Glowbal Restaurant Group
Burnaby, British Columbia (BC)
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! We are currently seeking a RESTAURANT EVENT SALES MANAGER at TRATTORIA BURNABY/THE ELELMENT HOTEL . This is the kind of place that every neighborhood needs. For friends, for family, for fun. HAVE WHAT IT TAKES? Post-secondary degree or equivalent experience in hospitality, hotel/restaurant management 3+ years of experience in a sales (preferably hotel, restaurant, or catering operation) Proficient with Microsoft Office (Outlook, Word, Excel) and internet searches Working knowledge of Sevenrooms and Tripleseat an asset Self-driven by sales targets Excellent professional communication and interpersonal skills Strong food, wine and hospitality knowledge Working knowledge of sales forecasting and financial reporting Exceptional attention to detail, time management and organizational skills Proactive and skilled in the "art of cold calling" Demonstrated ability to provide superior customer service Strong knowledge of and an extensive contact list within the community As an EVENT SALES MANAGER , you could get a chance to play an important role on the Sales & Marketing Team to: Execute team strategies to cultivate new business by developing targeted sales contacts Generate new business relationships and proficiency at leveraging existing network in Vancouver Develop and improve sales with existing business with timely proposal development, contract & menu negotiations, event supervision, assessing feedback & promote re-bookings Proactively sell and service both national and local accounts Complete financial assessments for profitability analysis of menus and packages Ensure receivables are aligned to policy and ensure deposit collection Lead or participate in site tours, site selections, sales meetings, outside sales functions, sales blitzes, community involvement groups and various functions Contribute to daily, weekly, and monthly financial reports IMPORTANT TO WORK FOR US: You MUST have a valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. Job Types: Full-time, Permanent Pay: $60,000.00 per year Benefits: Dental care Discounted or free food Flexible schedule Paid time off Vision care Supplemental pay types: Commission pay Experience: Event Sales: 4 years (preferred) Work Location: In person
May 18, 2024
Full time
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine, and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! We are currently seeking a RESTAURANT EVENT SALES MANAGER at TRATTORIA BURNABY/THE ELELMENT HOTEL . This is the kind of place that every neighborhood needs. For friends, for family, for fun. HAVE WHAT IT TAKES? Post-secondary degree or equivalent experience in hospitality, hotel/restaurant management 3+ years of experience in a sales (preferably hotel, restaurant, or catering operation) Proficient with Microsoft Office (Outlook, Word, Excel) and internet searches Working knowledge of Sevenrooms and Tripleseat an asset Self-driven by sales targets Excellent professional communication and interpersonal skills Strong food, wine and hospitality knowledge Working knowledge of sales forecasting and financial reporting Exceptional attention to detail, time management and organizational skills Proactive and skilled in the "art of cold calling" Demonstrated ability to provide superior customer service Strong knowledge of and an extensive contact list within the community As an EVENT SALES MANAGER , you could get a chance to play an important role on the Sales & Marketing Team to: Execute team strategies to cultivate new business by developing targeted sales contacts Generate new business relationships and proficiency at leveraging existing network in Vancouver Develop and improve sales with existing business with timely proposal development, contract & menu negotiations, event supervision, assessing feedback & promote re-bookings Proactively sell and service both national and local accounts Complete financial assessments for profitability analysis of menus and packages Ensure receivables are aligned to policy and ensure deposit collection Lead or participate in site tours, site selections, sales meetings, outside sales functions, sales blitzes, community involvement groups and various functions Contribute to daily, weekly, and monthly financial reports IMPORTANT TO WORK FOR US: You MUST have a valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. Job Types: Full-time, Permanent Pay: $60,000.00 per year Benefits: Dental care Discounted or free food Flexible schedule Paid time off Vision care Supplemental pay types: Commission pay Experience: Event Sales: 4 years (preferred) Work Location: In person
Casino Arizona and Talking Stick Resort
Scottsdale, Arizona
Summary The Entertainment/Special Events Assistant Manager provides essential support to the Entertainment Manager, Chief Hospitality Officer, and the overall success of live entertainment across both Casino Arizona and Talking Stick Resort. This position is responsible for the advance and management of confirmed, ticketed shows and special activities/events. This position is key to booking and management of local talent for the Casino Arizona Bingo Hall and all lounges at both properties. This position serves as a liaison between the Entertainment and other internal departments and is responsible for responding to and resolving any guest related issues involving Entertainment. The Entertainment/Special Events Assistant Manager works closely with Box Office and Production management to advance & manage ticketed events as assigned by the Entertainment Manager. They will also work closely with licensed talent buyers and local reps to ensure all lounge entertainment operations follow company directives. This position assists the Entertainment Manager in post-event evaluation and analysis. This position may assist with interviewing, training, coaching, counseling and evaluating team members as assigned. Supervisory Responsibilities This position has no supervisory responsibilities. Education and/or Experience HS/GED required; College degree or equivalent from two-year/four-year college in entertainment/hospitality management preferred; three to four years related experience, in a supervisory or management role, in an upscale, high energy, casino and/or entertainment venue. Computer Skills Must be proficient in using Microsoft Office applications. Amadeus, Salesforce, InfoGenesis, SWS, Datamagine experience a plus. Must be proficient in social media applications. Other Qualifications Excellent time management and organizational skills required. Must possess superb customer service and strong communication skills and the ability to creatively seek out and implement innovative solutions. Must have ability to effectively present information and respond to questions from groups of managers, clients and customers. Must be able to work a flexible schedule that includes weekends, evenings and holidays. Must be able to dress and present themselves in a professional manner. Must be team oriented and able to work well with cross functional groups. Language Skills Must be able to read, write, speak and understand English. Physical Demands While performing the duties of this Job, the employee is regularly required to stand, sit or walk for extended or prolonged periods of time; use hands and fingers to handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must be able to lift and /or move up to 50 pounds. Must have ability to work with specialized hand tools for installation/repair with occasional work in tightly confined spaces. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this Job, the employee is regularly exposed to moving mechanical parts; high, precarious places; secondary smoke; outside weather conditions and risk of electrical shock. The noise level in the work environment is usually moderate to loud.
May 17, 2024
Full time
Summary The Entertainment/Special Events Assistant Manager provides essential support to the Entertainment Manager, Chief Hospitality Officer, and the overall success of live entertainment across both Casino Arizona and Talking Stick Resort. This position is responsible for the advance and management of confirmed, ticketed shows and special activities/events. This position is key to booking and management of local talent for the Casino Arizona Bingo Hall and all lounges at both properties. This position serves as a liaison between the Entertainment and other internal departments and is responsible for responding to and resolving any guest related issues involving Entertainment. The Entertainment/Special Events Assistant Manager works closely with Box Office and Production management to advance & manage ticketed events as assigned by the Entertainment Manager. They will also work closely with licensed talent buyers and local reps to ensure all lounge entertainment operations follow company directives. This position assists the Entertainment Manager in post-event evaluation and analysis. This position may assist with interviewing, training, coaching, counseling and evaluating team members as assigned. Supervisory Responsibilities This position has no supervisory responsibilities. Education and/or Experience HS/GED required; College degree or equivalent from two-year/four-year college in entertainment/hospitality management preferred; three to four years related experience, in a supervisory or management role, in an upscale, high energy, casino and/or entertainment venue. Computer Skills Must be proficient in using Microsoft Office applications. Amadeus, Salesforce, InfoGenesis, SWS, Datamagine experience a plus. Must be proficient in social media applications. Other Qualifications Excellent time management and organizational skills required. Must possess superb customer service and strong communication skills and the ability to creatively seek out and implement innovative solutions. Must have ability to effectively present information and respond to questions from groups of managers, clients and customers. Must be able to work a flexible schedule that includes weekends, evenings and holidays. Must be able to dress and present themselves in a professional manner. Must be team oriented and able to work well with cross functional groups. Language Skills Must be able to read, write, speak and understand English. Physical Demands While performing the duties of this Job, the employee is regularly required to stand, sit or walk for extended or prolonged periods of time; use hands and fingers to handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must be able to lift and /or move up to 50 pounds. Must have ability to work with specialized hand tools for installation/repair with occasional work in tightly confined spaces. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this Job, the employee is regularly exposed to moving mechanical parts; high, precarious places; secondary smoke; outside weather conditions and risk of electrical shock. The noise level in the work environment is usually moderate to loud.
