Job Description Aramark Canada is currently seeking an experienced Food Service leader in the Niagara Region. University requires an exceptional candidate with high-volume, multi-unit management experience. As the General Manager, you will lead a team of 8 to 10 managers overseeing multiple outlets, including national franchise brands, proprietary brands and large all you care to eat dining halls. With annual top-line sales exceed $10 million we are looking for a seasoned Senior Leader who is enthusiastic about managing and developing their team to deliver world-class services. Job Responsibilities ? Direct and lead a large, multi-unit food, beverage, and facility operation. ? Strong leadership of unionized hourly staff, and 8-10 salaried managers regarding production, merchandising, quality, cost control, labour, scheduling, staffing, training, development, and mentorship. ? Manage client and community relationships on campus, continually assess operations, and develop plans to provide optimal service while driving employee and customer satisfaction. ? Prepare business plans, budgets, and forecasts, ensuring accurate and timely financial reporting for all business sectors and monitor financial operating results to achieve company and client objectives. ? Recommend methods, resources, and implementation for service improvement and growth based on operational needs/capabilities. ? Ensures compliance with Aramark's standards of operation including safety standards and Aramark?s Business Conduct Policy. ? Maintain procedures and compliance for purchasing, receiving, storage, preparation, HR, marketing and adhere to both Aramark and government record compliance. ? Safe and enjoyable environment: Focus on creating a safe and enjoyable working environment for our employees. ? Adaptability: Job duties may change, or new ones may be assigned without formal notice, so adaptability is key. Qualifications ? Superior interpersonal skills: You will need to influence stakeholders at both the client and Aramark level and inspire the entire operations team. ? Strong Financial Literacy: Proven ability in analyzing financial statements, operating reports, budget variance reports and other financial statements with expertise specific to food, labour cost and inventory control. ? Daily oversight: Reporting into the Central Region, the General Manager will oversee Aramark?s daily food service operations across multiple outlets on the Brock University campus. ? Profitable management: You will be responsible for managing these services under contract with the client, ensuring profitability. ? Vision and leadership: Provide vision for growing the business while exemplifying excellent leadership. ? University Degree or College Diploma in Hospitality, Business Management, highly preferred in an area of Food Service, Hospitality, or Business Management. ? Successfully demonstrated minimum 5 years? experience in a leadership capacity. ? Experience working in a unionized environment would be a definite asset. ? Excellent computer literacy including Microsoft Excel, PowerPoint, and Word. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at
May 23, 2024
Full time
Job Description Aramark Canada is currently seeking an experienced Food Service leader in the Niagara Region. University requires an exceptional candidate with high-volume, multi-unit management experience. As the General Manager, you will lead a team of 8 to 10 managers overseeing multiple outlets, including national franchise brands, proprietary brands and large all you care to eat dining halls. With annual top-line sales exceed $10 million we are looking for a seasoned Senior Leader who is enthusiastic about managing and developing their team to deliver world-class services. Job Responsibilities ? Direct and lead a large, multi-unit food, beverage, and facility operation. ? Strong leadership of unionized hourly staff, and 8-10 salaried managers regarding production, merchandising, quality, cost control, labour, scheduling, staffing, training, development, and mentorship. ? Manage client and community relationships on campus, continually assess operations, and develop plans to provide optimal service while driving employee and customer satisfaction. ? Prepare business plans, budgets, and forecasts, ensuring accurate and timely financial reporting for all business sectors and monitor financial operating results to achieve company and client objectives. ? Recommend methods, resources, and implementation for service improvement and growth based on operational needs/capabilities. ? Ensures compliance with Aramark's standards of operation including safety standards and Aramark?s Business Conduct Policy. ? Maintain procedures and compliance for purchasing, receiving, storage, preparation, HR, marketing and adhere to both Aramark and government record compliance. ? Safe and enjoyable environment: Focus on creating a safe and enjoyable working environment for our employees. ? Adaptability: Job duties may change, or new ones may be assigned without formal notice, so adaptability is key. Qualifications ? Superior interpersonal skills: You will need to influence stakeholders at both the client and Aramark level and inspire the entire operations team. ? Strong Financial Literacy: Proven ability in analyzing financial statements, operating reports, budget variance reports and other financial statements with expertise specific to food, labour cost and inventory control. ? Daily oversight: Reporting into the Central Region, the General Manager will oversee Aramark?s daily food service operations across multiple outlets on the Brock University campus. ? Profitable management: You will be responsible for managing these services under contract with the client, ensuring profitability. ? Vision and leadership: Provide vision for growing the business while exemplifying excellent leadership. ? University Degree or College Diploma in Hospitality, Business Management, highly preferred in an area of Food Service, Hospitality, or Business Management. ? Successfully demonstrated minimum 5 years? experience in a leadership capacity. ? Experience working in a unionized environment would be a definite asset. ? Excellent computer literacy including Microsoft Excel, PowerPoint, and Word. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at
Job Description Aramark Canada is currently seeking an experienced Food Service leader in the Niagara Region. University requires an exceptional candidate with high-volume, multi-unit management experience. As the General Manager, you will lead a team of 8 to 10 managers overseeing multiple outlets, including national franchise brands, proprietary brands and large all you care to eat dining halls. With annual top-line sales exceed $10 million we are looking for a seasoned Senior Leader who is enthusiastic about managing and developing their team to deliver world-class services. Job Responsibilities ? Direct and lead a large, multi-unit food, beverage, and facility operation. ? Strong leadership of 200-300 unionized hourly staff, and 8-10 salaried managers regarding production, merchandising, quality, cost control, labour, scheduling, staffing, training, development, and mentorship. ? Manage client and community relationships on campus, continually assess operations, and develop plans to provide optimal service while driving employee and customer satisfaction. ? Prepare business plans, budgets, and forecasts, ensuring accurate and timely financial reporting for all business sectors and monitor financial operating results to achieve company and client objectives. ? Recommend methods, resources, and implementation for service improvement and growth based on operational needs/capabilities. ? Ensures compliance with Aramark's standards of operation including safety standards and Aramark?s Business Conduct Policy. ? Maintain procedures and compliance for purchasing, receiving, storage, preparation, HR, marketing and adhere to both Aramark and government record compliance. ? Safe and enjoyable environment: Focus on creating a safe and enjoyable working environment for our employees. ? Adaptability: Job duties may change, or new ones may be assigned without formal notice, so adaptability is key. Qualifications ? Superior interpersonal skills: You will need to influence stakeholders at both the client and Aramark level and inspire the entire operations team. ? Strong Financial Literacy: Proven ability in analyzing financial statements, operating reports, budget variance reports and other financial statements with expertise specific to food, labour cost and inventory control. ? Daily oversight: Reporting into the Central Region, the General Manager will oversee Aramark?s daily food service operations across multiple outlets on the Brock University campus. ? Profitable management: You will be responsible for managing these services under contract with the client, ensuring profitability. ? Vision and leadership: Provide vision for growing the business while exemplifying excellent leadership. ? University Degree or College Diploma in Hospitality, Business Management, highly preferred in an area of Food Service, Hospitality, or Business Management. ? Successfully demonstrated minimum 5 years? experience in a leadership capacity. ? Experience working in a unionized environment would be a definite asset. ? Excellent computer literacy including Microsoft Excel, PowerPoint, and Word. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
May 22, 2024
Full time
