Pay: $120000 per year - $120000 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Mar 23, 2024
Full time
Pay: $120000 per year - $120000 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Culinary Director Position Summary Enriching the lives of those we serve, through innovative and wholesome culinary experiences! Our Culinary Directors provide balanced nutrition through exceptional culinary experiences to our Residents and Guests on a daily basis. Culinary Directors are hands-on Chefs that are not only involved in the daily operation of the kitchen and dining room area, but also train, educate and coach their Teams to further their knowledge whilst ensuring quality and variety to their Residents. As a Culinary Director you get to do the things you love, creating nourishing and delicious meals and developing profound relationships with Residents and your Team. Qualifications and Required Experience for Culinary Director: Excellent culinary skills and the ability to execute a variety of menu items 4 years experience managing, training, and scheduling culinary staff 3 years experience managing kitchen budgets 2 years experience in dietary/food services preferred Prominent interpersonal relationship skills Evident problem solving and logistics skills An open, positive and engaging personality Excellent communication skills and a pronounced compassion for the elderly Primary Responsibilities for Culinary Director: Providing our Residents with superior restaurant quality meals and desserts Active role in the creation, preparation, and presentation of Resident's meals Responsible for maintaining dietary operations to meet the monthly food, supplies and wage budgets Responsible for the scheduling and posting of daily work assignments for culinary staff, insuring there are adequate personnel on duty for the preparation and serving of meals, while maintaining staffing guidelines Responsible for maintaining and documenting proper/hygienic food handling techniques and the overall sanitation requirements set forth by the local Health Department for food service operations and its personnel Responsible for interacting with Residents during meals to build personal relationships while assessing satisfaction levels Working with Corporate Recruiters to source, interview, and hire qualified culinary staff Ensure proper on-boarding of new Employees through documented Culinary Training program and three, monthly evaluations in person during the first 90 days Leading the Culinary Team with fairness, discipline, and an inclusive working environment Responsible for setting up food and supplies for special events in coordination with the Executive Director, Life Enrichment Director or Sales Department Responsible for overseeing the proper use and maintenance of all Culinary equipment and reporting any equipment in need of repair or maintenance Verifying daily, that Team members adhere to the grooming standards and are in proper uniform daily Responsible for carrying out any emergency procedures required during shift Partake in welcome orientations with new Residents and document any dietary requirements Engage in prospective Resident visits Maintain all regulatory compliance where applicable Proficient with software applications/programs/tools used by American House for Culinary Director position Responsible for the knowledge and enforcement of all information in the employee-handbook Complies with other duties as assigned by Executive Director, or the Corporate Office All Culinary Directors must obtain and maintain a Serve Safe Certification Company Overview Founded in 1979, American House Senior Living Communities' vision is to provide high-quality housing for senior at a price affordable for retirees and their families. That vision of excellence has endured for nearly 40 years and expanded to serve residents at a number of senior housing communities. Our mission is to enrich the lives of those we serve, providing an environment that fosters meaningful relationships. Our vision is to be an innovative senior housing company that created sustainable excellence and stakeholder value, with an unparalleled commitment to passionate care provided by compassionate people.
Mar 21, 2024
Full time
Culinary Director Position Summary Enriching the lives of those we serve, through innovative and wholesome culinary experiences! Our Culinary Directors provide balanced nutrition through exceptional culinary experiences to our Residents and Guests on a daily basis. Culinary Directors are hands-on Chefs that are not only involved in the daily operation of the kitchen and dining room area, but also train, educate and coach their Teams to further their knowledge whilst ensuring quality and variety to their Residents. As a Culinary Director you get to do the things you love, creating nourishing and delicious meals and developing profound relationships with Residents and your Team. Qualifications and Required Experience for Culinary Director: Excellent culinary skills and the ability to execute a variety of menu items 4 years experience managing, training, and scheduling culinary staff 3 years experience managing kitchen budgets 2 years experience in dietary/food services preferred Prominent interpersonal relationship skills Evident problem solving and logistics skills An open, positive and engaging personality Excellent communication skills and a pronounced compassion for the elderly Primary Responsibilities for Culinary Director: Providing our Residents with superior restaurant quality meals and desserts Active role in the creation, preparation, and presentation of Resident's meals Responsible for maintaining dietary operations to meet the monthly food, supplies and wage budgets Responsible for the scheduling and posting of daily work assignments for culinary staff, insuring there are adequate personnel on duty for the preparation and serving of meals, while maintaining staffing guidelines Responsible for maintaining and documenting proper/hygienic food handling techniques and the overall sanitation requirements set forth by the local Health Department for food service operations and its personnel Responsible for interacting with Residents during meals to build personal relationships while assessing satisfaction levels Working with Corporate Recruiters to source, interview, and hire qualified culinary staff Ensure proper on-boarding of new Employees through documented Culinary Training program and three, monthly evaluations in person during the first 90 days Leading the Culinary Team with fairness, discipline, and an inclusive working environment Responsible for setting up food and supplies for special events in coordination with the Executive Director, Life Enrichment Director or Sales Department Responsible for overseeing the proper use and maintenance of all Culinary equipment and reporting any equipment in need of repair or maintenance Verifying daily, that Team members adhere to the grooming standards and are in proper uniform daily Responsible for carrying out any emergency procedures required during shift Partake in welcome orientations with new Residents and document any dietary requirements Engage in prospective Resident visits Maintain all regulatory compliance where applicable Proficient with software applications/programs/tools used by American House for Culinary Director position Responsible for the knowledge and enforcement of all information in the employee-handbook Complies with other duties as assigned by Executive Director, or the Corporate Office All Culinary Directors must obtain and maintain a Serve Safe Certification Company Overview Founded in 1979, American House Senior Living Communities' vision is to provide high-quality housing for senior at a price affordable for retirees and their families. That vision of excellence has endured for nearly 40 years and expanded to serve residents at a number of senior housing communities. Our mission is to enrich the lives of those we serve, providing an environment that fosters meaningful relationships. Our vision is to be an innovative senior housing company that created sustainable excellence and stakeholder value, with an unparalleled commitment to passionate care provided by compassionate people.
Essential Functions: At Taher, Inc., it's all about the food and the people! You are organized, forward thinking leader with a passion for creating relationships with your staff and our clients. You focus on achieving the outcomes and are comfortable navigating the uncomfortable moments of business because you understand it's all about the journey. As you nimbly manage your time and the resources at your disposal, you are a leader to your people not a boss. Your passion is hospitality and are not afraid of accountability. If these characteristics describe you, we think you might be a good candidate for a District Manager position here at this leading contract food service company. We know the next big idea can come from anyone. We are scrappy and unrelenting in our quest to bring excellence in all we do to our clients and our teams. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Expectations: Meeting the reasonable needs of the client; Building, training, and maintaining a food service team Ensuring that the unit is meeting the financial objectives of the client and Taher, Inc. Overall ownership and accountability of operational management and financial performance of multiple accounts and units. Model key leadership behaviors Ensure the highest levels of safety, quality, and service excellence for employees, clients, and consumers. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Identify ing and engage top talent and develop team members to their fullest potential within the organization. Planning and leading team management meetings. Ensure safety and sanitation standards in all operations. Establish and maintain effective client and customer rapport for a mutually beneficial business relationship. Identify client needs and communicate operational progress. Facilitate and support new business and retention activities. Build revenue and manage budget which includes cost controls with regard to food and labor. Ensure the completion and maintenance of P&L statements for the district. Oversight and responsibility to deliver client and company financial targets. Ensure adoption of all processes and systems. Understand performance metrics, data, order, and inventory trends; Educate teams on key levers to improve margins. Lead managers in implementing and maintaining corporate management agenda for both labor and food initiatives. Ensure value through efficient operations, appropriate cost controls, and profit management. Understand end-to-end supply chain and procurement processes and systems. Ensure unit managers maintain a safe and healthy environment for clients, customers, and employees. Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, and wage and hour. Additional Responsibilities: Responsible for recruiting, training and succession planning of overall district. Maintain relationships with the community where we serve, including professional and civic activities and public appearances. Collaborate in sales, rebid, and retention initiatives. Develop and be accountable for a safety culture that creates a work environment where no one gets hurt. Identify opportunities to implement new and innovative products and services which support business development and client retention. Manage the contract administration process including amendments and extensions. About Us Taher, Inc. is a family-owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies Location 10400 W. Higgins Road Ste 101, Rosemont, Illinois 60018 Qualifications and Skills: You must have 3 years of previous experience in a similar position with an associate degree in hospitality/dietetics. In our fast paced environment, you will need to possess strong multi-tasking, kitchen/office organizational skills, as well as effective communication (oral and written) skills. It's rewarding to see people enjoy well-prepared meals and to know you were integral to the process. Apply today! Additional requirements include: Must have ServSafe certification Ability to manage food cost Must have P&L experience Ability to manage a staff Proficient computer skills Catering experience, a plus Successfully pass a criminal background check This position provides a great work life balance with M-F day hours. It offers health and dental benefits, 401K and much more! Taher, Inc. is an EOE/AA employer. Shift 7AM-330PM Regular/ Temporary Regular
Mar 18, 2024
Full time
Essential Functions: At Taher, Inc., it's all about the food and the people! You are organized, forward thinking leader with a passion for creating relationships with your staff and our clients. You focus on achieving the outcomes and are comfortable navigating the uncomfortable moments of business because you understand it's all about the journey. As you nimbly manage your time and the resources at your disposal, you are a leader to your people not a boss. Your passion is hospitality and are not afraid of accountability. If these characteristics describe you, we think you might be a good candidate for a District Manager position here at this leading contract food service company. We know the next big idea can come from anyone. We are scrappy and unrelenting in our quest to bring excellence in all we do to our clients and our teams. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Expectations: Meeting the reasonable needs of the client; Building, training, and maintaining a food service team Ensuring that the unit is meeting the financial objectives of the client and Taher, Inc. Overall ownership and accountability of operational management and financial performance of multiple accounts and units. Model key leadership behaviors Ensure the highest levels of safety, quality, and service excellence for employees, clients, and consumers. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Identify ing and engage top talent and develop team members to their fullest potential within the organization. Planning and leading team management meetings. Ensure safety and sanitation standards in all operations. Establish and maintain effective client and customer rapport for a mutually beneficial business relationship. Identify client needs and communicate operational progress. Facilitate and support new business and retention activities. Build revenue and manage budget which includes cost controls with regard to food and labor. Ensure the completion and maintenance of P&L statements for the district. Oversight and responsibility to deliver client and company financial targets. Ensure adoption of all processes and systems. Understand performance metrics, data, order, and inventory trends; Educate teams on key levers to improve margins. Lead managers in implementing and maintaining corporate management agenda for both labor and food initiatives. Ensure value through efficient operations, appropriate cost controls, and profit management. Understand end-to-end supply chain and procurement processes and systems. Ensure unit managers maintain a safe and healthy environment for clients, customers, and employees. Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, and wage and hour. Additional Responsibilities: Responsible for recruiting, training and succession planning of overall district. Maintain relationships with the community where we serve, including professional and civic activities and public appearances. Collaborate in sales, rebid, and retention initiatives. Develop and be accountable for a safety culture that creates a work environment where no one gets hurt. Identify opportunities to implement new and innovative products and services which support business development and client retention. Manage the contract administration process including amendments and extensions. About Us Taher, Inc. is a family-owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies Location 10400 W. Higgins Road Ste 101, Rosemont, Illinois 60018 Qualifications and Skills: You must have 3 years of previous experience in a similar position with an associate degree in hospitality/dietetics. In our fast paced environment, you will need to possess strong multi-tasking, kitchen/office organizational skills, as well as effective communication (oral and written) skills. It's rewarding to see people enjoy well-prepared meals and to know you were integral to the process. Apply today! Additional requirements include: Must have ServSafe certification Ability to manage food cost Must have P&L experience Ability to manage a staff Proficient computer skills Catering experience, a plus Successfully pass a criminal background check This position provides a great work life balance with M-F day hours. It offers health and dental benefits, 401K and much more! Taher, Inc. is an EOE/AA employer. Shift 7AM-330PM Regular/ Temporary Regular
Job Description Job Description Are you a dynamic, results-oriented individual with a passion for sales and customer satisfaction? Do you thrive in fast-paced environments and enjoy building relationships? If so, we want you to join our team as a Sales Representative! So what is in it for you Unlimited income potential: Base($18.00/hour) Bonus (Potential earnings could exceed $50/per hour) Medical, Dental, Vision, Life Insurance, Matching 401K and so much more As a Sales Representative, you will play a crucial role in driving revenue growth and expanding our customer base. You will be responsible for calling and identifying new prospective clients, establishing emotional connections and exceeding targets set by the Director of Sales & Services. This is an exciting opportunity for individuals who are passionate about sales and eager to make an impact in a dynamic industry. What we are looking for: Charismatic Communicator: Excellent at engaging and educating a diverse audience. Reliable and Energetic: A dependable individual with a proactive mindset. Collaborative and Independent: Effective in both team and solo settings. Sales Experience: Previous sales experience, especially in health-related fields. Social Media Savvy: Experience in utilizing social media for brand promotion. Experience: 4+ years' proven experience in sales, preferably in a spa, wellness, in a similar environment. Excellent communication and interpersonal skills. Ability to actively listen to customer needs and provide personalized recommendations. Strong customer service orientation with a focus on creating positive experiences. Strong communication, negotiation and interpersonal skills Knowledge of spa services, skincare products, and wellness concepts is highly desirable. Basic computer skills, including proficiency in POS systems and booking software. Flexibility to work evenings, weekends, and holidays as needed. High school diploma or equivalent; additional education or training in sales or hospitality is a plus.
Mar 13, 2024
Full time
Job Description Job Description Are you a dynamic, results-oriented individual with a passion for sales and customer satisfaction? Do you thrive in fast-paced environments and enjoy building relationships? If so, we want you to join our team as a Sales Representative! So what is in it for you Unlimited income potential: Base($18.00/hour) Bonus (Potential earnings could exceed $50/per hour) Medical, Dental, Vision, Life Insurance, Matching 401K and so much more As a Sales Representative, you will play a crucial role in driving revenue growth and expanding our customer base. You will be responsible for calling and identifying new prospective clients, establishing emotional connections and exceeding targets set by the Director of Sales & Services. This is an exciting opportunity for individuals who are passionate about sales and eager to make an impact in a dynamic industry. What we are looking for: Charismatic Communicator: Excellent at engaging and educating a diverse audience. Reliable and Energetic: A dependable individual with a proactive mindset. Collaborative and Independent: Effective in both team and solo settings. Sales Experience: Previous sales experience, especially in health-related fields. Social Media Savvy: Experience in utilizing social media for brand promotion. Experience: 4+ years' proven experience in sales, preferably in a spa, wellness, in a similar environment. Excellent communication and interpersonal skills. Ability to actively listen to customer needs and provide personalized recommendations. Strong customer service orientation with a focus on creating positive experiences. Strong communication, negotiation and interpersonal skills Knowledge of spa services, skincare products, and wellness concepts is highly desirable. Basic computer skills, including proficiency in POS systems and booking software. Flexibility to work evenings, weekends, and holidays as needed. High school diploma or equivalent; additional education or training in sales or hospitality is a plus.