POSITION OVERVIEW The Convention Linen Attendant is primarily responsible for receiving, stocking, and maintaining pars of all clean Banquet Linen. This position is also responsible for ensuring all soiled linen is sorted and taken to the appropriate location for pick up by linen cleaning vendor. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Receive, stock, and maintain pars of all clean Banquet Linen Ensure all soiled linen is sorted and taken to the appropriate location for pick up by the linen cleaning vendor Assist with quickly and efficiently retrieving, gathering, and relocating all equipment and materials needed for the setup of all banquet events Provide prompt, courteous service to banquet guests while maintaining a friendly and pleasant atmosphere Provide quality service to both internal and external guests, specifically maintaining established quality standards for timely banquet service Maintain safe and sanitary conditions in all banquet service areas and for all banquet service equipment Maintain an accurate inventory of linen Assist other banquet Members when needed Perform side work and other duties, including but not limited to cleaning duties such as vacuuming, dusting, trash removal, sweeping, wiping down, etc., organizing duties such as organizing storage rooms, BOH areas, etc. Maintain uniform in good condition and report to work in authorized uniform as mandated by organization Maintain a clean and well-groomed appearance in compliance with departmental and company dress code standards Clearly communicates with management via radio when called upon in a timely manner Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age. High School diploma or equivalent required Basic knowledge and understanding of inventory procedures Strong written and verbal communication skills with the ability to effectively communicate in English Excellent customer service skills Polished appearance and demeanor Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures Ability to respond to common inquiries from other Members or guests Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Ability to maintain confidentiality to sensitive information Must be willing and able to work a flexible schedule to include nights and weekends Work in a fast-paced, busy, and somewhat stressful environment SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 100 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $22.21 per hour
May 18, 2024
Full time
POSITION OVERVIEW The Convention Linen Attendant is primarily responsible for receiving, stocking, and maintaining pars of all clean Banquet Linen. This position is also responsible for ensuring all soiled linen is sorted and taken to the appropriate location for pick up by linen cleaning vendor. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Receive, stock, and maintain pars of all clean Banquet Linen Ensure all soiled linen is sorted and taken to the appropriate location for pick up by the linen cleaning vendor Assist with quickly and efficiently retrieving, gathering, and relocating all equipment and materials needed for the setup of all banquet events Provide prompt, courteous service to banquet guests while maintaining a friendly and pleasant atmosphere Provide quality service to both internal and external guests, specifically maintaining established quality standards for timely banquet service Maintain safe and sanitary conditions in all banquet service areas and for all banquet service equipment Maintain an accurate inventory of linen Assist other banquet Members when needed Perform side work and other duties, including but not limited to cleaning duties such as vacuuming, dusting, trash removal, sweeping, wiping down, etc., organizing duties such as organizing storage rooms, BOH areas, etc. Maintain uniform in good condition and report to work in authorized uniform as mandated by organization Maintain a clean and well-groomed appearance in compliance with departmental and company dress code standards Clearly communicates with management via radio when called upon in a timely manner Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age. High School diploma or equivalent required Basic knowledge and understanding of inventory procedures Strong written and verbal communication skills with the ability to effectively communicate in English Excellent customer service skills Polished appearance and demeanor Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures Ability to respond to common inquiries from other Members or guests Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Ability to maintain confidentiality to sensitive information Must be willing and able to work a flexible schedule to include nights and weekends Work in a fast-paced, busy, and somewhat stressful environment SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 100 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $22.21 per hour
POSITION OVERVIEW A Cocktail Server is responsible for delivering exceptional customer experiences and ensuring guests are served delicious beverages timely and accurately. A warm personality, attention to detail, and ability to anticipate guest needs is vital in creating a welcoming atmosphere and ensuring guests enjoy a memorable and enjoyable cocktail service. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Greet casino guests in a friendly and professional manner, creating a welcoming atmosphere and establishing positive rapport Take beverage orders accurately and efficiently, ensuring that guest preferences and special requests are noted and adhered to Prepare and serve a variety of alcoholic and non-alcoholic beverages, following established recipes and presentation guidelines Maintain a thorough understanding of the casino's drink menu, including cocktails, beer, wine, and non-alcoholic options, and provide recommendations to guests based on their preferences Monitor guests' alcohol consumption and behavior, adhering to responsible service guidelines and promptly notifying management of any concerns Anticipate guests' needs and respond promptly to requests, ensuring a seamless and enjoyable experience Maintain a clean and organized section, free from empty glasses and trash Collaborate with other Members, including bartenders, servers, and casino staff, to ensure smooth operations and a cohesive guest experience Adhere to all health, safety, and sanitation guidelines, ensuring a clean and safe environment for both guests and staff Attend mandatory training sessions and meetings to stay updated on casino policies, procedures, and regulations Participate in promotional events and special activities, promoting casino offerings and enhancing the overall guest experience Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. High school diploma or equivalent required Previous experience as a cocktail server or in a similar guest-facing role preferred Exceptional interpersonal skills and a genuine passion for delivering outstanding customer service Familiarity with a variety of cocktails, spirits, and wine selections to provide knowledgeable recommendations to guests Strong communication skills to interact effectively with guests and members in a fast-paced environment Willingness to work flexible hours, including evenings, weekends, and holidays, based on the lounge's operational needs Must meet the legal age requirement for serving alcoholic beverages in your location SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $15.30 per hour
May 18, 2024
Full time
POSITION OVERVIEW A Cocktail Server is responsible for delivering exceptional customer experiences and ensuring guests are served delicious beverages timely and accurately. A warm personality, attention to detail, and ability to anticipate guest needs is vital in creating a welcoming atmosphere and ensuring guests enjoy a memorable and enjoyable cocktail service. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Greet casino guests in a friendly and professional manner, creating a welcoming atmosphere and establishing positive rapport Take beverage orders accurately and efficiently, ensuring that guest preferences and special requests are noted and adhered to Prepare and serve a variety of alcoholic and non-alcoholic beverages, following established recipes and presentation guidelines Maintain a thorough understanding of the casino's drink menu, including cocktails, beer, wine, and non-alcoholic options, and provide recommendations to guests based on their preferences Monitor guests' alcohol consumption and behavior, adhering to responsible service guidelines and promptly notifying management of any concerns Anticipate guests' needs and respond promptly to requests, ensuring a seamless and enjoyable experience Maintain a clean and organized section, free from empty glasses and trash Collaborate with other Members, including bartenders, servers, and casino staff, to ensure smooth operations and a cohesive guest experience Adhere to all health, safety, and sanitation guidelines, ensuring a clean and safe environment for both guests and staff Attend mandatory training sessions and meetings to stay updated on casino policies, procedures, and regulations Participate in promotional events and special activities, promoting casino offerings and enhancing the overall guest experience Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. High school diploma or equivalent required Previous experience as a cocktail server or in a similar guest-facing role preferred Exceptional interpersonal skills and a genuine passion for delivering outstanding customer service Familiarity with a variety of cocktails, spirits, and wine selections to provide knowledgeable recommendations to guests Strong communication skills to interact effectively with guests and members in a fast-paced environment Willingness to work flexible hours, including evenings, weekends, and holidays, based on the lounge's operational needs Must meet the legal age requirement for serving alcoholic beverages in your location SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $15.30 per hour
POSITION OVERVIEW A Model Lounge Server will embody glamour, style, and exceptional service while contributing to an exclusive and upscale atmosphere. This role involves delivering impeccable service to discerning guests, creating an unforgettable experience, and enhancing the overall ambiance of our ultra lounge. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Greet guests with a warm and friendly demeanor, making them feel welcome and valued as soon as they arrive at the lounge Provide top-notch table service, taking orders, serving food and beverages, and ensuring that all guest requests are promptly fulfilled Suggest and recommend menu items and beverages to enhance the guests' experience while maximizing revenue for the lounge Be well-versed in the lounge's food and beverage offerings, including daily specials and seasonal items, to answer guest questions accurately Maintain a polished and refined appearance at all times, adhering to the lounge's dress code and grooming standards Ensure that the lounge area is always clean, tidy, and presentable, including tables, chairs, and surrounding areas Efficiently manage time to balance tasks, deliver orders promptly, and attend to the needs of multiple guests simultaneously Process guest payments accurately and efficiently, including cash, credit card, and digital transactions, while maintaining secure procedures Adhere to all relevant health and safety regulations, alcohol serving guidelines, and company policies to ensure a safe and enjoyable environment for all Collaborate with other team members, including bartenders, hosts, and management, to provide seamless service and create a harmonious work environment Handle any guest concerns or complaints professionally, promptly resolving issues to the guests' satisfaction, and escalating complex matters to the appropriate manager Participate in the planning and execution of special events hosted at the lounge, contributing to their success and ensuring a memorable experience for all attendees Demonstrate a willingness to learn and grow, attending training sessions and workshops to enhance your skills and knowledge of hospitality best practices Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. High school diploma or equivalent required Minimum of two (2) years experience as a cocktail/lounge server or similar role Exude confidence and have a captivating presence, maintaining a polished and stylish appearance that aligns with the event's image Poise, style, and a sense of elegance consistent with the lounge's image Capability to recommend and upsell premium beverages and offerings Exceptional interpersonal skills and a passion for delivering outstanding customer service to VIP guests Strong verbal communication skills with the ability to engage and entertain guests effectively Willingness to work as part of a team and collaborate effectively with colleagues Collaboration with bar and service staff to ensure a cohesive and enjoyable atmosphere Proficiency in processing payments and managing transactions Familiarity with responsible alcohol service regulations and safety practices Willingness to work in a banquets environment and adapt to changing demands Must fit in the beverage uniform and refrain from altering it without permission Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $15.30 per hour
