570 hospitality jobs found

The Opportunity Delaware North Patina Restaurant Group is searching for an experienced Beverage Manager to join our team at Segerstrom Center For The Arts in Costa Mesa, California. As Beverage Manager, you will play a crucial role in enhancing the overall guest experience at Segerstrom Center for the Arts. You will be responsible for overseeing all aspects of our upscale beverage concession operations, including managing staff, inventory, and ensuring efficient and exceptional service. This role is ideal for a dynamic and guest-focused individual who thrives in a fast-paced, entertainment-driven environment. Pay Minimum - Anticipated Maximum Salary: $64480 - $74700 / year The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at (). Benefits At Delaware North, we care about our team member's personal and professional journeys. These are just some of the benefits we offer: Health, dental, and vision insurance 401(k) with company match Performance bonuses Paid vacation days and holidays Paid parental bonding leave Tuition and/or professional certification reimbursement Generous friends-and-family discounts at many of our hotels and resorts Responsibilities Manage day-to-day operations of the beverage concession areas within the venue to ensure guest satisfaction. Hire, train, and manage an effective team of beverage concession staff, ensuring excellent guest service and adherence to company policies. Preparation of weekly schedules and schedule appropriate staff according to business levels and planned payroll. Assist in maintaining planned bar cost of sales, maintain inventory levels, order supplies, and track expenses to optimize profitability. Complete all purchasing in compliance with company programs and policies. Assist in developing and implementing efficient concession layouts and workflow processes. Research and develop new policies, procedures, menus, and control policies that elevate service standards and accountability of staff. Maintain cleanliness and organization of concession areas. Ensure compliance with health and safety regulations, including food and alcohol service guidelines. Other duties as assigned. Qualifications Minimum of three years experience in a high volume restaurant or catering environment. Concert hall or music venue concession experience preferred, but not required. Experience effectively leading a team required. Demonstrated commitment to guest service. Ability to communicate through oral and written skills with staff, creating a positive work environment. Ability to manage frequent change. Excellent verbal, written, organizational and time-management skills. Must be able to work flexible hours to include night, weekends, and holidays. Physical Requirements Ability to remain standing for extended periods of time Ability to lift up to 50 lbs occasionally Who We Are Patina Restaurant Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World , Disneyland , the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Restaurant Group was recently named one of America s Top 25 restaurant groups by Nation s Restaurant News. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

The Opportunity Delaware North Patina Restaurant Group is searching for an experienced Beverage Manager to join our team at Segerstrom Center For The Arts in Costa Mesa, California. As Beverage Manager, you will play a crucial role in enhancing the overall guest experience at Segerstrom Center for the Arts. You will be responsible for overseeing all aspects of our upscale beverage concession operations, including managing staff, inventory, and ensuring efficient and exceptional service. This role is ideal for a dynamic and guest-focused individual who thrives in a fast-paced, entertainment-driven environment. Pay Minimum - Anticipated Maximum Salary: $64480 - $74700 / year The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . Benefits At Delaware North, we care about our team member s personal and professional journeys. These are just some of the benefits we offer: Health, dental, and vision insurance 401(k) with company match Performance bonuses Paid vacation days and holidays Paid parental bonding leave Tuition and/or professional certification reimbursement Generous friends-and-family discounts at many of our hotels and resorts Responsibilities Manage day-to-day operations of the beverage concession areas within the venue to ensure guest satisfaction. Hire, train, and manage an effective team of beverage concession staff, ensuring excellent guest service and adherence to company policies. Preparation of weekly schedules and schedule appropriate staff according to business levels and planned payroll. Assist in maintaining planned bar cost of sales, maintain inventory levels, order supplies, and track expenses to optimize profitability. Complete all purchasing in compliance with company programs and policies. Assist in developing and implementing efficient concession layouts and workflow processes. Research and develop new policies, procedures, menus, and control policies that elevate service standards and accountability of staff. Maintain cleanliness and organization of concession areas. Ensure compliance with health and safety regulations, including food and alcohol service guidelines. Other duties as assigned. Qualifications Minimum of three years experience in a high volume restaurant or catering environment. Concert hall or music venue concession experience preferred, but not required. Experience effectively leading a team required. Demonstrated commitment to guest service. Ability to communicate through oral and written skills with staff, creating a positive work environment. Ability to manage frequent change. Excellent verbal, written, organizational and time-management skills. Must be able to work flexible hours to include night, weekends, and holidays. Physical Requirements Ability to remain standing for extended periods of time Ability to lift up to 50 lbs occasionally Who We Are Patina Restaurant Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World , Disneyland , the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Restaurant Group was recently named one of America s Top 25 restaurant groups by Nation s Restaurant News. At Delaware North, you ll love where you work, who you work with, and how your day unfolds. Whether it s in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there s no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

The Opportunity Delaware North Travel and Hospitality is searching for an Assistant Food and Beverage Manager to join our Cafe by Mise en Place team at Tampa Airport in Tampa, Florida. Our multi-unit operations means you ll never have a dull moment at work. The job is fast-paced, dynamic, and requires a highly organized associate who can effectively lead, prioritize, and manage multiple projects at once. Pay Minimum - Anticipated Maximum Salary: $38400 - $50800 / year The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at (). Benefits At Delaware North, we care about our team member's personal and professional journeys. These are just some of the benefits we offer: Health, dental, and vision insurance 401(k) with company match Performance bonuses Paid vacation days and holidays Paid parental bonding leave Tuition and/or professional certification reimbursement Generous friends-and-family discounts at many of our hotels and resorts Responsibilities Effectively lead, manage, and train activities of associates, including supporting hiring efforts, providing performance feedback and corrective action, ensuring a high quality of service is being delivered, and creating a positive associate experience. Verify sales reporting, cash handling and payroll accounting reports; prepare various cost and operational reports. Maintain positive customer relations by ensuring efficient, quality service and products. Maintain proper implementation of sanitation procedures and standards. Ensure that maintenance of all equipment is completed when necessary. Ensure effective operation of areas at all times. Qualifications Associate degree preferred with emphasis in business or food service management. Minimum 3 years food and beverage management experience. Knowledge of food preparation and inventory control procedures. Excellent oral and written communication skills. Basic organizational and mathematical ability and be familiar with operation of standard food and beverage equipment. Who We Are Delaware North provides food and beverage at Tampa International Airport. The airport, which serves more than 21 million passengers each year, has an array of dining options for travelers, including local favorites such as RumFish Grill, as well as popular national brands such as Chick-fil-A. Delaware North has operated here since 2016. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

