Scout's Pub is hiring a qualified General Manager to join our team in Franklin, TN. We are looking for a leader with a hands-on and positive leadership approach as we continue to grow and build in this high energy market. Scout's Pub is a part of the A. Marshall Hospitality family of restaurants which also includes 8 Puckett's Grocery & Restaurant locations, Deacon's New South, Americana Taphouse, Burger Dandy, and 1 other Scout's Pub location. POSITION INFORMATION Position: General Manager Location: 158 Front St , Franklin, TN Start Date: As Soon as Available Status: Full-time / Exempt and at-will Hours: Vary - Days, Evenings, Weekends JOB SUMMARY The General Manager's role is to oversee, direct, and coordinate the planning, organization, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation, all with a servant's heart. BENEFITS PACKAGE Semi-annual bonus opportunity based on a percentage of base salary is available after 6 continuous months with the company. Locations can earn partial, full, or up to 120% of their bonus potential with our accelerators. This position is eligible for 12% of base salary. Two weeks paid vacation per fiscal year, available after 6 continuous months with the company. Annual Incentive Trip - we set stretch goals annually for each location, and for the locations that meet those goals we take them on a five day mostly paid trip to celebrate. We have been to places like Cabo San Lucas, Telluride, CO, and on a cruise! You must be with the company for 10 months to be eligible. Eligibility to participate in the company's employee health benefits program which includes Medical, Dental and Vision Insurance stated 60 days after hire, plus the first of the month Short-Term Disability Insurance, which includes Paid Maternity Leave 50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages 50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel Discounted rates available for catering services for all of our affiliated restaurants. ESSENTIAL RESPONSIBILITIES PRIMARY Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan." Understand completely all policies, procedures, standards, specifications, guidelines, and training programs and ensure that all are followed and completed on a timely basis. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance. QUALITY & SERVICE Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Investigate and resolve complaints regarding food quality, service, or accommodations. Must coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Estimate food and beverage costs and requisitions or purchase supplies, equipment, and food and beverages. Oversee cleaning and maintenance of equipment and facilities to ensure that all health and safety regulations are adhered to. Investigates and resolves food quality and service complaints. OPERATIONS Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Maintain food and equipment inventories and keep inventory records. Order and purchase equipment and supplies. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. FINANCIAL Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Count money and make bank deposits Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. TEAM MANAGEMENT Direct hiring, assignment, training, motivation and termination of personnel. Assess staffing needs and recruit staff. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Continually strive to develop staff in all areas of managerial and professional development. Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance. Attend all scheduled employee meetings and offer suggestions for improvement. Fill in for fellow employees when needed to ensure guest service standards and efficient operations. ADDITIONAL Monitor employee and guest activities to ensure liquor regulations are obeyed. Schedule use of facilities or catering services for events such as banquets or receptions and negotiate the details of arrangements with clients. Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. ESSENTIAL TOOLS & TECHNOLOGY Cash Register Aloha Point of Sale System R365: Restaurant Management Platform Employee Lifecycle Platform: Dominion Payroll Google for Business: Google Email, Google Drive, and Google Calendar Inventory Management Software: R365 Word Processing Software: Microsoft Word or Google Docs Spreadsheet Software: Microsoft Excel or Google Sheets ESSENTIAL QUALIFICATIONS Be 21 years of age or older. Have reliable transportation to and from work. Must pass the federally mandated E-verify process. Must have an Alcoholic Beverage Commission (ABC) serving permit. 3 or more years of Front of House Operations and / or experience as an Assistant Manager in the F&B industry. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Be able to work weekend and evening shifts. ESSENTIAL COMPETENCIES Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Excellent communication skills for dealing with diverse staff. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. EEO STATEMENT A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.
