Job Description The primary focus of the position is to lead ship hotel refurbishment projects for the New Builds & Refurbishments department. The Project Manager is responsible for the planning, development and execution of large-scale projects including conversions, revitalizations, addition of cabins and balconies, ADA and Hotel Repair and Maintenance, among others for the CCL fleet within specifications, budgets and schedules in international shipyards and dry docks as well as in service. The project manager will supervise and monitor contractors / service vendors (including engineers, designers) on refurbishment activities within assigned fleet, as well as repair & maintenance projects for hotel operations. Responsible for managing multi-million dollar projects in a fast paced environment. Essential Functions: Develop the scope of work required to fully satisfy the stakeholders' desired project outcome. Develop specifications for refurbishment areas in compliance with the criteria established by the sponsors. Proactively identify areas of opportunities and propose actionable solutions. Prepare bid documents and design/technical specifications. Review and analyse drawings and specifications presented by internal and external architects and designers, providing feedback and adjustments, considering functionality, operational needs, technical considerations (HVAC, Electrical, Plumbing , or other). Supervise on-board installations including onsite inspections at dry docks to ensure quality adherence/assurance of work completed and timely production. Ensure projects are accomplished following applicable regulatory requirements and that all documents are updated and archived to be reviewed with applicable regulatory agencies such as Lloyds and/ or Coast Guard, ADA. Provide viable solutions and corrective actions in response to unexpected events and in a fast paced environment. Ensure all selected specifications comply with the safety and environmental regulations established by the company and appropriate regulatory agency. Continued research and understanding of current and future regulations (IMO, USPH and ADA) and related impact on refurbishment and hotel repair and maintenance projects. Liaison with Project Development team and stakeholders, project team, architects, designers, electrical and safety managers, and support staff to assure no aspect of the project is overlooked and that project progress is congruent with the original concept. Facilitate effective communication between these individuals Review shop drawings prepared by contractors. Review and track contractor scheduling for execution plans. Manage CPS system for contractor travel approval to coordinate with aligned schedules and agreed start stop dates. Manage HMP process for assigned refurbishment projects. Track budget vs actuals at all stages of the project pre execution, change order process during the installation and post refit. Manage invoice approvals. Consolidate and evaluate contractor bids. Draft and present business plans, budget analysis and project timelines to stakeholders in various departments. Assure appropriate and accurate information flow both within and outside the organization. Maintain close contact with contractors and vendors to resolve any possible challenges in a proactive manner. Approve and source substitutes, if required. Prepare presentation updates for shipboard and shoreside leadership teams as well as updates to DDPMO team during the drydock execution conveying project status, challenges and solutions. Manage close out process including Contractor Evaluation, gathering as build documents, Invoicing approvals for contractors, warranty claims for one year for projects. Qualifications: Bachelor's degree Large scale marine refurbishment experience required Knowledge, Skills and Abilities: MS Office, MS Project and CAD Understanding of project management, planning and scheduling within the vessel refurbishment area. Proficient in project management methodology. Strong communication, problem solving. Ability to effectively manage multiple projects and coordinate activities in a team environment. Experience in a leadership role managing staff with diverse skill sets. Physical Demands: Must be able to remain in a stationary position at a desk and/or computer for extended periods of time. Requires regular movement throughout CCL facilities. May need to stand for long periods of time. Travel: More than 50% ship and shore-based travel Work Conditions: Work primarily in a climate-controlled environment with minimal safety/health hazard potential. Work may require employee to work inside and outside with exposure to changing climate and/or operate machinery. May be requested to work a different shift. The range for this role's base salary is $93,580 - $126,000. Offers to selected candidates will be made on a fair and equitable basis, taking into account specific job-related skills and experience. At Carnival, your total rewards package is much more than your base salary. All non-sales roles participate in an annual cash bonus program, while sales roles have an incentive plan. Director and above roles may also be eligible to participate in Carnival's discretionary equity incentive plan. Plus, Carnival provides comprehensive and innovative benefits to meet your needs, including: Health Benefits: Cost-effective medical, dental and vision plans Employee Assistance Program and other mental health resources Additional programs include company paid term life insurance and disability coverage Financial Benefits: 401(k) plan that includes a company match Employee Stock Purchase plan Paid Time Off Holidays - All full-time and part-time with benefits employees receive days off for 7 company-wide holidays, plus an additional floating holiday to be taken at the employee's discretion. Vacation Time - All full-time employees at the manager and below level start with 14 days/year; director and above level start with 19 days/year. Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 84 hours/year. All employees gain additional vacation time with further tenure. Sick Time - All full-time employees receive 80 hours of sick time each year. Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 60 hours each year. Other Benefits Complementary stand-by cruises, employee discounts on confirmed cruises, plus special rates for family and friends Personal and professional learning and development resources including tuition reimbursement On-site preschool program and wellness center at our Miami campus About Us In addition to other duties/functions, this position requires full commitment and support for promoting ethical and compliant culture. More specifically, this position requires integrity, honesty, and respectful treatment of others, as well as a willingness to speak up when they see misconduct or have concerns. Carnival Cruise Line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun and memorable vacation experiences at an outstanding value. Our employees have a responsibility to be accountable for all actions. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude which is based on fostering an environment of inclusion, trust, a willingness to listen, openness and integrity. Doing this helps us to achieve our ultimate goal, which is to include FUN in everything we do! Speaking of fun, we are officially certified as a Great Place to Work aboard our ships as well as in our global corporate headquarters! Carnival Corporation & plc and Carnival Cruise Line is an equal employment opportunity/affirmative action employer. In this regard, it does not discriminate against any qualified individual on the basis of sex, race, color, national origin, religion, sexual orientation, age, marital status, mental, physical orsensory disability, or any other classification protected by applicable local, state, federal, and/or international law.
Mar 26, 2024
Full time
Job Description The primary focus of the position is to lead ship hotel refurbishment projects for the New Builds & Refurbishments department. The Project Manager is responsible for the planning, development and execution of large-scale projects including conversions, revitalizations, addition of cabins and balconies, ADA and Hotel Repair and Maintenance, among others for the CCL fleet within specifications, budgets and schedules in international shipyards and dry docks as well as in service. The project manager will supervise and monitor contractors / service vendors (including engineers, designers) on refurbishment activities within assigned fleet, as well as repair & maintenance projects for hotel operations. Responsible for managing multi-million dollar projects in a fast paced environment. Essential Functions: Develop the scope of work required to fully satisfy the stakeholders' desired project outcome. Develop specifications for refurbishment areas in compliance with the criteria established by the sponsors. Proactively identify areas of opportunities and propose actionable solutions. Prepare bid documents and design/technical specifications. Review and analyse drawings and specifications presented by internal and external architects and designers, providing feedback and adjustments, considering functionality, operational needs, technical considerations (HVAC, Electrical, Plumbing , or other). Supervise on-board installations including onsite inspections at dry docks to ensure quality adherence/assurance of work completed and timely production. Ensure projects are accomplished following applicable regulatory requirements and that all documents are updated and archived to be reviewed with applicable regulatory agencies such as Lloyds and/ or Coast Guard, ADA. Provide viable solutions and corrective actions in response to unexpected events and in a fast paced environment. Ensure all selected specifications comply with the safety and environmental regulations established by the company and appropriate regulatory agency. Continued research and understanding of current and future regulations (IMO, USPH and ADA) and related impact on refurbishment and hotel repair and maintenance projects. Liaison with Project Development team and stakeholders, project team, architects, designers, electrical and safety managers, and support staff to assure no aspect of the project is overlooked and that project progress is congruent with the original concept. Facilitate effective communication between these individuals Review shop drawings prepared by contractors. Review and track contractor scheduling for execution plans. Manage CPS system for contractor travel approval to coordinate with aligned schedules and agreed start stop dates. Manage HMP process for assigned refurbishment projects. Track budget vs actuals at all stages of the project pre execution, change order process during the installation and post refit. Manage invoice approvals. Consolidate and evaluate contractor bids. Draft and present business plans, budget analysis and project timelines to stakeholders in various departments. Assure appropriate and accurate information flow both within and outside the organization. Maintain close contact with contractors and vendors to resolve any possible challenges in a proactive manner. Approve and source substitutes, if required. Prepare presentation updates for shipboard and shoreside leadership teams as well as updates to DDPMO team during the drydock execution conveying project status, challenges and solutions. Manage close out process including Contractor Evaluation, gathering as build documents, Invoicing approvals for contractors, warranty claims for one year for projects. Qualifications: Bachelor's degree Large scale marine refurbishment experience required Knowledge, Skills and Abilities: MS Office, MS Project and CAD Understanding of project management, planning and scheduling within the vessel refurbishment area. Proficient in project management methodology. Strong communication, problem solving. Ability to effectively manage multiple projects and coordinate activities in a team environment. Experience in a leadership role managing staff with diverse skill sets. Physical Demands: Must be able to remain in a stationary position at a desk and/or computer for extended periods of time. Requires regular movement throughout CCL facilities. May need to stand for long periods of time. Travel: More than 50% ship and shore-based travel Work Conditions: Work primarily in a climate-controlled environment with minimal safety/health hazard potential. Work may require employee to work inside and outside with exposure to changing climate and/or operate machinery. May be requested to work a different shift. The range for this role's base salary is $93,580 - $126,000. Offers to selected candidates will be made on a fair and equitable basis, taking into account specific job-related skills and experience. At Carnival, your total rewards package is much more than your base salary. All non-sales roles participate in an annual cash bonus program, while sales roles have an incentive plan. Director and above roles may also be eligible to participate in Carnival's discretionary equity incentive plan. Plus, Carnival provides comprehensive and innovative benefits to meet your needs, including: Health Benefits: Cost-effective medical, dental and vision plans Employee Assistance Program and other mental health resources Additional programs include company paid term life insurance and disability coverage Financial Benefits: 401(k) plan that includes a company match Employee Stock Purchase plan Paid Time Off Holidays - All full-time and part-time with benefits employees receive days off for 7 company-wide holidays, plus an additional floating holiday to be taken at the employee's discretion. Vacation Time - All full-time employees at the manager and below level start with 14 days/year; director and above level start with 19 days/year. Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 84 hours/year. All employees gain additional vacation time with further tenure. Sick Time - All full-time employees receive 80 hours of sick time each year. Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 60 hours each year. Other Benefits Complementary stand-by cruises, employee discounts on confirmed cruises, plus special rates for family and friends Personal and professional learning and development resources including tuition reimbursement On-site preschool program and wellness center at our Miami campus About Us In addition to other duties/functions, this position requires full commitment and support for promoting ethical and compliant culture. More specifically, this position requires integrity, honesty, and respectful treatment of others, as well as a willingness to speak up when they see misconduct or have concerns. Carnival Cruise Line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun and memorable vacation experiences at an outstanding value. Our employees have a responsibility to be accountable for all actions. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude which is based on fostering an environment of inclusion, trust, a willingness to listen, openness and integrity. Doing this helps us to achieve our ultimate goal, which is to include FUN in everything we do! Speaking of fun, we are officially certified as a Great Place to Work aboard our ships as well as in our global corporate headquarters! Carnival Corporation & plc and Carnival Cruise Line is an equal employment opportunity/affirmative action employer. In this regard, it does not discriminate against any qualified individual on the basis of sex, race, color, national origin, religion, sexual orientation, age, marital status, mental, physical orsensory disability, or any other classification protected by applicable local, state, federal, and/or international law.
