465 jobs found

Purpose / Objective The overall objective and purpose of the Food and Beverage Supervisor is to oversee for the floor coverage in the outlets and assisting the serving staff in the restaurant, lounge and in-room dining/pool service. The incumbent is responsible for supervising Food and Beverage outlets, ensuring our guests receive the ultimate dining experience. They are to provide inspiring and strategic leadership while directing the activities of the Food and Beverage department in support of the mission, core values and goals established by the company. Areas of Responsibility Primary areas of responsibility include, but are not limited to the following: Supervises daily shift operations. Ensures Grand Performers are in compliance with appearance standards. Schedules dining reservations and arranges parties or special services for diners. Inspects kitchen and dining areas and kitchen utensils and equipment to ensure sanitary standards are met. Requisitions and inspects food, supplies, and equipment to maintain stock levels and ensure standards of quality are met. Ensures compliance with all food & beverage policies, standards and procedures. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Acts as the guest service role model for the restaurant, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Assists servers on the floor during meal periods. Empowers Grand Performers to provide excellent customer service. Ensures staff understands local, state and Federal liquor laws. Monitors alcohol beverage service in compliance with local laws. Ensures point of sale operations and cash handling practices are following according to standard operating procedures. Edits work schedules and evaluates work performance of employees. Assigns and coordinates work of employees to promote efficiency of operations. Knowledge, Skills, and Abilities (KSA's) To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. Strategic business leader - Works strategically to devise plans in alignment with organizational goals. Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection. Leads with courage - Provides a culture of accountability. Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals. Must possess excellent computer skills, including Microsoft Word, Excel, and Outlook Requires good communication skills, both verbal and written Ability to respond promptly to customer needs. Excellent guest service and interpersonal skills with the ability to relate to diverse guest types. Ability to prioritize and maintain multiple tables at a time. Supervisory Responsibilities Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. Restaurant Manager on Duty in absence of F&B Director, Outlet Manager or Restaurant Manager. Standards & Culture Individuals must serve as a cultural ambassador by upholding and promoting our standards. Image & Presence: Bohemian. Our team is sophisticated and purposeful in their communication and body language 50% Classical European, 35% Colorful Gypsy Lifestyle, 15% Funky California Free Spirit Service: Intuitive. Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance. Greet, Undivided Attention, Enthusiastic Response, Smile, Thank You Listen, Empathize & Apologize, Accept Responsibility, Do Something About it, Exceed Expectations, Recover Loyalty Performance: Extraordinary. Our team rises to outperform and consistently beat our best for even better. Build loyalty to the company and not yourself Enhance property/company perception by both community and Grand Performers Align yourself with the company and lead others to do the same Collaborate effectively to accomplish goals and achieve results across departments and property locations Actively participate in meetings and shares ideas to determine the right course of action Foster a climate where individuals are committed to partnering and asking for help when needed Enthusiastically share knowledge, experience and talent with others Suggest methods for improving productivity and product quality Prepared and punctual for all meetings Conducts business and complete tasks according to Standard Operating Procedures Utilize required systems, equipment and resources Increase revenue/productivity while keeping costs within budget Prioritize urgent/vital tasks in order to meet set deadlines Improve professional competency and property/location performance Accept responsibility for actions and/or inactions Self-aware, solicit and embrace feedback Communicate feedback openly and respectfully Key Partnerships To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support. Property F&B Management team Property Culinary team Minimum Qualifications Education, Certifications, Work Experience: High School diploma - required 1+ years of relevant work experience in similar scope and title - required Experience within luxury brand/markets - preferred Food Safety Certification - preferred or attained within 30 days Alcohol Safety Certification - preferred or attained within 30 days Work Environment / Conditions The work environment/conditions described herein are representative of those that an incumbent may experience. Must be comfortable working in a shared space, with constant noise, without the use of a private office. Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. Must be able to work safely in a kitchen environment with high temperatures and humidity Physical Demands The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role . While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis. Push, pull, and lift up to 50lbs on a weekly basis. While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus,airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.

Banquet/F Supervisor $12-$15/HrThe Banquet F Supervisor assists the Service Director in overseeing day-to-day operations including casual, fine dining, private events, and bartending operations. They supervise set-ups, breakdowns, staffing levels and quality of service while maintaining Food and Beverage financial goals.The F Supervisor coordinates with the Service Director, the Private Events Director, and the event host to ensure that all events are well organized and that the expectations of the Member and host are exceeded.Responsibilities Effectively communicate with Department Heads and Employee Partners to execute high level of service at all timesManage, train, and create an engaging atmosphere for Employee PartnersJob Qualifications Three years experience as a server, floor, or bartending supervisor in a la carte or BanquetsHigh-energy, outgoing personality with strong professional, interpersonal, and communication skillsProven track record of team leadership and motivation skillsAttention to set up and service details are a mustDiplomatic team player able to foster relationships with Members, Employee Partners, and guestsPossesses a passion for exceeding Member expectationsThe Banquet F Supervisor assists the Service Director in overseeing day-to-day operations including casual, fine dining, private events, and bartending operations.They supervise set-ups, breakdowns, staffing levels and quality of service while maintaining Food and Beverage financial goals.