Oct 02, 2023
Full time
Scout's Pub is hiring a qualified General Manager to join our team in Franklin, TN. We are looking for a leader with a hands-on and positive leadership approach as we continue to grow and build in this high energy market. Scout's Pub is a part of the A. Marshall Hospitality family of restaurants which also includes 8 Puckett's Grocery & Restaurant locations, Deacon's New South, Americana Taphouse, Burger Dandy, and 1 other Scout's Pub location. POSITION INFORMATION Position: General Manager Location: 158 Front St , Franklin, TN Start Date: As Soon as Available Status: Full-time / Exempt and at-will Hours: Vary - Days, Evenings, Weekends JOB SUMMARY The General Manager's role is to oversee, direct, and coordinate the planning, organization, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation, all with a servant's heart. BENEFITS PACKAGE Semi-annual bonus opportunity based on a percentage of base salary is available after 6 continuous months with the company. Locations can earn partial, full, or up to 120% of their bonus potential with our accelerators. This position is eligible for 12% of base salary. Two weeks paid vacation per fiscal year, available after 6 continuous months with the company. Annual Incentive Trip - we set stretch goals annually for each location, and for the locations that meet those goals we take them on a five day mostly paid trip to celebrate. We have been to places like Cabo San Lucas, Telluride, CO, and on a cruise! You must be with the company for 10 months to be eligible. Eligibility to participate in the company's employee health benefits program which includes Medical, Dental and Vision Insurance stated 60 days after hire, plus the first of the month Short-Term Disability Insurance, which includes Paid Maternity Leave 50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages 50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel Discounted rates available for catering services for all of our affiliated restaurants. ESSENTIAL RESPONSIBILITIES PRIMARY Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan." Understand completely all policies, procedures, standards, specifications, guidelines, and training programs and ensure that all are followed and completed on a timely basis. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance. QUALITY & SERVICE Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Investigate and resolve complaints regarding food quality, service, or accommodations. Must coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Estimate food and beverage costs and requisitions or purchase supplies, equipment, and food and beverages. Oversee cleaning and maintenance of equipment and facilities to ensure that all health and safety regulations are adhered to. Investigates and resolves food quality and service complaints. OPERATIONS Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Maintain food and equipment inventories and keep inventory records. Order and purchase equipment and supplies. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. FINANCIAL Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Count money and make bank deposits Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. TEAM MANAGEMENT Direct hiring, assignment, training, motivation and termination of personnel. Assess staffing needs and recruit staff. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Continually strive to develop staff in all areas of managerial and professional development. Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance. Attend all scheduled employee meetings and offer suggestions for improvement. Fill in for fellow employees when needed to ensure guest service standards and efficient operations. ADDITIONAL Monitor employee and guest activities to ensure liquor regulations are obeyed. Schedule use of facilities or catering services for events such as banquets or receptions and negotiate the details of arrangements with clients. Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. ESSENTIAL TOOLS & TECHNOLOGY Cash Register Aloha Point of Sale System R365: Restaurant Management Platform Employee Lifecycle Platform: Dominion Payroll Google for Business: Google Email, Google Drive, and Google Calendar Inventory Management Software: R365 Word Processing Software: Microsoft Word or Google Docs Spreadsheet Software: Microsoft Excel or Google Sheets ESSENTIAL QUALIFICATIONS Be 21 years of age or older. Have reliable transportation to and from work. Must pass the federally mandated E-verify process. Must have an Alcoholic Beverage Commission (ABC) serving permit. 3 or more years of Front of House Operations and / or experience as an Assistant Manager in the F&B industry. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Be able to work weekend and evening shifts. ESSENTIAL COMPETENCIES Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Excellent communication skills for dealing with diverse staff. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. EEO STATEMENT A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.