Overview The role of the Valet & Parking General Manager is to oversee and manage the hotel valet operation, parking and lot services by providing exceptional guest service and maintaining an environment of safety and risk prevention. Using top notch customer service skills, professionalism and through leading by example, the General Manager will create an atmosphere that caters to the many varying needs of hotel guests and visitors through effective team leadership and management. The General Manager will effectively communicate and execute VPNE policies, procedures and brand standards to optimize service and revenue while fostering a trustworthy client relationship. Responsibilities Be a business leader through demonstration of professionalism and integrity. Work directly with the hotel client to set strategic plans to ensure each operation is running smoothly. Effectively direct, train and manage location staff including training and development in a luxury environment. Drive and maintain top level service standards for the upscale nature of a luxury hotel. Perform financial management: maintain strict revenue control and manage profit & loss statement for location. Oversee payroll, staffing, Hours/OT and budget proactively. Understand and support key performance indicators for VPNE. Handle all team member relations issues in-house, using the People/HR as a resource when appropriate. Communicate with the People/HR team to understand and uphold processes and procedures. Build a dependable team (recruit, hire and train) in collaboration with Talent Acquisition department and onsite manager. Ensure safety and risk prevention. Mentor team members through ongoing coaching and training and foster a promotion from within culture Lead a positive and supportive culture to encourage growth opportunities for team members Enforce VPNE policies across all locations Qualifications Educational Requirements: Bachelor's degree in hospitality, business administration, or related field preferred or work related experience to match Years of Experience: 5+ years' progressive responsibility with proven leadership experience. Hotel experience required, luxury hotel, 5 diamond/star rating experience preferred 2+ years of account management 2+ years of client retention and relationship building Experience working directly with clients and maintaining accounts Strong organizational and training skills Ability to read, write and verbally communicate in English Be at least 18 years of age. Possesses a valid Driver's License in state of residency. Be able to pass a criminal background check and RMV check when overseeing a valet operation. Possess organization skills. Availability to work a flexible schedule including nights, weekends, and holidays. Language Skills: Proficient in English both verbally and written. Strong computer skills including Microsoft Office, Dayforce, Parking Revenue Control Software and Hardware. Benefits: Paid weekly Medical, Dental, Vision 401K with a match Education Reimbursement Growth & Promotion Opportunities Discount programs Short-term disability Accident insurance Life insurance VPNE Parking and Aloha Solutions is a family-owned, fun, people-dedicated and rapidly growing company headquartered in the Greater Boston Area. We are the support services business partner to the most prestigious health-care institutions, commercial property owners and developers, financial institutions, and hospitality companies. We promote growth from within and instill our company's family values in an ever-expanding business. Our team members are energetic, friendly, and proactive in helping VPNE & Aloha build its brands. We are proud to be a recognized leader in the hospitality and healthcare industries, looking for people like you to help us drive our clients' business and build their brand.
Mar 26, 2024
Full time
Overview The role of the Valet & Parking General Manager is to oversee and manage the hotel valet operation, parking and lot services by providing exceptional guest service and maintaining an environment of safety and risk prevention. Using top notch customer service skills, professionalism and through leading by example, the General Manager will create an atmosphere that caters to the many varying needs of hotel guests and visitors through effective team leadership and management. The General Manager will effectively communicate and execute VPNE policies, procedures and brand standards to optimize service and revenue while fostering a trustworthy client relationship. Responsibilities Be a business leader through demonstration of professionalism and integrity. Work directly with the hotel client to set strategic plans to ensure each operation is running smoothly. Effectively direct, train and manage location staff including training and development in a luxury environment. Drive and maintain top level service standards for the upscale nature of a luxury hotel. Perform financial management: maintain strict revenue control and manage profit & loss statement for location. Oversee payroll, staffing, Hours/OT and budget proactively. Understand and support key performance indicators for VPNE. Handle all team member relations issues in-house, using the People/HR as a resource when appropriate. Communicate with the People/HR team to understand and uphold processes and procedures. Build a dependable team (recruit, hire and train) in collaboration with Talent Acquisition department and onsite manager. Ensure safety and risk prevention. Mentor team members through ongoing coaching and training and foster a promotion from within culture Lead a positive and supportive culture to encourage growth opportunities for team members Enforce VPNE policies across all locations Qualifications Educational Requirements: Bachelor's degree in hospitality, business administration, or related field preferred or work related experience to match Years of Experience: 5+ years' progressive responsibility with proven leadership experience. Hotel experience required, luxury hotel, 5 diamond/star rating experience preferred 2+ years of account management 2+ years of client retention and relationship building Experience working directly with clients and maintaining accounts Strong organizational and training skills Ability to read, write and verbally communicate in English Be at least 18 years of age. Possesses a valid Driver's License in state of residency. Be able to pass a criminal background check and RMV check when overseeing a valet operation. Possess organization skills. Availability to work a flexible schedule including nights, weekends, and holidays. Language Skills: Proficient in English both verbally and written. Strong computer skills including Microsoft Office, Dayforce, Parking Revenue Control Software and Hardware. Benefits: Paid weekly Medical, Dental, Vision 401K with a match Education Reimbursement Growth & Promotion Opportunities Discount programs Short-term disability Accident insurance Life insurance VPNE Parking and Aloha Solutions is a family-owned, fun, people-dedicated and rapidly growing company headquartered in the Greater Boston Area. We are the support services business partner to the most prestigious health-care institutions, commercial property owners and developers, financial institutions, and hospitality companies. We promote growth from within and instill our company's family values in an ever-expanding business. Our team members are energetic, friendly, and proactive in helping VPNE & Aloha build its brands. We are proud to be a recognized leader in the hospitality and healthcare industries, looking for people like you to help us drive our clients' business and build their brand.
Overview The role of the Valet & Parking General Manager is to oversee and manage the hotel valet operation, parking and lot services by providing exceptional guest service and maintaining an environment of safety and risk prevention. Using top notch customer service skills, professionalism and through leading by example, the General Manager will create an atmosphere that caters to the many varying needs of hotel guests and visitors through effective team leadership and management. The General Manager will effectively communicate and execute VPNE policies, procedures and brand standards to optimize service and revenue while fostering a trustworthy client relationship. Responsibilities Be a business leader through demonstration of professionalism and integrity. Work directly with the hotel client to set strategic plans to ensure each operation is running smoothly. Effectively direct, train and manage location staff including training and development in a luxury environment. Drive and maintain top level service standards for the upscale nature of a luxury hotel. Perform financial management: maintain strict revenue control and manage profit & loss statement for location. Oversee payroll, staffing, Hours/OT and budget proactively. Understand and support key performance indicators for VPNE. Handle all team member relations issues in-house, using the People/HR as a resource when appropriate. Communicate with the People/HR team to understand and uphold processes and procedures. Build a dependable team (recruit, hire and train) in collaboration with Talent Acquisition department and onsite manager. Ensure safety and risk prevention. Mentor team members through ongoing coaching and training and foster a promotion from within culture Lead a positive and supportive culture to encourage growth opportunities for team members Enforce VPNE policies across all locations Qualifications Educational Requirements: Bachelor's degree in hospitality, business administration, or related field preferred or work related experience to match Years of Experience: 5+ years' progressive responsibility with proven leadership experience. Hotel experience required, luxury hotel, 5 diamond/star rating experience preferred 2+ years of account management 2+ years of client retention and relationship building Experience working directly with clients and maintaining accounts Strong organizational and training skills Ability to read, write and verbally communicate in English Be at least 18 years of age. Possesses a valid Driver's License in state of residency. Be able to pass a criminal background check and RMV check when overseeing a valet operation. Possess organization skills. Availability to work a flexible schedule including nights, weekends, and holidays. Language Skills: Proficient in English both verbally and written. Strong computer skills including Microsoft Office, Dayforce, Parking Revenue Control Software and Hardware. Benefits: Paid weekly Medical, Dental, Vision 401K with a match Education Reimbursement Growth & Promotion Opportunities Discount programs Short-term disability Accident insurance Life insurance VPNE Parking and Aloha Solutions is a family-owned, fun, people-dedicated and rapidly growing company headquartered in the Greater Boston Area. We are the support services business partner to the most prestigious health-care institutions, commercial property owners and developers, financial institutions, and hospitality companies. We promote growth from within and instill our company's family values in an ever-expanding business. Our team members are energetic, friendly, and proactive in helping VPNE & Aloha build its brands. We are proud to be a recognized leader in the hospitality and healthcare industries, looking for people like you to help us drive our clients' business and build their brand.