Are you ready to grow your dream career while making others' vacation dreams come true? Marriott Vacations Worldwide is a world premier organization for Vacation Ownership with resorts at destinations around the globe. Join our team and help deliver unforgettable experiences that make vacation dreams come true. JOB SUMMARYSupervise the Food and Beverage staff to ensure excellent owner/guest satisfaction. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, correct application of food use records, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Complete work orders for maintenance repairs. Ensure the quality of food and beverage meets all sanitary and safety standards. Ensure the quality of food and beverage, along with the quality of service meets or exceeds company standards.Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.CORE WORK ACTIVITIESFollow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.Ensure uniform and personal appearance is clean and professional, maintain confidentiality of proprietary information, and protect company assets.Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation.Speak with others using clear and professional language.Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.Stand, sit, or walk for an extended period of time.Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.Perform other duties as assigned.Attention to customer service with a professional and pleasant personality.Available to work a flexible schedule including evenings, weekends, and holidays. Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

Now Hiring: F or Restaurant Supervisor We are looking for people that have a passion to serve others! Our dining and beverage outlets and our events at our hotel provide great exposure of our venue for receptions, meetings, trainings and even reunions as well as service our internal guests with great F options! Its our place to really shine so that the word of mouth will bring in additional business! To do this we have to have the right team in place where everyone is a team player focused on quality, service delivery, and timeliness. We are currently seeking an experienced and energetic individual for the position of Food and Beverage Supervisor to add to our exception team of passionate and committed associates! The ideal candidate must have experience in a supervisory type position within full service restaurants with knowledge of beverage cost and sequence of service. Micros experience a plus. Should possess hands on attitude with excellent communication and interpersonal skills. Essential Functions Completely direct the operational efforts and strategies of all kitchen outlets. Supervises the entire kitchen staff. Also, restaurant, lounge, banquet, and utility and sanitation associates; and to provide supervisory guidance, aid and counsel for all kitchen and restaurant associates. Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including proper seasoning, food production techniques, plate presentation, display work, cleaning and sanitation and all other areas that associates need to learn and grow in their position. Assist in the following: Writing schedules, evaluating Associates, and direction of all personnel. Keeps open verbal and written communication between the management and associates. Writes and presents disciplinary action as needed. Provides associates with the tools and equipment they need to do their jobs. Takes immediate action on problems that are encountered in the kitchen or restaurant. Participates in weekly staff meetings, weekly BEO meetings with sales, weekly food and beverage meetings, monthly kitchen inventory. Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. Passionate to help in all areas of food service and as needed in other areas of the hotel operation. Here are some reasons our associates like working for us: Our Benefits (applies to Full Time Associates Only) Competitive Pay Great Benefits including various levels of Medical plans, prescription discounts plus vision/dental 401K Retirement Program with company contribution FREE MONEY! Complimentary Hotel Room Night Program Receive 7 free nights a year Group Life Insurance equal to your annual salary Voluntary Short and Long Term Disability Programs Verizon Wireless Discount save up to 18% off your billing a month with our partnership with Verizon Concord Provides great development through classroom training, online through our Learning Management System (LMS), as well as providing you options for Education Assistance Programs through University of Phoenix saving you 5% off tuition costs take classes related to hospitality and save up to 9% off the tuition price Why Concord? Concords foundation is our 5 Key Cornerstones: Quality, Integrity, Community, Profitability, and our newest having Fun. We strive to hire the BEST associates in the market and thus provide a great working environment that associates find appealing. Enjoy a culture where you are valued and our Associate First policy is a way of life. Utilize your hospitality talents with a Company that cares about you and your development. We do many fun things on property to stay engaged with our associates and show you we care about you. If you are seeking a position where you can grow and be a part of a fun team, this job may be your answer. We are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace See job description