A. Marshall Hospitality is hiring qualified General Managers to join our teams in Williamson County, TN. We are looking for leaders with a hands-on and positive leadership approach as we continue to grow and build in this high energy market. A. Marshall Hospitality is a family of restaurants that includes 8 Puckett's Grocery & Restaurant locations, Deacon's New South, Americana Taphouse, Burger Dandy and 2 Scout's Pub locations. POSITION INFORMATION Position: General Manager Location: Williamson County, TN Start Date: As Soon as Available Status: Full-time / Exempt and at-will Hours: Vary - Days, Evenings, Weekends JOB SUMMARY The General Manager's role is to oversee, direct, and coordinate the planning, organization, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation, all with a servant's heart. BENEFITS PACKAGE Semi-annual bonus opportunity based on a percentage of base salary is available after 6 continuous months with the company. Locations can earn partial, full, or up to 120% of their bonus potential with our accelerators. This position is eligible for 6% of base salary. Two weeks paid vacation per fiscal year, available after 6 continuous months with the company. Annual Incentive Trip - we set stretch goals annually for each location, and for the locations that meet those goals we take them on a five day mostly paid trip to celebrate. We have been to places like Cabo San Lucas, Telluride, CO, and on a cruise! You must be with the company for 10 months to be eligible. Eligibility to participate in the company's employee health benefits program which includes Medical, Dental and Vision Insurance stated 60 days after hire, plus the first of the month Short-Term Disability Insurance, which includes Paid Maternity Leave 50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages 50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel Discounted rates available for catering services for all of our affiliated restaurants. ESSENTIAL RESPONSIBILITIES PRIMARY Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan." Understand completely all policies, procedures, standards, specifications, guidelines, and training programs and ensure that all are followed and completed on a timely basis. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance. QUALITY & SERVICE Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Investigate and resolve complaints regarding food quality, service, or accommodations. Must coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Estimate food and beverage costs and requisitions or purchase supplies, equipment, and food and beverages. Oversee cleaning and maintenance of equipment and facilities to ensure that all health and safety regulations are adhered to. Investigates and resolves food quality and service complaints. OPERATIONS Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Maintain food and equipment inventories and keep inventory records. Order and purchase equipment and supplies. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. FINANCIAL Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Count money and make bank deposits Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. TEAM MANAGEMENT Direct hiring, assignment, training, motivation and termination of personnel. Assess staffing needs and recruit staff. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Continually strive to develop staff in all areas of managerial and professional development. Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance. Attend all scheduled employee meetings and offer suggestions for improvement. Fill in for fellow employees when needed to ensure guest service standards and efficient operations. ADDITIONAL Monitor employee and guest activities to ensure liquor regulations are obeyed. Schedule use of facilities or catering services for events such as banquets or receptions and negotiate the details of arrangements with clients. Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. ESSENTIAL TOOLS & TECHNOLOGY Cash Register Aloha Point of Sale System or Toast Point of Sale System, depending on location R365: Restaurant Management Platform Employee Lifecycle Platform: Dominion Google for Business: Google Email, Google Drive, and Google Calendar Inventory Management Software: R365 Word Processing Software: Microsoft Word or Google Docs Spreadsheet Software: Microsoft Excel or Google Sheets ESSENTIAL QUALIFICATIONS Be 21 years of age or older. Have reliable transportation to and from work. Must pass the federally mandated E-verify process. Must have an Alcoholic Beverage Commission (ABC) serving permit. 3 or more years of Front of House Operations and / or experience as an Assistant Manager in the F&B industry. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Be able to work weekend and evening shifts. ESSENTIAL COMPETENCIES Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Excellent communication skills for dealing with diverse staff. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. EEO STATEMENT A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.
Oct 02, 2023
Full time
