Pyramid Hotel Group
Kitty Hawk, North Carolina
At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Located on the beachfront between the Atlantic Ocean and Currituck Sound, our Sanderling Resort is as an idyllic of a workplace as they come. Between the hotel and private homes on location, the vast ocean and tranquil sound, protective dunes and dancing marsh grasses, and excellent staff with a CARE culture, we think you'll find Sanderling to be an excellent home away from home. Sanderling Resort boasts 120 guest rooms, and 18,448 sq ft of event space. Come be a part of something bigger! Benchmark Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Palm University (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) You will have the opportunity to interact with team members and create a positive and upbeat work environment You will maintain a daily sanitation log for both dish machine and manual pot wash sink You will ensure the work areas are left ready and communicate any items that are not ready You will lead our Green initiatives by properly recycling all cardboard using the compactor You will also be energy conscious and turn off lights when not in use keeps water faucets turned off and reports any leaks to a supervisor You will be a key player in safety by paying close attention to specific high traffic areas to avoid accidents, slips, trips, and falls You will use proper dish and glass racks to ensure proper cleaning and avoid chips, cracks, or breakage of small wares You will use your time wisely and proactively clean and sanitize all equipment in slow times to maintain a clean, organized, and sanitary environment You will have the opportunity to learn different tasks within the kitchen and develop new skills You will be part of a team and be able to assist in other areas when business levels dictate You will provide a genuine level of engagement with all guests and fellow crew members with a sincere smile Someone with housekeeping experience desirable Someone who has an engaging and pleasant personality who likes to meet new people Someone who knows how to use their time wisely to accomplish tasks Someone with the ability to work on feet for an extended period Someone who can communicate effectively Someone who has the ability to move, traverse, position self to reach corners on floors and high places; observe conditions, detect odors, position and navigate carts weighing up to 100 lbs in tight spaces; operate equipment including spray bottles, vacuums, mops, brooms, dust pans, scrub pads and dusters. Someone who is comfortable to lift, carry and position loads of at least 25lbs. Opening ID: 2 Street: 1461 Duck Rd
At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Located on the beachfront between the Atlantic Ocean and Currituck Sound, our Sanderling Resort is as an idyllic of a workplace as they come. Between the hotel and private homes on location, the vast ocean and tranquil sound, protective dunes and dancing marsh grasses, and excellent staff with a CARE culture, we think you'll find Sanderling to be an excellent home away from home. Sanderling Resort boasts 120 guest rooms, and 18,448 sq ft of event space. Come be a part of something bigger! Benchmark Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Palm University (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) You will have the opportunity to interact with team members and create a positive and upbeat work environment You will maintain a daily sanitation log for both dish machine and manual pot wash sink You will ensure the work areas are left ready and communicate any items that are not ready You will lead our Green initiatives by properly recycling all cardboard using the compactor You will also be energy conscious and turn off lights when not in use keeps water faucets turned off and reports any leaks to a supervisor You will be a key player in safety by paying close attention to specific high traffic areas to avoid accidents, slips, trips, and falls You will use proper dish and glass racks to ensure proper cleaning and avoid chips, cracks, or breakage of small wares You will use your time wisely and proactively clean and sanitize all equipment in slow times to maintain a clean, organized, and sanitary environment You will have the opportunity to learn different tasks within the kitchen and develop new skills You will be part of a team and be able to assist in other areas when business levels dictate You will provide a genuine level of engagement with all guests and fellow crew members with a sincere smile Someone with housekeeping experience desirable Someone who has an engaging and pleasant personality who likes to meet new people Someone who knows how to use their time wisely to accomplish tasks Someone with the ability to work on feet for an extended period Someone who can communicate effectively Someone who has the ability to move, traverse, position self to reach corners on floors and high places; observe conditions, detect odors, position and navigate carts weighing up to 100 lbs in tight spaces; operate equipment including spray bottles, vacuums, mops, brooms, dust pans, scrub pads and dusters. Someone who is comfortable to lift, carry and position loads of at least 25lbs. Opening ID: 2 Street: 1461 Duck Rd
A. Marshall Hospitality
Murfreesboro, Tennessee
Puckett's in Grocery & Restaurant is hiring a qualified Kitchen Manager to join our team and lead our kitchen in Murfreesboro, TN. We are looking for a leader with a hands-on and positive leadership approach as we continue to grow and build in this high energy market. Puckett's is a part of the A. Marshall Hospitality family of restaurants which also includes 7 other Puckett's Grocery & Restaurant locations, Deacon's New South, Burger Dandy, Americana Taphouse, and 2 Scout's Pub. We take great pride in what we do and are looking for a talented Kitchen Manager to help lead our amazing team! POSITION INFORMATION Position: Kitchen Manager Location: 114 N Church St Murfreesboro, TN 27130 Start Date: As Soon as Available Status: Full-time / Exempt and at-will Hours: Vary - Days, Evenings, Weekends JOB SUMMARY The Kitchen Manager is responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, and training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. BENEFITS PACKAGE Semi-annual bonus opportunity based on a percentage of base salary is available after 6 continuous months with the company. Locations can earn partial, full, or up to 120% of their bonus potential with our accelerators. This position is eligible for 10% of base salary. Two weeks paid vacation per fiscal year, available after 6 continuous months with the company. Annual Incentive Trip - we set stretch goals annually for each location, and for the locations that meet those goals we take them on a five day mostly paid trip to celebrate. We have been to places like Cabo San Lucas, Telluride, CO, and on a cruise! You must be with the company for 10 months to be eligible. Eligibility to participate in the company's employee health benefits program which includes Medical, Dental and Vision Insurance stated 60 days after hire, plus the first of the month Short-Term Disability Insurance, which includes Paid Maternity Leave 50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages 50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel Discounted rates available for catering services for all of our affiliated restaurants. ESSENTIAL RESPONSIBILITIES PRIMARY Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan." Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. Supervise or coordinate activities of cooks or workers engaged in food preparation. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants. QUALITY & SERVICE Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. OPERATIONS Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Order or requisition food, equipment, or other supplies needed to ensure efficient operation. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays. Meet with sales representatives to negotiate prices or order supplies. FINANCIAL Coordinate planning, budgeting, or purchasing for all the food operations. Estimate amounts and costs of required supplies, such as food and ingredients. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Analyze recipes to assign prices to menu items based on food, labor, and overhead costs. TEAM MANAGEMENT Provide orientation of company and department rules, policies and procedures and oversee the training of new kitchen team members. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Oversee and ensure that restaurant policies regarding personnel are followed and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Oversee the continuous coaching and training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials. Demonstrate new cooking techniques or equipment to staff. ESSENTIAL TOOLS & TECHNOLOGY TOOLS Carbonated Beverage Dispenser Commercial Use Machines & Tools, including but not limited to: blenders, choppers, cubers, dicers, graters, grinders, peelers, processors, and/or slicers, broilers, deep fryers, griddles, grills, heat lamps, high pressure steamers, microwave ovens, ovens, pizza ovens, ranges, rice cookers, rotisseries, smokers, steamers, toasters, waffle irons, dishwashers, food warmers, mixers, knives, scales, fire extinguishers, ice dispensers ESSENTIAL TOOLS & TECHNOLOGY Cash Register Aloha Point of Sale System R365: Restaurant Management Platform Payroll Company/HRIS System: Dominion Payroll Google for Business: Google Email, Google Drive, and Google Calendar Inventory Management Software: R365 Word Processing Software: Google Docs Spreadsheet Software: Google Sheets ESSENTIAL QUALIFICATIONS Be 21 years of age or older. Have reliable transportation to and from work. Able to communicate clearly and effectively with managers, kitchen and dining room personnel and guests. Must be self-disciplined, take initiative, and have excellent communication and leadership skills with a focus on treating the entire team with dignity and respect. Must have a pleasant, polite manner and a neat and clean appearance. Must pass the federally mandated E-verify process. A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter preferred. At least 1 year experience in a similar capacity preferred. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours) ESSENTIAL COMPETENCIES Excellent communication skills for dealing with diverse staff. Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. Multi-tasking and problem-solving: Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. EEO STATEMENT A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.
Puckett's in Grocery & Restaurant is hiring a qualified Kitchen Manager to join our team and lead our kitchen in Murfreesboro, TN. We are looking for a leader with a hands-on and positive leadership approach as we continue to grow and build in this high energy market. Puckett's is a part of the A. Marshall Hospitality family of restaurants which also includes 7 other Puckett's Grocery & Restaurant locations, Deacon's New South, Burger Dandy, Americana Taphouse, and 2 Scout's Pub. We take great pride in what we do and are looking for a talented Kitchen Manager to help lead our amazing team! POSITION INFORMATION Position: Kitchen Manager Location: 114 N Church St Murfreesboro, TN 27130 Start Date: As Soon as Available Status: Full-time / Exempt and at-will Hours: Vary - Days, Evenings, Weekends JOB SUMMARY The Kitchen Manager is responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, and training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. BENEFITS PACKAGE Semi-annual bonus opportunity based on a percentage of base salary is available after 6 continuous months with the company. Locations can earn partial, full, or up to 120% of their bonus potential with our accelerators. This position is eligible for 10% of base salary. Two weeks paid vacation per fiscal year, available after 6 continuous months with the company. Annual Incentive Trip - we set stretch goals annually for each location, and for the locations that meet those goals we take them on a five day mostly paid trip to celebrate. We have been to places like Cabo San Lucas, Telluride, CO, and on a cruise! You must be with the company for 10 months to be eligible. Eligibility to participate in the company's employee health benefits program which includes Medical, Dental and Vision Insurance stated 60 days after hire, plus the first of the month Short-Term Disability Insurance, which includes Paid Maternity Leave 50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages 50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel Discounted rates available for catering services for all of our affiliated restaurants. ESSENTIAL RESPONSIBILITIES PRIMARY Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan." Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. Supervise or coordinate activities of cooks or workers engaged in food preparation. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants. QUALITY & SERVICE Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. OPERATIONS Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Order or requisition food, equipment, or other supplies needed to ensure efficient operation. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays. Meet with sales representatives to negotiate prices or order supplies. FINANCIAL Coordinate planning, budgeting, or purchasing for all the food operations. Estimate amounts and costs of required supplies, such as food and ingredients. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Analyze recipes to assign prices to menu items based on food, labor, and overhead costs. TEAM MANAGEMENT Provide orientation of company and department rules, policies and procedures and oversee the training of new kitchen team members. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Oversee and ensure that restaurant policies regarding personnel are followed and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Oversee the continuous coaching and training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials. Demonstrate new cooking techniques or equipment to staff. ESSENTIAL TOOLS & TECHNOLOGY TOOLS Carbonated Beverage Dispenser Commercial Use Machines & Tools, including but not limited to: blenders, choppers, cubers, dicers, graters, grinders, peelers, processors, and/or slicers, broilers, deep fryers, griddles, grills, heat lamps, high pressure steamers, microwave ovens, ovens, pizza ovens, ranges, rice cookers, rotisseries, smokers, steamers, toasters, waffle irons, dishwashers, food warmers, mixers, knives, scales, fire extinguishers, ice dispensers ESSENTIAL TOOLS & TECHNOLOGY Cash Register Aloha Point of Sale System R365: Restaurant Management Platform Payroll Company/HRIS System: Dominion Payroll Google for Business: Google Email, Google Drive, and Google Calendar Inventory Management Software: R365 Word Processing Software: Google Docs Spreadsheet Software: Google Sheets ESSENTIAL QUALIFICATIONS Be 21 years of age or older. Have reliable transportation to and from work. Able to communicate clearly and effectively with managers, kitchen and dining room personnel and guests. Must be self-disciplined, take initiative, and have excellent communication and leadership skills with a focus on treating the entire team with dignity and respect. Must have a pleasant, polite manner and a neat and clean appearance. Must pass the federally mandated E-verify process. A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter preferred. At least 1 year experience in a similar capacity preferred. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours) ESSENTIAL COMPETENCIES Excellent communication skills for dealing with diverse staff. Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. Multi-tasking and problem-solving: Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. EEO STATEMENT A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.