May 18, 2024
Full time
POSITION OVERVIEW A Model Lounge Server will embody glamour, style, and exceptional service while contributing to an exclusive and upscale atmosphere. This role involves delivering impeccable service to discerning guests, creating an unforgettable experience, and enhancing the overall ambiance of our ultra lounge. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Greet guests with a warm and friendly demeanor, making them feel welcome and valued as soon as they arrive at the lounge Provide top-notch table service, taking orders, serving food and beverages, and ensuring that all guest requests are promptly fulfilled Suggest and recommend menu items and beverages to enhance the guests' experience while maximizing revenue for the lounge Be well-versed in the lounge's food and beverage offerings, including daily specials and seasonal items, to answer guest questions accurately Maintain a polished and refined appearance at all times, adhering to the lounge's dress code and grooming standards Ensure that the lounge area is always clean, tidy, and presentable, including tables, chairs, and surrounding areas Efficiently manage time to balance tasks, deliver orders promptly, and attend to the needs of multiple guests simultaneously Process guest payments accurately and efficiently, including cash, credit card, and digital transactions, while maintaining secure procedures Adhere to all relevant health and safety regulations, alcohol serving guidelines, and company policies to ensure a safe and enjoyable environment for all Collaborate with other team members, including bartenders, hosts, and management, to provide seamless service and create a harmonious work environment Handle any guest concerns or complaints professionally, promptly resolving issues to the guests' satisfaction, and escalating complex matters to the appropriate manager Participate in the planning and execution of special events hosted at the lounge, contributing to their success and ensuring a memorable experience for all attendees Demonstrate a willingness to learn and grow, attending training sessions and workshops to enhance your skills and knowledge of hospitality best practices Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. High school diploma or equivalent required Minimum of two (2) years experience as a cocktail/lounge server or similar role Exude confidence and have a captivating presence, maintaining a polished and stylish appearance that aligns with the event's image Poise, style, and a sense of elegance consistent with the lounge's image Capability to recommend and upsell premium beverages and offerings Exceptional interpersonal skills and a passion for delivering outstanding customer service to VIP guests Strong verbal communication skills with the ability to engage and entertain guests effectively Willingness to work as part of a team and collaborate effectively with colleagues Collaboration with bar and service staff to ensure a cohesive and enjoyable atmosphere Proficiency in processing payments and managing transactions Familiarity with responsible alcohol service regulations and safety practices Willingness to work in a banquets environment and adapt to changing demands Must fit in the beverage uniform and refrain from altering it without permission Must be willing and able to work a flexible schedule to include nights, holidays, and weekends Work in a fast-paced, busy, and somewhat stressful environment SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $15.30 per hour
POSITION OVERVIEW The Convention Porter is primarily responsible for efficiently retrieving, gathering, and relocating all equipment and materials needed for the setup of all banquet events and internal property events, including those events outside of our normal convention space to include but not limited to the Theater, the pool, the Day Club, and the Night Club, all FOH and BOH areas, the warehouse, etc. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Retrieve, gather, and relocate all equipment and materials needed for the setup of all banquet events Provide prompt, courteous service to banquet guests while maintaining a friendly and pleasant atmosphere Provide quality service to both internal and external guests, specifically maintaining established quality standards for timely banquet service Maintain safe and sanitary conditions in all banquet service areas and for all banquet service equipment Assist other banquet Members when needed Perform side work and other duties, including but not limited to cleaning duties such as vacuuming, dusting, trash removal, sweeping, wiping down, etc., organizing duties such as organizing storage rooms, BOH areas, etc. Maintain uniform in good condition and report to work in authorized uniform as mandated by organization Maintain a clean and well-groomed appearance in compliance with departmental and company dress code standards Clearly communicates with management via radio when called upon in a timely manner Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age. High School diploma or equivalent required Basic knowledge and understanding of inventory procedures Strong written and verbal communication skills with the ability to effectively communicate in English Excellent customer service skills Polished appearance and demeanor Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures Ability to respond to common inquiries from other Members or guests Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Ability to maintain confidentiality to sensitive information Must be willing and able to work a flexible schedule to include nights and weekends Work in a fast-paced, busy, and somewhat stressful environment SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 100 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $21.16 per hour
May 18, 2024
Full time
POSITION OVERVIEW The Convention Porter is primarily responsible for efficiently retrieving, gathering, and relocating all equipment and materials needed for the setup of all banquet events and internal property events, including those events outside of our normal convention space to include but not limited to the Theater, the pool, the Day Club, and the Night Club, all FOH and BOH areas, the warehouse, etc. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Retrieve, gather, and relocate all equipment and materials needed for the setup of all banquet events Provide prompt, courteous service to banquet guests while maintaining a friendly and pleasant atmosphere Provide quality service to both internal and external guests, specifically maintaining established quality standards for timely banquet service Maintain safe and sanitary conditions in all banquet service areas and for all banquet service equipment Assist other banquet Members when needed Perform side work and other duties, including but not limited to cleaning duties such as vacuuming, dusting, trash removal, sweeping, wiping down, etc., organizing duties such as organizing storage rooms, BOH areas, etc. Maintain uniform in good condition and report to work in authorized uniform as mandated by organization Maintain a clean and well-groomed appearance in compliance with departmental and company dress code standards Clearly communicates with management via radio when called upon in a timely manner Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age. High School diploma or equivalent required Basic knowledge and understanding of inventory procedures Strong written and verbal communication skills with the ability to effectively communicate in English Excellent customer service skills Polished appearance and demeanor Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures Ability to respond to common inquiries from other Members or guests Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail Ability to maintain confidentiality to sensitive information Must be willing and able to work a flexible schedule to include nights and weekends Work in a fast-paced, busy, and somewhat stressful environment SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 100 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $21.16 per hour
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
May 18, 2024
Full time
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
You'll love working here The Stage experience Lead will be assigned to oversee all sales floor departments within a specific Sephora location. This can include Beauty, Skincare, Fragrance & Haircare or a combination of these areas. An Assistant Manager, Client Experience is responsible for ensuring that all members of their team execute Sephora's selling model and provide outstanding client service so that the store achieves and exceeds company objectives. Client Experience. Ensure all on-stage cast properly execute Sephora's selling model. Support the timely response to all client feedback per department. Partner with their direct manager to action client-related issues/feedback tool the client service hotline or through direct feedback from clients. Embracing Innovation. Support all World selling cast being properly trained in all Client Interactive Technology. Event Management. Support in-store events as needed ensuring that these events help the store achieve its goals as well as client needs. Performance Assessment & Development. Be aware of and coach to any performance management situations within the assigned area of the store. Ensure timely feedback for improvement is delivered and followed up on as necessary. Participate in regular check-ins with direct reports. Entrepreneurial Spirit. Demonstrate a strong understanding of the store's sales performance and business opportunities. We'd love to hear from you if You have one to three years' experience in a similar role at a similar volume store or equivalent internal experience. You have excellent verbal/written communications skills and the ability to influence business partners at all levels in a clear and concise manner. You have proven ability to create teams by attracting and identifying talented store leaders who can train and develop cast to drive sales and deliver outstanding client service. While at Sephora, you'll enjoy The people. You will be surrounded by the best talent in the industry - people you can be proud to work with. The perks. Think you've tried it all? Just wait until you work at Sephora! Enjoy the discounts, gratis & exclusive brand events. The education. We heavily invest in training to build your personalized career plan, so you can achieve your professional goals. Job Types: Full-time, Permanent Benefits: Company events Dental care Extended health care Paid time off Store discount Flexible Language Requirement: French not required Schedule: Day shift Evening shift Monday to Friday Weekends as needed Ability to commute/relocate: Vaughan, ON L4K 5W4: reliably commute or plan to relocate before starting work (required) Experience: Retail sales: 2 years (required) Work Location: In person Application deadline: 2023-09-25