A. Marshall Hospitality is hiring qualified General Managers to join our teams in Williamson County, TN. We are looking for leaders with a hands-on and positive leadership approach as we continue to grow and build in this high energy market. A. Marshall Hospitality is a family of restaurants that includes 8 Puckett's Grocery & Restaurant locations, Deacon's New South, Americana Taphouse, Burger Dandy and 2 Scout's Pub locations. POSITION INFORMATION Position: General Manager Location: Williamson County, TN Start Date: As Soon as Available Status: Full-time / Exempt and at-will Hours: Vary - Days, Evenings, Weekends JOB SUMMARY The General Manager's role is to oversee, direct, and coordinate the planning, organization, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation, all with a servant's heart. BENEFITS PACKAGE Semi-annual bonus opportunity based on a percentage of base salary is available after 6 continuous months with the company. Locations can earn partial, full, or up to 120% of their bonus potential with our accelerators. This position is eligible for 6% of base salary. Two weeks paid vacation per fiscal year, available after 6 continuous months with the company. Annual Incentive Trip - we set stretch goals annually for each location, and for the locations that meet those goals we take them on a five day mostly paid trip to celebrate. We have been to places like Cabo San Lucas, Telluride, CO, and on a cruise! You must be with the company for 10 months to be eligible. Eligibility to participate in the company's employee health benefits program which includes Medical, Dental and Vision Insurance stated 60 days after hire, plus the first of the month Short-Term Disability Insurance, which includes Paid Maternity Leave 50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages 50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel Discounted rates available for catering services for all of our affiliated restaurants. ESSENTIAL RESPONSIBILITIES PRIMARY Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan." Understand completely all policies, procedures, standards, specifications, guidelines, and training programs and ensure that all are followed and completed on a timely basis. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance. QUALITY & SERVICE Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Investigate and resolve complaints regarding food quality, service, or accommodations. Must coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Estimate food and beverage costs and requisitions or purchase supplies, equipment, and food and beverages. Oversee cleaning and maintenance of equipment and facilities to ensure that all health and safety regulations are adhered to. Investigates and resolves food quality and service complaints. OPERATIONS Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Maintain food and equipment inventories and keep inventory records. Order and purchase equipment and supplies. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. FINANCIAL Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Count money and make bank deposits Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. TEAM MANAGEMENT Direct hiring, assignment, training, motivation and termination of personnel. Assess staffing needs and recruit staff. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Continually strive to develop staff in all areas of managerial and professional development. Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance. Attend all scheduled employee meetings and offer suggestions for improvement. Fill in for fellow employees when needed to ensure guest service standards and efficient operations. ADDITIONAL Monitor employee and guest activities to ensure liquor regulations are obeyed. Schedule use of facilities or catering services for events such as banquets or receptions and negotiate the details of arrangements with clients. Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. ESSENTIAL TOOLS & TECHNOLOGY Cash Register Aloha Point of Sale System or Toast Point of Sale System, depending on location R365: Restaurant Management Platform Employee Lifecycle Platform: Dominion Google for Business: Google Email, Google Drive, and Google Calendar Inventory Management Software: R365 Word Processing Software: Microsoft Word or Google Docs Spreadsheet Software: Microsoft Excel or Google Sheets ESSENTIAL QUALIFICATIONS Be 21 years of age or older. Have reliable transportation to and from work. Must pass the federally mandated E-verify process. Must have an Alcoholic Beverage Commission (ABC) serving permit. 3 or more years of Front of House Operations and / or experience as an Assistant Manager in the F&B industry. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Be able to work weekend and evening shifts. ESSENTIAL COMPETENCIES Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Excellent communication skills for dealing with diverse staff. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. EEO STATEMENT A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.
Flik Hospitality Group We are hiring immediately for a full time HOURLY SOUS CHEF position. Location: Grace Christian Academy - 3265 Southall Road, Franklin TN 37064 Note: online applications accepted only. Schedule: Full time schedule. Monday - Friday, 6:00 am - 2:30 pm. More details upon interview. Requirement: Previous team lead experience is required, while culinary skills and prep cook experience are preferred but not required. Willing to train! Perks: M-F, no holidays, no weekends, uniform provided, shift meals, great working environment! Internal Employee Referral Bonus Available Starting Pay: $21.00 per hour Free meals! Choose from a delicious variety of fresh food served daily. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at FLIK are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Flik maintains a drug-free workplace. Req ID: req_classification
Sep 12, 2023
Full time
Flik Hospitality Group We are hiring immediately for a full time HOURLY SOUS CHEF position. Location: Grace Christian Academy - 3265 Southall Road, Franklin TN 37064 Note: online applications accepted only. Schedule: Full time schedule. Monday - Friday, 6:00 am - 2:30 pm. More details upon interview. Requirement: Previous team lead experience is required, while culinary skills and prep cook experience are preferred but not required. Willing to train! Perks: M-F, no holidays, no weekends, uniform provided, shift meals, great working environment! Internal Employee Referral Bonus Available Starting Pay: $21.00 per hour Free meals! Choose from a delicious variety of fresh food served daily. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at FLIK are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Flik maintains a drug-free workplace. Req ID: req_classification
Sheraton Philadelphia Downtown