Mar 18, 2024
Full time
Overview The role of the Valet & Parking General Manager is to oversee and manage the hotel valet operation, parking and lot services by providing exceptional guest service and maintaining an environment of safety and risk prevention. Using top notch customer service skills, professionalism and through leading by example, the General Manager will create an atmosphere that caters to the many varying needs of hotel guests and visitors through effective team leadership and management. The General Manager will effectively communicate and execute VPNE policies, procedures and brand standards to optimize service and revenue while fostering a trustworthy client relationship. Responsibilities Be a business leader through demonstration of professionalism and integrity. Work directly with the hotel client to set strategic plans to ensure each operation is running smoothly. Effectively direct, train and manage location staff including training and development in a luxury environment. Drive and maintain top level service standards for the upscale nature of a luxury hotel. Perform financial management: maintain strict revenue control and manage profit & loss statement for location. Oversee payroll, staffing, Hours/OT and budget proactively. Understand and support key performance indicators for VPNE. Handle all team member relations issues in-house, using the People/HR as a resource when appropriate. Communicate with the People/HR team to understand and uphold processes and procedures. Build a dependable team (recruit, hire and train) in collaboration with Talent Acquisition department and onsite manager. Ensure safety and risk prevention. Mentor team members through ongoing coaching and training and foster a promotion from within culture Lead a positive and supportive culture to encourage growth opportunities for team members Enforce VPNE policies across all locations Qualifications Educational Requirements: Bachelor's degree in hospitality, business administration, or related field preferred or work related experience to match Years of Experience: 5+ years' progressive responsibility with proven leadership experience. Hotel experience required, luxury hotel, 5 diamond/star rating experience preferred 2+ years of account management 2+ years of client retention and relationship building Experience working directly with clients and maintaining accounts Strong organizational and training skills Ability to read, write and verbally communicate in English Be at least 18 years of age. Possesses a valid Driver's License in state of residency. Be able to pass a criminal background check and RMV check when overseeing a valet operation. Possess organization skills. Availability to work a flexible schedule including nights, weekends, and holidays. Language Skills: Proficient in English both verbally and written. Strong computer skills including Microsoft Office, Dayforce, Parking Revenue Control Software and Hardware. Benefits: Paid weekly Medical, Dental, Vision 401K with a match Education Reimbursement Growth & Promotion Opportunities Discount programs Short-term disability Accident insurance Life insurance VPNE Parking and Aloha Solutions is a family-owned, fun, people-dedicated and rapidly growing company headquartered in the Greater Boston Area. We are the support services business partner to the most prestigious health-care institutions, commercial property owners and developers, financial institutions, and hospitality companies. We promote growth from within and instill our company's family values in an ever-expanding business. Our team members are energetic, friendly, and proactive in helping VPNE & Aloha build its brands. We are proud to be a recognized leader in the hospitality and healthcare industries, looking for people like you to help us drive our clients' business and build their brand.
Amrit Ocean Resort and Residences
West Palm Beach, Florida
Compensation Type: Yearly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location: Amrit Ocean Resort & Residences The first-of-its-kind Five Star personalized luxury wellness community is launching our first location in South East Florida. Located on 7.5 acres oceanfront, Amrit unites the ancient inner-science of the East and Western technology for personalized luxury that promotes mindful living with unlimited potential. Utilizing the time-honored practice of Eight Limbs of Patanjali with Five Pillars of Wellness (Mindfulness, Nutrition, Fitness, Relaxation and Sleep), Amrit's 24/7 Personal Wellness Advisors work with guests to identify their Personalized Roadmap to Wellness. Amrit's two towers, Peace and Happiness comprise 182 wellness residents, 153 wellness resort suites including 30 destination spa suites, chlorine free pools, natural bistro with teaching kitchen, farm to table restaurant, meeting/celebration space, hair-health full service salon, outdoor activities/experiences and 100,000 sf of wellness and spa spread over four floors indoors and out. Featuring Aayush, an extensive hydrothermal circuit with co-ed and gender specific areas, plus hamam, flotation pod and terraces with panoramic ocean views. Amrit, in partnership with leading wellness innovators, globally renown mindfulness experts, and a spa floor dedicated to innovative treatments and services, will provide the tools, technology, resources and experiences for guests to achieve personalized peace and happiness and ultimately, wellness for life. Overview: Amrit's Personal Wellness Support System (PWSS) has been created to deliver a personalized wellness roadmap for all of our guests. PWSS is based on Amrit's Five Pillar Philosophy focusing on Mindfulness, Nutrition, Fitness/Movement, Relaxation and Sleep. Our experts will Co Create individual plans that are aligned with guest personal goals and Lifestyles. The PWSS Manger is responsible for the coordination and implementation of the daily PWSS programming. The PWSS Manager will have direct oversight of the PWSS reservation process and will be key in delivering a seamless guest experience. Responsibilities: Oversight of pre arrival reservation team, on site coordinators and experts that are responsible for guest flow and scheduling of all wellness package guests that are staying at the resort. Firm understanding of Wellness trends and services and how they can be implemented into Amrit's programming. Direct contact with Wellness guests to ensure that all services and activities are meeting guest expectations. Maximize Wellness revenue and occupancy by reviewing status daily. Monitor selling of wellness packages and spa offerings daily. Attend daily and weekly Wellness Strategy meetings. Review arrivals report and daily guest report to ensure accuracy. Be completely competent in all PMS functions used by Reservations. Be knowledgeable on property information (outlets, hours of operation, etc.) and ensure the staff is trained to communicate hotel information to callers and in house guests Comply with hotel policies on billing, routing, master accounts, A/R accounts and PM accounts. Control wellness package inventory. Make test calls according to hotel standards. Be knowledgeable about the uses and functions of Resort Suite Work with Wellness Director to ensure that forecast is completed on a timely basis, according to SOP's. Maintain a professional working relationship and promote open lines of communication with managers, employees, and other departments. Assist in preparation of monthly revenue and occupancy forecasting for wellness center and spa Complete weekly work schedule for reservation sales agents according to business forecast, payroll budget guidelines and productivity requirements. Process/correct daily payroll sheets. Follow and enforce all hotel credit policies. Understand and follow Revenue Strategy restrictions. Monitor all V.I.P.'s, special guests and requests. Maintain required pars of all Reservations and stationary supplies. Review Reservations logbook and Guest Request log on a daily basis. Maintain an organized and comprehensive filing system with documentation of reservations, reports, restrictions, etc. Qualifications: Education & Experience: A 4-year college degree; or a 2-year college degree and at least 1 year of related experience; or two to three years of experience in a hotel or related field Preferred Previous supervisory experience preferred. Must be proficient in Windows and company approved spreadsheets and word processing. Physical requirements: Flexible and long hours sometimes required. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements Always maintain a warm and friendly demeanor. Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attending all hotel required meetings and training. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary. Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Must be able to show initiative, including anticipating guest or operational needs. Perform other duties as requested by management.
Mar 17, 2024
Full time
Compensation Type: Yearly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location: Amrit Ocean Resort & Residences The first-of-its-kind Five Star personalized luxury wellness community is launching our first location in South East Florida. Located on 7.5 acres oceanfront, Amrit unites the ancient inner-science of the East and Western technology for personalized luxury that promotes mindful living with unlimited potential. Utilizing the time-honored practice of Eight Limbs of Patanjali with Five Pillars of Wellness (Mindfulness, Nutrition, Fitness, Relaxation and Sleep), Amrit's 24/7 Personal Wellness Advisors work with guests to identify their Personalized Roadmap to Wellness. Amrit's two towers, Peace and Happiness comprise 182 wellness residents, 153 wellness resort suites including 30 destination spa suites, chlorine free pools, natural bistro with teaching kitchen, farm to table restaurant, meeting/celebration space, hair-health full service salon, outdoor activities/experiences and 100,000 sf of wellness and spa spread over four floors indoors and out. Featuring Aayush, an extensive hydrothermal circuit with co-ed and gender specific areas, plus hamam, flotation pod and terraces with panoramic ocean views. Amrit, in partnership with leading wellness innovators, globally renown mindfulness experts, and a spa floor dedicated to innovative treatments and services, will provide the tools, technology, resources and experiences for guests to achieve personalized peace and happiness and ultimately, wellness for life. Overview: Amrit's Personal Wellness Support System (PWSS) has been created to deliver a personalized wellness roadmap for all of our guests. PWSS is based on Amrit's Five Pillar Philosophy focusing on Mindfulness, Nutrition, Fitness/Movement, Relaxation and Sleep. Our experts will Co Create individual plans that are aligned with guest personal goals and Lifestyles. The PWSS Manger is responsible for the coordination and implementation of the daily PWSS programming. The PWSS Manager will have direct oversight of the PWSS reservation process and will be key in delivering a seamless guest experience. Responsibilities: Oversight of pre arrival reservation team, on site coordinators and experts that are responsible for guest flow and scheduling of all wellness package guests that are staying at the resort. Firm understanding of Wellness trends and services and how they can be implemented into Amrit's programming. Direct contact with Wellness guests to ensure that all services and activities are meeting guest expectations. Maximize Wellness revenue and occupancy by reviewing status daily. Monitor selling of wellness packages and spa offerings daily. Attend daily and weekly Wellness Strategy meetings. Review arrivals report and daily guest report to ensure accuracy. Be completely competent in all PMS functions used by Reservations. Be knowledgeable on property information (outlets, hours of operation, etc.) and ensure the staff is trained to communicate hotel information to callers and in house guests Comply with hotel policies on billing, routing, master accounts, A/R accounts and PM accounts. Control wellness package inventory. Make test calls according to hotel standards. Be knowledgeable about the uses and functions of Resort Suite Work with Wellness Director to ensure that forecast is completed on a timely basis, according to SOP's. Maintain a professional working relationship and promote open lines of communication with managers, employees, and other departments. Assist in preparation of monthly revenue and occupancy forecasting for wellness center and spa Complete weekly work schedule for reservation sales agents according to business forecast, payroll budget guidelines and productivity requirements. Process/correct daily payroll sheets. Follow and enforce all hotel credit policies. Understand and follow Revenue Strategy restrictions. Monitor all V.I.P.'s, special guests and requests. Maintain required pars of all Reservations and stationary supplies. Review Reservations logbook and Guest Request log on a daily basis. Maintain an organized and comprehensive filing system with documentation of reservations, reports, restrictions, etc. Qualifications: Education & Experience: A 4-year college degree; or a 2-year college degree and at least 1 year of related experience; or two to three years of experience in a hotel or related field Preferred Previous supervisory experience preferred. Must be proficient in Windows and company approved spreadsheets and word processing. Physical requirements: Flexible and long hours sometimes required. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements Always maintain a warm and friendly demeanor. Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attending all hotel required meetings and training. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary. Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Must be able to show initiative, including anticipating guest or operational needs. Perform other duties as requested by management.