Purpose / Objective The overall objective and purpose of the Food and Beverage Supervisor is to oversee for the floor coverage assisting the serving staff in the restaurant. The incumbent is responsible for supervising Food and Beverage matters, ensuring our guests receive the ultimate dining experience. They are to provide inspiring and strategic leadership while directing the activities of the Food and Beverage department in support of the mission, core values and goals established by the company. Areas of Responsibility Primary areas of responsibility include, but are not limited to the following: Supervises daily shift operations. Ensures staff is in compliance with appearance standards. Inspects dining areas, utensils and equipment to ensure sanitary standards are met. Requisitions and inspects food, supplies, and equipment to maintain stock levels and ensure standards of quality are met. Ensures compliance with all food & beverage policies, standards and procedures. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Acts as the guest service role model for the restaurant, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Assists servers on the floor during meal periods. Empowers staff to provide excellent customer service. Ensures staff understands local, state and Federal liquor laws. Monitors alcohol beverage service in compliance with local laws. Ensures point of sale operations are followed according to standard operating procedures. Edits work schedules and evaluates work performance of employees. Assigns and coordinates work of employees to promote efficiency of operations. Knowledge, Skills, and Abilities To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. Strategic business leader - Works strategically to devise plans in alignment with organizational goals. Cultivates engagement - Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection. Leads with courage - Provides a culture of accountability. Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals. Must possess excellent computer skills, including Microsoft Word, Excel, and Outlook Requires good communication skills, both verbal and written Ability to respond promptly to customer needs. Excellent guest service and interpersonal skills with the ability to relate to diverse guest types. Ability to prioritize and maintain multiple tables at a time. Supervisory Responsibilities Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following the Cliffs culture and policies. Shift supervision of the restaurant and staff Restaurant Manager on Duty in absence of F&B Director or Food and Beverage Manager. Standards & Culture Individuals must serve as a cultural ambassador by upholding and promoting our standards. Service: Intuitive. Our team inspires the member experience with warmth and deliberate elegance. Greet, Undivided Attention, Enthusiastic Response, Smile, Thank You Listen, Empathize & Apologize, Accept Responsibility, Do Something About it, Exceed Expectations, Recover Loyalty Performance: Extraordinary. Our team rises to outperform and consistently beat our best for even better Key Partnerships To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support. Property F&B Management team Property Culinary team Minimum Qualifications Education, Certifications, Work Experience: High School diploma - required 1+ years of relevant work experience in similar scope and title required Work Environment / Conditions The work environment/conditions described herein are representative of those that an incumbent may experience. Must be comfortable working in a shared space, with constant noise, without the use of a private office. Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. Must be able to work safely in a kitchen environment with high temperatures and humidity Physical Demands The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role. While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis. Push, pull, and lift up to 50lbs on a weekly basis. While performing the duties of this job, the incumbent is regularly required to travel by foot, car or other means of transportation which require sitting, waiting and standing for long and short periods of time.

Are you ready to grow your dream career while making others' vacation dreams come true? Marriott Vacations Worldwide is a world premier organization for Vacation Ownership with resorts at destinations around the globe. Join our team and help deliver unforgettable experiences that make vacation dreams come true. JOB SUMMARYSupervise the Food and Beverage staff to ensure excellent owner/guest satisfaction. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, correct application of food use records, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Complete work orders for maintenance repairs. Ensure the quality of food and beverage meets all sanitary and safety standards. Ensure the quality of food and beverage, along with the quality of service meets or exceeds company standards.Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.CORE WORK ACTIVITIESFollow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.Ensure uniform and personal appearance is clean and professional, maintain confidentiality of proprietary information, and protect company assets.Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation.Speak with others using clear and professional language.Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.Stand, sit, or walk for an extended period of time.Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.Perform other duties as assigned.Attention to customer service with a professional and pleasant personality.Available to work a flexible schedule including evenings, weekends, and holidays. Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

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. ESSENTIAL DUTIES: Assists in the responsibility for daily operations of the front of house staff that prepare and serve meals and beverages to our guests Assists in the planning, organizing, staffing and directing of service operation for the food service unit consistent with departmental goals, policies and procedures Coordinate activities among various departments such as kitchen, dining room and catering services Ensure that guests are satisfied with their dining experience Arrange for the routine maintenance of the restaurant, its equipment and facilities Assists in the responsibility for all the administrative and human resources functions of running the business Supervising routine food service operations Ensure that food and service meet appropriate standards Assists in the selection and development of staff through formal interviewing, hiring, training and when necessary terminating employees Retain good employees Oversee training of new front of house employees and explain the establishments policies and practice Oversee schedule work hours for all staff Help with cooking, clearing or other tasks as necessary Reinforce established procedure to ensure that food is served properly and in a timely manner Investigate and resolve guests complaints about food quality or service Monitor orders in the kitchen to determine where backups may occur Direct the cleaning of the dining areas, kitchen and washing of table ware, kitchen utensils and equipment to comply with government sanitation standards. Monitor the actions of the employees and patrons on a continual basis to ensure the personal safety of everyone Follow procedural guidelines and training programs to meet/exceed the regulations imposed by local health and liquor laws Ensure proper hours of pay for employees Complete paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and social security laws Assist with responsibility of accuracy of business and employee records Use of inventory tracking software to compare the records of sales from the POS with the record of current inventory Use internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees and train staff Oversees proper cash handling procedures Assists in the responsibility for locking up the establishments, checking that the grills, ovens and lights are off and switching on the alarm system Follows security procedures for daily and long term control of inventory, cash handling, equipment and the facility and safeguards to prevent significant dollar loss to the resort Maintain as reasonably safe work environment that meets or exceeds OSHA and MSDS regulations Assists in the total operation of all food related special events for groups from 20-10,000 Be environmentally conscious in all facets of operations from product purchasing to energy management control Procurement of entertainment when applicable Assists in the responsibility for all computer operating systems Accurately maintain labor scheduling tool due each week Fill out daily variance reports Conduct daily shift meeting Coordinate daily features for staff tasting Must complete daily tasting of all products for temperature Must complete daily line check with kitchen manager/Sous chef Complete manager walk thru of facility prior to opening 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: High School Diploma or GED required College degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing and personnel Experience: Minimum 3-5 years' experience in actual food and beverage operations supervision preferred QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS: Knowledge of food and beverage equipment, required Ability to operate company vehicles and snowmobiles if needed Proven leadership skills Business skills Demonstrated interest and aptitude in food service, required Working knowledge of Microsoft Office and basic computer functionality required Valid US Driver's License ad clean motor vehicle record preferred Working knowledge of local liquor and health codes Working knowledge of bartending and bar controls Tips certified 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..... click apply for full job details