Philadelphia, Pennsylvania
Job Summary The Kitchen Supervisor oversees the day to day activities in the kitchen to ensure all activities take place without concern. Responsibilities QUALIFICATIONS: High School Diploma or equivalent and at least 1 year of experience in stewarding kitchen maintenance kitchen operations or similar with at least one year experience in a supervisory capacity. Knowledge of food and beverage service operation preferred. Complies with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Demonstrates familiarity with all Aimbridge Hospitality policies and house rules as well as hospitality terminology. Has or can acquire Food Manager Certification (applicable state). JOB RESPONSIBILITIES: Approaches all encounters with guests and associates in a friendly service oriented manner. Controls and analyzes cost breakage and quality support provided to outlets banquets and other areas of all china glass and silver. Assists the Executive Chef maintain the culinary supplies. Monitors condition and cleanliness of equipment Monitors condition and cleanliness of all kitchen areas. Monitors cooking procedures safety measures kitchen inventory kitchen budget. Participates in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department Educates associates on current safety issues to ensure compliance with all health and safety regulations. Informs management of hazardous situations emergencies or threats to security of guests employees or hotel assets Determines the minimum and maximum stock and control the par stocks of all materials and equipment. Leads supervises and directs the Stewarding department and prepares/conducts performance evaluations. Ensures all kitchen associates fulfill their job functions appropriately. Ensures the highest levels of sanitation and cleanliness of all facilities and equipment. Ensures the proper handling of all chemicals. Attends meetings as necessary. Assists with other duties as needed which may include but is not limited to providing assistance with food dish-up completing set-up sheets etc. Maintains open communication with other departments. Property Details Just two blocks from the Pennsylvania Convention Center, the Sheraton Philadelphia Downtown is walking distance to Love Park, the Franklin Institute, and the iconic Philadelphia Museum of Art. Guests can take advantage of our newly renovated fitness center equipped with Peloton bikes. Relax at our welcoming Terrace restaurant or bar and coffee shop, the Local. Our 759 reimagined guest rooms feature comfortable beds that invite guests to wind down after a busy day, as well as fantastic views of the Benjamin Franklin Parkway, a scenic boulevard that runs through the cultural heart of Philadelphia. For meetings, our planning and banquet staff transform our 58,000 square feet of flexible event space into the perfect venue for conventions, board meetings, or any occasion anyone wants to celebrate. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
Sep 11, 2023
Full time
Job Summary The Kitchen Supervisor oversees the day to day activities in the kitchen to ensure all activities take place without concern. Responsibilities QUALIFICATIONS: High School Diploma or equivalent and at least 1 year of experience in stewarding kitchen maintenance kitchen operations or similar with at least one year experience in a supervisory capacity. Knowledge of food and beverage service operation preferred. Complies with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Demonstrates familiarity with all Aimbridge Hospitality policies and house rules as well as hospitality terminology. Has or can acquire Food Manager Certification (applicable state). JOB RESPONSIBILITIES: Approaches all encounters with guests and associates in a friendly service oriented manner. Controls and analyzes cost breakage and quality support provided to outlets banquets and other areas of all china glass and silver. Assists the Executive Chef maintain the culinary supplies. Monitors condition and cleanliness of equipment Monitors condition and cleanliness of all kitchen areas. Monitors cooking procedures safety measures kitchen inventory kitchen budget. Participates in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department Educates associates on current safety issues to ensure compliance with all health and safety regulations. Informs management of hazardous situations emergencies or threats to security of guests employees or hotel assets Determines the minimum and maximum stock and control the par stocks of all materials and equipment. Leads supervises and directs the Stewarding department and prepares/conducts performance evaluations. Ensures all kitchen associates fulfill their job functions appropriately. Ensures the highest levels of sanitation and cleanliness of all facilities and equipment. Ensures the proper handling of all chemicals. Attends meetings as necessary. Assists with other duties as needed which may include but is not limited to providing assistance with food dish-up completing set-up sheets etc. Maintains open communication with other departments. Property Details Just two blocks from the Pennsylvania Convention Center, the Sheraton Philadelphia Downtown is walking distance to Love Park, the Franklin Institute, and the iconic Philadelphia Museum of Art. Guests can take advantage of our newly renovated fitness center equipped with Peloton bikes. Relax at our welcoming Terrace restaurant or bar and coffee shop, the Local. Our 759 reimagined guest rooms feature comfortable beds that invite guests to wind down after a busy day, as well as fantastic views of the Benjamin Franklin Parkway, a scenic boulevard that runs through the cultural heart of Philadelphia. For meetings, our planning and banquet staff transform our 58,000 square feet of flexible event space into the perfect venue for conventions, board meetings, or any occasion anyone wants to celebrate. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