Job Description Aramark Canada is currently seeking an experienced Food Service leader in the Niagara Region. University requires an exceptional candidate with high-volume, multi-unit management experience. As the General Manager, you will lead a team of 8 to 10 managers overseeing multiple outlets, including national franchise brands, proprietary brands and large all you care to eat dining halls. With annual top-line sales exceed $10 million we are looking for a seasoned Senior Leader who is enthusiastic about managing and developing their team to deliver world-class services. Job Responsibilities ? Direct and lead a large, multi-unit food, beverage, and facility operation. ? Strong leadership of 200-300 unionized hourly staff, and 8-10 salaried managers regarding production, merchandising, quality, cost control, labour, scheduling, staffing, training, development, and mentorship. ? Manage client and community relationships on campus, continually assess operations, and develop plans to provide optimal service while driving employee and customer satisfaction. ? Prepare business plans, budgets, and forecasts, ensuring accurate and timely financial reporting for all business sectors and monitor financial operating results to achieve company and client objectives. ? Recommend methods, resources, and implementation for service improvement and growth based on operational needs/capabilities. ? Ensures compliance with Aramark's standards of operation including safety standards and Aramark?s Business Conduct Policy. ? Maintain procedures and compliance for purchasing, receiving, storage, preparation, HR, marketing and adhere to both Aramark and government record compliance. ? Safe and enjoyable environment: Focus on creating a safe and enjoyable working environment for our employees. ? Adaptability: Job duties may change, or new ones may be assigned without formal notice, so adaptability is key. Qualifications ? Superior interpersonal skills: You will need to influence stakeholders at both the client and Aramark level and inspire the entire operations team. ? Strong Financial Literacy: Proven ability in analyzing financial statements, operating reports, budget variance reports and other financial statements with expertise specific to food, labour cost and inventory control. ? Daily oversight: Reporting into the Central Region, the General Manager will oversee Aramark?s daily food service operations across multiple outlets on the Brock University campus. ? Profitable management: You will be responsible for managing these services under contract with the client, ensuring profitability. ? Vision and leadership: Provide vision for growing the business while exemplifying excellent leadership. ? University Degree or College Diploma in Hospitality, Business Management, highly preferred in an area of Food Service, Hospitality, or Business Management. ? Successfully demonstrated minimum 5 years? experience in a leadership capacity. ? Experience working in a unionized environment would be a definite asset. ? Excellent computer literacy including Microsoft Excel, PowerPoint, and Word. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Unit 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 General Manager at our Campus Commons community in Sacramento, CA . This is a great independent living community with fantastic residents. This key leadership position is directly responsible for the successful operation of the kitchen and dining services on campus. The General Manager will oversee a team of managers to ensure client, customer service/satisfaction with efficient cost-effective management that both meets and exceeds expectations. Prior food service management experience in either a senior living, healthcare, retail or upscale dining is desired. We are looking for a very strong culinary background as well as a GM level background in leadership. The right candidate will have held various BOH management positions up to or including executive chef, kitchen manager, CDC, etc. We are looking for chef oriented leader in this role. The successful candidate will: have oversight of day-to-day dining and culinary operations; Interface closely and daily with residents, client executive level leadership and client board members; control and ensure company and client financial targets and goals are achieved; ensure that the highest possible standards of food handling and preparation are achieved; be ServSafe certified with a strong working knowledge of HACCP monitors for regulatory compliance. Is this opportunity right for you? We are looking for candidates who: have at least five years prior management experience in culinary production and dining services, preferably in a senior living or country club setting; a background overseeing multiple dining venues and catered events is an added plus; solid financial acumen, with knowledge of operating budgets, food ordering, inventory, employee scheduling, menu development and point-of-sale systems; have a work history demonstrating strong leadership skills and the ability to work collaboratively with all levels of the organization; possess the ability to manage multiple priorities, demonstrate professional communication skills, and exhibit a passion for a high-level of customer service; have culinary experience and a strong background in safety and sanitation compliance; are enthusiastic, confident and warm; have a positive approach to tasks with a can-do attitude and impeccable attention to detail. Sodexo offers a full array of benefits the begin on your 1st day! Benefits include generous 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 Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 09, 2024
Full time
Unit 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 General Manager at our Campus Commons community in Sacramento, CA . This is a great independent living community with fantastic residents. This key leadership position is directly responsible for the successful operation of the kitchen and dining services on campus. The General Manager will oversee a team of managers to ensure client, customer service/satisfaction with efficient cost-effective management that both meets and exceeds expectations. Prior food service management experience in either a senior living, healthcare, retail or upscale dining is desired. We are looking for a very strong culinary background as well as a GM level background in leadership. The right candidate will have held various BOH management positions up to or including executive chef, kitchen manager, CDC, etc. We are looking for chef oriented leader in this role. The successful candidate will: have oversight of day-to-day dining and culinary operations; Interface closely and daily with residents, client executive level leadership and client board members; control and ensure company and client financial targets and goals are achieved; ensure that the highest possible standards of food handling and preparation are achieved; be ServSafe certified with a strong working knowledge of HACCP monitors for regulatory compliance. Is this opportunity right for you? We are looking for candidates who: have at least five years prior management experience in culinary production and dining services, preferably in a senior living or country club setting; a background overseeing multiple dining venues and catered events is an added plus; solid financial acumen, with knowledge of operating budgets, food ordering, inventory, employee scheduling, menu development and point-of-sale systems; have a work history demonstrating strong leadership skills and the ability to work collaboratively with all levels of the organization; possess the ability to manage multiple priorities, demonstrate professional communication skills, and exhibit a passion for a high-level of customer service; have culinary experience and a strong background in safety and sanitation compliance; are enthusiastic, confident and warm; have a positive approach to tasks with a can-do attitude and impeccable attention to detail. Sodexo offers a full array of benefits the begin on your 1st day! Benefits include generous 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 Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
We are seeking Restaurant General Managers, Management, and Culinary Management to join our team! We are fresh polished fast-casual concept looking for Restaurant General Managers, Management, and Culinary Management for a location within the Los Angeles, CA market. If you are a people person and a go getter, please apply today Restaurant General Managers, Management, and Culinary Management Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant General Managers, Management, and Culinary Management Requirements Previous experience in the Manager role for at least 2 years Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
May 01, 2024
We are seeking Restaurant General Managers, Management, and Culinary Management to join our team! We are fresh polished fast-casual concept looking for Restaurant General Managers, Management, and Culinary Management for a location within the Los Angeles, CA market. If you are a people person and a go getter, please apply today Restaurant General Managers, Management, and Culinary Management Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant General Managers, Management, and Culinary Management Requirements Previous experience in the Manager role for at least 2 years Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
Henderson Group Recruiting
San Francisco, California
We are seeking Restaurant General Managers, Management, and Culinary Management to join our team! We are fresh polished fast-casual concept looking for Restaurant General Managers, Management, and Culinary Management for a location within the San Francisco, CA market. If you are a people person and a go getter, please apply today Restaurant General Managers, Management, and Culinary Management Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant General Managers, Management, and Culinary Management Requirements Previous experience in the Manager role for at least 2 years Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
