JOB SUMMARY: Responsible for the overall operation of the Hotel for Harrah's Atlantic City, including Front Desk, Front Services, Wardrobe and the Spa/Salon.DIRECTLY SUPERVISES:Manager Hotel OperationsManager SpaDual Property Position (CAC/HAC)Atlantic City Operations KEY JOB FUNCTIONS: Assist in developing long-range planning goals, including capital needs for new technology, staffing needs and products and services that will enhance the revenue growth of the operation Assist in the creation and execution of the budget; develop and implement cost control procedures Structures hotel operation objectives toward the attainment of established financial goals and service goals Establish standards of performance for departmental managers and supervisors Successfully manages and motivates teams and resources within the areas of responsibility Ensures compliance with company policies and procedures Ensure coordination of Hotel Operations with other departments for the highest degree of customer satisfaction and efficient operation Maintain up to date knowledge of industry trends and make recommendations for implementation Lead an organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. EDUCATION and/or EXPERIENCE: Bachelor's degree or equivalent experience in Hotel Operations. Diverse business experience with significant administrative responsibilities in a major corporation with multiple units. Minimum five years hotel leadership experience. Minimum three years resort hotel experience. QUALIFICATIONS: Thorough understanding of profit and loss statements and budgetary procedures Must possess a polished set of communication skills, demonstrated leadership ability and organizational skills Must be flexible to the demands of the changing needs of the business and be available to work the hours required of the position Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business WORK ENVIRONMENT:Diverse, fast-paced, deadline driven, multi-project coordination, prioritizing and flexing to accommodate last minute requests and changesDisclaimerThis 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).
Mar 28, 2024
Full time
JOB SUMMARY: Responsible for the overall operation of the Hotel for Harrah's Atlantic City, including Front Desk, Front Services, Wardrobe and the Spa/Salon.DIRECTLY SUPERVISES:Manager Hotel OperationsManager SpaDual Property Position (CAC/HAC)Atlantic City Operations KEY JOB FUNCTIONS: Assist in developing long-range planning goals, including capital needs for new technology, staffing needs and products and services that will enhance the revenue growth of the operation Assist in the creation and execution of the budget; develop and implement cost control procedures Structures hotel operation objectives toward the attainment of established financial goals and service goals Establish standards of performance for departmental managers and supervisors Successfully manages and motivates teams and resources within the areas of responsibility Ensures compliance with company policies and procedures Ensure coordination of Hotel Operations with other departments for the highest degree of customer satisfaction and efficient operation Maintain up to date knowledge of industry trends and make recommendations for implementation Lead an organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. EDUCATION and/or EXPERIENCE: Bachelor's degree or equivalent experience in Hotel Operations. Diverse business experience with significant administrative responsibilities in a major corporation with multiple units. Minimum five years hotel leadership experience. Minimum three years resort hotel experience. QUALIFICATIONS: Thorough understanding of profit and loss statements and budgetary procedures Must possess a polished set of communication skills, demonstrated leadership ability and organizational skills Must be flexible to the demands of the changing needs of the business and be available to work the hours required of the position Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business WORK ENVIRONMENT:Diverse, fast-paced, deadline driven, multi-project coordination, prioritizing and flexing to accommodate last minute requests and changesDisclaimerThis 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).
Compass Community Living Position Title: Culinary Director Pay Grade: 15 Reports To: District Manager Salary: $75000 - $80000 Other Forms of Compensation: Merit increases yearly With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high-quality product and best-in-class hospitality, while also meeting financial goals and driving a positive work environment. You will oversee the development and implementation of departmental strategies and ensures implementation of the Compass Community Living's service strategy as well as be the face of the company. Leading Food & Beverage Operation: Develop and implement overall operating strategy that is aligned with the Compass Community Living and client business strategy, disseminates the vision within the community so all team members understand expectations. Must have an entrepreneurial approach and take full ownership of driving desired outcomes as if the business owner and hold the on-site leadership team accountable for demonstrating desired service behaviors. Ability to quickly evaluate personnel, operations, and culinary situations and make appropriate recommendations to person(s) involved. Maintain a professional and positive demeanor with a high level of resilience during stressful periods, have an ability to adapt and problem solve when required. Perform daily walk-through to ensure full compliance with Department of Health regulations and Compass Group standards. Directs and conducts safety, sanitation, and maintenance programs. Ensures that regular, ongoing communication occurs in all areas of food and beverage by leading pre-meal briefings and staff meetings. Advise and update the executives, supervisors, co-workers, and subordinates on relevant information in a timely manner by telephone, in written form, e-mail, or in person. Business and Financial Competence: Understanding market dynamics, enterprise level objectives and important aspects of Compass Community Living's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions to drive business results. Capability to recognize and understand P&L drivers for the purpose of analyzing and evaluating results, identifying opportunities, and put plans into action to deliver expected results. Develops overall budget and operates the account in accordance with the approved budget, while providing the client with the maximum value for the dollars spent. Coaches and supports team to optimally manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.) Reviews financial reports and statements to determine how the account is performing against budget. Works with team to resolve areas of concern and develops strategies to improve the department's financial performance. Ensuring Exceptional Customer Service: Understand the client's business model to prioritize what is most important to their residents. Be visible within the community to build and maintain excellent relationships with residents, staff, and other departments within the community to be seen as a member of the client's management team. Review resident satisfaction results and other data to identify areas of improvement, share feedback with all team members to ensure resident and client expectations are met, and take appropriate corrective when needed to deliver desired outcomes. Improves service by communicating and assisting individuals to understand resident needs, providing mentorship, feedback, and individual coaching when needed. Stays aware of market trends and introduces new food and beverage products to meet or exceed resident expectations, generate increased revenue, and ensure client satisfaction. Empowers employees to provide excellent service that exceed resident and client satisfaction. Team Building & Management: Regularly lead team member meetings. Create a positive work environment by serving as a role model to demonstrate appropriate behaviors, make each person feel important and motivated to deliver a best-in-class hospitality experience for our residents. Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, applies an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Identifies the developmental needs of others, coach, and mentor team members by providing feedback and training to achieve performance objectives and reach their fullest potential. Ability to cross-train abilities for all skills, promotes the professional growth and development of the entire team. Ability to find, train, and retain talent starting with behavioral based interviewing. Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation. Ensures employees are treated fairly and equitably. Empathetic leader while still being able to hold self and team members accountable. Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred. Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control. Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous P&L accountability or contract-managed service experience is desirable. Strong supervisory, leadership, management, and coaching skills Strong communication skills, both written and verbal Ability to communicate on various levels to include management, client, customer, and associate levels. Excellent financial, budgetary, accounting, and computational skills Proficient computer skills to include various computer programs, Microsoft Office programs, e-mail, and the Internet. ServSafe Certified Apply to CCL today! CCL is a member of Compass Group USA Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) CCL maintains a drug-free workplace. Req ID: Compass Community Living Nicholas Henderson req_classification
Mar 23, 2024
Full time