May 18, 2024
Full time
You'll love working here The Stage experience Lead will be assigned to oversee all sales floor departments within a specific Sephora location. This can include Beauty, Skincare, Fragrance & Haircare or a combination of these areas. An Assistant Manager, Client Experience is responsible for ensuring that all members of their team execute Sephora's selling model and provide outstanding client service so that the store achieves and exceeds company objectives. Client Experience. Ensure all on-stage cast properly execute Sephora's selling model. Support the timely response to all client feedback per department. Partner with their direct manager to action client-related issues/feedback tool the client service hotline or through direct feedback from clients. Embracing Innovation. Support all World selling cast being properly trained in all Client Interactive Technology. Event Management. Support in-store events as needed ensuring that these events help the store achieve its goals as well as client needs. Performance Assessment & Development. Be aware of and coach to any performance management situations within the assigned area of the store. Ensure timely feedback for improvement is delivered and followed up on as necessary. Participate in regular check-ins with direct reports. Entrepreneurial Spirit. Demonstrate a strong understanding of the store's sales performance and business opportunities. We'd love to hear from you if You have one to three years' experience in a similar role at a similar volume store or equivalent internal experience. You have excellent verbal/written communications skills and the ability to influence business partners at all levels in a clear and concise manner. You have proven ability to create teams by attracting and identifying talented store leaders who can train and develop cast to drive sales and deliver outstanding client service. While at Sephora, you'll enjoy The people. You will be surrounded by the best talent in the industry - people you can be proud to work with. The perks. Think you've tried it all? Just wait until you work at Sephora! Enjoy the discounts, gratis & exclusive brand events. The education. We heavily invest in training to build your personalized career plan, so you can achieve your professional goals. Job Types: Full-time, Permanent Benefits: Company events Dental care Extended health care Paid time off Store discount Flexible Language Requirement: French not required Schedule: Day shift Evening shift Monday to Friday Weekends as needed Ability to commute/relocate: Vaughan, ON L4K 5W4: reliably commute or plan to relocate before starting work (required) Experience: Retail sales: 2 years (required) Work Location: In person Application deadline: 2023-09-25
You'll love working here The extTitle will be assigned to oversee all sales floor departments within a specific Sephora location. This can include Beauty, Skincare, Fragrance & Haircare or a combination of these areas. An Assistant Manager, Client Experience is responsible for ensuring that all members of their team execute Sephora's selling model and provide outstanding client service so that the store achieves and exceeds company objectives. Client Experience. Ensure all on-stage cast properly execute Sephora's selling model. Support the timely response to all client feedback per department. Partner with their direct manager to action client-related issues/feedback tool the client service hotline or through direct feedback from clients. Embracing Innovation. Support all World selling cast being properly trained in all Client Interactive Technology. Event Management. Support in-store events as needed ensuring that these events help the store achieve its goals as well as client needs. Performance Assessment & Development. Be aware of and coach to any performance management situations within the assigned area of the store. Ensure timely feedback for improvement is delivered and followed up on as necessary. Participate in regular check-ins with direct reports. Entrepreneurial Spirit. Demonstrate a strong understanding of the store's sales performance and business opportunities. We'd love to hear from you if You have one to three years' experience in a similar role at a similar volume store or equivalent internal experience. You have excellent verbal/written communications skills and the ability to influence business partners at all levels in a clear and concise manner. You have proven ability to create teams by attracting and identifying talented store leaders who can train and develop cast to drive sales and deliver outstanding client service. While at Sephora, you'll enjoy The people. You will be surrounded by the best talent in the industry - people you can be proud to work with. The perks. Think you've tried it all? Just wait until you work at Sephora! Enjoy the discounts, gratis & exclusive brand events. The education. We heavily invest in training to build your personalized career plan, so you can achieve your professional goals. The compensation ranges between CAD$21.75- CAD$25.60 The final pay offered will depend on various factors, including but not limited to the actual qualifications and experience of the individual, and any additional non-discriminatory, legitimate business factors relevant to the position and/or location. Job Types: Full-time, Permanent Pay: $21.75-$25.60 per hour Benefits: Dental care Disability insurance Employee assistance program Extended health care Life insurance Paid time off RRSP match Store discount Vision care Wellness program Work from home Flexible Language Requirement: French not required Schedule: 8 hour shift Day shift Evening shift Every Weekend Holidays Monday to Friday Morning shift Weekends as needed Work Location: In person
May 18, 2024
Full time
You'll love working here The extTitle will be assigned to oversee all sales floor departments within a specific Sephora location. This can include Beauty, Skincare, Fragrance & Haircare or a combination of these areas. An Assistant Manager, Client Experience is responsible for ensuring that all members of their team execute Sephora's selling model and provide outstanding client service so that the store achieves and exceeds company objectives. Client Experience. Ensure all on-stage cast properly execute Sephora's selling model. Support the timely response to all client feedback per department. Partner with their direct manager to action client-related issues/feedback tool the client service hotline or through direct feedback from clients. Embracing Innovation. Support all World selling cast being properly trained in all Client Interactive Technology. Event Management. Support in-store events as needed ensuring that these events help the store achieve its goals as well as client needs. Performance Assessment & Development. Be aware of and coach to any performance management situations within the assigned area of the store. Ensure timely feedback for improvement is delivered and followed up on as necessary. Participate in regular check-ins with direct reports. Entrepreneurial Spirit. Demonstrate a strong understanding of the store's sales performance and business opportunities. We'd love to hear from you if You have one to three years' experience in a similar role at a similar volume store or equivalent internal experience. You have excellent verbal/written communications skills and the ability to influence business partners at all levels in a clear and concise manner. You have proven ability to create teams by attracting and identifying talented store leaders who can train and develop cast to drive sales and deliver outstanding client service. While at Sephora, you'll enjoy The people. You will be surrounded by the best talent in the industry - people you can be proud to work with. The perks. Think you've tried it all? Just wait until you work at Sephora! Enjoy the discounts, gratis & exclusive brand events. The education. We heavily invest in training to build your personalized career plan, so you can achieve your professional goals. The compensation ranges between CAD$21.75- CAD$25.60 The final pay offered will depend on various factors, including but not limited to the actual qualifications and experience of the individual, and any additional non-discriminatory, legitimate business factors relevant to the position and/or location. Job Types: Full-time, Permanent Pay: $21.75-$25.60 per hour Benefits: Dental care Disability insurance Employee assistance program Extended health care Life insurance Paid time off RRSP match Store discount Vision care Wellness program Work from home Flexible Language Requirement: French not required Schedule: 8 hour shift Day shift Evening shift Every Weekend Holidays Monday to Friday Morning shift Weekends as needed Work Location: In person
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 18, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are hiring a Bartender/Mixologist to join our dedicated team of wine, spirits, beer and food enthusiasts at Wayne Gretzky Estates. Our popular Niagara destination thrives in winter with tastings and tours, the Whiskey Patio, premium cocktails, and seasonal outdoor menu. This is an amazing opportunity in one of Niagara's most exciting experience focused destinations. Bring your professional hard working and fun attitude to work with us as we expand our existing and new cocktail experiences We are looking for someone with: • Prior role as a bartender including some mixologist experience as asset. • Creativity and professionalism - we have big ideas on new offerings and we need help to bring them to life! • Smart Serve Certification • Guest/Customer service excellence focused • Ability to work varied shifts including days, evenings, and weekends On your shift you will be: • Executing best in class cocktail recipes designed to maximize guest engagement in accordance with company standards (including preparation of high quality cocktail garnishes). • Discussing Wine Club with our guests and selling memberships • Assisting with processing guest sales (via POS system) • Adhereing to inventory control procedures (receiving, ordering, promotions, stocking, experience write-offs); participating in monthly inventory process. • Ensuring the cleanliness and safety of the bar locations at all times Opportunities for growth within the hospitality and tourism or food and beverage industries exist for you at Wayne Gretzky Estates. A stellar management team at the property is keen to help you develop your skills and progress within our estate and beyond. This property is part of the Andrew Peller Ltd family of brands and we offer competitive total compensation, hourly rates and unique perks (like free products monthly) for our teammates. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
May 18, 2024
Full time
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are hiring a Bartender/Mixologist to join our dedicated team of wine, spirits, beer and food enthusiasts at Wayne Gretzky Estates. Our popular Niagara destination thrives in winter with tastings and tours, the Whiskey Patio, premium cocktails, and seasonal outdoor menu. This is an amazing opportunity in one of Niagara's most exciting experience focused destinations. Bring your professional hard working and fun attitude to work with us as we expand our existing and new cocktail experiences We are looking for someone with: • Prior role as a bartender including some mixologist experience as asset. • Creativity and professionalism - we have big ideas on new offerings and we need help to bring them to life! • Smart Serve Certification • Guest/Customer service excellence focused • Ability to work varied shifts including days, evenings, and weekends On your shift you will be: • Executing best in class cocktail recipes designed to maximize guest engagement in accordance with company standards (including preparation of high quality cocktail garnishes). • Discussing Wine Club with our guests and selling memberships • Assisting with processing guest sales (via POS system) • Adhereing to inventory control procedures (receiving, ordering, promotions, stocking, experience write-offs); participating in monthly inventory process. • Ensuring the cleanliness and safety of the bar locations at all times Opportunities for growth within the hospitality and tourism or food and beverage industries exist for you at Wayne Gretzky Estates. A stellar management team at the property is keen to help you develop your skills and progress within our estate and beyond. This property is part of the Andrew Peller Ltd family of brands and we offer competitive total compensation, hourly rates and unique perks (like free products monthly) for our teammates. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