JOB SUMMARY:The Hotel Ops Manager reports to and collaborates with the Assistant Director of Hotel Operations to set the tone for the front-of-house and back-of-house guest experience at Nobu Hotel. This integral role assists in leading departments; Front Office, Front Services, Mini Bar, In room Dining and Hospitality events. This leader assists in leading the team to deliver remarkable guest and team member experiences. It is critical the person in this role possesses a diverse knowledge of hotel division operations and is willing to dive into the day-to-day operation, while balancing and managing the long-term goals of the hotel. This role supports and leads the hotel operation and ensures the resort maintains a high level delivering outstanding guest services and builds a dynamic team. Presence should be as regular in the lobby, on guest room floors, throughout the casino area and at the front desk as it is in the office. The Hotel Operations Manager will have a natural passion towards action, an ownership mentality and is able to thrive in a fast-paced, multi-task environment with a constantly changing work environment. The Manager must be humble and understands the need to work side by side with others in delivering outstanding experiences to our guest; and take action on feedback to make the operations better. All duties are to be performed in accordance with departmental, property, and corporate policies, practices, and procedures. ESSENTIAL JOB FUNCTIONS: Own all aspects of a guest's experience from beginning to end by ensuring accurate and thorough reservation details, an inviting arrival, recommendation of Caesars Entertainment, Inc. experiences, and a seamless departure, ensuring a positive guest experience throughout and adjusting as necessary. Collaborate cross-functionally with revenue, marketing, and hotel operations teams to implement best practices, programs and procedures to drive revenue, efficiency and productivity. Provide on-going frontline sales support to front desk agents on driving upsell revenue on a day to day basis. Show relentless prioritization and data-driven decision-making to ensure the team is working towards the right goals and has the tools needed to achieve them. Manage the prescribed departmental sequence of service and practice proper safety protocols while cleaning guest rooms, stocking linen, and completing assigned checklists. Manage a dynamic team that will consistently deliver outstanding service and first-in-class levels of cleanliness across all public areas and guest rooms. Establishes and maintains the standard for the guest's room experience during their visit to the hotel Demonstrate a professional sense of urgency while in the guest rooms and public space to provide a thoughtful guest experience by keeping spaces clean and well organized. Observe conditions of all the physical facilities and equipment in the hotel operation, noticing the smallest detail which may go unseen by the untrained eye. Work in collaboration with other operating divisions and any third-party vendors to establish detailed cleaning and preventative maintenance programs to ensure the appearance of all furniture, fixtures, and equipment throughout the hotel. Utilize analytics to monitor the inventory yield, and optimize revenue on hotel room inventory across the property through various channels, partners, platforms, devices and agents. Continuously research guest, marketplace and industry trends to understand spending by different verticals, programs and campaigns, and implement initiatives to maximize revenue potential. Monitor Daily Count and room inventory control agents to ensure appropriate a number of clean rooms are available for check-ins, remaining inventory, and appropriate planning based on arrivals/departures. Actively participate with monitoring financials, revenue reporting, operations of assigned department(s) and marketing strategies to produce both short-term and long-term profitability. Create a work environment which promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Inform senior hotel management of situations which require attention. Complete all payroll related functions within Oracle and recruiting systems, checking employee swipes, and issuing payment for upsell commissions. Perform all other job-related duties as requested. QUALIFICATIONS: Required: Bachelor degree in Hotel Management, Business Administration, or related field or equivalent education and experience. At least 5 years of experience within upscale, lifestyle, or luxury property. At least 2 years of direct management experience, recruiting, developing and retaining talent. Excellent customer service, strategic, analytical skills with strong quantitative and qualitative skills. Proven track record of leading initiatives, achieving goals, and succeeding in a team environment. Able to lead and mentor a team. Have interpersonal skills to partner effectively with all business contacts. Professional appearance and demeanor. Work varied shifts, including weekends and holidays. High school diploma or equivalent. Able to effectively communicate in English, in both written and oral forms. Preferred: Previous experience working with property management systems such as Opera, Infor, REX, and/or LMS. Proven track record of effectively communicating and presenting information to corporate and property leadership. Critical Competencies: Engages others in general conversation tactics to build rapport quickly; and can lead and adapt communication and presentation tactics to engage audience; displays adaptable interpersonal skills for a wide range of audiences and stakeholders. Approaches fact finding and discovery missions in a collaborative effort; values input and experiences of others that creates additional insight to uncover deeper issues that need to be addressed or removed as a barrier to implementation. Passionate in driving results of their effort and others; can influence others to take direction to execute on strategy through tactical methods; and is comfortable in prioritizing their work and that of others. Comfortable in being a 'general' in identifying strategic needs, yet can be a 'soldier' to ensure the implementation of a strategic plan is implemented. Values the importance of making decisions with integrity, maintaining confidentiality across internal work groups and knows how to use discretion when appropriate; understands the difference between transparency and confidentiality. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to work flexible hours, including evenings and weekends. Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to team member, candidate, and guest problems, in a timely manner. Must be able to tolerate areas containing second hand smoke. Must be able to lift and carry 10 pounds. Must be able to bend, crouch, kneel, twist and work at a desk/counter when performing functions of the job. Respond to visual and aural cues. Must have manual dexterity to operate all office equipment. Must be able to recognize and respond to individuals with questions. Must be able to maneuver around office and property. DIRECTLY SUPERVISES: Guest service agents Hotel Coordinators Bell Associates Mini Bar Attendants In room dining servers Butler services Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Mar 13, 2024
Full time
JOB SUMMARY:The Hotel Ops Manager reports to and collaborates with the Assistant Director of Hotel Operations to set the tone for the front-of-house and back-of-house guest experience at Nobu Hotel. This integral role assists in leading departments; Front Office, Front Services, Mini Bar, In room Dining and Hospitality events. This leader assists in leading the team to deliver remarkable guest and team member experiences. It is critical the person in this role possesses a diverse knowledge of hotel division operations and is willing to dive into the day-to-day operation, while balancing and managing the long-term goals of the hotel. This role supports and leads the hotel operation and ensures the resort maintains a high level delivering outstanding guest services and builds a dynamic team. Presence should be as regular in the lobby, on guest room floors, throughout the casino area and at the front desk as it is in the office. The Hotel Operations Manager will have a natural passion towards action, an ownership mentality and is able to thrive in a fast-paced, multi-task environment with a constantly changing work environment. The Manager must be humble and understands the need to work side by side with others in delivering outstanding experiences to our guest; and take action on feedback to make the operations better. All duties are to be performed in accordance with departmental, property, and corporate policies, practices, and procedures. ESSENTIAL JOB FUNCTIONS: Own all aspects of a guest's experience from beginning to end by ensuring accurate and thorough reservation details, an inviting arrival, recommendation of Caesars Entertainment, Inc. experiences, and a seamless departure, ensuring a positive guest experience throughout and adjusting as necessary. Collaborate cross-functionally with revenue, marketing, and hotel operations teams to implement best practices, programs and procedures to drive revenue, efficiency and productivity. Provide on-going frontline sales support to front desk agents on driving upsell revenue on a day to day basis. Show relentless prioritization and data-driven decision-making to ensure the team is working towards the right goals and has the tools needed to achieve them. Manage the prescribed departmental sequence of service and practice proper safety protocols while cleaning guest rooms, stocking linen, and completing assigned checklists. Manage a dynamic team that will consistently deliver outstanding service and first-in-class levels of cleanliness across all public areas and guest rooms. Establishes and maintains the standard for the guest's room experience during their visit to the hotel Demonstrate a professional sense of urgency while in the guest rooms and public space to provide a thoughtful guest experience by keeping spaces clean and well organized. Observe conditions of all the physical facilities and equipment in the hotel operation, noticing the smallest detail which may go unseen by the untrained eye. Work in collaboration with other operating divisions and any third-party vendors to establish detailed cleaning and preventative maintenance programs to ensure the appearance of all furniture, fixtures, and equipment throughout the hotel. Utilize analytics to monitor the inventory yield, and optimize revenue on hotel room inventory across the property through various channels, partners, platforms, devices and agents. Continuously research guest, marketplace and industry trends to understand spending by different verticals, programs and campaigns, and implement initiatives to maximize revenue potential. Monitor Daily Count and room inventory control agents to ensure appropriate a number of clean rooms are available for check-ins, remaining inventory, and appropriate planning based on arrivals/departures. Actively participate with monitoring financials, revenue reporting, operations of assigned department(s) and marketing strategies to produce