Position Information Classification Title Public Service Professional AC FLSA Faculty Rank Public Service Assistant Contract Type Fiscal (12 mo.) Tenure Status Non-Tenure Track Minimum Qualifications Master's degree in higher education, business administration, public administration, hospitality, or related field is required. Position Summary The University of Georgia Center for Continuing Education and Hotel is seeking a Deputy Director. This position direct reports to the Director of the Georgia Center and is a senior management position in the Georgia Center organization. This individual is an energetic and enthusiastic leader with a successful and progressive record of administrative leadership in higher education and business. The Deputy Director manages the hospitality and operations of the conference center, hotel, and amenities along with marketing and communications for the Georgia Center. The Deputy Director assists the director with the development and execution of operational policies for the Georgia Center and serves as back-up to the director. Additional Requirements The successful candidate should meet the criteria for a public service appointment. Relevant/Preferred Education, Experience, Licensure, and/or Certification A terminal degree is preferred. The position requires a strong knowledge and background in higher education, a working knowledge of hospitality management, and background in business operations. Proficiency in managing staff, knowledge of scholarship, and managing/administering contracts/grants projects is preferred. Preferred Knowledge, Skills, Abilities and/or Competencies Knowledge in the field of higher education administration and public administration or hospitality. Knowledge of higher education budget management and strong fiscal management Knowledge, skills, and abilities in: Managing complex projects including delegation and making decisions with resources and information available at the time. Providing supervision, decision making, delegation, communication (written and oral), organization, planning, problem solving, leadership skills Communicating effectively by writing, telephone and personal meeting situations Being organized, honest, and working well with others, and have an approachable personality. Working independently and efficiently. Encouraging, leading, and managing a team by example Ability to manage frequent change and embrace continuous process improvement. Ability to operate with confidentiality and discretion. Guests deserve privacy and respect whether in hotel or in conference center. Ability to envision and develop a spirit of customer service excellence across all areas. Ability to lead and manage change across the units (example: new technology selection/deployment; change in user experience; innovations in group bookings) Ability to represent director of Georgia Center in committees, meetings, as requested. Ability and desire to pursue external grant opportunities and to share scholarship as connected to the Georgia Center through collaborations with students/faculty/staff. Ability to write clearly and communicate to audiences on campus and with external customers. Ability to direct and review marketing and communications messages for brand alignment for UGA, PSO, and Georgia Center. Ability and confidence to make public presentations. Ability to work with a high level of creativity, enthusiasm, and flexibility. Physical Demands Ability to traverse the interior of the Georgia Center is required as part of daily inspections and rounds. Is this a Position of Trust? Yes Does this position have operation, access, or control of financial resources? Yes Does this position require a P-Card? No Is having a P-Card an essential function of this position? No Is driving a responsibility of this position? Yes Does this position have direct interaction or care of children under the age of 18 or direct patient care? No Does this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications) Yes Credit and P-Card policy Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the UGA Credit Background Check website. Duties/Responsibilities Duties/Responsibilities Manage the operations of the Georgia Center to include hotel, food & beverage, sales & event management, and marketing & communications. Manage the operations of a 300,000 sq. ft. conference center with a hotel and two restaurants situated on the campus of the University of Georgia that serves as a gateway for guests to the university. Revenue in FY24 is $24M. Drive business strategies that show a return on investment and increase space utilization across the Georgia Center's physical assets. Effectively control costs and generate revenues to exceed budgeted bottom line expectations. Commit to hospitality as a service to guests visiting the University of Georgia or engaging in campus activities. Model an entrepreneurial spirit focused on delivering a high-quality experience through service and facilities. Develop and collaborate on an annual business plan for operations. Percentage Of Time 40 Duties/Responsibilities Lead a workforce to execute excellence and promote success of the entire Georgia Center including a strong retention, recruitment, and training culture and plans. Lead a workforce to execute outstanding client work with high levels of customer service, engagement, and excellence across all elements of the center by developing teams to promote success of the entire Georgia Center property. Develop and mentor effective team members to achieve both professional and personal growth. Manage manager of hotel, food and beverage, sales and event management, and marketing and communications. These four (4) managers engage a workforce of 150 FTE and 250 part-time or temporary employees. Develop a strong talent pipeline through recruitment, retention, training, and development to meet organizational goals and strategies. Percentage Of Time 20 Duties/Responsibilities Create and direct engagement with internships and student experiences, connecting UGA Hospitality and Food Industry Management students to serve in various departmental/divisional areas. Collaborate with UGA faculty on classroom student engagement or experiences that enhance instruction. Manage graduate research assistantship(s) in conference center to generate additional research, evaluation, and scholarship to inform business practice and external grant applications. Percentage Of Time 10 Duties/Responsibilities Direct evaluation of services to guide business planning and inform research. Percentage Of Time 10 Duties/Responsibilities Engage with UGA's public service mission and desire to serve the state of Georgia through experiences created at the Georgia Center and through collaborative grant opportunities. Commit to service in higher education administration for campus partnerships, assistance, engagement, and communication. Percentage Of Time 10 Duties/Responsibilities Engage in scholarship around the business operations of the Georgia Center and manage graduate research assistantship(s) to generate additional research, evaluation, and scholarship to inform business practice and external grant applications. Percentage Of Time 10 Posting Specific Questions Required fields are indicated with an asterisk ( ). How did you hear about this job opportunity at the Georgia Center for Continuing Education and Hotel? UGA Jobs Georgia Center Employment Page Georgia Center Talent Recruitment Brochure Indeed hCareers LinkedIn Facebook Department of Labor Goodwill From a current UGA employee Other Applicant Documents Required Documents Resume/CV Cover Letter Optional Documents Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact University HR (). The University of Georgia is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, ethnicity, age, genetic information, disability, gender identity, sexual orientation or protected veteran status.
Mar 11, 2024
Full time
Position Information Classification Title Public Service Professional AC FLSA Faculty Rank Public Service Assistant Contract Type Fiscal (12 mo.) Tenure Status Non-Tenure Track Minimum Qualifications Master's degree in higher education, business administration, public administration, hospitality, or related field is required. Position Summary The University of Georgia Center for Continuing Education and Hotel is seeking a Deputy Director. This position direct reports to the Director of the Georgia Center and is a senior management position in the Georgia Center organization. This individual is an energetic and enthusiastic leader with a successful and progressive record of administrative leadership in higher education and business. The Deputy Director manages the hospitality and operations of the conference center, hotel, and amenities along with marketing and communications for the Georgia Center. The Deputy Director assists the director with the development and execution of operational policies for the Georgia Center and serves as back-up to the director. Additional Requirements The successful candidate should meet the criteria for a public service appointment. Relevant/Preferred Education, Experience, Licensure, and/or Certification A terminal degree is preferred. The position requires a strong knowledge and background in higher education, a working knowledge of hospitality management, and background in business operations. Proficiency in managing staff, knowledge of scholarship, and managing/administering contracts/grants projects is preferred. Preferred Knowledge, Skills, Abilities and/or Competencies Knowledge in the field of higher education administration and public administration or hospitality. Knowledge of higher education budget management and strong fiscal management Knowledge, skills, and abilities in: Managing complex projects including delegation and making decisions with resources and information available at the time. Providing supervision, decision making, delegation, communication (written and oral), organization, planning, problem solving, leadership skills Communicating effectively by writing, telephone and personal meeting situations Being organized, honest, and working well with others, and have an approachable personality. Working independently and efficiently. Encouraging, leading, and managing a team by example Ability to manage frequent change and embrace continuous process improvement. Ability to operate with confidentiality and discretion. Guests deserve privacy and respect whether in hotel or in conference center. Ability to envision and develop a spirit of customer service excellence across all areas. Ability to lead and manage change across the units (example: new technology selection/deployment; change in user experience; innovations in group bookings) Ability to represent director of Georgia Center in committees, meetings, as requested. Ability and desire to pursue external grant opportunities and to share scholarship as connected to the Georgia Center through collaborations with students/faculty/staff. Ability to write clearly and communicate to audiences on campus and with external customers. Ability to direct and review marketing and communications messages for brand alignment for UGA, PSO, and Georgia Center. Ability and confidence to make public presentations. Ability to work with a high level of creativity, enthusiasm, and flexibility. Physical Demands Ability to traverse the interior of the Georgia Center is required as part of daily inspections and rounds. Is this a Position of Trust? Yes Does this position have operation, access, or control of financial resources? Yes Does this position require a P-Card? No Is having a P-Card an essential function of this position? No Is driving a responsibility of this position? Yes Does this position have direct interaction or care of children under the age of 18 or direct patient care? No Does this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications) Yes Credit and P-Card policy Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the UGA Credit Background Check website. Duties/Responsibilities Duties/Responsibilities Manage the operations of the Georgia Center to include hotel, food & beverage, sales & event management, and marketing & communications. Manage the operations of a 300,000 sq. ft. conference center with a hotel and two restaurants situated on the campus of the University of Georgia that serves as a gateway for guests to the university. Revenue in FY24 is $24M. Drive business strategies that show a return on investment and increase space utilization across the Georgia Center's physical assets. Effectively control costs and generate revenues to exceed budgeted bottom line expectations. Commit to hospitality as a service to guests visiting the University of Georgia or engaging in campus activities. Model an entrepreneurial spirit focused on delivering a high-quality experience through service and facilities. Develop and collaborate on an annual business plan for operations. Percentage Of Time 40 Duties/Responsibilities Lead a workforce to execute excellence and promote success of the entire Georgia Center including a strong retention, recruitment, and training culture and plans. Lead a workforce to execute outstanding client work with high levels of customer service, engagement, and excellence across all elements of the center by developing teams to promote success of the entire Georgia Center property. Develop and mentor effective team members to achieve both professional and personal growth. Manage manager of hotel, food and beverage, sales and event management, and marketing and communications. These four (4) managers engage a workforce of 150 FTE and 250 part-time or temporary employees. Develop a strong talent pipeline through recruitment, retention, training, and development to meet organizational goals and strategies. Percentage Of Time 20 Duties/Responsibilities Create and direct engagement with internships and student experiences, connecting UGA Hospitality and Food Industry Management students to serve in various departmental/divisional areas. Collaborate with UGA faculty on classroom student engagement or experiences that enhance instruction. Manage graduate research assistantship(s) in conference center to generate additional research, evaluation, and scholarship to inform business practice and external grant applications. Percentage Of Time 10 Duties/Responsibilities Direct evaluation of services to guide business planning and inform research. Percentage Of Time 10 Duties/Responsibilities Engage with UGA's public service mission and desire to serve the state of Georgia through experiences created at the Georgia Center and through collaborative grant opportunities. Commit to service in higher education administration for campus partnerships, assistance, engagement, and communication. Percentage Of Time 10 Duties/Responsibilities Engage in scholarship around the business operations of the Georgia Center and manage graduate research assistantship(s) to generate additional research, evaluation, and scholarship to inform business practice and external grant applications. Percentage Of Time 10 Posting Specific Questions Required fields are indicated with an asterisk ( ). How did you hear about this job opportunity at the Georgia Center for Continuing Education and Hotel? UGA Jobs Georgia Center Employment Page Georgia Center Talent Recruitment Brochure Indeed hCareers LinkedIn Facebook Department of Labor Goodwill From a current UGA employee Other Applicant Documents Required Documents Resume/CV Cover Letter Optional Documents Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact University HR (). The University of Georgia is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, ethnicity, age, genetic information, disability, gender identity, sexual orientation or protected veteran status.
JOB TITLE: DIRECTOR OF GAMING GRADE: L13 DEPARTMENT: Gaming REPORTS TO: VP OF GAMING PAY TYPE: SALARIED/EXEMPT JOB SUMMARY: Responsible for monitoring and directing the operations of all Casino Operations departments, including Table Games, Slot Operations, Race & Sports, and Poker, to ensure high standards of product quality and delivery. The Director of Casino Operation develops casino policies ensuring compliance with governmental and company requirements in accordance with the internal controls. ESSENTIAL JOB FUNCTIONS: Lead the organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. Establishes and administers procedures pertaining to proper coordination of all operating activities relating to table games, slots, and casino marketing, with special emphasis on guest service, training of employees, and game security. Recommends changes in the physical layout of slot machines and pits to promote the most effective utilization of equipment, manpower, and floor space Identify and execute revenue generating opportunities for casino operations Develops short and long range plans (revenue, expense, capital, promotional service) in all areas Coordinates casino operations with other departments to ensure total guest satisfaction. Establishes and maintains satisfactory public relations through direct or delegated contacts. Maintains and enforces information on laws and regulations affecting gaming operations. Responsible for analyzing gaming operations to ensure maximum profitability and efficiency. Directs and coordinates all Casino Games functions in accordance with governmental and company regulations. Provides leadership, analytical and operational expertise. Develops casino policies ensuring compliance with government and company requirements. Develops new and maintains table games player programs that increase market share and company profitability in accordance with all gaming regulations. Utilizes research and other methods and tools to determine effectiveness of table games marketing. Responsible for analysis of the gaming operations to ensure maximum profitability and efficiency. Coordinates casino operations with other departments to ensure total customer satisfaction and efficient operation. Establishes and maintains satisfactory public relations through direct or delegated contacts. Establishes close working relationships with corporate and divisional table games leadership to execute strategies that achieve property initiatives. Maintains current information on laws and regulations affecting the gaming operations. Lead the organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Ensure the implementation of new programs, procedures, systems, and software; Implementation and monitoring of slot pricing measures Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. QUALIFICATIONS: College education or the equivalent of 8-10 years of experience in Casino Operations, including Gaming Operations. Table Games experience is preferred. Must have a broad knowledge of casino rules, regulations, and procedures affecting the casino industry, with strong organizational, communication, and leadership skills. Must possess a strong intellect, exceptional leadership skills, and business savvy. A broad-gauge business person with a proven track record of successful operating and implementation experiences. Strong analytical ability to measure consumer behavior and preference and use this information to make sound business decisions. Communicates effectively and openly with his/her superiors, subordinates, and external constituencies. Must be profit-oriented and concerned about strategic growth as well as short-term market share objectives. A visionary who is able to conceptualize new quantitative business opportunities, products, and concepts but who can also translate vision into action and remain attentive to the details of tactically running a business. Must possess sound business judgment, a high degree of personal motivation, and a very strong work ethic. Experience in quickly identifying issues and recommending solutions to business problems in a fast pace environment. Assumes a prominent industry profile through participation in a variety of public and industry-oriented forums to be well linked to the competitive environment and opportunities for future growth. Performs regular assessments of the operation's strategic market and industry position to ascertain long term viability, competitive strengths and weaknesses, and strategic/tactical opportunities. A strong leader and a demonstrated winner who quickly inspires confidence and gains respect from subordinates, partners, and competitors. An individual who combines a confident, self-starting, high performance orientation with a track record that reflects a 'can do' attitude and that 'almost' is not good enough. A person who enjoys meeting with major customers, personally networking within the industry during the normal course of business and specifically at industry events. That is, an 'outbound' oriented personality. The interpersonal skills to influence, motivate and energize the entire organization. Outstanding verbal and written communication skills are a must. Additional Qualifications: Critical Thinking - Demonstrated ability to analyze information, develop strategy, tactically direct the execution of the strategy, fine tune, revise strategy and fix processes. Leadership - Able to influence results through efforts of subordinate executives. A person who is persuasive and able to self-start and self-support; no need to build a bureaucracy. Sales Orientation - Must have the management style to motivate and retain a high quality, results oriented team. Requires well developed negotiating and persuasion abilities. Communicator - The ability to communicate effectively the objectives and goals of the organization and a willingness to listen to the ideas of others. Relationships - We seek a person who is relationship oriented, a person of stature and credibility who will take an active role in customer development, industry participation, and dealings with governmental and regulatory agencies when appropriate. Results Orientation - The tenacity and focus on achieving results despite various challenges. Vision - The qualified person will set the goals and vision for the organization, anticipating changes and opportunities having a potential impact on growth and profitability. Attitude - We are seeking a positive thought leader. A person who sees a vision, is not deterred from achieving it, and encourages new ideas and innovative thinking. A motivational leader. A person committed to the company and the achievement of its goals. The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary. As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to maneuver to all areas of the casino. Must be able to work independently. Must be able to respond calmly and make rational decisions when handling guest and employee conflicts. Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing work environment. Must be able to speak distinctly and persuasively to others. Able to write memos, letters, and reports. Able to understand, interpret and analyze written and financial reports. Must be able to maneuver to all areas of the casino and the retail shops. Must be able to read, write, speak and understand English. Must be able to respond to visual and aural cues DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Casino Operations Management, including Table Games, Slot Operations, Race & Sports, and Poker. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 07, 2024
Full time
JOB TITLE: DIRECTOR OF GAMING GRADE: L13 DEPARTMENT: Gaming REPORTS TO: VP OF GAMING PAY TYPE: SALARIED/EXEMPT JOB SUMMARY: Responsible for monitoring and directing the operations of all Casino Operations departments, including Table Games, Slot Operations, Race & Sports, and Poker, to ensure high standards of product quality and delivery. The Director of Casino Operation develops casino policies ensuring compliance with governmental and company requirements in accordance with the internal controls. ESSENTIAL JOB FUNCTIONS: Lead the organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. Establishes and administers procedures pertaining to proper coordination of all operating activities relating to table games, slots, and casino marketing, with special emphasis on guest service, training of employees, and game security. Recommends changes in the physical layout of slot machines and pits to promote the most effective utilization of equipment, manpower, and floor space Identify and execute revenue generating opportunities for casino operations Develops short and long range plans (revenue, expense, capital, promotional service) in all areas Coordinates casino operations with other departments to ensure total guest satisfaction. Establishes and maintains satisfactory public relations through direct or delegated contacts. Maintains and enforces information on laws and regulations affecting gaming operations. Responsible for analyzing gaming operations to ensure maximum profitability and efficiency. Directs and coordinates all Casino Games functions in accordance with governmental and company regulations. Provides leadership, analytical and operational expertise. Develops casino policies ensuring compliance with government and company requirements. Develops new and maintains table games player programs that increase market share and company profitability in accordance with all gaming regulations. Utilizes research and other methods and tools to determine effectiveness of table games marketing. Responsible for analysis of the gaming operations to ensure maximum profitability and efficiency. Coordinates casino operations with other departments to ensure total customer satisfaction and efficient operation. Establishes and maintains satisfactory public relations through direct or delegated contacts. Establishes close working relationships with corporate and divisional table games leadership to execute strategies that achieve property initiatives. Maintains current information on laws and regulations affecting the gaming operations. Lead the organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Ensure the implementation of new programs, procedures, systems, and software; Implementation and monitoring of slot pricing measures Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. QUALIFICATIONS: College education or the equivalent of 8-10 years of experience in Casino Operations, including Gaming Operations. Table Games experience is preferred. Must have a broad knowledge of casino rules, regulations, and procedures affecting the casino industry, with strong organizational, communication, and leadership skills. Must possess a strong intellect, exceptional leadership skills, and business savvy. A broad-gauge business person with a proven track record of successful operating and implementation experiences. Strong analytical ability to measure consumer behavior and preference and use this information to make sound business decisions. Communicates effectively and openly with his/her superiors, subordinates, and external constituencies. Must be profit-oriented and concerned about strategic growth as well as short-term market share objectives. A visionary who is able to conceptualize new quantitative business opportunities, products, and concepts but who can also translate vision into action and remain attentive to the details of tactically running a business. Must possess sound business judgment, a high degree of personal motivation, and a very strong work ethic. Experience in quickly identifying issues and recommending solutions to business problems in a fast pace environment. Assumes a prominent industry profile through participation in a variety of public and industry-oriented forums to be well linked to the competitive environment and opportunities for future growth. Performs regular assessments of the operation's strategic market and industry position to ascertain long term viability, competitive strengths and weaknesses, and strategic/tactical opportunities. A strong leader and a demonstrated winner who quickly inspires confidence and gains respect from subordinates, partners, and competitors. An individual who combines a confident, self-starting, high performance orientation with a track record that reflects a 'can do' attitude and that 'almost' is not good enough. A person who enjoys meeting with major customers, personally networking within the industry during the normal course of business and specifically at industry events. That is, an 'outbound' oriented personality. The interpersonal skills to influence, motivate and energize the entire organization. Outstanding verbal and written communication skills are a must. Additional Qualifications: Critical Thinking - Demonstrated ability to analyze information, develop strategy, tactically direct the execution of the strategy, fine tune, revise strategy and fix processes. Leadership - Able to influence results through efforts of subordinate executives. A person who is persuasive and able to self-start and self-support; no need to build a bureaucracy. Sales Orientation - Must have the management style to motivate and retain a high quality, results oriented team. Requires well developed negotiating and persuasion abilities. Communicator - The ability to communicate effectively the objectives and goals of the organization and a willingness to listen to the ideas of others. Relationships - We seek a person who is relationship oriented, a person of stature and credibility who will take an active role in customer development, industry participation, and dealings with governmental and regulatory agencies when appropriate. Results Orientation - The tenacity and focus on achieving results despite various challenges. Vision - The qualified person will set the goals and vision for the organization, anticipating changes and opportunities having a potential impact on growth and profitability. Attitude - We are seeking a positive thought leader. A person who sees a vision, is not deterred from achieving it, and encourages new ideas and innovative thinking. A motivational leader. A person committed to the company and the achievement of its goals. The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary. As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to maneuver to all areas of the casino. Must be able to work independently. Must be able to respond calmly and make rational decisions when handling guest and employee conflicts. Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing work environment. Must be able to speak distinctly and persuasively to others. Able to write memos, letters, and reports. Able to understand, interpret and analyze written and financial reports. Must be able to maneuver to all areas of the casino and the retail shops. Must be able to read, write, speak and understand English. Must be able to respond to visual and aural cues DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Casino Operations Management, including Table Games, Slot Operations, Race & Sports, and Poker. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Mar 03, 2024
Full time
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
LNGA Consulting
79 N Raymond Ave, Pasadena, CA 91103, USA
Job Title: General Manager Chado Tea Room
Location: Pasadena
Compensation: $67-73k with performance-based bonus structure, partial benefits available.
Company: With their first location opening on West 3rd Street in 1990, Chado Tea Room remains one of the quintessential tea experiences in the Los Angeles area. With dedication, thoughtfulness, and an excellent team, Chado has grown to offer LA four locations all specializing in upscale tea service. With 300 canisters of internationally sourced luxury tea, Chado provides guests with more than a delicious memory, but that of a globally inspired look into the world of tea.
Position Overview: As the General Manager of Chado Tea Room Pasadena, you will be responsible for overseeing all aspects of the restaurant's operations including directional leadership, staff management, ensuring exceptional customer service, maintaining quality standards, and driving profitability. You will have an excellent team and a Director of Operations who will assist you in achieving operational excellence. This is a leadership role that requires strong organizational skills, a passion for the hospitality and tea industry, and the ability to lead a team and unique concept to success.
Key Responsibilities Include (but are not limited to):
Leadership and Team Management:
Provide strong leadership and guidance to the entire team, fostering a positive work environment and ensuring staff morale and motivation.
Oversee the hiring, training, scheduling, and performance management of all staff with quantifiable data and growth plans.
Conduct regular staff meetings to communicate goals, provide feedback, and address any issues or concerns.
Foster a culture of teamwork, collaboration, and continuous improvement.
Operations Management:
Ensure smooth day-to-day operations of the tearoom, including opening and closing procedures, inventory management, and cash handling.
Monitor and maintain quality standards for food preparation, safety and sanitation, presentation, and service, consistently exceeding customer expectations.
Implement and enforce health and safety regulations to create a safe and clean environment for both customers and staff.
Learn and become adept at managing all relevant software programs used within the business.
Ensure equipment maintenance is a priority and address any issues that may arise with diligence and haste.
Oversee event program including sales, scheduling, costing, and execution.
Customer Service:
Lead by example in delivering exceptional customer service, setting the standard for the team.
Respond promptly and professionally to customer feedback, resolving any issues or complaints to ensure customer satisfaction.
Continuously seek opportunities to improve the overall customer experience, striving to exceed guest expectations.
Showcase personable and engaging qualities as a conversationalist and understands the fundamentals of sales within a dining establishment.
Regularly demonstrate patience with the ability to keep calm in the face of distress.
Relies on the ability to multitask and prioritize a variety of tasks and responsibilities.
Financial Management:
Monitor and analyze financial performance indicators, such as sales trends, food and labor costs, and profitability, taking proactive measures to address any deviations from targets.
Implement effective cost-control measures without compromising quality or service.
Collaborate with the leadership team to develop strategies for increasing revenue and driving business growth.
Growth Mindset
Works towards improving and developing professional abilities through dedication and hard work.
View setbacks and challenges as learning opportunities and a chance to enhance their performance.
Show resilience and flexibility through a variety of changes and transitions.
Adherence to Policies and Regulations:
Ensure compliance with all relevant laws, regulations, and company policies.
Qualifications and Skills:
Previous experience of minimum 2 years in a leadership role in the hospitality industry.
Proven leadership and team management skills, with the ability to motivate and inspire a diverse workforce.
Strong organizational and multitasking abilities, with exceptional attention to detail.
Excellent communication and interpersonal skills, with the ability to build rapport with both staff and customers.
Sound financial acumen and the ability to analyze and interpret financial data.
Passion for the hospitality and tea industry and a commitment to delivering outstanding service.
Willingness to learn about tea-culture and industry trends with the ability to self educate and retain top tier knowledge.
Knowledge of health and safety regulations and best practices.
Flexibility to work evenings, weekends, and holidays as required.
Essential Functions and Abilities:
This position requires excellent communication skills including verbal and written competencies. The position also requires the ability to read, understand, and interpret general communications and business documents.
This position requires excellent math skills in addition to strong problem solving proficiencies.
Computer skills are required with the specific proficiency of using the internet and business tools like email and Microsoft Word, Excel, and some other software.
This position requires long periods of standing and can often require lifting of heavy supplies or materials.
The job description provided above does not encompass all duties and standards associated with the position. Incumbents will adhere to additional instructions and fulfill any related tasks as assigned by their supervisor, in accordance with company policies and management directives.
Chado Tea Room provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Mar 06, 2024
Full time
Job Title: General Manager Chado Tea Room
Location: Pasadena
Compensation: $67-73k with performance-based bonus structure, partial benefits available.
Company: With their first location opening on West 3rd Street in 1990, Chado Tea Room remains one of the quintessential tea experiences in the Los Angeles area. With dedication, thoughtfulness, and an excellent team, Chado has grown to offer LA four locations all specializing in upscale tea service. With 300 canisters of internationally sourced luxury tea, Chado provides guests with more than a delicious memory, but that of a globally inspired look into the world of tea.
Position Overview: As the General Manager of Chado Tea Room Pasadena, you will be responsible for overseeing all aspects of the restaurant's operations including directional leadership, staff management, ensuring exceptional customer service, maintaining quality standards, and driving profitability. You will have an excellent team and a Director of Operations who will assist you in achieving operational excellence. This is a leadership role that requires strong organizational skills, a passion for the hospitality and tea industry, and the ability to lead a team and unique concept to success.
Key Responsibilities Include (but are not limited to):
Leadership and Team Management:
Provide strong leadership and guidance to the entire team, fostering a positive work environment and ensuring staff morale and motivation.
Oversee the hiring, training, scheduling, and performance management of all staff with quantifiable data and growth plans.
Conduct regular staff meetings to communicate goals, provide feedback, and address any issues or concerns.
Foster a culture of teamwork, collaboration, and continuous improvement.
Operations Management:
Ensure smooth day-to-day operations of the tearoom, including opening and closing procedures, inventory management, and cash handling.
Monitor and maintain quality standards for food preparation, safety and sanitation, presentation, and service, consistently exceeding customer expectations.
Implement and enforce health and safety regulations to create a safe and clean environment for both customers and staff.
Learn and become adept at managing all relevant software programs used within the business.
Ensure equipment maintenance is a priority and address any issues that may arise with diligence and haste.
Oversee event program including sales, scheduling, costing, and execution.
Customer Service:
Lead by example in delivering exceptional customer service, setting the standard for the team.
Respond promptly and professionally to customer feedback, resolving any issues or complaints to ensure customer satisfaction.
Continuously seek opportunities to improve the overall customer experience, striving to exceed guest expectations.
Showcase personable and engaging qualities as a conversationalist and understands the fundamentals of sales within a dining establishment.
Regularly demonstrate patience with the ability to keep calm in the face of distress.
Relies on the ability to multitask and prioritize a variety of tasks and responsibilities.
Financial Management:
Monitor and analyze financial performance indicators, such as sales trends, food and labor costs, and profitability, taking proactive measures to address any deviations from targets.
Implement effective cost-control measures without compromising quality or service.
Collaborate with the leadership team to develop strategies for increasing revenue and driving business growth.
Growth Mindset
Works towards improving and developing professional abilities through dedication and hard work.
View setbacks and challenges as learning opportunities and a chance to enhance their performance.
Show resilience and flexibility through a variety of changes and transitions.
Adherence to Policies and Regulations:
Ensure compliance with all relevant laws, regulations, and company policies.
Qualifications and Skills:
Previous experience of minimum 2 years in a leadership role in the hospitality industry.
Proven leadership and team management skills, with the ability to motivate and inspire a diverse workforce.
Strong organizational and multitasking abilities, with exceptional attention to detail.
Excellent communication and interpersonal skills, with the ability to build rapport with both staff and customers.
Sound financial acumen and the ability to analyze and interpret financial data.
Passion for the hospitality and tea industry and a commitment to delivering outstanding service.
Willingness to learn about tea-culture and industry trends with the ability to self educate and retain top tier knowledge.
Knowledge of health and safety regulations and best practices.
Flexibility to work evenings, weekends, and holidays as required.
Essential Functions and Abilities:
This position requires excellent communication skills including verbal and written competencies. The position also requires the ability to read, understand, and interpret general communications and business documents.
This position requires excellent math skills in addition to strong problem solving proficiencies.
Computer skills are required with the specific proficiency of using the internet and business tools like email and Microsoft Word, Excel, and some other software.
This position requires long periods of standing and can often require lifting of heavy supplies or materials.
The job description provided above does not encompass all duties and standards associated with the position. Incumbents will adhere to additional instructions and fulfill any related tasks as assigned by their supervisor, in accordance with company policies and management directives.
Chado Tea Room provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
We're hiring a BAR MANAGER to join our FOH team The BAR MANAGER will be responsible for helping the restaurant exceed service, sales, and profit objectives along with supervising and directing associates in daily work activities. KEY DUTIES AND RESPONSIBILITIES: Oversee and manage all bar staff and bar areas of the restaurant Manage staff, providing them with feedback, maintain a high level of employee morale Ensure positive guest service in all areas; investigate and respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests Recruit, train, motivate bar staff; oversee continual training and performance; keep employee records up-to-date and organized Create an engaging and energetic environment where all associates work as a highly functioning team Create and update the beverage list in coordination with the Director of Procurement and the General Manager Recommend food and beverage pairings; advise guests on beverages based on their personal tastes and food choices Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labour costs SKILLS & QUALIFICATIONS: Certification in related bartending and mixology an asset Smart Serve certification required 1 + years' experience in the field as a Bar Manager or Restaurant Supervisor, in a similar environment 3 + years in bartending In depth knowledge / expertise of the hospitality / food & beverage service industry Diplomacy and hospitality - must exude this always, to employees and clients Well-developed problem solving and decision making capabilities Self-discipline, initiative, leadership ability and outgoing Self-motivated with a high degree of integrity, honesty and ethics; self-starter, flexible, and able to work independently Ability to multi-task, and change priorities constantly as needed in a fast paced environment Exceptional organizational skills Must possess good communication skills for dealing with diverse staff, verbal, written, and presentation WHY WORK FOR US? Competitive Wages Discounts at other associated venues Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement SCALE HOSPITALITY GROUPS recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Mar 28, 2024
Full time
We're hiring a BAR MANAGER to join our FOH team The BAR MANAGER will be responsible for helping the restaurant exceed service, sales, and profit objectives along with supervising and directing associates in daily work activities. KEY DUTIES AND RESPONSIBILITIES: Oversee and manage all bar staff and bar areas of the restaurant Manage staff, providing them with feedback, maintain a high level of employee morale Ensure positive guest service in all areas; investigate and respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests Recruit, train, motivate bar staff; oversee continual training and performance; keep employee records up-to-date and organized Create an engaging and energetic environment where all associates work as a highly functioning team Create and update the beverage list in coordination with the Director of Procurement and the General Manager Recommend food and beverage pairings; advise guests on beverages based on their personal tastes and food choices Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labour costs SKILLS & QUALIFICATIONS: Certification in related bartending and mixology an asset Smart Serve certification required 1 + years' experience in the field as a Bar Manager or Restaurant Supervisor, in a similar environment 3 + years in bartending In depth knowledge / expertise of the hospitality / food & beverage service industry Diplomacy and hospitality - must exude this always, to employees and clients Well-developed problem solving and decision making capabilities Self-discipline, initiative, leadership ability and outgoing Self-motivated with a high degree of integrity, honesty and ethics; self-starter, flexible, and able to work independently Ability to multi-task, and change priorities constantly as needed in a fast paced environment Exceptional organizational skills Must possess good communication skills for dealing with diverse staff, verbal, written, and presentation WHY WORK FOR US? Competitive Wages Discounts at other associated venues Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement SCALE HOSPITALITY GROUPS recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Toronto Beach Club is currently looking for a BAR MANAGER to join our FOH team! The BAR MANAGER will be responsible for helping the restaurant exceed service, sales, and profit objectives along with supervising and directing associates in daily work activities. KEY DUTIES AND RESPONSIBILITIES: Oversee and manage all bar staff and bar areas of the restaurant Manage staff, providing them with feedback, maintain a high level of employee morale Ensure positive guest service in all areas; investigate and respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests Recruit, train, motivate bar staff; oversee continual training and performance; keep employee records up-to-date and organized Create an engaging and energetic environment where all associates work as a highly functioning team Create and update the beverage list in coordination with the Director of Procurement and the General Manager Recommend food and beverage pairings; advise guests on beverages based on their personal tastes and food choices Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labour costs SKILLS & QUALIFICATIONS: Certification in related bartending and mixology an asset Smart Serve certification required 1 + years' experience in the field as a Bar Manager or Restaurant Supervisor, in a similar environment 3 + years in bartending In depth knowledge / expertise of the hospitality / food & beverage service industry Diplomacy and hospitality - must exude this always, to employees and clients Well-developed problem solving and decision making capabilities Self-discipline, initiative, leadership ability and outgoing Self-motivated with a high degree of integrity, honesty and ethics; self-starter, flexible, and able to work independently Ability to multi-task, and change priorities constantly as needed in a fast paced environment Exceptional organizational skills Must possess good communication skills for dealing with diverse staff, verbal, written, and presentation WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement SCALE HOSPITALITY GROUPS recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Mar 28, 2024
Full time
Toronto Beach Club is currently looking for a BAR MANAGER to join our FOH team! The BAR MANAGER will be responsible for helping the restaurant exceed service, sales, and profit objectives along with supervising and directing associates in daily work activities. KEY DUTIES AND RESPONSIBILITIES: Oversee and manage all bar staff and bar areas of the restaurant Manage staff, providing them with feedback, maintain a high level of employee morale Ensure positive guest service in all areas; investigate and respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests Recruit, train, motivate bar staff; oversee continual training and performance; keep employee records up-to-date and organized Create an engaging and energetic environment where all associates work as a highly functioning team Create and update the beverage list in coordination with the Director of Procurement and the General Manager Recommend food and beverage pairings; advise guests on beverages based on their personal tastes and food choices Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labour costs SKILLS & QUALIFICATIONS: Certification in related bartending and mixology an asset Smart Serve certification required 1 + years' experience in the field as a Bar Manager or Restaurant Supervisor, in a similar environment 3 + years in bartending In depth knowledge / expertise of the hospitality / food & beverage service industry Diplomacy and hospitality - must exude this always, to employees and clients Well-developed problem solving and decision making capabilities Self-discipline, initiative, leadership ability and outgoing Self-motivated with a high degree of integrity, honesty and ethics; self-starter, flexible, and able to work independently Ability to multi-task, and change priorities constantly as needed in a fast paced environment Exceptional organizational skills Must possess good communication skills for dealing with diverse staff, verbal, written, and presentation WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement SCALE HOSPITALITY GROUPS recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Position Summary: The Executive Chef responsibilities include directly supporting and enforcing all initiatives given by the Senior Director of Food & Beverage. Responsibilities also include leading, directing and supervising all culinary and stewarding activities as well as overseeing the performance and coordination of all work performed by all culinary and steward Team Members assigned, passing on pertinent information to Room Chefs, Sous Chefs and Team Members and ensuring proper service standards are used in all internal and external Guest experiences. Duties and Responsibilities: Responsible for practicing, supporting and promoting Gun Lake Casino's "Unsurpassed Service" standards at all times. Oversee all hiring, staffing and training of culinary and stewarding employees. Assist in training of all culinary employees, including the development of training agendas and materials. Responsible for developing, implementing and overseeing Food & Beverage Department policy and procedures relevant to all aspects of kitchen operations. Oversee and assist with menu design, recipe development and training for all Food venues. Develop budgets for all culinary and stewarding activities. Responsible for overall cleanliness, sanitation and safety of all areas within the Food & Beverage operation. Responsible for overseeing proper receiving, storage, rotation and pars for food items within the Food & Beverage Department. Assist the Purchasing Department with developing and monitor all product specifications. Responsible for maintaining consistent food specifications, including: taste, appearance, presentation, portion control and quality. Responsible for holding Room Chefs accountable for the food cost, labor cost, and direct expenses. Responsible for morale, engagement and overall performance of all culinary and stewarding Team Members. Must maintain the highest level of professionalism at all times. Will work with departmental and property peers to ensure a strong working relationship and high levels of teamwork. Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health standards and regulations. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee the job performance of Team Members. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Treat each individual with care, dignity, fairness, respect and recognition and ensure open door policy in an "Unsurpassed Service" manner. Coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Gun Lake Casino's policies. Communicate on a consistent basis with all manager, keeping them abreast of all department activities. Ensure that all Team Members adhere to all policies and procedures as set forth by the Senior Director of Food and Beverage and adhere to all Gun Lake Casino's policies and standards. Have a comprehensive and complete knowledge of all food and beverage menu items including their preparation, ingredients, cooking methods, portions and prices. Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Gun Lake Casino's specifications, standards and guidelines. Work closely with Management team to ensure that all products comply with Gun Lake Casino's specifications and cost controls. Responsible to direct and supervise the Executive Steward to maintain cleanliness and sanitation standards in accordance with department policies and the Department of Health. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Gun Lake Casino's guidelines. Monitor, work with facilities and document any culinary and sanitation departments if any area is below standards or not functioning properly. Must be available to work a variety of shifts, weekends and holidays. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or equivalent required. Associate's degree in culinary studies preferred. Six (6) years of culinary leadership experience and ten (10) years of overall culinary experience. Minimum of five (5) years in varied high volume and/or buffet environment with P&L responsibilities preferred. Must possess Serv-Safe or equivalent certification, with a comprehensive understanding of all food safety and sanitation requirements. Proven knowledge of budget development, scheduling and cost control skills. Demonstrated strong understanding of Human Resources related policies and procedures. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Must manage time effectively with minimum supervision. Must be able to handle a flexible schedule. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have strong knowledge of tracking and maintaining Cost of Sales while in conjunctions with creating recipe cards for all styles of cooking bulk, plated and action. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify the "Unsurpassed Service" culture. Comprehensive computer skills in Microsoft Office systems and requisitioning. Must possess the ability to work hands on in any kitchen environment pertaining to a three meal period and high volume production in batch, fine dining, butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Physical Requirements: Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of 6 feet with or without assistance. Must be capable of lifting 50lbs, push 150 to 250lbs on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance. Requires normal sense of smell, taste and touch. Requires normal dexterity to use job related equipment. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually loud. Constant contact with fellow Team Members and Guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug/alcohol test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.
Mar 26, 2024
Full time
Position Summary: The Executive Chef responsibilities include directly supporting and enforcing all initiatives given by the Senior Director of Food & Beverage. Responsibilities also include leading, directing and supervising all culinary and stewarding activities as well as overseeing the performance and coordination of all work performed by all culinary and steward Team Members assigned, passing on pertinent information to Room Chefs, Sous Chefs and Team Members and ensuring proper service standards are used in all internal and external Guest experiences. Duties and Responsibilities: Responsible for practicing, supporting and promoting Gun Lake Casino's "Unsurpassed Service" standards at all times. Oversee all hiring, staffing and training of culinary and stewarding employees. Assist in training of all culinary employees, including the development of training agendas and materials. Responsible for developing, implementing and overseeing Food & Beverage Department policy and procedures relevant to all aspects of kitchen operations. Oversee and assist with menu design, recipe development and training for all Food venues. Develop budgets for all culinary and stewarding activities. Responsible for overall cleanliness, sanitation and safety of all areas within the Food & Beverage operation. Responsible for overseeing proper receiving, storage, rotation and pars for food items within the Food & Beverage Department. Assist the Purchasing Department with developing and monitor all product specifications. Responsible for maintaining consistent food specifications, including: taste, appearance, presentation, portion control and quality. Responsible for holding Room Chefs accountable for the food cost, labor cost, and direct expenses. Responsible for morale, engagement and overall performance of all culinary and stewarding Team Members. Must maintain the highest level of professionalism at all times. Will work with departmental and property peers to ensure a strong working relationship and high levels of teamwork. Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health standards and regulations. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee the job performance of Team Members. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Treat each individual with care, dignity, fairness, respect and recognition and ensure open door policy in an "Unsurpassed Service" manner. Coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Gun Lake Casino's policies. Communicate on a consistent basis with all manager, keeping them abreast of all department activities. Ensure that all Team Members adhere to all policies and procedures as set forth by the Senior Director of Food and Beverage and adhere to all Gun Lake Casino's policies and standards. Have a comprehensive and complete knowledge of all food and beverage menu items including their preparation, ingredients, cooking methods, portions and prices. Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Gun Lake Casino's specifications, standards and guidelines. Work closely with Management team to ensure that all products comply with Gun Lake Casino's specifications and cost controls. Responsible to direct and supervise the Executive Steward to maintain cleanliness and sanitation standards in accordance with department policies and the Department of Health. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Gun Lake Casino's guidelines. Monitor, work with facilities and document any culinary and sanitation departments if any area is below standards or not functioning properly. Must be available to work a variety of shifts, weekends and holidays. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or equivalent required. Associate's degree in culinary studies preferred. Six (6) years of culinary leadership experience and ten (10) years of overall culinary experience. Minimum of five (5) years in varied high volume and/or buffet environment with P&L responsibilities preferred. Must possess Serv-Safe or equivalent certification, with a comprehensive understanding of all food safety and sanitation requirements. Proven knowledge of budget development, scheduling and cost control skills. Demonstrated strong understanding of Human Resources related policies and procedures. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Must manage time effectively with minimum supervision. Must be able to handle a flexible schedule. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have strong knowledge of tracking and maintaining Cost of Sales while in conjunctions with creating recipe cards for all styles of cooking bulk, plated and action. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify the "Unsurpassed Service" culture. Comprehensive computer skills in Microsoft Office systems and requisitioning. Must possess the ability to work hands on in any kitchen environment pertaining to a three meal period and high volume production in batch, fine dining, butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Physical Requirements: Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of 6 feet with or without assistance. Must be capable of lifting 50lbs, push 150 to 250lbs on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance. Requires normal sense of smell, taste and touch. Requires normal dexterity to use job related equipment. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually loud. Constant contact with fellow Team Members and Guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug/alcohol test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.
Job Description The primary focus of the position is to lead ship hotel refurbishment projects for the New Builds & Refurbishments department. The Project Manager is responsible for the planning, development and execution of large-scale projects including conversions, revitalizations, addition of cabins and balconies, ADA and Hotel Repair and Maintenance, among others for the CCL fleet within specifications, budgets and schedules in international shipyards and dry docks as well as in service. The project manager will supervise and monitor contractors / service vendors (including engineers, designers) on refurbishment activities within assigned fleet, as well as repair & maintenance projects for hotel operations. Responsible for managing multi-million dollar projects in a fast paced environment. Essential Functions: Develop the scope of work required to fully satisfy the stakeholders' desired project outcome. Develop specifications for refurbishment areas in compliance with the criteria established by the sponsors. Proactively identify areas of opportunities and propose actionable solutions. Prepare bid documents and design/technical specifications. Review and analyse drawings and specifications presented by internal and external architects and designers, providing feedback and adjustments, considering functionality, operational needs, technical considerations (HVAC, Electrical, Plumbing , or other). Supervise on-board installations including onsite inspections at dry docks to ensure quality adherence/assurance of work completed and timely production. Ensure projects are accomplished following applicable regulatory requirements and that all documents are updated and archived to be reviewed with applicable regulatory agencies such as Lloyds and/ or Coast Guard, ADA. Provide viable solutions and corrective actions in response to unexpected events and in a fast paced environment. Ensure all selected specifications comply with the safety and environmental regulations established by the company and appropriate regulatory agency. Continued research and understanding of current and future regulations (IMO, USPH and ADA) and related impact on refurbishment and hotel repair and maintenance projects. Liaison with Project Development team and stakeholders, project team, architects, designers, electrical and safety managers, and support staff to assure no aspect of the project is overlooked and that project progress is congruent with the original concept. Facilitate effective communication between these individuals Review shop drawings prepared by contractors. Review and track contractor scheduling for execution plans. Manage CPS system for contractor travel approval to coordinate with aligned schedules and agreed start stop dates. Manage HMP process for assigned refurbishment projects. Track budget vs actuals at all stages of the project pre execution, change order process during the installation and post refit. Manage invoice approvals. Consolidate and evaluate contractor bids. Draft and present business plans, budget analysis and project timelines to stakeholders in various departments. Assure appropriate and accurate information flow both within and outside the organization. Maintain close contact with contractors and vendors to resolve any possible challenges in a proactive manner. Approve and source substitutes, if required. Prepare presentation updates for shipboard and shoreside leadership teams as well as updates to DDPMO team during the drydock execution conveying project status, challenges and solutions. Manage close out process including Contractor Evaluation, gathering as build documents, Invoicing approvals for contractors, warranty claims for one year for projects. Qualifications: Bachelor's degree Large scale marine refurbishment experience required Knowledge, Skills and Abilities: MS Office, MS Project and CAD Understanding of project management, planning and scheduling within the vessel refurbishment area. Proficient in project management methodology. Strong communication, problem solving. Ability to effectively manage multiple projects and coordinate activities in a team environment. Experience in a leadership role managing staff with diverse skill sets. Physical Demands: Must be able to remain in a stationary position at a desk and/or computer for extended periods of time. Requires regular movement throughout CCL facilities. May need to stand for long periods of time. Travel: More than 50% ship and shore-based travel Work Conditions: Work primarily in a climate-controlled environment with minimal safety/health hazard potential. Work may require employee to work inside and outside with exposure to changing climate and/or operate machinery. May be requested to work a different shift. The range for this role's base salary is $93,580 - $126,000. Offers to selected candidates will be made on a fair and equitable basis, taking into account specific job-related skills and experience. At Carnival, your total rewards package is much more than your base salary. All non-sales roles participate in an annual cash bonus program, while sales roles have an incentive plan. Director and above roles may also be eligible to participate in Carnival's discretionary equity incentive plan. Plus, Carnival provides comprehensive and innovative benefits to meet your needs, including: Health Benefits: Cost-effective medical, dental and vision plans Employee Assistance Program and other mental health resources Additional programs include company paid term life insurance and disability coverage Financial Benefits: 401(k) plan that includes a company match Employee Stock Purchase plan Paid Time Off Holidays - All full-time and part-time with benefits employees receive days off for 7 company-wide holidays, plus an additional floating holiday to be taken at the employee's discretion. Vacation Time - All full-time employees at the manager and below level start with 14 days/year; director and above level start with 19 days/year. Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 84 hours/year. All employees gain additional vacation time with further tenure. Sick Time - All full-time employees receive 80 hours of sick time each year. Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 60 hours each year. Other Benefits Complementary stand-by cruises, employee discounts on confirmed cruises, plus special rates for family and friends Personal and professional learning and development resources including tuition reimbursement On-site preschool program and wellness center at our Miami campus About Us In addition to other duties/functions, this position requires full commitment and support for promoting ethical and compliant culture. More specifically, this position requires integrity, honesty, and respectful treatment of others, as well as a willingness to speak up when they see misconduct or have concerns. Carnival Cruise Line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun and memorable vacation experiences at an outstanding value. Our employees have a responsibility to be accountable for all actions. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude which is based on fostering an environment of inclusion, trust, a willingness to listen, openness and integrity. Doing this helps us to achieve our ultimate goal, which is to include FUN in everything we do! Speaking of fun, we are officially certified as a Great Place to Work aboard our ships as well as in our global corporate headquarters! Carnival Corporation & plc and Carnival Cruise Line is an equal employment opportunity/affirmative action employer. In this regard, it does not discriminate against any qualified individual on the basis of sex, race, color, national origin, religion, sexual orientation, age, marital status, mental, physical orsensory disability, or any other classification protected by applicable local, state, federal, and/or international law.
Mar 26, 2024
Full time
Job Description The primary focus of the position is to lead ship hotel refurbishment projects for the New Builds & Refurbishments department. The Project Manager is responsible for the planning, development and execution of large-scale projects including conversions, revitalizations, addition of cabins and balconies, ADA and Hotel Repair and Maintenance, among others for the CCL fleet within specifications, budgets and schedules in international shipyards and dry docks as well as in service. The project manager will supervise and monitor contractors / service vendors (including engineers, designers) on refurbishment activities within assigned fleet, as well as repair & maintenance projects for hotel operations. Responsible for managing multi-million dollar projects in a fast paced environment. Essential Functions: Develop the scope of work required to fully satisfy the stakeholders' desired project outcome. Develop specifications for refurbishment areas in compliance with the criteria established by the sponsors. Proactively identify areas of opportunities and propose actionable solutions. Prepare bid documents and design/technical specifications. Review and analyse drawings and specifications presented by internal and external architects and designers, providing feedback and adjustments, considering functionality, operational needs, technical considerations (HVAC, Electrical, Plumbing , or other). Supervise on-board installations including onsite inspections at dry docks to ensure quality adherence/assurance of work completed and timely production. Ensure projects are accomplished following applicable regulatory requirements and that all documents are updated and archived to be reviewed with applicable regulatory agencies such as Lloyds and/ or Coast Guard, ADA. Provide viable solutions and corrective actions in response to unexpected events and in a fast paced environment. Ensure all selected specifications comply with the safety and environmental regulations established by the company and appropriate regulatory agency. Continued research and understanding of current and future regulations (IMO, USPH and ADA) and related impact on refurbishment and hotel repair and maintenance projects. Liaison with Project Development team and stakeholders, project team, architects, designers, electrical and safety managers, and support staff to assure no aspect of the project is overlooked and that project progress is congruent with the original concept. Facilitate effective communication between these individuals Review shop drawings prepared by contractors. Review and track contractor scheduling for execution plans. Manage CPS system for contractor travel approval to coordinate with aligned schedules and agreed start stop dates. Manage HMP process for assigned refurbishment projects. Track budget vs actuals at all stages of the project pre execution, change order process during the installation and post refit. Manage invoice approvals. Consolidate and evaluate contractor bids. Draft and present business plans, budget analysis and project timelines to stakeholders in various departments. Assure appropriate and accurate information flow both within and outside the organization. Maintain close contact with contractors and vendors to resolve any possible challenges in a proactive manner. Approve and source substitutes, if required. Prepare presentation updates for shipboard and shoreside leadership teams as well as updates to DDPMO team during the drydock execution conveying project status, challenges and solutions. Manage close out process including Contractor Evaluation, gathering as build documents, Invoicing approvals for contractors, warranty claims for one year for projects. Qualifications: Bachelor's degree Large scale marine refurbishment experience required Knowledge, Skills and Abilities: MS Office, MS Project and CAD Understanding of project management, planning and scheduling within the vessel refurbishment area. Proficient in project management methodology. Strong communication, problem solving. Ability to effectively manage multiple projects and coordinate activities in a team environment. Experience in a leadership role managing staff with diverse skill sets. Physical Demands: Must be able to remain in a stationary position at a desk and/or computer for extended periods of time. Requires regular movement throughout CCL facilities. May need to stand for long periods of time. Travel: More than 50% ship and shore-based travel Work Conditions: Work primarily in a climate-controlled environment with minimal safety/health hazard potential. Work may require employee to work inside and outside with exposure to changing climate and/or operate machinery. May be requested to work a different shift. The range for this role's base salary is $93,580 - $126,000. Offers to selected candidates will be made on a fair and equitable basis, taking into account specific job-related skills and experience. At Carnival, your total rewards package is much more than your base salary. All non-sales roles participate in an annual cash bonus program, while sales roles have an incentive plan. Director and above roles may also be eligible to participate in Carnival's discretionary equity incentive plan. Plus, Carnival provides comprehensive and innovative benefits to meet your needs, including: Health Benefits: Cost-effective medical, dental and vision plans Employee Assistance Program and other mental health resources Additional programs include company paid term life insurance and disability coverage Financial Benefits: 401(k) plan that includes a company match Employee Stock Purchase plan Paid Time Off Holidays - All full-time and part-time with benefits employees receive days off for 7 company-wide holidays, plus an additional floating holiday to be taken at the employee's discretion. Vacation Time - All full-time employees at the manager and below level start with 14 days/year; director and above level start with 19 days/year. Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 84 hours/year. All employees gain additional vacation time with further tenure. Sick Time - All full-time employees receive 80 hours of sick time each year. Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 60 hours each year. Other Benefits Complementary stand-by cruises, employee discounts on confirmed cruises, plus special rates for family and friends Personal and professional learning and development resources including tuition reimbursement On-site preschool program and wellness center at our Miami campus About Us In addition to other duties/functions, this position requires full commitment and support for promoting ethical and compliant culture. More specifically, this position requires integrity, honesty, and respectful treatment of others, as well as a willingness to speak up when they see misconduct or have concerns. Carnival Cruise Line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun and memorable vacation experiences at an outstanding value. Our employees have a responsibility to be accountable for all actions. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude which is based on fostering an environment of inclusion, trust, a willingness to listen, openness and integrity. Doing this helps us to achieve our ultimate goal, which is to include FUN in everything we do! Speaking of fun, we are officially certified as a Great Place to Work aboard our ships as well as in our global corporate headquarters! Carnival Corporation & plc and Carnival Cruise Line is an equal employment opportunity/affirmative action employer. In this regard, it does not discriminate against any qualified individual on the basis of sex, race, color, national origin, religion, sexual orientation, age, marital status, mental, physical orsensory disability, or any other classification protected by applicable local, state, federal, and/or international law.
CUMULUS MEDIA Cincinnati is looking for a dynamic WFTK 96 rock Multimedia Content Creator PM Drive Host. Our people work in a state-of-the-art facility, take pride in our community and value teamwork. If you can deliver lifestyle headlines, be focused, creative and multi-task and most of all love radio, we should talk. Board work, remotes and production are all a part of what we do, so show us what you've got. We are looking for someone who understands the rock listener lifestyle, who lives and breathes live and local radio, and wants to be involved in the community. Prior on-air experience is a must. Knowledge and know-how for driving listening to our digital platforms, imaging, creativity, website/social media skills and automation is expected. 96 Rock is a 15 year rock station and competes with a 50+ year heritage rock station - we need someone who is ready to take on the challenge and win. Who We Are: CUMULUS Cincinnati, OH currently features 5 stations 92.5 The FOX Classic Rock, WGRR-FM 103.5 Classic Hits, WRRM-FM 98.5 Adult Contemporary, WNNF-FM 94.1 Country and WFTK-FM 96.5 Active Rock. Key Responsibilities: Produce a compelling radio show by using creativity, imagination and exercise of independent professional judgment in writing, producing, interviewing, taping or broadcasting on-air content Great with phones/interacting with callers, interviewing artists/guests and hosting live events Connect with listeners via phones, social, video, web and on-site Daily social media engagement; website and digital content generation Participates in station Programming, Promotions, and Sales meetings and events Assist in production and imaging of the station Live Broadcasts and station appearances, whether paid of unpaid Commercial Production; create killer endorsement ads - both on air and online - for mutually agreed upon products Voice other commercials as assigned Handles emergency news/weather in show; on call for weather disasters/breaking news Ensures logged commercials, promotions, sweepers and any other programming element essential to the station's operations are aired Performs additional duties in small stations, such as production, assisting program director or music director, operating radio transmitter or writing advertising copy. Plays music as specified by music director and music log Job Requirements: To upload your air-check, please paste the audio file into a Word document and save with name format Lastname.Audio and upload as part of your application by selecting "Include a cover letter". Instructions are also provided on the application form. Qualifications: 3 + years of Full-Time On-Air experience with successful ratings history required Strong production skills and knowledge of Op X, VOX Pro/Adobe Audition and Audacity Proficient in Microsoft Office suite and social networking Strong knowledge of all FCC rules and regulations Socially informed and perceptive; up-to-date and in tune daily with the local and national trends and/or specialized knowledge of topics/events related to on-air discussions Demonstrated upbeat personality, informative, entertaining and engaging on the air; able to relate to station audience Pleasant, charismatic and well-controlled voice; excellent pronunciation Excellent verbal and written communication and editing skills; proficient in grammar; ability to make others feel comfortable and open up on air Demonstrated creativity and imagination Can work well in a team environment; collaborative What we offer: Competitive pay Professional growth and career path Focused, responsible and collaborative work environment with the ability, to ask "what if" and try innovative solutions Medical, Dental & Vision Insurance coverage 401K with company match to plan for the long-term Paid Vacation & Holidays- For immediate consideration, please visit For more information about CUMULUS MEDIA, visit our website at: CUMULUS MEDIA is proud to be an Equal Opportunity Employer (EOE). Get job alerts by email. Sign up now!
Mar 25, 2024
Full time
CUMULUS MEDIA Cincinnati is looking for a dynamic WFTK 96 rock Multimedia Content Creator PM Drive Host. Our people work in a state-of-the-art facility, take pride in our community and value teamwork. If you can deliver lifestyle headlines, be focused, creative and multi-task and most of all love radio, we should talk. Board work, remotes and production are all a part of what we do, so show us what you've got. We are looking for someone who understands the rock listener lifestyle, who lives and breathes live and local radio, and wants to be involved in the community. Prior on-air experience is a must. Knowledge and know-how for driving listening to our digital platforms, imaging, creativity, website/social media skills and automation is expected. 96 Rock is a 15 year rock station and competes with a 50+ year heritage rock station - we need someone who is ready to take on the challenge and win. Who We Are: CUMULUS Cincinnati, OH currently features 5 stations 92.5 The FOX Classic Rock, WGRR-FM 103.5 Classic Hits, WRRM-FM 98.5 Adult Contemporary, WNNF-FM 94.1 Country and WFTK-FM 96.5 Active Rock. Key Responsibilities: Produce a compelling radio show by using creativity, imagination and exercise of independent professional judgment in writing, producing, interviewing, taping or broadcasting on-air content Great with phones/interacting with callers, interviewing artists/guests and hosting live events Connect with listeners via phones, social, video, web and on-site Daily social media engagement; website and digital content generation Participates in station Programming, Promotions, and Sales meetings and events Assist in production and imaging of the station Live Broadcasts and station appearances, whether paid of unpaid Commercial Production; create killer endorsement ads - both on air and online - for mutually agreed upon products Voice other commercials as assigned Handles emergency news/weather in show; on call for weather disasters/breaking news Ensures logged commercials, promotions, sweepers and any other programming element essential to the station's operations are aired Performs additional duties in small stations, such as production, assisting program director or music director, operating radio transmitter or writing advertising copy. Plays music as specified by music director and music log Job Requirements: To upload your air-check, please paste the audio file into a Word document and save with name format Lastname.Audio and upload as part of your application by selecting "Include a cover letter". Instructions are also provided on the application form. Qualifications: 3 + years of Full-Time On-Air experience with successful ratings history required Strong production skills and knowledge of Op X, VOX Pro/Adobe Audition and Audacity Proficient in Microsoft Office suite and social networking Strong knowledge of all FCC rules and regulations Socially informed and perceptive; up-to-date and in tune daily with the local and national trends and/or specialized knowledge of topics/events related to on-air discussions Demonstrated upbeat personality, informative, entertaining and engaging on the air; able to relate to station audience Pleasant, charismatic and well-controlled voice; excellent pronunciation Excellent verbal and written communication and editing skills; proficient in grammar; ability to make others feel comfortable and open up on air Demonstrated creativity and imagination Can work well in a team environment; collaborative What we offer: Competitive pay Professional growth and career path Focused, responsible and collaborative work environment with the ability, to ask "what if" and try innovative solutions Medical, Dental & Vision Insurance coverage 401K with company match to plan for the long-term Paid Vacation & Holidays- For immediate consideration, please visit For more information about CUMULUS MEDIA, visit our website at: CUMULUS MEDIA is proud to be an Equal Opportunity Employer (EOE). Get job alerts by email. Sign up now!
Live Your Passion. Add Your Magic. At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here to apply internally. Nail Technician SUMMARY The Spa Nail Technician position will provide exceptional nail services including meticulous sanitation and disinfection procedures, above-perfect polish application, soothing massage and nail spa treatments with the highest levels of professionalism, a customized approach and over-the-top-hospitality to guests of the Spa. Your role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values. ESSENTIAL FUNCTIONS Major areas of responsibility/ management include, but are not limited to: Provide nail services to guests in a timely, courteous and efficient manner including, but not limited to, manicures, pedicures, foot soaks/treatments, etc. Provide nail and spa services both indoors and outdoors. Maintain an agreed upon retail sales to service ratio with the exceptional products, gifts and accessories provided. Maintain an agreed upon minimum upsell percentage. Attend pre/post shift meetings Participate fully in maintaining backbar expenses Complete all necessary record-keeping tasks as they pertain to the operation of the Spa i.e. disinfection of pedicure stations Participate in all advanced training without exception Escorts guests to and from treatment areas in a graceful manner, attending to any immediate needs throughout the Spa visit. Assist in providing information to any inquiries, help to coordinate all guest requests for services and maintain impeccable yourself and spa cleanliness of the Spa. Ensure guest comfort and safety throughout the treatment. Maintain work area with necessary supplies, sanitation and disinfection procedures ensuring treatment area is immaculate at all times (manicure/pedicure stations are clean, pedicure areas are disinfected and labeled "Clean" or "Disinfected", keep counters and products clean). Perform monthly and quarterly deep-clean responsibilities. Assist with cleanliness of all spa areas including all locker rooms. Assist fellow associates with daily operations to support healthy teamwork and contribute to the success of the spa. Assist in any other function as requested by Spa Manager, Director of Rooms or General Manager as it pertains to the spa, lounges, indoor/outdoor area, retail area, pool area. Participate fully in any/all promotions within and outside the spa, hotel or at off-site events. QUALIFICATIONS High school or equivalent education Ability to communicate clearly and speak, read, write and understand English Valid Nail Technician license from the California Department of Consumer Affairs - Board of Barbering and Cosmetology. Continuing Education as required to maintain license/certification. 2+ years' experience as a Nail Technician in a stand-alone spa or luxury hotel/resort spa. Exceptional skill and the ability to stay on time with nail service schedule PREFERRED Luxury experience strongly preferred Bachelor's Degree BENEFICIAL Advanced training in nail art Advanced training in spa nail treatments Knowledge of botanical ingredients, thalassotherapy, reflexology, Ayurveda or any holistic wellness field/modality Knowledge of general wellness practices such as yoga, meditation, etc. PHYSICAL REQUIREMENTS Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 6 hours in length. Length of time of these tasks may vary from day to day and task to task. Must be able to exert well-paced ability to reach different outlets and other departments of the Resort on a timely basis. Must be able to exert well-paced ability in limited space. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. Must be able to lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Mar 24, 2024
Full time
Live Your Passion. Add Your Magic. At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here to apply internally. Nail Technician SUMMARY The Spa Nail Technician position will provide exceptional nail services including meticulous sanitation and disinfection procedures, above-perfect polish application, soothing massage and nail spa treatments with the highest levels of professionalism, a customized approach and over-the-top-hospitality to guests of the Spa. Your role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values. ESSENTIAL FUNCTIONS Major areas of responsibility/ management include, but are not limited to: Provide nail services to guests in a timely, courteous and efficient manner including, but not limited to, manicures, pedicures, foot soaks/treatments, etc. Provide nail and spa services both indoors and outdoors. Maintain an agreed upon retail sales to service ratio with the exceptional products, gifts and accessories provided. Maintain an agreed upon minimum upsell percentage. Attend pre/post shift meetings Participate fully in maintaining backbar expenses Complete all necessary record-keeping tasks as they pertain to the operation of the Spa i.e. disinfection of pedicure stations Participate in all advanced training without exception Escorts guests to and from treatment areas in a graceful manner, attending to any immediate needs throughout the Spa visit. Assist in providing information to any inquiries, help to coordinate all guest requests for services and maintain impeccable yourself and spa cleanliness of the Spa. Ensure guest comfort and safety throughout the treatment. Maintain work area with necessary supplies, sanitation and disinfection procedures ensuring treatment area is immaculate at all times (manicure/pedicure stations are clean, pedicure areas are disinfected and labeled "Clean" or "Disinfected", keep counters and products clean). Perform monthly and quarterly deep-clean responsibilities. Assist with cleanliness of all spa areas including all locker rooms. Assist fellow associates with daily operations to support healthy teamwork and contribute to the success of the spa. Assist in any other function as requested by Spa Manager, Director of Rooms or General Manager as it pertains to the spa, lounges, indoor/outdoor area, retail area, pool area. Participate fully in any/all promotions within and outside the spa, hotel or at off-site events. QUALIFICATIONS High school or equivalent education Ability to communicate clearly and speak, read, write and understand English Valid Nail Technician license from the California Department of Consumer Affairs - Board of Barbering and Cosmetology. Continuing Education as required to maintain license/certification. 2+ years' experience as a Nail Technician in a stand-alone spa or luxury hotel/resort spa. Exceptional skill and the ability to stay on time with nail service schedule PREFERRED Luxury experience strongly preferred Bachelor's Degree BENEFICIAL Advanced training in nail art Advanced training in spa nail treatments Knowledge of botanical ingredients, thalassotherapy, reflexology, Ayurveda or any holistic wellness field/modality Knowledge of general wellness practices such as yoga, meditation, etc. PHYSICAL REQUIREMENTS Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 6 hours in length. Length of time of these tasks may vary from day to day and task to task. Must be able to exert well-paced ability to reach different outlets and other departments of the Resort on a timely basis. Must be able to exert well-paced ability in limited space. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. Must be able to lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Join us for this incredible opportunity to be part of our team as an Integrative Wellbeing Coordinator (Part Time) at Miraval Austin Resort and Spa located in Austin, TX. Not only will you be part of a rock-star team, but you will also get to be part of a team that won North America's Best Resort Spa and Texas' Best Resort Spa by World Spa Awards! More than a spa resort, health retreat, or luxury hotel, Miraval Austin is an unrivaled wellbeing space that puts purpose and people at our core, serving as a catalyst for changing lives and celebrating individuality. We offer excellent benefits: Free room nights, Discounted and Friends & Family Room Rates Medical, Prescription, Dental and Vision Insurance with only a 30 day waiting period 401K with company match Generous Paid Time Off policy Paid Family Bonding Time and Adoption Assistance Tuition Reimbursement Free colleague meals during shift Employee Stock Purchase Plan Access to resort facilities including spa services, programming, hiking trails and gym Discounts at various retailers -Apple, AT&T, Verizon, Headspace and many more Exact benefit package is contingent on status Job Overview - The primary function of the Integrative Wellbeing Coordinator is to assist the Director of Integrative Wellbeing and the Assistant Director of Integrative Wellbeing with daily functioning of the department, including keeping reports and schedules up to date and accurate. This is primarily an administrative role. Some responsibilities include but are not limited to: Reserving meeting space in our PMS, Resort Suites, for classes, workshops and private sessions Enter class schedule in Resort Suites and revisions as needed Maintain current schedules on all collateral physical and online and appropriate timeframe - daily, weekly, monthly, quarterly Process and post charges in Resort Suites Assisting with quarterly master schedule development Assist in maintaining reader board content (daily and weekly) Serve as the liaison with Reservations Team, Groups/Sales Team and Marketing Team Daily and weekly booking of groups in partnership with Sales Team Daily guest communication and notifications to guests of change of schedules Daily support for the department in all areas - including but not limited to assistance setting up/break down of classes, guest communication, guest tours, printing/posting signage Other responsibilities as assigned LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate 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 noise level in the work environment is usually very low to moderate. The work environment is a shared office. Qualifications - Ideal candidates will possess: Excellent written and verbal communication skills Solution oriented mindset, initiative and Must be proficient in Word, Excel and Power Point Minimum 3-5 years experience in a resort administrative position a plus Strong interest in mindfulness and overall well-being is preferred but not required Must be available to work weekends. As part of the Hyatt and Miraval family, we offer a complete benefits package including: Robust PTO Policy Health, Dental, Vision, and Life Insurance for full-time colleagues. Free parking and colleague meal. Complementary and discount Hyatt nights. Use of facilities, ability to participate in classes, and discounts on Spa services. 401(k) and ESPP. Miraval associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it is career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.
Mar 24, 2024
Full time
Join us for this incredible opportunity to be part of our team as an Integrative Wellbeing Coordinator (Part Time) at Miraval Austin Resort and Spa located in Austin, TX. Not only will you be part of a rock-star team, but you will also get to be part of a team that won North America's Best Resort Spa and Texas' Best Resort Spa by World Spa Awards! More than a spa resort, health retreat, or luxury hotel, Miraval Austin is an unrivaled wellbeing space that puts purpose and people at our core, serving as a catalyst for changing lives and celebrating individuality. We offer excellent benefits: Free room nights, Discounted and Friends & Family Room Rates Medical, Prescription, Dental and Vision Insurance with only a 30 day waiting period 401K with company match Generous Paid Time Off policy Paid Family Bonding Time and Adoption Assistance Tuition Reimbursement Free colleague meals during shift Employee Stock Purchase Plan Access to resort facilities including spa services, programming, hiking trails and gym Discounts at various retailers -Apple, AT&T, Verizon, Headspace and many more Exact benefit package is contingent on status Job Overview - The primary function of the Integrative Wellbeing Coordinator is to assist the Director of Integrative Wellbeing and the Assistant Director of Integrative Wellbeing with daily functioning of the department, including keeping reports and schedules up to date and accurate. This is primarily an administrative role. Some responsibilities include but are not limited to: Reserving meeting space in our PMS, Resort Suites, for classes, workshops and private sessions Enter class schedule in Resort Suites and revisions as needed Maintain current schedules on all collateral physical and online and appropriate timeframe - daily, weekly, monthly, quarterly Process and post charges in Resort Suites Assisting with quarterly master schedule development Assist in maintaining reader board content (daily and weekly) Serve as the liaison with Reservations Team, Groups/Sales Team and Marketing Team Daily and weekly booking of groups in partnership with Sales Team Daily guest communication and notifications to guests of change of schedules Daily support for the department in all areas - including but not limited to assistance setting up/break down of classes, guest communication, guest tours, printing/posting signage Other responsibilities as assigned LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate 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 noise level in the work environment is usually very low to moderate. The work environment is a shared office. Qualifications - Ideal candidates will possess: Excellent written and verbal communication skills Solution oriented mindset, initiative and Must be proficient in Word, Excel and Power Point Minimum 3-5 years experience in a resort administrative position a plus Strong interest in mindfulness and overall well-being is preferred but not required Must be available to work weekends. As part of the Hyatt and Miraval family, we offer a complete benefits package including: Robust PTO Policy Health, Dental, Vision, and Life Insurance for full-time colleagues. Free parking and colleague meal. Complementary and discount Hyatt nights. Use of facilities, ability to participate in classes, and discounts on Spa services. 401(k) and ESPP. Miraval associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it is career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.
Salamander Middleburg is looking for a Banquet Service leader to join our Five-star Banquets team! Salamander Middleburg is a Triple 5 Star Luxury Resort located in beautiful Middleburg, VA. We offer professional privileges, training and growth both within this beautiful horse & wine country and beyond. As an expanding luxury hospitality portfolio, the advantages and opportunities are endless - let your entrepreneurial spirit shine. The Banquet Setup Assistant Manager will work with the Director of Banquets and collaborate with the Food & Beverage leadership team to develop banquet and catering related programs, processes and standards. In this crucial role within Food and Beverage, you will have operational responsibility over the banquet setup department as you support our team in creating and delivering exceptional guest and residential experiences. You are a positive role model, motivating banquet and setup teams by controlling our public space and event furniture, outdoor furniture, outdoor rentable equipment. Contribute to the profitability and effective operation by controlling China, glass, silver and equipment on a daily basis. You promote the Salamander Hospitality culture of making our guests feel welcome, respected, appreciated and special, while upholding and ensuring compliance with all company and departmental policies and procedures. ESSENTIAL FUNCTIONS: Major areas of responsibility/ management include, but are not limited to: • Execute banquet and catering functions as directed according to BEO's, function timelines and group resumes • Review communications provided by the Food & Beverage leadership team, Catering and Sales team and Conference Services team i.e., group resumes, daily/weekly in house groups, BEOs, room set up diagrams • Create standards for banquet operations execution, buffets, breaks, plated events, room set up and break down, equipment maintenance • Communicate information, all changes, special needs to the department associates, kitchen team and other supportive departments prior to and during events • Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. • Inspect and oversee the cleanliness and maintenance of all indoor and outdoor function space, public areas, and service areas on all banquet levels; coordinate with Engineering to ensure repairs and maintenance is completed • Interview, select, train, supervise, counsel, schedule and discipline department associates accordingly • Coordinate and create monthly forecasts with help of department heads that are stake holders in the banquets department • Overseeing event setup and breakdown, including the setup of tables, chairs, and other furniture • Ensuring that all Banquet associates follow safety standards and procedures during setup and throughout an event. • Ensuring that all equipment for banquet event orders are fulfilled and picked up by the 3rd party vendors on time and in accordance with client's and property's specifications. QUALIFICATIONS: • Minimum of 4 years' banquet service background with at least 2 years in management position preferred. • Advanced skills in Word, Excel, PowerPoint, and Outlook, Teams; daily use of nearly all programs will occur • Luxury hotel experience strongly preferred BENEFITS: • Health & Welfare • 401 K Retirement plan/ Full-Time and Part-Time Service Professionals are eligible • Dental and Vision • Generous Paid Time Off • Company Paid Holidays (8) • Access Privileges & Discount Programs for employees, friends & family discounts on room stays at all Salamander locations. • Discounts on dining, retail, spa, golf, and other hotel & resort amenities • Free daily meals • Free uniforms We invite you to explore joining this friendly, diverse and enthusiastic team of professionals, striving to provide the very best in service and driven to maintain Forbes 5-Star status, a catalyst that has catapulted this spectacular resort into one of the world's most coveted and elite destinations. "Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law."
Mar 23, 2024
Full time
Salamander Middleburg is looking for a Banquet Service leader to join our Five-star Banquets team! Salamander Middleburg is a Triple 5 Star Luxury Resort located in beautiful Middleburg, VA. We offer professional privileges, training and growth both within this beautiful horse & wine country and beyond. As an expanding luxury hospitality portfolio, the advantages and opportunities are endless - let your entrepreneurial spirit shine. The Banquet Setup Assistant Manager will work with the Director of Banquets and collaborate with the Food & Beverage leadership team to develop banquet and catering related programs, processes and standards. In this crucial role within Food and Beverage, you will have operational responsibility over the banquet setup department as you support our team in creating and delivering exceptional guest and residential experiences. You are a positive role model, motivating banquet and setup teams by controlling our public space and event furniture, outdoor furniture, outdoor rentable equipment. Contribute to the profitability and effective operation by controlling China, glass, silver and equipment on a daily basis. You promote the Salamander Hospitality culture of making our guests feel welcome, respected, appreciated and special, while upholding and ensuring compliance with all company and departmental policies and procedures. ESSENTIAL FUNCTIONS: Major areas of responsibility/ management include, but are not limited to: • Execute banquet and catering functions as directed according to BEO's, function timelines and group resumes • Review communications provided by the Food & Beverage leadership team, Catering and Sales team and Conference Services team i.e., group resumes, daily/weekly in house groups, BEOs, room set up diagrams • Create standards for banquet operations execution, buffets, breaks, plated events, room set up and break down, equipment maintenance • Communicate information, all changes, special needs to the department associates, kitchen team and other supportive departments prior to and during events • Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. • Inspect and oversee the cleanliness and maintenance of all indoor and outdoor function space, public areas, and service areas on all banquet levels; coordinate with Engineering to ensure repairs and maintenance is completed • Interview, select, train, supervise, counsel, schedule and discipline department associates accordingly • Coordinate and create monthly forecasts with help of department heads that are stake holders in the banquets department • Overseeing event setup and breakdown, including the setup of tables, chairs, and other furniture • Ensuring that all Banquet associates follow safety standards and procedures during setup and throughout an event. • Ensuring that all equipment for banquet event orders are fulfilled and picked up by the 3rd party vendors on time and in accordance with client's and property's specifications. QUALIFICATIONS: • Minimum of 4 years' banquet service background with at least 2 years in management position preferred. • Advanced skills in Word, Excel, PowerPoint, and Outlook, Teams; daily use of nearly all programs will occur • Luxury hotel experience strongly preferred BENEFITS: • Health & Welfare • 401 K Retirement plan/ Full-Time and Part-Time Service Professionals are eligible • Dental and Vision • Generous Paid Time Off • Company Paid Holidays (8) • Access Privileges & Discount Programs for employees, friends & family discounts on room stays at all Salamander locations. • Discounts on dining, retail, spa, golf, and other hotel & resort amenities • Free daily meals • Free uniforms We invite you to explore joining this friendly, diverse and enthusiastic team of professionals, striving to provide the very best in service and driven to maintain Forbes 5-Star status, a catalyst that has catapulted this spectacular resort into one of the world's most coveted and elite destinations. "Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law."
Public School of North Carolina
Burlington, North Carolina
ALAMANCE-BURLINGTON SCHOOL SYSTEM POSITION DESCRIPTION POSITION TITLE School Nutrition Supervisor SCHOOL/DEPARTMENT Central Office SALARY Salary Grade 68 FLSA STATUS Exempt REPORTS TO Director of School Nutrition Services SUPERVISES Cafeteria Managers and Assistants WORK WEEK SCHEDULE Monday - Friday WORK HOURS 40 Minimum NUMBER OF MONTHS PER YEAR 12 Months POSITION PURPOSE: The School Nutrition Supervisor is responsible for planning, monitoring, supervising and providing assistance to all School Nutrition Managers in the district in the provisioning, operation, and functions of the school food service facility (cafeteria) with a staff serving breakfast and lunch with additional ala carte sales. MINIMUM QUALIFICATIONS: High School diploma or GED Any equivalent combination of training and management experience that provides the required knowledge, skills and abilities KNOWLEDGE, SKILLS, AND ABILITIES Ability to supervise and train SN staff members in a professional, positive and engaging manner. Knowledge of nutrition principles, food preparation, recipe development, safety, and sanitation. Ability to read and interpret federal, state, and local standards concerning food production, sanitation, nutrition, and procurement. Skills in the use of commercial food preparation equipment and desire to learn about procurement. Basic computer skills, including Microsoft Office Software, and a strong desire to develop additional technology skills. Task oriented and the ability to prioritize various tasks at one time. Reliable transportation to and from work with a strong work history of dependability. EDUCATION, TRAINING, AND EXPERIENCE A Bachelor's degree in Dietetics, Nutrition, Hotel/Restaurant Management, Food Service, or other closely related field OR a minimum of a high school diploma/GED with five years' experience in school food service management. CERTIFICATION AND LICENSE REQUIREMENTS Continued participation in food service continuing education courses as required by the USDA Must possess a valid driver's license issued by the NC Department of Motor Vehicles Current Servsafe Certification PREFERRED QUALIFICATIONS: Advanced training in USDA Professional Standard requirements ESSENTIAL DUTIES AND RESPONSIBILITIES Directly supervise and assist School Nutrition managers in all school sites Ensure compliance with all federal, state and local regulations. Train onsite staff in food production, sanitation and nutrition. Provide feedback to the director on the effectiveness of the food service operation at each school site. Provide support for School Nutrition managers and assistant managers. Plan and implement various aspects of the School Nutrition program Work with menu planner to ensure compliance with federal, state, and local regulations. Work with cafeteria managers to ensure HACCP implementation at each school site. Work with school staff to organize and implement food tasting events. Review food orders to ensure compliance with ordering practices and to maintain appropriate inventory levels. Attend training as required. Work with school nutrition managers and central office staff to select equipment for school cafeterias. Work in cafeteria as needed to support cafeteria staff or for special projects. Instruct and model basic nutrition education and sanitation with cafeteria staff, students, teachers and community members. Other assignments related to School Nutrition as assigned by Director. WORKING CONDITIONS PHYSICAL DEMANDS Work is considered moderate to heavy physical work requiring the exertion of up to 50 pounds of force. Must be able to withstand heat and standing for long periods of time. Some walking, moving, climbing, carrying, bending, kneeling, crawling, reaching, handling, pushing, and pulling can be involved. WORK ENVIRONMENT Employees in this position are required to work in indoor and outdoor environments, and come into direct contact with ABSS staff, students and the public. ACKNOWLEDGEMENTS The following signatures acknowledge that the supervisor has verified the accuracy of the position description, has discussed position requirements with the employee, and has advised the employee of work performance expectations Reviewed by: Employee's Signature Date Approval by: Supervisor's Signature Date The completed and signed position description shall be maintained at the employee's work location, shall be reviewed with the employee by his or her immediate supervisor, should be revised as required, and shall serve as the basis for all required evaluations. DISCLAIMER: The above statements are intended to describe the general purpose and responsibilities assigned to this position. They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills that may be required of the employees assigned to this position. This description may be revised by the supervisor, with HC review and approval, any time.
Mar 23, 2024
Full time
ALAMANCE-BURLINGTON SCHOOL SYSTEM POSITION DESCRIPTION POSITION TITLE School Nutrition Supervisor SCHOOL/DEPARTMENT Central Office SALARY Salary Grade 68 FLSA STATUS Exempt REPORTS TO Director of School Nutrition Services SUPERVISES Cafeteria Managers and Assistants WORK WEEK SCHEDULE Monday - Friday WORK HOURS 40 Minimum NUMBER OF MONTHS PER YEAR 12 Months POSITION PURPOSE: The School Nutrition Supervisor is responsible for planning, monitoring, supervising and providing assistance to all School Nutrition Managers in the district in the provisioning, operation, and functions of the school food service facility (cafeteria) with a staff serving breakfast and lunch with additional ala carte sales. MINIMUM QUALIFICATIONS: High School diploma or GED Any equivalent combination of training and management experience that provides the required knowledge, skills and abilities KNOWLEDGE, SKILLS, AND ABILITIES Ability to supervise and train SN staff members in a professional, positive and engaging manner. Knowledge of nutrition principles, food preparation, recipe development, safety, and sanitation. Ability to read and interpret federal, state, and local standards concerning food production, sanitation, nutrition, and procurement. Skills in the use of commercial food preparation equipment and desire to learn about procurement. Basic computer skills, including Microsoft Office Software, and a strong desire to develop additional technology skills. Task oriented and the ability to prioritize various tasks at one time. Reliable transportation to and from work with a strong work history of dependability. EDUCATION, TRAINING, AND EXPERIENCE A Bachelor's degree in Dietetics, Nutrition, Hotel/Restaurant Management, Food Service, or other closely related field OR a minimum of a high school diploma/GED with five years' experience in school food service management. CERTIFICATION AND LICENSE REQUIREMENTS Continued participation in food service continuing education courses as required by the USDA Must possess a valid driver's license issued by the NC Department of Motor Vehicles Current Servsafe Certification PREFERRED QUALIFICATIONS: Advanced training in USDA Professional Standard requirements ESSENTIAL DUTIES AND RESPONSIBILITIES Directly supervise and assist School Nutrition managers in all school sites Ensure compliance with all federal, state and local regulations. Train onsite staff in food production, sanitation and nutrition. Provide feedback to the director on the effectiveness of the food service operation at each school site. Provide support for School Nutrition managers and assistant managers. Plan and implement various aspects of the School Nutrition program Work with menu planner to ensure compliance with federal, state, and local regulations. Work with cafeteria managers to ensure HACCP implementation at each school site. Work with school staff to organize and implement food tasting events. Review food orders to ensure compliance with ordering practices and to maintain appropriate inventory levels. Attend training as required. Work with school nutrition managers and central office staff to select equipment for school cafeterias. Work in cafeteria as needed to support cafeteria staff or for special projects. Instruct and model basic nutrition education and sanitation with cafeteria staff, students, teachers and community members. Other assignments related to School Nutrition as assigned by Director. WORKING CONDITIONS PHYSICAL DEMANDS Work is considered moderate to heavy physical work requiring the exertion of up to 50 pounds of force. Must be able to withstand heat and standing for long periods of time. Some walking, moving, climbing, carrying, bending, kneeling, crawling, reaching, handling, pushing, and pulling can be involved. WORK ENVIRONMENT Employees in this position are required to work in indoor and outdoor environments, and come into direct contact with ABSS staff, students and the public. ACKNOWLEDGEMENTS The following signatures acknowledge that the supervisor has verified the accuracy of the position description, has discussed position requirements with the employee, and has advised the employee of work performance expectations Reviewed by: Employee's Signature Date Approval by: Supervisor's Signature Date The completed and signed position description shall be maintained at the employee's work location, shall be reviewed with the employee by his or her immediate supervisor, should be revised as required, and shall serve as the basis for all required evaluations. DISCLAIMER: The above statements are intended to describe the general purpose and responsibilities assigned to this position. They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills that may be required of the employees assigned to this position. This description may be revised by the supervisor, with HC review and approval, any time.
Compass Corporate Position Title: title Pay Grade: payGrade_obj Salary: $105000 - $115000 / year Other Forms of Compensation: A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. Our 225,000 associates work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here to view the step-by-step instructions to refer a friend to this position. Job Summary Working as a District Manager (DM), you will lead a cross-functional team and manage multiple accounts within your territory. You will provide overall planning and direction to achieve operations and financial goals, align with all applicable regulations, maintain strong client relationships, and ensure we continuously support our communities in our dynamic environment. Key Responsibilities: Leads, manages, and encourages a complementary team of Resident District Managers and/or Directors of Dining Services, and their teams, to provide outstanding service Drives and develops self and team towards building positive relationships with client(s) and achievement of critical metrics (profitability, safety, engagement, etc.) May serve on the regional leadership team; participates in ongoing conversations with peers to share best practices, mitigate risks, champion diversity, and build community Leads accounts in territory, ensuring decisions are weighed for risk/reward and short/long term implications Supports senior leadership in setting the cultural tone in district and region; meets regularly with team and partners to ensure full visibility, understanding, safety, and accountability Serves as representative/brand ambassador of territory; attends client and community engagement events Collaborates with the Sales, Retention, and Finance teams on sales proforma and proposal development; participates in full sales and retention process Collaborates with partners to support district needs and solves problems by thinking through all angles and downstream impacts Ensures compliance with regional, state, and local policies governing meal and retail programs, along with safety and QA requirements; conducts audits and offers solutions for improvement Champions development, performance evaluations, succession planning, and building single- and multi-unit management skills such as a full understanding of all roles within operation; support team with tools and systems Owns financial results/P&L for districts in the territory, and works with leadership to ensure accuracy in reporting, forecasting, and budgeting Completes required reports on time as outlined by policy Ensures consistent and fair administration of all policies and procedures Required Qualifications: Bachelor's degree from an accredited college or university, or five (5) years progressive experience in multi-unit food service, hospitality management, plant operations management, environmental services, laundry, or other Support Services areas in lieu of degree Preferred Qualifications: Strong background in a leadership role with exposure to contract/budget management, customer service, people development, food services, negotiations, etc. Has a consistent track record and knowledge of growing a business, along with proven business and financial proficiencies. Has the ability to think quickly, analytically, strategically, and accurately Shows expert client relationship, influencing, presentation, listening, and communications (written and verbal) skills Champions the inclusive approach, and is proactive, positive, professional, flexible, and resilient Demonstrates initiative, ownership, multitasking, prioritization, and organization skills Proficient in the use of Microsoft Suite Extensive travel is required in this position Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Req ID: Compass Corporate STEPHANIE FREER req_classification
Mar 21, 2024
Full time
Compass Corporate Position Title: title Pay Grade: payGrade_obj Salary: $105000 - $115000 / year Other Forms of Compensation: A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. Our 225,000 associates work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here to view the step-by-step instructions to refer a friend to this position. Job Summary Working as a District Manager (DM), you will lead a cross-functional team and manage multiple accounts within your territory. You will provide overall planning and direction to achieve operations and financial goals, align with all applicable regulations, maintain strong client relationships, and ensure we continuously support our communities in our dynamic environment. Key Responsibilities: Leads, manages, and encourages a complementary team of Resident District Managers and/or Directors of Dining Services, and their teams, to provide outstanding service Drives and develops self and team towards building positive relationships with client(s) and achievement of critical metrics (profitability, safety, engagement, etc.) May serve on the regional leadership team; participates in ongoing conversations with peers to share best practices, mitigate risks, champion diversity, and build community Leads accounts in territory, ensuring decisions are weighed for risk/reward and short/long term implications Supports senior leadership in setting the cultural tone in district and region; meets regularly with team and partners to ensure full visibility, understanding, safety, and accountability Serves as representative/brand ambassador of territory; attends client and community engagement events Collaborates with the Sales, Retention, and Finance teams on sales proforma and proposal development; participates in full sales and retention process Collaborates with partners to support district needs and solves problems by thinking through all angles and downstream impacts Ensures compliance with regional, state, and local policies governing meal and retail programs, along with safety and QA requirements; conducts audits and offers solutions for improvement Champions development, performance evaluations, succession planning, and building single- and multi-unit management skills such as a full understanding of all roles within operation; support team with tools and systems Owns financial results/P&L for districts in the territory, and works with leadership to ensure accuracy in reporting, forecasting, and budgeting Completes required reports on time as outlined by policy Ensures consistent and fair administration of all policies and procedures Required Qualifications: Bachelor's degree from an accredited college or university, or five (5) years progressive experience in multi-unit food service, hospitality management, plant operations management, environmental services, laundry, or other Support Services areas in lieu of degree Preferred Qualifications: Strong background in a leadership role with exposure to contract/budget management, customer service, people development, food services, negotiations, etc. Has a consistent track record and knowledge of growing a business, along with proven business and financial proficiencies. Has the ability to think quickly, analytically, strategically, and accurately Shows expert client relationship, influencing, presentation, listening, and communications (written and verbal) skills Champions the inclusive approach, and is proactive, positive, professional, flexible, and resilient Demonstrates initiative, ownership, multitasking, prioritization, and organization skills Proficient in the use of Microsoft Suite Extensive travel is required in this position Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Req ID: Compass Corporate STEPHANIE FREER req_classification
Job Details Job Location BlueWater Resort and Casino - Parker, AZ Position Type Full Time Job Shift Any Description SUMMARY: The Kitchen Operations Manager will oversee the kitchen by actively supervising, coaching, counseling, directing, training and mentoring employees in meeting company quality standards. The Kitchen Operations Manager will manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area. ESSENTIAL DUTIES & RESPONSIBILITIES: Performs all functions in accordance with applicable Tribal, gaming regulations, Federal, State, Health and Safety Regulations, BlueWater Resort & Casino policies and procedures and internal controls. Oversite of the cleaning and sanitizing F&B back of house areas to create a safe and sanitary environment for internal and external guests. Provide leadership and support to management and direct reports within the Food and Beverage Department. Schedule and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establish controls to minimize food and supply waste and theft. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Responsible for upholding BlueWater Resort & Casino integrity and standards for quality and service: establish and ensure completion of operational priorities. Reviews weekly, monthly and quarterly financial statements with Director Implement effective controls for food, beverage and labor costs among all departments. Oversees inventory of food products and coordinates product ordering for all kitchen and food production areas. Achieve and exceed financial, guest service, and associate metrics goals. Maintains a current knowledge of menu items, products, current styles and trends in the food service area. Identify and assist in resolution of operational deficiencies, deviations and variances to standards Assist with menu engineering, procurement efficiencies, sales enhancements, productivity improvement and concept reinvention. Ensure departments develop and implement schedules for the operation of all restaurants and bars to achieve ultimate products and services with a profitable result. Oversees training of new team members to help them understand and excel in their position by continuously evaluating performance and encourages improvement of all food service team members. Oversee departmental training, mentoring and coach programs to develop well-trained kitchen team members. Ensure quality standards and service are maintained. Ensures that kitchen equipment is operated safely and with reasonable care. Creates menus for Buffets and EDR including daily/nightly specials, buffets that are attractive to guests in conjunction with the Director. Ensures food items are appealing, tasty and served fresh. Provides assistance and instruction to team members and makes routine hiring decisions for back of house food service. Communicates daily with management, other department heads and team members to ensure proper operating procedures are in compliance. Attends, and satisfactorily completes all required training as assigned and required. Abide by all Arizona State Liquor Laws Title 4, and Colorado River Indian Tribes Alcohol Beverage Ordinance. Abide by Guest Service Agreement for BlueWater Resort & Casino. Abide by F & B department policies and procedures. Performs all functions in accordance with Tribal, Federal, State Health & Safety Regulations, Gaming Regulations, and BlueWater Resort & Casino policies and procedures. All other duties as assigned (job description permitting), or as approved by the Tribal Gaming Agency. Qualifications KNOWLEDGE, SKILLS & ABILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures. Working knowledge of inventory control systems and Agilysys, preferred. Extensive knowledge of food service equipment. Exceptional attention to detail and organizational skills. Ability to communicate with team members, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to communicate, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability and full understanding to calculate advanced math functions dealing with P&L statements, financial statements and POS cash/credit transactions, cash reconciliation and product inventory. Ability to handle cash accurately and responsibly. QUALIFICATIONS & REQUIREMENTS: BA or BS with culinary major, or degree from nationally recognized culinary school. Minimum 10 years management experience in restaurant, multi-outlet experience. Preferably in a hotel environment. Nationally recognized, advanced food service sanitation training course certification. Must have excellent people management skills, the ability to manage multiple venues. Must acquire and maintain a valid C.R.I.T Environmental Health Food Handlers Card, ServSafe Certification, as well as any other required trainings from compliance. Valid Driver's License. Must obtain and maintain a valid gaming license from the Tribal Gaming Agency prior to beginning work and must renew annually. Must be able to adhere to all BlueWater Resort & Casino and CDC guidelines in regards to the wearing of PPE (including but not limited to a mask and gloves). Must attend in-house comprehensive cleaning and disinfecting training on COVID-19 and other infectious diseases. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to handle or feel and talk or hear. The employee is regularly required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or moves up to 30 pounds and push, pull, or drags up to 100 lbs. Specific vision abilities required by this job include close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: Indoor environment. This position regularly works indoors but may work outdoors in cold and/or extreme heat. The noise level in the work environment is generally quiet to moderate and may become excessively noisy at times. Will have contact with employees, external agencies and the public. The employee is occasionally exposed to fumes or airborne practices, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate. Flashing lights from slot machines and band lighting. ACCESSIBILITY: Restricted Disclaimer: The duties and responsibilities identified in this position description are illustrative only and are in no way intended to be a complete list of activities that may be required of an incumbent. The information contained in this job description is for compliance with the American Disabilities Act (ADA) and is not an exhaustive list of duties performed for this position. Additional duties are performed by the individual currently holding this position and additional duties may be assigned.
Mar 21, 2024
Full time
Job Details Job Location BlueWater Resort and Casino - Parker, AZ Position Type Full Time Job Shift Any Description SUMMARY: The Kitchen Operations Manager will oversee the kitchen by actively supervising, coaching, counseling, directing, training and mentoring employees in meeting company quality standards. The Kitchen Operations Manager will manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area. ESSENTIAL DUTIES & RESPONSIBILITIES: Performs all functions in accordance with applicable Tribal, gaming regulations, Federal, State, Health and Safety Regulations, BlueWater Resort & Casino policies and procedures and internal controls. Oversite of the cleaning and sanitizing F&B back of house areas to create a safe and sanitary environment for internal and external guests. Provide leadership and support to management and direct reports within the Food and Beverage Department. Schedule and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establish controls to minimize food and supply waste and theft. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Responsible for upholding BlueWater Resort & Casino integrity and standards for quality and service: establish and ensure completion of operational priorities. Reviews weekly, monthly and quarterly financial statements with Director Implement effective controls for food, beverage and labor costs among all departments. Oversees inventory of food products and coordinates product ordering for all kitchen and food production areas. Achieve and exceed financial, guest service, and associate metrics goals. Maintains a current knowledge of menu items, products, current styles and trends in the food service area. Identify and assist in resolution of operational deficiencies, deviations and variances to standards Assist with menu engineering, procurement efficiencies, sales enhancements, productivity improvement and concept reinvention. Ensure departments develop and implement schedules for the operation of all restaurants and bars to achieve ultimate products and services with a profitable result. Oversees training of new team members to help them understand and excel in their position by continuously evaluating performance and encourages improvement of all food service team members. Oversee departmental training, mentoring and coach programs to develop well-trained kitchen team members. Ensure quality standards and service are maintained. Ensures that kitchen equipment is operated safely and with reasonable care. Creates menus for Buffets and EDR including daily/nightly specials, buffets that are attractive to guests in conjunction with the Director. Ensures food items are appealing, tasty and served fresh. Provides assistance and instruction to team members and makes routine hiring decisions for back of house food service. Communicates daily with management, other department heads and team members to ensure proper operating procedures are in compliance. Attends, and satisfactorily completes all required training as assigned and required. Abide by all Arizona State Liquor Laws Title 4, and Colorado River Indian Tribes Alcohol Beverage Ordinance. Abide by Guest Service Agreement for BlueWater Resort & Casino. Abide by F & B department policies and procedures. Performs all functions in accordance with Tribal, Federal, State Health & Safety Regulations, Gaming Regulations, and BlueWater Resort & Casino policies and procedures. All other duties as assigned (job description permitting), or as approved by the Tribal Gaming Agency. Qualifications KNOWLEDGE, SKILLS & ABILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures. Working knowledge of inventory control systems and Agilysys, preferred. Extensive knowledge of food service equipment. Exceptional attention to detail and organizational skills. Ability to communicate with team members, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to communicate, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability and full understanding to calculate advanced math functions dealing with P&L statements, financial statements and POS cash/credit transactions, cash reconciliation and product inventory. Ability to handle cash accurately and responsibly. QUALIFICATIONS & REQUIREMENTS: BA or BS with culinary major, or degree from nationally recognized culinary school. Minimum 10 years management experience in restaurant, multi-outlet experience. Preferably in a hotel environment. Nationally recognized, advanced food service sanitation training course certification. Must have excellent people management skills, the ability to manage multiple venues. Must acquire and maintain a valid C.R.I.T Environmental Health Food Handlers Card, ServSafe Certification, as well as any other required trainings from compliance. Valid Driver's License. Must obtain and maintain a valid gaming license from the Tribal Gaming Agency prior to beginning work and must renew annually. Must be able to adhere to all BlueWater Resort & Casino and CDC guidelines in regards to the wearing of PPE (including but not limited to a mask and gloves). Must attend in-house comprehensive cleaning and disinfecting training on COVID-19 and other infectious diseases. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to handle or feel and talk or hear. The employee is regularly required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or moves up to 30 pounds and push, pull, or drags up to 100 lbs. Specific vision abilities required by this job include close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: Indoor environment. This position regularly works indoors but may work outdoors in cold and/or extreme heat. The noise level in the work environment is generally quiet to moderate and may become excessively noisy at times. Will have contact with employees, external agencies and the public. The employee is occasionally exposed to fumes or airborne practices, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate. Flashing lights from slot machines and band lighting. ACCESSIBILITY: Restricted Disclaimer: The duties and responsibilities identified in this position description are illustrative only and are in no way intended to be a complete list of activities that may be required of an incumbent. The information contained in this job description is for compliance with the American Disabilities Act (ADA) and is not an exhaustive list of duties performed for this position. Additional duties are performed by the individual currently holding this position and additional duties may be assigned.
Benefits Medical, Dental, Vision Insurance Paid vacation, paid Holidays 401k plan with employer match Long and short-term Disability Major Illness Insurance Accident Insurance Limited access to some resort amenities (Golf, etc) Retail and dining discounts Discounts at all Crescent Hotels & Resorts properties The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work? No matter your career destination, we can help you get there! With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, subsidized housing, competitive pay, and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events throughout the year are just a few of the MANY reasons to join our team. What are you waiting for? Job Benefits Associate housing and shuttle service Weekly meal subsidies Golf and Amenity Privileges Associate discounts Retail and Dining at Horseshoe Bay Resort Discounts at over 100 Crescent Hotels & Resorts properties throughout the country. Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans Critical Illness and Accident plans Associate Relief Fund Privileges based on occupancy and business levels General Duties: • Maintain complete knowledge of all FBO services and functions. • Greet and welcome customers, members and guests with a smile • Answer all incoming telephone calls • Monitor and respond to all email traffic • Keep FBO front desk, guest lobby and Director conference area clean, organized and stocked • Assist FBO Concierge Supervisor with maintenance of aircraft and vehicle fuel inventories • Maintain stock of customer and office consumables • Complete NATA Safety 1st training as soon as possible after start of position • Complete service sales tickets and process credit card and member account sales transactions • Resolve issues and conflicts to the satisfaction of the customer and benefit of the FBO whenever possible • Create arrival and departure reservations in an electronic calendar or other software that may be made available • Maintain professional demeanor in high stress situations and busy times • Ability to reprioritize tasks to ensure all customer and enterprise demands are met in a timely fashion • Motivation of staff to perform at their highest abilities • Attend/Conduct all departmental meetings as necessary • Assist department Director and Assistant Manager with projects as required • Maintain professional dress and physical appearance • Other duties as assigned or requested • Liaise with other Resort departments as necessary to ensure a seamless experience for Members and guests MINIMUM QUALIFICATIONS: Customer service experience required. Basic math and accounting skills Excellent telephone etiquette and interpersonal skills required. Computer literate and proficient in Word, Excel, related inventory software ADDITIONAL QUALIFICATIONS: Service oriented- able to pamper, accommodate and anticipate guests needs Enjoy working with people and possess a friendly and outgoing personality. Solution oriented Exceptional communication, organizational skills and detail oriented Flexible and accommodating attitude Maintain a positive attitude and contribute toward a quality work environment Comply and adhere to all Horseshoe Bay Resort and airport policies and standard operating procedures (SOP's) Maintain a professional image with the proper uniform standard and maintaining personal hygiene Physical & Mental Requirements: 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. Maintain a clean; safe, fully stocked and well organized work area. Be on time for your shift and maintain schedule provided Positive, energetic and professional demeanor Ability to multi-task. Ability to be efficient and productive in a fast-paced environment. Walk/stand for an extended period of time Occasionally lift and/or move up to 50 pounds. Ascend/descend stairs as a daily routine. Must be able to comprehend reading materials. Must be able to interact with co-workers, customers and have a sense of TEAM
Mar 20, 2024
Full time
Benefits Medical, Dental, Vision Insurance Paid vacation, paid Holidays 401k plan with employer match Long and short-term Disability Major Illness Insurance Accident Insurance Limited access to some resort amenities (Golf, etc) Retail and dining discounts Discounts at all Crescent Hotels & Resorts properties The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work? No matter your career destination, we can help you get there! With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, subsidized housing, competitive pay, and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events throughout the year are just a few of the MANY reasons to join our team. What are you waiting for? Job Benefits Associate housing and shuttle service Weekly meal subsidies Golf and Amenity Privileges Associate discounts Retail and Dining at Horseshoe Bay Resort Discounts at over 100 Crescent Hotels & Resorts properties throughout the country. Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans Critical Illness and Accident plans Associate Relief Fund Privileges based on occupancy and business levels General Duties: • Maintain complete knowledge of all FBO services and functions. • Greet and welcome customers, members and guests with a smile • Answer all incoming telephone calls • Monitor and respond to all email traffic • Keep FBO front desk, guest lobby and Director conference area clean, organized and stocked • Assist FBO Concierge Supervisor with maintenance of aircraft and vehicle fuel inventories • Maintain stock of customer and office consumables • Complete NATA Safety 1st training as soon as possible after start of position • Complete service sales tickets and process credit card and member account sales transactions • Resolve issues and conflicts to the satisfaction of the customer and benefit of the FBO whenever possible • Create arrival and departure reservations in an electronic calendar or other software that may be made available • Maintain professional demeanor in high stress situations and busy times • Ability to reprioritize tasks to ensure all customer and enterprise demands are met in a timely fashion • Motivation of staff to perform at their highest abilities • Attend/Conduct all departmental meetings as necessary • Assist department Director and Assistant Manager with projects as required • Maintain professional dress and physical appearance • Other duties as assigned or requested • Liaise with other Resort departments as necessary to ensure a seamless experience for Members and guests MINIMUM QUALIFICATIONS: Customer service experience required. Basic math and accounting skills Excellent telephone etiquette and interpersonal skills required. Computer literate and proficient in Word, Excel, related inventory software ADDITIONAL QUALIFICATIONS: Service oriented- able to pamper, accommodate and anticipate guests needs Enjoy working with people and possess a friendly and outgoing personality. Solution oriented Exceptional communication, organizational skills and detail oriented Flexible and accommodating attitude Maintain a positive attitude and contribute toward a quality work environment Comply and adhere to all Horseshoe Bay Resort and airport policies and standard operating procedures (SOP's) Maintain a professional image with the proper uniform standard and maintaining personal hygiene Physical & Mental Requirements: 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. Maintain a clean; safe, fully stocked and well organized work area. Be on time for your shift and maintain schedule provided Positive, energetic and professional demeanor Ability to multi-task. Ability to be efficient and productive in a fast-paced environment. Walk/stand for an extended period of time Occasionally lift and/or move up to 50 pounds. Ascend/descend stairs as a daily routine. Must be able to comprehend reading materials. Must be able to interact with co-workers, customers and have a sense of TEAM