Requisition ID: 181670 Career Group: Store Management Job Category: Retail - Bakery Travel Requirements: 0 - 10% Job Type: Full-Time Country: Canada (CA) Province: Ontario City: Greely Location: 9372 Greely Foodland Postal Code: K4P 1N3 Our family of 131,000 employees and franchise affiliates share a collective passion for delivering exceptional shopping experiences and amazing food to all our customers. Our mission is to nurture the things that make life better - great experiences, families, communities, and our employees. We are a family nurturing families. A proudly Canadian company, we started in a small town in Nova Scotia but we are now in communities of all sizes across this great country. With over 1,600 stores in all 10 provinces, you may know us as Sobeys, Safeway, IGA, Foodland, FreshCo, Thrifty Foods, Lawtons Drug Stores or another of our great banners but we are all one extended family. Ready to Make an impact? The Bakery Manager is responsible for the efficient and fiscally responsible operation of the department. The Manager will lead, manage, coach, motivate and train staff to achieve the highest level of customer service, while adhering to all Food Safety Protocols, Standard Operating Procedures, corporate policies, Health and Safety, and other programs and initiatives. The Manager will also manage budgets, labour costs, inventory control, product presentation and merchandising. The Department Manager will coach and develop their team to foster customer loyalty, fulfil customer needs and actively contribute to an environment of employee and customer engagement. Here's where you'll be focusing: People Leadership Create a coaching and development culture for all employees, which embraces a passion for food Demonstrate outstanding leadership, while serving as a role model Manage direct reports including: selection, orientation, training and development, performance management, succession planning and compensation Communicate operational requirements/changes to department employees Manage store operations as required Customer Offering Create a shopping experience that engages customers in a way that enhances loyalty, sales, and profit Provide superior customer service to meet customer needs Demonstrate exceptional product knowledge, including awareness of product changes, promotions, and seasonal trends Order, receive, organize, rotate, merchandise and present products and stock in accordance with company standards Execute winning as required Policy/ Regulatory Adherence Lead the implementation of all corporate policies, initiatives, and Standard Operating Procedures and ensure the department and employees comply and use them effectively, including timely and accurate submission of all relevant documentation as required. Responsible for ensuring that OH&S, food safety, and other regulatory requirements and procedures are implemented and maintained Financial Directly responsible to ensure the department achieves all financial targets and maximizes sales and margins, including appropriate sales forecasting, variance analysis and correction, and labour cost control. Manage the department budget Personal/ Professional Development Thorough understanding of all relevant company programs; attend training as required Keeps abreast of local competitor activity, industry trends and makes recommendations on internal pricing, promotions and product policies. Employee Engagement Act as the employer of choice by actively supporting an environment of employee engagement Initiate, support, participate and lead community and charitable events and activities Other Duties Coordinate maintenance of department equipment and repairs Provide feedback for continuous improvement Maintain a clean and safe working environment as per Company requirements Other duties as required What you have to offer: Above average communication skills (both oral and written) Full knowledge of department operations and skills Proficient use of Microsoft Office Suite Full knowledge of total store operations and skills High School Diploma Minimum 18 months of retail store experience, particularly in the specific department Experience reading and analyzing financial reports, and experience in developing and adhering to budgets We offer teammates competitive total compensation packages that will vary by role and location. Some websites share our job opportunities and may provide salary estimates without our knowledge. These estimates are based on similar jobs and postings for general comparison, but these numbers are not provided by or monitored for accuracy by our organization. We look forward to discussing the specific compensation details relevant to this role with candidates who are selected to move forward in the recruitment process. Sobeys is committed to accommodating applicants with disabilities throughout the hiring process and will work with applicants requesting accommodation at any stage of this process. While all responses are appreciated only those being considered for interviews will be acknowledged. We appreciate the interest from the Staffing industry however respectfully request no calls or unsolicited resumes from Agencies. Job Type: Full-time Experience: Bakery Manager: 2 years (preferred) Work Location: In person
May 18, 2024
Full time
Requisition ID: 181670 Career Group: Store Management Job Category: Retail - Bakery Travel Requirements: 0 - 10% Job Type: Full-Time Country: Canada (CA) Province: Ontario City: Greely Location: 9372 Greely Foodland Postal Code: K4P 1N3 Our family of 131,000 employees and franchise affiliates share a collective passion for delivering exceptional shopping experiences and amazing food to all our customers. Our mission is to nurture the things that make life better - great experiences, families, communities, and our employees. We are a family nurturing families. A proudly Canadian company, we started in a small town in Nova Scotia but we are now in communities of all sizes across this great country. With over 1,600 stores in all 10 provinces, you may know us as Sobeys, Safeway, IGA, Foodland, FreshCo, Thrifty Foods, Lawtons Drug Stores or another of our great banners but we are all one extended family. Ready to Make an impact? The Bakery Manager is responsible for the efficient and fiscally responsible operation of the department. The Manager will lead, manage, coach, motivate and train staff to achieve the highest level of customer service, while adhering to all Food Safety Protocols, Standard Operating Procedures, corporate policies, Health and Safety, and other programs and initiatives. The Manager will also manage budgets, labour costs, inventory control, product presentation and merchandising. The Department Manager will coach and develop their team to foster customer loyalty, fulfil customer needs and actively contribute to an environment of employee and customer engagement. Here's where you'll be focusing: People Leadership Create a coaching and development culture for all employees, which embraces a passion for food Demonstrate outstanding leadership, while serving as a role model Manage direct reports including: selection, orientation, training and development, performance management, succession planning and compensation Communicate operational requirements/changes to department employees Manage store operations as required Customer Offering Create a shopping experience that engages customers in a way that enhances loyalty, sales, and profit Provide superior customer service to meet customer needs Demonstrate exceptional product knowledge, including awareness of product changes, promotions, and seasonal trends Order, receive, organize, rotate, merchandise and present products and stock in accordance with company standards Execute winning as required Policy/ Regulatory Adherence Lead the implementation of all corporate policies, initiatives, and Standard Operating Procedures and ensure the department and employees comply and use them effectively, including timely and accurate submission of all relevant documentation as required. Responsible for ensuring that OH&S, food safety, and other regulatory requirements and procedures are implemented and maintained Financial Directly responsible to ensure the department achieves all financial targets and maximizes sales and margins, including appropriate sales forecasting, variance analysis and correction, and labour cost control. Manage the department budget Personal/ Professional Development Thorough understanding of all relevant company programs; attend training as required Keeps abreast of local competitor activity, industry trends and makes recommendations on internal pricing, promotions and product policies. Employee Engagement Act as the employer of choice by actively supporting an environment of employee engagement Initiate, support, participate and lead community and charitable events and activities Other Duties Coordinate maintenance of department equipment and repairs Provide feedback for continuous improvement Maintain a clean and safe working environment as per Company requirements Other duties as required What you have to offer: Above average communication skills (both oral and written) Full knowledge of department operations and skills Proficient use of Microsoft Office Suite Full knowledge of total store operations and skills High School Diploma Minimum 18 months of retail store experience, particularly in the specific department Experience reading and analyzing financial reports, and experience in developing and adhering to budgets We offer teammates competitive total compensation packages that will vary by role and location. Some websites share our job opportunities and may provide salary estimates without our knowledge. These estimates are based on similar jobs and postings for general comparison, but these numbers are not provided by or monitored for accuracy by our organization. We look forward to discussing the specific compensation details relevant to this role with candidates who are selected to move forward in the recruitment process. Sobeys is committed to accommodating applicants with disabilities throughout the hiring process and will work with applicants requesting accommodation at any stage of this process. While all responses are appreciated only those being considered for interviews will be acknowledged. We appreciate the interest from the Staffing industry however respectfully request no calls or unsolicited resumes from Agencies. Job Type: Full-time Experience: Bakery Manager: 2 years (preferred) Work Location: In person
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 18, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 18, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Veterinary Referral Center of Central Oregon Inc
Bend, Oregon