both short-term and long-term profitability. Create a work environment which promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Inform senior hotel management of situations which require attention. Complete all payroll related functions within Oracle and recruiting systems, checking employee swipes, and issuing payment for upsell commissions. Perform all other job-related duties as requested. QUALIFICATIONS: Required: Bachelor degree in Hotel Management, Business Administration, or related field or equivalent education and experience. At least 5 years of experience within upscale, lifestyle, or luxury property. At least 2 years of direct management experience, recruiting, developing and retaining talent. Excellent customer service, strategic, analytical skills with strong quantitative and qualitative skills. Proven track record of leading initiatives, achieving goals, and succeeding in a team environment. Able to lead and mentor a team. Have interpersonal skills to partner effectively with all business contacts. Professional appearance and demeanor. Work varied shifts, including weekends and holidays. High school diploma or equivalent. Able to effectively communicate in English, in both written and oral forms. Preferred: Previous experience working with property management systems such as Opera, Infor, REX, and/or LMS. Proven track record of effectively communicating and presenting information to corporate and property leadership. Critical Competencies: Engages others in general conversation tactics to build rapport quickly; and can lead and adapt communication and presentation tactics to engage audience; displays adaptable interpersonal skills for a wide range of audiences and stakeholders. Approaches fact finding and discovery missions in a collaborative effort; values input and experiences of others that creates additional insight to uncover deeper issues that need to be addressed or removed as a barrier to implementation. Passionate in driving results of their effort and others; can influence others to take direction to execute on strategy through tactical methods; and is comfortable in prioritizing their work and that of others. Comfortable in being a 'general' in identifying strategic needs, yet can be a 'soldier' to ensure the implementation of a strategic plan is implemented. Values the importance of making decisions with integrity, maintaining confidentiality across internal work groups and knows how to use discretion when appropriate; understands the difference between transparency and confidentiality. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to work flexible hours, including evenings and weekends. Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to team member, candidate, and guest problems, in a timely manner. Must be able to tolerate areas containing second hand smoke. Must be able to lift and carry 10 pounds. Must be able to bend, crouch, kneel, twist and work at a desk/counter when performing functions of the job. Respond to visual and aural cues. Must have manual dexterity to operate all office equipment. Must be able to recognize and respond to individuals with questions. Must be able to maneuver around office and property. DIRECTLY SUPERVISES: Guest service agents Hotel Coordinators Bell Associates Mini Bar Attendants In room dining servers Butler services Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Job Description The primary focus of the position is to lead ship hotel refurbishment projects for the New Builds & Refurbishments department. The Project Manager is responsible for the planning, development and execution of large-scale projects including conversions, revitalizations, addition of cabins and balconies, ADA and Hotel Repair and Maintenance, among others for the CCL fleet within specifications, budgets and schedules in international shipyards and dry docks as well as in service. The project manager will supervise and monitor contractors / service vendors (including engineers, designers) on refurbishment activities within assigned fleet, as well as repair & maintenance projects for hotel operations. Responsible for managing multi-million dollar projects in a fast paced environment. Essential Functions: Develop the scope of work required to fully satisfy the stakeholders' desired project outcome. Develop specifications for refurbishment areas in compliance with the criteria established by the sponsors. Proactively identify areas of opportunities and propose actionable solutions. Prepare bid documents and design/technical specifications. Review and analyze drawings and specifications presented by internal and external architects and designers, providing feedback and adjustments, considering functionality, operational needs, technical considerations (HVAC, Electrical, Plumbing , or other). Supervise on-board installations including onsite inspections at dry docks to ensure quality adherence/assurance of work completed and timely production. Ensure projects are accomplished following applicable regulatory requirements and that all documents are updated and archived to be reviewed with applicable regulatory agencies such as Lloyds and/ or Coast Guard, ADA. Provide viable solutions and corrective actions in response to unexpected events and in a fast paced environment. Ensure all selected specifications comply with the safety and environmental regulations established by the company and appropriate regulatory agency. Continued research and understanding of current and future regulations (IMO, USPH and ADA) and related impact on refurbishment and hotel repair and maintenance projects. Liaison with Project Development team and stakeholders, project team, architects, designers, electrical and safety managers, and support staff to assure no aspect of the project is overlooked and that project progress is congruent with the original concept. Facilitate effective communication between these individuals Review shop drawings prepared by contractors. Review and track contractor scheduling for execution plans. Manage CPS system for contractor travel approval to coordinate with aligned schedules and agreed start stop dates. Manage HMP process for assigned refurbishment projects. Track budget vs actuals at all stages of the project pre execution, change order process during the installation and post refit. Manage invoice approvals. Consolidate and evaluate contractor bids. Draft and present business plans, budget analysis and project timelines to stakeholders in various departments. Assure appropriate and accurate information flow both within and outside the organization. Maintain close contact with contractors and vendors to resolve any possible challenges in a proactive manner. Approve and source substitutes, if required. Prepare presentation updates for shipboard and shoreside leadership teams as well as updates to DDPMO team during the drydock execution conveying project status, challenges and solutions. Manage close out process including Contractor Evaluation, gathering as build documents, Invoicing approvals for contractors, warranty claims for one year for projects. Qualifications: Bachelor's degree Large scale marine refurbishment experience Knowledge, Skills and Abilities: MS Office, MS Project and CAD Understanding of project management, planning and scheduling within the vessel refurbishment area. Proficient in project management methodology. Strong communication, problem solving. Ability to effectively manage multiple projects and coordinate activities in a team environment. Experience in a leadership role managing staff with diverse skill sets. Physical Demands: Must be able to remain in a stationary position at a desk and/or computer for extended periods of time. Requires regular movement throughout CCL facilities. May need to stand for long periods of time. Travel: More than 50% shore and ship-based travel Work Conditions: Work primarily in a climate-controlled environment with minimal safety/health hazard potential. Work may require employee to work inside and outside with exposure to changing climate and/or operate machinery. May be requested to work a different shift. The range for this role's base salary is $93,580 - $126,000. Offers to selected candidates will be made on a fair and equitable basis, taking into account specific job-related skills and experience. At Carnival, your total rewards package is much more than your base salary. All non-sales roles participate in an annual cash bonus program, while sales roles have an incentive plan. Director and above roles may also be eligible to participate in Carnival's discretionary equity incentive plan. Plus, Carnival provides comprehensive and innovative benefits to meet your needs, including: Health Benefits: Cost-effective medical, dental and vision plans Employee Assistance Program and other mental health resources Additional programs include company paid term life insurance and disability coverage Financial Benefits: 401(k) plan that includes a company match Employee Stock Purchase plan Paid Time Off Holidays - All full-time and part-time with benefits employees receive days off for 7 company-wide holidays, plus an additional floating holiday to be taken at the employee's discretion. Vacation Time - All full-time employees at the manager and below level start with 14 days/year; director and above level start with 19 days/year. Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 84 hours/year. All employees gain additional vacation time with further tenure. Sick Time - All full-time employees receive 80 hours of sick time each year. Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 60 hours each year. Other Benefits Complementary stand-by cruises, employee discounts on confirmed cruises, plus special rates for family and friends Personal and professional learning and development resources including tuition reimbursement On-site preschool program and wellness center at our Miami campus About Us In addition to other duties/functions, this position requires full commitment and support for promoting ethical and compliant culture. More specifically, this position requires integrity, honesty, and respectful treatment of others, as well as a willingness to speak up when they see misconduct or have concerns. Carnival Cruise Line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun and memorable vacation experiences at an outstanding value. Our employees have a responsibility to be accountable for all actions. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude which is based on fostering an environment of inclusion, trust, a willingness to listen, openness and integrity. Doing this helps us to achieve our ultimate goal, which is to include FUN in everything we do! Speaking of fun, we are officially certified as a Great Place to Work aboard our ships as well as in our global corporate headquarters! Carnival Corporation & plc and Carnival Cruise Line is an equal employment opportunity/affirmative action employer. In this regard, it does not discriminate against any qualified individual on the basis of sex, race, color, national origin, religion, sexual orientation, age, marital status, mental, physical orsensory disability, or any other classification protected by applicable local, state, federal, and/or international law.