Compass Community Living Position Title: Culinary Director Pay Grade: 15 Reports To: District Manager Salary: $75000 - $80000 Other Forms of Compensation: Merit increases yearly With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high-quality product and best-in-class hospitality, while also meeting financial goals and driving a positive work environment. You will oversee the development and implementation of departmental strategies and ensures implementation of the Compass Community Living's service strategy as well as be the face of the company. Leading Food & Beverage Operation: Develop and implement overall operating strategy that is aligned with the Compass Community Living and client business strategy, disseminates the vision within the community so all team members understand expectations. Must have an entrepreneurial approach and take full ownership of driving desired outcomes as if the business owner and hold the on-site leadership team accountable for demonstrating desired service behaviors. Ability to quickly evaluate personnel, operations, and culinary situations and make appropriate recommendations to person(s) involved. Maintain a professional and positive demeanor with a high level of resilience during stressful periods, have an ability to adapt and problem solve when required. Perform daily walk-through to ensure full compliance with Department of Health regulations and Compass Group standards. Directs and conducts safety, sanitation, and maintenance programs. Ensures that regular, ongoing communication occurs in all areas of food and beverage by leading pre-meal briefings and staff meetings. Advise and update the executives, supervisors, co-workers, and subordinates on relevant information in a timely manner by telephone, in written form, e-mail, or in person. Business and Financial Competence: Understanding market dynamics, enterprise level objectives and important aspects of Compass Community Living's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions to drive business results. Capability to recognize and understand P&L drivers for the purpose of analyzing and evaluating results, identifying opportunities, and put plans into action to deliver expected results. Develops overall budget and operates the account in accordance with the approved budget, while providing the client with the maximum value for the dollars spent. Coaches and supports team to optimally manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.) Reviews financial reports and statements to determine how the account is performing against budget. Works with team to resolve areas of concern and develops strategies to improve the department's financial performance. Ensuring Exceptional Customer Service: Understand the client's business model to prioritize what is most important to their residents. Be visible within the community to build and maintain excellent relationships with residents, staff, and other departments within the community to be seen as a member of the client's management team. Review resident satisfaction results and other data to identify areas of improvement, share feedback with all team members to ensure resident and client expectations are met, and take appropriate corrective when needed to deliver desired outcomes. Improves service by communicating and assisting individuals to understand resident needs, providing mentorship, feedback, and individual coaching when needed. Stays aware of market trends and introduces new food and beverage products to meet or exceed resident expectations, generate increased revenue, and ensure client satisfaction. Empowers employees to provide excellent service that exceed resident and client satisfaction. Team Building & Management: Regularly lead team member meetings. Create a positive work environment by serving as a role model to demonstrate appropriate behaviors, make each person feel important and motivated to deliver a best-in-class hospitality experience for our residents. Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, applies an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Identifies the developmental needs of others, coach, and mentor team members by providing feedback and training to achieve performance objectives and reach their fullest potential. Ability to cross-train abilities for all skills, promotes the professional growth and development of the entire team. Ability to find, train, and retain talent starting with behavioral based interviewing. Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation. Ensures employees are treated fairly and equitably. Empathetic leader while still being able to hold self and team members accountable. Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred. Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control. Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous P&L accountability or contract-managed service experience is desirable. Strong supervisory, leadership, management, and coaching skills Strong communication skills, both written and verbal Ability to communicate on various levels to include management, client, customer, and associate levels. Excellent financial, budgetary, accounting, and computational skills Proficient computer skills to include various computer programs, Microsoft Office programs, e-mail, and the Internet. ServSafe Certified Apply to CCL today! CCL is a member of Compass Group USA Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) CCL maintains a drug-free workplace. Req ID: Compass Community Living Nicholas Henderson req_classification
Pay: $120000 per year - $120000 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Mar 23, 2024
Full time
Pay: $120000 per year - $120000 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Essential Functions: At Taher, Inc., it's all about the food and the people! You are organized, forward thinking leader with a passion for creating relationships with your staff and our clients. You focus on achieving the outcomes and are comfortable navigating the uncomfortable moments of business because you understand it's all about the journey. As you nimbly manage your time and the resources at your disposal, you are a leader to your people not a boss. Your passion is hospitality and are not afraid of accountability. If these characteristics describe you, we think you might be a good candidate for a District Manager position here at this leading contract food service company. We know the next big idea can come from anyone. We are scrappy and unrelenting in our quest to bring excellence in all we do to our clients and our teams. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Expectations: Meeting the reasonable needs of the client; Building, training, and maintaining a food service team Ensuring that the unit is meeting the financial objectives of the client and Taher, Inc. Overall ownership and accountability of operational management and financial performance of multiple accounts and units. Model key leadership behaviors Ensure the highest levels of safety, quality, and service excellence for employees, clients, and consumers. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Identify ing and engage top talent and develop team members to their fullest potential within the organization. Planning and leading team management meetings. Ensure safety and sanitation standards in all operations. Establish and maintain effective client and customer rapport for a mutually beneficial business relationship. Identify client needs and communicate operational progress. Facilitate and support new business and retention activities. Build revenue and manage budget which includes cost controls with regard to food and labor. Ensure the completion and maintenance of P&L statements for the district. Oversight and responsibility to deliver client and company financial targets. Ensure adoption of all processes and systems. Understand performance metrics, data, order, and inventory trends; Educate teams on key levers to improve margins. Lead managers in implementing and maintaining corporate management agenda for both labor and food initiatives. Ensure value through efficient operations, appropriate cost controls, and profit management. Understand end-to-end supply chain and procurement processes and systems. Ensure unit managers maintain a safe and healthy environment for clients, customers, and employees. Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, and wage and hour. Additional Responsibilities: Responsible for recruiting, training and succession planning of overall district. Maintain relationships with the community where we serve, including professional and civic activities and public appearances. Collaborate in sales, rebid, and retention initiatives. Develop and be accountable for a safety culture that creates a work environment where no one gets hurt. Identify opportunities to implement new and innovative products and services which support business development and client retention. Manage the contract administration process including amendments and extensions. About Us Taher, Inc. is a family-owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies Location 10400 W. Higgins Road Ste 101, Rosemont, Illinois 60018 Qualifications and Skills: You must have 3 years of previous experience in a similar position with an associate degree in hospitality/dietetics. In our fast paced environment, you will need to possess strong multi-tasking, kitchen/office organizational skills, as well as effective communication (oral and written) skills. It's rewarding to see people enjoy well-prepared meals and to know you were integral to the process. Apply today! Additional requirements include: Must have ServSafe certification Ability to manage food cost Must have P&L experience Ability to manage a staff Proficient computer skills Catering experience, a plus Successfully pass a criminal background check This position provides a great work life balance with M-F day hours. It offers health and dental benefits, 401K and much more! Taher, Inc. is an EOE/AA employer. Shift 7AM-330PM Regular/ Temporary Regular
Mar 18, 2024
Full time
Essential Functions: At Taher, Inc., it's all about the food and the people! You are organized, forward thinking leader with a passion for creating relationships with your staff and our clients. You focus on achieving the outcomes and are comfortable navigating the uncomfortable moments of business because you understand it's all about the journey. As you nimbly manage your time and the resources at your disposal, you are a leader to your people not a boss. Your passion is hospitality and are not afraid of accountability. If these characteristics describe you, we think you might be a good candidate for a District Manager position here at this leading contract food service company. We know the next big idea can come from anyone. We are scrappy and unrelenting in our quest to bring excellence in all we do to our clients and our teams. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Expectations: Meeting the reasonable needs of the client; Building, training, and maintaining a food service team Ensuring that the unit is meeting the financial objectives of the client and Taher, Inc. Overall ownership and accountability of operational management and financial performance of multiple accounts and units. Model key leadership behaviors Ensure the highest levels of safety, quality, and service excellence for employees, clients, and consumers. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Identify ing and engage top talent and develop team members to their fullest potential within the organization. Planning and leading team management meetings. Ensure safety and sanitation standards in all operations. Establish and maintain effective client and customer rapport for a mutually beneficial business relationship. Identify client needs and communicate operational progress. Facilitate and support new business and retention activities. Build revenue and manage budget which includes cost controls with regard to food and labor. Ensure the completion and maintenance of P&L statements for the district. Oversight and responsibility to deliver client and company financial targets. Ensure adoption of all processes and systems. Understand performance metrics, data, order, and inventory trends; Educate teams on key levers to improve margins. Lead managers in implementing and maintaining corporate management agenda for both labor and food initiatives. Ensure value through efficient operations, appropriate cost controls, and profit management. Understand end-to-end supply chain and procurement processes and systems. Ensure unit managers maintain a safe and healthy environment for clients, customers, and employees. Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, and wage and hour. Additional Responsibilities: Responsible for recruiting, training and succession planning of overall district. Maintain relationships with the community where we serve, including professional and civic activities and public appearances. Collaborate in sales, rebid, and retention initiatives. Develop and be accountable for a safety culture that creates a work environment where no one gets hurt. Identify opportunities to implement new and innovative products and services which support business development and client retention. Manage the contract administration process including amendments and extensions. About Us Taher, Inc. is a family-owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies Location 10400 W. Higgins Road Ste 101, Rosemont, Illinois 60018 Qualifications and Skills: You must have 3 years of previous experience in a similar position with an associate degree in hospitality/dietetics. In our fast paced environment, you will need to possess strong multi-tasking, kitchen/office organizational skills, as well as effective communication (oral and written) skills. It's rewarding to see people enjoy well-prepared meals and to know you were integral to the process. Apply today! Additional requirements include: Must have ServSafe certification Ability to manage food cost Must have P&L experience Ability to manage a staff Proficient computer skills Catering experience, a plus Successfully pass a criminal background check This position provides a great work life balance with M-F day hours. It offers health and dental benefits, 401K and much more! Taher, Inc. is an EOE/AA employer. Shift 7AM-330PM Regular/ Temporary Regular
JOB SUMMARY:Ensure the smooth food and beverage operations of Restaurants , banquets, Mini Bar, Attractions, and Casino Beverage. Establish, train, coordinate, and monitor service standards of food and beverage operating departments to ensure strict adherence to Standard Operating Procedures and Service Standards. Recommend and implement services and procedural changes. Monitor and control expenses within approved budget constraints. ESSENTIAL JOB FUNCTIONS: Lead organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the company's policies and procedures. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. Works with support departments to maintain employee and operational expense records for all Food & Beverage areas. Interact with customers as much as possible (restaurant visits). Assist the Chefs develop and adjust menu selections. Conduct tasting sessions for proposed menu additions and special request items as needed. Develops financial and business operating plans and capital expenditure plans that are consistent with the overall strategic positioning of the property. Responsible to contribute ideas, which grow the existing business. Identifies new business opportunities that can increase occupancy, revenue, public awareness, service etc. Assure, and is accountable for the profitability of those operations under their direct control. Anticipates and reacts to changes in planning assumptions and alters plans as necessary. Formally present operating plans and updates to those plans, which provides appropriate explanations and solutions to variances. Prepares various cost and revenue reports, reads and analyzes reports, and recommends actions to be taken. Review food and beverage operations to determine proper strategies with regards to: pricing, quality, marketing, price/value perceptions, customer satisfaction and employee training and development. Assists with the development of quality control procedures and ensures procedures are followed. Ensures that food and beverage operations supports casino marketing efforts by providing outstanding service to VIP guests. Monitors direct report performance standards and holds managers accountable for performance. Delegates assignments to the most appropriate person by analyzing the requirements of the task and relating those to the capabilities of employees in order to accomplish tasks on time and within budget. Meets individually with employees to discuss career goals, identifies skills needed to achieve goals, and develops action plans to satisfy both. Assists employees through the development process by following up on a regular basis and holding employees accountable to plan. Cross-trains employees and prepares employees for the next career opportunity. Implements company policies and procedures within prescribed guidelines. Follows up and maintains food and beverage labor cost control methods and procedures, keeping in line with budgetary guidelines. Meets the attendance guidelines and adheres to regulatory, departmental, and company policies. Lead an organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Must be able to foster an environment where team members feel appreciated and supported and a fun place to work. Must be able to reduce controllable turnover, year over year, consistently producing better results. QUALIFICATIONS: Bachelor's Degree in Hospitality Operations or related field prefered; Master's Degree preferred, or applicable experience. Minimum of 8 year's experience in Food and Beverage operations. Diverse business experience and a minimum of 4 years in a management position with significant administrative responsibilities. Must have excellent guest service skills; be people-oriented and tactful when resolving problems with difficult guests. Must resolve differences so both the guests and the casino feel they have been taken care of properly. Ability to monitor service levels, working directly with team members at all levels to communicate suggestions for improvement, making sure these areas are properly addressed. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company, and department policies and procedures. Literate and fluent in English. 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. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to bend, stoop or kneel; climb, ascend and descend stairs; maintain equilibrium.Able to stand and walk for the duration of a shift. Able to work in hot/cold/wet conditions. Able to reach for specific objects at short distances in working areas.Sufficient manual dexterity of hand to utilize a computer keyboard and calculator.
Mar 12, 2024
Full time
JOB SUMMARY:Ensure the smooth food and beverage operations of Restaurants , banquets, Mini Bar, Attractions, and Casino Beverage. Establish, train, coordinate, and monitor service standards of food and beverage operating departments to ensure strict adherence to Standard Operating Procedures and Service Standards. Recommend and implement services and procedural changes. Monitor and control expenses within approved budget constraints. ESSENTIAL JOB FUNCTIONS: Lead organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the company's policies and procedures. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. Works with support departments to maintain employee and operational expense records for all Food & Beverage areas. Interact with customers as much as possible (restaurant visits). Assist the Chefs develop and adjust menu selections. Conduct tasting sessions for proposed menu additions and special request items as needed. Develops financial and business operating plans and capital expenditure plans that are consistent with the overall strategic positioning of the property. Responsible to contribute ideas, which grow the existing business. Identifies new business opportunities that can increase occupancy, revenue, public awareness, service etc. Assure, and is accountable for the profitability of those operations under their direct control. Anticipates and reacts to changes in planning assumptions and alters plans as necessary. Formally present operating plans and updates to those plans, which provides appropriate explanations and solutions to variances. Prepares various cost and revenue reports, reads and analyzes reports, and recommends actions to be taken. Review food and beverage operations to determine proper strategies with regards to: pricing, quality, marketing, price/value perceptions, customer satisfaction and employee training and development. Assists with the development of quality control procedures and ensures procedures are followed. Ensures that food and beverage operations supports casino marketing efforts by providing outstanding service to VIP guests. Monitors direct report performance standards and holds managers accountable for performance. Delegates assignments to the most appropriate person by analyzing the requirements of the task and relating those to the capabilities of employees in order to accomplish tasks on time and within budget. Meets individually with employees to discuss career goals, identifies skills needed to achieve goals, and develops action plans to satisfy both. Assists employees through the development process by following up on a regular basis and holding employees accountable to plan. Cross-trains employees and prepares employees for the next career opportunity. Implements company policies and procedures within prescribed guidelines. Follows up and maintains food and beverage labor cost control methods and procedures, keeping in line with budgetary guidelines. Meets the attendance guidelines and adheres to regulatory, departmental, and company policies. Lead an organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Must be able to foster an environment where team members feel appreciated and supported and a fun place to work. Must be able to reduce controllable turnover, year over year, consistently producing better results. QUALIFICATIONS: Bachelor's Degree in Hospitality Operations or related field prefered; Master's Degree preferred, or applicable experience. Minimum of 8 year's experience in Food and Beverage operations. Diverse business experience and a minimum of 4 years in a management position with significant administrative responsibilities. Must have excellent guest service skills; be people-oriented and tactful when resolving problems with difficult guests. Must resolve differences so both the guests and the casino feel they have been taken care of properly. Ability to monitor service levels, working directly with team members at all levels to communicate suggestions for improvement, making sure these areas are properly addressed. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company, and department policies and procedures. Literate and fluent in English. 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. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to bend, stoop or kneel; climb, ascend and descend stairs; maintain equilibrium.Able to stand and walk for the duration of a shift. Able to work in hot/cold/wet conditions. Able to reach for specific objects at short distances in working areas.Sufficient manual dexterity of hand to utilize a computer keyboard and calculator.
