HRI Hospitality
334 O'Keefe Ave, New Orleans, LA, USA
The Holiday Inn Express New Orleans is looking for an experienced DOS to join its team!
Job Title : Director of Sales
Supervision Received: General Manager with a dotted line to Corporate Director of Sales
Supervision Exercised: Small Office of 2
JOB SUMMARY
The Director of Sales will implement, monitor, and control sales strategies. The Director of Sales is also responsible for meeting assigned monthly sales goals.
MINIMUM REQUIREMENTS
Education
Bachelor’s Degree or equivalent industry experience
Experience
Minimum of 3 years’ experience as a Senior Sales Manager or Associate Director of Sales in a similar-sized property
Delphi.fdc, and Opera knowledge are a plus
Skills and Knowledge
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she may perform the essential functions of the job, with or without reasonable accommodation.
Excellent verbal and written communication skills including leading and participating in formal presentations
Strong sales and negotiation skills as well as the ability to cultivate leads, build relationships and achieve financial expectations
Strong organizational skills with the ability to handle multiple tasks in a fast-paced environment
Experience with hotel PMS and sales systems
Strong computer skills. Microsoft Office, Delphi, or other hotel sales system, and other programs as it pertains to this position
Strong knowledge of TravelClick products such as Demand 360, Rate 360, and A360
Strong knowledge of reading and understanding STR reports
Excellent working knowledge of all department operations
Skilled at both monthly group forecasting and the annual budget process
Skilled at preparing and presenting annual marketing plans and quarterly ownership presentations
Understanding of Group and Catering pace reports and sales productivity reporting
Understanding of budgetary and fiscal responsibility to the sales department
Ability to provide strong leadership, mentorship, training, and coaching & counseling skills to his or her direct reports
Strong desire to deliver high quality of customer service
Detail-oriented and organized as it pertains to accuracy and efficiency
Good personnel management and organizational skills
JOB DUTIES
Manage the sales team to achieve/exceed budgeted revenues for the current year, along with future year pre-booking goals.
Initiate and maintain a direct and aggressive sales effort to meet/exceed budgeted goals and achieve RevPAR and penetration growth.
Hands-on sales responsibility with supervisory accountability for the daily activities of sales team members, providing them with the leadership, mentorship, and training necessary to implement effective sales strategies that maximize all revenue streams for the hotel.
Management of each member of the sales team to direct the effort and execution of exceeding monthly sales activities and productivity goals.
E nsure each member of the team adheres to professional and timely correspondences, proposals, contracts, and follow-ups.
Establish sales team policies and procedures relating to Sales, Revenue Management, and Reservations.
Demonstrate the ability to attract and retain high-performing sales associates.
With guidance from the assigned Corporate Director of Sales, assist in the development and implementation of quarterly and annual booking goals for the Sales Department.
Assist the General Manager with the Sales and Marketing portion of the Annual Marketing Plan and Quarterly Ownership Review presentations.
Support all direct sales efforts to include sales trips, off-property functions, and customer entertainment.
Knowledgeable about each hotel’s top accounts.
Accompanies sellers on outside sales appointments and “shadows” sellers during telephone prospecting and solicitation calls as needed
Monitor quality and accuracy of final group sales and wholesale contracts to ensure proper application of hotel deposit, space allocation, yield, and SOP policies.
Prepare and train the sales team in relation to performance benchmarks and budgets.
Develop strategies for Group forecasting and analyzing hotel revenue needs.
Responsible for monthly group forecasts and revisions.
Collaborate and produce rate strategies with Revenue Management to ensure the hotel has effective pricing and selling strategies in place to achieve the optimal mix of business, a minimum 12-month period of time.
Plan, manage, and evaluate all financial aspects of the sales efforts throughout the properties to ensure cost-effectiveness and optimal utilization of resources.
Develop, implement, and evaluate short and long-term tactics and programs focused on customer and market needs/ conditions to ensure the achievement of all sales associate and team revenue goals.
Attend and actively participate in weekly yield and group pick-up management meetings
Plan, manage, and evaluate all financial aspects of the sales effort to ensure cost-effectiveness and optimal utilization of resources.
Work with the Corporate Marketing Manager in taking an active role in developing Marketing and PR strategies to support the revenue goals.
Ensure accurate and current Marketing data is readily available to support and document the decision-making process.
Manage the HRIL Sales and Marketing Incentive Plan process for the Sales Department.
Create, manage, and expense budget/forecast.
Responsible for producing and distributing accurate month-end sales reports to HRIL Senior Leadership.
Conduct sales department meetings with written minutes.
Receive department-related guest complaints and ensure necessary corrective action is administered.
Maintain open door communication policy for all associates.
Complete and maintain accurate, objective, and timely performance reviews for the department.
Conduct frequent sales calls to existing and new accounts, as well as uncover new business in the assigned market segment(s).
Build and strengthen relationships with existing and new accounts to enable future bookings. Activities include sales calls, entertainment, trade shows, etc.
Arrange site inspections of the hotel for new accounts that the Sales Leader is assigned to.
Maintain accurate sales records in the hotel sales system to provide complete history, ensure future and current quality of service, and enhance future prospects.
Respond to all sales inquiries within 24 business hours.
Partner with the operations team to coordinate customer specifications, and effectively respond to customer issues and comments to ensure customer satisfaction.
Adjust work schedule as needed to meet the business demands, which may include hours in early morning, evening, and/or weekend hours.
Other duties as assigned.
US work authorization is required.
Benefits: 401(k), 401(k) matching, Dental insurance, Disability insurance, Employee discount, Health insurance, Life insurance, Paid time off, Tuition reimbursement, Vision insurance, etc .
EOE/M/F/V/D
Apr 01, 2024
Full time
The Holiday Inn Express New Orleans is looking for an experienced DOS to join its team!
Job Title : Director of Sales
Supervision Received: General Manager with a dotted line to Corporate Director of Sales
Supervision Exercised: Small Office of 2
JOB SUMMARY
The Director of Sales will implement, monitor, and control sales strategies. The Director of Sales is also responsible for meeting assigned monthly sales goals.
MINIMUM REQUIREMENTS
Education
Bachelor’s Degree or equivalent industry experience
Experience
Minimum of 3 years’ experience as a Senior Sales Manager or Associate Director of Sales in a similar-sized property
Delphi.fdc, and Opera knowledge are a plus
Skills and Knowledge
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she may perform the essential functions of the job, with or without reasonable accommodation.