Mar 08, 2024
Full time
Job Description The primary focus of the position is to lead ship hotel refurbishment projects for the New Builds & Refurbishments department. The Project Manager is responsible for the planning, development and execution of large-scale projects including conversions, revitalizations, addition of cabins and balconies, ADA and Hotel Repair and Maintenance, among others for the CCL fleet within specifications, budgets and schedules in international shipyards and dry docks as well as in service. The project manager will supervise and monitor contractors / service vendors (including engineers, designers) on refurbishment activities within assigned fleet, as well as repair & maintenance projects for hotel operations. Responsible for managing multi-million dollar projects in a fast paced environment. Essential Functions: Develop the scope of work required to fully satisfy the stakeholders' desired project outcome. Develop specifications for refurbishment areas in compliance with the criteria established by the sponsors. Proactively identify areas of opportunities and propose actionable solutions. Prepare bid documents and design/technical specifications. Review and analyze drawings and specifications presented by internal and external architects and designers, providing feedback and adjustments, considering functionality, operational needs, technical considerations (HVAC, Electrical, Plumbing , or other). Supervise on-board installations including onsite inspections at dry docks to ensure quality adherence/assurance of work completed and timely production. Ensure projects are accomplished following applicable regulatory requirements and that all documents are updated and archived to be reviewed with applicable regulatory agencies such as Lloyds and/ or Coast Guard, ADA. Provide viable solutions and corrective actions in response to unexpected events and in a fast paced environment. Ensure all selected specifications comply with the safety and environmental regulations established by the company and appropriate regulatory agency. Continued research and understanding of current and future regulations (IMO, USPH and ADA) and related impact on refurbishment and hotel repair and maintenance projects. Liaison with Project Development team and stakeholders, project team, architects, designers, electrical and safety managers, and support staff to assure no aspect of the project is overlooked and that project progress is congruent with the original concept. Facilitate effective communication between these individuals Review shop drawings prepared by contractors. Review and track contractor scheduling for execution plans. Manage CPS system for contractor travel approval to coordinate with aligned schedules and agreed start stop dates. Manage HMP process for assigned refurbishment projects. Track budget vs actuals at all stages of the project pre execution, change order process during the installation and post refit. Manage invoice approvals. Consolidate and evaluate contractor bids. Draft and present business plans, budget analysis and project timelines to stakeholders in various departments. Assure appropriate and accurate information flow both within and outside the organization. Maintain close contact with contractors and vendors to resolve any possible challenges in a proactive manner. Approve and source substitutes, if required. Prepare presentation updates for shipboard and shoreside leadership teams as well as updates to DDPMO team during the drydock execution conveying project status, challenges and solutions. Manage close out process including Contractor Evaluation, gathering as build documents, Invoicing approvals for contractors, warranty claims for one year for projects. Qualifications: Bachelor's degree Large scale marine refurbishment experience Knowledge, Skills and Abilities: MS Office, MS Project and CAD Understanding of project management, planning and scheduling within the vessel refurbishment area. Proficient in project management methodology. Strong communication, problem solving. Ability to effectively manage multiple projects and coordinate activities in a team environment. Experience in a leadership role managing staff with diverse skill sets. Physical Demands: Must be able to remain in a stationary position at a desk and/or computer for extended periods of time. Requires regular movement throughout CCL facilities. May need to stand for long periods of time. Travel: More than 50% shore and ship-based travel Work Conditions: Work primarily in a climate-controlled environment with minimal safety/health hazard potential. Work may require employee to work inside and outside with exposure to changing climate and/or operate machinery. May be requested to work a different shift. The range for this role's base salary is $93,580 - $126,000. Offers to selected candidates will be made on a fair and equitable basis, taking into account specific job-related skills and experience. At Carnival, your total rewards package is much more than your base salary. All non-sales roles participate in an annual cash bonus program, while sales roles have an incentive plan. Director and above roles may also be eligible to participate in Carnival's discretionary equity incentive plan. Plus, Carnival provides comprehensive and innovative benefits to meet your needs, including: Health Benefits: Cost-effective medical, dental and vision plans Employee Assistance Program and other mental health resources Additional programs include company paid term life insurance and disability coverage Financial Benefits: 401(k) plan that includes a company match Employee Stock Purchase plan Paid Time Off Holidays - All full-time and part-time with benefits employees receive days off for 7 company-wide holidays, plus an additional floating holiday to be taken at the employee's discretion. Vacation Time - All full-time employees at the manager and below level start with 14 days/year; director and above level start with 19 days/year. Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 84 hours/year. All employees gain additional vacation time with further tenure. Sick Time - All full-time employees receive 80 hours of sick time each year. Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 60 hours each year. Other Benefits Complementary stand-by cruises, employee discounts on confirmed cruises, plus special rates for family and friends Personal and professional learning and development resources including tuition reimbursement On-site preschool program and wellness center at our Miami campus About Us In addition to other duties/functions, this position requires full commitment and support for promoting ethical and compliant culture. More specifically, this position requires integrity, honesty, and respectful treatment of others, as well as a willingness to speak up when they see misconduct or have concerns. Carnival Cruise Line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun and memorable vacation experiences at an outstanding value. Our employees have a responsibility to be accountable for all actions. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude which is based on fostering an environment of inclusion, trust, a willingness to listen, openness and integrity. Doing this helps us to achieve our ultimate goal, which is to include FUN in everything we do! Speaking of fun, we are officially certified as a Great Place to Work aboard our ships as well as in our global corporate headquarters! Carnival Corporation & plc and Carnival Cruise Line is an equal employment opportunity/affirmative action employer. In this regard, it does not discriminate against any qualified individual on the basis of sex, race, color, national origin, religion, sexual orientation, age, marital status, mental, physical orsensory disability, or any other classification protected by applicable local, state, federal, and/or international law.
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-time salaried position starting at $40k annually + benefits. Depending on Experience. Located in Taos, NM. Working out of our El Monte Sagrado Resort & Spa. Position Purpose: The Guest Experience Manager and their team helps sets the tone for the Heritage experience as the main points of contact for duration of a guests stay. The Guest Experience Managers are expected to be professional consistent and energetic when they welcome the guests stay at a Heritage property. Our Guest Experience Manager and team will articulate the story, inspiration, behind the experience of Heritage, while prioritizing and being mindful of the guests needs. The Guest Experience Manager is an essential support to the Front of House team in creating unforgettable experiences for guests. Supervisory Responsibilities: Lead Guest Experience Hosts, Guest Experience Hosts, Bellman, Valet, and in house PBX Essential Duties and Functions/Responsibilities/Tasks: Work under dotted line direction of property General Manager and Corporate Director of Guest Experience, while reporting directly to either the Director of Rooms or Director of Operations depending on hotel. Maintain high level of positive and professional approach with employees, coworkers, and guests. Set goals for performance that coincide with Heritage's plans and vision. This position is responsible for being the first point of contact in guest service recovery for the property. Review occupancy and event levels at property and schedule department employees accordingly and within budget. Drive morale positively as the accountable party to be present and visible to guests and team members. Assign, train, mentor and direct staff to carry out the exceptional guest experience and foster an environment for employees to be successful in performance, and further feel engaged and valued. Perform interview, hire, disciplinary, and termination actions when necessary for team members. Control all guestroom allocations, ensuring that reservations are accurately recorded and monitored to ensure optimum occupancy and revenue is achieved. Provide highly knowledgeable and innovative community minded recommendations for guests about hotel events, amenities, local attractions, restaurants, etc. Monitor blocks and additional blocking as needed, i.e. special requests, suites, etc. Maintain an efficient system of communication between the Front Office and all other departments, with particular regard to guest's arrivals and departures. Manage all aspects (including challenges) of our reservations system. Resourcefully solve any issues that arise and seize control of any problematic situation. Interact with guests and on a frequent basis to obtain feedback of their experiences on property; utilizes guest feedback to recognize excellent front of house service performance and improve service delivery. Passionately deliver refined, seamless service, while upholding the highest level of confidentiality for the safety and comfort of each guest. Acknowledge special occasions with guests; weddings, birthdays, anniversary, etc. further providing room upgrades and amenities when applicable. Other duties as assigned consistent with the functions of this position as needed at the property. Maximize room revenue and occupancy by reviewing status daily. Analyze rate variance, monitor credit report, house accounts, and maintain close observation of daily house count. Monitor selling status of house daily, i.e. flash report, house accounts, comps, etc. Operate all aspects of the Front Office computer system, including, report generation and analysis. Ensure correct and accurate cash handling at the Front Desk. Follow and enforce all credit policies. Review daily Front Office work and activity reports generated by Night Audit. Maintain an organized filing system with documentation of purchases, vouchering, schedules, forecasts, reports, checklists and tracking logs. HC1 Requirements: Proven leadership experience in a hotel setting required, with a passion to provide exemplary guest service. 2-3 years or equivalent combination of education and experience; high volume guest-interfacing hospitality experience a must. Must be highly knowledgeable and openly willing to be creative in curating an experience for the guest in the hotel and city for which this position is listed. This requires expertise on local dining, entertainment, events and attractions in the area of the hotel and the greater city area. Must be a passionate people person, as this job is highly interactive and requires superb customer service skills. Friendly and warm demeanor, excellent verbal and written communication and ability to multitask while maintaining poise. Strong knowledge of hospitality software and MS Office required. Ability and willingness to work flexible long hours including weekends, holidays and late nights. Ability to work on feet for eight hours or more. Must be able to lift/push/reach for/carry 25+ pounds occasionally. High school diploma or equivalent experience/training required; some college preferred. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Compensation details: 0 Yearly Salary PI8185dbd6fbf8-4986
Mar 24, 2024
Full time