Job Description Job Description We are a group of enthusiastic pet heroes who go beyond expectations at providing a personalized experience for all patient-guests and their parents. We currently provide dermatology, internal medicine, medical oncology, surgery, ophthalmology and emergency services. Our quality of care and diverse specialty offerings makes VRCCO's team the leaders in advanced pet care for Central Oregon. To improve the experience for our patients and help support our amazing team we are currently in the process of building an over 26,000 sq ft facility. Not only will this facility have all the advanced diagnostic and therapeutic capabilities (MRI, CT, Fluoroscopy, chemotherapy etc. ) it will also have a campus-like feeling for employees and clients with food trucks, childcare for staff, beer garden, and an upstairs balcony. At the Veterinary Referral Center of Central Oregon, we believe that teamwork, superior patient and client care, education, and fun are the secret to a wonderful career. From day one we have known our staff has to come first to make this happen. We are pretty sure we are the first ever, and perhaps still the only, Veterinary Specialty Hospital to be Great Place To Work Certified ( -company/). Come see the difference for yourself and be a part of our team. This role will ensure the success of the Ponch's Place business unit and will be individually responsible for all aspects of the operation. The manager will be the primary driver and overseer of the Ponch's Place beer pavilion and food truck lot. This will be done in an outgoing, friendly, organized manner working with a high level of responsibility and autonomy. This position is responsible for: Experience in successfully running/managing a food/bar service business. Restaurant/bar inventory management experience including ordering and managing all inventory necessary to the successful operation of the business unit without failure. Monitor stock levels, minimizing waste, and ensuring the bar is always well stocked. Understanding and organization of basic business metrics including: waste measurements, efficiency of staff, managing/organizing bar's budget, tracking expenses, revenues and profitability. The individual will also be responsible for implementing cost-control measures to maximize profitability. Be a critical thinker in regards to the business needs as it relates to effective and efficient operations for the business. Experience in organizing event calendars, managing restaurant focused marketing campaigns, and executing building the business/brand. The individual will work in tandem with the Marketing Department for all marketing and promotion of the space. Manage all bar system maintenance (taps) vendors. Manage/Oversee all food truck vendors to ensure compliance with lease terms. The individual will also be responsible for maintaining relationships with a steady inventory of backup food truck vendors to ensure pipeline in the event a replacement is needed. Training and development of staff including team building and motivation. Ability to successfully train, coach, mentor, and discipline employees as necessary to ensure the smooth operation of the business unit. Builds out employee work schedules and holds employees accountable for their shifts. Misc. other duties as necessary to successfully operate pavilion establishment. Education & Experience: 3-5 years relevant experience in running a bar, restaurant or other food service type establishment. Operate POS system and process cash and credit card payments High School or equivalent (Required) OLCC Permit (Oregon Alcohol Server Permit) Knowledge, skills, and abilities and/ or competencies: Have knowledge of POS system Process daily cash deposits and credit card transactions Equitably distribute cash and credit card tips from shared tip pool Food handlers Certification Knowledge of managing vendors, understanding specifics of beer lifecycle and alcohol supply chains Customer service and people skills Maintain a happy, collaborative and positive attitude under stressful situations Must have Open Availability (AM & PM) & be able to work on weekdays and weekends Strong leadership skills Physical and Mental Requirements: Lift and carry up to 50+lbs Strong mental fortitude to be able to handle a high volume beer distribution establishment. High emotional intelligence as it relates to fostering strong vendor relationships in the community from both a supplier and food truck vendor management perspective. Will also need to utilize this skillset as it relates to proper employee oversight and management. Working environment is inside/outside with exposure to both hot/cold conditions dependent on weather. Indoor office space will be provided to ensure protection from environmental conditions as needed. Noise levels will be low however consistent exposure to environmental noise (traffic, music, etc) will be present. Location: Work is performed on site at the beer garden, and food trucks location. EEO Statement: VRCCO believes that a diverse and inclusive workforce is essential to our One Team success. All employment decisions are based on merit, experience, ability, performance, and business needs. Compensation details: 22-24 Hourly Wage PI79dbb877bff8-6298
May 17, 2024
Full time
Job Description Job Description We are a group of enthusiastic pet heroes who go beyond expectations at providing a personalized experience for all patient-guests and their parents. We currently provide dermatology, internal medicine, medical oncology, surgery, ophthalmology and emergency services. Our quality of care and diverse specialty offerings makes VRCCO's team the leaders in advanced pet care for Central Oregon. To improve the experience for our patients and help support our amazing team we are currently in the process of building an over 26,000 sq ft facility. Not only will this facility have all the advanced diagnostic and therapeutic capabilities (MRI, CT, Fluoroscopy, chemotherapy etc. ) it will also have a campus-like feeling for employees and clients with food trucks, childcare for staff, beer garden, and an upstairs balcony. At the Veterinary Referral Center of Central Oregon, we believe that teamwork, superior patient and client care, education, and fun are the secret to a wonderful career. From day one we have known our staff has to come first to make this happen. We are pretty sure we are the first ever, and perhaps still the only, Veterinary Specialty Hospital to be Great Place To Work Certified ( -company/). Come see the difference for yourself and be a part of our team. This role will ensure the success of the Ponch's Place business unit and will be individually responsible for all aspects of the operation. The manager will be the primary driver and overseer of the Ponch's Place beer pavilion and food truck lot. This will be done in an outgoing, friendly, organized manner working with a high level of responsibility and autonomy. This position is responsible for: Experience in successfully running/managing a food/bar service business. Restaurant/bar inventory management experience including ordering and managing all inventory necessary to the successful operation of the business unit without failure. Monitor stock levels, minimizing waste, and ensuring the bar is always well stocked. Understanding and organization of basic business metrics including: waste measurements, efficiency of staff, managing/organizing bar's budget, tracking expenses, revenues and profitability. The individual will also be responsible for implementing cost-control measures to maximize profitability. Be a critical thinker in regards to the business needs as it relates to effective and efficient operations for the business. Experience in organizing event calendars, managing restaurant focused marketing campaigns, and executing building the business/brand. The individual will work in tandem with the Marketing Department for all marketing and promotion of the space. Manage all bar system maintenance (taps) vendors. Manage/Oversee all food truck vendors to ensure compliance with lease terms. The individual will also be responsible for maintaining relationships with a steady inventory of backup food truck vendors to ensure pipeline in the event a replacement is needed. Training and development of staff including team building and motivation. Ability to successfully train, coach, mentor, and discipline employees as necessary to ensure the smooth operation of the business unit. Builds out employee work schedules and holds employees accountable for their shifts. Misc. other duties as necessary to successfully operate pavilion establishment. Education & Experience: 3-5 years relevant experience in running a bar, restaurant or other food service type establishment. Operate POS system and process cash and credit card payments High School or equivalent (Required) OLCC Permit (Oregon Alcohol Server Permit) Knowledge, skills, and abilities and/ or competencies: Have knowledge of POS system Process daily cash deposits and credit card transactions Equitably distribute cash and credit card tips from shared tip pool Food handlers Certification Knowledge of managing vendors, understanding specifics of beer lifecycle and alcohol supply chains Customer service and people skills Maintain a happy, collaborative and positive attitude under stressful situations Must have Open Availability (AM & PM) & be able to work on weekdays and weekends Strong leadership skills Physical and Mental Requirements: Lift and carry up to 50+lbs Strong mental fortitude to be able to handle a high volume beer distribution establishment. High emotional intelligence as it relates to fostering strong vendor relationships in the community from both a supplier and food truck vendor management perspective. Will also need to utilize this skillset as it relates to proper employee oversight and management. Working environment is inside/outside with exposure to both hot/cold conditions dependent on weather. Indoor office space will be provided to ensure protection from environmental conditions as needed. Noise levels will be low however consistent exposure to environmental noise (traffic, music, etc) will be present. Location: Work is performed on site at the beer garden, and food trucks location. EEO Statement: VRCCO believes that a diverse and inclusive workforce is essential to our One Team success. All employment decisions are based on merit, experience, ability, performance, and business needs. Compensation details: 22-24 Hourly Wage PI79dbb877bff8-6298
Job Summary The Night Auditor is responsible for the preparation and disposition of all Night Audit work. Responsible for the front desk operation during the overnight shift (Typically 11pm-7am). Primary responsibilities include: registering guests making reservations preparing daily reports balancing transactions and conducting security walks. Responsibilities QUALIFICATIONS: At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required. College course work in related field helpful. Previous supervisory responsibility preferred. Must be able to work independently and with minimal supervision. Knowledge of Accounting Principles. Must be able to problem solve and troubleshoot in order to resolve guest issues that may arise and respond to emergency situations. Must be proficient in Windows operating systems company approved spreadsheets and word processing. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be able to work with and understand financial information and data and basic arithmetic functions. Must be able to work in a self-managed environment. Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests. Must maintain composure and objectivity under pressure. RESPONSIBILITIES: Approach all encounters with guests and associates in a friendly service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Maintain a friendly and warm demeanor at all times. Initiate and complete the End of Day process. Run all reports as required for Food and Beverage audit. Complete the Night Audit checklist for computer procedures daily. Balance the day's work (i.e. movie revenue telephone postings valet laundry server's and desk agent's paperwork etc.). Maintain cashiering responsibilities as per Front Office procedures according to Aimbridge Hospitality standards. Maintain Front Office computer system operation according to Aimbridge Hospitality standards. Fulfill all Front Office functions between the hours of 11:00 p.m. and 7:00 a.m. Follow up to ensure periodic checks by the Midnight House Attendant are made of building and guest corridors to ensure all areas are locked and secured (property specific) Handle and follow through on all guest requests daily from 11:00 p.m. until 7:00 a.m. Follow safety and emergency procedures according to Aimbridge Hospitality standards. Maintain proper record keeping (i.e. log books etc.) according to Aimbridge Hospitality standards. Be familiar with all Aimbridge Hospitality's policies and house rules. Complete the initial direct bills daily and place on the Property Accountant's desk; Attach all folio/banquet check back-up to the bills. Maintain radio contact with other associates during entire shift. Have a working knowledge of security procedures. Ensure associates are at all times attentive friendly helpful and courteous to all guests managers and fellow associates. Prepare and distribute the Daily Flash Report as needed. Transfer the master or house accounts as necessary. Distribute work (i.e. revenue printouts charge and paid folios vouchers and checks etc.) as directed by S.O.P.'s. Train any new Night Auditors as requested by management. Run morning reports according to Aimbridge Hospitality procedures. Assign delivery of newspapers daily. Deliver or assign delivery of Express Check-Out's. Follow up to ensure that nightly walk-through includes removal of all room service trays and straightening of pool and Jacuzzi area (property specific) Handle items for “Lost and Foundâ€_ according to the standard. Complete any reports as requested by management in a timely manner. Complete any miscellaneous duties as required (i.e. resetting Food and Beverage P.O.S. where necessary distribution of credit 'Watch List' and preparation of daily revenue summary). As applicable to the hotel may assist guests with food orders and serve food and beverage items to guests in a friendly professional and timely manner; demonstrates suggestive selling techniques and maintains a clean organized environment for guests. Attend meetings as required by management. Perform any other duties as requested by the Guest Services Manager or any other member of management. Property Details Located in the center of downtown Cleveland, this hotel is only a 5-minute walk to Rocket Mortgage Arena. The hotel features a gym, business center and suites with full kitchens. Every suite at the Residence Inn Cleveland is furnished with a work desk and seating area. Each kitchen includes a refrigerator, stove and dishwasher. Cable TV and in-room movies are also featured. The Downtown Cleveland Residence Inn provides guests with a buffet breakfast in the morning. Concierge services and free Wi-Fi are also offered. Cleveland State University and the Cleveland Convention Center are a 10-minute walk from the Residence Inn Cleveland Hotel. The Rock and Roll Hall of Fame and Museum is only a 5-minute drive from the hotel. 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
May 17, 2024
Full time
Job Summary The Night Auditor is responsible for the preparation and disposition of all Night Audit work. Responsible for the front desk operation during the overnight shift (Typically 11pm-7am). Primary responsibilities include: registering guests making reservations preparing daily reports balancing transactions and conducting security walks. Responsibilities QUALIFICATIONS: At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required. College course work in related field helpful. Previous supervisory responsibility preferred. Must be able to work independently and with minimal supervision. Knowledge of Accounting Principles. Must be able to problem solve and troubleshoot in order to resolve guest issues that may arise and respond to emergency situations. Must be proficient in Windows operating systems company approved spreadsheets and word processing. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be able to work with and understand financial information and data and basic arithmetic functions. Must be able to work in a self-managed environment. Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests. Must maintain composure and objectivity under pressure. RESPONSIBILITIES: Approach all encounters with guests and associates in a friendly service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Maintain a friendly and warm demeanor at all times. Initiate and complete the End of Day process. Run all reports as required for Food and Beverage audit. Complete the Night Audit checklist for computer procedures daily. Balance the day's work (i.e. movie revenue telephone postings valet laundry server's and desk agent's paperwork etc.). Maintain cashiering responsibilities as per Front Office procedures according to Aimbridge Hospitality standards. Maintain Front Office computer system operation according to Aimbridge Hospitality standards. Fulfill all Front Office functions between the hours of 11:00 p.m. and 7:00 a.m. Follow up to ensure periodic checks by the Midnight House Attendant are made of building and guest corridors to ensure all areas are locked and secured (property specific) Handle and follow through on all guest requests daily from 11:00 p.m. until 7:00 a.m. Follow safety and emergency procedures according to Aimbridge Hospitality standards. Maintain proper record keeping (i.e. log books etc.) according to Aimbridge Hospitality standards. Be familiar with all Aimbridge Hospitality's policies and house rules. Complete the initial direct bills daily and place on the Property Accountant's desk; Attach all folio/banquet check back-up to the bills. Maintain radio contact with other associates during entire shift. Have a working knowledge of security procedures. Ensure associates are at all times attentive friendly helpful and courteous to all guests managers and fellow associates. Prepare and distribute the Daily Flash Report as needed. Transfer the master or house accounts as necessary. Distribute work (i.e. revenue printouts charge and paid folios vouchers and checks etc.) as directed by S.O.P.'s. Train any new Night Auditors as requested by management. Run morning reports according to Aimbridge Hospitality procedures. Assign delivery of newspapers daily. Deliver or assign delivery of Express Check-Out's. Follow up to ensure that nightly walk-through includes removal of all room service trays and straightening of pool and Jacuzzi area (property specific) Handle items for “Lost and Foundâ€_ according to the standard. Complete any reports as requested by management in a timely manner. Complete any miscellaneous duties as required (i.e. resetting Food and Beverage P.O.S. where necessary distribution of credit 'Watch List' and preparation of daily revenue summary). As applicable to the hotel may assist guests with food orders and serve food and beverage items to guests in a friendly professional and timely manner; demonstrates suggestive selling techniques and maintains a clean organized environment for guests. Attend meetings as required by management. Perform any other duties as requested by the Guest Services Manager or any other member of management. Property Details Located in the center of downtown Cleveland, this hotel is only a 5-minute walk to Rocket Mortgage Arena. The hotel features a gym, business center and suites with full kitchens. Every suite at the Residence Inn Cleveland is furnished with a work desk and seating area. Each kitchen includes a refrigerator, stove and dishwasher. Cable TV and in-room movies are also featured. The Downtown Cleveland Residence Inn provides guests with a buffet breakfast in the morning. Concierge services and free Wi-Fi are also offered. Cleveland State University and the Cleveland Convention Center are a 10-minute walk from the Residence Inn Cleveland Hotel. The Rock and Roll Hall of Fame and Museum is only a 5-minute drive from the hotel. 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
Job Summary The Night Auditor is responsible for the preparation and disposition of all Night Audit work. Responsible for the front desk operation during the overnight shift (Typically 11pm-7am). Primary responsibilities include: registering guests making reservations preparing daily reports balancing transactions and conducting security walks. The target compensation for this role is 20/hr. Responsibilities QUALIFICATIONS: At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required. College course work in related field helpful. Previous supervisory responsibility preferred. Must be able to work independently and with minimal supervision. Knowledge of Accounting Principles. Must be able to problem solve and troubleshoot in order to resolve guest issues that may arise and respond to emergency situations. Must be proficient in Windows operating systems company approved spreadsheets and word processing. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be able to work with and understand financial information and data and basic arithmetic functions. Must be able to work in a self-managed environment. Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests. Must maintain composure and objectivity under pressure. RESPONSIBILITIES: Approach all encounters with guests and associates in a friendly service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Maintain a friendly and warm demeanor at all times. Initiate and complete the End of Day process. Run all reports as required for Food and Beverage audit. Complete the Night Audit checklist for computer procedures daily. Balance the day's work (i.e. movie revenue telephone postings valet laundry server's and desk agent's paperwork etc.). Maintain cashiering responsibilities as per Front Office procedures according to Aimbridge Hospitality standards. Maintain Front Office computer system operation according to Aimbridge Hospitality standards. Fulfill all Front Office functions between the hours of 11:00 p.m. and 7:00 a.m. Follow up to ensure periodic checks by the Midnight House Attendant are made of building and guest corridors to ensure all areas are locked and secured (property specific) Handle and follow through on all guest requests daily from 11:00 p.m. until 7:00 a.m. Follow safety and emergency procedures according to Aimbridge Hospitality standards. Maintain proper record keeping (i.e. log books etc.) according to Aimbridge Hospitality standards. Be familiar with all Aimbridge Hospitality's policies and house rules. Complete the initial direct bills daily and place on the Property Accountant's desk; Attach all folio/banquet check back-up to the bills. Maintain radio contact with other associates during entire shift. Have a working knowledge of security procedures. Ensure associates are at all times attentive friendly helpful and courteous to all guests managers and fellow associates. Prepare and distribute the Daily Flash Report as needed. Transfer the master or house accounts as necessary. Distribute work (i.e. revenue printouts charge and paid folios vouchers and checks etc.) as directed by S.O.P.'s. Train any new Night Auditors as requested by management. Run morning reports according to Aimbridge Hospitality procedures. Assign delivery of newspapers daily. Deliver or assign delivery of Express Check-Out's. Follow up to ensure that nightly walk-through includes removal of all room service trays and straightening of pool and Jacuzzi area (property specific) Handle items for “Lost and Foundâ€_ according to the standard. Complete any reports as requested by management in a timely manner. Complete any miscellaneous duties as required (i.e. resetting Food and Beverage P.O.S. where necessary distribution of credit 'Watch List' and preparation of daily revenue summary). As applicable to the hotel may assist guests with food orders and serve food and beverage items to guests in a friendly professional and timely manner; demonstrates suggestive selling techniques and maintains a clean organized environment for guests. Attend meetings as required by management. Perform any other duties as requested by the Guest Services Manager or any other member of management. Property Details Our Aurora hotel is located near Dick's Sporting Good Park, Aurora Sports Complex, Gateway Park, and Cherry Creek State Reservoir. We are also located a mile from the Light Rail that puts you only minutes from Downtown Denver. Great location aside, guests will love our hotel's spacious rooms and convenient amenities like the indoor pool, 24hr fitness center, on-site dining, and complimentary shuttle service available by request. 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. lexi-hotels Lexi-hotels 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 Compensation Min USD $13.86/Hr. Compensation Mid USD $17.32/Hr. Compensation Max USD $20.78/Hr.