WINTER PARK RESORT 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 together. ESSENTIAL DUTIES: Plans, organizes, and directs the operations for catered events at Winter Park Resort with the Food and Beverage Sales Manager. Strives for a result- efficient, profitable, and professional food operation. Works with Sales Manager on the negotiation of contracts and makes sure that all guest expectations are met and exceeded. Once contracts are made the Catering foreman is the contact for the guest and is responsible for responding to all needs and keeps records of all changes. Every attempt to please the guest will be made. Ensures high guest satisfaction for all catered events. Coordinates an efficient flow of for all special events. Cooperates with the accounting department in billing, charging, collecting, and reporting all revenues within the catering department. Communicates with the culinary staff on a daily basis to ensure that everyone is aware of the guest's specific desires. Updates Special Events book and calendar on a daily basis, making sure that upcoming events are properly scheduled. For all events the Catering foreman is responsible for finding staff and scheduling them accordingly. Coordinate and/or delegate responsibility for the completion of any preparation necessary to host an event. These responsibilities include: Preparing menus Ordering and preparing food and materials Consulting and working with other departments For all events the Catering foreman supervises all FOH staff and ensures that staff has job assignments and are prepared, professional, and efficient. For all events the Catering foreman works in conjunction with the Chef to ensure all BOH staff has job assignments, is prepared, professional and efficient and that the food is a quality product, served on time according to standard. Make sure any event is completed efficiently and equipment is properly cleaned and returned to its proper place. Ensure the profitability of special events by controlling labor and food costs. Answer inquiries from guests regarding any catered event questions. Maintain work area, keep catering closets clean and organized Selects and develops Banquet personnel and key staff in each of our outlets that will be able to complete a successful event in accordance with our goals and standards. Attends to other duties assigned Help maintain the daily operation of the Food Service Department. Be sure plenty of linen tablecloths and napkins are ordered and available for use. Consistently check for guest satisfaction. Inform management of any potential problems with guests or employees. Assist management in maintaining high employee morale. Maintain a friendly, congenial and helpful attitude. Report and fix any unsafe or unsanitary working conditions 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: High School Diploma or GED required Experience: One year supervisory experience preferred Minimum two years of food service experience in large volume catering and banquets preferred. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS: Working knowledge of Microsoft Office and basic computer functionality required TIPS certified Valid Colorado Driver's License ad clean motor vehicle record required. Working knowledge of local liquor and health codes Good working knowledge of kitchen and bar industry required 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.

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 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