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-time salaried position starting at $40k annually + benefits. Depending on Experience. Located in Taos, NM. Working out of our El Monte Sagrado Resort & Spa. Position Purpose: The Guest Experience Manager and their team helps sets the tone for the Heritage experience as the main points of contact for duration of a guests stay. The Guest Experience Managers are expected to be professional consistent and energetic when they welcome the guests stay at a Heritage property. Our Guest Experience Manager and team will articulate the story, inspiration, behind the experience of Heritage, while prioritizing and being mindful of the guests needs. The Guest Experience Manager is an essential support to the Front of House team in creating unforgettable experiences for guests. Supervisory Responsibilities: Lead Guest Experience Hosts, Guest Experience Hosts, Bellman, Valet, and in house PBX Essential Duties and Functions/Responsibilities/Tasks: Work under dotted line direction of property General Manager and Corporate Director of Guest Experience, while reporting directly to either the Director of Rooms or Director of Operations depending on hotel. Maintain high level of positive and professional approach with employees, coworkers, and guests. Set goals for performance that coincide with Heritage's plans and vision. This position is responsible for being the first point of contact in guest service recovery for the property. Review occupancy and event levels at property and schedule department employees accordingly and within budget. Drive morale positively as the accountable party to be present and visible to guests and team members. Assign, train, mentor and direct staff to carry out the exceptional guest experience and foster an environment for employees to be successful in performance, and further feel engaged and valued. Perform interview, hire, disciplinary, and termination actions when necessary for team members. Control all guestroom allocations, ensuring that reservations are accurately recorded and monitored to ensure optimum occupancy and revenue is achieved. Provide highly knowledgeable and innovative community minded recommendations for guests about hotel events, amenities, local attractions, restaurants, etc. Monitor blocks and additional blocking as needed, i.e. special requests, suites, etc. Maintain an efficient system of communication between the Front Office and all other departments, with particular regard to guest's arrivals and departures. Manage all aspects (including challenges) of our reservations system. Resourcefully solve any issues that arise and seize control of any problematic situation. Interact with guests and on a frequent basis to obtain feedback of their experiences on property; utilizes guest feedback to recognize excellent front of house service performance and improve service delivery. Passionately deliver refined, seamless service, while upholding the highest level of confidentiality for the safety and comfort of each guest. Acknowledge special occasions with guests; weddings, birthdays, anniversary, etc. further providing room upgrades and amenities when applicable. Other duties as assigned consistent with the functions of this position as needed at the property. Maximize room revenue and occupancy by reviewing status daily. Analyze rate variance, monitor credit report, house accounts, and maintain close observation of daily house count. Monitor selling status of house daily, i.e. flash report, house accounts, comps, etc. Operate all aspects of the Front Office computer system, including, report generation and analysis. Ensure correct and accurate cash handling at the Front Desk. Follow and enforce all credit policies. Review daily Front Office work and activity reports generated by Night Audit. Maintain an organized filing system with documentation of purchases, vouchering, schedules, forecasts, reports, checklists and tracking logs. HC1 Requirements: Proven leadership experience in a hotel setting required, with a passion to provide exemplary guest service. 2-3 years or equivalent combination of education and experience; high volume guest-interfacing hospitality experience a must. Must be highly knowledgeable and openly willing to be creative in curating an experience for the guest in the hotel and city for which this position is listed. This requires expertise on local dining, entertainment, events and attractions in the area of the hotel and the greater city area. Must be a passionate people person, as this job is highly interactive and requires superb customer service skills. Friendly and warm demeanor, excellent verbal and written communication and ability to multitask while maintaining poise. Strong knowledge of hospitality software and MS Office required. Ability and willingness to work flexible long hours including weekends, holidays and late nights. Ability to work on feet for eight hours or more. Must be able to lift/push/reach for/carry 25+ pounds occasionally. High school diploma or equivalent experience/training required; some college preferred. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Compensation details: 0 Yearly Salary PI8185dbd6fbf8-4986
Salamander Middleburg is looking for a Banquet Service leader to join our Five-star Banquets team! Salamander Middleburg is a Triple 5 Star Luxury Resort located in beautiful Middleburg, VA. We offer professional privileges, training and growth both within this beautiful horse & wine country and beyond. As an expanding luxury hospitality portfolio, the advantages and opportunities are endless - let your entrepreneurial spirit shine. The Banquet Setup Assistant Manager will work with the Director of Banquets and collaborate with the Food & Beverage leadership team to develop banquet and catering related programs, processes and standards. In this crucial role within Food and Beverage, you will have operational responsibility over the banquet setup department as you support our team in creating and delivering exceptional guest and residential experiences. You are a positive role model, motivating banquet and setup teams by controlling our public space and event furniture, outdoor furniture, outdoor rentable equipment. Contribute to the profitability and effective operation by controlling China, glass, silver and equipment on a daily basis. You promote the Salamander Hospitality culture of making our guests feel welcome, respected, appreciated and special, while upholding and ensuring compliance with all company and departmental policies and procedures. ESSENTIAL FUNCTIONS: Major areas of responsibility/ management include, but are not limited to: • Execute banquet and catering functions as directed according to BEO's, function timelines and group resumes • Review communications provided by the Food & Beverage leadership team, Catering and Sales team and Conference Services team i.e., group resumes, daily/weekly in house groups, BEOs, room set up diagrams • Create standards for banquet operations execution, buffets, breaks, plated events, room set up and break down, equipment maintenance • Communicate information, all changes, special needs to the department associates, kitchen team and other supportive departments prior to and during events • Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. • Inspect and oversee the cleanliness and maintenance of all indoor and outdoor function space, public areas, and service areas on all banquet levels; coordinate with Engineering to ensure repairs and maintenance is completed • Interview, select, train, supervise, counsel, schedule and discipline department associates accordingly • Coordinate and create monthly forecasts with help of department heads that are stake holders in the banquets department • Overseeing event setup and breakdown, including the setup of tables, chairs, and other furniture • Ensuring that all Banquet associates follow safety standards and procedures during setup and throughout an event. • Ensuring that all equipment for banquet event orders are fulfilled and picked up by the 3rd party vendors on time and in accordance with client's and property's specifications. QUALIFICATIONS: • Minimum of 4 years' banquet service background with at least 2 years in management position preferred. • Advanced skills in Word, Excel, PowerPoint, and Outlook, Teams; daily use of nearly all programs will occur • Luxury hotel experience strongly preferred BENEFITS: • Health & Welfare • 401 K Retirement plan/ Full-Time and Part-Time Service Professionals are eligible • Dental and Vision • Generous Paid Time Off • Company Paid Holidays (8) • Access Privileges & Discount Programs for employees, friends & family discounts on room stays at all Salamander locations. • Discounts on dining, retail, spa, golf, and other hotel & resort amenities • Free daily meals • Free uniforms We invite you to explore joining this friendly, diverse and enthusiastic team of professionals, striving to provide the very best in service and driven to maintain Forbes 5-Star status, a catalyst that has catapulted this spectacular resort into one of the world's most coveted and elite destinations. "Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law."
Mar 23, 2024
Full time
Salamander Middleburg is looking for a Banquet Service leader to join our Five-star Banquets team! Salamander Middleburg is a Triple 5 Star Luxury Resort located in beautiful Middleburg, VA. We offer professional privileges, training and growth both within this beautiful horse & wine country and beyond. As an expanding luxury hospitality portfolio, the advantages and opportunities are endless - let your entrepreneurial spirit shine. The Banquet Setup Assistant Manager will work with the Director of Banquets and collaborate with the Food & Beverage leadership team to develop banquet and catering related programs, processes and standards. In this crucial role within Food and Beverage, you will have operational responsibility over the banquet setup department as you support our team in creating and delivering exceptional guest and residential experiences. You are a positive role model, motivating banquet and setup teams by controlling our public space and event furniture, outdoor furniture, outdoor rentable equipment. Contribute to the profitability and effective operation by controlling China, glass, silver and equipment on a daily basis. You promote the Salamander Hospitality culture of making our guests feel welcome, respected, appreciated and special, while upholding and ensuring compliance with all company and departmental policies and procedures. ESSENTIAL FUNCTIONS: Major areas of responsibility/ management include, but are not limited to: • Execute banquet and catering functions as directed according to BEO's, function timelines and group resumes • Review communications provided by the Food & Beverage leadership team, Catering and Sales team and Conference Services team i.e., group resumes, daily/weekly in house groups, BEOs, room set up diagrams • Create standards for banquet operations execution, buffets, breaks, plated events, room set up and break down, equipment maintenance • Communicate information, all changes, special needs to the department associates, kitchen team and other supportive departments prior to and during events • Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. • Inspect and oversee the cleanliness and maintenance of all indoor and outdoor function space, public areas, and service areas on all banquet levels; coordinate with Engineering to ensure repairs and maintenance is completed • Interview, select, train, supervise, counsel, schedule and discipline department associates accordingly • Coordinate and create monthly forecasts with help of department heads that are stake holders in the banquets department • Overseeing event setup and breakdown, including the setup of tables, chairs, and other furniture • Ensuring that all Banquet associates follow safety standards and procedures during setup and throughout an event. • Ensuring that all equipment for banquet event orders are fulfilled and picked up by the 3rd party vendors on time and in accordance with client's and property's specifications. QUALIFICATIONS: • Minimum of 4 years' banquet service background with at least 2 years in management position preferred. • Advanced skills in Word, Excel, PowerPoint, and Outlook, Teams; daily use of nearly all programs will occur • Luxury hotel experience strongly preferred BENEFITS: • Health & Welfare • 401 K Retirement plan/ Full-Time and Part-Time Service Professionals are eligible • Dental and Vision • Generous Paid Time Off • Company Paid Holidays (8) • Access Privileges & Discount Programs for employees, friends & family discounts on room stays at all Salamander locations. • Discounts on dining, retail, spa, golf, and other hotel & resort amenities • Free daily meals • Free uniforms We invite you to explore joining this friendly, diverse and enthusiastic team of professionals, striving to provide the very best in service and driven to maintain Forbes 5-Star status, a catalyst that has catapulted this spectacular resort into one of the world's most coveted and elite destinations. "Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law."