Position Information Classification Title Public Service Professional AC FLSA Faculty Rank Public Service Assistant Contract Type Fiscal (12 mo.) Tenure Status Non-Tenure Track Minimum Qualifications Master's degree in higher education, business administration, public administration, hospitality, or related field is required. Position Summary The University of Georgia Center for Continuing Education and Hotel is seeking a Deputy Director. This position direct reports to the Director of the Georgia Center and is a senior management position in the Georgia Center organization. This individual is an energetic and enthusiastic leader with a successful and progressive record of administrative leadership in higher education and business. The Deputy Director manages the hospitality and operations of the conference center, hotel, and amenities along with marketing and communications for the Georgia Center. The Deputy Director assists the director with the development and execution of operational policies for the Georgia Center and serves as back-up to the director. Additional Requirements The successful candidate should meet the criteria for a public service appointment. Relevant/Preferred Education, Experience, Licensure, and/or Certification A terminal degree is preferred. The position requires a strong knowledge and background in higher education, a working knowledge of hospitality management, and background in business operations. Proficiency in managing staff, knowledge of scholarship, and managing/administering contracts/grants projects is preferred. Preferred Knowledge, Skills, Abilities and/or Competencies Knowledge in the field of higher education administration and public administration or hospitality. Knowledge of higher education budget management and strong fiscal management Knowledge, skills, and abilities in: Managing complex projects including delegation and making decisions with resources and information available at the time. Providing supervision, decision making, delegation, communication (written and oral), organization, planning, problem solving, leadership skills Communicating effectively by writing, telephone and personal meeting situations Being organized, honest, and working well with others, and have an approachable personality. Working independently and efficiently. Encouraging, leading, and managing a team by example Ability to manage frequent change and embrace continuous process improvement. Ability to operate with confidentiality and discretion. Guests deserve privacy and respect whether in hotel or in conference center. Ability to envision and develop a spirit of customer service excellence across all areas. Ability to lead and manage change across the units (example: new technology selection/deployment; change in user experience; innovations in group bookings) Ability to represent director of Georgia Center in committees, meetings, as requested. Ability and desire to pursue external grant opportunities and to share scholarship as connected to the Georgia Center through collaborations with students/faculty/staff. Ability to write clearly and communicate to audiences on campus and with external customers. Ability to direct and review marketing and communications messages for brand alignment for UGA, PSO, and Georgia Center. Ability and confidence to make public presentations. Ability to work with a high level of creativity, enthusiasm, and flexibility. Physical Demands Ability to traverse the interior of the Georgia Center is required as part of daily inspections and rounds. Is this a Position of Trust? Yes Does this position have operation, access, or control of financial resources? Yes Does this position require a P-Card? No Is having a P-Card an essential function of this position? No Is driving a responsibility of this position? Yes Does this position have direct interaction or care of children under the age of 18 or direct patient care? No Does this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications) Yes Credit and P-Card policy Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the UGA Credit Background Check website. Duties/Responsibilities Duties/Responsibilities Manage the operations of the Georgia Center to include hotel, food & beverage, sales & event management, and marketing & communications. Manage the operations of a 300,000 sq. ft. conference center with a hotel and two restaurants situated on the campus of the University of Georgia that serves as a gateway for guests to the university. Revenue in FY24 is $24M. Drive business strategies that show a return on investment and increase space utilization across the Georgia Center's physical assets. Effectively control costs and generate revenues to exceed budgeted bottom line expectations. Commit to hospitality as a service to guests visiting the University of Georgia or engaging in campus activities. Model an entrepreneurial spirit focused on delivering a high-quality experience through service and facilities. Develop and collaborate on an annual business plan for operations. Percentage Of Time 40 Duties/Responsibilities Lead a workforce to execute excellence and promote success of the entire Georgia Center including a strong retention, recruitment, and training culture and plans. Lead a workforce to execute outstanding client work with high levels of customer service, engagement, and excellence across all elements of the center by developing teams to promote success of the entire Georgia Center property. Develop and mentor effective team members to achieve both professional and personal growth. Manage manager of hotel, food and beverage, sales and event management, and marketing and communications. These four (4) managers engage a workforce of 150 FTE and 250 part-time or temporary employees. Develop a strong talent pipeline through recruitment, retention, training, and development to meet organizational goals and strategies. Percentage Of Time 20 Duties/Responsibilities Create and direct engagement with internships and student experiences, connecting UGA Hospitality and Food Industry Management students to serve in various departmental/divisional areas. Collaborate with UGA faculty on classroom student engagement or experiences that enhance instruction. Manage graduate research assistantship(s) in conference center to generate additional research, evaluation, and scholarship to inform business practice and external grant applications. Percentage Of Time 10 Duties/Responsibilities Direct evaluation of services to guide business planning and inform research. Percentage Of Time 10 Duties/Responsibilities Engage with UGA's public service mission and desire to serve the state of Georgia through experiences created at the Georgia Center and through collaborative grant opportunities. Commit to service in higher education administration for campus partnerships, assistance, engagement, and communication. Percentage Of Time 10 Duties/Responsibilities Engage in scholarship around the business operations of the Georgia Center and manage graduate research assistantship(s) to generate additional research, evaluation, and scholarship to inform business practice and external grant applications. Percentage Of Time 10 Posting Specific Questions Required fields are indicated with an asterisk ( ). How did you hear about this job opportunity at the Georgia Center for Continuing Education and Hotel? UGA Jobs Georgia Center Employment Page Georgia Center Talent Recruitment Brochure Indeed hCareers LinkedIn Facebook Department of Labor Goodwill From a current UGA employee Other Applicant Documents Required Documents Resume/CV Cover Letter Optional Documents Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact University HR (). The University of Georgia is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, ethnicity, age, genetic information, disability, gender identity, sexual orientation or protected veteran status.
Mar 11, 2024
Full time
Position Information Classification Title Public Service Professional AC FLSA Faculty Rank Public Service Assistant Contract Type Fiscal (12 mo.) Tenure Status Non-Tenure Track Minimum Qualifications Master's degree in higher education, business administration, public administration, hospitality, or related field is required. Position Summary The University of Georgia Center for Continuing Education and Hotel is seeking a Deputy Director. This position direct reports to the Director of the Georgia Center and is a senior management position in the Georgia Center organization. This individual is an energetic and enthusiastic leader with a successful and progressive record of administrative leadership in higher education and business. The Deputy Director manages the hospitality and operations of the conference center, hotel, and amenities along with marketing and communications for the Georgia Center. The Deputy Director assists the director with the development and execution of operational policies for the Georgia Center and serves as back-up to the director. Additional Requirements The successful candidate should meet the criteria for a public service appointment. Relevant/Preferred Education, Experience, Licensure, and/or Certification A terminal degree is preferred. The position requires a strong knowledge and background in higher education, a working knowledge of hospitality management, and background in business operations. Proficiency in managing staff, knowledge of scholarship, and managing/administering contracts/grants projects is preferred. Preferred Knowledge, Skills, Abilities and/or Competencies Knowledge in the field of higher education administration and public administration or hospitality. Knowledge of higher education budget management and strong fiscal management Knowledge, skills, and abilities in: Managing complex projects including delegation and making decisions with resources and information available at the time. Providing supervision, decision making, delegation, communication (written and oral), organization, planning, problem solving, leadership skills Communicating effectively by writing, telephone and personal meeting situations Being organized, honest, and working well with others, and have an approachable personality. Working independently and efficiently. Encouraging, leading, and managing a team by example Ability to manage frequent change and embrace continuous process improvement. Ability to operate with confidentiality and discretion. Guests deserve privacy and respect whether in hotel or in conference center. Ability to envision and develop a spirit of customer service excellence across all areas. Ability to lead and manage change across the units (example: new technology selection/deployment; change in user experience; innovations in group bookings) Ability to represent director of Georgia Center in committees, meetings, as requested. Ability and desire to pursue external grant opportunities and to share scholarship as connected to the Georgia Center through collaborations with students/faculty/staff. Ability to write clearly and communicate to audiences on campus and with external customers. Ability to direct and review marketing and communications messages for brand alignment for UGA, PSO, and Georgia Center. Ability and confidence to make public presentations. Ability to work with a high level of creativity, enthusiasm, and flexibility. Physical Demands Ability to traverse the interior of the Georgia Center is required as part of daily inspections and rounds. Is this a Position of Trust? Yes Does this position have operation, access, or control of financial resources? Yes Does this position require a P-Card? No Is having a P-Card an essential function of this position? No Is driving a responsibility of this position? Yes Does this position have direct interaction or care of children under the age of 18 or direct patient care? No Does this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications) Yes Credit and P-Card policy Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the UGA Credit Background Check website. Duties/Responsibilities Duties/Responsibilities Manage the operations of the Georgia Center to include hotel, food & beverage, sales & event management, and marketing & communications. Manage the operations of a 300,000 sq. ft. conference center with a hotel and two restaurants situated on the campus of the University of Georgia that serves as a gateway for guests to the university. Revenue in FY24 is $24M. Drive business strategies that show a return on investment and increase space utilization across the Georgia Center's physical assets. Effectively control costs and generate revenues to exceed budgeted bottom line expectations. Commit to hospitality as a service to guests visiting the University of Georgia or engaging in campus activities. Model an entrepreneurial spirit focused on delivering a high-quality experience through service and facilities. Develop and collaborate on an annual business plan for operations. Percentage Of Time 40 Duties/Responsibilities Lead a workforce to execute excellence and promote success of the entire Georgia Center including a strong retention, recruitment, and training culture and plans. Lead a workforce to execute outstanding client work with high levels of customer service, engagement, and excellence across all elements of the center by developing teams to promote success of the entire Georgia Center property. Develop and mentor effective team members to achieve both professional and personal growth. Manage manager of hotel, food and beverage, sales and event management, and marketing and communications. These four (4) managers engage a workforce of 150 FTE and 250 part-time or temporary employees. Develop a strong talent pipeline through recruitment, retention, training, and development to meet organizational goals and strategies. Percentage Of Time 20 Duties/Responsibilities Create and direct engagement with internships and student experiences, connecting UGA Hospitality and Food Industry Management students to serve in various departmental/divisional areas. Collaborate with UGA faculty on classroom student engagement or experiences that enhance instruction. Manage graduate research assistantship(s) in conference center to generate additional research, evaluation, and scholarship to inform business practice and external grant applications. Percentage Of Time 10 Duties/Responsibilities Direct evaluation of services to guide business planning and inform research. Percentage Of Time 10 Duties/Responsibilities Engage with UGA's public service mission and desire to serve the state of Georgia through experiences created at the Georgia Center and through collaborative grant opportunities. Commit to service in higher education administration for campus partnerships, assistance, engagement, and communication. Percentage Of Time 10 Duties/Responsibilities Engage in scholarship around the business operations of the Georgia Center and manage graduate research assistantship(s) to generate additional research, evaluation, and scholarship to inform business practice and external grant applications. Percentage Of Time 10 Posting Specific Questions Required fields are indicated with an asterisk ( ). How did you hear about this job opportunity at the Georgia Center for Continuing Education and Hotel? UGA Jobs Georgia Center Employment Page Georgia Center Talent Recruitment Brochure Indeed hCareers LinkedIn Facebook Department of Labor Goodwill From a current UGA employee Other Applicant Documents Required Documents Resume/CV Cover Letter Optional Documents Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact University HR (). The University of Georgia is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, ethnicity, age, genetic information, disability, gender identity, sexual orientation or protected veteran status.