May 17, 2024
Full time
Job Summary The Night Auditor is responsible for the preparation and disposition of all Night Audit work. Responsible for the front desk operation during the overnight shift (Typically 11pm-7am). Primary responsibilities include: registering guests making reservations preparing daily reports balancing transactions and conducting security walks. The target compensation for this role is 20/hr. Responsibilities QUALIFICATIONS: At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required. College course work in related field helpful. Previous supervisory responsibility preferred. Must be able to work independently and with minimal supervision. Knowledge of Accounting Principles. Must be able to problem solve and troubleshoot in order to resolve guest issues that may arise and respond to emergency situations. Must be proficient in Windows operating systems company approved spreadsheets and word processing. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be able to work with and understand financial information and data and basic arithmetic functions. Must be able to work in a self-managed environment. Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests. Must maintain composure and objectivity under pressure. RESPONSIBILITIES: Approach all encounters with guests and associates in a friendly service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Maintain a friendly and warm demeanor at all times. Initiate and complete the End of Day process. Run all reports as required for Food and Beverage audit. Complete the Night Audit checklist for computer procedures daily. Balance the day's work (i.e. movie revenue telephone postings valet laundry server's and desk agent's paperwork etc.). Maintain cashiering responsibilities as per Front Office procedures according to Aimbridge Hospitality standards. Maintain Front Office computer system operation according to Aimbridge Hospitality standards. Fulfill all Front Office functions between the hours of 11:00 p.m. and 7:00 a.m. Follow up to ensure periodic checks by the Midnight House Attendant are made of building and guest corridors to ensure all areas are locked and secured (property specific) Handle and follow through on all guest requests daily from 11:00 p.m. until 7:00 a.m. Follow safety and emergency procedures according to Aimbridge Hospitality standards. Maintain proper record keeping (i.e. log books etc.) according to Aimbridge Hospitality standards. Be familiar with all Aimbridge Hospitality's policies and house rules. Complete the initial direct bills daily and place on the Property Accountant's desk; Attach all folio/banquet check back-up to the bills. Maintain radio contact with other associates during entire shift. Have a working knowledge of security procedures. Ensure associates are at all times attentive friendly helpful and courteous to all guests managers and fellow associates. Prepare and distribute the Daily Flash Report as needed. Transfer the master or house accounts as necessary. Distribute work (i.e. revenue printouts charge and paid folios vouchers and checks etc.) as directed by S.O.P.'s. Train any new Night Auditors as requested by management. Run morning reports according to Aimbridge Hospitality procedures. Assign delivery of newspapers daily. Deliver or assign delivery of Express Check-Out's. Follow up to ensure that nightly walk-through includes removal of all room service trays and straightening of pool and Jacuzzi area (property specific) Handle items for “Lost and Foundâ€_ according to the standard. Complete any reports as requested by management in a timely manner. Complete any miscellaneous duties as required (i.e. resetting Food and Beverage P.O.S. where necessary distribution of credit 'Watch List' and preparation of daily revenue summary). As applicable to the hotel may assist guests with food orders and serve food and beverage items to guests in a friendly professional and timely manner; demonstrates suggestive selling techniques and maintains a clean organized environment for guests. Attend meetings as required by management. Perform any other duties as requested by the Guest Services Manager or any other member of management. Property Details Our Aurora hotel is located near Dick's Sporting Good Park, Aurora Sports Complex, Gateway Park, and Cherry Creek State Reservoir. We are also located a mile from the Light Rail that puts you only minutes from Downtown Denver. Great location aside, guests will love our hotel's spacious rooms and convenient amenities like the indoor pool, 24hr fitness center, on-site dining, and complimentary shuttle service available by request. 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. lexi-hotels Lexi-hotels 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 Compensation Min USD $13.86/Hr. Compensation Mid USD $17.32/Hr. Compensation Max USD $20.78/Hr.
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 17, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
May 17, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Tigh-Na-Mara Resorts Ltd
Nanoose Bay, British Columbia (BC)
Opportunity to earn an additional $30,000+ per year in banquet gratuities! Tigh-Na-Mara Resort is a premier oceanfront resort nestled in the heart of Vancouver Island, offering guests a tranquil escape surrounded by natural beauty. With a commitment to providing exceptional guest experiences, we are seeking a Banquet Captain to support our many events hosted at our beautiful resort and conference centre. What Tigh-Na-Mara Offers you! Health, and medical benefits Professional development opportunities Opportunities for internal growth and promotion Perks and discounts for the resort, including Pines gift shop and Cedars restaurant, and the Grotto Spa! Access to all resort amenities (including pool and fitness facilities) A supportive and inclusive work environment The opportunity to work with our amazing team! Position: Do you love to host events, and be part of the action? Tigh-Na-Mara is recruiting a Banquet Captain to lead our Banquets team. This is a hands-on position where you will oversee the coordination of the daily banquet events, which include the conference, meetings, weddings, and other events. This role acts as the primary contact for our guests to ensure a seamless event! Responsibilities include but are not limited to: Oversee and coordinate banquet rooms set-up and tear down Greet event organizers and gain an understanding of their specific event needs and expectations, and relay information to banquet manager, culinary department, and banquets team Maintain positive relationships with all conference guests, Support our value that the Guest always comes first, and go above and beyond to exceed expectations Support training of Banquets team members Ability to ensure that the quality of the service/food offered is exceptional and proactively address any potential issues/concerns Problem solve on the spot Qualifications: Must have Serving It Right certification Knowledge of service techniques, wine service, bartending, food service Proven ability to manage people, develop and maintain positive relationships Superior guest service skills Excellent communication skills; verbal and written Effective and efficient time management and organizational skills, Above average attention to detail, striving for perfection Ability to take on responsibility and use initiative to prioritize and work effectively under pressure and in a fast-paced environment for extended periods of time. Must be a team player and consistently promote a team environment Flexible schedule ability is a must. The position requires the ability to work a variety of shifts including days, evenings, weekends, and holidays supporting events. Physically fit and able to lift heavy objects (up to 30 lbs.) Able to perform physical tasks including climbing a step ladder or step stool, and moving tables or furniture for event set up and take down Hourly rate ranges between $18.25 - $22.00 per hour based on experience. In addition to hourly wage, there is an opportunity to earn up to (or more than) $30,000 per year in gratuities. We offer competitive pay rates, opportunities for career growth, and a positive work environment in a DEI and sustainability focused environment. If you have a passion for hospitality and enjoy working in a fast-paced environment within a beautiful ocean side location, we would love to hear from you. Apply now to join our team as a Banquet Captain! Please apply below with an up-to-date resume. No phone call or in person applications please. Job Type: Full-time Pay: $18.25-$22.00 per hour Expected hours: 32 - 40 per week Benefits: Company events Dental care Discounted or free food Extended health care On-site gym On-site parking Paid time off Store discount Flexible Language Requirement: French not required Schedule: 8 hour shift Holidays Overtime Supplemental pay types: Overtime pay Tips Language: Fluent English (required) Licence/Certification: Serving It Right (required) Work Location: In person
May 17, 2024
Full time
Opportunity to earn an additional $30,000+ per year in banquet gratuities! Tigh-Na-Mara Resort is a premier oceanfront resort nestled in the heart of Vancouver Island, offering guests a tranquil escape surrounded by natural beauty. With a commitment to providing exceptional guest experiences, we are seeking a Banquet Captain to support our many events hosted at our beautiful resort and conference centre. What Tigh-Na-Mara Offers you! Health, and medical benefits Professional development opportunities Opportunities for internal growth and promotion Perks and discounts for the resort, including Pines gift shop and Cedars restaurant, and the Grotto Spa! Access to all resort amenities (including pool and fitness facilities) A supportive and inclusive work environment The opportunity to work with our amazing team! Position: Do you love to host events, and be part of the action? Tigh-Na-Mara is recruiting a Banquet Captain to lead our Banquets team. This is a hands-on position where you will oversee the coordination of the daily banquet events, which include the conference, meetings, weddings, and other events. This role acts as the primary contact for our guests to ensure a seamless event! Responsibilities include but are not limited to: Oversee and coordinate banquet rooms set-up and tear down Greet event organizers and gain an understanding of their specific event needs and expectations, and relay information to banquet manager, culinary department, and banquets team Maintain positive relationships with all conference guests, Support our value that the Guest always comes first, and go above and beyond to exceed expectations Support training of Banquets team members Ability to ensure that the quality of the service/food offered is exceptional and proactively address any potential issues/concerns Problem solve on the spot Qualifications: Must have Serving It Right certification Knowledge of service techniques, wine service, bartending, food service Proven ability to manage people, develop and maintain positive relationships Superior guest service skills Excellent communication skills; verbal and written Effective and efficient time management and organizational skills, Above average attention to detail, striving for perfection Ability to take on responsibility and use initiative to prioritize and work effectively under pressure and in a fast-paced environment for extended periods of time. Must be a team player and consistently promote a team environment Flexible schedule ability is a must. The position requires the ability to work a variety of shifts including days, evenings, weekends, and holidays supporting events. Physically fit and able to lift heavy objects (up to 30 lbs.) Able to perform physical tasks including climbing a step ladder or step stool, and moving tables or furniture for event set up and take down Hourly rate ranges between $18.25 - $22.00 per hour based on experience. In addition to hourly wage, there is an opportunity to earn up to (or more than) $30,000 per year in gratuities. We offer competitive pay rates, opportunities for career growth, and a positive work environment in a DEI and sustainability focused environment. If you have a passion for hospitality and enjoy working in a fast-paced environment within a beautiful ocean side location, we would love to hear from you. Apply now to join our team as a Banquet Captain! Please apply below with an up-to-date resume. No phone call or in person applications please. Job Type: Full-time Pay: $18.25-$22.00 per hour Expected hours: 32 - 40 per week Benefits: Company events Dental care Discounted or free food Extended health care On-site gym On-site parking Paid time off Store discount Flexible Language Requirement: French not required Schedule: 8 hour shift Holidays Overtime Supplemental pay types: Overtime pay Tips Language: Fluent English (required) Licence/Certification: Serving It Right (required) Work Location: In person