Job Details Job Location BlueWater Resort and Casino - Parker, AZ Position Type Full Time Job Shift Any Description SUMMARY: The Kitchen Operations Manager will oversee the kitchen by actively supervising, coaching, counseling, directing, training and mentoring employees in meeting company quality standards. The Kitchen Operations Manager will manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area. ESSENTIAL DUTIES & RESPONSIBILITIES: Performs all functions in accordance with applicable Tribal, gaming regulations, Federal, State, Health and Safety Regulations, BlueWater Resort & Casino policies and procedures and internal controls. Oversite of the cleaning and sanitizing F&B back of house areas to create a safe and sanitary environment for internal and external guests. Provide leadership and support to management and direct reports within the Food and Beverage Department. Schedule and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establish controls to minimize food and supply waste and theft. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Responsible for upholding BlueWater Resort & Casino integrity and standards for quality and service: establish and ensure completion of operational priorities. Reviews weekly, monthly and quarterly financial statements with Director Implement effective controls for food, beverage and labor costs among all departments. Oversees inventory of food products and coordinates product ordering for all kitchen and food production areas. Achieve and exceed financial, guest service, and associate metrics goals. Maintains a current knowledge of menu items, products, current styles and trends in the food service area. Identify and assist in resolution of operational deficiencies, deviations and variances to standards Assist with menu engineering, procurement efficiencies, sales enhancements, productivity improvement and concept reinvention. Ensure departments develop and implement schedules for the operation of all restaurants and bars to achieve ultimate products and services with a profitable result. Oversees training of new team members to help them understand and excel in their position by continuously evaluating performance and encourages improvement of all food service team members. Oversee departmental training, mentoring and coach programs to develop well-trained kitchen team members. Ensure quality standards and service are maintained. Ensures that kitchen equipment is operated safely and with reasonable care. Creates menus for Buffets and EDR including daily/nightly specials, buffets that are attractive to guests in conjunction with the Director. Ensures food items are appealing, tasty and served fresh. Provides assistance and instruction to team members and makes routine hiring decisions for back of house food service. Communicates daily with management, other department heads and team members to ensure proper operating procedures are in compliance. Attends, and satisfactorily completes all required training as assigned and required. Abide by all Arizona State Liquor Laws Title 4, and Colorado River Indian Tribes Alcohol Beverage Ordinance. Abide by Guest Service Agreement for BlueWater Resort & Casino. Abide by F & B department policies and procedures. Performs all functions in accordance with Tribal, Federal, State Health & Safety Regulations, Gaming Regulations, and BlueWater Resort & Casino policies and procedures. All other duties as assigned (job description permitting), or as approved by the Tribal Gaming Agency. Qualifications KNOWLEDGE, SKILLS & ABILITIES: 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. Working knowledge of inventory control systems and Agilysys, preferred. Extensive knowledge of food service equipment. Exceptional attention to detail and organizational skills. Ability to communicate with team members, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to communicate, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability and full understanding to calculate advanced math functions dealing with P&L statements, financial statements and POS cash/credit transactions, cash reconciliation and product inventory. Ability to handle cash accurately and responsibly. QUALIFICATIONS & REQUIREMENTS: BA or BS with culinary major, or degree from nationally recognized culinary school. Minimum 10 years management experience in restaurant, multi-outlet experience. Preferably in a hotel environment. Nationally recognized, advanced food service sanitation training course certification. Must have excellent people management skills, the ability to manage multiple venues. Must acquire and maintain a valid C.R.I.T Environmental Health Food Handlers Card, ServSafe Certification, as well as any other required trainings from compliance. Valid Driver's License. Must obtain and maintain a valid gaming license from the Tribal Gaming Agency prior to beginning work and must renew annually. Must be able to adhere to all BlueWater Resort & Casino and CDC guidelines in regards to the wearing of PPE (including but not limited to a mask and gloves). Must attend in-house comprehensive cleaning and disinfecting training on COVID-19 and other infectious diseases. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to handle or feel and talk or hear. The employee is regularly required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or moves up to 30 pounds and push, pull, or drags up to 100 lbs. Specific vision abilities required by this job include close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: Indoor environment. This position regularly works indoors but may work outdoors in cold and/or extreme heat. The noise level in the work environment is generally quiet to moderate and may become excessively noisy at times. Will have contact with employees, external agencies and the public. The employee is occasionally exposed to fumes or airborne practices, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate. Flashing lights from slot machines and band lighting. ACCESSIBILITY: Restricted Disclaimer: The duties and responsibilities identified in this position description are illustrative only and are in no way intended to be a complete list of activities that may be required of an incumbent. The information contained in this job description is for compliance with the American Disabilities Act (ADA) and is not an exhaustive list of duties performed for this position. Additional duties are performed by the individual currently holding this position and additional duties may be assigned.
Mar 21, 2024
Full time
Job Details Job Location BlueWater Resort and Casino - Parker, AZ Position Type Full Time Job Shift Any Description SUMMARY: The Kitchen Operations Manager will oversee the kitchen by actively supervising, coaching, counseling, directing, training and mentoring employees in meeting company quality standards. The Kitchen Operations Manager will manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area. ESSENTIAL DUTIES & RESPONSIBILITIES: Performs all functions in accordance with applicable Tribal, gaming regulations, Federal, State, Health and Safety Regulations, BlueWater Resort & Casino policies and procedures and internal controls. Oversite of the cleaning and sanitizing F&B back of house areas to create a safe and sanitary environment for internal and external guests. Provide leadership and support to management and direct reports within the Food and Beverage Department. Schedule and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establish controls to minimize food and supply waste and theft. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Responsible for upholding BlueWater Resort & Casino integrity and standards for quality and service: establish and ensure completion of operational priorities. Reviews weekly, monthly and quarterly financial statements with Director Implement effective controls for food, beverage and labor costs among all departments. Oversees inventory of food products and coordinates product ordering for all kitchen and food production areas. Achieve and exceed financial, guest service, and associate metrics goals. Maintains a current knowledge of menu items, products, current styles and trends in the food service area. Identify and assist in resolution of operational deficiencies, deviations and variances to standards Assist with menu engineering, procurement efficiencies, sales enhancements, productivity improvement and concept reinvention. Ensure departments develop and implement schedules for the operation of all restaurants and bars to achieve ultimate products and services with a profitable result. Oversees training of new team members to help them understand and excel in their position by continuously evaluating performance and encourages improvement of all food service team members. Oversee departmental training, mentoring and coach programs to develop well-trained kitchen team members. Ensure quality standards and service are maintained. Ensures that kitchen equipment is operated safely and with reasonable care. Creates menus for Buffets and EDR including daily/nightly specials, buffets that are attractive to guests in conjunction with the Director. Ensures food items are appealing, tasty and served fresh. Provides assistance and instruction to team members and makes routine hiring decisions for back of house food service. Communicates daily with management, other department heads and team members to ensure proper operating procedures are in compliance. Attends, and satisfactorily completes all required training as assigned and required. Abide by all Arizona State Liquor Laws Title 4, and Colorado River Indian Tribes Alcohol Beverage Ordinance. Abide by Guest Service Agreement for BlueWater Resort & Casino. Abide by F & B department policies and procedures. Performs all functions in accordance with Tribal, Federal, State Health & Safety Regulations, Gaming Regulations, and BlueWater Resort & Casino policies and procedures. All other duties as assigned (job description permitting), or as approved by the Tribal Gaming Agency. Qualifications KNOWLEDGE, SKILLS & ABILITIES: 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. Working knowledge of inventory control systems and Agilysys, preferred. Extensive knowledge of food service equipment. Exceptional attention to detail and organizational skills. Ability to communicate with team members, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to communicate, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability and full understanding to calculate advanced math functions dealing with P&L statements, financial statements and POS cash/credit transactions, cash reconciliation and product inventory. Ability to handle cash accurately and responsibly. QUALIFICATIONS & REQUIREMENTS: BA or BS with culinary major, or degree from nationally recognized culinary school. Minimum 10 years management experience in restaurant, multi-outlet experience. Preferably in a hotel environment. Nationally recognized, advanced food service sanitation training course certification. Must have excellent people management skills, the ability to manage multiple venues. Must acquire and maintain a valid C.R.I.T Environmental Health Food Handlers Card, ServSafe Certification, as well as any other required trainings from compliance. Valid Driver's License. Must obtain and maintain a valid gaming license from the Tribal Gaming Agency prior to beginning work and must renew annually. Must be able to adhere to all BlueWater Resort & Casino and CDC guidelines in regards to the wearing of PPE (including but not limited to a mask and gloves). Must attend in-house comprehensive cleaning and disinfecting training on COVID-19 and other infectious diseases. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to handle or feel and talk or hear. The employee is regularly required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or moves up to 30 pounds and push, pull, or drags up to 100 lbs. Specific vision abilities required by this job include close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: Indoor environment. This position regularly works indoors but may work outdoors in cold and/or extreme heat. The noise level in the work environment is generally quiet to moderate and may become excessively noisy at times. Will have contact with employees, external agencies and the public. The employee is occasionally exposed to fumes or airborne practices, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate. Flashing lights from slot machines and band lighting. ACCESSIBILITY: Restricted Disclaimer: The duties and responsibilities identified in this position description are illustrative only and are in no way intended to be a complete list of activities that may be required of an incumbent. The information contained in this job description is for compliance with the American Disabilities Act (ADA) and is not an exhaustive list of duties performed for this position. Additional duties are performed by the individual currently holding this position and additional duties may be assigned.
Northwood Plaza Hotel and Banquet Room
Prince George, British Columbia (BC)
The person should be able to perform the following job duties and responsibilities for this job position: Responsible for helping to run the Reservations department. Coordinates the department and oversees individual training. Must be versed with the description of rooms, facilities and on-going offers Directs the department in selling rooms/apartments. Manages inventory to maximize transient sales. Assists guests on queries. Monitors hotel inventory and arranges with the front desk for all special guest requests. To ensure that all procedures comply with current standards. Maintains a clean and organized work area. We pay a competitive wage of $23.00 per hour. We offer excellent and career growth for the management positions within the organization. If you think you can meet the job criteria and accept this challenging job position please forward your resume to: Email: Or Fax: 1-. Job Location: 2280 John Hart Hwy, Prince George, BC - V2K 2X8 Our manager will scrutinize resumes and only the shortlisted applicants will be contacted for interviews. Thank you for applying with us.
Mar 21, 2024
The person should be able to perform the following job duties and responsibilities for this job position: Responsible for helping to run the Reservations department. Coordinates the department and oversees individual training. Must be versed with the description of rooms, facilities and on-going offers Directs the department in selling rooms/apartments. Manages inventory to maximize transient sales. Assists guests on queries. Monitors hotel inventory and arranges with the front desk for all special guest requests. To ensure that all procedures comply with current standards. Maintains a clean and organized work area. We pay a competitive wage of $23.00 per hour. We offer excellent and career growth for the management positions within the organization. If you think you can meet the job criteria and accept this challenging job position please forward your resume to: Email: Or Fax: 1-. Job Location: 2280 John Hart Hwy, Prince George, BC - V2K 2X8 Our manager will scrutinize resumes and only the shortlisted applicants will be contacted for interviews. Thank you for applying with us.
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)