JOB TITLE: DIRECTOR OF GAMING GRADE: L13 DEPARTMENT: Gaming REPORTS TO: VP OF GAMING PAY TYPE: SALARIED/EXEMPT JOB SUMMARY: Responsible for monitoring and directing the operations of all Casino Operations departments, including Table Games, Slot Operations, Race & Sports, and Poker, to ensure high standards of product quality and delivery. The Director of Casino Operation develops casino policies ensuring compliance with governmental and company requirements in accordance with the internal controls. ESSENTIAL JOB FUNCTIONS: Lead the organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. Establishes and administers procedures pertaining to proper coordination of all operating activities relating to table games, slots, and casino marketing, with special emphasis on guest service, training of employees, and game security. Recommends changes in the physical layout of slot machines and pits to promote the most effective utilization of equipment, manpower, and floor space Identify and execute revenue generating opportunities for casino operations Develops short and long range plans (revenue, expense, capital, promotional service) in all areas Coordinates casino operations with other departments to ensure total guest satisfaction. Establishes and maintains satisfactory public relations through direct or delegated contacts. Maintains and enforces information on laws and regulations affecting gaming operations. Responsible for analyzing gaming operations to ensure maximum profitability and efficiency. Directs and coordinates all Casino Games functions in accordance with governmental and company regulations. Provides leadership, analytical and operational expertise. Develops casino policies ensuring compliance with government and company requirements. Develops new and maintains table games player programs that increase market share and company profitability in accordance with all gaming regulations. Utilizes research and other methods and tools to determine effectiveness of table games marketing. Responsible for analysis of the gaming operations to ensure maximum profitability and efficiency. Coordinates casino operations with other departments to ensure total customer satisfaction and efficient operation. Establishes and maintains satisfactory public relations through direct or delegated contacts. Establishes close working relationships with corporate and divisional table games leadership to execute strategies that achieve property initiatives. Maintains current information on laws and regulations affecting the gaming operations. Lead the organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Ensure the implementation of new programs, procedures, systems, and software; Implementation and monitoring of slot pricing measures Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. QUALIFICATIONS: College education or the equivalent of 8-10 years of experience in Casino Operations, including Gaming Operations. Table Games experience is preferred. Must have a broad knowledge of casino rules, regulations, and procedures affecting the casino industry, with strong organizational, communication, and leadership skills. Must possess a strong intellect, exceptional leadership skills, and business savvy. A broad-gauge business person with a proven track record of successful operating and implementation experiences. Strong analytical ability to measure consumer behavior and preference and use this information to make sound business decisions. Communicates effectively and openly with his/her superiors, subordinates, and external constituencies. Must be profit-oriented and concerned about strategic growth as well as short-term market share objectives. A visionary who is able to conceptualize new quantitative business opportunities, products, and concepts but who can also translate vision into action and remain attentive to the details of tactically running a business. Must possess sound business judgment, a high degree of personal motivation, and a very strong work ethic. Experience in quickly identifying issues and recommending solutions to business problems in a fast pace environment. Assumes a prominent industry profile through participation in a variety of public and industry-oriented forums to be well linked to the competitive environment and opportunities for future growth. Performs regular assessments of the operation's strategic market and industry position to ascertain long term viability, competitive strengths and weaknesses, and strategic/tactical opportunities. A strong leader and a demonstrated winner who quickly inspires confidence and gains respect from subordinates, partners, and competitors. An individual who combines a confident, self-starting, high performance orientation with a track record that reflects a 'can do' attitude and that 'almost' is not good enough. A person who enjoys meeting with major customers, personally networking within the industry during the normal course of business and specifically at industry events. That is, an 'outbound' oriented personality. The interpersonal skills to influence, motivate and energize the entire organization. Outstanding verbal and written communication skills are a must. Additional Qualifications: Critical Thinking - Demonstrated ability to analyze information, develop strategy, tactically direct the execution of the strategy, fine tune, revise strategy and fix processes. Leadership - Able to influence results through efforts of subordinate executives. A person who is persuasive and able to self-start and self-support; no need to build a bureaucracy. Sales Orientation - Must have the management style to motivate and retain a high quality, results oriented team. Requires well developed negotiating and persuasion abilities. Communicator - The ability to communicate effectively the objectives and goals of the organization and a willingness to listen to the ideas of others. Relationships - We seek a person who is relationship oriented, a person of stature and credibility who will take an active role in customer development, industry participation, and dealings with governmental and regulatory agencies when appropriate. Results Orientation - The tenacity and focus on achieving results despite various challenges. Vision - The qualified person will set the goals and vision for the organization, anticipating changes and opportunities having a potential impact on growth and profitability. Attitude - We are seeking a positive thought leader. A person who sees a vision, is not deterred from achieving it, and encourages new ideas and innovative thinking. A motivational leader. A person committed to the company and the achievement of its goals. 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. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to maneuver to all areas of the casino. Must be able to work independently. Must be able to respond calmly and make rational decisions when handling guest and employee conflicts. Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing work environment. Must be able to speak distinctly and persuasively to others. Able to write memos, letters, and reports. Able to understand, interpret and analyze written and financial reports. Must be able to maneuver to all areas of the casino and the retail shops. Must be able to read, write, speak and understand English. Must be able to respond to visual and aural cues DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Casino Operations Management, including Table Games, Slot Operations, Race & Sports, and Poker. 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).