Food & Beverage Supervisor (West Valley) - Main Bar/Service Bar/Cafe/Sports Bar 7855 DDC - Glendale, AZ Job Description: Please note : You can be either assigned in Main Bar, Service Bar, Cafe or Sports Bar outlet depending on your expertise/experience. Position Summary: Under direct supervision of the Food & Beverage Assistant Manager, maintains professional, efficient and courteous Food and Beverage operations; by greeting guests and team members, establishing a rapport with them, and giving them outstanding service and training in a professional and timely manner. Works in tandem with culinary staff to exceed guest's expectations. Follows, understands and consistently enforces Title 4 (Arizona Liquor law), and Tohono O'odham Gaming Enterprise (TOGE) internal controls. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: • Ensures compliance with all Tohono O'odham Gaming Enterprise policies and procedures, including Internal Controls (ICs). • Knowledge of the laws and regulations governing Food & Beverage. Ensures that all Tribal, City, State and Federal Health/Food Safety codes are upheld. • Responsible for maintaining a clean, organized and sanitized work area all while following all TOGE, tribal, City, State and Federal health/food safety regulations and codes. • Responsible for providing exceptional service to all guests in a friendly, efficient manner. • Responsible for quality control and consistent presentation of items being served. • Responsible for effective communication with Management, team members, and other departments. • Responsible for attending and contribute in Supervisor\Management meetings required to keep informed for continued growth and development. • Adheres to all Title 4 (Arizona liquor law) and TOGE internal controls. • Ability to efficiently and effectively order from procurement system. • Ability and knowledge to create schedules to suffice business needs. • Maintains and organizes par levels for all product ordered. • Effectively trains team members with consistent positive results. • Maintains up to date attendance records for team members. • Maintains self as a leader with high levels of integrity and acts in the best interest of the enterprise. • Monitors and maintains team members time records with effective labor results. • Assists in the daily operations in an efficient, cost effective, and labor effective manner. • Conducts fair performance evaluations on subordinates. • Knowledge of profit and loss statements, ability to present variances. • Works closely with other departments to ensure outstanding service is provided for our guests. • Recognizes that each team member is a representative of TOGE and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of every person (guests and team members). • Builds strong cohesive team by creating an environment of teamwork and lateral service. • Recognizes that management has certain personal responsibilities, which affect the operational efficiency of the casino. Maintains proper attendance in accordance with casino policy. • Demonstrate Desert Diamond Casino "On Brand" attitude towards team members & guest at all times. • Displays, supports and reinforces Desert Diamond Casino's Spirit of Service Standards. • Due to changes and modification in the job from time to time, we require team members to be flexible and assume other responsibilities assigned by management as management sees the necessity; some assignments may not be listed in this job description at this time. Job Requirements: Minimum Qualifications: Education and Experience: High school diploma or GED plus 1 year recent Supervisory dining room or food service experience. Must have experience in cash handling and alcohol enforcement. Must be 18 years of age or older. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain a gaming license and to include the following: Knowledge, Abilities, Skills, and Certifications: • Must have high energy and motivated personality and encompass positive, motivating leadership qualities. • Knowledge of dining, buffet and food maintenance operations and guest service. • Knowledge of all menu items including entrees, side dishes, beverages and desserts. • Knowledge of Point of Sale (POS) systems. • Knowledge of procurement systems. • Knowledge of supervisory techniques. • Knowledge of computers. • Knowledge of Title 4 (Arizona liquor law) regarding alcohol service. • Ability to obtain a Food Handlers card. • Ability to obtain TIPS certification. • Ability to communicate effectively in the English language, both verbally and in writing with other staff and general public. • Ability to service guests in a positive and professional approachable manner. • Ability to follow instructions and work in a stressful and busy environment. • Ability to carry out detailed, but uninvolved written and oral instructions. • Ability to lead in a team environment and cooperate with team members. • Ability to effectively resolve guest concerns in a timely manner. • Assigns duties, responsibilities, and work stations to team members in accordance with work requirements. • Skill in interpersonal and customer service. • Must present a neat and professional appearance. • Must present self with professional phone and radio etiquette. Physical Demands: While performing the duties of this job, the team member regularly is required to stand for extended periods; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The team member frequently is required to walk. The team member occasionally is required to sit; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or move up to 50 pounds. Work Environment: Work is generally performed in a restaurant and casino setting with exposure to second-hand smoke and a high noise level. Evenings, graveyards, holidays, and/or weekend work are required. Extended hours and irregular shifts may be required.

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 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

Under the direction of the Food and Beverage Assistant Manager, the Food and Beverage Supervisor is responsible for the efficient scheduling and oversight of subordinate employees in order to continuously improve the quantity and quality of work done to ensure efficient and economical work operations. Supervisory functions include a range of duties and responsibilities for planning, organizing, and dealing effectively with employee-management concerns. Essential Duties & Responsibilities Determines materials, equipment, and facilities needed. Explains and gains the support of employees for management policies and goals (ex. cost reduction and safety) Works to achieve the objectives of company personnel programs and policies. Effectively resolves complaints, grievances, and other matters involved in the day-to-day administration. Notifies superiors of any problems or concerns. Advises management on participation in the: establishment of program production goals, priorities, and major work schedules; development of cost and budget analyses or forecasts; determination of long-range manpower requirements. Ensures the cleanliness, organization & preparedness of immediate workspace & adjacent areas. Ensures safety and security standards are in place and followed. Creates a positive learning environment by delivering clear, specific, timely and respectful coaching. Assists with new and existing employee training. Has a relentless focus on the guest. Delivers the best service to all guests and follows up with team to ensure they are creating an inviting and memorable experience. Kitchen (All Kitchens) responsibilities include meeting and maintaining all safety and health requirements according to applicable safety and health codes and ensuring food is prepared and served in a healthy, safe and timely manner. Floor (All Customer-Occupied Floor Space) responsibilities include meeting and maintaining all safety and health requirements according to applicable safety and health codes and ensuring food is served in a healthy, safe and timely manner. Also responsible for maintaining professional customer service standards as stated in our mission, vision and values contained in the Food & Beverage Departmental Handbook. Perform other duties as assigned to support the efficient operation of the department. Supervisory Responsibilities Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Education/Experience/Qualifications High School Diploma or GED required. Associates degree in Food Service or Business Management preferred. Minimum three (3) years food service supervisory/management experience required. Preferred knowledge of upscale specialty Asian cuisine and culture. Proficiency in Microsoft Office (Word, Excel and Outlook) desirable. Must be self-motivated. Strong initiative and solid judgment abilities/skills. Catering/Special Function Set-up experience preferred. Must be able to work in a collaborative environment. Lead by example. Deliver impeccable service to all guests. Strong interpersonal skills. Ability to direct the work of others. Certificates/Licenses/Registrations At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license. A qualified candidate/employee must have a valid drivers license with an acceptable driving record as determined by the companys insurance carrier. Must obtain and maintain a current Food Handlers Card, and ServSafe certification within 90 days of employment. San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!