Summary: Overall responsibility for food & beverage execution. Responsible for food and supply ordering, banquet planning and execution, staffing of food and beverage operations throughout the property including any restaurant, grill, snack bar, beverage cart or event space. Responsible for food safety protocols for the entire club. Essential job functions: Plan for and schedule manpower, equipment, and supply requirements for the Food and Beverage operation and maintain accountability for the cost, utilization, and performance of employees and equipment. Responsible for the hiring, training, and proficiency (including performance reviews) of employees in the Food and Beverage operation. Maintain control of employee uniforms, ensuring that employees wear uniforms and name tags, and that uniforms are kept in proper condition, clean and are readily available at all times to employees. Implement policies and procedures for Food and Beverage operation. Maintain responsibility for kitchen cleanliness, organization, and preventative equipment maintenance procedures and standards. Assume responsibility for, and assist in, the cleanliness and proper set-up of dining room and any event space, including beverage cart staging. Sell event space and catering capabilities for events. Develop and maintain the marketing and promotional programs as they relate to the Food and Beverage operation. Assume responsibility as the manager/supervisor on the floor (front-of-house) during all meal periods, ensuring food and service standards are maintained. Verify the accuracy of prices, State and Federal taxes, tips, and other charges on all guest checks and accurately operate the Point of Sale System as outlined in the Operating Procedures Manual. Ensure compliance with operating guidelines as it relates to the R.A.M. or Tips programs, as well as operating within all State and Federal laws, rules and regulations, relating to the Alcohol, Cigarette, and Tobacco Division. Assist in the development of the Annual Food and Beverage Budget/Plan, and manage by that budget/plan. Implement and monitor internal financial controls for the Food and Beverage operation. Implement and monitor Food and Beverage payroll policies, procedures, and controls, with an emphasis on minimizing labor costs. Maintain purchase order system, par-stock levels on food and beverage inventories and implement and monitor ordering and receiving program to ensure proper quantity and price on all purchases. Responsible for sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget. Physical Demands: Must be able to frequently sit, stand, bend, kneel, walk and crouch. Ability to lift up to 30 lbs., and to lift overhead and push/pull, move lighter objects. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Qualifications: Five years in a comparable food and beverage management role within the hospitality or restaurant industry. Successful background of managing food and labor costs. Event catering experience a plus. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the co-worker. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. PI

Overview Turtle Bay Resort on O'ahu's North Shore is one of Hawaii's most unique destinations, located at the epicenter of set after set of activities, events, and adventures. Complete with the finest accommodations and amenities suited for the entire family, Turtle Bay is where the "7-Mile Miracle" of world-class surf begins, and the lineup is endless. We are looking for a well-seasoned General Manager for our Alaia, Off the Lip lobby bar, and Cafe Ho'olana. The General Manager will direct, implement, and maintain a service culture providing excellent service to our Guests and will report to the Assistant Director of Food and Beverage, and the Director of Food and Beverage of the resort. Responsibilities Supervisory Responsibilities: Hires and trains restaurant staff in accordance with Forbes standards, the collective bargaining agreement and resort policy. Organizes and oversees the staff schedules. Conducts performance evaluations that are timely and constructive. Handles selection, onboarding, coaching, investigations and disciplinary action of employees in accordance with CBA and resort policy. Manages all aspects of the Alaia restaurant, Off-the-Lip lobby bar, and Ho'olana Café. Duties/Responsibilities: Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. Conducts daily inspection of restaurants and equipment to ensure compliance with the State of Hawaii department of health food safety program. Ensures customer satisfaction with all aspects of the restaurant and dining experience. Handles customer complaints, resolving issues in a diplomatic, timely, and courteous manner. Ensures compliance with alcoholic beverage regulations. Meets restaurant financial objectives by developing financing; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks. Proficient in food and beverage costs. Knowledgeable in marketing and public relations. Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands. Controls purchases and inventory by meeting with purchasing department, food and beverage financial analyst and Director of Food and Beverage. Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing. Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. Collaborates with chefs to develop appetizing menus. Maintains sales records and tracks cash receipts. Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Prepares and submits operations reports and other documentation requested by the Assistant and Director of Food and Beverage. Collaborates with team to create a culture in a restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities. Leads management team, ensures that service standards are set to the highest level in hospitality. Displays consistent attention to detail and follow through of all restaurant and hotel policies. Accomplishes resort human resources objectives by selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management, and staff. Communicates job expectations and enforcing policies and procedure. Performs other duties as assigned by leadership committee and upper management. Required Skills/Abilities: Must have experience working with a Union under a CBA Must have extensive wine knowledge. Strong supervisory and leadership skills. Understands Profit & Loss/ General Ledger reports and who is goal oriented to drive revenue and be a responsible for expenses, costing, labor critique, etc. Understands completely all programs, procedures, standards, specifications, guidelines and training programs. Offers positive solutions to problems or issues and be a voice that part of the decision-making team. Excellent interpersonal skills with a focus on customer service. Excellent time management and organizational skills with great attention to detail. Familiarity with food handling, safety, and other restaurant guidelines. Proficient with Microsoft Office Suite or related software. Must be available to work flexible hours to include days, nights, weekends, holidays. Education and Experience: High school diploma or equivalent required. 3 - 5 years of managerial experience required; high volume and fine dining environment management experience is preferred. Luxury hotel experience a strong plus. Fluency in Microsoft Office Suite. Prior experience accounting software, POS systems, and various hospitality computer programs Successful completion of corporate training program required. Physical Requirements: Ability to traverse all parts of the restaurant quickly. Extended periods of time working on the floor of the restaurant as well as assisting other Food & Beverage outlets of the resort. Prolonged periods sitting at a desk and working on a computer. Must be able to lift 25 pounds at times. Manages by being present on the floor. Standard Specifications Individuals must be able to perform essential job functions, with or without reasonable accommodation. Turtle Bay Resort 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 characteristics protected by federal, state or local laws. PI

Overview We are looking for a professional F&B Manager to assist with the daily operations of our restaurants/outlets. Our F&B Manager is a leader at Sanderling and enjoys leading with positivity and a "can do" attittude. The F&B Manager is responsible for executing the day to day Food & Beverage operatons and delivering excellent guest experience. The successful candidate will know how to lead and support a food and beverage team, manage service recovery when needed, and provide top notch customer service dining experience for our guests. Responsibilities The Food and Beverage Manager will report to the Food & Beverage Director. Successful individuals must be available to work flexible schedules and have proven track records as effective trainers, coaches and motivators. - Must have excellent communication skills and the ability to lead, direct and motivate associates. - Direct and participate the functions of the Food & Beverage department to meet the daily needs of the operation. - Maintain high standards of food & beverage quality, service & marketing to maximize profits through outstanding customer service. - Identifies guests' needs and responds proactively to concerns. -Coaches, trains and encourages team members faciliating daily stand ups and team meetings. -Must be a hands on manager ready to step in and assist when necessary. EDUCATION and EXPERIENCE 4 Year college degree required or equilavent amount of work experience. Hospitality experience required preferably in Food in Beverage. PI

Unit Description: Working together, supporting your team, and reachinghigh-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking a Catering Manager at West Virginia University in Morgantown, WV. The catering manager's position oversees all aspects of premium catering in all athletic venues at WVU for Sodexo. This includes, but is not limited to suites, premium club areas, bars, and in-seat service areas. This candidate will manage all of the event day and non-event day catering functions throughout the year. The successful candidate will: Possess strong sales knowledge and the ability to create catering guides; Ensure that Sodexo and customer goals are aligned and met; Educate and develop rapport with clients and promote partnerships; Maintain and improve service level resulting in increased customer satisfaction; Ensure all HAACP standards are followed; and/or Demonstrate resourcefulness and quick responsiveness to client and customer requests. Is this opportunity right for you? We are looking for candidates who: Have a strong background in safety and sanitation compliance Prioritize tasks and exhibit flexibility to take on additional responsibilities as needed Extensive formal training in Catering services, with particular emphasis on customer service, event planning and presentation, and event management Strong focus on food quality and presentation as well as high-end catering experience Strong leadership skills, computer skills, culinary knowledge, and food/beverage cost controls. Technical competence in unit financial management, pricing, and menu development and will be responsible for the training and development of front-line hourly employees and managers. Superior interpersonal skills and the ability to develop and maintain professional, positive working relationships with multiple clients, liaisons, customers, employees, supervisors, and vendors. Exceptional time management skills and will be able to juggle multiple priorities Ability to enhance the learning environment on campus through world-class food service Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K, and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Position Summary: Oversight of catering activities for a medium to large size location/unit with less than $1.5M in managed catering volume. Complex events with a high degree of hands on involvement in catering solutions. Large amount of high profile events. Strong client interaction. Key Duties - Oversight of Sodexo resources, recipes, systems and use of catering programs to direct daily catering events including; food production, inventory, product deliveries, invoices, and procurement operations. - Oversight of the sales process for catering and/or conference services. Works with client and customers to design events. - Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned. - Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset. - Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary - Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

The Opportunity Delaware North s Patina Restaurant Group is hiring for a Catering Operations Manager to join our team at Ray s and Stark Bar at LACMA in Los Angeles, California. As a Catering Operations Manager, you will partner with the Food and Beverage team at Ray s and Stark Bar at LACMA, and ensure that all events run efficiently to create memorable experiences for guests. Pay Minimum - Anticipated Maximum Salary: $64480 - $74700 / year The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at (). Benefits At Delaware North, we care about our team member's personal and professional journeys. These are just some of the benefits we offer: Health, dental, and vision insurance 401(k) with company match Performance bonuses Paid vacation days and holidays Paid parental bonding leave Tuition and/or professional certification reimbursement Generous friends-and-family discounts at many of our hotels and resorts Responsibilities Work closely with leaders, clients and catering staff to produce exceptional events. Plan, coordinate and execute catering events from start to finish and ensure the highest quality of product and service throughout. Negotiate prices and arrangements with clients, draws up contracts and secures client s signature and deposit. Coordinate and organize necessary banquet, kitchen and service staff and arrangements for each event. Maintain an excellent track record of maintaining budgetary allotments and exceeding guests expectations in satisfaction. Document and review all records for each catering event and analyze what can be done to improve booking sales. Prepare operational reports, and keep records of purchases, requisitions, and liquor logs. Monitor customer service feedback and develop standards of service that are shared with the catering associates. Design and deliver appropriate catering menus by collaborating with clients and chefs. Develop and maintain positive client relationships. Assist service team in restaurant on non-event days. All other duties assigned. Qualifications Minimum of 3 years catering management experience in a full service, catering company, high volume restaurant, hotel or other food and beverage operation with a similar capacity and clientele. Excellent knowledge of food, wine and spirits. Knowledge of food preparation, inventory, and cost control measures. High-level understanding and expertise in the sales process. Excellent verbal communication and supervisory skills. Ability to analyze data and make decisions. Physical Requirements Ability to lift and carry up to 50 lbs. Constant lifting, bending, and repetitive motions. Ability to stand for extended periods of time. Exposed to outdoors and variable temperatures, including extreme hot and cold, depending on the season. Who We Are Patina Restaurant Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World , Disneyland , the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Restaurant Group was recently named one of America s Top 25 restaurant groups by Nation s Restaurant News. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

We are seeking an engaging, friendly, and detailed oriented Food & Beverage Manager to join our team. In this role you will be responsible for coordinating, supervising, and directing all property food and beverage operations, while controlling costs and driving guest and associate satisfaction. Colwen Hotels is a dynamic and growing hotel company, with an extraordinary portfolio of award-winning hotels. We are a hospitality group built on hard work, character, and authenticity. We cultivate ideas and empower individuals to bring forward- thinking concepts to life to enrich guest experiences. Staying ahead of the curve is what has made us who we are today, and we strive to keep our ideas fresh. We currently have 40 hotels in our portfolio operating across 10 states. General Responsibilities: Oversee, coordinate, supervise and direct all property food and beverage operations Control food and beverage cost while driving guest satisfaction Work closely with sales teams and Hotel General Managers at assigned hotel Recruit, interview and hire food and beverage staff associates for assigned hotel Train and support all food and beverage associates and ensure performance in accordance with established hotel brand/Colwen standards Set departmental targets and objectives, work schedules and budgets Ensure sequence of service standards are met Strict adherence to all applicable food and beverage standards Develop menus with other members of food and beverage team Ongoing communication with staff through regular departmental meetings (document agenda and attendance) Pre shift meetings daily or as needed Ensure staff is up to date with information related to drinks, specials, wines, beers etc. Audit for efficient operation of bar and cost controls Monitor liquor sales and product mix Educate and maintain proper controls with bartenders Abide by all state, local and municipal laws and regulations pertaining to liquor and food safety Maintain proper inventory controls and order supplies Receive, check and document all food and beverage deliveries Perform accurate cash-out procedure at shift end Evaluate market trends and ideas for liquor specials and presentation Perform other duties as assigned We've got you covered: Benefits & Perks Medical Insurance with Company-Funded HRA Dental Insurance Vision Insurance Flexible Spending Accounts Wide-Array of Supplemental Insurance Offerings Paid Time Off Programs Employee Assistance Program 401K Plan - Traditional & Roth Options with Employer Match Hotel Discount Travel Program for Associates & Family Exclusive Associate Discounts - Travel, Entertainment, & Retail Training and Development Programs Career Advancement Opportunities Colwen Hotels is an equal opportunity employer. EOE M/F/D/V Requirements: 2 years food and beverage management experience (hotel experience preferred) Excellent interpersonal and customer service skills Reliable with the ability to multi-task and work under pressure T.I.P.S. and ServSafe certification (within 30 days if certification is expired) Strong Leader of people Excellent verbal and written communications skills Familiar with common computer software programs, ability to operate POS system Must be willing to work 7-day rotating work schedule including nights, weekends and holidays

Summary: Overall responsibility for food & beverage execution. Responsible for food and supply ordering, banquet planning and execution, staffing of food and beverage operations throughout the property including any restaurant, grill, snack bar, beverage cart or event space. Responsible for food safety protocols for the entire club. Essential job functions: Plan for and schedule manpower, equipment, and supply requirements for the Food and Beverage operation and maintain accountability for the cost, utilization, and performance of employees and equipment. Responsible for the hiring, training, and proficiency (including performance reviews) of employees in the Food and Beverage operation. Maintain control of employee uniforms, ensuring that employees wear uniforms and name tags, and that uniforms are kept in proper condition, clean and are readily available at all times to employees. Implement policies and procedures for Food and Beverage operation. Maintain responsibility for kitchen cleanliness, organization, and preventative equipment maintenance procedures and standards. Assume responsibility for, and assist in, the cleanliness and proper set-up of dining room and any event space, including beverage cart staging. Sell event space and catering capabilities for events. Develop and maintain the marketing and promotional programs as they relate to the Food and Beverage operation. Assume responsibility as the manager/supervisor on the floor (front-of-house) during all meal periods, ensuring food and service standards are maintained. Verify the accuracy of prices, State and Federal taxes, tips, and other charges on all guest checks and accurately operate the Point of Sale System as outlined in the Operating Procedures Manual. Ensure compliance with operating guidelines as it relates to the R.A.M. or Tips programs, as well as operating within all State and Federal laws, rules and regulations, relating to the Alcohol, Cigarette, and Tobacco Division. Assist in the development of the Annual Food and Beverage Budget/Plan, and manage by that budget/plan. Implement and monitor internal financial controls for the Food and Beverage operation. Implement and monitor Food and Beverage payroll policies, procedures, and controls, with an emphasis on minimizing labor costs. Maintain purchase order system, par-stock levels on food and beverage inventories and implement and monitor ordering and receiving program to ensure proper quantity and price on all purchases. Responsible for sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget. Physical Demands: Must be able to frequently sit, stand, bend, kneel, walk and crouch. Ability to lift up to 30 lbs., and to lift overhead and push/pull, move lighter objects. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Qualifications: Five years in a comparable food and beverage management role within the hospitality or restaurant industry. Successful background of managing food and labor costs. Event catering experience a plus. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the co-worker. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. PI

JOB SUMMARY Solicit, book, plan and coordinate meetings/functions while maximizing the banquet space to meet/exceed sales goals. Utilize prospecting skills and strong business sense to consistently exceed catering revenue goals. Report all Catering activities to the Director of Catering Sales or Director of Sales & Marketing. Enliven the Westmont Standards within the Department and the hotel. Support all Corporate and hotel initiatives as needed. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. BUSINESS RESULTS • Solicit, negotiate, and book new and repeat business through efforts (sales calls, telemarketing, mailings, networking, etc ) while maximizing banquet space to meet/exceed revenue goals. • Execute a territorial marketing strategy to capture the maximum amount of revenue and meet/exceed sales goals. • Plan, upsell and detail the meeting/function with the client including space requirements, times, equipment, menus, themes/decorations, etc. Complete the contracts, prepare the appropriate paperwork, coordinate with the appropriate areas in the hotel, and resolve any issues, complaints, and problems to ensure quality product delivery and customer satisfaction. • Prepare status and period end reports to keep management abreast of activities. • Maintain up-to-date knowledge of corporate/hotel procedures and products and the competition's product, strengths and weaknesses to continually improve sales strategies and the achievement of goals. • Responds to incoming catering opportunities for the hotel. • Proactively identifies, qualifies, and solicits new catering business to achieve personal and hotel revenue goals. • Closes the best opportunities for the hotel based on market conditions and hotel needs. • Understands competitors' strengths and weaknesses and knows how to sell against them. • Uses negotiating skills and creative selling abilities to close on business and negotiate contracts. • Effectively develops relationships within community to strengthen and expand customer base for catering sales opportunities. • Effectively manages and develops relationships with key internal and external stakeholders. • Ensures a high level of customer satisfaction. • Builds and strengthens relationships with existing and new customers to include sales calls (to include outside sales calls), prospecting/solicitation calls, entertainment, bridal shows, etc. • Effectively use sales resources and administrative/support staff. • Conducts site inspections. • Creates proposals as required. • Creates contracts as required. • Possesses excellent telephone sales skills. • Possesses strong overall sales skills. • Understands contract management and legalities. • Possesses operational knowledge and/or appreciation of operations challenges. • Has basic knowledge of food and beverage compositions. • Is knowledgeable of food trends, food and beverage composition, and menu planning. Exercises creativity in designing catering sales solutions. • Understands food and beverage forecasting and attrition. • Understands need time strategy as developed by the Revenue Management Team (i.e. Director of Sales & Marketing and Director of Catering Sales). • Follows all Free Sell guidelines as specified by the Director of Catering Sales & Director of Sales & Marketing. • Follows all sales strategy as specified by the Director of Catering Sales & Director of Sales & Marketing. • Understands and achieves team and individual goals. • Possesses software knowledge (Microsoft Office, etc.). • Possesses systems knowledge (Delphi, Delphi Diagrams, or other similar programs). • Participate in communication and professional organizations to maintain high visibility and promote sales. • Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. • Due to the nature of the business the individual may be required to do other duties and special projects as assigned by the supervisor. GUEST SATISFACTION • Ensures a high level of customer satisfaction and builds long terms mutually beneficial customer relationships to support future revenue growth. • Coordinates and communicates verbally and in writing with customer (internal and external) regarding event details. Follows up with customer post-event. • Makes presence always known to customer during this process, regardless of which hotel they sit at. Greets customer during the event phase and hands-off to the Convention Services department for the execution of details. Is available to solve problems and/or suggest alternatives to previous arrangements. • Displays leadership in guest hospitality and ensures consistent, high-level service throughout all phases of hotel events. Ensures products and services sold to the Event Planners meet or exceed their expectations, create loyalty and leads to increased market share. • Sets a positive example for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. Effectively responds to and handles guest problems and complaints. • Reviews Guest Service Results with leaders. Participates in the development and implementation of corrective action plans. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Utilizes Delphi or other hotel system to capture and manage customer information daily. LEADERSHIP Applies broad business knowledge and balances both a short- and long-term perspective to generate strategies while leading the organization to achieve them. • Demonstrates commitment to Westmont Hospitality operating principles and philosophies. • Holds self and others accountable for achieving results. • Addresses conflict in a timely manner. • Contributes to team results. • Deals with change effectively. • Makes decisions, including employees/team and commits to a course of action with available information. MANAGING WORK EXECUTION Proactively ensures that others have the accountability, authority, and resources necessary to both manage work execution and drive for results. • Approaches work with a sense of urgency and purpose. • Allocates time and resources effectively when faced with competing demands. • Overcomes obstacles to accomplish challenging objectives. • Follows through on inquiries, requests, and complaints. GENERATING TALENT Proactively identifies and develops talent within the organization. • Analyzes candidate's job-related themes, skills, and competencies to ensure each placement decision maximizes team dynamics and talent utilization. • Discusses problems immediately with others before they are forgotten or get out of control. • Actively pursues self-development. • Explains own rationale and thought processes to help employees improve their skills. ORGANIZATIONAL LEARNER Actively pursues learning and self-development to enhance personal, professional, and business growth; shares learning; demonstrates depth of knowledge in technical or specialized area. • Acts independently to improve and increase skills and knowledge. • Demonstrates an awareness of personal strengths and areas for professional improvement. • Shares learning, innovations, and best practices with others. • Is willing to learn from others. • Performs all technical/procedural requirements of the job. KNOWLEDGE, SKILLS & ABILITIES Experience • 2 or more years of hotel catering experience or similar industry • Proven track record of a consistent ability to provide quality service • Previous leadership experience preferred Skills and Knowledge • Strong verbal and written English communication skills • Knowledge of the Hotel, Westmont and brand policies and procedures • Knowledge of the catering, food & beverage with banquet knowledge • Skills needed to manage the people and variables encountered in the development and implementation of major functions • Computer literate in MS Word, Excel, and PowerPoint • Computer literate with Delphi preferred or other system used in hotel • Strong communication skills (verbal, listening, writing) • Strong problem-solving skills • Strong customer and associate relations skills • Strong presentation and platform skills • Strong organizational skills • Strong "closing skills" • Strong 'persuasion" skills • Ability to use standard software applications and hotel system • Effective decision-making skills • Effective influence skills PHYSICAL DEMANDS Frequent walking, standing, sitting, hearing, talking, smiling. Lifting, pushing, and pulling of objects weighing up to ten (10) pounds.

Overview Turtle Bay Resort on O'ahu's North Shore is one of Hawaii's most unique destinations, located at the epicenter of set after set of activities, events, and adventures. Complete with the finest accommodations and amenities suited for the entire family, Turtle Bay is where the "7-Mile Miracle" of world-class surf begins, and the lineup is endless. We are looking for a well-seasoned General Manager for our Alaia, Off the Lip lobby bar, and Cafe Ho'olana. The General Manager will direct, implement, and maintain a service culture providing excellent service to our Guests and will report to the Assistant Director of Food and Beverage, and the Director of Food and Beverage of the resort. Responsibilities Supervisory Responsibilities: Hires and trains restaurant staff in accordance with Forbes standards, the collective bargaining agreement and resort policy. Organizes and oversees the staff schedules. Conducts performance evaluations that are timely and constructive. Handles selection, onboarding, coaching, investigations and disciplinary action of employees in accordance with CBA and resort policy. Manages all aspects of the Alaia restaurant, Off-the-Lip lobby bar, and Ho'olana Café. Duties/Responsibilities: Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. Conducts daily inspection of restaurants and equipment to ensure compliance with the State of Hawaii department of health food safety program. Ensures customer satisfaction with all aspects of the restaurant and dining experience. Handles customer complaints, resolving issues in a diplomatic, timely, and courteous manner. Ensures compliance with alcoholic beverage regulations. Meets restaurant financial objectives by developing financing; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks. Proficient in food and beverage costs. Knowledgeable in marketing and public relations. Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands. Controls purchases and inventory by meeting with purchasing department, food and beverage financial analyst and Director of Food and Beverage. Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing. Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. Collaborates with chefs to develop appetizing menus. Maintains sales records and tracks cash receipts. Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Prepares and submits operations reports and other documentation requested by the Assistant and Director of Food and Beverage. Collaborates with team to create a culture in a restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities. Leads management team, ensures that service standards are set to the highest level in hospitality. Displays consistent attention to detail and follow through of all restaurant and hotel policies. Accomplishes resort human resources objectives by selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management, and staff. Communicates job expectations and enforcing policies and procedure. Performs other duties as assigned by leadership committee and upper management. Required Skills/Abilities: Must have experience working with a Union under a CBA Must have extensive wine knowledge. Strong supervisory and leadership skills. Understands Profit & Loss/ General Ledger reports and who is goal oriented to drive revenue and be a responsible for expenses, costing, labor critique, etc. Understands completely all programs, procedures, standards, specifications, guidelines and training programs. Offers positive solutions to problems or issues and be a voice that part of the decision-making team. Excellent interpersonal skills with a focus on customer service. Excellent time management and organizational skills with great attention to detail. Familiarity with food handling, safety, and other restaurant guidelines. Proficient with Microsoft Office Suite or related software. Must be available to work flexible hours to include days, nights, weekends, holidays. Education and Experience: High school diploma or equivalent required. 3 - 5 years of managerial experience required; high volume and fine dining environment management experience is preferred. Luxury hotel experience a strong plus. Fluency in Microsoft Office Suite. Prior experience accounting software, POS systems, and various hospitality computer programs Successful completion of corporate training program required. Physical Requirements: Ability to traverse all parts of the restaurant quickly. Extended periods of time working on the floor of the restaurant as well as assisting other Food & Beverage outlets of the resort. Prolonged periods sitting at a desk and working on a computer. Must be able to lift 25 pounds at times. Manages by being present on the floor. Standard Specifications Individuals must be able to perform essential job functions, with or without reasonable accommodation. Turtle Bay Resort 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 characteristics protected by federal, state or local laws. PI

Conveniently located in the heart of City Center, the Newport News Marriott at City Center is accessible to popular destinations and walkable to restaurants and attractions. With over 20,000 square feet of meeting space, Newport News Marriott at City Center is host to weddings, conferences, reunions, trainings, and many more leisure and business events. This thriving, upscale full-service hotel offers an exciting opportunity to part of a dynamic environment with an experienced team of hospitality professionals. Senior Catering Sales Manager Overview: The Senior Catering Sales Manager is responsible for selling, planning, and overseeing all events booked at the hotel. We are currently on the hunt for a Senior Catering Sales Manager. The ultimate mission of this catering leadership role will be to sell, plan and execute successful catering events to meet or exceed revenue and profit goals. The Senior Catering Sales Manager will collaborate with the Director of Sales and Marketing on the direction of the catering sales team, and be the liaison between the customer and the hotel sales and operations departments delivering top notch customer service and creating repeat business and relationships. This is a phenomenal opportunity to work with a premium-branded independent hotel and Crestline Hotels & Resorts, a company that has continuously been labeled a top hospitality company to work for! At Crestline, we believe in innovative and inclusive approaches driven by enthusiasm, open ideas and respect. We strive to provide not only excellent service but to achieve excellence in all we do. Key Duties & Responsibilities: Selling catering events, soliciting and servicing new and existing accounts, developing relationships, and following up on leads for assigned markets. Developing and continually enhancing relationships with key group and catering clients to maintain and grow market share. Maintaining up-to-date knowledge of all property offerings, food & beverage minimums, room rental and hotel rates, strategies, discounts/promotions, meeting space layout, capacities, and catering menus with pricing. Engaging in proactive sales efforts including outside sales calls, prospecting phone calls, mailings, referrals, networking, etc. Working with the DOSM to create action plans for proactive catering sales initiatives. Aiding in the development of profitable menus. Working with off-site vendors to coordinate catering support services (flowers, entertainment, linens, china, decorations, etc.) Ensuring site inspections and client visits to the hotel are successful by planning carefully and communicating accurate details in advance to all departments. When needed, participating in trade shows, community, professional, and industry organizations to maintain high visibility/exposure for hotel. Joining and participating in associations that influence and aid in continuing education and securing future business. Responding to all assigned RFPs received through all channels including internet/website, direct inquiries, third party lead sites, and walk-ins. Create and send proposals, collateral, and menus, follow up with potential clients and logging all activity in Delphi. Negotiating and drafting contracts and banquet event orders (BEOs). Planning and detailing each event booked and oversight of the entire function. Working with clients to obtain all final booking details, i.e., food & beverage, room set-up, audiovisual requirements, complete rooming list and meeting agenda. Ensuring group resumes and banquet event orders (BEOs) are accurate and providing all relevant information to all hotel departments giving them ample time to plan and execute. Participating in regular meetings with operations, F&B, and banquet departments to review Resumes and BEOs for upcoming events and providing updates on other groups/events as needed. Anticipating (or reacting to) group problems and providing quick, efficient solutions to customer issues or comments to ensure a quality experience, to build relationships and to increase future sales prospects. Participating in the preparation and coordination of after-hour hotel events that include setting up, interacting with the guests/customers, assisting in clean up and ensuring that the events are successful. Preparing specialized reports, as needed. Maintaining accurate and comprehensive records and files to provide sales history and continuity of quality service. Keeping abreast of budgeted revenue goals and assisting in putting together plans and actions to generate business. Achieving sales goals. Ensuring that all guest checks, payments, master folios and advanced deposits are submitted to accounting; ensures that any other information, which is necessary and/or helpful for successful catering business, is submitted to appropriate departments. Communicates directly with Executive Chef, Banquets, and Conference Services regarding all changes to set-up and final counts. Performing administrative duties relevant to account responsibilities in compliance with corporate guidelines. Filling in and supporting coworkers and team as needed to ensure efficient operation. Performing special projects and other duties as assigned and participating in task force and committees as requested by management. Qualifications: Leadership skills and ability to provide guidance, training and coaching to junior team members. Outstanding customer service skills. The ability to engage with guests and associates in an attentive, friendly, courteous, and service-oriented manner. Excellent communication skills. The ability to negotiate, sell, and influence clients and meeting attendees. Both written and verbal communication skills. Knowledge of event planning/hospitality and the operations of the hotel industry. Ability to travel to area businesses and accounts to meet with current clients and/or solicit new business as needed. Must be effective at listening to, understanding, and clarifying inquiries made by guests, staff and corporate officers. Outstanding organizational and time management skills and the ability to multitask and prioritize responsibilities. Ability to handle sensitive material with the utmost discretion and confidentiality. Must be detail-oriented and able to work both independently and with a team, making decisions based on current operating procedures and guidance from the DOSM. Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary. Must be able to show initiative, including anticipating guest and/or operational needs. Must be able to maintain standards of attendance and punctuality and must be able to work varying schedules that include evenings, weekends, holidays, and extended hours as business dictates. Education and Experience: Must have a high school diploma or GED plus four (4) to seven (7) years of experience in hotel and/or conference center sales and have extensive knowledge and able to coordinate wedding ceremonies and receptions; or any equivalent combination of education and experience which provides the above knowledge, skills, and abilities. Bachelors degree preferred. Must have ability to effectively and efficiently utilize a variety of computer programs, i.e., Word, Excel, MICROS, property management system, etc. Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status. Brand: Newport News Marriott at City Center Address: 740 Town Center Drive Newport News, VA - 23606 Property Description: Newport News Marriott at City Center Property Number: 128

Primary Purpose: The primary purpose of the Food & Beverage Manager is to direct and organize the activities of the Food & Beverage department to maintain high standards of food and beverage quality, service, marketing, and profitability. Work Performed: The Food & Beverage Manager will be tasked with the following duties, responsibilities, and assignments: - Planning, directing, assigning and delegating responsibility for all functions of the Food & Beverage department to meet daily operational needs in accordance to Atrium's Core Values ; - Increase revenues through the production and implementation of creative promotional programs, as well as upselling of options; - Working closely with the Culinary team to execute the delivery of all Food & Beverage and Banquets promotions and menus; - Collaborating with Event Sales to ensure proper service to clients during banquets, as well as meeting with functional group leaders within banquets to determine last minute changes and discuss various set-up arrangements; - Leading, coaching and developing associates in all areas of the Food & Beverage department; - Adhere to monthly forecasts and administer operations in a fiscally responsible manner; - Achieving all guest service standards, constantly seeking ways to improve product and service as well as increase volumes and profits; - Ensure compliance with all Atrium policies and procedures with respect to the Food & Beverage department, as well as all local, state, and federal laws and regulations; - Manage direct reports by ensuring Associates understand employment practices, recommending employment decisions and corrective action, supporting performance management, and implementing discipline - Support other departments as needed based on business demands ; - Follow all company safety and security policies and procedures, including reporting accidents, injuries and unsafe work conditions to management ; and - Any and all other work as required to complete the primary purpose of the position.

Catering Sales Manager at The Read House Hotel The Read House Sales and Catering Department is seeking an experienced Catering Sales Manager to join its team! You should be driven to succeed with a professional, proactive sales approach! Chattanooga's award-winning historic hotel, The Read House, has been hosting guests and visitors since 1872! Start a new career journey with classic elegance at The Read House Hotel! WHAT WE HAVE TO OFFER Location: 107 West MLK Blvd, Chattanooga, TN 37402 Salary: Salary Based Upon Experience Benefits: A Culture that Values Passion, Individuality, and Fun! Opportunities for Internal Growth and Development Paid Time Off (PTO) Paid Holidays Affordable Medical, Dental, & Vision Insurance Plans Company Provided & Voluntary Life Insurance Short & Long-Term Disability Insurance Accident & Critical Illness Insurance Employee Assistance Program Traditional 401(k) & Roth 401(k) with Employer Match up to 3.5% Referral Bonus Program Hotel & Restaurant Discounts at Avocet Hospitality Properties Employee Meal Option Starbucks Discount Garage Parking Discount WHO WE ARE LOOKING FOR As the Catering Sales Manager, your primary focus will be on food and beverage sales with additional responsibilities including menu planning, agenda setting, and hotel meeting services. You will work closely with other operational areas of the hotel including Banquets, Culinary, Front Desk, and Housekeeping. Your attention to detail and excellent communication skills will be utilized in contract preparation, anticipation of guest needs, conducting property tours, and building client relationships! Primary Duties & Responsibilities Keep the Director of Sales fully informed of all problems or matters requiring attention. Know meeting room setups and capabilities. Respond to Catering inquiries immediately. Have comprehensive knowledge of all operational departments within the hotel. Interact with outside planners and vendors for event setup if required. Maintain pricing integrity and propose upscale menus for clients. Manage existing accounts and follow up with client re-solicitation to capture future business. Manage the function diary and adjust space in order to ensure maximum potential revenue. Assist as needed during client functions Plan and execute holiday and special events. Use feedback from client evaluations to improve service and quality. Meet with and entertain customers, conducts property tours, participates in trade shows, industry and community events to promote facilities and services. Solicit new and existing accounts to meet and/ or exceed revenue goals through telephone solicitation, email, written communication, outside sales calls, site inspections and customer entertainment. Oversee client tastings, menu details, function set-ups as well as billing arrangements and communicate all pertinent details to the operational departments Work closely with food and beverage managers and keep them informed of issues. Complete the contracts, including: prepare the appropriate paperwork such as banquet event orders, coordinate with the appropriate areas in the hotel, resolve any issues, complaints and problems to ensure a quality product delivery and customer satisfaction. Maintain regular and punctual on-site attendance with the ability to work a flexible schedule which may include days, evenings, weekends, and holidays when business requires Job Requirements Education/ Experience: Bachelor's degree with 2+ years of hotel sales experience preferred Minimum of 2 years of relevant work experience in similar scope required Minimum of 1 year experience in food and beverage Experience within luxury, lifestyle, or independent hotels preferred Skills: Proficiency in Delphi preferred Proactive sales approach - assertive, fast paced, driven to succeed. Understanding of market segment, competitor's strengths, weaknesses, economic trends, supply and demand. Strong understanding of negotiation and interpretation of contracts. Maintain a warm and friendly demeanor and high standards of professionalism at all times. Excellent communication skills (verbal and written) with guests, team members, and management. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to maintain confidentiality of information. Physical & Mental Requirements: Ability to frequently lift, carry, push, pull, or otherwise move up to 20 pounds and occasionally lift, carry, push, pull, or otherwise move up to 50 pounds with or without assistance Hear at a basic level and communicate with coworkers and guests See clearly both near and far (to detect cleanliness and discrepancies) Traverse work areas including the complex, guest rooms, and public areas Ability to stand and/or sit for extended periods of time Ability to apply patience and understanding to all persons and situations Ability to perform well under pressure to meet the needs of guests, team members and/ or management Work Environment: The work environment includes high guest contact; may involve varying conditions and circumstances with guests, staff, visitors, etc. The noise level in the office work environment is usually low. Travel up to 20%, with driving outside of the hotel/ office. Distance varies for meetings, sales calls, and industry related events WHO WE ARE The Roaring '20s are alive and prosperous in Chattanooga at the Historic Read House Hotel. We embrace the "Great Gatsby" era of grandeur and opulence and project the right balance of luxury and rebellious spirit in everything we do. At the Read House, service reigns supreme. We empower our team through support, growth and camaraderie which is instrumental in our culture of genuine hospitality and taking care of guests at every turn. Take the plunge, and be a part of this fun and exciting journey. 2022 & 2023 Finalist for Chattanooga's Best of the Best Hospitality Employer! Step back in time and visit The Read House Hotel! () EOE / DFWP

Join our by Hilton Rochester where YOU are Appreciated! Would YOU like to work where you are Recognized for your Efforts and Hard Work? Are given the option of FREE Lunches? Are given Hilton Employee Hotel Stay benefits? Given the opportunity for Referral Bonuses? And work with an Excellent Team? Here is your Chance! Sales Manager -Catering Job Summary: This Sales Manager position is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she/they are also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. Qualifications Education & Experience: • At least 4 years of progressive hotel sales experience or a 4-year college degree and at least 2 year of related experience or a 2-year college degree and 3 or more years of related experience. • Must have a valid driver's license in the applicable state. • Must be skilled in Windows, Delphi FDC (a plus), spreadsheets and word processing. Physical requirements: • Long hours sometimes required. • Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements • Must be able to effectively communicate both verbally and written with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. • Must be able to multitask and prioritize departmental functions to meet deadlines. • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. • Attend all hotel required meetings and trainings. • Participate in M.O.D. coverage as required. • Maintain regular attendance in compliance with DoubleTree by Hilton standards, as required by scheduling, which will vary according to the needs of the hotel. • Maintain high standards of personal appearance and grooming, which include wearing nametags. • Comply with DoubleTree by Hilton standards and regulations to encourage safe and efficient hotel operations. • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. • Must be able to maintain confidentiality of information. • Perform other duties as requested by management. Duties & Functions Fundamental Requirements: • Attend DoubleTree Hotel and United Capital Corp. business review meetings. • Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations. • Develop a complete knowledge of company sales policies and SOP's and ensure knowledge of and adherence to those policies by the sales team. • Meet or exceed set goals. • Operate the Sales Department within established sales expense budget. • Participate in required M.O.D. coverage. • Initiate and follow up on leads. • Maintain and participate in an active sales solicitation program. • Monitor production of all top accounts and evaluate trends within your market. • Regularly contact existing accounts based on the tracing frequencies of the Account Coverage Program. • Meet or exceed sales solicitation call goals as assigned by the Director of Sales. • Invite clients to the hotel for entertainment, lunches, tours and site inspections. • Assist in implementing special promotions relating to direct sales segments, i.e. Sales parties, sales blitzes, etc. • Assist in the preparation of required reports in a timely manner. • Be familiar with all DoubleTree by Hilton and United Capital Corp. sales policies and selling techniques with an emphasis on maximizing occupancy and Average Daily Rate. • Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property. • Use your property's computerized sales management system to manage the hotel's business, including (but not limited to) generating reports, entering business, blocking space and building accounts. • Meet and greet onsite contacts. • Abide by Prime Selling Time (PST). • Develop networking opportunities through active participation in community and professional associations, activities and events. • Review meeting planner evaluations with the DOS to ensure that issues receive follow-up. • Entertain clients. • Handle inquiries as part of Inquiry Day Program. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

PRIMARY PURPOSE: As an Assistant Beverage Manager, you will be responsible for operational functions within the department. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us. PRINCIPAL DUTIES AND RESPONSIBILITIES: Manage assigned operational functions within the department consistent with the strategic plan and vision for the department Direct smooth, efficient, cost effective operation, including labor management, supervision of all aspects of services, scheduling and inventory control Manage delivery and measurement of guest service within assigned department(s) consistent with the company's core service standards and brand attributes Provide management support in the oversight of assigned shift to ensure the delivery of quality service to the guests Coordinate the requisition process and stocking of beverage outlets to maximize revenue for the division Provide guidance and counsel to beverage employees, ensure the staff is scheduled properly Provide recommendations to management on daily operational issues Perform other job-related duties as requested KNOWLEDGE, SKILLS, AND ABILITIES: Working knowledge of inventory management Able to effectively communicate in English, in both written and verbal forms Able to lead and mentor a team Ability to work under pressure Ability to multi-task and work well in a fast paced, team-oriented environment Basic knowledge of computer software to include Outlook, MS Word, Excel, and PowerPoint as well as office equipment, i.e. telephone, copier, fax machine Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts MINIMUM REQUIREMENTS: High school diploma or equivalent Two (2) years of supervisory experience in beverage or an equivalent F&B supervisory position Work varied shifts, to include weekends and holidays MGM Resorts International is an Equal Opportunity Employer: Women/Minorities/Veterans/Individuals with Disabilities. In compliance with the Americans with Disabilities Act, MGM Resorts International will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. MGM Resorts International believes in providing opportunity for every employee to grow, develop and succeed in a work environment where you can be your best. We encourage you to explore our job opportunities. If you are an individual with a disability and need a reasonable accommodation for any part of the application process, or in order to perform the essential functions of a position, please contact our Corporate Diversity and Disability Outreach department at 1- or email