Mar 07, 2024
Full time
JOB TITLE: DIRECTOR OF GAMING GRADE: L13 DEPARTMENT: Gaming REPORTS TO: VP OF GAMING PAY TYPE: SALARIED/EXEMPT JOB SUMMARY: Responsible for monitoring and directing the operations of all Casino Operations departments, including Table Games, Slot Operations, Race & Sports, and Poker, to ensure high standards of product quality and delivery. The Director of Casino Operation develops casino policies ensuring compliance with governmental and company requirements in accordance with the internal controls. ESSENTIAL JOB FUNCTIONS: Lead the organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. Establishes and administers procedures pertaining to proper coordination of all operating activities relating to table games, slots, and casino marketing, with special emphasis on guest service, training of employees, and game security. Recommends changes in the physical layout of slot machines and pits to promote the most effective utilization of equipment, manpower, and floor space Identify and execute revenue generating opportunities for casino operations Develops short and long range plans (revenue, expense, capital, promotional service) in all areas Coordinates casino operations with other departments to ensure total guest satisfaction. Establishes and maintains satisfactory public relations through direct or delegated contacts. Maintains and enforces information on laws and regulations affecting gaming operations. Responsible for analyzing gaming operations to ensure maximum profitability and efficiency. Directs and coordinates all Casino Games functions in accordance with governmental and company regulations. Provides leadership, analytical and operational expertise. Develops casino policies ensuring compliance with government and company requirements. Develops new and maintains table games player programs that increase market share and company profitability in accordance with all gaming regulations. Utilizes research and other methods and tools to determine effectiveness of table games marketing. Responsible for analysis of the gaming operations to ensure maximum profitability and efficiency. Coordinates casino operations with other departments to ensure total customer satisfaction and efficient operation. Establishes and maintains satisfactory public relations through direct or delegated contacts. Establishes close working relationships with corporate and divisional table games leadership to execute strategies that achieve property initiatives. Maintains current information on laws and regulations affecting the gaming operations. Lead the organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Ensure the implementation of new programs, procedures, systems, and software; Implementation and monitoring of slot pricing measures Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. QUALIFICATIONS: College education or the equivalent of 8-10 years of experience in Casino Operations, including Gaming Operations. Table Games experience is preferred. Must have a broad knowledge of casino rules, regulations, and procedures affecting the casino industry, with strong organizational, communication, and leadership skills. Must possess a strong intellect, exceptional leadership skills, and business savvy. A broad-gauge business person with a proven track record of successful operating and implementation experiences. Strong analytical ability to measure consumer behavior and preference and use this information to make sound business decisions. Communicates effectively and openly with his/her superiors, subordinates, and external constituencies. Must be profit-oriented and concerned about strategic growth as well as short-term market share objectives. A visionary who is able to conceptualize new quantitative business opportunities, products, and concepts but who can also translate vision into action and remain attentive to the details of tactically running a business. Must possess sound business judgment, a high degree of personal motivation, and a very strong work ethic. Experience in quickly identifying issues and recommending solutions to business problems in a fast pace environment. Assumes a prominent industry profile through participation in a variety of public and industry-oriented forums to be well linked to the competitive environment and opportunities for future growth. Performs regular assessments of the operation's strategic market and industry position to ascertain long term viability, competitive strengths and weaknesses, and strategic/tactical opportunities. A strong leader and a demonstrated winner who quickly inspires confidence and gains respect from subordinates, partners, and competitors. An individual who combines a confident, self-starting, high performance orientation with a track record that reflects a 'can do' attitude and that 'almost' is not good enough. A person who enjoys meeting with major customers, personally networking within the industry during the normal course of business and specifically at industry events. That is, an 'outbound' oriented personality. The interpersonal skills to influence, motivate and energize the entire organization. Outstanding verbal and written communication skills are a must. Additional Qualifications: Critical Thinking - Demonstrated ability to analyze information, develop strategy, tactically direct the execution of the strategy, fine tune, revise strategy and fix processes. Leadership - Able to influence results through efforts of subordinate executives. A person who is persuasive and able to self-start and self-support; no need to build a bureaucracy. Sales Orientation - Must have the management style to motivate and retain a high quality, results oriented team. Requires well developed negotiating and persuasion abilities. Communicator - The ability to communicate effectively the objectives and goals of the organization and a willingness to listen to the ideas of others. Relationships - We seek a person who is relationship oriented, a person of stature and credibility who will take an active role in customer development, industry participation, and dealings with governmental and regulatory agencies when appropriate. Results Orientation - The tenacity and focus on achieving results despite various challenges. Vision - The qualified person will set the goals and vision for the organization, anticipating changes and opportunities having a potential impact on growth and profitability. Attitude - We are seeking a positive thought leader. A person who sees a vision, is not deterred from achieving it, and encourages new ideas and innovative thinking. A motivational leader. A person committed to the company and the achievement of its goals. 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. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to maneuver to all areas of the casino. Must be able to work independently. Must be able to respond calmly and make rational decisions when handling guest and employee conflicts. Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing work environment. Must be able to speak distinctly and persuasively to others. Able to write memos, letters, and reports. Able to understand, interpret and analyze written and financial reports. Must be able to maneuver to all areas of the casino and the retail shops. Must be able to read, write, speak and understand English. Must be able to respond to visual and aural cues DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Casino Operations Management, including Table Games, Slot Operations, Race & Sports, and Poker. 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).
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that 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. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Mar 03, 2024
Full time
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that 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. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
LNGA Consulting
79 N Raymond Ave, Pasadena, CA 91103, USA
Job Title: General Manager Chado Tea Room
Location: Â Pasadena
Compensation: $67-73k with performance-based bonus structure, partial benefits available.
Â
Company: With their first location opening on West 3rd Street in 1990, Chado Tea Room remains one of the quintessential tea experiences in the Los Angeles area. With dedication, thoughtfulness, and an excellent team, Chado has grown to offer LA four locations all specializing in upscale tea service. With 300 canisters of internationally sourced luxury tea, Chado provides guests with more than a delicious memory, but that of a globally inspired look into the world of tea.
Â
Position Overview: As the General Manager of Chado Tea Room Pasadena, you will be responsible for overseeing all aspects of the restaurant's operations including directional leadership, staff management, ensuring exceptional customer service, maintaining quality standards, and driving profitability. You will have an excellent team and a Director of Operations who will assist you in achieving operational excellence. This is a leadership role that requires strong organizational skills, a passion for the hospitality and tea industry, and the ability to lead a team and unique concept to success.
Â
Key Responsibilities Include (but are not limited to):
Leadership and Team Management:
Provide strong leadership and guidance to the entire team, fostering a positive work environment and ensuring staff morale and motivation.
Oversee the hiring, training, scheduling, and performance management of all staff with quantifiable data and growth plans.Â
Conduct regular staff meetings to communicate goals, provide feedback, and address any issues or concerns.
Foster a culture of teamwork, collaboration, and continuous improvement.
Â
Operations Management:
Ensure smooth day-to-day operations of the tearoom, including opening and closing procedures, inventory management, and cash handling.
Monitor and maintain quality standards for food preparation, safety and sanitation, presentation, and service, consistently exceeding customer expectations.
Implement and enforce health and safety regulations to create a safe and clean environment for both customers and staff.
Learn and become adept at managing all relevant software programs used within the business.
Ensure equipment maintenance is a priority and address any issues that may arise with diligence and haste.
Oversee event program including sales, scheduling, costing, and execution.
Â
Customer Service:
Lead by example in delivering exceptional customer service, setting the standard for the team.
Respond promptly and professionally to customer feedback, resolving any issues or complaints to ensure customer satisfaction.
Continuously seek opportunities to improve the overall customer experience, striving to exceed guest expectations.
Showcase personable and engaging qualities as a conversationalist and understands the fundamentals of sales within a dining establishment.
Regularly demonstrate patience with the ability to keep calm in the face of distress.
Relies on the ability to multitask and prioritize a variety of tasks and responsibilities.
Â
Financial Management:
Monitor and analyze financial performance indicators, such as sales trends, food and labor costs, and profitability, taking proactive measures to address any deviations from targets.
Implement effective cost-control measures without compromising quality or service.
Collaborate with the leadership team to develop strategies for increasing revenue and driving business growth.
Â
Growth Mindset
Works towards improving and developing professional abilities through dedication and hard work.
View setbacks and challenges as learning opportunities and a chance to enhance their performance.
Show resilience and flexibility through a variety of changes and transitions.
Â
Adherence to Policies and Regulations:Â
Ensure compliance with all relevant laws, regulations, and company policies.
Qualifications and Skills:
Previous experience of minimum 2 years in a leadership role in the hospitality industry.
Proven leadership and team management skills, with the ability to motivate and inspire a diverse workforce.
Strong organizational and multitasking abilities, with exceptional attention to detail.
Excellent communication and interpersonal skills, with the ability to build rapport with both staff and customers.
Sound financial acumen and the ability to analyze and interpret financial data.