The Kitchen Supervisor oversees the day to day activities in the kitchen to ensure all activities take place without concern. QUALIFICATIONS: High School Diploma or equivalent and at least 1 year of experience in stewarding kitchen maintenance kitchen operations or similar with at least one year experience in a supervisory capacity. Knowledge of food and beverage service operation preferred. Complies with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Demonstrates familiarity with all Aimbridge Hospitality policies and house rules as well as hospitality terminology. Has or can acquire Food Manager Certification (applicable state). JOB RESPONSIBILITIES: Approaches all encounters with guests and associates in a friendly service oriented manner. Controls and analyzes cost breakage and quality support provided to outlets banquets and other areas of all china glass and silver. Assists the Executive Chef maintain the culinary supplies. Monitors condition and cleanliness of equipment Monitors condition and cleanliness of all kitchen areas. Monitors cooking procedures safety measures kitchen inventory kitchen budget. Participates in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department Educates associates on current safety issues to ensure compliance with all health and safety regulations. Informs management of hazardous situations emergencies or threats to security of guests employees or hotel assets Determines the minimum and maximum stock and control the par stocks of all materials and equipment. Leads supervises and directs the Stewarding department and prepares/conducts performance evaluations. Ensures all kitchen associates fulfill their job functions appropriately. Ensures the highest levels of sanitation and cleanliness of all facilities and equipment. Ensures the proper handling of all chemicals. Attends meetings as necessary. Assists with other duties as needed which may include but is not limited to providing assistance with food dish-up completing set-up sheets etc. Maintains open communication with other departments. Just two blocks from the Pennsylvania Convention Center, the Sheraton Philadelphia Downtown is walking distance to Love Park, the Franklin Institute, and the iconic Philadelphia Museum of Art. Guests can take advantage of our newly renovated fitness center equipped with Peloton bikes. Relax at our welcoming Terrace restaurant or bar and coffee shop, the Local. Our 759 reimagined guest rooms feature comfortable beds that invite guests to wind down after a busy day, as well as fantastic views of the Benjamin Franklin Parkway, a scenic boulevard that runs through the cultural heart of Philadelphia. For meetings, our planning and banquet staff transform our 58,000 square feet of flexible event space into the perfect venue for conventions, board meetings, or any occasion anyone wants to celebrate. As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan Job ID: 88 Full-Time/Part-Time: Full-Time Street: 201 North 17Th St
Sep 10, 2023
Full time
The Kitchen Supervisor oversees the day to day activities in the kitchen to ensure all activities take place without concern. QUALIFICATIONS: High School Diploma or equivalent and at least 1 year of experience in stewarding kitchen maintenance kitchen operations or similar with at least one year experience in a supervisory capacity. Knowledge of food and beverage service operation preferred. Complies with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Demonstrates familiarity with all Aimbridge Hospitality policies and house rules as well as hospitality terminology. Has or can acquire Food Manager Certification (applicable state). JOB RESPONSIBILITIES: Approaches all encounters with guests and associates in a friendly service oriented manner. Controls and analyzes cost breakage and quality support provided to outlets banquets and other areas of all china glass and silver. Assists the Executive Chef maintain the culinary supplies. Monitors condition and cleanliness of equipment Monitors condition and cleanliness of all kitchen areas. Monitors cooking procedures safety measures kitchen inventory kitchen budget. Participates in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department Educates associates on current safety issues to ensure compliance with all health and safety regulations. Informs management of hazardous situations emergencies or threats to security of guests employees or hotel assets Determines the minimum and maximum stock and control the par stocks of all materials and equipment. Leads supervises and directs the Stewarding department and prepares/conducts performance evaluations. Ensures all kitchen associates fulfill their job functions appropriately. Ensures the highest levels of sanitation and cleanliness of all facilities and equipment. Ensures the proper handling of all chemicals. Attends meetings as necessary. Assists with other duties as needed which may include but is not limited to providing assistance with food dish-up completing set-up sheets etc. Maintains open communication with other departments. Just two blocks from the Pennsylvania Convention Center, the Sheraton Philadelphia Downtown is walking distance to Love Park, the Franklin Institute, and the iconic Philadelphia Museum of Art. Guests can take advantage of our newly renovated fitness center equipped with Peloton bikes. Relax at our welcoming Terrace restaurant or bar and coffee shop, the Local. Our 759 reimagined guest rooms feature comfortable beds that invite guests to wind down after a busy day, as well as fantastic views of the Benjamin Franklin Parkway, a scenic boulevard that runs through the cultural heart of Philadelphia. For meetings, our planning and banquet staff transform our 58,000 square feet of flexible event space into the perfect venue for conventions, board meetings, or any occasion anyone wants to celebrate. As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan Job ID: 88 Full-Time/Part-Time: Full-Time Street: 201 North 17Th St