May 01, 2024
We are seeking Restaurant General Managers, Management, and Culinary Management to join our team! We are fresh polished fast-casual concept looking for Restaurant General Managers, Management, and Culinary Management for a location within the San Francisco, CA market. If you are a people person and a go getter, please apply today Restaurant General Managers, Management, and Culinary Management Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant General Managers, Management, and Culinary Management Requirements Previous experience in the Manager role for at least 2 years Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
We are seeking Restaurant General Managers, Management, and Culinary Management to join our team! We are fresh polished fast-casual concept looking for Restaurant General Managers, Management, and Culinary Management for a location within the Los Angeles, CA market. If you are a people person and a go getter, please apply today Restaurant General Managers, Management, and Culinary Management Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant General Managers, Management, and Culinary Management Requirements Previous experience in the Manager role for at least 2 years Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
Apr 30, 2024
We are seeking Restaurant General Managers, Management, and Culinary Management to join our team! We are fresh polished fast-casual concept looking for Restaurant General Managers, Management, and Culinary Management for a location within the Los Angeles, CA market. If you are a people person and a go getter, please apply today Restaurant General Managers, Management, and Culinary Management Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant General Managers, Management, and Culinary Management Requirements Previous experience in the Manager role for at least 2 years Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
Selective Restaurant Recruiters
Myrtle Beach, South Carolina
AWARD WINNING UPSCALE CASUAL SPORTS BAR CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM $MP$ Executive Chef Sous Chef Foh Manager Bar Mgr Totally scratch kitchen, extensive wine list. Excellent salary and bonus plan. Great benefits and 401k Requirements: A Positive Outgoing, Professional "Can Do" Attitude! Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Three plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of three years Restaurant Manager, Kitchen Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured.
May 26, 2024
AWARD WINNING UPSCALE CASUAL SPORTS BAR CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM $MP$ Executive Chef Sous Chef Foh Manager Bar Mgr Totally scratch kitchen, extensive wine list. Excellent salary and bonus plan. Great benefits and 401k Requirements: A Positive Outgoing, Professional "Can Do" Attitude! Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Three plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of three years Restaurant Manager, Kitchen Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured.
This role offers a unique blend of in-site presence at our Home Ranch, with the flexibility to work remotely on select occasions. Additionally you will have the opportunity to work at our downtown Napa offices, allowing for a dynamic and diverse work environment that caters to both on-site and remote work preferences. $95,000- $105,000 Annual Salary + 12% Discretionary Bonus SUMMARY: With a deep understanding of luxury hospitality and fine wine, the Wine Club Manager will lead our Phelps Preferred program. The Wine Club Manager will grow the wine club while effectively managing attrition rates. DUTIES AND RESPONSIBILITES: Wine Club Strategy and Planning: Develop and implement a comprehensive strategy for the wine club, aligning with business goals. Create engaging and unique membership offerings to attract and retain wine club members. Align with eCommerce manager to build out larger campaigns to build overall strategy. Membership Acquisition and Retention: Implement strategies to attract new wine club members through targeted marketing efforts. Develop retention/tenure programs to enhance member loyalty and satisfaction. Resulting in lower attrition rates. In partnership with the Hospitality Director and eCommerce Manager, provide recommendations and strategic alignment for new member acquisition and retention. Customer Engagement: Foster strong relationships with wine club members through personalized communication and engagement initiatives. Organize exclusive events, tastings, and experiences to deepen the connection with members. Wine Selection, Allocation and Inventory Management: Collaborate with Senior Director of DTC and Senior Director of Marketing to curate an appealing selection of wines for club members. Review and strategically align club selections to ensure appropriate inventory and club member offerings. Order Fulfillment: Oversee the timely and accurate fulfillment of wine club shipments. Collaborate with inventory manager and operations teams to optimize the shipping process. Communication and Marketing: Develop and execute effective communication strategies to keep members informed about upcoming releases, events, and promotions. Collaborate with marketing teams to create engaging content for wine club promotions. Data Analysis and Reporting: Utilize data analytics tools to track key performance indicators (KPIs) related to wine club performance. Generate regular reports to assess the success of promotions and membership initiatives. Analyze data to recognize trends in membership growth or decline and create plans in real time to address both. Budget Management: Develop and manage the wine club budget, ensuring cost-effective strategies. Monitor expenses and ROI to optimize budget allocation. Compliance and Regulations: Ensure compliance with all relevant regulations and legal requirements for wine club operations. Stay informed about industry standards and best practices. Team Management and Collaboration: Hire, train, coach, and support Phelps Preferred team members Perform annual reviews and goal setting with employees Communicate regularly with Hospitality Team, Events and Culinary Staff to assure knowledge of all club events, shipments, and member's needs. Attend morning hospitality meetings biweekly to discuss Phelps Preferred topics. Collaborate with cross-functional teams, including sales, marketing, and operations, to ensure seamless wine club operations. - Provide input to improve overall customer experience and satisfaction. Requirements Experience managing a high-end wine club is required. Expanded knowledge of wines, wine production and distribution channels, preferably with previous restaurant/trade experience and/or experience as a sommelier or wine educator with a trade focus. Passion for world class hospitality and the wine industry. High level of proficiency with MS Office programs including Word, Excel, Outlook. Experience with AMS and EMS a plus. Experience in representing a luxury product. Excellent verbal communication skills. This pertains to both in-person conversations, presentations and phone conversations (tone). Excellent writing skills. Need to be able to communicate in a timely manner, directly and concisely via e-mail to requests from trade, VIP, Phelps Preferred and friends of the winery for all visit requests. This includes the use of proper English and appropriate business e-mail etiquette. Ability to assess the level of knowledge in wine from the guests and to adapt the tasting accordingly. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Experience managing a team. PREFERRED QUALIFICATIONS Bachelor's degree is desired. Sommelier certification highly desired. Previous Wine Sales or Restaurant experience is highly desired. Responsible Beverage Service certification is a plus. PHYSICAL/MENTAL REQUIREMENTS While performing the duties of this job, the employee is frequently required to do the following: Walk and stand for prolonged periods. Speak before groups of people. Understand and respond to a diverse population. Lift and carry a case of wine weighing at least 45 pounds. WORK ENVIRONMENT Work is mainly done in an office environment, with occasional warehouse and outside work. Noise levels are low to moderate. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Benefits Perks & Benefits: 13 Paid Holidays Wellness Day Vacation & Sick Time Monthly Wellness Stipend Annual Performance Bonus "Farm Fresh to You" membership Comprehensive Health Benefits: Medical, Dental and Vision 401K match + Profit Share Annual Employer Gift Generous Employee Discounts Employee Wine Program
May 25, 2024
Full time
This role offers a unique blend of in-site presence at our Home Ranch, with the flexibility to work remotely on select occasions. Additionally you will have the opportunity to work at our downtown Napa offices, allowing for a dynamic and diverse work environment that caters to both on-site and remote work preferences. $95,000- $105,000 Annual Salary + 12% Discretionary Bonus SUMMARY: With a deep understanding of luxury hospitality and fine wine, the Wine Club Manager will lead our Phelps Preferred program. The Wine Club Manager will grow the wine club while effectively managing attrition rates. DUTIES AND RESPONSIBILITES: Wine Club Strategy and Planning: Develop and implement a comprehensive strategy for the wine club, aligning with business goals. Create engaging and unique membership offerings to attract and retain wine club members. Align with eCommerce manager to build out larger campaigns to build overall strategy. Membership Acquisition and Retention: Implement strategies to attract new wine club members through targeted marketing efforts. Develop retention/tenure programs to enhance member loyalty and satisfaction. Resulting in lower attrition rates. In partnership with the Hospitality Director and eCommerce Manager, provide recommendations and strategic alignment for new member acquisition and retention. Customer Engagement: Foster strong relationships with wine club members through personalized communication and engagement initiatives. Organize exclusive events, tastings, and experiences to deepen the connection with members. Wine Selection, Allocation and Inventory Management: Collaborate with Senior Director of DTC and Senior Director of Marketing to curate an appealing selection of wines for club members. Review and strategically align club selections to ensure appropriate inventory and club member offerings. Order Fulfillment: Oversee the timely and accurate fulfillment of wine club shipments. Collaborate with inventory manager and operations teams to optimize the shipping process. Communication and Marketing: Develop and execute effective communication strategies to keep members informed about upcoming releases, events, and promotions. Collaborate with marketing teams to create engaging content for wine club promotions. Data Analysis and Reporting: Utilize data analytics tools to track key performance indicators (KPIs) related to wine club performance. Generate regular reports to assess the success of promotions and membership initiatives. Analyze data to recognize trends in membership growth or decline and create plans in real time to address both. Budget Management: Develop and manage the wine club budget, ensuring cost-effective strategies. Monitor expenses and ROI to optimize budget allocation. Compliance and Regulations: Ensure compliance with all relevant regulations and legal requirements for wine club operations. Stay informed about industry standards and best practices. Team Management and Collaboration: Hire, train, coach, and support Phelps Preferred team members Perform annual reviews and goal setting with employees Communicate regularly with Hospitality Team, Events and Culinary Staff to assure knowledge of all club events, shipments, and member's needs. Attend morning hospitality meetings biweekly to discuss Phelps Preferred topics. Collaborate with cross-functional teams, including sales, marketing, and operations, to ensure seamless wine club operations. - Provide input to improve overall customer experience and satisfaction. Requirements Experience managing a high-end wine club is required. Expanded knowledge of wines, wine production and distribution channels, preferably with previous restaurant/trade experience and/or experience as a sommelier or wine educator with a trade focus. Passion for world class hospitality and the wine industry. High level of proficiency with MS Office programs including Word, Excel, Outlook. Experience with AMS and EMS a plus. Experience in representing a luxury product. Excellent verbal communication skills. This pertains to both in-person conversations, presentations and phone conversations (tone). Excellent writing skills. Need to be able to communicate in a timely manner, directly and concisely via e-mail to requests from trade, VIP, Phelps Preferred and friends of the winery for all visit requests. This includes the use of proper English and appropriate business e-mail etiquette. Ability to assess the level of knowledge in wine from the guests and to adapt the tasting accordingly. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Experience managing a team. PREFERRED QUALIFICATIONS Bachelor's degree is desired. Sommelier certification highly desired. Previous Wine Sales or Restaurant experience is highly desired. Responsible Beverage Service certification is a plus. PHYSICAL/MENTAL REQUIREMENTS While performing the duties of this job, the employee is frequently required to do the following: Walk and stand for prolonged periods. Speak before groups of people. Understand and respond to a diverse population. Lift and carry a case of wine weighing at least 45 pounds. WORK ENVIRONMENT Work is mainly done in an office environment, with occasional warehouse and outside work. Noise levels are low to moderate. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Benefits Perks & Benefits: 13 Paid Holidays Wellness Day Vacation & Sick Time Monthly Wellness Stipend Annual Performance Bonus "Farm Fresh to You" membership Comprehensive Health Benefits: Medical, Dental and Vision 401K match + Profit Share Annual Employer Gift Generous Employee Discounts Employee Wine Program
Forefront Healthcare & Culinary Services
Columbus, Georgia
Job Description Come elevate your career with our company that has won the "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic Manager to join our team. We have an exciting opportunity for a Dietary Services Healthcare Manager at a Senior living community in Columbus, GA. WE OFFER AMAZING BENEFITS! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: (url removed) Summary/Objective The Dietary Services Healthcare Manager is responsible for the innovative development of all healthcare, wellness, menu systems, recipes, and related product development and promotions within the existing brand. He/she will ensure compliance with all culinary standards in the healthcare facility dining operations across business lines. The Dietary Services Healthcare Manager provides overall planning for, direction to, and control of menus and recipe compliance to achieve operating goals, and enhanced food quality and presentation. Responsibilities will include daily meal service, exceeding sanitation standards, operational outcomes, and building relationships with current and future healthcare personnel. Will actively participate in the interdisciplinary team, QAPI, PAR Committee, and Resident Council meetings. He/she will assist in the processing of research data, quality assurance, development of the plan of correction, (including sourcing materials), and development and execution of all culinary training programs and materials. The Dietary Services Healthcare Manager will act as the expert for all healthcare services and make recommendations for our healthcare operational strategy. Additionally, he/she will monitor, research, and report on all activities, and be responsible for providing leadership in strategic planning, development, and execution of food service operations, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent. Through regular contact, active listening, and timely addressing of any issues, concerns or problems, he/she will establish and maintain effective communication with the Registered Dietitians, the leadership of the dining services, and the healthcare department. This person will be charged with developing excellent working relationships within the department, and providing effective training, leadership, and management with all facility staff as he/she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Directs healthcare culinary development and training Development and implementation of menus and operational standards Train, monitor, evaluate, and act on unit performance in all healthcare areas Serves as a liaison to Healthcare, Operations, and interdisciplinary teams Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction Leads the design process of all internal operational, delivery, and service development Guides product and service offering through the product life cycle Innovation of new product and program development Manage the portfolio of products within the healthcare signature programs Manage developmental projects independently, as required Competencies Customer/Client Focus. Learning Orientation. Teamwork Orientation. Thoroughness. Time Management. Supervisory Responsibility Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and direct reports is required. Must have the ability to coach others without formal authority. Proven ability to coach and teach within the kitchen Work Environment Requires repetitive wrist motion. This position requires lifting up to forty pounds (40lbs) Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit; stand; and stoop, kneel, or crouch . The employee must frequently lift or move objects up to 10 pounds and occasionally lift or move objects up to 40 pounds. Position Type/Expected Hours of Work This is a full time exempt position, This position regularly requires weekend work. Required Education and Experience Ability to read, write and speak English. Must have a minimum two-year culinary certificate from an accredited school or have related experience. Minimum 2-4 years of kitchen experience, 2 years within a Healthcare manager role. Experience within a high-volume environment Prior experience developing and leading sustainable and healthy dining programs. Preferred Education and Experience A proven track record of profitable growth Highly developed interpersonal, analytical and communication (Written and Verbal) skills. A commitment to support sustainable business and farming practices. A fundamental belief that anything is possible and a vision for constant innovation. Additional Eligibility Qualifications Microsoft office applications- Word, Power Point, Excel Professional email use and business writing Restaurant chef level culinary skills Work Authorization/Security Clearance (if applicable) None at this time (Subject to change) AAP/EEO Statement Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
May 25, 2024
Full time
Job Description Come elevate your career with our company that has won the "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic Manager to join our team. We have an exciting opportunity for a Dietary Services Healthcare Manager at a Senior living community in Columbus, GA. WE OFFER AMAZING BENEFITS! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: (url removed) Summary/Objective The Dietary Services Healthcare Manager is responsible for the innovative development of all healthcare, wellness, menu systems, recipes, and related product development and promotions within the existing brand. He/she will ensure compliance with all culinary standards in the healthcare facility dining operations across business lines. The Dietary Services Healthcare Manager provides overall planning for, direction to, and control of menus and recipe compliance to achieve operating goals, and enhanced food quality and presentation. Responsibilities will include daily meal service, exceeding sanitation standards, operational outcomes, and building relationships with current and future healthcare personnel. Will actively participate in the interdisciplinary team, QAPI, PAR Committee, and Resident Council meetings. He/she will assist in the processing of research data, quality assurance, development of the plan of correction, (including sourcing materials), and development and execution of all culinary training programs and materials. The Dietary Services Healthcare Manager will act as the expert for all healthcare services and make recommendations for our healthcare operational strategy. Additionally, he/she will monitor, research, and report on all activities, and be responsible for providing leadership in strategic planning, development, and execution of food service operations, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent. Through regular contact, active listening, and timely addressing of any issues, concerns or problems, he/she will establish and maintain effective communication with the Registered Dietitians, the leadership of the dining services, and the healthcare department. This person will be charged with developing excellent working relationships within the department, and providing effective training, leadership, and management with all facility staff as he/she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Directs healthcare culinary development and training Development and implementation of menus and operational standards Train, monitor, evaluate, and act on unit performance in all healthcare areas Serves as a liaison to Healthcare, Operations, and interdisciplinary teams Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction Leads the design process of all internal operational, delivery, and service development Guides product and service offering through the product life cycle Innovation of new product and program development Manage the portfolio of products within the healthcare signature programs Manage developmental projects independently, as required Competencies Customer/Client Focus. Learning Orientation. Teamwork Orientation. Thoroughness. Time Management. Supervisory Responsibility Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and direct reports is required. Must have the ability to coach others without formal authority. Proven ability to coach and teach within the kitchen Work Environment Requires repetitive wrist motion. This position requires lifting up to forty pounds (40lbs) Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit; stand; and stoop, kneel, or crouch . The employee must frequently lift or move objects up to 10 pounds and occasionally lift or move objects up to 40 pounds. Position Type/Expected Hours of Work This is a full time exempt position, This position regularly requires weekend work. Required Education and Experience Ability to read, write and speak English. Must have a minimum two-year culinary certificate from an accredited school or have related experience. Minimum 2-4 years of kitchen experience, 2 years within a Healthcare manager role. Experience within a high-volume environment Prior experience developing and leading sustainable and healthy dining programs. Preferred Education and Experience A proven track record of profitable growth Highly developed interpersonal, analytical and communication (Written and Verbal) skills. A commitment to support sustainable business and farming practices. A fundamental belief that anything is possible and a vision for constant innovation. Additional Eligibility Qualifications Microsoft office applications- Word, Power Point, Excel Professional email use and business writing Restaurant chef level culinary skills Work Authorization/Security Clearance (if applicable) None at this time (Subject to change) AAP/EEO Statement Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
SUMMARY: 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. 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. 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. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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
May 25, 2024
Full time
SUMMARY: 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. 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. 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. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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
Job Description Job Description Description: Chef Manager II - Private School Full Time Benefits Eligible Salary: 65K - 71K The Chef Manager will be the lead culinary person who is responsible for overseeing culinary operations for any Brock site. As such, the following represents the qualities and expectations necessary for success as a qualified Chef Manager. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering planning and execution, marketing and administrative duties. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Responsibilities Directly prepare food and supervise at least two full-time employees in the preparation and service of food. Provide leadership, training and oversite for all unit activities to meet organizational and client objectives. Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training. Weekly purchasing, monthly inventory management and accurate cash handling. Establish presentation techniques and quality standards, plan and price menus Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting. Qualifications Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience. Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items. Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development. Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills. Must be able to stand for extended periods of time. Adhere to client and company protocols related to workplace safety and sanitation standards. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height. ServSafe and Allergen Awareness Certifications required Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer M/F/D/V Uniforms and Meals Provided PM21 Requirements: PI79513b5-
May 24, 2024
Full time
Job Description Job Description Description: Chef Manager II - Private School Full Time Benefits Eligible Salary: 65K - 71K The Chef Manager will be the lead culinary person who is responsible for overseeing culinary operations for any Brock site. As such, the following represents the qualities and expectations necessary for success as a qualified Chef Manager. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering planning and execution, marketing and administrative duties. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Responsibilities Directly prepare food and supervise at least two full-time employees in the preparation and service of food. Provide leadership, training and oversite for all unit activities to meet organizational and client objectives. Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training. Weekly purchasing, monthly inventory management and accurate cash handling. Establish presentation techniques and quality standards, plan and price menus Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting. Qualifications Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience. Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items. Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development. Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills. Must be able to stand for extended periods of time. Adhere to client and company protocols related to workplace safety and sanitation standards. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height. ServSafe and Allergen Awareness Certifications required Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer M/F/D/V Uniforms and Meals Provided PM21 Requirements: PI79513b5-
Looking for growth and NO LATE NIGHTS? Look no further and apply today! We are seeking a Restaurant General Manager to join our team! We are a fast casual concept looking for Managers for new store openings within the San Jose CA Area market. If you are a people person and a go getter, please apply today 90-105k (BOE) with benefits, bonus, and PTO Great Hours and Work Life Balance Restaurant General Manager Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant General Manager Requirements Previous experience in the General Manager role for at least 2 years Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
May 24, 2024
Looking for growth and NO LATE NIGHTS? Look no further and apply today! We are seeking a Restaurant General Manager to join our team! We are a fast casual concept looking for Managers for new store openings within the San Jose CA Area market. If you are a people person and a go getter, please apply today 90-105k (BOE) with benefits, bonus, and PTO Great Hours and Work Life Balance Restaurant General Manager Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant General Manager Requirements Previous experience in the General Manager role for at least 2 years Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
We are seeking a General Manager - Fast Casual/quick Casual to join our team! You will be responsible for providing customers with a memorable dining experience. Full benefits $60K base Bonus PTO Vacation Top tier benefits 5 day week No bar! General Manager opening for fast-casual/quick service, national brand operated through a premium franchise company. Ideally the General Manager will have 2 years or more at the GM level. Responsibilities: Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage kitchen personnel Create and adjust staff schedules to meet restaurant needs Adhere to all safety and sanitation regulations Qualifications: Previous experience in food service or other related fields Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail To learn more about this opening please send your resume by return email to Resumes are treated with confidentiality. Presented by Tom Bull with Gecko Hospitality
May 24, 2024
We are seeking a General Manager - Fast Casual/quick Casual to join our team! You will be responsible for providing customers with a memorable dining experience. Full benefits $60K base Bonus PTO Vacation Top tier benefits 5 day week No bar! General Manager opening for fast-casual/quick service, national brand operated through a premium franchise company. Ideally the General Manager will have 2 years or more at the GM level. Responsibilities: Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage kitchen personnel Create and adjust staff schedules to meet restaurant needs Adhere to all safety and sanitation regulations Qualifications: Previous experience in food service or other related fields Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail To learn more about this opening please send your resume by return email to Resumes are treated with confidentiality. Presented by Tom Bull with Gecko Hospitality
We are seeking an A. RESTAURANT GENERAL MANAGER to join our team! You will be responsible for providing customers with a memorable dining experience. New restaurant/cafes opening throughout the area Boutique cafe operation $3M +/- annual sales Chef driven farm to table style niche No late nights Full benefits 401K Vacation $75K base Bonus PTO Five day work-week Presented by Tom Bull with Gecko Hospitality Please send your resume to Responsibilities: Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage kitchen personnel Create and adjust staff schedules to meet restaurant needs Adhere to all safety and sanitation regulations Qualifications: Previous experience in food service or other related fields Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail Please send your resume to
May 24, 2024
We are seeking an A. RESTAURANT GENERAL MANAGER to join our team! You will be responsible for providing customers with a memorable dining experience. New restaurant/cafes opening throughout the area Boutique cafe operation $3M +/- annual sales Chef driven farm to table style niche No late nights Full benefits 401K Vacation $75K base Bonus PTO Five day work-week Presented by Tom Bull with Gecko Hospitality Please send your resume to Responsibilities: Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage kitchen personnel Create and adjust staff schedules to meet restaurant needs Adhere to all safety and sanitation regulations Qualifications: Previous experience in food service or other related fields Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail Please send your resume to
General Manager Fine Dining General Manager for renowned restaurant group has an opening in the Christiansburg, VA or Roanoke, VA area. Will assist with relocation $ for VA/DC/NC General Managers Premium segment experience is required. Base salary $100K - $120K if the experience relates. This is a unique opportunity to join a reputable brand to lead a flagship restaurant We are actively seeking an extremely motivated, fine dining General Manager to become a member of our highly successful hospitality team. If you would like to become the General Manager of a brand that you will be proud to be a part of, please apply today for our location in Christiansburg, VA. A General Manager with our company will enjoy unlimited growth potential and will have the opportunity to build their very own career. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for seasoned Culinary Professionals. Dont miss out on this excellent opportunity to be the General Manager of our fine dining restaurant in Christiansburg, VA Title of Position: General Manager Job Description: As a General Manager your responsibilities would include overseeing the overall performance of your restaurant, ensuring the highest standards of service are being met and exceeded in both the Front of House and Back of House. As the General Manager it will be up to you to lead by example, showing enthusiasm while you motivate and inspire your team. Recognizing your team members are also eager to develop in their own careers and mentoring their skills and growth is an important leadership role. Our Management Team must be able to accomplish all administrative duties while being present on the restaurant floor. Strong understanding of P&L with ability to control costs throughout the entire building. Benefits: Excellent compensation packages Six figure income $100K + base salary Local training. Relocation $ from DC/VA/NC PTO 5 Day week. Requirements: 2+ years of General Manager experience in a fine dining environment A college degree or culinary degree is preferred but not required for the General Manager Night and weekend availability are required for the General Manager The General Manager must have strong P&L knowledge The General Manager must have proven ability to drive sales and build profit Exceptional communication skills are key to the success of the General Manager Apply Now - General Manager located in Christiansburg, VA If you would like to be considered for this position, email your resume to Resumes are treated confidentially. Presented by Tom Bull with Gecko Hospitality
May 24, 2024
General Manager Fine Dining General Manager for renowned restaurant group has an opening in the Christiansburg, VA or Roanoke, VA area. Will assist with relocation $ for VA/DC/NC General Managers Premium segment experience is required. Base salary $100K - $120K if the experience relates. This is a unique opportunity to join a reputable brand to lead a flagship restaurant We are actively seeking an extremely motivated, fine dining General Manager to become a member of our highly successful hospitality team. If you would like to become the General Manager of a brand that you will be proud to be a part of, please apply today for our location in Christiansburg, VA. A General Manager with our company will enjoy unlimited growth potential and will have the opportunity to build their very own career. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for seasoned Culinary Professionals. Dont miss out on this excellent opportunity to be the General Manager of our fine dining restaurant in Christiansburg, VA Title of Position: General Manager Job Description: As a General Manager your responsibilities would include overseeing the overall performance of your restaurant, ensuring the highest standards of service are being met and exceeded in both the Front of House and Back of House. As the General Manager it will be up to you to lead by example, showing enthusiasm while you motivate and inspire your team. Recognizing your team members are also eager to develop in their own careers and mentoring their skills and growth is an important leadership role. Our Management Team must be able to accomplish all administrative duties while being present on the restaurant floor. Strong understanding of P&L with ability to control costs throughout the entire building. Benefits: Excellent compensation packages Six figure income $100K + base salary Local training. Relocation $ from DC/VA/NC PTO 5 Day week. Requirements: 2+ years of General Manager experience in a fine dining environment A college degree or culinary degree is preferred but not required for the General Manager Night and weekend availability are required for the General Manager The General Manager must have strong P&L knowledge The General Manager must have proven ability to drive sales and build profit Exceptional communication skills are key to the success of the General Manager Apply Now - General Manager located in Christiansburg, VA If you would like to be considered for this position, email your resume to Resumes are treated confidentially. Presented by Tom Bull with Gecko Hospitality
For this position, pay will be variable by location - See additional job details and benefits belowLegendary leadership certifies that our food, service, people and atmosphere are the best. Our Restaurant Managers lead and inspire the service and culinary teams to deliver the ultimate steakhouse experience every guest, every time. They bring our unique culture to life with a positive attitude and a passion for exceeding the standard. They set clear expectations, keep the lines of communication open and recognize and reward our Team Members and are proud of it. Lead your LongHorn Team by Proven ability to develop teams and inspire a performance driven cultureKnowledge of systems, methods and processes that contribute to great executionStabile working history which demonstrates upward career progressCurrent, salaried management experience is preferredAnd on Team LongHorn, the Benefits sizzle Weekly Pay, Balanced Schedules - One weekend off per month and a schedule that fits your lifeVacation and Flex Time - receive 5 flex days per year and a surplus of vacation time based on tenureExtra Time, Extra Pay - Get additional pay when you work 6 days a weekQuarterly Bonus - bonus every quarter for how well your restaurant performsHome for the Holidays - Closed on Thanksgiving and ChristmasMedical, Dental, Vision - choose from multiple carriers starting day 1See full list here
May 24, 2024
Full time
For this position, pay will be variable by location - See additional job details and benefits belowLegendary leadership certifies that our food, service, people and atmosphere are the best. Our Restaurant Managers lead and inspire the service and culinary teams to deliver the ultimate steakhouse experience every guest, every time. They bring our unique culture to life with a positive attitude and a passion for exceeding the standard. They set clear expectations, keep the lines of communication open and recognize and reward our Team Members and are proud of it. Lead your LongHorn Team by Proven ability to develop teams and inspire a performance driven cultureKnowledge of systems, methods and processes that contribute to great executionStabile working history which demonstrates upward career progressCurrent, salaried management experience is preferredAnd on Team LongHorn, the Benefits sizzle Weekly Pay, Balanced Schedules - One weekend off per month and a schedule that fits your lifeVacation and Flex Time - receive 5 flex days per year and a surplus of vacation time based on tenureExtra Time, Extra Pay - Get additional pay when you work 6 days a weekQuarterly Bonus - bonus every quarter for how well your restaurant performsHome for the Holidays - Closed on Thanksgiving and ChristmasMedical, Dental, Vision - choose from multiple carriers starting day 1See full list here
Requisition Number 11069 Job Title ASSISTANT MANAGER - CAMDEN SCHOOL NUTRITION Location Camden Admin Dept.-71600 Job Description SUMMARY: The Assistant Manager is responsible for assisting the General Manager in all aspects of the Food Nutrition /Dining Program for which he/she oversees. This position will be year round, with schools and summer camp. The Assistant Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently as determined by the General Manager. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Assist in the maintenance of 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 General Manager, District Manager and Whitsons. Assist in the Motivation, training, and managing subordinate Team Members. Assists in determining the necessary tools for the team to perform at satisfactory level. Act as client liaison and Manager when General Manager is not on premises. 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. Participates with General Manager in budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Understand and implement requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Assist in supervision and coordination of all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develop and retain team using Company required systems, procedures and policies. Assists with recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Understands and monitors with General Manager, all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Assists General Manager in all purchasing and utilization of government commodities including processed goods. Helps prepares location for internal QA audit by using the "Check Yes" tools. ADDITIONAL DUTIES AND RESPONSIBILITIES: Ensures marketing, merchandising in place effectually and current at all times. Participate with General Manager in monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Performs additional duties as assigned by General Manager from time to time. Learn and adhere to all company and district policies and ensure that entire team understands and follows them. Must spend 80% of workday in the schools observing and supporting team. Requirements 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 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 and Competencies : 3 years experience in Food Service Management as a Manager/Manager 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 by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a Cafeteria /Food Service establishment. Work is primarily "hands-on" during mealtimes. Office work is completed before or after mealtimes. The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Work Schedule 7:00am-4:00pm Supervisor Keith Walker Salary Target 25.00 per hour
May 23, 2024
Full time
Requisition Number 11069 Job Title ASSISTANT MANAGER - CAMDEN SCHOOL NUTRITION Location Camden Admin Dept.-71600 Job Description SUMMARY: The Assistant Manager is responsible for assisting the General Manager in all aspects of the Food Nutrition /Dining Program for which he/she oversees. This position will be year round, with schools and summer camp. The Assistant Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently as determined by the General Manager. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Assist in the maintenance of 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 General Manager, District Manager and Whitsons. Assist in the Motivation, training, and managing subordinate Team Members. Assists in determining the necessary tools for the team to perform at satisfactory level. Act as client liaison and Manager when General Manager is not on premises. 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. Participates with General Manager in budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Understand and implement requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Assist in supervision and coordination of all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develop and retain team using Company required systems, procedures and policies. Assists with recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Understands and monitors with General Manager, all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Assists General Manager in all purchasing and utilization of government commodities including processed goods. Helps prepares location for internal QA audit by using the "Check Yes" tools. ADDITIONAL DUTIES AND RESPONSIBILITIES: Ensures marketing, merchandising in place effectually and current at all times. Participate with General Manager in monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Performs additional duties as assigned by General Manager from time to time. Learn and adhere to all company and district policies and ensure that entire team understands and follows them. Must spend 80% of workday in the schools observing and supporting team. Requirements 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 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 and Competencies : 3 years experience in Food Service Management as a Manager/Manager 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 by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a Cafeteria /Food Service establishment. Work is primarily "hands-on" during mealtimes. Office work is completed before or after mealtimes. The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Work Schedule 7:00am-4:00pm Supervisor Keith Walker Salary Target 25.00 per hour
Requisition Number 11062 Job Title GENERAL MANAGER - HOLDERNESS SCHOOL NUTRITION Location Holderness Admin Job Description SUMMARY: 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. 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. 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. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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 . Work Schedule 6:30am - 2:30pm, hours may vary - Follows school calendar. Could also have some summer food camps Supervisor Francis A Gillespie Salary Target $45,000-$55,000
May 23, 2024
Full time
Requisition Number 11062 Job Title GENERAL MANAGER - HOLDERNESS SCHOOL NUTRITION Location Holderness Admin Job Description SUMMARY: 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. 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. 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. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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 . Work Schedule 6:30am - 2:30pm, hours may vary - Follows school calendar. Could also have some summer food camps Supervisor Francis A Gillespie Salary Target $45,000-$55,000
Requisition Number 11068 Job Title ASSISTANT MANAGER/CATERING - CAMDEN SCHOOL NUTRITION Location Camden Admin Dept.-71600 Job Description SUMMARY: The Assistant Manager is responsible for assisting the General Manager in all aspects of the Food Nutrition /Dining Program for which he/she oversees. This position will be year round, with schools and summer camp. The Assistant Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently as determined by the General Manager. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Assist in the maintenance of 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 General Manager, District Manager and Whitsons. Assist in the Motivation, training, and managing subordinate Team Members. Assists in determining the necessary tools for the team to perform at satisfactory level. Act as client liaison and Manager when General Manager is not on premises. 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. Participates with General Manager in budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Understand and implement requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Assist in supervision and coordination of all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develop and retain team using Company required systems, procedures and policies. Assists with recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Understands and monitors with General Manager, all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Assists General Manager in all purchasing and utilization of government commodities including processed goods. Helps prepares location for internal QA audit by using the "Check Yes" tools. ADDITIONAL DUTIES AND RESPONSIBILITIES: Ensures marketing, merchandising in place effectually and current at all times. Participate with General Manager in monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Performs additional duties as assigned by General Manager from time to time. Learn and adhere to all company and district policies and ensure that entire team understands and follows them. Must spend 80% of workday in the schools observing and supporting team. Requirements 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 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 and Competencies : 3 years experience in Food Service Management as a Manager/Manager 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 by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a Cafeteria /Food Service establishment. Work is primarily "hands-on" during mealtimes. Office work is completed before or after mealtimes. The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Work Schedule 7:00am-4:00pm Supervisor Keith Walker Salary Target 29.00 per hour
May 23, 2024
Full time
Requisition Number 11068 Job Title ASSISTANT MANAGER/CATERING - CAMDEN SCHOOL NUTRITION Location Camden Admin Dept.-71600 Job Description SUMMARY: The Assistant Manager is responsible for assisting the General Manager in all aspects of the Food Nutrition /Dining Program for which he/she oversees. This position will be year round, with schools and summer camp. The Assistant Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently as determined by the General Manager. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Assist in the maintenance of 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 General Manager, District Manager and Whitsons. Assist in the Motivation, training, and managing subordinate Team Members. Assists in determining the necessary tools for the team to perform at satisfactory level. Act as client liaison and Manager when General Manager is not on premises. 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. Participates with General Manager in budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Understand and implement requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Assist in supervision and coordination of all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develop and retain team using Company required systems, procedures and policies. Assists with recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Understands and monitors with General Manager, all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Assists General Manager in all purchasing and utilization of government commodities including processed goods. Helps prepares location for internal QA audit by using the "Check Yes" tools. ADDITIONAL DUTIES AND RESPONSIBILITIES: Ensures marketing, merchandising in place effectually and current at all times. Participate with General Manager in monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Performs additional duties as assigned by General Manager from time to time. Learn and adhere to all company and district policies and ensure that entire team understands and follows them. Must spend 80% of workday in the schools observing and supporting team. Requirements 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 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 and Competencies : 3 years experience in Food Service Management as a Manager/Manager 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 by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a Cafeteria /Food Service establishment. Work is primarily "hands-on" during mealtimes. Office work is completed before or after mealtimes. The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Work Schedule 7:00am-4:00pm Supervisor Keith Walker Salary Target 29.00 per hour
Requisition Number 10968 Job Title ASSISTANT MANAGER - NEWMARKET SCHOOL NUTRITION Location Newmarket Jr,/Sr. HS Job Description SUMMARY: The Assistant Manager is responsible for assisting the General Manager in all aspects of the Food Nutrition /Dining Program for which he/she oversees. This position will be year round, with schools and summer camp. The Assistant Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently as determined by the General Manager. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Assist in the maintenance of 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 General Manager, District Manager and Whitsons. Assist in the Motivation, training, and managing subordinate Team Members. Assists in determining the necessary tools for the team to perform at satisfactory level. Act as client liaison and Manager when General Manager is not on premises. 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. Participates with General Manager in budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Understand and implement requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Assist in supervision and coordination of all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develop and retain team using Company required systems, procedures and policies. Assists with recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Understands and monitors with General Manager, all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Assists General Manager in all purchasing and utilization of government commodities including processed goods. Helps prepares location for internal QA audit by using the "Check Yes" tools. ADDITIONAL DUTIES AND RESPONSIBILITIES: Ensures marketing, merchandising in place effectually and current at all times. Participate with General Manager in monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Performs additional duties as assigned by General Manager from time to time. Learn and adhere to all company and district policies and ensure that entire team understands and follows them. Must spend 80% of workday in the schools observing and supporting team. Requirements 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 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 and Competencies : 3 years experience in Food Service Management as a Manager/Manager 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 by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a Cafeteria /Food Service establishment. Work is primarily "hands-on" during mealtimes. Office work is completed before or after mealtimes. The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Work Schedule Mon-Fri 6:00am-3:00pm Supervisor Francis A Gillespie Salary Target 24.00 per hour
May 23, 2024
Full time
Requisition Number 10968 Job Title ASSISTANT MANAGER - NEWMARKET SCHOOL NUTRITION Location Newmarket Jr,/Sr. HS Job Description SUMMARY: The Assistant Manager is responsible for assisting the General Manager in all aspects of the Food Nutrition /Dining Program for which he/she oversees. This position will be year round, with schools and summer camp. The Assistant Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently as determined by the General Manager. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Assist in the maintenance of 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 General Manager, District Manager and Whitsons. Assist in the Motivation, training, and managing subordinate Team Members. Assists in determining the necessary tools for the team to perform at satisfactory level. Act as client liaison and Manager when General Manager is not on premises. 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. Participates with General Manager in budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Understand and implement requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Assist in supervision and coordination of all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develop and retain team using Company required systems, procedures and policies. Assists with recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Understands and monitors with General Manager, all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Assists General Manager in all purchasing and utilization of government commodities including processed goods. Helps prepares location for internal QA audit by using the "Check Yes" tools. ADDITIONAL DUTIES AND RESPONSIBILITIES: Ensures marketing, merchandising in place effectually and current at all times. Participate with General Manager in monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Performs additional duties as assigned by General Manager from time to time. Learn and adhere to all company and district policies and ensure that entire team understands and follows them. Must spend 80% of workday in the schools observing and supporting team. Requirements 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 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 and Competencies : 3 years experience in Food Service Management as a Manager/Manager 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 by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a Cafeteria /Food Service establishment. Work is primarily "hands-on" during mealtimes. Office work is completed before or after mealtimes. The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Work Schedule Mon-Fri 6:00am-3:00pm Supervisor Francis A Gillespie Salary Target 24.00 per hour