Passion for the hospitality and tea industry and a commitment to delivering outstanding service.
Willingness to learn about tea-culture and industry trends with the ability to self educate and retain top tier knowledge.
Knowledge of health and safety regulations and best practices.
Flexibility to work evenings, weekends, and holidays as required.
Â
Essential Functions and Abilities:
This position requires excellent communication skills including verbal and written competencies. The position also requires the ability to read, understand, and interpret general communications and business documents.
This position requires excellent math skills in addition to strong problem solving proficiencies.
Computer skills are required with the specific proficiency of using the internet and business tools like email and Microsoft Word, Excel, and some other software.
This position requires long periods of standing and can often require lifting of heavy supplies or materials.
Â
The job description provided above does not encompass all duties and standards associated with the position. Incumbents will adhere to additional instructions and fulfill any related tasks as assigned by their supervisor, in accordance with company policies and management directives.
Â
Â
Chado Tea Room provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Â
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Â
Â
Mar 06, 2024
Full time
Job Title: General Manager Chado Tea Room
Location: Â Pasadena
Compensation: $67-73k with performance-based bonus structure, partial benefits available.
Â
Company: With their first location opening on West 3rd Street in 1990, Chado Tea Room remains one of the quintessential tea experiences in the Los Angeles area. With dedication, thoughtfulness, and an excellent team, Chado has grown to offer LA four locations all specializing in upscale tea service. With 300 canisters of internationally sourced luxury tea, Chado provides guests with more than a delicious memory, but that of a globally inspired look into the world of tea.
Â
Position Overview: As the General Manager of Chado Tea Room Pasadena, you will be responsible for overseeing all aspects of the restaurant's operations including directional leadership, staff management, ensuring exceptional customer service, maintaining quality standards, and driving profitability. You will have an excellent team and a Director of Operations who will assist you in achieving operational excellence. This is a leadership role that requires strong organizational skills, a passion for the hospitality and tea industry, and the ability to lead a team and unique concept to success.
Â
Key Responsibilities Include (but are not limited to):
Leadership and Team Management:
Provide strong leadership and guidance to the entire team, fostering a positive work environment and ensuring staff morale and motivation.
Oversee the hiring, training, scheduling, and performance management of all staff with quantifiable data and growth plans.Â
Conduct regular staff meetings to communicate goals, provide feedback, and address any issues or concerns.
Foster a culture of teamwork, collaboration, and continuous improvement.
Â
Operations Management:
Ensure smooth day-to-day operations of the tearoom, including opening and closing procedures, inventory management, and cash handling.
Monitor and maintain quality standards for food preparation, safety and sanitation, presentation, and service, consistently exceeding customer expectations.
Implement and enforce health and safety regulations to create a safe and clean environment for both customers and staff.
Learn and become adept at managing all relevant software programs used within the business.
Ensure equipment maintenance is a priority and address any issues that may arise with diligence and haste.
Oversee event program including sales, scheduling, costing, and execution.
Â
Customer Service:
Lead by example in delivering exceptional customer service, setting the standard for the team.
Respond promptly and professionally to customer feedback, resolving any issues or complaints to ensure customer satisfaction.
Continuously seek opportunities to improve the overall customer experience, striving to exceed guest expectations.
Showcase personable and engaging qualities as a conversationalist and understands the fundamentals of sales within a dining establishment.
Regularly demonstrate patience with the ability to keep calm in the face of distress.
Relies on the ability to multitask and prioritize a variety of tasks and responsibilities.
Â
Financial Management:
Monitor and analyze financial performance indicators, such as sales trends, food and labor costs, and profitability, taking proactive measures to address any deviations from targets.
Implement effective cost-control measures without compromising quality or service.
Collaborate with the leadership team to develop strategies for increasing revenue and driving business growth.
Â
Growth Mindset
Works towards improving and developing professional abilities through dedication and hard work.
View setbacks and challenges as learning opportunities and a chance to enhance their performance.
Show resilience and flexibility through a variety of changes and transitions.
Â
Adherence to Policies and Regulations:Â
Ensure compliance with all relevant laws, regulations, and company policies.
Qualifications and Skills:
Previous experience of minimum 2 years in a leadership role in the hospitality industry.
Proven leadership and team management skills, with the ability to motivate and inspire a diverse workforce.
Strong organizational and multitasking abilities, with exceptional attention to detail.
Excellent communication and interpersonal skills, with the ability to build rapport with both staff and customers.
Sound financial acumen and the ability to analyze and interpret financial data.
Passion for the hospitality and tea industry and a commitment to delivering outstanding service.
Willingness to learn about tea-culture and industry trends with the ability to self educate and retain top tier knowledge.
Knowledge of health and safety regulations and best practices.
Flexibility to work evenings, weekends, and holidays as required.
Â
Essential Functions and Abilities:
This position requires excellent communication skills including verbal and written competencies. The position also requires the ability to read, understand, and interpret general communications and business documents.
This position requires excellent math skills in addition to strong problem solving proficiencies.
Computer skills are required with the specific proficiency of using the internet and business tools like email and Microsoft Word, Excel, and some other software.
This position requires long periods of standing and can often require lifting of heavy supplies or materials.
Â
The job description provided above does not encompass all duties and standards associated with the position. Incumbents will adhere to additional instructions and fulfill any related tasks as assigned by their supervisor, in accordance with company policies and management directives.
Â
Â
Chado Tea Room provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Â
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Â
Â
Position Overview A Technician is responsible for the set up and operation of basic / small-scale audiovisual systems in a hospitality environment while ensuring complete customer satisfaction. This position reports to an Operations Manager, Operations Director or Director, Event Technology. Key Job Responsibilities Equipment Operation Ensures a flawlessly executed event through accurate and timely setup, operation, and breakdown of basic audiovisual equipment as listed in the technical qualifications section. Customer Service Strives to exceed the expectations and needs of internal and external customers. Maintains a positive relationship with all clients through effective communication. Meets with guests on site to ensure that their needs are met, and the equipment setup is working properly. Monitors events and checks in on customers throughout the day. Understands and fosters the hotel/client relationship. Technical Ability Understands the technical aspects of the job and demonstrates basic operational ability to troubleshoot and problem solve with equipment and software issues. Handles equipment challenges and changes in a timely and professional manner. Systems Knowledge Understands company processes, follows procedures, and completes systems entry and paperwork accurately. Uses the equipment sheets to determine the equipment scheduled for set up and for strike. Interacts with other staff and outside vendors for equipment. Increases revenue by utilizing floor up-selling techniques. Works with clients to finalize invoices. Completes order entries in Navigator, as needed. Job Qualifications High School Diploma required. Associate's degree is preferred. Achieve Technical Level 3 Certification per Encore Technical Skillset Matrix within 180 days (Technical Skill Set Matrix /HR/Global Learning). 1 year of customer service or hospitality experience is preferred. 1 year of audio visual experience or equivalent in educational environment is preferred. A valid driver's license is required for team members that may operate Company vehicles. Additional DOT requirement may need to be met if applicable. Must be able to lift 50 lbs. Competencies Deliver World Class Service Hospitality Ownership Do The Right Thing Instills Trust Safety Conscious Drive Results Action Oriented See The Big Picture Tech Savvy Value People Communicates Effectively For more information on our Competency Group, refer to the Competency Based Talent Management page on Encore Connect by searching for the title or copy & pasting this URL Link (). Work Environment Hotel Work is performed in a hotel/convention center environment with moderate exposure to outdoor temperatures and to dirt, sand and/or dust. The working conditions will vary between moderately quiet to noisy volumes. Team members will use high-end audio-visual equipment and electrical components and will be exposed to heights via lifts and ladders. Team members may be asked to work in multiple hotel locations. Working times will include irregular hours and on-call status including days, evenings, weekends, and holidays. Team members must adhere to appearance guidelines as defined by Encore based on an individual hotel or a representation of hotels in that city or area. Warehouse Work is performed at event venues as well as in a warehouse environment. Team members must adhere to appearance guidelines as defined by Encore based in a warehouse environment and when traveling, on an individual venue or a representation of venues in that city or area. When in the Warehouse, work will be completed in an environment with exposure to outdoor temperatures and to dirt, sand and/or dust. The working conditions will vary between moderately quiet to noisy volumes. Team members may use high-end audio-visual equipment and electrical components. Working times may include irregular hours and on-call status including days, evenings, weekends, and holidays. Physical Requirements Team members are required to meet the specified physical criteria to effectively execute essential job functions. The frequency options for these requirements are categorized as Continuously, Frequently, Occasionally, and Never. Occasionally: Peripheral Vision Carrying 51-100 lbs. Pushing/Pulling Over 100 lbs. Frequently: Color Vision Depth Perception Lifting 16-50 lbs. Carrying 16-50 lbs. Pushing/Pulling 16-50 lbs. & 51-100 lbs. Continuously: Close Vision Distance Vision Hearing Lifting 0-15 lbs. Carrying 0-15 lbs. Pushing/Pulling 0-15 lbs. In terms of time allocation per day: 0-1 hours/day: Climbing 2-3 hours/day: Sitting, Stooping, Crawling, Kneeling, Bending, Reaching (above your head) 4-5 hours/day: Standing, Walking, Grasping The above information on this description is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements 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 job or to require that other or different tasks be performed as assigned.
Mar 26, 2024
Full time
Position Overview A Technician is responsible for the set up and operation of basic / small-scale audiovisual systems in a hospitality environment while ensuring complete customer satisfaction. This position reports to an Operations Manager, Operations Director or Director, Event Technology. Key Job Responsibilities Equipment Operation Ensures a flawlessly executed event through accurate and timely setup, operation, and breakdown of basic audiovisual equipment as listed in the technical qualifications section. Customer Service Strives to exceed the expectations and needs of internal and external customers. Maintains a positive relationship with all clients through effective communication. Meets with guests on site to ensure that their needs are met, and the equipment setup is working properly. Monitors events and checks in on customers throughout the day. Understands and fosters the hotel/client relationship. Technical Ability Understands the technical aspects of the job and demonstrates basic operational ability to troubleshoot and problem solve with equipment and software issues. Handles equipment challenges and changes in a timely and professional manner. Systems Knowledge Understands company processes, follows procedures, and completes systems entry and paperwork accurately. Uses the equipment sheets to determine the equipment scheduled for set up and for strike. Interacts with other staff and outside vendors for equipment. Increases revenue by utilizing floor up-selling techniques. Works with clients to finalize invoices. Completes order entries in Navigator, as needed. Job Qualifications High School Diploma required. Associate's degree is preferred. Achieve Technical Level 3 Certification per Encore Technical Skillset Matrix within 180 days (Technical Skill Set Matrix /HR/Global Learning). 1 year of customer service or hospitality experience is preferred. 1 year of audio visual experience or equivalent in educational environment is preferred. A valid driver's license is required for team members that may operate Company vehicles. Additional DOT requirement may need to be met if applicable. Must be able to lift 50 lbs. Competencies Deliver World Class Service Hospitality Ownership Do The Right Thing Instills Trust Safety Conscious Drive Results Action Oriented See The Big Picture Tech Savvy Value People Communicates Effectively For more information on our Competency Group, refer to the Competency Based Talent Management page on Encore Connect by searching for the title or copy & pasting this URL Link (). Work Environment Hotel Work is performed in a hotel/convention center environment with moderate exposure to outdoor temperatures and to dirt, sand and/or dust. The working conditions will vary between moderately quiet to noisy volumes. Team members will use high-end audio-visual equipment and electrical components and will be exposed to heights via lifts and ladders. Team members may be asked to work in multiple hotel locations. Working times will include irregular hours and on-call status including days, evenings, weekends, and holidays. Team members must adhere to appearance guidelines as defined by Encore based on an individual hotel or a representation of hotels in that city or area. Warehouse Work is performed at event venues as well as in a warehouse environment. Team members must adhere to appearance guidelines as defined by Encore based in a warehouse environment and when traveling, on an individual venue or a representation of venues in that city or area. When in the Warehouse, work will be completed in an environment with exposure to outdoor temperatures and to dirt, sand and/or dust. The working conditions will vary between moderately quiet to noisy volumes. Team members may use high-end audio-visual equipment and electrical components. Working times may include irregular hours and on-call status including days, evenings, weekends, and holidays. Physical Requirements Team members are required to meet the specified physical criteria to effectively execute essential job functions. The frequency options for these requirements are categorized as Continuously, Frequently, Occasionally, and Never. Occasionally: Peripheral Vision Carrying 51-100 lbs. Pushing/Pulling Over 100 lbs. Frequently: Color Vision Depth Perception Lifting 16-50 lbs. Carrying 16-50 lbs. Pushing/Pulling 16-50 lbs. & 51-100 lbs. Continuously: Close Vision Distance Vision Hearing Lifting 0-15 lbs. Carrying 0-15 lbs. Pushing/Pulling 0-15 lbs. In terms of time allocation per day: 0-1 hours/day: Climbing 2-3 hours/day: Sitting, Stooping, Crawling, Kneeling, Bending, Reaching (above your head) 4-5 hours/day: Standing, Walking, Grasping The above information on this description is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements 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 job or to require that other or different tasks be performed as assigned.
Compensation Type: Hourly 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: Overview: We are looking for a Nail Technician to provide nail care treatments to our customers based on their needs and preferences. If you're up-to-date with nail art techniques and know how to provide excellent customer service, we'd like to meet you. You must be able to maintain a friendly, enthusiastic, and positive attitude; active listening and communication skills; and strong work ethic with respect to punctuality, organization, and attention to detail. Responsibilities: Perform various professional nail services for guests, and educate them about individual nail care needs Responsible for providing the highest quality of customer service to clients/guests Perform nail services following established guidelines for the service offering, and strive to fulfill guest expectations in the area of nail grooming, massage and exfoliation, and polish application Understand and use universal precautions when providing services, including assessing contraindications for guest before commencing all treatments Ensure the sanitary of all equipment, cleaning and disinfecting all tools on a daily basis Maintain and increase knowledge of nail care for both hands and feet and possess a complete knowledge of all spa services offered Understand and educate clients on the ingredients and product benefits for their nail care where applicable Exhibit a professional and well groomed appearance every time Answer guests' questions/inquiries in a knowledgeable and professional manner Promote other spa/salon services by suggesting to guests other beneficial treatments offered by the spa Begin and end all treatments within scheduled time-frame, as well as recommend product for home use or self-care Maintain inventory and inform Spa Director or Supervisor about product needs in a timely manner Accurately document treatment notes and maintain client cards when appropriate Attend scheduled meetings and professional trainings Safeguard customer experience and report any incidents or accidents to a member of the management team. Qualifications: Nail Technician License
Mar 22, 2024
Full time
Compensation Type: Hourly 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: Overview: We are looking for a Nail Technician to provide nail care treatments to our customers based on their needs and preferences. If you're up-to-date with nail art techniques and know how to provide excellent customer service, we'd like to meet you. You must be able to maintain a friendly, enthusiastic, and positive attitude; active listening and communication skills; and strong work ethic with respect to punctuality, organization, and attention to detail. Responsibilities: Perform various professional nail services for guests, and educate them about individual nail care needs Responsible for providing the highest quality of customer service to clients/guests Perform nail services following established guidelines for the service offering, and strive to fulfill guest expectations in the area of nail grooming, massage and exfoliation, and polish application Understand and use universal precautions when providing services, including assessing contraindications for guest before commencing all treatments Ensure the sanitary of all equipment, cleaning and disinfecting all tools on a daily basis Maintain and increase knowledge of nail care for both hands and feet and possess a complete knowledge of all spa services offered Understand and educate clients on the ingredients and product benefits for their nail care where applicable Exhibit a professional and well groomed appearance every time Answer guests' questions/inquiries in a knowledgeable and professional manner Promote other spa/salon services by suggesting to guests other beneficial treatments offered by the spa Begin and end all treatments within scheduled time-frame, as well as recommend product for home use or self-care Maintain inventory and inform Spa Director or Supervisor about product needs in a timely manner Accurately document treatment notes and maintain client cards when appropriate Attend scheduled meetings and professional trainings Safeguard customer experience and report any incidents or accidents to a member of the management team. Qualifications: Nail Technician License
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)