Excellent verbal and written communication skills including leading and participating in formal presentations
Strong sales and negotiation skills as well as the ability to cultivate leads, build relationships and achieve financial expectations
Strong organizational skills with the ability to handle multiple tasks in a fast-paced environment
Experience with hotel PMS and sales systems
Strong computer skills. Microsoft Office, Delphi, or other hotel sales system, and other programs as it pertains to this position
Strong knowledge of TravelClick products such as Demand 360, Rate 360, and A360
Strong knowledge of reading and understanding STR reports
Excellent working knowledge of all department operations
Skilled at both monthly group forecasting and the annual budget process
Skilled at preparing and presenting annual marketing plans and quarterly ownership presentations
Understanding of Group and Catering pace reports and sales productivity reporting
Understanding of budgetary and fiscal responsibility to the sales department
Ability to provide strong leadership, mentorship, training, and coaching & counseling skills to his or her direct reports
Strong desire to deliver high quality of customer service
Detail-oriented and organized as it pertains to accuracy and efficiency
Good personnel management and organizational skills
JOB DUTIES
Manage the sales team to achieve/exceed budgeted revenues for the current year, along with future year pre-booking goals.
Initiate and maintain a direct and aggressive sales effort to meet/exceed budgeted goals and achieve RevPAR and penetration growth.
Hands-on sales responsibility with supervisory accountability for the daily activities of sales team members, providing them with the leadership, mentorship, and training necessary to implement effective sales strategies that maximize all revenue streams for the hotel.
Management of each member of the sales team to direct the effort and execution of exceeding monthly sales activities and productivity goals.
E nsure each member of the team adheres to professional and timely correspondences, proposals, contracts, and follow-ups.
Establish sales team policies and procedures relating to Sales, Revenue Management, and Reservations.
Demonstrate the ability to attract and retain high-performing sales associates.
With guidance from the assigned Corporate Director of Sales, assist in the development and implementation of quarterly and annual booking goals for the Sales Department.
Assist the General Manager with the Sales and Marketing portion of the Annual Marketing Plan and Quarterly Ownership Review presentations.
Support all direct sales efforts to include sales trips, off-property functions, and customer entertainment.
Knowledgeable about each hotel’s top accounts.
Accompanies sellers on outside sales appointments and “shadows” sellers during telephone prospecting and solicitation calls as needed
Monitor quality and accuracy of final group sales and wholesale contracts to ensure proper application of hotel deposit, space allocation, yield, and SOP policies.
Prepare and train the sales team in relation to performance benchmarks and budgets.
Develop strategies for Group forecasting and analyzing hotel revenue needs.
Responsible for monthly group forecasts and revisions.
Collaborate and produce rate strategies with Revenue Management to ensure the hotel has effective pricing and selling strategies in place to achieve the optimal mix of business, a minimum 12-month period of time.
Plan, manage, and evaluate all financial aspects of the sales efforts throughout the properties to ensure cost-effectiveness and optimal utilization of resources.
Develop, implement, and evaluate short and long-term tactics and programs focused on customer and market needs/ conditions to ensure the achievement of all sales associate and team revenue goals.
Attend and actively participate in weekly yield and group pick-up management meetings
Plan, manage, and evaluate all financial aspects of the sales effort to ensure cost-effectiveness and optimal utilization of resources.
Work with the Corporate Marketing Manager in taking an active role in developing Marketing and PR strategies to support the revenue goals.
Ensure accurate and current Marketing data is readily available to support and document the decision-making process.
Manage the HRIL Sales and Marketing Incentive Plan process for the Sales Department.
Create, manage, and expense budget/forecast.
Responsible for producing and distributing accurate month-end sales reports to HRIL Senior Leadership.
Conduct sales department meetings with written minutes.
Receive department-related guest complaints and ensure necessary corrective action is administered.
Maintain open door communication policy for all associates.
Complete and maintain accurate, objective, and timely performance reviews for the department.
Conduct frequent sales calls to existing and new accounts, as well as uncover new business in the assigned market segment(s).
Build and strengthen relationships with existing and new accounts to enable future bookings. Activities include sales calls, entertainment, trade shows, etc.
Arrange site inspections of the hotel for new accounts that the Sales Leader is assigned to.
Maintain accurate sales records in the hotel sales system to provide complete history, ensure future and current quality of service, and enhance future prospects.
Respond to all sales inquiries within 24 business hours.
Partner with the operations team to coordinate customer specifications, and effectively respond to customer issues and comments to ensure customer satisfaction.
Adjust work schedule as needed to meet the business demands, which may include hours in early morning, evening, and/or weekend hours.
Other duties as assigned.
US work authorization is required.
Benefits: 401(k), 401(k) matching, Dental insurance, Disability insurance, Employee discount, Health insurance, Life insurance, Paid time off, Tuition reimbursement, Vision insurance, etc .
EOE/M/F/V/D
Catering Coordinator Casual Theme We are looking for a Catering Coordinator in Charlottesville, Virginia who wont see this career opportunity as just a job, but as a way of life! This is an exciting and vibrant restaurant, heavy catering, sandwich and lunch business. We believe you can taste the difference when simple, high-quality ingredients are used. We are committed to other quality ingredients as well. We are passionate about serving awesome food great tasting, high quality ingredients made just right with the highest standards in food safety. If youre searching for a career with the best in the industry, dont miss this opportunity in Charlottesville, Virginia. Title of Position: Catering Coordinator Job Description: The Catering Coordinator will manage and organize backline business while monitoring shop trends with a focus on People, Customers, Sales and Profit. When not focused on Backline Coordinator responsibilities, he or she may also be assigned to other Associate duties within the shop. The Catering Coordinator will also supervise all in store backline operations, ensure all backline orders are complete, assign and deploy delivery drivers to each order and act as a mentor for all associates training on backline operations. The Catering Coordinator must ensure that all catering information is displayed and stocked in the restaurant at all times and manage capacity for backline based on staffing while maintaining food quality standards and order accuracy. The Catering Coordinator must grow sales through complete and correct orders along with on time deliveries and set targets to improve sales. Benefits: Excellent Compensation Growth Opportunities available Benefits to be determined by the employer Qualifications: Must have experience as a Catering Coordinator or similar The Catering Coordinator must have experience in sales The Catering Coordinator must have strong multi-tasking skills The Catering Coordinator must be able to lead a team to successful business The Catering Coordinator must be certified to train on backline operations Apply Now- Catering Operations Manager in Charlottesville, Virginia If you would like to be considered for this position, email your resume to
Apr 30, 2024
Catering Coordinator Casual Theme We are looking for a Catering Coordinator in Charlottesville, Virginia who wont see this career opportunity as just a job, but as a way of life! This is an exciting and vibrant restaurant, heavy catering, sandwich and lunch business. We believe you can taste the difference when simple, high-quality ingredients are used. We are committed to other quality ingredients as well. We are passionate about serving awesome food great tasting, high quality ingredients made just right with the highest standards in food safety. If youre searching for a career with the best in the industry, dont miss this opportunity in Charlottesville, Virginia. Title of Position: Catering Coordinator Job Description: The Catering Coordinator will manage and organize backline business while monitoring shop trends with a focus on People, Customers, Sales and Profit. When not focused on Backline Coordinator responsibilities, he or she may also be assigned to other Associate duties within the shop. The Catering Coordinator will also supervise all in store backline operations, ensure all backline orders are complete, assign and deploy delivery drivers to each order and act as a mentor for all associates training on backline operations. The Catering Coordinator must ensure that all catering information is displayed and stocked in the restaurant at all times and manage capacity for backline based on staffing while maintaining food quality standards and order accuracy. The Catering Coordinator must grow sales through complete and correct orders along with on time deliveries and set targets to improve sales. Benefits: Excellent Compensation Growth Opportunities available Benefits to be determined by the employer Qualifications: Must have experience as a Catering Coordinator or similar The Catering Coordinator must have experience in sales The Catering Coordinator must have strong multi-tasking skills The Catering Coordinator must be able to lead a team to successful business The Catering Coordinator must be certified to train on backline operations Apply Now- Catering Operations Manager in Charlottesville, Virginia If you would like to be considered for this position, email your resume to
Vice President of Hospitality & Catering National Brand Strong Presence Our Company is searching for a strategic and business-minded Vice President of Hospitality to work in the highly visible D.C. Market. If youre a Professional Vice President of Hospitality that thrives in a high volume, festive atmosphere please dont hesitate, Apply Today for our location in Washington, DC. Our Company operates multi-concept on-premise catering sales. Diverse experience in the Hospitality segment is necessary for our Vice President of Hospitality. Convention experience is a huge plus. Dont miss this great opportunity as our new Vice President of Hospitality, Apply Today for our location in Washington, DC. Title of Position: Vice President of Hospitality Job Description: The Vice President of Hospitality is responsible for leading the execution of extraordinary business standards with regard to guest experience, operations, talent development, and financial performance. The Vice President of Hospitality is the hospitality driver, retention owner and source of inspiration for the team. The Vice President of Hospitality is responsible for developing and maintaining strong relationships with our partners, associates, management teams. Introducing the appropriate blend of Ours and our Partners cultures and business philosophies is necessary to deliver unparalleled guest experiences. Benefits: Competitive wages 401(K) Medical / Dental / Vision insurance Bonus Programs Based On Performance Paid Vacation Qualifications: The Vice President of Hospitality should always be able to provide consistent support to the success of the operation Trust, honesty, integrity and a true passion for customer satisfaction is a requirement for the Vice President of Hospitality The Vice President of Hospitality must be proficient in achieving solid financial results A true desire to mentor and develop others is a trait the Vice President of Hospitality must possess Senior level multi-unit, multi concept experience of 3+ years is a must for this position Apply Now-Vice President of Hospitality located in Washington, DC If you would like to be considered for this position, email your resume to
Apr 26, 2024
Vice President of Hospitality & Catering National Brand Strong Presence Our Company is searching for a strategic and business-minded Vice President of Hospitality to work in the highly visible D.C. Market. If youre a Professional Vice President of Hospitality that thrives in a high volume, festive atmosphere please dont hesitate, Apply Today for our location in Washington, DC. Our Company operates multi-concept on-premise catering sales. Diverse experience in the Hospitality segment is necessary for our Vice President of Hospitality. Convention experience is a huge plus. Dont miss this great opportunity as our new Vice President of Hospitality, Apply Today for our location in Washington, DC. Title of Position: Vice President of Hospitality Job Description: The Vice President of Hospitality is responsible for leading the execution of extraordinary business standards with regard to guest experience, operations, talent development, and financial performance. The Vice President of Hospitality is the hospitality driver, retention owner and source of inspiration for the team. The Vice President of Hospitality is responsible for developing and maintaining strong relationships with our partners, associates, management teams. Introducing the appropriate blend of Ours and our Partners cultures and business philosophies is necessary to deliver unparalleled guest experiences. Benefits: Competitive wages 401(K) Medical / Dental / Vision insurance Bonus Programs Based On Performance Paid Vacation Qualifications: The Vice President of Hospitality should always be able to provide consistent support to the success of the operation Trust, honesty, integrity and a true passion for customer satisfaction is a requirement for the Vice President of Hospitality The Vice President of Hospitality must be proficient in achieving solid financial results A true desire to mentor and develop others is a trait the Vice President of Hospitality must possess Senior level multi-unit, multi concept experience of 3+ years is a must for this position Apply Now-Vice President of Hospitality located in Washington, DC If you would like to be considered for this position, email your resume to
Unit Description: Grow your career and develop a team that shares your desire to make a difference $5,000 Sign-On and Relocation Assistance Provided Sodexo is seeking a Senior Catering Manager for University of Wisconsin - Eau Claire located in Eau Claire, WI . The University of Wisconsin-Eau Claire is consistently rated among the top 10 public Midwestern universities and recognized nationally for quality academics. With the most beautiful campus in the UW System as your backdrop, you will have hundreds of different lanes to explore and make friendships to last a lifetime. Blugold Dining creates exceptional experiences that exceed our customers' expectations and supports a healthy learning environment. Each day, we strive to ensure the Quality of Life services - we provide a positive effect on our entire campus community. Efforts, like engagement of students through programming, nutritious healthy meals, a strong commitment to sustainability and a better tomorrow, reinforce our commitment to support the University of Wisconsin Eau Claire . We have many different dining locations on campus: Resident Dining in Riverview Café, Marketplace in Davies Center with multiple cuisines, Einstein Bros. Bagels in Centennial Hall, The Cabin serving Starbucks Coffee and much more. We take great pride in the many ways in which we enhance Quality of Life on our campus." This is a day shift opportunity (Monday - Friday) with occasional evenings and weekends to support catering and other events. The successful candidate will: identify customer needs and expectations; ensure that Sodexo and customer goals are aligned and met; educate and develop rapport with clients and promote partnerships; promote a customer/client centered culture that strives to exceed customer and client needs; coordinate all unit catering initiatives to drive sales growth and track results. maintain and improve service level resulting in increased customer satisfaction; ensure all HACCP standards are followed; demonstrate resourcefulness and quick responsiveness to client and customer requests. We are looking for candidates who: Have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively Manage multiple priorities, demonstrate professional communication skills, and a passion for high level customer service Prioritize tasks and exhibit flexibility to take on additional responsibilities as needed High volume catering management experience Extensive formal training in catering services, with particular emphasis on customer service, event planning and presentation, and event management Strong focus on food quality and presentation as well as high end catering experience Previous success managing a university campus account Strong leadership skills, computer skills, and culinary knowledge Technical competence in unit financial management, pricing, menu development and will be responsible for the training and development of front line hourly employees Exceptional time management skills and will be able to juggle multiple priorities. Learn more about University of Wisconsin - Eau Claire at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Click here for more information about Sodexo's Benefits . Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Apr 17, 2024
Full time
Unit Description: Grow your career and develop a team that shares your desire to make a difference $5,000 Sign-On and Relocation Assistance Provided Sodexo is seeking a Senior Catering Manager for University of Wisconsin - Eau Claire located in Eau Claire, WI . The University of Wisconsin-Eau Claire is consistently rated among the top 10 public Midwestern universities and recognized nationally for quality academics. With the most beautiful campus in the UW System as your backdrop, you will have hundreds of different lanes to explore and make friendships to last a lifetime. Blugold Dining creates exceptional experiences that exceed our customers' expectations and supports a healthy learning environment. Each day, we strive to ensure the Quality of Life services - we provide a positive effect on our entire campus community. Efforts, like engagement of students through programming, nutritious healthy meals, a strong commitment to sustainability and a better tomorrow, reinforce our commitment to support the University of Wisconsin Eau Claire . We have many different dining locations on campus: Resident Dining in Riverview Café, Marketplace in Davies Center with multiple cuisines, Einstein Bros. Bagels in Centennial Hall, The Cabin serving Starbucks Coffee and much more. We take great pride in the many ways in which we enhance Quality of Life on our campus." This is a day shift opportunity (Monday - Friday) with occasional evenings and weekends to support catering and other events. The successful candidate will: identify customer needs and expectations; ensure that Sodexo and customer goals are aligned and met; educate and develop rapport with clients and promote partnerships; promote a customer/client centered culture that strives to exceed customer and client needs; coordinate all unit catering initiatives to drive sales growth and track results. maintain and improve service level resulting in increased customer satisfaction; ensure all HACCP standards are followed; demonstrate resourcefulness and quick responsiveness to client and customer requests. We are looking for candidates who: Have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively Manage multiple priorities, demonstrate professional communication skills, and a passion for high level customer service Prioritize tasks and exhibit flexibility to take on additional responsibilities as needed High volume catering management experience Extensive formal training in catering services, with particular emphasis on customer service, event planning and presentation, and event management Strong focus on food quality and presentation as well as high end catering experience Previous success managing a university campus account Strong leadership skills, computer skills, and culinary knowledge Technical competence in unit financial management, pricing, menu development and will be responsible for the training and development of front line hourly employees Exceptional time management skills and will be able to juggle multiple priorities. Learn more about University of Wisconsin - Eau Claire at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Click here for more information about Sodexo's Benefits . Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Are you passionate about the Food & Beverage industry? This is your opportunity to join an amazing company and be a part of Vancouver's most sought out restaurants! We are looking for a passionate Food & Beverage leader to join our team at The Victor Steakhouse! Blau & Associates oversees the Food and Beverage operations at Parq Vancouver including: Honey Salt, The Victor, D6, BC Kitchen, and MRKT East. Parq Vancouver features two luxury hotels, downtown's only casino, diverse restaurants and lounges, a 30,000 square foot park with native trees located 6 floors above street level and many more amenities. An international destination located in downtown Vancouver, and we're looking for YOU to join our team. The Victor Seasonally inspired dishes and classic elegance meet in new and unexpected ways at The Victor. Cutting edge cocktails. A collection of premium champagnes and libations. Locally brewed craft beers and one of Canada's largest in-house Enomatic wine systems. A bar and restaurant this thoughtfully designed demands the best. POSITION OVERVIEW The Restaurant Manager will provide functional leadership and will be directly responsible for all front of house operations as well as a la carte, catering/group sales, and beverage functions. The Restaurant Manager will help oversee all front of house management and staff of the facility and will work closely with the General Manager, Executive Chef and property Food & Beverage Director. The Restaurant Manager will be responsible for helping with the budgeting, forecasting and financial performance of the entire facility. What we offer: Comprehensive health, dental, vision care benefits Competitive salary + tips Flexible work life balance Paid Vacation Extensive RRSP matching program Career Growth and development opportunities Associate Recognition Events including an amazing Holiday Party! Associate Discounts at Parq GENERAL RESPONSIBILITIES The Restaurant Manager is responsible for: Setting objectives and targets for beverage unit/bartenders Determining staff scheduling needs and recruit staff Performance Management for bar staff Assessing development needs and train and coach staff Conducting accurate inventory counts Delegating duties and tasks to staff to meet objectives and maximize resources Setting and monitoring quality and service standards for staff Communicating company policy, standards and procedures to staff Directing and managing staff members to meet standards and objectives Ensuring staff operate within company policies Overseeing the preparation and presentation of beverages to meet set standards Resolving customer complaints promptly Monitoring cleanliness and hygiene of bar area Overseeing accurate cash-up procedures and ensure necessary paperwork is complete Ensuring adherence to cash management procedures Ensuring adherence to stock control procedures Monitoring and ordering supplies Liaising with suppliers and sales representatives Confirming that procurement of supplies is on the best possible terms Ensuring all deliveries are checked in correctly and documentation is correct Checking stock is correctly rotated and stored to reduce wastage Overseeing the bar display to maximize functionality and attractiveness Setting, monitoring and controlling budget for the beverage unit/bar Planning and implementing cost control measures Planning and implementing systems to maximize sales and revenue Organizing promotional activities Generating and presenting financial reports for beverage related sales mix Implementing improvements for products and service Maintaining regular communication with staff and management through meetings and discussions Staying current with relevant legislation regarding service of alcohol, sale of tobacco and licensing All other duties as assigned by the Restaurant General Manager or their designated representative QUALIFICATIONS The Restaurant Manager must: 3+ years of F&B management and supervisory experience Solid leadership skills and experience recruiting, training and managing staff Extensive food and beverage experience, sound judgement and knowledge of operations Catering, banquet or group menu experience is an asset Ability to multi-task and perform calmly in a fast paced environment Excellent interpersonal and customer service skills with the ability to manage VIP clientele Exceptional organizational and communication skills Ability to read, write & speak fluent English Serving it Right Solid administrative skills including payroll, scheduling, ordering /inventory, report generating Flexible schedule including the ability to work days, evenings, weekends, holidays and extended shift We look forward to hearing from you!
Apr 30, 2024
Full time
Are you passionate about the Food & Beverage industry? This is your opportunity to join an amazing company and be a part of Vancouver's most sought out restaurants! We are looking for a passionate Food & Beverage leader to join our team at The Victor Steakhouse! Blau & Associates oversees the Food and Beverage operations at Parq Vancouver including: Honey Salt, The Victor, D6, BC Kitchen, and MRKT East. Parq Vancouver features two luxury hotels, downtown's only casino, diverse restaurants and lounges, a 30,000 square foot park with native trees located 6 floors above street level and many more amenities. An international destination located in downtown Vancouver, and we're looking for YOU to join our team. The Victor Seasonally inspired dishes and classic elegance meet in new and unexpected ways at The Victor. Cutting edge cocktails. A collection of premium champagnes and libations. Locally brewed craft beers and one of Canada's largest in-house Enomatic wine systems. A bar and restaurant this thoughtfully designed demands the best. POSITION OVERVIEW The Restaurant Manager will provide functional leadership and will be directly responsible for all front of house operations as well as a la carte, catering/group sales, and beverage functions. The Restaurant Manager will help oversee all front of house management and staff of the facility and will work closely with the General Manager, Executive Chef and property Food & Beverage Director. The Restaurant Manager will be responsible for helping with the budgeting, forecasting and financial performance of the entire facility. What we offer: Comprehensive health, dental, vision care benefits Competitive salary + tips Flexible work life balance Paid Vacation Extensive RRSP matching program Career Growth and development opportunities Associate Recognition Events including an amazing Holiday Party! Associate Discounts at Parq GENERAL RESPONSIBILITIES The Restaurant Manager is responsible for: Setting objectives and targets for beverage unit/bartenders Determining staff scheduling needs and recruit staff Performance Management for bar staff Assessing development needs and train and coach staff Conducting accurate inventory counts Delegating duties and tasks to staff to meet objectives and maximize resources Setting and monitoring quality and service standards for staff Communicating company policy, standards and procedures to staff Directing and managing staff members to meet standards and objectives Ensuring staff operate within company policies Overseeing the preparation and presentation of beverages to meet set standards Resolving customer complaints promptly Monitoring cleanliness and hygiene of bar area Overseeing accurate cash-up procedures and ensure necessary paperwork is complete Ensuring adherence to cash management procedures Ensuring adherence to stock control procedures Monitoring and ordering supplies Liaising with suppliers and sales representatives Confirming that procurement of supplies is on the best possible terms Ensuring all deliveries are checked in correctly and documentation is correct Checking stock is correctly rotated and stored to reduce wastage Overseeing the bar display to maximize functionality and attractiveness Setting, monitoring and controlling budget for the beverage unit/bar Planning and implementing cost control measures Planning and implementing systems to maximize sales and revenue Organizing promotional activities Generating and presenting financial reports for beverage related sales mix Implementing improvements for products and service Maintaining regular communication with staff and management through meetings and discussions Staying current with relevant legislation regarding service of alcohol, sale of tobacco and licensing All other duties as assigned by the Restaurant General Manager or their designated representative QUALIFICATIONS The Restaurant Manager must: 3+ years of F&B management and supervisory experience Solid leadership skills and experience recruiting, training and managing staff Extensive food and beverage experience, sound judgement and knowledge of operations Catering, banquet or group menu experience is an asset Ability to multi-task and perform calmly in a fast paced environment Excellent interpersonal and customer service skills with the ability to manage VIP clientele Exceptional organizational and communication skills Ability to read, write & speak fluent English Serving it Right Solid administrative skills including payroll, scheduling, ordering /inventory, report generating Flexible schedule including the ability to work days, evenings, weekends, holidays and extended shift We look forward to hearing from you!
Are you passionate about the Food & Beverage industry? This is your opportunity to join an amazing company and be a part of Vancouver's most sought out Bar & Lounge- D/6! We are looking for a passionate, driven, and ambitious senior leader with management experience to join the team as a General Manager! COMPANY OVERVIEW Blau & Associates oversees the Food and Beverage operations at Parq Vancouver including: Honey Salt, The Victor, D6, & BC Kitchen. Parq Vancouver features two luxury hotels, downtown's only casino, diverse restaurants and lounges, a 30,000 square foot park with native trees located 6 floors above street level and many more amenities. An international destination located in downtown Vancouver, and we're looking for YOU to join our team. D6 Bar & Lounge D6 Bar & Lounge is a hip, vibrant and exclusive nightlight option perched above the city. It is an indoor/outdoor rooftop lounge that features dramatic views of the Vancouver skyline, and will embody an upscale lifestyle. This bar will be equipped with top-shelf liquors and spirits, hand crafted cocktails, and carefully chosen wines. What we offer: Comprehensive health, dental, vision care benefits Competitive salary + Gratuities & Annual Bonus for Management positions Flexible work life balance Paid Vacation Extensive RRSP matching program Career Growth and development opportunities Associate Recognition Events including an amazing Holiday Party! Associate Discounts at Parq and affiliated partners! POSITION OVERVIEW The General Manager will provide functional leadership and will be directly responsible for all front of house operations as well as a la carte, catering/group sales, and beverage functions. The General Manager will oversee all front of house management and staff of the facility and will work closely with the Executive Chef and property Food & Beverage Director. The General Manager will be responsible for the budgeting, forecasting and financial performance of the entire facility. This Position will promote the Parq Vancouver facility and act as a positive role model and representative of Blau & Associates ensuring "employer of choice" decisions. The General Manager will continually strive for 100% guest satisfaction. GENERAL RESPONSIBILITIES The General Manager is responsible for: Working in collaboration with Team Members and Leaders ensuring the outlet operates in accordance with established operational procedures The preparation and review of all operating budgets, P&L statements and capital expenditures ensuring the achievement of established financial, quality and service goals Overseeing all Team Member related activities from arrival to departure including recruiting and training ensuring the adherence to established standards and assigned tasks Acting as a restaurant liason with the community surrounding the entire development, developing and maintaining good public relations for the purposes of developing business, as well as maintaining an excellent reputation as an employer Monitoring and ensuring the highest service standards possible throughout the organization. Ensures guest and employee satisfaction Monitoring the physical outlet and storage areas including FF&E, inventory, cleaning and repair schedules, finishes, fixtures and equipment Supporting and maintaining management, employee morale and motivation. Supervises all employee-related policies. Interacting directly with guests, providing an exceptional hospitality experience Maintaining a composed and professional demeanor while providing exemplary leadership and outlet representation Being aware of menu items, menu and operational changes and communicating the information as applicable Supporting and maintaining management and employee morale and motivation, while overseeing and executing training and onboarding of all managers Ensuring the ongoing training of all front of house staff to ensure an exceptional guest service experience in line with established operating standards Protecting the organization, guests, Team Members and Leaders by adhering to applicable food, liquor safety and workplace standards, operational requirements and statutory compliance regulations Ensuring that all property, furnishings, equipment and supplies are used according to proper instructions and intended use All duties as assigned by the VP of Food and Beverage or their designated representative QUALIFICATIONS The General Manager must: Have extensive experience as a General Manager within similar environment including a hotel, restaurant, catering or other fast paced high-volume establishment Have valid Serving it Right and Foodsafe Level 2 certificates. Certificates in mixology would be considered an asset Be able to obtain and maintain a GPEB license Have an excellent command of both spoken and written English. Knowledge of a 2nd language would be considered an asset Have solid leadership, problem solving, decision making, customer service, communication and sales skills Have detailed product knowledge and effectively handle all guest and Team Member inquiries including food and beverage suggestions, dietary, food sensitivity or allergy requirements Accurately operate POS terminals, debit payment systems, Open Table and other computerized or electronic systems Be able to develop and monitor budgets, financial statements, inventory and floats Oversee the proper use of products to eliminate waste and spillage Have strong business acumen, cost management, attention to detail and be able to multi task effectively Have detailed knowledge of the Vancouver area including Parq Vancouver amenities, services and local attractions Be able to stand for extended periods of time, reach, bend and stoop repeatedly and frequently lift and carry up to 44 pounds We look forward to hearing from you!
Apr 30, 2024
Full time
Are you passionate about the Food & Beverage industry? This is your opportunity to join an amazing company and be a part of Vancouver's most sought out Bar & Lounge- D/6! We are looking for a passionate, driven, and ambitious senior leader with management experience to join the team as a General Manager! COMPANY OVERVIEW Blau & Associates oversees the Food and Beverage operations at Parq Vancouver including: Honey Salt, The Victor, D6, & BC Kitchen. Parq Vancouver features two luxury hotels, downtown's only casino, diverse restaurants and lounges, a 30,000 square foot park with native trees located 6 floors above street level and many more amenities. An international destination located in downtown Vancouver, and we're looking for YOU to join our team. D6 Bar & Lounge D6 Bar & Lounge is a hip, vibrant and exclusive nightlight option perched above the city. It is an indoor/outdoor rooftop lounge that features dramatic views of the Vancouver skyline, and will embody an upscale lifestyle. This bar will be equipped with top-shelf liquors and spirits, hand crafted cocktails, and carefully chosen wines. What we offer: Comprehensive health, dental, vision care benefits Competitive salary + Gratuities & Annual Bonus for Management positions Flexible work life balance Paid Vacation Extensive RRSP matching program Career Growth and development opportunities Associate Recognition Events including an amazing Holiday Party! Associate Discounts at Parq and affiliated partners! POSITION OVERVIEW The General Manager will provide functional leadership and will be directly responsible for all front of house operations as well as a la carte, catering/group sales, and beverage functions. The General Manager will oversee all front of house management and staff of the facility and will work closely with the Executive Chef and property Food & Beverage Director. The General Manager will be responsible for the budgeting, forecasting and financial performance of the entire facility. This Position will promote the Parq Vancouver facility and act as a positive role model and representative of Blau & Associates ensuring "employer of choice" decisions. The General Manager will continually strive for 100% guest satisfaction. GENERAL RESPONSIBILITIES The General Manager is responsible for: Working in collaboration with Team Members and Leaders ensuring the outlet operates in accordance with established operational procedures The preparation and review of all operating budgets, P&L statements and capital expenditures ensuring the achievement of established financial, quality and service goals Overseeing all Team Member related activities from arrival to departure including recruiting and training ensuring the adherence to established standards and assigned tasks Acting as a restaurant liason with the community surrounding the entire development, developing and maintaining good public relations for the purposes of developing business, as well as maintaining an excellent reputation as an employer Monitoring and ensuring the highest service standards possible throughout the organization. Ensures guest and employee satisfaction Monitoring the physical outlet and storage areas including FF&E, inventory, cleaning and repair schedules, finishes, fixtures and equipment Supporting and maintaining management, employee morale and motivation. Supervises all employee-related policies. Interacting directly with guests, providing an exceptional hospitality experience Maintaining a composed and professional demeanor while providing exemplary leadership and outlet representation Being aware of menu items, menu and operational changes and communicating the information as applicable Supporting and maintaining management and employee morale and motivation, while overseeing and executing training and onboarding of all managers Ensuring the ongoing training of all front of house staff to ensure an exceptional guest service experience in line with established operating standards Protecting the organization, guests, Team Members and Leaders by adhering to applicable food, liquor safety and workplace standards, operational requirements and statutory compliance regulations Ensuring that all property, furnishings, equipment and supplies are used according to proper instructions and intended use All duties as assigned by the VP of Food and Beverage or their designated representative QUALIFICATIONS The General Manager must: Have extensive experience as a General Manager within similar environment including a hotel, restaurant, catering or other fast paced high-volume establishment Have valid Serving it Right and Foodsafe Level 2 certificates. Certificates in mixology would be considered an asset Be able to obtain and maintain a GPEB license Have an excellent command of both spoken and written English. Knowledge of a 2nd language would be considered an asset Have solid leadership, problem solving, decision making, customer service, communication and sales skills Have detailed product knowledge and effectively handle all guest and Team Member inquiries including food and beverage suggestions, dietary, food sensitivity or allergy requirements Accurately operate POS terminals, debit payment systems, Open Table and other computerized or electronic systems Be able to develop and monitor budgets, financial statements, inventory and floats Oversee the proper use of products to eliminate waste and spillage Have strong business acumen, cost management, attention to detail and be able to multi task effectively Have detailed knowledge of the Vancouver area including Parq Vancouver amenities, services and local attractions Be able to stand for extended periods of time, reach, bend and stoop repeatedly and frequently lift and carry up to 44 pounds We look forward to hearing from you!
PANERA CAFE TEAM MANAGER Want to work in a place where you can learn, laugh, be supported, be yourself, reach your goals-and help others do the same? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for a quarterly bonus Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Team Managers make every shift shine. As a Team Manager at Panera, you are key to the success of your bakery-cafe. You handle a wide range of responsibilities, all to ensure that both customers and associates have a great experience. Our Team Managers ensure that every shift is a great one-by developing our people, managing team performance, and building the warm, inclusive, authentic Panera team culture. As part of your bakery-cafe's management team, you report directly to the General Manager or Operating Partner. Each Team Manager oversees a different part of the bakery-cafe, from food cost management to drive-thru, delivery, or catering operations. As a Team Manager at Panera, your responsibilities include but are not limited to: Build our culture of Warmth, Belonging, Growth, and Trust. Be an ambassador of our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Ensure extraordinary guest experiences. Make sure every customer is delighted by the quality of our food, service, staff, and safety measures. Build engaging relationships that lead to long-term, loyal customers. Help your bakery-cafe grow and succeed. Coach and motivate your team to exceed your bakery-cafe's goals-for sales, speed of service, order accuracy, and cafe health. Train your team on food safety standards and ensure they are maintained. Lead, manage, and develop your associates. Hire and onboard new associates and provide ongoing training and development, including constructive feedback, as needed. Keep your team energized and engaged. Recognize and celebrate individual and team achievements. This opportunity is for you if: You are warm, inclusive, trustworthy, and able to develop people. You like the hustle and bustle of the hospitality industry. You want to lead a fun, energized team that works hard and laughs often. You can work flexible hours, including nights and weekends. You're committed to, and experienced with, health and food safety. You want to have a positive impact on your customers and community. You meet these requirements: Proven ability to direct, motivate, coach, and develop others in a fast-paced environment Demonstrated ability to run great shifts 1+ year(s) of restaurant management experience preferred ServSafe certification (or able to pass) At least 18 years of age Must submit to a background check Growth opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. If your goal is Assistant General Manager or General Manager, we'll help you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
Apr 29, 2024
Full time
PANERA CAFE TEAM MANAGER Want to work in a place where you can learn, laugh, be supported, be yourself, reach your goals-and help others do the same? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for a quarterly bonus Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Team Managers make every shift shine. As a Team Manager at Panera, you are key to the success of your bakery-cafe. You handle a wide range of responsibilities, all to ensure that both customers and associates have a great experience. Our Team Managers ensure that every shift is a great one-by developing our people, managing team performance, and building the warm, inclusive, authentic Panera team culture. As part of your bakery-cafe's management team, you report directly to the General Manager or Operating Partner. Each Team Manager oversees a different part of the bakery-cafe, from food cost management to drive-thru, delivery, or catering operations. As a Team Manager at Panera, your responsibilities include but are not limited to: Build our culture of Warmth, Belonging, Growth, and Trust. Be an ambassador of our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Ensure extraordinary guest experiences. Make sure every customer is delighted by the quality of our food, service, staff, and safety measures. Build engaging relationships that lead to long-term, loyal customers. Help your bakery-cafe grow and succeed. Coach and motivate your team to exceed your bakery-cafe's goals-for sales, speed of service, order accuracy, and cafe health. Train your team on food safety standards and ensure they are maintained. Lead, manage, and develop your associates. Hire and onboard new associates and provide ongoing training and development, including constructive feedback, as needed. Keep your team energized and engaged. Recognize and celebrate individual and team achievements. This opportunity is for you if: You are warm, inclusive, trustworthy, and able to develop people. You like the hustle and bustle of the hospitality industry. You want to lead a fun, energized team that works hard and laughs often. You can work flexible hours, including nights and weekends. You're committed to, and experienced with, health and food safety. You want to have a positive impact on your customers and community. You meet these requirements: Proven ability to direct, motivate, coach, and develop others in a fast-paced environment Demonstrated ability to run great shifts 1+ year(s) of restaurant management experience preferred ServSafe certification (or able to pass) At least 18 years of age Must submit to a background check Growth opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. If your goal is Assistant General Manager or General Manager, we'll help you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
PANERA CAFE TEAM MANGER Want to work in a place where you can learn, laugh, be supported, be yourself, reach your goals-and help others do the same? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for a quarterly bonus Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Team Managers make every shift shine. As a Team Manager at Panera, you are key to the success of your bakery-cafe. You handle a wide range of responsibilities, all to ensure that both customers and associates have a great experience. Our Team Managers ensure that every shift is a great one-by developing our people, managing team performance, and building the warm, inclusive, authentic Panera team culture. As part of your bakery-cafe's management team, you report directly to the General Manager or Operating Partner. Each Team Manager oversees a different part of the bakery-cafe, from food cost management to drive-thru, delivery, or catering operations. As a Team Manager at Panera, your responsibilities include but are not limited to: Build our culture of Warmth, Belonging, Growth, and Trust. Be an ambassador of our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Ensure extraordinary guest experiences. Make sure every customer is delighted by the quality of our food, service, staff, and safety measures. Build engaging relationships that lead to long-term, loyal customers. Help your bakery-cafe grow and succeed. Coach and motivate your team to exceed your bakery-cafe's goals-for sales, speed of service, order accuracy, and cafe health. Train your team on food safety standards and ensure they are maintained. Lead, manage, and develop your associates. Hire and onboard new associates and provide ongoing training and development, including constructive feedback, as needed. Keep your team energized and engaged. Recognize and celebrate individual and team achievements. This opportunity is for you if: You are warm, inclusive, trustworthy, and able to develop people. You like the hustle and bustle of the hospitality industry. You want to lead a fun, energized team that works hard and laughs often. You can work flexible hours, including nights and weekends. You're committed to, and experienced with, health and food safety. You want to have a positive impact on your customers and community. You meet these requirements: Proven ability to direct, motivate, coach, and develop others in a fast-paced environment Demonstrated ability to run great shifts 1+ year(s) of restaurant management experience preferred ServSafe certification (or able to pass) At least 18 years of age Must submit to a background check Growth opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. If your goal is Assistant General Manager or General Manager, we'll help you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
Apr 29, 2024
Full time
PANERA CAFE TEAM MANGER Want to work in a place where you can learn, laugh, be supported, be yourself, reach your goals-and help others do the same? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for a quarterly bonus Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Team Managers make every shift shine. As a Team Manager at Panera, you are key to the success of your bakery-cafe. You handle a wide range of responsibilities, all to ensure that both customers and associates have a great experience. Our Team Managers ensure that every shift is a great one-by developing our people, managing team performance, and building the warm, inclusive, authentic Panera team culture. As part of your bakery-cafe's management team, you report directly to the General Manager or Operating Partner. Each Team Manager oversees a different part of the bakery-cafe, from food cost management to drive-thru, delivery, or catering operations. As a Team Manager at Panera, your responsibilities include but are not limited to: Build our culture of Warmth, Belonging, Growth, and Trust. Be an ambassador of our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Ensure extraordinary guest experiences. Make sure every customer is delighted by the quality of our food, service, staff, and safety measures. Build engaging relationships that lead to long-term, loyal customers. Help your bakery-cafe grow and succeed. Coach and motivate your team to exceed your bakery-cafe's goals-for sales, speed of service, order accuracy, and cafe health. Train your team on food safety standards and ensure they are maintained. Lead, manage, and develop your associates. Hire and onboard new associates and provide ongoing training and development, including constructive feedback, as needed. Keep your team energized and engaged. Recognize and celebrate individual and team achievements. This opportunity is for you if: You are warm, inclusive, trustworthy, and able to develop people. You like the hustle and bustle of the hospitality industry. You want to lead a fun, energized team that works hard and laughs often. You can work flexible hours, including nights and weekends. You're committed to, and experienced with, health and food safety. You want to have a positive impact on your customers and community. You meet these requirements: Proven ability to direct, motivate, coach, and develop others in a fast-paced environment Demonstrated ability to run great shifts 1+ year(s) of restaurant management experience preferred ServSafe certification (or able to pass) At least 18 years of age Must submit to a background check Growth opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. If your goal is Assistant General Manager or General Manager, we'll help you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
Job Description Returning UsersLog Back InUnit Description Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day. Sodexo is seeking a Patient Food Service Operations Manager to join our food service team at Phoenix Children's Hospital in Phoenix, AZ. Children's Hospital is a 457-bed pediatric hospital committed to providing quality care and excellent service. This account has a fast paced, high volume food service department, generating over $6.5m in Retail sales annually, and focused on achieving the highest level of customer satisfaction. In this role, you will be directing and managing the At Your Request Patient Room Service dining program, and the utility team. Responsibilities will include scheduling, inventory/ordering, training, and development of staff, direct customer interaction, and supervision of up to 50 hourly associates, managers, and supervisors. Flexible hours covering various shifts and positions needed for this role, rotating weekends as well as some holidays. This location is a showcase account with a state-of-the-art kitchen and retail dining facility and full AYR Health Touch operation, and catering services. The cuisine in the Cafe is very high end and resort level fare. The successful candidate will: evaluate and develop service levels for the overall Patient Services Program targeted to exceed patient and customer satisfaction; oversee Sodexo's Patient Dining Program and daily meal rounding inclusive of service recovery; collaborate with clinical, food service and interdisciplinary teams to enhance the patient experience; perform tray assessments to ensure food quality and presentation and tray accuracy; exceed Sodexo standards for Gold Checks and achieve successful regulatory inspections and audits; and/or perform management functions that include direct supervision of hourly associates including employee development. Is this opportunity right for you? We are looking for candidates who have: excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies; passion for our patients and customers to ensure our Sodexo CARES (Compassion, Accountability, Respect, Enthusiasm and Service) behaviors are followed daily; knowledge of nutrition and specialized diets; experience with oversight of diet offices; and/or strong management skills, preferably in healthcare. To learn more about Phoenix Children's Hospital, please visit Please apply today to lead an award-winning team! This in an opportunity to elevate your management skills and showcase your experience and innovation Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!
Apr 26, 2024
Full time
Job Description Returning UsersLog Back InUnit Description Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day. Sodexo is seeking a Patient Food Service Operations Manager to join our food service team at Phoenix Children's Hospital in Phoenix, AZ. Children's Hospital is a 457-bed pediatric hospital committed to providing quality care and excellent service. This account has a fast paced, high volume food service department, generating over $6.5m in Retail sales annually, and focused on achieving the highest level of customer satisfaction. In this role, you will be directing and managing the At Your Request Patient Room Service dining program, and the utility team. Responsibilities will include scheduling, inventory/ordering, training, and development of staff, direct customer interaction, and supervision of up to 50 hourly associates, managers, and supervisors. Flexible hours covering various shifts and positions needed for this role, rotating weekends as well as some holidays. This location is a showcase account with a state-of-the-art kitchen and retail dining facility and full AYR Health Touch operation, and catering services. The cuisine in the Cafe is very high end and resort level fare. The successful candidate will: evaluate and develop service levels for the overall Patient Services Program targeted to exceed patient and customer satisfaction; oversee Sodexo's Patient Dining Program and daily meal rounding inclusive of service recovery; collaborate with clinical, food service and interdisciplinary teams to enhance the patient experience; perform tray assessments to ensure food quality and presentation and tray accuracy; exceed Sodexo standards for Gold Checks and achieve successful regulatory inspections and audits; and/or perform management functions that include direct supervision of hourly associates including employee development. Is this opportunity right for you? We are looking for candidates who have: excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies; passion for our patients and customers to ensure our Sodexo CARES (Compassion, Accountability, Respect, Enthusiasm and Service) behaviors are followed daily; knowledge of nutrition and specialized diets; experience with oversight of diet offices; and/or strong management skills, preferably in healthcare. To learn more about Phoenix Children's Hospital, please visit Please apply today to lead an award-winning team! This in an opportunity to elevate your management skills and showcase your experience and innovation Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!
SUMMARY: This position is based in the Lake Zurich area The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. This position follows a school calendar- work hours are Monday thru Friday REQUIREMENTS Education: Bachelors' degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelors' degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years' experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. Be standing on feet majority of the workday in addition to walking back and forth. Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. Specific vision abilities required by this job include close vision and the ability to adjust focus. Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Apr 26, 2024
Full time
SUMMARY: This position is based in the Lake Zurich area The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. This position follows a school calendar- work hours are Monday thru Friday REQUIREMENTS Education: Bachelors' degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelors' degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years' experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. Be standing on feet majority of the workday in addition to walking back and forth. Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. Specific vision abilities required by this job include close vision and the ability to adjust focus. Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
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
Apr 16, 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
SUMMARY: This Position is based in Hartford/Tolland Counties The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings within 4 hours of receiving and managing the process of collections with the support of AR and supervisors. Collects all event payments upon delivery with no credit extended, unless event is paid by client's office or department. When required (invoice past due) communicates directly to customers via phone or email. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. T REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: Bachelor's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelor's degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associate's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. Required Competencies: Communication Effectively write, present and transfer ideas and information for the advancement of individual and company performance. Customer Focus Act in the best interest of the customer, both internal and external. Innovation Create new ideas, processes, or products which when implemented lead to positive effective change. Organization Leadership Apply strategic thinking, prioritization, and decision-making to drive results. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Apr 05, 2024
Full time
SUMMARY: This Position is based in Hartford/Tolland Counties The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings within 4 hours of receiving and managing the process of collections with the support of AR and supervisors. Collects all event payments upon delivery with no credit extended, unless event is paid by client's office or department. When required (invoice past due) communicates directly to customers via phone or email. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. T REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: Bachelor's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelor's degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associate's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. Required Competencies: Communication Effectively write, present and transfer ideas and information for the advancement of individual and company performance. Customer Focus Act in the best interest of the customer, both internal and external. Innovation Create new ideas, processes, or products which when implemented lead to positive effective change. Organization Leadership Apply strategic thinking, prioritization, and decision-making to drive results. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled