, short correspondence, and memos Ability to write correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees May be required to compute basic arithmetic Availability on weekends and holidays Must be able to pass a background check DESIRED QUALIFICATIONS: Associates Degree in Hospitality or related field with two years ofexperience in a Food & Beverage role. PHYSICAL DEMANDS: While performing the duties of this job, the person must be able tofrequently move about inside the kitchen and dining areas. WORK SCHEDULE: Work a full time varied schedule including days, nights, weekdays, andweekends as assigned by the Food & Beverage Manager/ Director.
Mar 27, 2024
Full time
Food & Beverage Supervisor Job Details Level Experienced Job Location Hotel Blackhawk - Davenport, IA Position Type Full Time Job Shift Any ESSENTIAL DUTIES AND RESPONSIBILITIES Come and be a part of history! Hotel Blackhawk; a hotel with a century of elegance, located in downtown Davenport, Iowa, is looking for a Food & Beverage Supervisor to lead at Bix Bistro, Rise coffeeshop and our bowling lounge. Join a team that knows how to have fun while working hard! A team that shares passion, perseverance and humility. Guest Services: 60% Interacts with guests to obtain feedback on product quality and service levels Responds to and handles guest problems and complaints Observes service behaviors of employees and provides feedback to individuals and managers Assist with service during heavy meal times Managerial Tasks: 20% Provides direction for all day-to-day operations Assist with recruitment, hiring, and training of all F&B staff Impose disciplinary action when necessary Conducts annual performance reviews for all F&B hourly staff Administrative Tasks: 20% Keep a clean work area according to health and kitchen standards Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Ensures property policies are administered fairly and consistently Manage inventory of all front of the house kitchen items, BDT, and Banquets Assist with the creation and implementation of new menu items Maintain a low labor cost Assist with scheduling all Bix, BDT, and Banquet employees based on occupancy, events, and employee status Attend all BEO, F&B, Culinary, and staff meetings Ensures compliance with tip distribution, safe service of alcohol, food handling, and sanitation standards This full time positions comes with a full benefit package after 90 days to include optional health benefits, supplemental insurances, company paid $50,000 life insurance, holiday pay, accrued PTO, travel discounts, meal discounts and more. Qualifications QUALIFICATIONS/SKILLS: each essential duty satisfactorily. skill, and/or ability required. To perform this job successfully, an individual must be able to perform The requirements listed below are representative of the knowledge, High School Diploma or Equivalent Ability to read and write in English Ability to read and comprehend instructions, short correspondence, and memos Ability to write correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees May be required to compute basic arithmetic Availability on weekends and holidays Must be able to pass a background check DESIRED QUALIFICATIONS: Associates Degree in Hospitality or related field with two years ofexperience in a Food & Beverage role. PHYSICAL DEMANDS: While performing the duties of this job, the person must be able tofrequently move about inside the kitchen and dining areas. WORK SCHEDULE: Work a full time varied schedule including days, nights, weekdays, andweekends as assigned by the Food & Beverage Manager/ Director.
ESSENTIAL DUTIES & RESPONSIBILITIES General: Maintain a pleasant, friendly, and welcoming attitude toward all external and internal guests at all times. Maintain strict confidentiality relative to financial information, operating systems, company policies and procedures, marketing plans, and team member information. Development of staff, interviews, hires, and evaluations. Ensures the safety and security of employees and customers. Supervises programs and processes to reduce and control loss time injuries. Review marketing activities, promotions and events with Hospitality Managers as required. Monitor staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Meets with departmental managers as necessary Supervise all activities during assigned shift and provide hands-on leadership for all outlets. Delegate authority and assign responsibilities and work schedules to department staff, and monitor for timely and proper completion. Monitor all wait stations, host stand, and general appearance of the restaurants to assure cleanliness and compliance with company standards. Assist with budget oversight and expense management. Administer disciplinary action as necessary. Produce and deliver reports as needed. Utilize training and existing policies and procedures to make sound business decisions. Improve productivity by recommending improvements, processes, equipment, and systems. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Have complete knowledge of all casino events and promotional activities. Ensure the safety and security of all guests and team members. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Other duties as assigned or any reasonable request from any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Use of MICROS cash register system, credit card machine, desktop computer station, Microsoft office software, casino tracking programs (Datastream, Kronos, Stratton Warren), Serving trays, bus tub, food and dish carts, beverage dispensers, Hoodless/ventless fryer, insta-burger grill, Panini grill, pizza oven and warmer, microwave, freezer, refrigerator, small steam tables, cleaning materials, wet mops and brooms, telephone, voicemail, fax machine, PBX system, and photocopier. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot license. Must be at least 21 years of age. Three (3) years of tax returns required. QUALIFICATIONS Experience: Two to five years of combined or separate experience in the Food and Beverage industry managing personnel with a 4-year degree preferred in related fields or equivalent work experience. Knowledge: Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Knowledge of gaming laws and regulations. Skills: Give full attention to what other people are saying, take time to understand the points being made, ask questions as appropriate, and not interrupt at inappropriate times. Talking to others to convey information effectively. Determining causes of operating errors and deciding what to do about it. Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Monitor/Assess performance of oneself, other individuals, or organizations to make improvements or take corrective action. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk and hear. Frequently required to bend or stoop and to lift up to 25 pounds, including lifting overhead. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work shifts may vary. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights. Use of elevator and stairs.
Mar 27, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES General: Maintain a pleasant, friendly, and welcoming attitude toward all external and internal guests at all times. Maintain strict confidentiality relative to financial information, operating systems, company policies and procedures, marketing plans, and team member information. Development of staff, interviews, hires, and evaluations. Ensures the safety and security of employees and customers. Supervises programs and processes to reduce and control loss time injuries. Review marketing activities, promotions and events with Hospitality Managers as required. Monitor staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Meets with departmental managers as necessary Supervise all activities during assigned shift and provide hands-on leadership for all outlets. Delegate authority and assign responsibilities and work schedules to department staff, and monitor for timely and proper completion. Monitor all wait stations, host stand, and general appearance of the restaurants to assure cleanliness and compliance with company standards. Assist with budget oversight and expense management. Administer disciplinary action as necessary. Produce and deliver reports as needed. Utilize training and existing policies and procedures to make sound business decisions. Improve productivity by recommending improvements, processes, equipment, and systems. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Have complete knowledge of all casino events and promotional activities. Ensure the safety and security of all guests and team members. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Other duties as assigned or any reasonable request from any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Use of MICROS cash register system, credit card machine, desktop computer station, Microsoft office software, casino tracking programs (Datastream, Kronos, Stratton Warren), Serving trays, bus tub, food and dish carts, beverage dispensers, Hoodless/ventless fryer, insta-burger grill, Panini grill, pizza oven and warmer, microwave, freezer, refrigerator, small steam tables, cleaning materials, wet mops and brooms, telephone, voicemail, fax machine, PBX system, and photocopier. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot license. Must be at least 21 years of age. Three (3) years of tax returns required. QUALIFICATIONS Experience: Two to five years of combined or separate experience in the Food and Beverage industry managing personnel with a 4-year degree preferred in related fields or equivalent work experience. Knowledge: Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Knowledge of gaming laws and regulations. Skills: Give full attention to what other people are saying, take time to understand the points being made, ask questions as appropriate, and not interrupt at inappropriate times. Talking to others to convey information effectively. Determining causes of operating errors and deciding what to do about it. Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Monitor/Assess performance of oneself, other individuals, or organizations to make improvements or take corrective action. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk and hear. Frequently required to bend or stoop and to lift up to 25 pounds, including lifting overhead. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work shifts may vary. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights. Use of elevator and stairs.
Overview: The Catering Area Manager must display strong knowledge of Back of House operations as well as participate in the execution of all Front of House operations. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekend Maintains effective supervision of all operational functions. Ensures all Kitchen and Service standards are in effect at all times. Responsibilities: Trains and Supervises all food preparation and serving personnel. Initiates corrective/improvement actions as needed or upon the direction of the Manager. Assists in planning and development within area. Instructs Kitchen and Service personnel in basic food terminology, food handling and storage procedures. Ensure all state and local health regulations are meeting standards regularly. Ensure cost controls for food and labor are being achieved to enable a positive budget result. Place orders for designated areas of operations. Maintain the highest standards of service, food quality, and presentation for all catered events. Ensure the highest level of guest service is present in all areas of operation. Partners with other divisions to execute events, including collaboration on the vision for events, sharing resources, and creating a holistic guest experience. Qualifications: High school diploma/GED required. Bachelor's Degree in related field preferred. 2-4 years of related work experience required. ServeSafe/ServeSafe Alcohol required. 1-3 years of supervisory/leadership experience required. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Mar 28, 2024
Full time
Overview: The Catering Area Manager must display strong knowledge of Back of House operations as well as participate in the execution of all Front of House operations. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekend Maintains effective supervision of all operational functions. Ensures all Kitchen and Service standards are in effect at all times. Responsibilities: Trains and Supervises all food preparation and serving personnel. Initiates corrective/improvement actions as needed or upon the direction of the Manager. Assists in planning and development within area. Instructs Kitchen and Service personnel in basic food terminology, food handling and storage procedures. Ensure all state and local health regulations are meeting standards regularly. Ensure cost controls for food and labor are being achieved to enable a positive budget result. Place orders for designated areas of operations. Maintain the highest standards of service, food quality, and presentation for all catered events. Ensure the highest level of guest service is present in all areas of operation. Partners with other divisions to execute events, including collaboration on the vision for events, sharing resources, and creating a holistic guest experience. Qualifications: High school diploma/GED required. Bachelor's Degree in related field preferred. 2-4 years of related work experience required. ServeSafe/ServeSafe Alcohol required. 1-3 years of supervisory/leadership experience required. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Overview: The Catering Area Manager must display strong knowledge of Back of House operations as well as participate in the execution of all Front of House operations. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekend Maintains effective supervision of all operational functions. Ensures all Kitchen and Service standards are in effect at all times. Responsibilities: Trains and Supervises all food preparation and serving personnel. Initiates corrective/improvement actions as needed or upon the direction of the Manager. Assists in planning and development within area. Instructs Kitchen and Service personnel in basic food terminology, food handling and storage procedures. Ensure all state and local health regulations are meeting standards regularly. Ensure cost controls for food and labor are being achieved to enable a positive budget result. Place orders for designated areas of operations. Maintain the highest standards of service, food quality, and presentation for all catered events. Ensure the highest level of guest service is present in all areas of operation. Partners with other divisions to execute events, including collaboration on the vision for events, sharing resources, and creating a holistic guest experience. Qualifications: High school diploma/GED required. Bachelor's Degree in related field preferred. 2-4 years of related work experience required. ServeSafe/ServeSafe Alcohol required. 1-3 years of supervisory/leadership experience required. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Mar 27, 2024
Full time
Overview: The Catering Area Manager must display strong knowledge of Back of House operations as well as participate in the execution of all Front of House operations. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekend Maintains effective supervision of all operational functions. Ensures all Kitchen and Service standards are in effect at all times. Responsibilities: Trains and Supervises all food preparation and serving personnel. Initiates corrective/improvement actions as needed or upon the direction of the Manager. Assists in planning and development within area. Instructs Kitchen and Service personnel in basic food terminology, food handling and storage procedures. Ensure all state and local health regulations are meeting standards regularly. Ensure cost controls for food and labor are being achieved to enable a positive budget result. Place orders for designated areas of operations. Maintain the highest standards of service, food quality, and presentation for all catered events. Ensure the highest level of guest service is present in all areas of operation. Partners with other divisions to execute events, including collaboration on the vision for events, sharing resources, and creating a holistic guest experience. Qualifications: High school diploma/GED required. Bachelor's Degree in related field preferred. 2-4 years of related work experience required. ServeSafe/ServeSafe Alcohol required. 1-3 years of supervisory/leadership experience required. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
California's Great America
Santa Clara, California
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
Mar 26, 2024
Full time
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
California's Great America
Santa Clara, California
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
Mar 25, 2024
Full time
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
Key Responsibilities The Opportunity Five Star Senior Living is actively seeking a Banquet Supervisor. As the Banquet Supervisor you will set, maintain, clean, and refresh all meeting and special event spaces within the Community. The supervisor will also oversee the set-up, closing and operations team. A Banquet Supervisor is interactive, approachable, and someone who brings a higher level of hospitality to the team. What You'll Do Planning And Coordinating Approach all encounter guests and colleagues in a friendly, service-oriented manner Remains alert of complaints and or unsatisfied community members and respond appropriately to ensure satisfaction. Coordinate with other departments to arrange for the delivery of requested services. Clearly project the visions of the department and measures progress Review scheduling and labor needs to meet the guests needs as well as maximize efficiency Work with the Executive Chef to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for Food and Beverage events. Work with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms. Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective. Execute Attend weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience. Maintain constant contact with kitchen staff to ensure complete effective communication between food production and food service Ensure all functions are set and staff is prepared and organized before required time on BEO Inspect table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensure that each element is clean, undamaged and attractive. Ensure proper setting of buffet tables and other food service tables. Supervise clearing and post function cleanup and garbage removal. Maintain clean and orderly back areas, pre-function areas and storage areas Assist with staff training programs. Conduct regular staff meetings to build rapport and ensures colleagues are well informed. What You'll Bring Experience & Education Associate degree or equivalent from two-year College or technical school; one year to two years related experience and/or training; or equivalent combination of education and experience. Recognized, advanced food service sanitation training course certification. Working knowledge of the Food & Beverage industry, Senior Living experience preferred. Location Information The Wellstead of Rogers & Diamondcrest is a beautiful community in Rogers, MN, with more than 230 units offering assisted living and Alzheimer's care.
Mar 21, 2024
Full time
Key Responsibilities The Opportunity Five Star Senior Living is actively seeking a Banquet Supervisor. As the Banquet Supervisor you will set, maintain, clean, and refresh all meeting and special event spaces within the Community. The supervisor will also oversee the set-up, closing and operations team. A Banquet Supervisor is interactive, approachable, and someone who brings a higher level of hospitality to the team. What You'll Do Planning And Coordinating Approach all encounter guests and colleagues in a friendly, service-oriented manner Remains alert of complaints and or unsatisfied community members and respond appropriately to ensure satisfaction. Coordinate with other departments to arrange for the delivery of requested services. Clearly project the visions of the department and measures progress Review scheduling and labor needs to meet the guests needs as well as maximize efficiency Work with the Executive Chef to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for Food and Beverage events. Work with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms. Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective. Execute Attend weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience. Maintain constant contact with kitchen staff to ensure complete effective communication between food production and food service Ensure all functions are set and staff is prepared and organized before required time on BEO Inspect table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensure that each element is clean, undamaged and attractive. Ensure proper setting of buffet tables and other food service tables. Supervise clearing and post function cleanup and garbage removal. Maintain clean and orderly back areas, pre-function areas and storage areas Assist with staff training programs. Conduct regular staff meetings to build rapport and ensures colleagues are well informed. What You'll Bring Experience & Education Associate degree or equivalent from two-year College or technical school; one year to two years related experience and/or training; or equivalent combination of education and experience. Recognized, advanced food service sanitation training course certification. Working knowledge of the Food & Beverage industry, Senior Living experience preferred. Location Information The Wellstead of Rogers & Diamondcrest is a beautiful community in Rogers, MN, with more than 230 units offering assisted living and Alzheimer's care.
TPC Toronto at Osprey Valley
Caledon, Ontario (ON)
ASSISTANT FOOD & BEVERAGE MANAGER - CALEDON (ALTON), ON We are currently hiring individuals to join our Food and Beverage team in the position of Assistant Food and Beverage Manager for our 2024 season. The Assistant Food and Beverage Manager supports the Food and Beverage Manager in overseeing the daily operations of the food and beverage department. This role involves managing staff, ensuring high-quality service, and optimizing the overall guest experience. The Assistant Food and Beverage Manager works closely with various departments to maintain standards, implement policies, and achieve financial goals. Responsibilities for this position will include: Ensure exceptional customer service is provided in all food and beverage areas. Respond promptly to guest inquiries, concerns, and feedback. Monitor service quality and implement improvements as needed. Supervise, train, and motivate food and beverage staff. Schedule and manage employee shifts, ensuring adequate coverage. Conduct performance evaluations and provide constructive feedback. Address and resolve employee issues or conflicts. Provide ongoing training to staff on service standards and procedures. Foster a culture of continuous improvement and professional development. Assist in the development and implementation of operational policies and procedures. Monitor and maintain high levels of food and beverage quality and presentation. Collaborate with the kitchen and bar teams to ensure efficient workflow. Oversee inventory management, ordering, and stock control. Coordinate and supervise events, banquets, and special functions. Collaborate with event planners and clients to ensure successful execution. Ensure proper staffing levels for events. Ensure compliance with health and safety regulations and standards. Implement and enforce sanitation and hygiene protocols. Conduct regular inspections to maintain a safe and clean environment. Attend weekly F&B management meetings to discuss upcoming events, sales, successes and struggles in the department. Discuss how to communicate these items with staff Implement incentives to motivate staff to sell certain menu items, features and special events Qualifications: Bachelor's degree in Hospitality Management, Business Administration, or a related field. Previous experience in a supervisory or managerial role within the food and beverage industry. Strong leadership and communication skills. Knowledge of food safety and hygiene regulations. Ability to work in a fast-paced environment and make sound decisions under pressure. Excellent organizational and problem-solving skills. Proficient in using computerized systems for ordering, inventory, and financial tracking. An ability to understand and use a Point of Sale (POS) system. Strong verbal communication and interpersonal skills, with the ability to interact with guests and all levels of management Proven time management skills with the ability to multi-task and apply critical thinking to assist in Food and Beverage operations. Must be able to lift up to 25 pounds on occasion and work in a fast-paced environment. Smart Serve Certificate required. Ability to work a varied schedule that may include evenings, weekends and holidays. Expected Start Date: April/May 2024 Job Type: Full-time and Part-time positions available Only candidates invited for an interview will be contacted. _TPC Toronto at Osprey Valley is an equal opportunity employer and is committed to diversity and inclusiveness in all its work. We work proactively to be fair and reasonable in practice and to build diversity into our teams. Accommodations are available on request for candidates taking part in all aspects of the selection process. _ Please visit our website or on LinkedIn to learn more about TPC Toronto at Osprey Valley. Job Types: Full-time, Part-time, Permanent, Fixed term contract, Seasonal Salary: $55,000.00-$65,000.00 per month Benefits: Company events Discounted or free food On-site parking Store discount Flexible Language Requirement: French not required Schedule: Evening shift Holidays Morning shift Weekends as needed Supplemental pay types: Tips Ability to commute/relocate: Caledon, ON: reliably commute or plan to relocate before starting work (required) Experience: supervisory: 2 years (required) Licence/Certification: Smart Serve, SIR or equivalent (required) Work Location: In person Expected start date: 2024-05-01
Mar 20, 2024
Full time
ASSISTANT FOOD & BEVERAGE MANAGER - CALEDON (ALTON), ON We are currently hiring individuals to join our Food and Beverage team in the position of Assistant Food and Beverage Manager for our 2024 season. The Assistant Food and Beverage Manager supports the Food and Beverage Manager in overseeing the daily operations of the food and beverage department. This role involves managing staff, ensuring high-quality service, and optimizing the overall guest experience. The Assistant Food and Beverage Manager works closely with various departments to maintain standards, implement policies, and achieve financial goals. Responsibilities for this position will include: Ensure exceptional customer service is provided in all food and beverage areas. Respond promptly to guest inquiries, concerns, and feedback. Monitor service quality and implement improvements as needed. Supervise, train, and motivate food and beverage staff. Schedule and manage employee shifts, ensuring adequate coverage. Conduct performance evaluations and provide constructive feedback. Address and resolve employee issues or conflicts. Provide ongoing training to staff on service standards and procedures. Foster a culture of continuous improvement and professional development. Assist in the development and implementation of operational policies and procedures. Monitor and maintain high levels of food and beverage quality and presentation. Collaborate with the kitchen and bar teams to ensure efficient workflow. Oversee inventory management, ordering, and stock control. Coordinate and supervise events, banquets, and special functions. Collaborate with event planners and clients to ensure successful execution. Ensure proper staffing levels for events. Ensure compliance with health and safety regulations and standards. Implement and enforce sanitation and hygiene protocols. Conduct regular inspections to maintain a safe and clean environment. Attend weekly F&B management meetings to discuss upcoming events, sales, successes and struggles in the department. Discuss how to communicate these items with staff Implement incentives to motivate staff to sell certain menu items, features and special events Qualifications: Bachelor's degree in Hospitality Management, Business Administration, or a related field. Previous experience in a supervisory or managerial role within the food and beverage industry. Strong leadership and communication skills. Knowledge of food safety and hygiene regulations. Ability to work in a fast-paced environment and make sound decisions under pressure. Excellent organizational and problem-solving skills. Proficient in using computerized systems for ordering, inventory, and financial tracking. An ability to understand and use a Point of Sale (POS) system. Strong verbal communication and interpersonal skills, with the ability to interact with guests and all levels of management Proven time management skills with the ability to multi-task and apply critical thinking to assist in Food and Beverage operations. Must be able to lift up to 25 pounds on occasion and work in a fast-paced environment. Smart Serve Certificate required. Ability to work a varied schedule that may include evenings, weekends and holidays. Expected Start Date: April/May 2024 Job Type: Full-time and Part-time positions available Only candidates invited for an interview will be contacted. _TPC Toronto at Osprey Valley is an equal opportunity employer and is committed to diversity and inclusiveness in all its work. We work proactively to be fair and reasonable in practice and to build diversity into our teams. Accommodations are available on request for candidates taking part in all aspects of the selection process. _ Please visit our website or on LinkedIn to learn more about TPC Toronto at Osprey Valley. Job Types: Full-time, Part-time, Permanent, Fixed term contract, Seasonal Salary: $55,000.00-$65,000.00 per month Benefits: Company events Discounted or free food On-site parking Store discount Flexible Language Requirement: French not required Schedule: Evening shift Holidays Morning shift Weekends as needed Supplemental pay types: Tips Ability to commute/relocate: Caledon, ON: reliably commute or plan to relocate before starting work (required) Experience: supervisory: 2 years (required) Licence/Certification: Smart Serve, SIR or equivalent (required) Work Location: In person Expected start date: 2024-05-01
Job Description: Duties and Responsibilities: The fresh foods supervisor will effectively direct and supervise all activities of the deli/food service department and its personnel to achieve merchandising, sales and customer service goals established for the department. Must have previous food service management experience (2 years minimum) and must truly have a love and passion for food and serving the customer! Responsibilities include but are not limited to: Directing department personnel, meeting department's goals and objectives, communicating directly with the store management and department supervisors. Selecting, on-boarding and coaching all new team members. Scheduling all team members. Engaging with customers through smiles and greetings, offering product information, providing selling suggestions and active sampling and always giving a genuine thank you. Taking customer orders, ensuring orders are completed on time and to the customer's satisfaction. Ensuring department personnel follow all county, city and company food safety and sanitation guidelines and policies. Ordering the products and supplies necessary to maintain adequate stock levels and keep merchandising levels at prescribed standards. Overseeing the preparation and serving/merchandising of deli/ food service items, which includes items such as breakfast, lunch and dinner entrees, fried foods, pizzas, prepared salads, soups, soups, sandwiches, roller grill items, hot and cold beverages and snack items. Displaying deli/food service items following del/food service department and/or company merchandising guidelines. Follow product recipes without deviation. Attentively rotating deli/food service items for sale, ensuring quality and safety and product shrink control. Receiving merchandise for sale and supplies, auditing invoices, breaking down orders, positioning cases of products in the deli storage area or in refrigerated walk-in coolers or frozen food walk-ins freezers. Periodically counting product for inventory purposes. Complete all paper work in a timely and accurate manner. Processing cash register transactions, giving back change, and refunds. Using scale printer machine, ensuring weights and pricing are correct. Understanding the importance monitoring product pricing, signage, and placement as well as the use of product shelf tags and shelf signage. Keeping clean, neat and orderly sales counters, food prep areas, warehouse shelving and walk-in coolers and freezers. Ensuring all department personnel use proper safety equipment and procedures. Position Requirements: Performs other duties as needed or assigned by management. High School Diploma or equivalent. Must be at least 18 years old. Two years prior experience in a fresh foods environment preferably in a management role. Flexibility to work weekend, holiday and/or evening shifts and assist other locations as needed. Must have reliable transportation and valid driver's license. Serv-Safe certification preferred. Desire to learn new products and new recipes. A love of foods and a creative nature. Remain helpful, tactful and courteous at all times. Work quickly and efficiently, sometimes with little direction, to accomplish assigned duties. Add, subtract, divide, multiply and perform other basic business math calculations. Learn to use register, scales, scanners and debit/credit terminals. Learn to use UPC codes, store signage, and learn and memorize various register keys and codes. Read UPC codes, product labels, shelf signage, register forms, and posted company policies/procedures. Learn a wide variety of deli/food service products, including the ingredients that go into those products. Communicate openly and professionally through appropriate body language, facial expressions and speech. Listen to and understand verbal and non-verbal communication of customers and fellow team members. Work with deli ingredients including various meat items, vegetables and fruits, spices, nuts, flavorings, sauces and oils. Physical Requirements Be able to lift up to 25lbs on occasion. Reaching above shoulder height and bending below waist. Work in walk-in coolers and freezers. Stand for long periods of time, bend and twist, and frequently lift and/or maneuver merchandise and supplies. Be dexterous enough with hands and fingers so as to be able to use necessary equipment, including knives, slicers, burners, ovens, fryers and rotisseries Research shows that many, especially women and other marginalized people, are hesitant to apply for job if they don't check every box. If you are excited about this position, and think you could have an impact here, please apply anyway, even if you don't meet every point on the job description. We'd love to hear from you. Global is committed to attracting, developing and retaining a highly qualified, diverse and dedicated work force and maintains a zero-tolerance policy with respect to discrimination in its workplace. We consider applications for all positions without regard to age, ancestry, race, gender, color, religion or creed, marital status, national origin, citizenship, disability, military or veteran status, sexual orientation, gender identity and expression, genetic predisposition or carrier status, status as a victim or witness of domestic violence, sex offenses or stalking, prior record of arrest or conviction, unemployment status or any other classification or status protected by applicable state, local or federal law. If you have a disability and need an accommodation to apply, please contact our recruiting department at .
Mar 14, 2024
Full time
Job Description: Duties and Responsibilities: The fresh foods supervisor will effectively direct and supervise all activities of the deli/food service department and its personnel to achieve merchandising, sales and customer service goals established for the department. Must have previous food service management experience (2 years minimum) and must truly have a love and passion for food and serving the customer! Responsibilities include but are not limited to: Directing department personnel, meeting department's goals and objectives, communicating directly with the store management and department supervisors. Selecting, on-boarding and coaching all new team members. Scheduling all team members. Engaging with customers through smiles and greetings, offering product information, providing selling suggestions and active sampling and always giving a genuine thank you. Taking customer orders, ensuring orders are completed on time and to the customer's satisfaction. Ensuring department personnel follow all county, city and company food safety and sanitation guidelines and policies. Ordering the products and supplies necessary to maintain adequate stock levels and keep merchandising levels at prescribed standards. Overseeing the preparation and serving/merchandising of deli/ food service items, which includes items such as breakfast, lunch and dinner entrees, fried foods, pizzas, prepared salads, soups, soups, sandwiches, roller grill items, hot and cold beverages and snack items. Displaying deli/food service items following del/food service department and/or company merchandising guidelines. Follow product recipes without deviation. Attentively rotating deli/food service items for sale, ensuring quality and safety and product shrink control. Receiving merchandise for sale and supplies, auditing invoices, breaking down orders, positioning cases of products in the deli storage area or in refrigerated walk-in coolers or frozen food walk-ins freezers. Periodically counting product for inventory purposes. Complete all paper work in a timely and accurate manner. Processing cash register transactions, giving back change, and refunds. Using scale printer machine, ensuring weights and pricing are correct. Understanding the importance monitoring product pricing, signage, and placement as well as the use of product shelf tags and shelf signage. Keeping clean, neat and orderly sales counters, food prep areas, warehouse shelving and walk-in coolers and freezers. Ensuring all department personnel use proper safety equipment and procedures. Position Requirements: Performs other duties as needed or assigned by management. High School Diploma or equivalent. Must be at least 18 years old. Two years prior experience in a fresh foods environment preferably in a management role. Flexibility to work weekend, holiday and/or evening shifts and assist other locations as needed. Must have reliable transportation and valid driver's license. Serv-Safe certification preferred. Desire to learn new products and new recipes. A love of foods and a creative nature. Remain helpful, tactful and courteous at all times. Work quickly and efficiently, sometimes with little direction, to accomplish assigned duties. Add, subtract, divide, multiply and perform other basic business math calculations. Learn to use register, scales, scanners and debit/credit terminals. Learn to use UPC codes, store signage, and learn and memorize various register keys and codes. Read UPC codes, product labels, shelf signage, register forms, and posted company policies/procedures. Learn a wide variety of deli/food service products, including the ingredients that go into those products. Communicate openly and professionally through appropriate body language, facial expressions and speech. Listen to and understand verbal and non-verbal communication of customers and fellow team members. Work with deli ingredients including various meat items, vegetables and fruits, spices, nuts, flavorings, sauces and oils. Physical Requirements Be able to lift up to 25lbs on occasion. Reaching above shoulder height and bending below waist. Work in walk-in coolers and freezers. Stand for long periods of time, bend and twist, and frequently lift and/or maneuver merchandise and supplies. Be dexterous enough with hands and fingers so as to be able to use necessary equipment, including knives, slicers, burners, ovens, fryers and rotisseries Research shows that many, especially women and other marginalized people, are hesitant to apply for job if they don't check every box. If you are excited about this position, and think you could have an impact here, please apply anyway, even if you don't meet every point on the job description. We'd love to hear from you. Global is committed to attracting, developing and retaining a highly qualified, diverse and dedicated work force and maintains a zero-tolerance policy with respect to discrimination in its workplace. We consider applications for all positions without regard to age, ancestry, race, gender, color, religion or creed, marital status, national origin, citizenship, disability, military or veteran status, sexual orientation, gender identity and expression, genetic predisposition or carrier status, status as a victim or witness of domestic violence, sex offenses or stalking, prior record of arrest or conviction, unemployment status or any other classification or status protected by applicable state, local or federal law. If you have a disability and need an accommodation to apply, please contact our recruiting department at .
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Supervisor,Food Service DEPARTMENT: Food and Beverage (Room Service Cherokee Tower, Selu Garden Cafe, Wicked Weed Brewing, Gordon Ramsay, Food Court, Laurel Lounge, Starbucks Cherokee Tower, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S16- Exempt BADGE TYPE/COLOR: Key - Blue REPORTS TO: Assistant Restaurant Manager, F&B SUPERVISES: Service Person, Dining Attendant, Food Service Associate, Server Assistant, Food & Beverage Cashier, Food & Beverage Host, Bar Helper, Food Runner, Bartender, DR Bartender, DR Food & Beverage Cashier, Room Service Attendant-Tower IV, Barista, Senior Barista, DR Barista, Pool Server, Pool Cabana Host, Laurel Lounge Host, DR Laurel Lounge Host (The positions listed include all Food & Beverage outlets. Actual positions will vary by outlet) JOB SUMMARY: Manage the day-to-day operations of restaurants and room service. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensure food and beverage products meet standards and make appropriate changes when necessary Continuously improve service by evaluating service breakdowns using guest feedback, data, and behavior Communicate service breakdowns and facilitate opportunity-seeking meetings to consistently involve all team members in service improvements Address service breakdowns and follow up to ensure guest satisfaction Resolve all guest complaints and relay to manager Ensure that adequate supply levels are maintained Assist with department reporting and data analysis as required Responsible for providing and maintaining standards of excellence in service and cleanliness in the Room Service outlet Responsible for the development and maintenance of department procedures and guidelines Assist in the maintenance and development of procedures for food service and menu items for maximum customer satisfaction Prepare schedules and station breakdowns Conduct pre-shift meetings to communicate important information Conduct end of shift banking functions Assist cashier functions of voids and overrides Build relationships by greeting guests and staff with a warm, friendly verbal greeting and maintaining an upbeat positive attitude Take personal responsibility for creating an atmosphere of luck and positive energy with gestures and sustain enthusiasm from one interaction to the next Build relationships with customers Prepare prep lists Serve as communication liaison to subordinates and to Restaurant Manager Responsible for timely delivery of comp requests from VIP services and other casino department Responsible for the complete set-up and operation of each scheduled shift Complete end of shift logs in a timely and accurate manner Enforce appearance standards Delight our guests with outstanding service Address employee performance issues and provide continuous positive coaching for development of employees and appropriate corrective action when necessary Develop highly skilled, successful employees, set realistic and measurable service standards, and hold employees accountable for meeting standards Communicate and enforce company expectations including Code of Commitment, policies, procedures, department goals and business strategy Ensure service recovery activities Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers, and disciplinary actions Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making with emphasis on motivating team and maintaining high morale Monitor bartenders and other employees with cash to ensure proper cash handling procedures Conduct a physical inventory of bar ware and requisition replacement items as needed Ensure all employees are following guidelines of the EBCI liquor laws as defined by the Tribal ABC Board Monitor asset control of liquor bottles, draft and bottled beer and wine Other duties as assigned Adhere to regulatory, departmental and company policies/procedures in an ethical manner Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values Selu Restaurant/The Pools: Supervision of all pool activities to include staffing, scheduling, ordering, & events Meet & greet pool guests to offer a high level of professional service Plan and execute pool & beverage events Greet, interact, and assist resort staff in a professional manner to foster and promote a cooperative and harmonious work environment Respond to and resolve guest complaints in a timely manner and creatively solve problems with the ability to anticipate, recognize, evaluate, and resolve potential difficulties Exhibit proper knowledge, selling techniques and service delivery of both non-alcoholic and alcoholic beverages MINIMUM QUALIFICATIONS: High school diploma or GED required Associate degree from an accredited educational institution or related field preferred Trade certifications or training preferred Two years supervisory experience in hospitality environment required Three years experience in food service required RASP certification required ServSafe certification required Can be completed within 30 days of date of hire Can be completed within 90 days of date of hire Must demonstrate the following essential knowledge and skills: Knowledge of food preparation and presentation Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Documented excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Willing to learn and be adaptable Attention to detail/observant Documented teamwork behaviors and attitudes Neat, professional appearance with excellent personal hygiene PHYSICAL, MENTAL, ENVIRONMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to lift 50 pounds Must be able to stoop, bend, reach, kneel, twist and grasp items Must be able to maneuver and tap a keg weighing 165 pounds Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be able to operate in mentally and physically stressful situations Must be able to walk, stand or crouch on narrow and/or slippery surfaces Manual dexterity and coordination to operate office equipment, including a 10-key adding machine, PC computers, fax machine and photo copier Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work outside with temperatures that may reach and/or exceed 95 degrees Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 10.5.23
Mar 11, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Supervisor,Food Service DEPARTMENT: Food and Beverage (Room Service Cherokee Tower, Selu Garden Cafe, Wicked Weed Brewing, Gordon Ramsay, Food Court, Laurel Lounge, Starbucks Cherokee Tower, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S16- Exempt BADGE TYPE/COLOR: Key - Blue REPORTS TO: Assistant Restaurant Manager, F&B SUPERVISES: Service Person, Dining Attendant, Food Service Associate, Server Assistant, Food & Beverage Cashier, Food & Beverage Host, Bar Helper, Food Runner, Bartender, DR Bartender, DR Food & Beverage Cashier, Room Service Attendant-Tower IV, Barista, Senior Barista, DR Barista, Pool Server, Pool Cabana Host, Laurel Lounge Host, DR Laurel Lounge Host (The positions listed include all Food & Beverage outlets. Actual positions will vary by outlet) JOB SUMMARY: Manage the day-to-day operations of restaurants and room service. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensure food and beverage products meet standards and make appropriate changes when necessary Continuously improve service by evaluating service breakdowns using guest feedback, data, and behavior Communicate service breakdowns and facilitate opportunity-seeking meetings to consistently involve all team members in service improvements Address service breakdowns and follow up to ensure guest satisfaction Resolve all guest complaints and relay to manager Ensure that adequate supply levels are maintained Assist with department reporting and data analysis as required Responsible for providing and maintaining standards of excellence in service and cleanliness in the Room Service outlet Responsible for the development and maintenance of department procedures and guidelines Assist in the maintenance and development of procedures for food service and menu items for maximum customer satisfaction Prepare schedules and station breakdowns Conduct pre-shift meetings to communicate important information Conduct end of shift banking functions Assist cashier functions of voids and overrides Build relationships by greeting guests and staff with a warm, friendly verbal greeting and maintaining an upbeat positive attitude Take personal responsibility for creating an atmosphere of luck and positive energy with gestures and sustain enthusiasm from one interaction to the next Build relationships with customers Prepare prep lists Serve as communication liaison to subordinates and to Restaurant Manager Responsible for timely delivery of comp requests from VIP services and other casino department Responsible for the complete set-up and operation of each scheduled shift Complete end of shift logs in a timely and accurate manner Enforce appearance standards Delight our guests with outstanding service Address employee performance issues and provide continuous positive coaching for development of employees and appropriate corrective action when necessary Develop highly skilled, successful employees, set realistic and measurable service standards, and hold employees accountable for meeting standards Communicate and enforce company expectations including Code of Commitment, policies, procedures, department goals and business strategy Ensure service recovery activities Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers, and disciplinary actions Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making with emphasis on motivating team and maintaining high morale Monitor bartenders and other employees with cash to ensure proper cash handling procedures Conduct a physical inventory of bar ware and requisition replacement items as needed Ensure all employees are following guidelines of the EBCI liquor laws as defined by the Tribal ABC Board Monitor asset control of liquor bottles, draft and bottled beer and wine Other duties as assigned Adhere to regulatory, departmental and company policies/procedures in an ethical manner Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values Selu Restaurant/The Pools: Supervision of all pool activities to include staffing, scheduling, ordering, & events Meet & greet pool guests to offer a high level of professional service Plan and execute pool & beverage events Greet, interact, and assist resort staff in a professional manner to foster and promote a cooperative and harmonious work environment Respond to and resolve guest complaints in a timely manner and creatively solve problems with the ability to anticipate, recognize, evaluate, and resolve potential difficulties Exhibit proper knowledge, selling techniques and service delivery of both non-alcoholic and alcoholic beverages MINIMUM QUALIFICATIONS: High school diploma or GED required Associate degree from an accredited educational institution or related field preferred Trade certifications or training preferred Two years supervisory experience in hospitality environment required Three years experience in food service required RASP certification required ServSafe certification required Can be completed within 30 days of date of hire Can be completed within 90 days of date of hire Must demonstrate the following essential knowledge and skills: Knowledge of food preparation and presentation Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Documented excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Willing to learn and be adaptable Attention to detail/observant Documented teamwork behaviors and attitudes Neat, professional appearance with excellent personal hygiene PHYSICAL, MENTAL, ENVIRONMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to lift 50 pounds Must be able to stoop, bend, reach, kneel, twist and grasp items Must be able to maneuver and tap a keg weighing 165 pounds Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be able to operate in mentally and physically stressful situations Must be able to walk, stand or crouch on narrow and/or slippery surfaces Manual dexterity and coordination to operate office equipment, including a 10-key adding machine, PC computers, fax machine and photo copier Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work outside with temperatures that may reach and/or exceed 95 degrees Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 10.5.23
California's Great America
Santa Clara, California
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
Mar 11, 2024
Full time
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
JOB SUMMARY Oversees all Banquet functions under the direction of the Banquet Manager. Oversees the scheduling of service staff, ensuring guest satisfaction. Assists in on-going evaluation of employees. Ensures compliance with all company policies and procedures. ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for ensuring that Silver Legacy's service standards are met during banquet functions, including set-up, scheduling, menu pre-shift, equipment, room set-up, lighting, etc. Present a professional manner at all times. Greet and welcome meeting or event planner at all functions. Responsible for communicating with the Banquet Chef two hours prior to all functions to review the menu and guest counts. Responsible for communicating with AV Tech two hours prior to all functions to ensure proper music and lighting for event. Responsible for scheduling function pre-shift meeting with Captains and servers to review menu and any special requests. Supervises captains, servers and on-call servers at all functions. Ensures proper service and atmosphere to ensure that guests are satisfied with their event. Provides feedback on guests' experience and any server/service issues after all functions to Banquet Manager. Reviews weekly functions and employee scheduling with Banquet Manager. Ensures all food and beverage items as well as dishware and equipment are in place for each function in the prescribed time. Ensures that proper sanitation procedures are followed at all times. Ensures that pantries and storage areas are clean and organized. Requires regular, predictable attendance. Other job related duties as assigned. Exemplifies our core values, family style service, our mission and vision. Exemplifies our DEI (diversity, equity, inclusion) culture. Perform other job related duties as assigned. KNOWLEDGE, SKILLS & ABILITIES & EDUCATION Strong verbal communication skills. Minimum of 2-4 years as Banquet Captain in a multi-unit hotel or casino High School diploma or equivalent. PHYSICAL DEMANDS & WORK ENVIRONMENT Ability to stand for long periods of time. Frequent walking. Work area is subject to variable temperatures. May be subject to smoking environment and moderate noise. 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. Essential duties must be performed with or without reasonable accommodation. JOB SUMMARY Oversees all Banquet functions under the direction of the Banquet Manager. Oversees the scheduling of service staff, ensuring guest satisfaction. Assists in on-going evaluation of employees. Ensures compliance with all company policies and procedures. ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for ensuring that Silver Legacy's service standards are met during banquet functions, including set-up, scheduling, menu pre-shift, equipment, room set-up, lighting, etc. Present a professional manner at all times. Greet and welcome meeting or event planner at all functions. Responsible for communicating with the Banquet Chef two hours prior to all functions to review the menu and guest counts. Responsible for communicating with AV Tech two hours prior to all functions to ensure proper music and lighting for event. Responsible for scheduling function pre-shift meeting with Captains and servers to review menu and any special requests. Supervises captains, servers and on-call servers at all functions. Ensures proper service and atmosphere to ensure that guests are satisfied with their event. Provides feedback on guests' experience and any server/service issues after all functions to Banquet Manager. Reviews weekly functions and employee scheduling with Banquet Manager. Ensures all food and beverage items as well as dishware and equipment are in place for each function in the prescribed time. Ensures that proper sanitation procedures are followed at all times. Ensures that pantries and storage areas are clean and organized. Requires regular, predictable attendance. Other job related duties as assigned. KNOWLEDGE, SKILLS & ABILITIES & EDUCATION Strong verbal communication skills. Minimum of 2-4 years as Banquet Captain in a multi-unit hotel or casino High School diploma or GED preferred. PHYSICAL DEMANDS & WORK ENVIRONMENT Ability to stand for long periods of time. Frequent walking. Work area is subject to variable temperatures. May be subject to smoking environment and moderate noise. GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service. 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. Essential duties must be performed with or without reasonable accommodation.
Mar 10, 2024
Full time
JOB SUMMARY Oversees all Banquet functions under the direction of the Banquet Manager. Oversees the scheduling of service staff, ensuring guest satisfaction. Assists in on-going evaluation of employees. Ensures compliance with all company policies and procedures. ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for ensuring that Silver Legacy's service standards are met during banquet functions, including set-up, scheduling, menu pre-shift, equipment, room set-up, lighting, etc. Present a professional manner at all times. Greet and welcome meeting or event planner at all functions. Responsible for communicating with the Banquet Chef two hours prior to all functions to review the menu and guest counts. Responsible for communicating with AV Tech two hours prior to all functions to ensure proper music and lighting for event. Responsible for scheduling function pre-shift meeting with Captains and servers to review menu and any special requests. Supervises captains, servers and on-call servers at all functions. Ensures proper service and atmosphere to ensure that guests are satisfied with their event. Provides feedback on guests' experience and any server/service issues after all functions to Banquet Manager. Reviews weekly functions and employee scheduling with Banquet Manager. Ensures all food and beverage items as well as dishware and equipment are in place for each function in the prescribed time. Ensures that proper sanitation procedures are followed at all times. Ensures that pantries and storage areas are clean and organized. Requires regular, predictable attendance. Other job related duties as assigned. Exemplifies our core values, family style service, our mission and vision. Exemplifies our DEI (diversity, equity, inclusion) culture. Perform other job related duties as assigned. KNOWLEDGE, SKILLS & ABILITIES & EDUCATION Strong verbal communication skills. Minimum of 2-4 years as Banquet Captain in a multi-unit hotel or casino High School diploma or equivalent. PHYSICAL DEMANDS & WORK ENVIRONMENT Ability to stand for long periods of time. Frequent walking. Work area is subject to variable temperatures. May be subject to smoking environment and moderate noise. 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. Essential duties must be performed with or without reasonable accommodation. JOB SUMMARY Oversees all Banquet functions under the direction of the Banquet Manager. Oversees the scheduling of service staff, ensuring guest satisfaction. Assists in on-going evaluation of employees. Ensures compliance with all company policies and procedures. ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for ensuring that Silver Legacy's service standards are met during banquet functions, including set-up, scheduling, menu pre-shift, equipment, room set-up, lighting, etc. Present a professional manner at all times. Greet and welcome meeting or event planner at all functions. Responsible for communicating with the Banquet Chef two hours prior to all functions to review the menu and guest counts. Responsible for communicating with AV Tech two hours prior to all functions to ensure proper music and lighting for event. Responsible for scheduling function pre-shift meeting with Captains and servers to review menu and any special requests. Supervises captains, servers and on-call servers at all functions. Ensures proper service and atmosphere to ensure that guests are satisfied with their event. Provides feedback on guests' experience and any server/service issues after all functions to Banquet Manager. Reviews weekly functions and employee scheduling with Banquet Manager. Ensures all food and beverage items as well as dishware and equipment are in place for each function in the prescribed time. Ensures that proper sanitation procedures are followed at all times. Ensures that pantries and storage areas are clean and organized. Requires regular, predictable attendance. Other job related duties as assigned. KNOWLEDGE, SKILLS & ABILITIES & EDUCATION Strong verbal communication skills. Minimum of 2-4 years as Banquet Captain in a multi-unit hotel or casino High School diploma or GED preferred. PHYSICAL DEMANDS & WORK ENVIRONMENT Ability to stand for long periods of time. Frequent walking. Work area is subject to variable temperatures. May be subject to smoking environment and moderate noise. GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service. 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. Essential duties must be performed with or without reasonable accommodation.
Thunderbird Smoothie Ltd. DBA Booster Juice
Surrey, British Columbia (BC)
Job Title: Food Service Supervisor (NOC: 62020) Job Location: Unit 107, Avenue, Surrey BC Canada V3S 9A5 Wage: $20.00/Hour, 30 hours/week Positions available: 2 Job Type: Full Time, Permanent Job Start: As soon as possible Your duties will include: -Deploy staff and delegate tasks to create the ideal Booster Juice Experience for each customer. -Supervise activities of other employees and ensure proper execution of store operations. -Develop positive relationships with store team by understanding and addressing individual motivation, needs, and concerns. -Maintain an adequate level of inventory and stock to avoid understocking or overstocking. -Utilize and provide direction to staff during their shift on the use of tools and equipment safely. -Provides feedback and coaching to improve staff performance. -Provide exemplary and prompt customer service, deliver quality beverages and products to -customers. -Maintain a clean and safe store environment. Job Requirements - Must have at least 1 year of related work experience - Completion of high school is required - Must have basic knowledge of English How to apply: Kindly email your resume via email at
Mar 10, 2024
Job Title: Food Service Supervisor (NOC: 62020) Job Location: Unit 107, Avenue, Surrey BC Canada V3S 9A5 Wage: $20.00/Hour, 30 hours/week Positions available: 2 Job Type: Full Time, Permanent Job Start: As soon as possible Your duties will include: -Deploy staff and delegate tasks to create the ideal Booster Juice Experience for each customer. -Supervise activities of other employees and ensure proper execution of store operations. -Develop positive relationships with store team by understanding and addressing individual motivation, needs, and concerns. -Maintain an adequate level of inventory and stock to avoid understocking or overstocking. -Utilize and provide direction to staff during their shift on the use of tools and equipment safely. -Provides feedback and coaching to improve staff performance. -Provide exemplary and prompt customer service, deliver quality beverages and products to -customers. -Maintain a clean and safe store environment. Job Requirements - Must have at least 1 year of related work experience - Completion of high school is required - Must have basic knowledge of English How to apply: Kindly email your resume via email at
SUMMARY: The Banquet Food Server Extra Board is responsible for serving food and beverage orders to guests, and assembling food orders. They have a full knowledge of all menu items that are available on the buffet line and answer all guest questions. EXTRA BOARD POSITION ESSENTIAL DUTIES AND RESPONSIBILITIES Greet guests at table with proper salutation and take beverage orders. Take guest's food and beverage order, using a tray, and check table often for drink refills. Continually check tables in assigned section to remove dirty dishes when it is obvious that guests have completed eating from plate. Performs related tasks as required. Must be available for scheduled work. Must exhibit the Family Style Service model at all times. SUPERVISORY RESPONSIBILITIES None. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations. EDUCATION and/or EXPERIENCE Three to six months of related experience and/or training in a similar food outlet, hotel or casino atmosphere. CERTIFICATES, LICENSES, REGISTRATIONS Must possess and be able to maintain a current Health Card, Liquor License, or other required certifications as required by geographical area of the property. LANGUAGE SKILLS Must be able to effectively communicate in English. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent and to draw and interpret bar graphs. COMPUTER SKILLS None.
Mar 08, 2024
Full time
SUMMARY: The Banquet Food Server Extra Board is responsible for serving food and beverage orders to guests, and assembling food orders. They have a full knowledge of all menu items that are available on the buffet line and answer all guest questions. EXTRA BOARD POSITION ESSENTIAL DUTIES AND RESPONSIBILITIES Greet guests at table with proper salutation and take beverage orders. Take guest's food and beverage order, using a tray, and check table often for drink refills. Continually check tables in assigned section to remove dirty dishes when it is obvious that guests have completed eating from plate. Performs related tasks as required. Must be available for scheduled work. Must exhibit the Family Style Service model at all times. SUPERVISORY RESPONSIBILITIES None. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations. EDUCATION and/or EXPERIENCE Three to six months of related experience and/or training in a similar food outlet, hotel or casino atmosphere. CERTIFICATES, LICENSES, REGISTRATIONS Must possess and be able to maintain a current Health Card, Liquor License, or other required certifications as required by geographical area of the property. LANGUAGE SKILLS Must be able to effectively communicate in English. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent and to draw and interpret bar graphs. COMPUTER SKILLS None.
GREAT PEOPLE GREAT BENEFITS JOIN OUR ALL-STAR TEAM! Food Service Supervisor - $17.00+/hour Watkins Glen, managed by Guest Services Inc., is now hiring for a Full-Time Food Service Supervisor for our upcoming 2024 season at our North Concession Location. This is a seasonal position, beginning May until November. Applicants must be available to work Holidays and Weekends. Please apply online at: The pay for this position this position is $17.00+/hour. Guest Services, Inc. offers competitive pay and amazing benefits such as a 401K savings plan, paid time off, and more! Apply today to join our All Star Team! JOB SUMMARY The Food Service Supervisor assists the Manager in all aspects of unit operations and floor management, including food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives. In addition, the Food Service Supervisor assists in cultivating a team environment that provides exceptional customer service while ensuring all staff members perform at a consistently high level. ESSENTIAL FUNCTIONS Ensure complete guest satisfaction at all times. Handle guests' complaints and solve them according to customer service standards. Monitor and supervise set up and maintenance of dining area, cashier stations, and/or food stations to ensure quality standards. Assist in recruiting, supervising, scheduling, disciplining, reviewing, and directing the unit's staff at the direction of the Manager. Train hourly staff for peak performance and monitor staff's development. Maintain and ensure safe facility environment including standards for maintenance and upkeep of unit's equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify Manager of all unusual events, circumstances, or other safety or quality control issues. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE High School Diploma or GED preferred. Bachelor's or Business Degree preferred. At least 2 years of experience in related management required. Food Safety Certified a plus. Demonstrated talent for interacting with a wide variety of people. Ability to effectively organize and coordinate multiple priorities; ability to work well as a team leader; ability to problem-solve. Strong customer service abilities; actively looks for ways to assist customers and coworkers. PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day and to climb steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced environment. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Typical office equipment (computers, phone system, fax, copiers, scanners, among others). Food service equipment (pots and pans, stove, fridge, fryers, among others). Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.
Mar 07, 2024
Full time
GREAT PEOPLE GREAT BENEFITS JOIN OUR ALL-STAR TEAM! Food Service Supervisor - $17.00+/hour Watkins Glen, managed by Guest Services Inc., is now hiring for a Full-Time Food Service Supervisor for our upcoming 2024 season at our North Concession Location. This is a seasonal position, beginning May until November. Applicants must be available to work Holidays and Weekends. Please apply online at: The pay for this position this position is $17.00+/hour. Guest Services, Inc. offers competitive pay and amazing benefits such as a 401K savings plan, paid time off, and more! Apply today to join our All Star Team! JOB SUMMARY The Food Service Supervisor assists the Manager in all aspects of unit operations and floor management, including food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives. In addition, the Food Service Supervisor assists in cultivating a team environment that provides exceptional customer service while ensuring all staff members perform at a consistently high level. ESSENTIAL FUNCTIONS Ensure complete guest satisfaction at all times. Handle guests' complaints and solve them according to customer service standards. Monitor and supervise set up and maintenance of dining area, cashier stations, and/or food stations to ensure quality standards. Assist in recruiting, supervising, scheduling, disciplining, reviewing, and directing the unit's staff at the direction of the Manager. Train hourly staff for peak performance and monitor staff's development. Maintain and ensure safe facility environment including standards for maintenance and upkeep of unit's equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify Manager of all unusual events, circumstances, or other safety or quality control issues. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE High School Diploma or GED preferred. Bachelor's or Business Degree preferred. At least 2 years of experience in related management required. Food Safety Certified a plus. Demonstrated talent for interacting with a wide variety of people. Ability to effectively organize and coordinate multiple priorities; ability to work well as a team leader; ability to problem-solve. Strong customer service abilities; actively looks for ways to assist customers and coworkers. PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day and to climb steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced environment. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Typical office equipment (computers, phone system, fax, copiers, scanners, among others). Food service equipment (pots and pans, stove, fridge, fryers, among others). Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.
SUMMARY: The Banquet Food Server Extra Board is responsible for serving food and beverage orders to guests, and assembling food orders. They have a full knowledge of all menu items that are available on the buffet line and answer all guest questions. EXTRA BOARD POSITION ESSENTIAL DUTIES AND RESPONSIBILITIES Greet guests at table with proper salutation and take beverage orders. Take guest's food and beverage order, using a tray, and check table often for drink refills. Continually check tables in assigned section to remove dirty dishes when it is obvious that guests have completed eating from plate. Performs related tasks as required. Must be available for scheduled work. Must exhibit the Family Style Service model at all times. SUPERVISORY RESPONSIBILITIES None. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations. EDUCATION and/or EXPERIENCE Three to six months of related experience and/or training in a similar food outlet, hotel or casino atmosphere. CERTIFICATES, LICENSES, REGISTRATIONS Must possess and be able to maintain a current Health Card, Liquor License, or other required certifications as required by geographical area of the property. LANGUAGE SKILLS Must be able to effectively communicate in English. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent and to draw and interpret bar graphs. COMPUTER SKILLS None.
Mar 06, 2024
Full time
SUMMARY: The Banquet Food Server Extra Board is responsible for serving food and beverage orders to guests, and assembling food orders. They have a full knowledge of all menu items that are available on the buffet line and answer all guest questions. EXTRA BOARD POSITION ESSENTIAL DUTIES AND RESPONSIBILITIES Greet guests at table with proper salutation and take beverage orders. Take guest's food and beverage order, using a tray, and check table often for drink refills. Continually check tables in assigned section to remove dirty dishes when it is obvious that guests have completed eating from plate. Performs related tasks as required. Must be available for scheduled work. Must exhibit the Family Style Service model at all times. SUPERVISORY RESPONSIBILITIES None. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations. EDUCATION and/or EXPERIENCE Three to six months of related experience and/or training in a similar food outlet, hotel or casino atmosphere. CERTIFICATES, LICENSES, REGISTRATIONS Must possess and be able to maintain a current Health Card, Liquor License, or other required certifications as required by geographical area of the property. LANGUAGE SKILLS Must be able to effectively communicate in English. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent and to draw and interpret bar graphs. COMPUTER SKILLS None.
Thunderbird Smoothie Ltd. DBA Booster Juice
Surrey, British Columbia (BC)
Job Title: Food Service Supervisor (NOC: 62020) Job Location: 16555 Fraser Hwy suite Unit 110, Surrey, BC V4N 0E9 Wage: $20.00/Hour, 30 hours/week Positions available: 2 Job Type: Full Time, Permanent Job Start: As soon as possible Your duties will include: -Deploy staff and delegate tasks to create the ideal Booster Juice Experience for each customer. -Supervise activities of other employees and ensure proper execution of store operations. -Develop positive relationships with store team by understanding and addressing individual motivation, needs, and concerns. -Maintain an adequate level of inventory and stock to avoid understocking or overstocking. -Utilize and provide direction to staff during their shift on the use of tools and equipment safely. -Provides feedback and coaching to improve staff performance. -Provide exemplary and prompt customer service, deliver quality beverages and products to -customers. -Maintain a clean and safe store environment. Job Requirements - Must have at least 1 year of related work experience - Completion of high school is required - Must have basic knowledge of English How to apply: Kindly email your resume via email at
Mar 03, 2024
Job Title: Food Service Supervisor (NOC: 62020) Job Location: 16555 Fraser Hwy suite Unit 110, Surrey, BC V4N 0E9 Wage: $20.00/Hour, 30 hours/week Positions available: 2 Job Type: Full Time, Permanent Job Start: As soon as possible Your duties will include: -Deploy staff and delegate tasks to create the ideal Booster Juice Experience for each customer. -Supervise activities of other employees and ensure proper execution of store operations. -Develop positive relationships with store team by understanding and addressing individual motivation, needs, and concerns. -Maintain an adequate level of inventory and stock to avoid understocking or overstocking. -Utilize and provide direction to staff during their shift on the use of tools and equipment safely. -Provides feedback and coaching to improve staff performance. -Provide exemplary and prompt customer service, deliver quality beverages and products to -customers. -Maintain a clean and safe store environment. Job Requirements - Must have at least 1 year of related work experience - Completion of high school is required - Must have basic knowledge of English How to apply: Kindly email your resume via email at
Business Address: 29 - 7100 Alberni Street, Powell River, British Columbia V8A 5K9 Title of position: Food Service Supervisor Terms of employment: Full-time year-round work Duties: Supervise personnel who prepare and serve food and beverage as well as ensure all duties are performed correctly. Maintain and monitor inventory and assist with purchasing functions as needed. Ensure that food preparation meets the Subways quality standards Prepare weekly work schedules and assign duties to the staff Orient and train staff regarding their job duties and the companys policies on sanitation and safety procedures. Participate in the selection of new employees, as needed. Resolve-work related problems and grievances, and report to management Promote customer satisfaction by providing fast and friendly service to our customers. Perform related duties as required. Wages: $19/hr based on 40 hrs a week Location of work: Powell River, BC Contact Information: Apply by email at and indicate in the subject line that you are applying for Food Service Supervisor. Skills Requirement: Completion of Secondary is required A minimum of 1 year of experience in food preparation or service OR Completion of a community college program in food service administration, hotel and restaurant management, or related discipline is required. Must be punctual, reliable, and comfortable working in a fast-paced environment. Must have a passion for food and feed off the buzz of a busy restaurant. Must be a team player and a great communicator in English. Must have a flexible schedule and be able to work on weekends, holidays, and different restaurant shifts. We thank your interest in our company, but only selected candidates will be contacted.
Mar 03, 2024
Business Address: 29 - 7100 Alberni Street, Powell River, British Columbia V8A 5K9 Title of position: Food Service Supervisor Terms of employment: Full-time year-round work Duties: Supervise personnel who prepare and serve food and beverage as well as ensure all duties are performed correctly. Maintain and monitor inventory and assist with purchasing functions as needed. Ensure that food preparation meets the Subways quality standards Prepare weekly work schedules and assign duties to the staff Orient and train staff regarding their job duties and the companys policies on sanitation and safety procedures. Participate in the selection of new employees, as needed. Resolve-work related problems and grievances, and report to management Promote customer satisfaction by providing fast and friendly service to our customers. Perform related duties as required. Wages: $19/hr based on 40 hrs a week Location of work: Powell River, BC Contact Information: Apply by email at and indicate in the subject line that you are applying for Food Service Supervisor. Skills Requirement: Completion of Secondary is required A minimum of 1 year of experience in food preparation or service OR Completion of a community college program in food service administration, hotel and restaurant management, or related discipline is required. Must be punctual, reliable, and comfortable working in a fast-paced environment. Must have a passion for food and feed off the buzz of a busy restaurant. Must be a team player and a great communicator in English. Must have a flexible schedule and be able to work on weekends, holidays, and different restaurant shifts. We thank your interest in our company, but only selected candidates will be contacted.
Overview $20.00 per hour plus Gratuities! We are seeking a highly motivated Banquet Captain to lead our banquet team and ensure the seamless execution of banquet functions. If you have experience in coordinating high-volume catering and banquet events, are passionate about delivering exceptional service, and thrive in a fast-paced environment, we want you on our team. As a Banquet Captain, you will play a pivotal role in delivering memorable banquet experiences for our guests. Ensure that liquor laws and liquor rules of the State of North Carolina are strictly adhered to. Ensure the beverage service policies of Sanderling Resort are strictly adhered to. Set up for functions to include draping tables, setting silverware, folding napkins, preparing drinks, and putting out table centerpieces. Service food and picking up food from the back hall, carrying trays to function location, serving food, and clearing the food from the tables. Break down to include bussing tables, putting away dirty linen and centerpieces, vacuuming. Carry out all instructions on the Banquet Event Order. Responsibilities also include cleaning of the back hall and organizing of storerooms. Set up for AM or PM break stations that include coffee, tea, snacks, beverages, etc. Assists as needed with event room setup according to meal period and table needs. Performs food & beverage preparation duties such as preparing condiments, brewing coffee, and ensuring workstations are stocked. Serves food and beverages to guests Removes dishes, glasses, silverware, or other items from tables/counter tops and takes them to the kitchen. Cleans and sanitizes tables and/or counters & seats after guests are finished. Explains how various menu items are prepared, cooking methods and ingredients. Takes into consideration any special request and dietary issues made by the guest. Provides general property information Offers warm and sincere welcome/farewell for all guests. Interacts with staff in a professional manner, assisting other departments with necessary information. Ensures final quality check on food and beverage items prior to serving guests. Monitors assigned tables for customer satisfaction, quality, and additional service. Addresses any guest issue promptly and with high concern. Aids other events and restaurant staff as needed. Maintains constant awareness of safety issues, (ie broken glass, frayed electrical cords, leaks, broken locks and suspicious persons) ResponsibilitiesA minimum of 3-5 years of previous banquet service experience, preferably as a supervisor.Excellent written and verbal communication skills.The ability to provide an excellent level of customer service, even in stressful situations.Physically fit with good stamina for physical tasks such as moving and lifting furniture over 50 lbs. on a regular basis. Able to stand for extended periods of time. Willingness to work long hours, irregular shifts, and on weekends and holidays. This position can either be on-call or Full Time - Full time requires the Banquet Captain to work as an Outlet Supervisor during non-banquet periods. Other: The hotel functions seven (7) days a week and twenty-four (24) hours per day. All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands. We are a drug-free work place; criminal background required. We participate in Everify. EOE/M/F/D/V Benefits Paid Time Office Paid Holidays 401K with a match Health Insurance Dental and Vision Insurance FREE Life Insurance Hotel Room Discounts Part of the Pyramid Global Hospitality Team PI686429f944d2-8829
Mar 26, 2024
Full time
Overview $20.00 per hour plus Gratuities! We are seeking a highly motivated Banquet Captain to lead our banquet team and ensure the seamless execution of banquet functions. If you have experience in coordinating high-volume catering and banquet events, are passionate about delivering exceptional service, and thrive in a fast-paced environment, we want you on our team. As a Banquet Captain, you will play a pivotal role in delivering memorable banquet experiences for our guests. Ensure that liquor laws and liquor rules of the State of North Carolina are strictly adhered to. Ensure the beverage service policies of Sanderling Resort are strictly adhered to. Set up for functions to include draping tables, setting silverware, folding napkins, preparing drinks, and putting out table centerpieces. Service food and picking up food from the back hall, carrying trays to function location, serving food, and clearing the food from the tables. Break down to include bussing tables, putting away dirty linen and centerpieces, vacuuming. Carry out all instructions on the Banquet Event Order. Responsibilities also include cleaning of the back hall and organizing of storerooms. Set up for AM or PM break stations that include coffee, tea, snacks, beverages, etc. Assists as needed with event room setup according to meal period and table needs. Performs food & beverage preparation duties such as preparing condiments, brewing coffee, and ensuring workstations are stocked. Serves food and beverages to guests Removes dishes, glasses, silverware, or other items from tables/counter tops and takes them to the kitchen. Cleans and sanitizes tables and/or counters & seats after guests are finished. Explains how various menu items are prepared, cooking methods and ingredients. Takes into consideration any special request and dietary issues made by the guest. Provides general property information Offers warm and sincere welcome/farewell for all guests. Interacts with staff in a professional manner, assisting other departments with necessary information. Ensures final quality check on food and beverage items prior to serving guests. Monitors assigned tables for customer satisfaction, quality, and additional service. Addresses any guest issue promptly and with high concern. Aids other events and restaurant staff as needed. Maintains constant awareness of safety issues, (ie broken glass, frayed electrical cords, leaks, broken locks and suspicious persons) ResponsibilitiesA minimum of 3-5 years of previous banquet service experience, preferably as a supervisor.Excellent written and verbal communication skills.The ability to provide an excellent level of customer service, even in stressful situations.Physically fit with good stamina for physical tasks such as moving and lifting furniture over 50 lbs. on a regular basis. Able to stand for extended periods of time. Willingness to work long hours, irregular shifts, and on weekends and holidays. This position can either be on-call or Full Time - Full time requires the Banquet Captain to work as an Outlet Supervisor during non-banquet periods. Other: The hotel functions seven (7) days a week and twenty-four (24) hours per day. All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands. We are a drug-free work place; criminal background required. We participate in Everify. EOE/M/F/D/V Benefits Paid Time Office Paid Holidays 401K with a match Health Insurance Dental and Vision Insurance FREE Life Insurance Hotel Room Discounts Part of the Pyramid Global Hospitality Team PI686429f944d2-8829
Vera Burger Shack
Vancouver, British Columbia (BC)
Job Type: Full-Time, Permanent Language: English Start Date of Employment (Approx.): As soon as possible Minimum Education: High School Positions Available: 1 NOC Group: Restaurant and Food Service Managers (60030) NOC Job Title: Food Services Manager Job Location(s) 1030 Davie Street Vancouver, British Columbia V6E 1N2 Canada Job Description Job Duties: Interview, hire and train new employees Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety. Monitor compliance with health and fire regulations regarding food preparation and serving. Monitor activities of staff to ensure safety or compliance with rules Respond to customer preferences and complaints. Schedule staff hours and assign duties Manage the inventory and order food and beverages, equipment, and supplies Oversee the day-to-day operations and oversee food and beverages prepation. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Requirements: Completion of college or other program in this field is required. Minimum 1 year of work experience of supervisory position in a food service sector is required. How to Apply Email:
Mar 25, 2024
Job Type: Full-Time, Permanent Language: English Start Date of Employment (Approx.): As soon as possible Minimum Education: High School Positions Available: 1 NOC Group: Restaurant and Food Service Managers (60030) NOC Job Title: Food Services Manager Job Location(s) 1030 Davie Street Vancouver, British Columbia V6E 1N2 Canada Job Description Job Duties: Interview, hire and train new employees Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety. Monitor compliance with health and fire regulations regarding food preparation and serving. Monitor activities of staff to ensure safety or compliance with rules Respond to customer preferences and complaints. Schedule staff hours and assign duties Manage the inventory and order food and beverages, equipment, and supplies Oversee the day-to-day operations and oversee food and beverages prepation. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Requirements: Completion of college or other program in this field is required. Minimum 1 year of work experience of supervisory position in a food service sector is required. How to Apply Email: