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Our Exciting Work Environment Delaware North Grand Canyon is all about the experience of living in one of the natural wonders of the world! We are excited you are considering employment with us. Delaware North operates Yavapai Lodge in the Canyon offering 358 guest rooms. We have a newly renovated food and beverage operation which includes a full service tavern. We run several retail and grocery stores both inside and outside the park. If you can commit to the highest level of service and to exceeding our guests expectations, please apply to help us create special experiences one guest at a time . The Desert View location is about 30 minutes from the main part of the park where we operate the General Store, Trading Post, Deli and Ice Cream/Coffee Shop. The Desert View Area offers a quiet, serene atmosphere with the best view of the Canyon and River in the South Rim. We are located at the East Entrance and cater to tour groups and has a special Native American touch. If you like a personal life filled with silence, away from modern technology and the social scene, with time to enjoy simple pleasures like the star-filled sky and views of the canyon and Colorado river, then Desert View is the place for you. The Opportunity Looking for an applicant who is passionate about combining their love for food service with customer service while working in a fast paced environment. This position will support the Desert View Assistant Manager in running shifts by opening or closing the Ice Cream/Coffee Shop and keeping a clean, efficient Ice Cream/Coffee Shop operation. We are looking for someone who has a talent for training new staff and who has a keen eye for detail. The ideal candidate will have cash handling, food prep, and supervisory experience. Who We Are Take your career beyond the ordinary to the extraordinary. 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, grow with us. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world. Founded and owned by the Jacobs family for nearly 100 years, it is a global leader in hospitality and food service with operations in the sports, travel hospitality, restaurants and catering, parks, resorts, gaming and specialty retail industries. Delaware North has annual revenue exceeding $3 billion with 60,000 employee associates. To learn more, visit . All applicants may be subject to a pre-employment background and/or drug testing. 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.

Our Exciting Work Environment PLAY Mardi Gras Casino & Resort features more than 850 slot machines and a mix of 25 table games, including Blackjack, Roulette, Craps, Big Six and more. Or test your skill in our Big Easy Poker Room where you can play beginners and experts alike in Texas Hold em, Omaha Hi-Lo and 7-Card Stud. STAY Experience our hotel with 150 deluxe rooms, including 21 suites. Every overnight stay offers a double pillow-top mattress; free high-speed internet access; high-definition, flat-screen television; cooked-to-order breakfast; and access to our saline pol, hot tub, fitness center and more. DINE Whether you are looking for an intimate gourmet dinner or a quick meal, Mardi Gras Casino & Resort has something for you. Our French Quarter restaurant offers a fine-dining experience with steaks, seafood and more. The First Turn restaurant allows you to eat casual full-service cuisine while overlooking the greyhound racetrack, and the Bayou Buffet offers endless choices with complimentary beignets. Caf Orleans and Crescent City offer a variety of sandwiches and snacks for a lighter, faster option. RACING Join us for live greyhound and simulcast racing action! Enjoy the thrill of betting and winning while overlooking our racetrack or experiencing one of our state-of-the-art simulcast areas. Live racing is available year-round. The Opportunity Summary Under the direction of the Executive Sous Chef , directs the preparation and ordering of all food in the French Quarter restaurant kitchen. Expedites and coordinates with front of house operations. Also, helps analyze food cost and forecast business trends in order to make recommendations for revisions of menu prices that will most appropriately meet company goals. Essential Duties and Responsibilities include the following. Other duties may be assigned. Formulates schedules with forecast based on historical data. Organizes, maintains, and monitors storage facilities such as walk-ins, reach-ins, freezers, and dry storage areas according to health code regulations. Prepares and produces menu items to standards in a quick and efficient manner. Prepare items such as but not limited to salads, appetizers, seafood, beef, and poultry, etc. Prepares, cooks, and seasons all food. Controls food production in all work areas including proper cooking methods, proper cooking times, and temperature. Inspects the garnish of all foods. Adheres to kitchen maintenance and sanitation programs. Maintains assigned station and equipment in a clean and sanitary condition. Assumes manager on duty responsibility. Directs the daily work activities of assigned personnel within the kitchen facility. Maintains file documentation and accurate record keeping. Ensures adherence to Board of Health standards. Ensures that all foods are of the highest quality. Other duties as assigned Supervisory Responsibilities Supervises back of house French Quarter kitchen staff. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Previous experience supervising a back of house operation is a must. Fine Dining experience preferred. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to work inside a kitchen and on a fry line during most of shift. Must be able to bend, stoop, reach, crouch, kneel, push, and pull; lift up to 50 lbs; maneuver bulky carts weighing 100-200 pounds in confined areas; reach above head and below knees, bend at knees or waist and twist at waist. Who We Are Take your career beyond the ordinary to the extraordinary. 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, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. 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.

Who We Are Take your career beyond the ordinary to the extraordinary. 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, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions wit h out 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. Restaurant Supervisor Position Summary Assists management with the efficient operation of the restaurant/club, in accordance with the Company s GuestPath Universal Service Standards and applicable Operational Standards. Essential Functions: Supervises the activities of all associates assigned to floor; ensures that breaks occur in a timely manner Trains new and existing associates, under the direction of management Involved in disciplinary matters and ensures quality employee performance Enforces and adheres to all unit and company alcohol service policies and procedures. Ensures quality, accuracy, and timely delivery of food and beverage orders Assists associates with service and/or billing issues Verifies proper set-up, service, and cleaning of assigned area throughout shift/event Visits with guests to ensure satisfaction; promptly communicates any opportunities to management Analyzes and resolves all problems with employees, guests, client and the operation, with the assistance of management. Performs opening and closing procedures Ensures that all equipment is set up properly and operating efficiently and accurately. Verifies all paperwork is complete and turned in at conclusion of shift/event Ensures all workstations, storerooms, bar, host stand, decks and dining areas remain clean, sanitized, safe and sufficiently stocked. Maintains cleanliness and safety standards throughout the restaurant; follows and upholds all health codes and sanitation regulations Completes daily point-of-sale reports as requested by management Adheres to and enforces inventory and labor control measures; performs inventory counts as requested Performs other duties as assigned Non-essential Functions: Assists management with the daily cash procedures and operations Assists in the timely payment of product invoices. Assists in the ordering of bar product, rentals for events, and other products needed for the operation. Assists with catered events as directed. Education & Experience: High School Diploma or GED required; Associates degree in Food & Beverage or related field, preferred Minimum of 2-3 years work experience in front-of-house restaurant or foodservice position, in a high volume environment, required One year supervisory experience in restaurant or service environment preferred Experience in cash handling and credit card processing required Previous experience using computerized POS system required; previous experience with Micros POS preferred. Knowledge, Skills & Abilities: Excellent guest service skills; ability to adhere to Company s GuestPath Universal Service Standards Ability to complete required pre-employment sanitation and alcohol service training Knowledgeable in the operation of a high volume sit-down restaurant with high service standards. Possess basic knowledge of bar operations and standard drink recipes and alcohol brand names. Basic math skills; ability to accurately total guest checks, account for cash and inventory. Strong verbal and written communication skills ability to communicate with staff and to prepare written reports Strong time management and organizational skills; ability to direct the work activities of several associates simultaneously and plan ahead. Highly motivated, ability to take initiative. Team-oriented; ability to work effectively with others Ability to work in fast-paced environment Physical Requirements: Ability to remain on feet for entire length of shift Constant standing, walking, bending, reaching and repetitive motions. Ability to maneuver between tables and around corners. Ability to lift, balance and move large food trays, weighing up to 35 lbs. Visual acuity and hearing sufficient to take orders and prepare bills. Environmental Working Conditions: Majority of time spent alternating between indoor, climate-controlled environment of restaurant and temperature fluctuations of warehouse and kitchen. May also be exposed to partially sheltered outdoor environment subject to climate fluctuations.

SUMMARYDevelops, implements and maintains quality standards for food & beverage, including supervision and direction of food & beverage staff. Ensure excellent customer service.Essential Functions:Interviews, selects, trains and supervises food & beverage staff.Organizes and conducts pre-shift and department meetings.Schedules and directs food & beverage staff in their work assignments.Interacts with guests; promoting food & beverage facilities, products and services.Recognizes and resolves guest complaints and concerns.Maintains food quality and service standards for location.Controls food & beverage costs including payroll, equipment, supplies and products.Maintains accurate inventory and appropriate supply levels.Maintains cleanliness and organization of food & beverage work areas and facility.Utilizes prescribed cash handling procedures to accurate charge guests, create forecast and revenue reports and write correspondence.Provides direct service to guests as needed, including serving tables, bussing tables, seating guests and general clerical/cashier duties.Ensures a pleasant visit for each guest; maintains effective guest relations.Performs special projects delegated by management.Stays updated on latest developments pertinent to the department as well as the location.QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.EDUCATION and/or EXPERIENCE1 to 2 years food & beverage management/supervisor experience; excellent people and communication skills. Proven experience managing guest relations; dealing with stressful situations; and demonstrated outstanding customer service. Proven experience managing food & beverage operations. Must possess willingness to learn and perform new food & beverage programs and services. Excellent communication and organizational skills, attention to detail, drive and motivation. Flexibility with schedule with evenings and weekend work required.LANGUAGE SKILLSAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and interpret retail product labeling. Ability to speak effectively before groups of customers or associates of organization.REASONING ABILITYAbility to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the associate is regularly required to stand, walk, and use hands and fingers to handle, or feel. The associate frequently is required to reach with hands and arms and talk or hear. The associate is occasionally required to sit; walk; climb or balance; and stoop, kneel, crouch, or crawl. The associate must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.The noise level in the work environment is usually loud.

DILLON BEACH RESORT is hiring an outgoingFOOD & BEVERAGE / RESTAURANT MANAGEROur busy,beach resort is seeking a motivated self-starterwith an outgoing personality to fill the role of Food & Beverage / Restaurant Manager.The ideal candidate willbe a top hospitality leader while managing all daily operations inclusive butnot limited to the following:Direct smoothfront-of-house operations during fast-paced rushes in the market + restaurantLead staff byexample via providing warm, professional hospitality at all timesActivelyengage with each and every customer, creating an environment where customersfeel both welcomed and at homeInitiate sidework responsibilities with other staff, inclusive of ensuring attractiveappearance of the dining room, kitchen, prep room, office, general store,restrooms, common areas, exteriors, patios, picnic areas, shared workspaces and storage areasMaintainorganization and general inventory of supplies in stock + supply roomsAssistExecutive Chef, Store Manager, Director of Operations and Operations Manager in placing orders as needed (F & B vendors will be assigned to you)Participate inweekly or bi-monthly meetings with Department Managers to collaborate on side projects and review goalsand expectations for the total property and its employeesJob DutiesAlongside other members of a culinary management team, food and beverage managers are responsible for maintaining the restaurants revenue, profitability and quality goals including managing food costs, upholding menu standards, and controlling inventory.In addition tomenu maintenanceandevent management, food and beverage managers are involved with all of a full-service hospitality establishments' day-to-day functions, includingstaff management,guest interactions,office administration duties,vendor communications, andlabor costs. They oversee the management of staff and may address issues. They are required to ensure that operational standards are met in regards tosanitation codes and laws,food storage, andloss prevention.ResponsibilitiesSince food and beverage managers work with a variety of staff members in a fast-paced environment, they must be excellent communicators with the ability to multitask and think quickly when under pressure. Just like many other positions in the hospitality industry, the job of food and beverage manager requires working long and perhaps erratic hours, which may include nights, weekends, and holidays. Coupled with long hours, there is a great deal of physical exertion expected of a food and beverage manager. They must be on their feet for a majority of the day, and there may be moderate to heavy lifting involved.Manage all F and day-to-day operations within budgeted guidelines and to the highest standardsPreserve excellent levels of internal and external customer serviceIdentify customers needs and respond proactively to all of their concernsLead F team by attracting, recruiting, training and appraising talented personnelEstablish targets, KPIs (key performance indicators), schedules, policies and proceduresProvide a two way communication and nurture an ownership environment with emphasis in motivation and teamworkComply with all health and safety regulationsReport on management regarding sales results and productivityRequirementsProven food and beverage management experienceStrong food and beverage knowledge, and interest, native to Northern CaliforniaWorking knowledge of various computer software programs (MS Office: Word and Excel, POS systems, reservation platforms, inventory softwares, accounting/bookkeeping softwares)Adobe Illustrator, Clover, Orca, Quickbooks, ResyAbility to spot and resolve problems efficientlyMastery in delegating multiple tasksCommunication and leadership skillsUp to date with food and beverages trends and best practicesAbility to manage personnel and meet financial targetsGuest-oriented and service-mindedCulinary school diploma or degree in food service management or related fieldOverall, this physically activeposition requires a positive, high-energy, "can-do" person with the ability tobe a leader and set a positive example for otheremployees on best-practices.

The Banquet and Food and Beverage Supervisor ensures that the restaurant is opened in a timely and orderly fashion and that all banquets are set up, serviced and executed to the clients requests. The Banquet and Food and Beverage Supervisor oversees smooth restaurant operation including staffing, set-up, service and break down ensuring excellent guest service. Benefits Starting pay is $14.50 per hour. Medical/Dental/Vision- Available for Full Time Associates Vacation/PTO Job Type: Full-time Salary: $14.50/hour Responsibilities and Duties Essential Functions: Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Know and live the mission and the White Lodging/brand basics. Supervise restaurant/banquet staff including Servers, Bartenders and Culinary. Oversee restaurant and banquet culinary operation and assign specific duties to staff for efficient operation of restaurant. Covers any cooking, bartending or serving shifts as needed Ensure that all associates have proper supplies, equipment and uniform. Order and complete inventory and payroll as directed. Project par levels and determine freezer pull and line set up. Complete schedule. Ensure all associates are following their schedules and taking breaks. Assist in training new associates and cross-training existing associates according to Certification Program. Ensure that all restaurant staff members complete certification requirements. Assist in interviewing and hiring new associates for the department. Resolve routine associate issues as needed and bring issues to the attention of the General Manager as necessary. Make recommendations to the manager with regard to progressive discipline. Train associates on safety standards and enforce those standards on a consistent basis. Identify associates engaging in unsafe behaviors and retrain them appropriately. Promote teamwork and associate morale. Demonstrate suggestive and up-selling technique when interacting with the guest. Cash Handling. Review meeting room reservations and ensure food is ordered. Ensure proper set-up and banquet coverage. Able to operate the Point of Sale System/MICROS. Be knowledgeable of all menu items, their garnish, content and preparation methods. Be prepared to answer any question about the menu in a direct and concise way. Know the use records. Stay current on daily specials, new menu items and specifications including proper preparation methods. Take food order (as needed) and relay order to the kitchen for preparation. Serve the guest using proper established rules of etiquette for serving. Communicate properly and effectively with the guest, associates and managers. Effectively respond to guest complaints. Ensure that all side work is completed and restaurant cleanliness meets standards prior to the end of shift and or allowing associate(s) to leave. Ensure food sanitation practices are followed. Become certified in Sanitation and Food Handling as required by state. Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems. Complete food waste logs daily or as needed to track food spoilage, waste and any foods not cooked to standard. Be willing to cover shifts, cook, bartend and serve and have a flexible work schedule. Must pass certification quiz/test for position. Must pass Serv Safe Certification. Adhere to all work rules, procedures and policies established by the company. This includes, but is not limited to those contained in the Associate Orientation Handbook and the red Emergency Response Procedures Manual. Perform other duties as assigned. Supervisor/Leadership experience is required. Cooking, serving and bartending experience is preferred. We are a 24/7 business; weekends, holidays are flexible availability are required. JB.0.00.LN

The Banquet and Food and Beverage Supervisor ensures that the restaurant is opened in a timely and orderly fashion and that all banquets are set up, serviced and executed to the clients requests. The Banquet and Food and Beverage Supervisor oversees smooth restaurant operation including staffing, set-up, service and break down ensuring excellent guest service. Benefits Starting pay is $14.50 per hour. Medical/Dental/Vision- Available for Full Time Associates Vacation/PTO Job Type: Full-time Salary: $14.50/hour Responsibilities and Duties Essential Functions: Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Know and live the mission and the White Lodging/brand basics. Supervise restaurant/banquet staff including Servers, Bartenders and Culinary. Oversee restaurant and banquet culinary operation and assign specific duties to staff for efficient operation of restaurant. Covers any cooking, bartending or serving shifts as needed Ensure that all associates have proper supplies, equipment and uniform. Order and complete inventory and payroll as directed. Project par levels and determine freezer pull and line set up. Complete schedule. Ensure all associates are following their schedules and taking breaks. Assist in training new associates and cross-training existing associates according to Certification Program. Ensure that all restaurant staff members complete certification requirements. Assist in interviewing and hiring new associates for the department. Resolve routine associate issues as needed and bring issues to the attention of the General Manager as necessary. Make recommendations to the manager with regard to progressive discipline. Train associates on safety standards and enforce those standards on a consistent basis. Identify associates engaging in unsafe behaviors and retrain them appropriately. Promote teamwork and associate morale. Demonstrate suggestive and up-selling technique when interacting with the guest. Cash Handling. Review meeting room reservations and ensure food is ordered. Ensure proper set-up and banquet coverage. Able to operate the Point of Sale System/MICROS. Be knowledgeable of all menu items, their garnish, content and preparation methods. Be prepared to answer any question about the menu in a direct and concise way. Know the use records. Stay current on daily specials, new menu items and specifications including proper preparation methods. Take food order (as needed) and relay order to the kitchen for preparation. Serve the guest using proper established rules of etiquette for serving. Communicate properly and effectively with the guest, associates and managers. Effectively respond to guest complaints. Ensure that all side work is completed and restaurant cleanliness meets standards prior to the end of shift and or allowing associate(s) to leave. Ensure food sanitation practices are followed. Become certified in Sanitation and Food Handling as required by state. Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems. Complete food waste logs daily or as needed to track food spoilage, waste and any foods not cooked to standard. Be willing to cover shifts, cook, bartend and serve and have a flexible work schedule. Must pass certification quiz/test for position. Must pass Serv Safe Certification. Adhere to all work rules, procedures and policies established by the company. This includes, but is not limited to those contained in the Associate Orientation Handbook and the red Emergency Response Procedures Manual. Perform other duties as assigned. Supervisor/Leadership experience is required. Cooking, serving and bartending experience is preferred. We are a 24/7 business; weekends, holidays are flexible availability are required. JB.0.00.LN

Who We Are Take your career beyond the ordinary-to the extraordinary. 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, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions wit h out 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. Restaurant Supervisor Position Summary Assists management with the efficient operation of the restaurant/club, in accordance with the Company's GuestPath Universal Service Standards and applicable Operational Standards. Essential Functions: Supervises the activities of all associates assigned to floor; ensures that breaks occur in a timely manner Trains new and existing associates, under the direction of management Involved in disciplinary matters and ensures quality employee performance Enforces and adheres to all unit and company alcohol service policies and procedures. Ensures quality, accuracy, and timely delivery of food and beverage orders Assists associates with service and/or billing issues Verifies proper set-up, service, and cleaning of assigned area throughout shift/event Visits with guests to ensure satisfaction; promptly communicates any opportunities to management Analyzes and resolves all problems with employees, guests, client and the operation, with the assistance of management. Performs opening and closing procedures Ensures that all equipment is set up properly and operating efficiently and accurately. Verifies all paperwork is complete and turned in at conclusion of shift/event Ensures all workstations, storerooms, bar, host stand, decks and dining areas remain clean, sanitized, safe and sufficiently stocked. Maintains cleanliness and safety standards throughout the restaurant; follows and upholds all health codes and sanitation regulations Completes daily point-of-sale reports as requested by management Adheres to and enforces inventory and labor control measures; performs inventory counts as requested Performs other duties as assigned Non-essential Functions: Assists management with the daily cash procedures and operations Assists in the timely payment of product invoices. Assists in the ordering of bar product, rentals for events, and other products needed for the operation. Assists with catered events as directed. Education & Experience: High School Diploma or GED required; Associates degree in Food & Beverage or related field, preferred Minimum of 2-3 years work experience in front-of-house restaurant or foodservice position, in a high volume environment, required One year supervisory experience in restaurant or service environment preferred Experience in cash handling and credit card processing required Previous experience using computerized POS system required; previous experience with Micros POS preferred. Knowledge, Skills & Abilities: Excellent guest service skills; ability to adhere to Company's GuestPath Universal Service Standards Ability to complete required pre-employment sanitation and alcohol service training Knowledgeable in the operation of a high volume sit-down restaurant with high service standards. Possess basic knowledge of bar operations and standard drink recipes and alcohol brand names. Basic math skills; ability to accurately total guest checks, account for cash and inventory. Strong verbal and written communication skills - ability to communicate with staff and to prepare written reports Strong time management and organizational skills; ability to direct the work activities of several associates simultaneously and plan ahead. Highly motivated, ability to take initiative. Team-oriented; ability to work effectively with others Ability to work in fast-paced environment Physical Requirements: Ability to remain on feet for entire length of shift Constant standing, walking, bending, reaching and repetitive motions. Ability to maneuver between tables and around corners. Ability to lift, balance and move large food trays, weighing up to 35 lbs. Visual acuity and hearing sufficient to take orders and prepare bills. Environmental Working Conditions: Majority of time spent alternating between indoor, climate-controlled environment of restaurant and temperature fluctuations of warehouse and kitchen. May also be exposed to partially sheltered outdoor environment subject to climate fluctuations. Company Description: Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915, Delaware North has global operations at high-profile sports and entertainment venues, national and state parks, destination resorts and restaurants and airports. With approximately $3 billion in annual revenue, the company's 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Learn more about Delaware North, a global leader in hospitality and food service, at .

Our Exciting Work Environment Delaware North Grand Canyon is all about the experience of living in one of the natural wonders of the world! We are excited you are considering employment with us. Delaware North operates Yavapai Lodge in the Canyon offering 358 guest rooms. We have a newly renovated food and beverage operation which includes a full service tavern. We run several retail and grocery stores both inside and outside the park. If you can commit to the highest level of service and to exceeding our guests' expectations, please apply to help us 'create special experiences one guest at a time". The Desert View location is about 30 minutes from the main part of the park where we operate the General Store, Trading Post, Deli and Ice Cream/Coffee Shop. The Desert View Area offers a quiet, serene atmosphere with the best view of the Canyon and River in the South Rim. We are located at the East Entrance and cater to tour groups and has a special Native American touch. If you like a personal life filled with silence, away from modern technology and the social scene, with time to enjoy simple pleasures like the star-filled sky and views of the canyon and Colorado river, then Desert View is the place for you. The Opportunity Looking for an applicant who is passionate about combining their love for food service with customer service while working in a fast paced environment. This position will support the Desert View Assistant Manager in running shifts by opening or closing the Ice Cream/Coffee Shop and keeping a clean, efficient Ice Cream/Coffee Shop operation. We are looking for someone who has a talent for training new staff and who has a keen eye for detail. The ideal candidate will have cash handling, food prep, and supervisory experience. Who We Are Take your career beyond the ordinary-to the extraordinary. 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, grow with us. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world. Founded and owned by the Jacobs family for nearly 100 years, it is a global leader in hospitality and food service with operations in the sports, travel hospitality, restaurants and catering, parks, resorts, gaming and specialty retail industries. Delaware North has annual revenue exceeding $3 billion with 60,000 employee associates. To learn more, visit . All applicants may be subject to a pre-employment background and/or drug testing. 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. Company Description: Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915, Delaware North has global operations at high-profile sports and entertainment venues, national and state parks, destination resorts and restaurants and airports. With approximately $3 billion in annual revenue, the company's 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Learn more about Delaware North, a global leader in hospitality and food service, at .

Our Exciting Work Environment PLAY Mardi Gras Casino & Resort features more than 850 slot machines and a mix of 25 table games, including Blackjack, Roulette, Craps, Big Six and more. Or test your skill in our Big Easy Poker Room - where you can play beginners and experts alike in Texas Hold'em, Omaha Hi-Lo and 7-Card Stud. STAY Experience our hotel with 150 deluxe rooms, including 21 suites. Every overnight stay offers a double pillow-top mattress; free high-speed internet access; high-definition, flat-screen television; cooked-to-order breakfast; and access to our saline pol, hot tub, fitness center and more. DINE Whether you are looking for an intimate gourmet dinner or a quick meal, Mardi Gras Casino & Resort has something for you. Our French Quarter restaurant offers a fine-dining experience with steaks, seafood and more. The First Turn restaurant allows you to eat casual full-service cuisine while overlooking the greyhound racetrack, and the Bayou Buffet offers endless choices with complimentary beignets. Caf? Orleans and Crescent City offer a variety of sandwiches and snacks for a lighter, faster option. RACING Join us for live greyhound and simulcast racing action! Enjoy the thrill of betting and winning while overlooking our racetrack or experiencing one of our state-of-the-art simulcast areas. Live racing is available year-round. The Opportunity Summary Under the direction of the Executive Sous Chef , directs the preparation and ordering of all food in the French Quarter restaurant kitchen. Expedites and coordinates with front of house operations. Also, helps analyze food cost and forecast business trends in order to make recommendations for revisions of menu prices that will most appropriately meet company goals. Essential Duties and Responsibilities include the following. Other duties may be assigned. Formulates schedules with forecast based on historical data. Organizes, maintains, and monitors storage facilities such as walk-ins, reach-ins, freezers, and dry storage areas according to health code regulations. Prepares and produces menu items to standards in a quick and efficient manner. Prepare items such as but not limited to salads, appetizers, seafood, beef, and poultry, etc. Prepares, cooks, and seasons all food. Controls food production in all work areas including proper cooking methods, proper cooking times, and temperature. Inspects the garnish of all foods. Adheres to kitchen maintenance and sanitation programs. Maintains assigned station and equipment in a clean and sanitary condition. Assumes "manager on duty" responsibility. Directs the daily work activities of assigned personnel within the kitchen facility. Maintains file documentation and accurate record keeping. Ensures adherence to Board of Health standards. Ensures that all foods are of the highest quality. Other duties as assigned Supervisory Responsibilities Supervises back of house French Quarter kitchen staff. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Previous experience supervising a back of house operation is a must. Fine Dining experience preferred. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to work inside a kitchen and on a fry line during most of shift. Must be able to bend, stoop, reach, crouch, kneel, push, and pull; lift up to 50 lbs; maneuver bulky carts weighing 100-200 pounds in confined areas; reach above head and below knees, bend at knees or waist and twist at waist. Who We Are Take your career beyond the ordinary-to the extraordinary. 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, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. 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. Company Description: Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915, Delaware North has global operations at high-profile sports and entertainment venues, national and state parks, destination resorts and restaurants and airports. With approximately $3 billion in annual revenue, the company's 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Learn more about Delaware North, a global leader in hospitality and food service, at .

Join the Suburban Inns Family today! Benefits Include: Earned Time Off for ALL Team MembersInsurance (health, vision, dental, life) for full time Team MembersPaid FMLA for those who qualifyPaid holidaysHotel discounts401kEmployee incentive programs Position Summary Responsible for managing the overall food and beverage service of The Grille in a manner most pleasing to guests. Assure a high standard of appearance, hospitality, and service in personnel, as well as cleanliness of the dining room and kitchen areas. Supervise, train, and coach Grille attendant staff while following Suburban Inns' Core Values, Hilton standards, and local health department standards Essential Functions: Report to work in professional attire, presented neat and cleanGreet all guests in a friendly, positive manner. Ask questions of guests and make personal connections to make them feel they are welcome and valuedAnticipate and meet the needs and expectations of our guests, then go one step furtherSchedule personnel on a weekly basis while staying within budget requirementsEnsure proper service set-up based upon anticipated guest counts and client needsCarefully supervise The Grille staff to help assure proper serviceInspect The Grille team members to ensure that they are in proper and clean uniforms at all timesSupervise and coach The Grille staff to ensure excellent customer serviceMaintain knowledge of the POS system and train Grille staff on its useAssure that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to scheduleInspect all food items, including buffet and made-to-order, to ensure the quality exceeds Suburban Inns and Hilton standardsDirect pre-meal meetings with dining room personnel. Relay information and policy changesAssure the correct appearance, cleanliness, and safety of The Grille areas, equipment, and fixtures. Check the maintenance of all equipment in the dining room and kitchen and report deficiencies and maintenance concernsMake suggestions about improvements in The Grille service procedures and layoutAssure that The Grille areas are secure and all opening and closing procedures are followed everydayAssist in service of guests in The GrilleAttend scheduled staff meetingsConduct inventories and order product as needed for volume of business ensuring nothing runs outEnsure all staff is trained and carrying out proper to-go standards and in room dining standards at all timesComplete the Hilton training and ensure all staff is certified to Hilton standards at all timesMake sure the facility complies with all health code regulations and MLCC regulations at all timesSet up, maintain, service, and break down GrilleMaintain a current TIPS and ServSafe (or equivalent) certification at all timesWash and put away dishes as necessaryCover front of house and/or back of house shifts as necessary in the event of understaffing or call-insGreet guests with a smile, take orders, deliver orders, prepare food as necessaryBe able to bartend and train Grille team members safe and efficient alcohol serving techniquesAssist with banquets and event functions as requestedFollow all Suburban Inns ProcessesExhibit regular and recurrent attendance recordsOther duties as requested by management Position Requirements: Minimum Knowledge: Requires ability to interpret / extract information and / or perform arithmetic functions. May require typing, basic computer knowledge, record keeping, or word processing. Good communication skills License, Training, and/or Certification Required: TIPS and ServSafe Certification (may be completed upon hire) External and Internal Personal Contact: Communications: Daily - Verbal & Written Weekly - Participation in meetings Teamwork and Collaboration: This job is part of a formal work team within the department, as well as collaboration with other property departments Working Conditions and Physical Effort: Stress Load: Regular exposure to stresses Workload Fluctuation: The workload required to perform this job requires ability to adapt to change Manual Skills: Some portions (10-50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations Physical Effort: Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day Physical Environment: Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be un-level, slippery, or unstable Work Schedule: Work regularly requires or varies between day, evening, night, holiday, and/or weekend assignments. Schedule varies according to business demands and needs Occupational Risks: Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials Ergonomics Risks: Significant portions (more than 50%) of daily assignments involve ergonomic risk, such as regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures Safety: Responsible for adhering to all safety policies and procedures of Suburban Inns Required Travel: Position does not require travel to other Suburban Inns properties or client locations. Work is completed on the property Uniform and Appearance Guidelines: Uniform: Professional attire according to Suburban Inns guidelines. Closed toe, non-slip shoes required. Appearance: All facial piercings must be approved by management. Gauges in ears are not allowed on anyone who's primary job function is interacting with guests. Hair must be of a natural color, and kept well-groomed. All tattoos that are not covered by a work uniform must be approved in writing by management. Any tattoo that is deemed offensive to co-workers, guests, vendors or others in the workplace based on racial, sexual, religious, ethnic, or other characteristics or attributes of a sensitive or legally protected nature are not permitted and must remain covered or concealed at all times. This policy will be administered by the position's supervisor, without regard to race, religion, age, sex, national origin, disability, height, weight, genetics, familial status, veteran status, and other protected characteristics. The Vice President of Hotel Operations has the authority to veto any decision made by the position's supervisor

WINTER PARK RESORT OVERVIEW:Opened in January of 1940, Winter Park Resort is the oldest continuously operating resort in the U.S., and located just 67 miles NW of Denver, is the closest major ski resort to the City. Winter Parks traditions are deeply rooted in railroad, logging, and the early exploration of Grand County and the local Fraser Valley. Our mission is tocreate the best memories, again and again, for our guests, our employees, our community, and our strategic partners.POSITION SUMMARY:This is your opportunity to show your creativity and improve your culinary skills while working in an exciting mountain environment. Essential responsibilities include ability to work all food stations including grill, flat top, fryer, prep, pantry, saut and expo while in a fast paced, high volume environment. Experience with large banquets and pastries a plus. Must be able to follow and understand recipes and standards, demonstrate teamwork with all staff and continually strive to exceed guests' expectations. Ability to multi-task is a must.ESSENTIAL DUTIES:Adhering to all policies and proceduresBeing a part of a team environmentMaintaining a clean, sanitary and safe working environmentSpeaking with guests to provide a friendly and welcoming environmentMust have the ability to work in a fast-paced environmentResponsible for portion control and prep levels based on anticipated businessResponsible for minimizing food waste and recording all food wasteTake ownership for food quality served to our guestsTakes direction from Chef, Sous Chef Outlet Managers, Kitchen ForemanMust perform detailed line checks before each shiftReads, understands, and follows recipes cards and food quality standardsAssist in creation, usage and follow trough of prep, cleaning and closing listsUnderstands and follows all Health Department rules and regulationsResponsible for food temperature checks on the line and documentationsHas a helpful attitude towards all kitchen and front of house staffMust have the ability to take ownership of the positionMust take a provided food safety 101 course and passMust be dedicated to achieve consistent ticket time goalsResponsible for proper food handling, rotation of product, sanitation of all kitchens and equipment. Labeling and dating.Assists in maintaining all storage areas,Must pass an equipment safety checklistMust watch and pass a knife safety and slip and fall video/quizRequired to attend a MSDS and Risk Safety trainingWill attend either a QSR (Quick Serve Restaurant) or FSR (Full Serve Restaurant) trainingWill attend a resort orientation and complete a unit orientation checklistAppearance standards will be met at all timesCore Values will be demonstrated at all times Team Play, Guest Loyalty, Playing Safely, Employee Experience, Striving to be the Best, Financial Strength and IntegrityEmployee will follow our mission statementCreating the best memories again and againStandard Operating Procedures will be followed at all timesAssists in keeping recipe cards up to dateMust be able to work in a high volume, potentially stressful work environmentObserve 4 foot rule at all timesHave ability to develop basic culinary skillsMust always be polite and respectful to all guests and employeesMaintain work area, keep it clean and organizedThis job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.EDUCATION& EXPERIENCE REQUIREMENTS:EDUCATION:18 years of age or olderHigh School degree or GED preferredEXPERIENCE:One year kitchen experience preferredPHYSICAL DEMANDS AND WORKING CONDITIONS:This position may be required to work evenings, weekends and holidays.FOOD SERVICE ENVIRONMENT:Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate.Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours.While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.Frequently required to climb or balance and taste or smell.Regularly lift and/or move up to 40 pounds on a regular and continuing basis.Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.Vision occurs continuously with the most common visual functions being those of near vision and depth perception.Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functionsOTHER DUTIES AS ASSIGNED:This position description is an overview of the scope of responsibilities for the role described above. With the evolution of Winter Park Resort, the responsibilities of this position may change as may the dates associated with many of the tasks. During these times of change, this position requires the flexibility and willingness to accept new responsibilities and potentially transfer others. It will also be the responsibility of any employee of Winter Park Resort to be a positive influence on the transformation of the resort and its associated lines of business.AN EQUAL OPPORTUNITY EMPLOYER:Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equalemployment opportunity in any term, condition, or privilege of employment.We do not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, sexual orientation, gender identity, veteran status, or any other status protected by state or local law.Winter Park Resort will make reasonable accommodation for qualified individuals with known disabilities unless doing so would result in an undue hardship to Winter Park Resort. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training.This job description in no way states or implies that these are the only duties to be performed in this position. I understand that this document does not create an employment contract, implied or otherwise, other than anat will relationship.

WINTER PARK RESORT OVERVIEW:Opened in January of 1940, Winter Park Resort is the oldest continuously operating resort in the U.S., and located just 67 miles NW of Denver, is the closest major ski resort to the City. Winter Parks traditions are deeply rooted in railroad, logging, and the early exploration of Grand County and the local Fraser Valley. Our mission is tocreate the best memories, again and again, for our guests, our employees, our community, and our strategic partners.Headquartered in Denver, Colorado, Alterra Mountain Company is a community of 12 iconic year-round destinations, including the worlds largest heli-ski operation. The company owns and operates a range of recreation, hospitality, real-estate development, food and beverage and retail businesses. Headquartered in Denver, Colorado with destinations across the continent, we are rooted in the spirit of the mountains and united by a passion for outdoor adventure. Alterra Mountain Companys family of diverse playgrounds spans five U.S. states and three Canadian provinces: Steamboat and Winter Park Resort in Colorado; Squaw Valley Alpine Meadows, Mammoth Mountain, June Mountain and Big Bear Mountain Resort in California; Stratton in Vermont; Snowshoe in West Virginia; Tremblant in Quebec, Blue Mountain in Ontario; Deer Valley in Utah; and CMH Heli-Skiing& Summer Adventures in British Columbia. We honor each destinations unique character and authenticity and celebrate the legendary adventures and enduring memories they bring to everyone.POSITION SUMMARY:This is your opportunity to show your creativity and improve your culinary skills while working in an exciting mountain environment. Essential responsibilities of a Cook II include the ability to work all food stations, including: grills, flat tops, fryers, prep. stations, pantries, saut and expo (while in a fast paced, high volume environment). Experience with large banquets and pastries is a plus. A Cook II must be able to follow and understand recipes and standards, demonstrate teamwork with all staff and continually strive to exceed guests' expectations. A Cook II must also have the ability to multi-task. The Cook II will follow all Winter Park policies and procedures, all applicable laws (federal, state, and local), and all health and sanitation codes.ESSENTIAL DUTIES:Adheres to all policies and proceduresWorks as a part of a team environmentMaintains a clean, sanitary, and safe working environmentSpeaks with guests to provide a friendly and welcoming environmentMust have the ability to work in a fast-paced environmentResponsible for portion control and prep levels based on anticipated businessResponsible for minimizing food waste and recording all food wasteTakes ownership for food quality served to our guestsTakes direction from Chef, Sous Chef, Unit Managers, and Unit SupervisorsMust perform detailed line checks before each shiftReads, understands, and follows all recipes cards and food quality standardsAssists in the creation, usage, and follow through of food preparation, cleaning, and closing listsUnderstands and follows all Health Department rules and regulationsMust be responsible for food temperature checks on the line and documentationsHas a helpful attitude towards all kitchen and front of house staffMust have the ability to take ownership of the positionMust take a provided food safety 101 course and passMust be dedicated to achieve consistent ticket-time goalsResponsible for proper food handling, rotation of products, sanitation of all kitchens and equipment, labeling, and dating.Assists in maintaining all storage areasMust pass an equipment safety checklistMust watch and pass a knife safety and slip and fall video/quizRequired to attend a MSDS and Risk Safety trainingWill attend either a QSR (Quick Serve Restaurant) or FSR (Full Serve Restaurant) trainingWill attend a resort orientation and complete a unit orientation checklistMeets appearance standards at all timeDemonstrates core values at all times Team Play, Guest Loyalty, Playing Safely, Employee Experience, Striving to be the Best, Financial Strength, and IntegrityFollows our mission statementCreating the best memories again and againFollows Standard Operations Procedures at all timesAssists in keeping recipe cards up to dateMust be able to work in a high volume, potentially stressful work environmentObserves 4 foot rule at all timesHas ability to develop basic culinary skillsMust always be polite and respectful to all guests and employeesThis job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.EDUCATION& EXPERIENCE REQUIREMENTS:Education:18 years of age or olderHigh School Degree or GED preferredCollege or culinary degree desired or comparable food and beverage experienceExperience:Two (2) years culinary experience preferred (experience working all stations)One (1) year of supervisory experience preferredPrevious experience with food orders, staff scheduling, and computer programs preferredQualifications and Skills:Must Possesses a solid knowledge of food safety, food handling and production techniquesPHYSICAL DEMANDS AND WORKING CONDITIONS:This position may be required to work evenings, weekends and holidays.FOOD SERVICE ENVIRONMENT:Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate.Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours.While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.Frequently required to climb or balance and taste or smell.Regularly lift and/or move up to 40 pounds on a regular and continuing basis.Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.Vision occurs continuously with the most common visual functions being those of near vision and depth perception.Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functionsOTHER DUTIES AS ASSIGNED:This position description is an overview of the scope of responsibilities for the role described above. With the evolution of Winter Park Resort, the responsibilities of this position may change as may the dates associated with many of the tasks. During these times of change, this position requires the flexibility and willingness to accept new responsibilities and potentially transfer others. It will also be the responsibility of any employee of Winter Park Resort to be a positive influence on the transformation of the resort and its associated lines of business.

COMPANY OVERVIEW:Opened in January of 1940, Winter Park Resort is the oldest continuously operating resort in the United States. We are located just 67 miles north-west of Denver, which makes us the closest major ski resort to the city. Winter Parks traditions are deeply rooted in railroad, logging, and the early exploration of Grand County and the local Fraser Valley. Our mission is tocreate the best memories, again and again, for our guests, our employees, our community, and our strategic partners.Headquartered in Denver, Colorado, Alterra Mountain Company is a community of 12 iconic year-round destinations, including the worlds largest heli-ski operation. The company owns and operates a range of recreation, hospitality, real-estate development, food and beverage and retail businesses. Headquartered in Denver, Colorado with destinations across the continent, we are rooted in the spirit of the mountains and united by a passion for outdoor adventure. Alterra Mountain Companys family of diverse playgrounds spans five U.S. states and three Canadian provinces: Steamboat and Winter Park Resort in Colorado; Squaw Valley Alpine Meadows, Mammoth Mountain, June Mountain and Big Bear Mountain Resort in California; Stratton in Vermont; Snowshoe in West Virginia; Tremblant in Quebec, Blue Mountain in Ontario; Deer Valley in Utah; and CMH Heli-Skiing& Summer Adventures in British Columbia. We honor each destinations unique character and authenticity and celebrate the legendary adventures and enduring memories they bring to everyone.SUMMARY/JOB DESCRIPTION:Loves to interact with people, can smile all the time. Loves mountain sports and the great outdoors, this job is for you. Past experience cooking in a high volume restaurant desired along with ability to supervise up to 10 employees.Wages are competitive while learning real world experiences in a mountain environment. Our department gives you the opportunity to learn valuable experience in high volume restaurant environment that sets you up for success.ESSENTIAL DUTIES/RESPONSIBILITIES:Non Negotiable:Must be able to expedite production line during service periodMust be Serv Safe certifiedMust pass a safety checklistHas strong cooking techniques and practicesReads, understands, and follows recipes and standardsFollows prep sheets accurately and with a sense of urgencyDemonstrates teamwork and cooperation with service staffTo continually strive to exceed guests expectationsTo help create memories for our guests and staff as the best mountain resort experience again and againStandard Operating Procedures will be followed at all timesMust have the ability to take ownership of the positionMust always be polite and respectful of our guests and employeesMust always be on timeAlways acknowledge every guest immediately upon sightObserve the four 4 foot rule at all timesMust be available to our guests and employees at all timesYou will portray the impression that you are happy and we are happy to have you herePromote a fun, safe, sanitary work environmentEssential Duties:The highest integrity is expected.Every attempt to please the guest will be madeSupport members through teamwork and mutual respectAct as a liaison between guests and managementAnswer inquiries from guestsMake the guest feel welcomeEngage in small talkSmile alwaysClock in for your shift once appearance requirements are met and in uniform.Check with Manger for any special eventsMaintain work area, keep it clean and organizedDo the 4 foot rule, there is always something to doGet debris off the floorKeep walls cleanIf there is something on the wall, clean it offAcknowledge every guestIf a guest needs help, help themHave a sanitizer bucket ready with a clean rag in the solution so you are preparedExpectations:You will spend a significant amount of time chatting with our guestsDaily reflection of each shiftEvery guest encountered will be thanked and invited backAt the end of the day, you will know you had a positive impact on our guests and employees experienceServe it up, Fix it up, every attempt will have been made by you to take care of our guests and employeesSUPERVISORY RESPONSIBILITIES:Will Oversee up to 10 employees, delegating of job duties, and making sure standards are met.PERSONAL ATTRIBUTES:Is honest and has the highest integrity.Is able to handle and manage confidential information.Professional appearance. Not only adheres to grooming guidelines, but is comfortable in discussing a lack thereof with other employees.Follows established policies and procedures. Is supportive of Core Values. Sets the example for others and is above reproach. Is comfortable to challenge established policies and procedures, but once established, is supportive of those rules.Is organized in tasks. Sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues.Can handle fast paced, potentially high-pressure environment.Is flexible with hours and days of work. Is able to work any hours of the day, any days of the week. Prioritizes and re-prioritizes personal time and work, to have good balance in life.PHYSICAL DEMANDS:Ability to stand for long periods of timeMust be able to walk for a large part of the work dayAbility to negotiate stairsAbility to lift and move 35-50# oftenAbility to use, move and load had trucksAbility to work in extreme temperaturesAbility to work a flexible scheduleAbility to work a flexible schedule, any times or days neededAbility to communicate effectively both verbally and writtenMust be able to hear normal conversations in a busy, crowded environmentMust have the dexterity to use all equipment and utensils normally associated with this positionMust be fluent in EnglishAbility to work in a fast paced environmentEDUCATION/EXPERIENCE:Two to Three years culinary experience requiredSPECIAL SKILLS/EQUIPMENT:Serve wareCompetent Knife SkillsBasic Cooking TechniquesWill attend equipment training and practice those techniquesJanitorial suppliesCleaning ChemicalsDust pans, brooms and mopsPhonesSteam wells, cold wells, reach in coolers and walk-in coolers and freezersOvens, stoves and warming drawersCarts, hand trucks and service elevatorsDish machinesAN EQUAL OPPORTUNITY EMPLOYER:Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment.We do not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, sexual orientation, gender identity, veteran status, or any other status protected by state or local law.Winter Park Resort will make reasonable accommodation for qualified individuals with known disabilities unless doing so would result in an undue hardship to Winter Park Resort. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training.This job description in no way states or implies that these are the only duties to be performed in this position. I understand that this document does not create an employment contract, implied or otherwise, other than anat will relationship.

The Opportunity PT Position Available Thursday 11 am-7:30 pm, Friday 2 pm-10:30 pm, Saturday 2 pm-10:30 pm Porter Assist the commissary manager in delivering products orders to the concession stands. To help the stand manager maintain adequate inventory levels and perform assigned tasks to help maintain operational standards of the concession stand, buffet and restaurant, in accordance with company s policies and procedures. Follows manager s assignments Properly handles product, equipment, keep accurate logs and follow sanitation practices in accordance with food and human safety guidelines Delivers stock to all concession stands, portables and commissaries Transfers supplies and equipment between storage and work areas, by hand or using hand trucks Properly cleans commissaries, concession stands and portables as assigned. Skills and Abilities: Support, encourage and respect co-workers Work with supervisor to set and achieve goals for professional development Comply with Company Policies and Work Rules, as well as federal and state laws Maintain open lines of communication with supervisors and co-workers to ensure the most efficient operations in the department Possess teamwork & diversity awareness by listening to others points of view, recognize and appreciate differences Possess organizational skills, prioritizing request and department activities while managing interruptions and attending to details to complete tasks within deadlines Understand how to lift and move supplies safely and know when to ask for assistance Be at work consistently and on time Education and Experience: High School Diploma/ GED/TASC preferred Ability to be licensed under New York State Gaming Commission Guest Service experience preferred Physical Requirements: Ability to remain on feet for entire length of shift Typical motions include repetitive hand and arm movement, pivoting and twisting, pushing and pulling. Manual dexterity sufficient to pick up, product: move to new location Exposure to variable temperatures, odors, noise, steam, chemicals, refuse and soiled utensils Frequent walking, bending, lifting, reaching, and stretching Ability to lift and carry up to 100 lbs Visual acuity and hearing sufficient to communicate with guests and associates Environmental Working Conditions: Exposure to variable temperatures, This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time Who We Are Take your career beyond the ordinary to the extraordinary. 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, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. 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. Associated topics: back end, day shift manager, gerente de cocina, operations manager, partner, produce manager, restaurant leader, restaurant manager, restaurant operations, shift manager

Our Exciting Work Environment This position is located at Busch Stadium, home of 11-time World Series Champions, the St. Louis Cardinals! Delaware North Sportservice has been the premier provider of food service and merchandise for over 45 years. Whether it's the excitement of opening day at the ballpark or the glitter of a full blown gala, Delaware North Sportservice excels at providing the finest in traditional concessions and gourmet dining wherever people gather for sports, recreation or special events.This position is located at Busch Stadium, home of 11-time World Series Champions, the St. Louis Cardinals! Delaware North Sportservice has been the premier provider of food service and merchandise for over 45 years. Whether it's the excitement of opening day at the ballpark or the glitter of a full blown gala, Delaware North Sportservice excels at providing the finest in traditional concessions and gourmet dining wherever people gather for sports, recreation or special events. The Opportunity Unit Specific Unit Name: St. Louis Baseball Reports to: Vending Manager Union/Non-Union: Union Pay Range: Commission Shift/Hours Required: All Cardinal Home Games Age Requirement (if applic): 16 years old (21 to sell alcohol) Position Summary Sell beer and/or other food & beverage products to guests throughout venue, in accordance with Company s alcohol service policies, GuestPath Universal Service Standards and applicable Operational Standards. Essential Functions: Circulates among guests within assigned section; calls out and sells alcohol and/or other food & beverage products, while adhering to all guest service requirements and alcohol service regulations. Serves alcoholic beverages responsibly, requests identification, adheres to all unit and company alcohol service policies and procedures. Hands or passes items sold to guests, receives payment, and makes required change. Checks out items to replenish stock, turns in money for sales. Supplies one s own money for bank to use for guests change Stocks items assigned Able to work hours that vary according to the event Rotates to other areas as needed Reports to work for scheduled events on a timely basis Performs other duties as assigned Education & Experience: Previous bartending or vending experience preferred Previous cash handling experience is preferred Must have a valid license or be willing to obtain one (if applicable) Knowledge, Skills & Abilities: Excellent guest service skills; ability to adhere to Company s GuestPath Universal Service Standards Ability to complete required pre-employment alcohol service training Must possess high level of self confidence, with ability to aggressively sell assigned items Must possess a cooperative work attitude Basic math skills; ability to accurately account for cash and inventory Strong communication skills, including listening skills and ability to communicate with guests and respond to inquiries Ability to work in a fast-paced environment Capable of following job guidelines and supervisors instructions. Must be dependable and punctual Must be self-motivated Maintains good personal hygiene in a clean and complete uniform Physical Requirements: Frequent walking throughout venue for entire length of shift Ability to walk up and down stairs frequently for entire length of shift Ability to maintain one s balance Ability to lift and carry up to 90 lbs. Ability to stand for entire length of shift Ability to raise and project voice to market and sell product, for entire length of shift Environmental Working Conditions: May be exposed to variable temperatures, including extreme hold and cold, depending on season May be required to work in elevated areas May be required to work in confined and/or narrow spaces May be required to work overtime on short notice *All positions require you to successfully complete a pre-employment background check and drug screen. *Nothing in this job description restricts the management s right to assign or reassign duties and responsibilities on this job at any time. Delaware North is an Equal Opportunity Employer Who We Are Take your career beyond the ordinary to the extraordinary. 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, grow with us. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world. Founded and owned by the Jacobs family for nearly 100 years, it is a global leader in hospitality and food service with operations in the sports, travel hospitality, restaurants and catering, parks, resorts, gaming and specialty retail industries. Delaware North has annual revenue exceeding $3 billion with 60,000 employee associates. To learn more, visit . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. 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. Associated topics: barista, bartender, drink, drink service, liquor, martini, mixologist, pub bartender, sommelier, tequila

WINTER PARK RESORT OVERVIEW: Opened in January of 1940, Winter Park Resort is the oldest continuously operating resort in the U.S., and located just 67 miles NW of Denver, is the closest major ski resort to the City. Winter Park's traditions are deeply rooted in railroad, logging, and the early exploration of Grand County and the local Fraser Valley. Our mission is to"create the best memories, again and again," for our guests, our employees, our community, and our strategic partners. Headquartered in Denver, Colorado, Alterra Mountain Company is a community of 12 iconic year-round destinations, including the world's largest heli-ski operation. The company owns and operates a range of recreation, hospitality, real-estate development, food and beverage and retail businesses. Headquartered in Denver, Colorado with destinations across the continent, we are rooted in the spirit of the mountains and united by a passion for outdoor adventure. Alterra Mountain Company's family of diverse playgrounds spans five U.S. states and three Canadian provinces: Steamboat and Winter Park Resort in Colorado; Squaw Valley Alpine Meadows, Mammoth Mountain, June Mountain and Big Bear Mountain Resort in California; Stratton in Vermont; Snowshoe in West Virginia; Tremblant in Quebec, Blue Mountain in Ontario; Deer Valley in Utah; and CMH Heli-Skiing& Summer Adventures in British Columbia. We honor each destination's unique character and authenticity and celebrate the legendary adventures and enduring memories they bring to everyone . POSITION SUMMARY: This is your opportunity to show your creativity and improve your culinary skills while working in an exciting mountain environment. Essential responsibilities of a Cook II include the ability to work all food stations, including: grills, flat tops, fryers, prep. stations, pantries, sauté and expo (while in a fast paced, high volume environment). Experience with large banquets and pastries is a plus. A Cook II must be able to follow and understand recipes and standards, demonstrate teamwork with all staff and continually strive to exceed guests' expectations. A Cook II must also have the ability to multi-task. The Cook II will follow all Winter Park policies and procedures, all applicable laws (federal, state, and local), and all health and sanitation codes. ESSENTIAL DUTIES: Adheres to all policies and procedures Works as a part of a team environment Maintains a clean, sanitary, and safe working environment Speaks with guests to provide a friendly and welcoming environment Must have the ability to work in a fast-paced environment Responsible for portion control and prep levels based on anticipated business Responsible for minimizing food waste and recording all food waste Takes ownership for food quality served to our guests Takes direction from Chef, Sous Chef, Unit Managers, and Unit Supervisors Must perform detailed line checks before each shift Reads, understands, and follows all recipes cards and food quality standards Assists in the creation, usage, and follow through of food preparation, cleaning, and closing lists Understands and follows all Health Department rules and regulations Must be responsible for food temperature checks on the line and documentations Has a helpful attitude towards all kitchen and front of house staff Must have the ability to take ownership of the position Must take a provided food safety 101 course and pass Must be dedicated to achieve consistent ticket-time goals Responsible for proper food handling, rotation of products, sanitation of all kitchens and equipment, labeling, and dating. Assists in maintaining all storage areas Must pass an equipment safety checklist Must watch and pass a knife safety and slip and fall video/quiz Required to attend a MSDS and Risk Safety training Will attend either a QSR (Quick Serve Restaurant) or FSR (Full Serve Restaurant) training Will attend a resort orientation and complete a unit orientation checklist Meets appearance standards at all time Demonstrates core values at all times- Team Play, Guest Loyalty, Playing Safely, Employee Experience, Striving to be the Best, Financial Strength, and Integrity Follows our mission statement-"Creating the best memories… again and again" Follows Standard Operations Procedures at all times Assists in keeping recipe cards up to date Must be able to work in a high volume, potentially stressful work environment Observes 4 foot rule at all times Has ability to develop basic culinary skills Must always be polite and respectful to all guests and employees This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION& EXPERIENCE REQUIREMENTS: Education : 18 years of age or older High School Degree or GED preferred College or culinary degree desired or comparable food and beverage experience Experience : Two (2) years culinary experience preferred (experience working all stations) One (1) year of supervisory experience preferred Previous experience with food orders, staff scheduling, and computer programs preferred Qualifications and Skills : Must Possesses a solid knowledge of food safety, food handling and production techniques PHYSICAL DEMANDS AND WORKING CONDITIONS: This position may be required to work evenings, weekends and holidays. FOOD SERVICE ENVIRONMENT: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions OTHER DUTIES AS ASSIGNED: This position description is an overview of the scope of responsibilities for the role described above. With the evolution of Winter Park Resort, the responsibilities of this position may change as may the dates associated with many of the tasks. During these times of change, this position requires the flexibility and willingness to accept new responsibilities and potentially transfer others. It will also be the responsibility of any employee of Winter Park Resort to be a positive influence on the transformation of the resort and its associated lines of business. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. We do not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, sexual orientation, gender identity, veteran status, or any other status protected by state or local law. Winter Park Resort will make reasonable accommodation for qualified individuals with known disabilities unless doing so would result in an undue hardship to Winter Park Resort. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training. This job description in no way states or implies that these are the only duties to be performed in this position. I understand that this document does not create an employment contract, implied or otherwise, other than an" at will " relationship.

COMPANY OVERVIEW: Opened in January of 1940, Winter Park Resort is the oldest continuously operating resort in the United States. We are located just 67 miles north-west of Denver, which makes us the closest major ski resort to the city. Winter Park's traditions are deeply rooted in railroad, logging, and the early exploration of Grand County and the local Fraser Valley. Our mission is to"create the best memories, again and again," for our guests, our employees, our community, and our strategic partners. Headquartered in Denver, Colorado, Alterra Mountain Company is a community of 12 iconic year-round destinations, including the world's largest heli-ski operation. The company owns and operates a range of recreation, hospitality, real-estate development, food and beverage and retail businesses. Headquartered in Denver, Colorado with destinations across the continent, we are rooted in the spirit of the mountains and united by a passion for outdoor adventure. Alterra Mountain Company's family of diverse playgrounds spans five U.S. states and three Canadian provinces: Steamboat and Winter Park Resort in Colorado; Squaw Valley Alpine Meadows, Mammoth Mountain, June Mountain and Big Bear Mountain Resort in California; Stratton in Vermont; Snowshoe in West Virginia; Tremblant in Quebec, Blue Mountain in Ontario; Deer Valley in Utah; and CMH Heli-Skiing& Summer Adventures in British Columbia. We honor each destination's unique character and authenticity and celebrate the legendary adventures and enduring memories they bring to everyone. SUMMARY/JOB DESCRIPTION: Loves to interact with people, can smile all the time. Loves mountain sports and the great outdoors, this job is for you. Past experience cooking in a high volume restaurant desired along with ability to supervise up to 10 employees. Wages are competitive while learning real world experiences in a mountain environment. Our department gives you the opportunity to learn valuable experience in high volume restaurant environment that sets you up for success. ESSENTIAL DUTIES/RESPONSIBILITIES: Non Negotiable: Must be able to expedite production line during service period Must be Serv Safe certified Must pass a safety checklist Has strong cooking techniques and practices Reads, understands, and follows recipes and standards Follows prep sheets accurately and with a sense of urgency Demonstrates teamwork and cooperation with service staff To continually strive to exceed guest's expectations To help create memories for our guests and staff as the best mountain resort experience again and again Standard Operating Procedures will be followed at all times Must have the ability to take ownership of the position Must always be polite and respectful of our guests and employees Must always be on time Always acknowledge every guest immediately upon sight Observe the four 4 foot rule at all times Must be available to our guests and employees at all times You will portray the impression that you are happy and we are happy to have you here Promote a fun, safe, sanitary work environment Essential Duties: The highest integrity is expected. Every attempt to please the guest will be made Support members through teamwork and mutual respect Act as a liaison between guests and management Answer inquiries from guests Make the guest feel welcome Engage in small talk Smile always Clock in for your shift once appearance requirements are met and in uniform. Check with Manger for any special events Maintain work area, keep it clean and organized Do the 4 foot rule, there is always something to do Get debris off the floor Keep walls clean If there is something on the wall, clean it off Acknowledge every guest If a guest needs help, help them Have a sanitizer bucket ready with a clean rag in the solution so you are prepared Expectations: You will spend a significant amount of time chatting with our guests Daily reflection of each shift Every guest encountered will be thanked and invited back At the end of the day, you will know you had a positive impact on our guests and employees experience Serve it up, Fix it up, every attempt will have been made by you to take care of our guests and employees SUPERVISORY RESPONSIBILITIES: Will Oversee up to 10 employees, delegating of job duties, and making sure standards are met. PERSONAL ATTRIBUTES: Is honest and has the highest integrity. Is able to handle and manage confidential information. Professional appearance. Not only adheres to grooming guidelines, but is comfortable in discussing a lack thereof with other employees. Follows established policies and procedures. Is supportive of Core Values. Sets the example for others and is above reproach. Is comfortable to challenge established policies and procedures, but once established, is supportive of those rules. Is organized in tasks. Sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues. Can handle fast paced, potentially high-pressure environment. Is flexible with hours and days of work. Is able to work any hours of the day, any days of the week. Prioritizes and re-prioritizes personal time and work, to have good balance in life. PHYSICAL DEMANDS: Ability to stand for long periods of time Must be able to walk for a large part of the work day Ability to negotiate stairs Ability to lift and move 35-50# often Ability to use, move and load had trucks Ability to work in extreme temperatures Ability to work a flexible schedule Ability to work a flexible schedule, any times or days needed Ability to communicate effectively both verbally and written Must be able to hear normal conversations in a busy, crowded environment Must have the dexterity to use all equipment and utensils normally associated with this position Must be fluent in English Ability to work in a fast paced environment EDUCATION/EXPERIENCE: Two to Three years culinary experience required SPECIAL SKILLS/EQUIPMENT : Serve ware Competent Knife Skills Basic Cooking Techniques Will attend equipment training and practice those techniques Janitorial supplies Cleaning Chemicals Dust pans, brooms and mops Phones Steam wells, cold wells, reach in coolers and walk-in coolers and freezers Ovens, stoves and warming drawers Carts, hand trucks and service elevators Dish machines AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. We do not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, sexual orientation, gender identity, veteran status, or any other status protected by state or local law. Winter Park Resort will make reasonable accommodation for qualified individuals with known disabilities unless doing so would result in an undue hardship to Winter Park Resort. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training. This job description in no way states or implies that these are the only duties to be performed in this position. I understand that this document does not create an employment contract, implied or otherwise, other than an" at will " relationship.

WINTER PARK RESORT OVERVIEW: Opened in January of 1940, Winter Park Resort is the oldest continuously operating resort in the U.S., and located just 67 miles NW of Denver, is the closest major ski resort to the City. Winter Park's traditions are deeply rooted in railroad, logging, and the early exploration of Grand County and the local Fraser Valley. Our mission is to"create the best memories, again and again," for our guests, our employees, our community, and our strategic partners. POSITION SUMMARY: This is your opportunity to show your creativity and improve your culinary skills while working in an exciting mountain environment. Essential responsibilities include ability to work all food stations including grill, flat top, fryer, prep, pantry, sauté and expo while in a fast paced, high volume environment. Experience with large banquets and pastries a plus. Must be able to follow and understand recipes and standards, demonstrate teamwork with all staff and continually strive to exceed guests' expectations. Ability to multi-task is a must. ESSENTIAL DUTIES: Adhering to all policies and procedures Being a part of a team environment Maintaining a clean, sanitary and safe working environment Speaking with guests to provide a friendly and welcoming environment Must have the ability to work in a fast-paced environment Responsible for portion control and prep levels based on anticipated business Responsible for minimizing food waste and recording all food waste Take ownership for food quality served to our guests Takes direction from Chef, Sous Chef Outlet Managers, Kitchen Foreman Must perform detailed line checks before each shift Reads, understands, and follows recipes cards and food quality standards Assist in creation, usage and follow trough of prep, cleaning and closing lists Understands and follows all Health Department rules and regulations Responsible for food temperature checks on the line and documentations Has a helpful attitude towards all kitchen and front of house staff Must have the ability to take ownership of the position Must take a provided food safety 101 course and pass Must be dedicated to achieve consistent ticket time goals Responsible for proper food handling, rotation of product, sanitation of all kitchens and equipment. Labeling and dating. Assists in maintaining all storage areas, Must pass an equipment safety checklist Must watch and pass a knife safety and slip and fall video/quiz Required to attend a MSDS and Risk Safety training Will attend either a QSR (Quick Serve Restaurant) or FSR (Full Serve Restaurant) training Will attend a resort orientation and complete a unit orientation checklist Appearance standards will be met at all times Core Values will be demonstrated at all times- Team Play, Guest Loyalty, Playing Safely, Employee Experience, Striving to be the Best, Financial Strength and Integrity Employee will follow our mission statement-"Creating the best memories… again and again" Standard Operating Procedures will be followed at all times Assists in keeping recipe cards up to date Must be able to work in a high volume, potentially stressful work environment Observe 4 foot rule at all times Have ability to develop basic culinary skills Must always be polite and respectful to all guests and employees Maintain work area, keep it clean and organized This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION& EXPERIENCE REQUIREMENTS: EDUCATION: 18 years of age or older High School degree or GED preferred EXPERIENCE: One year kitchen experience preferred PHYSICAL DEMANDS AND WORKING CONDITIONS: This position may be required to work evenings, weekends and holidays. FOOD SERVICE ENVIRONMENT: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions OTHER DUTIES AS ASSIGNED: This position description is an overview of the scope of responsibilities for the role described above. With the evolution of Winter Park Resort, the responsibilities of this position may change as may the dates associated with many of the tasks. During these times of change, this position requires the flexibility and willingness to accept new responsibilities and potentially transfer others. It will also be the responsibility of any employee of Winter Park Resort to be a positive influence on the transformation of the resort and its associated lines of business. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. We do not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, sexual orientation, gender identity, veteran status, or any other status protected by state or local law. Winter Park Resort will make reasonable accommodation for qualified individuals with known disabilities unless doing so would result in an undue hardship to Winter Park Resort. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training. This job description in no way states or implies that these are the only duties to be performed in this position. I understand that this document does not create an employment contract, implied or otherwise, other than an" at will " relationship.

Posting Date May 13, 2019 Job Number 19001F7B Job Category Food and Beverage & Culinary Location Le Méridien Batumi, Ninoshvili / Zhgenti Street, Batumi, Georgia, Georgia VIEW ON MAP Brand Le Méridien Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us At Le Méridien, we believe in helping guests unlock the unexpected and engaging experiences each destination has to offer. Our guests are curious and creative, cosmopolitan, culture seekers that appreciate sophisticated, timeless service. We provide original, chic and memorable service and experiences that inspire guests to unlock the destination. We're looking for curious, creative and well-informed people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create unexpected experiences, we invite you to explore career opportunities with Le Méridien. JOB SUMMARY Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Developing and Maintaining Budgets • Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. • Maintains a positive cost management index for kitchen and restaurant operations. • Utilizes budgets to understand financial objectives. Leading Food and Beverage Team • Manages the Food and Beverage departments (not catering sales). • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Oversees all culinary, restaurant, beverage and room service operations. • Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. • Provides excellent customer service to all employees. • Responds quickly and proactively to employee's concerns. • Provides a learning atmosphere with a focus on continuous improvement. • Provides proactive coaching and counseling to team members. • Encourages and builds mutual trust, respect, and cooperation among team members. • Monitors and maintains the productivity level of employees. • Develops specific goals and plans to prioritize, organize, and accomplish work. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded. Ensuring Exceptional Customer Service • Provides excellent customer service. • Responds quickly and proactively to guest's concerns. • Understands the brand's service culture. • Drives alignment of all employees, team leaders and managers to the brand's service culture. • Sets service expectations for all guests internally and externally. • Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. • Verifies all banquet functions are up to standard and exceed guest's expectations. • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Serves as a role model to demonstrate appropriate behaviors. • Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis. Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Conducts performance reviews in a timely manner. • Promotes both Guarantee of Fair Treatment and Open Door policies. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. Additional Responsibilities • Complies with all corporate accounting procedures. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluates results to choose the best solution and solve problems. • Drives effective departmental communication and information systems through logs, department meetings and property meetings. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.