Overview To provide direct supervision to the employees responsible for providing flawless, world-class service to guests visiting the Grand Ole Opry House, through production and sales of food and beverage, backstage hospitality, and cash management. Utilizing the procedures and processes outlined in the location SSTs, based on the Ryman HP Service Basics. Responsibilities Provide immediate supervision of F&B Staff during the operation including the opening and closing of Opry Shows, Concerts, and Events, guest relations & customer service, distributing cash tills, performing returns/exchanges as needed, directing the work to be done, ensuring employees have adequate change and handling cash-out/close-out processes at the end of the shift, and filling a front-line position as needed during the shift. Maintain general order and cleanliness of both front of house and back areas including cleaning windows, spot sweeping floors, dusting displays and emptying trashcans as needed; supervising proper preparation of food par levels before and during events; ensuring locations adhere to all health department requirements at all times in food storage, handling and service areas. Accountable for daily cash register sales and proper check in/check out procedures for self and other cash-handling employees. Determine and communicate specific employee job assignments and break schedules during the shift. May be responsible for scheduling employees, depending on specific department. Responsible for training new employees. Must be knowledgeable of all requirements and procedures regarding the sales of alcohol, ensuring that only those employees who qualify (of legal age, and possess a ABC card for sales of liquor or wine) are assigned to an alcohol sales location. Provide polite and courteous service to all guests, serving as the first point of escalation to address any guest concerns. Responsible for knowing and communicating information about current and upcoming events. Responsible for providing management with feedback regarding customer comments and experiences. Supervise, setup and breakdown backstage hospitality events, shopping for catering and dressing room needs, coffee service, beverage service, being on premises as point of contact for client. Ensure that all equipment and necessary supplies are in working order and stocked for the upcoming shift, notifying maintenance or other proper source (IT, etc) immediately when equipment failure occurs. Take leadership role in emergency situations; including emergency evacuation, ensuring that both guests and employees in specific area of responsibility have left the building to a location at least 300 feet from the building. Other duties as assigned. Qualifications Education: HS diploma or equivalent preferred. Experience: At least 1 years of F&B experience, at least 1 year of supervisory experience.

AC Charlotte City Center210 E. Trade Street Suite E500Charlotte, North Carolina, 28202United States Food and Beverage Supervisor What Makes a McKibbon Hotel Restaurant Supervisor?As a key member of the hotel's restaurant team, the Restaurant Supervisor is accountable for the food and beverage outlet and meeting space. While the focus is to guide the operation of the food and beverage outlets. The Restaurant Supervisor is committed to guest satisfaction and providing a great experience for all guests. A Day in the Life: You will move throughout the facility and monitor the action of food prep and serving areas to ensure that associates are meeting food and beverage quality, brand, and service standards. You will control the elements that determine profit and loss of the Food and Beverage operations. You will work with the hotels' sales team to ensure that all meeting spaces are properly supplied and maintained. You will coordinate with the corporate team in the planning of meals and menus. You will work with the Restaurant Manager on administrative duties, including tracking expenses, maintaining profitability, and invoice input. You will be responsible for maintaining the inventory of the Food and Beverage Department, like budgeting, food costs, coding invoices, etc. Requirements: An Associates or Bachelor's Degree is preferred 3 years' minimum experience in a beverage/food outlet Previous experience in a supervisor or managerial position is a plus Experience working at a hotel establishment (highly desired) The ability to implement the established menu and service standards The ability and drive to personify our culture in every interaction with guests and associates The ability to perform initial and ongoing training of associates The ability to deliver on the quality of service that guests deserve and expect Ideal Skills & Qualities: The ability to communicate in a friendly manner with guestsThe ability to create a fun and supportive working environment Keeping up-to-date with local events and tailoring Food and Beverage operations to enhance guests' experience in the local community A conscientious spirit and the drive to excel in every aspect of your duties The creativity to enhance sales in the lounge and food outlets

Are you ready to grow your dream career while making others' vacation dreams come true? Marriott Vacations Worldwide is a world premier organization for Vacation Ownership with resorts at destinations around the globe. Join our team and help deliver unforgettable experiences that make vacation dreams come true. JOB SUMMARYSupervise the Food and Beverage staff to ensure excellent owner/guest satisfaction. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, correct application of food use records, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Complete work orders for maintenance repairs. Ensure the quality of food and beverage meets all sanitary and safety standards. Ensure the quality of food and beverage, along with the quality of service meets or exceeds company standards.Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.CORE WORK ACTIVITIESFollow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.Ensure uniform and personal appearance is clean and professional, maintain confidentiality of proprietary information, and protect company assets.Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation.Speak with others using clear and professional language.Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.Stand, sit, or walk for an extended period of time.Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.Perform other duties as assigned.Attention to customer service with a professional and pleasant personality.Available to work a flexible schedule including evenings, weekends, and holidays. Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

Service CaptainThe Service Captain assists the Service Director in overseeing day-to-day operations including casual, fine dining, private events, and bartending operations. They supervise set-ups, breakdowns, staffing levels and quality of service while maintaining Food and Beverage financial goals.The Service Captain coordinates with the Member Relations Director, the Private Events Director, and the event host to ensure that all events are well organized and that the expectations of the Member and host are exceeded.Responsibilities Effectively communicate with Department Heads and Employee Partners to execute high level of service at all timesManage, train, and create an engaging atmosphere for Employee PartnersJob Qualifications Three years experience as a server, floor, or bartending supervisor in a la carte or private dining serviceHigh-energy, outgoing personality with strong professional, interpersonal, and communication skillsProven track record of team leadership and motivation skillsAttention to set up and service details are a mustDiplomatic team player able to foster relationships with Members, Employee Partners, and guestsPossesses a passion for exceeding Member expectations

Seeking a Food & Beverage Supervisor! Must be able to work nights, weekends and holidays. Responsibilities: Supervise food and beverage employees. Coordinates communication between front of the house employees with back of the house employees. Ensure the dress code is being adhered to. Be knowledgeable about the food and beverages served. Ensure guidelines are followed for proper cooking and holding temperatures of food, preparation and serving. Inspect food and beverage outlets to ensure sanitary standards are met. Responsible for closing out food and beverage outlets at the end of the shift. Responsible for accurate inventories. Direct training of food and beverage employees. Ensure storage areas are being kept clean, food items are being rotated and par levels are met. Accountable for preparation for next days business. Review beverage activities and promotional status with the Director of Food and Beverage. Handle customer complaints in a professional and polite manner. Be courteous and professional when interacting with fellow employees. All other duties as assigned. High school diploma required. 3-5 years work experience in field; managerial experience preferred. May require the knowledge, skills and abilities to work with personal computers, and have the ability to add, subtract, multiply and divide in all units of measure, using whole numbers. Must have the ability to follow instructions, ability to perform assigned tasks under limited supervision. Effective organizational and human relations skills are an absolute must. Must have working knowledge of all MS Office applications. Micros POS knowledge is preferred.? HAACP, local state/county or similar Food Handlers Certification is also highly preferred. Must be able to pass a drug test, credit check and lifetime criminal background check to obtain State Occupational license.? We are a drug free work place and equal opportunity employer.? No phone calls, walk in applicants or recruiters!!!

The Oaklander Hotel | Spirits & Tales Now Hiring: Food & Beverage Supervisor We are looking for people that have a passion to serve others! Our dining and beverage outlets and our events at our hotel provide great exposure of our venue for receptions, meetings, trainings and even reunions as well as service our internal guests with great F options! Its our place to really shine so that the word of mouth will bring in additional business! To do this we have to have the right team in place where everyone is a team player focused on quality, service delivery, and timeliness. We are currently seeking an experienced and energetic individual for the position of Food and Beverage Supervisor to add to our exception team of passionate and committed associates! The ideal candidate must have experience in a supervisory type position within full service restaurants with knowledge of beverage cost and sequence of service. Micros experience a plus. Should possess hands on attitude with excellent communication and interpersonal skills. Essential Functions Completely direct the operational efforts and strategies of all kitchen outlets. Supervises the entire kitchen staff. Also, restaurant, lounge, banquet, and utility and sanitation associates; and to provide supervisory guidance, aid and counsel for all kitchen and restaurant associates. Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including proper seasoning, food production techniques, plate presentation, display work, cleaning and sanitation and all other areas that associates need to learn and grow in their position. Assist in the following: Writing schedules, evaluating Associates, and direction of all personnel. Keeps open verbal and written communication between the management and associates. Writes and presents disciplinary action as needed. Provides associates with the tools and equipment they need to do their jobs. Takes immediate action on problems that are encountered in the kitchen or restaurant. Participates in weekly staff meetings, weekly BEO meetings with sales, weekly food and beverage meetings, monthly kitchen inventory. Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. Passionate to help in all areas of food service and as needed in other areas of the hotel operation. Here are some reasons our associates like working for us: Our Benefits (applies to Full Time Associates Only) Competitive Pay Great Benefits including various levels of Medical plans, prescription discounts plus vision/dental 401K Retirement Program with company contribution FREE MONEY! Complimentary Hotel Room Night Program Receive 7 free nights a year Group Life Insurance equal to your annual salary Voluntary Short and Long Term Disability Programs Verizon Wireless Discount save up to 18% off your billing a month with our partnership with Verizon Concord Provides great development through classroom training, online through our Learning Management System (LMS), as well as providing you options for Education Assistance Programs through University of Phoenix saving you 5% off tuition costs take classes related to hospitality and save up to 9% off the tuition price Why Concord? Concords foundation is our 5 Key Cornerstones: Quality, Integrity, Community, Profitability, and our newest having Fun. We strive to hire the BEST associates in the market and thus provide a great working environment that associates find appealing. Enjoy a culture where you are valued and our Associate First policy is a way of life. Utilize your hospitality talents with a Company that cares about you and your development. We do many fun things on property to stay engaged with our associates and show you we care about you. If you are seeking a position where you can grow and be a part of a fun team, this job may be your answer. We are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace See job description

The Food & Beverage Supervisor is responsible to assist with managing all aspects of the daily operations of the Food & Beverage department while directing and monitoring the performance of team members. ESSENTIAL JOB FUNCTIONS Maintains inventory levels and controls. Maintains cleanliness and proper sanitation of food and beverage areas. Assists in the preparation of department budgets. Monitors and enforces work priorities and departmental goals. Coordinates department training and development. Consistently reports to management on priorities and activities of department. Coordinates with Front Desk to forecast inventory needs based on occupancy. Understands and monitors compliance with state food, liquor (where applicable), and sanitation laws and regulations. Monitors team members staffing levels to ensure alignment with business levels. Works closely with management staff to ensure that all areas of food and beverage outlets are maximizing revenues and guest satisfaction. Maintains complete and current Safety Data Sheet (SDSs) logbook and safety binder for department. Stores chemical and supplies in accordance with company, state, and federal policies. Maintains A rating with the Health Department. EDUCATION High School Diploma or equivalent. EXPERIENCE A minimum of two (2) years of experience in the culinary field required. No supervisory experience required. SUPERVISORY RESPONSIBILITIES This position provides immediate supervision to direct reports. Oversees and controls the work performance of others in a close working relationship, often in the same room or close proximity. A portion of the time may be spent performing individual tasks similar to those performed by direct reports. May participate in the interview, selection, and training processes as assigned. May be responsible for assigning work to direct reports, reviewing results in accordance to policies and procedures, and providing recommendations to management. LICENSE & CERTIFICATIONS Health Care must be state/county-specific. Food Handlers Card must be state/county-specific. Alcohol Awareness Training Certification must be state/county specific. WHAT WE OFFER Medical, dental, vision and life insurance Resort discounts for team member, family and friends Tuition reimbursement Career growth opportunities Fun work environment

Seeking a Food & Beverage Supervisor! Must be able to work nights, weekends and holidays. Responsibilities: Supervise food and beverage employees. Coordinates communication between front of the house employees with back of the house employees. Ensure the dress code is being adhered to. Be knowledgeable about the food and beverages served. Ensure guidelines are followed for proper cooking and holding temperatures of food, preparation and serving. Inspect food and beverage outlets to ensure sanitary standards are met. Responsible for closing out food and beverage outlets at the end of the shift. Responsible for accurate inventories. Direct training of food and beverage employees. Ensure storage areas are being kept clean, food items are being rotated and par levels are met. Accountable for preparation for next days business. Review beverage activities and promotional status with the Director of Food and Beverage. Handle customer complaints in a professional and polite manner. Be courteous and professional when interacting with fellow employees. All other duties as assigned. High school diploma required. 3-5 years work experience in field; managerial experience preferred. May require the knowledge, skills and abilities to work with personal computers, and have the ability to add, subtract, multiply and divide in all units of measure, using whole numbers. Must have the ability to follow instructions, ability to perform assigned tasks under limited supervision. Effective organizational and human relations skills are an absolute must. Must have working knowledge of all MS Office applications. Micros POS knowledge is preferred. HAACP, local state/county or similar Food Handlers Certification is also highly preferred. Must be able to pass a drug test, credit check and lifetime criminal background check to obtain State Occupational license. We are a drug free work place and equal opportunity employer. No phone calls, walk in applicants or recruiters!!!