Job Description Aramark Canada is currently seeking an experienced Food Service leader in the Niagara Region. University requires an exceptional candidate with high-volume, multi-unit management experience. As the General Manager, you will lead a team of 8 to 10 managers overseeing multiple outlets, including national franchise brands, proprietary brands and large all you care to eat dining halls. With annual top-line sales exceed $10 million we are looking for a seasoned Senior Leader who is enthusiastic about managing and developing their team to deliver world-class services. Job Responsibilities ? Direct and lead a large, multi-unit food, beverage, and facility operation. ? Strong leadership of unionized hourly staff, and 8-10 salaried managers regarding production, merchandising, quality, cost control, labour, scheduling, staffing, training, development, and mentorship. ? Manage client and community relationships on campus, continually assess operations, and develop plans to provide optimal service while driving employee and customer satisfaction. ? Prepare business plans, budgets, and forecasts, ensuring accurate and timely financial reporting for all business sectors and monitor financial operating results to achieve company and client objectives. ? Recommend methods, resources, and implementation for service improvement and growth based on operational needs/capabilities. ? Ensures compliance with Aramark's standards of operation including safety standards and Aramark?s Business Conduct Policy. ? Maintain procedures and compliance for purchasing, receiving, storage, preparation, HR, marketing and adhere to both Aramark and government record compliance. ? Safe and enjoyable environment: Focus on creating a safe and enjoyable working environment for our employees. ? Adaptability: Job duties may change, or new ones may be assigned without formal notice, so adaptability is key. Qualifications ? Superior interpersonal skills: You will need to influence stakeholders at both the client and Aramark level and inspire the entire operations team. ? Strong Financial Literacy: Proven ability in analyzing financial statements, operating reports, budget variance reports and other financial statements with expertise specific to food, labour cost and inventory control. ? Daily oversight: Reporting into the Central Region, the General Manager will oversee Aramark?s daily food service operations across multiple outlets on the Brock University campus. ? Profitable management: You will be responsible for managing these services under contract with the client, ensuring profitability. ? Vision and leadership: Provide vision for growing the business while exemplifying excellent leadership. ? University Degree or College Diploma in Hospitality, Business Management, highly preferred in an area of Food Service, Hospitality, or Business Management. ? Successfully demonstrated minimum 5 years? experience in a leadership capacity. ? Experience working in a unionized environment would be a definite asset. ? Excellent computer literacy including Microsoft Excel, PowerPoint, and Word. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at
May 23, 2024
Full time
Job Description Aramark Canada is currently seeking an experienced Food Service leader in the Niagara Region. University requires an exceptional candidate with high-volume, multi-unit management experience. As the General Manager, you will lead a team of 8 to 10 managers overseeing multiple outlets, including national franchise brands, proprietary brands and large all you care to eat dining halls. With annual top-line sales exceed $10 million we are looking for a seasoned Senior Leader who is enthusiastic about managing and developing their team to deliver world-class services. Job Responsibilities ? Direct and lead a large, multi-unit food, beverage, and facility operation. ? Strong leadership of unionized hourly staff, and 8-10 salaried managers regarding production, merchandising, quality, cost control, labour, scheduling, staffing, training, development, and mentorship. ? Manage client and community relationships on campus, continually assess operations, and develop plans to provide optimal service while driving employee and customer satisfaction. ? Prepare business plans, budgets, and forecasts, ensuring accurate and timely financial reporting for all business sectors and monitor financial operating results to achieve company and client objectives. ? Recommend methods, resources, and implementation for service improvement and growth based on operational needs/capabilities. ? Ensures compliance with Aramark's standards of operation including safety standards and Aramark?s Business Conduct Policy. ? Maintain procedures and compliance for purchasing, receiving, storage, preparation, HR, marketing and adhere to both Aramark and government record compliance. ? Safe and enjoyable environment: Focus on creating a safe and enjoyable working environment for our employees. ? Adaptability: Job duties may change, or new ones may be assigned without formal notice, so adaptability is key. Qualifications ? Superior interpersonal skills: You will need to influence stakeholders at both the client and Aramark level and inspire the entire operations team. ? Strong Financial Literacy: Proven ability in analyzing financial statements, operating reports, budget variance reports and other financial statements with expertise specific to food, labour cost and inventory control. ? Daily oversight: Reporting into the Central Region, the General Manager will oversee Aramark?s daily food service operations across multiple outlets on the Brock University campus. ? Profitable management: You will be responsible for managing these services under contract with the client, ensuring profitability. ? Vision and leadership: Provide vision for growing the business while exemplifying excellent leadership. ? University Degree or College Diploma in Hospitality, Business Management, highly preferred in an area of Food Service, Hospitality, or Business Management. ? Successfully demonstrated minimum 5 years? experience in a leadership capacity. ? Experience working in a unionized environment would be a definite asset. ? Excellent computer literacy including Microsoft Excel, PowerPoint, and Word. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at
Job Description Aramark Canada is currently seeking an experienced Food Service leader in the Niagara Region. University requires an exceptional candidate with high-volume, multi-unit management experience. As the General Manager, you will lead a team of 8 to 10 managers overseeing multiple outlets, including national franchise brands, proprietary brands and large all you care to eat dining halls. With annual top-line sales exceed $10 million we are looking for a seasoned Senior Leader who is enthusiastic about managing and developing their team to deliver world-class services. Job Responsibilities ? Direct and lead a large, multi-unit food, beverage, and facility operation. ? Strong leadership of 200-300 unionized hourly staff, and 8-10 salaried managers regarding production, merchandising, quality, cost control, labour, scheduling, staffing, training, development, and mentorship. ? Manage client and community relationships on campus, continually assess operations, and develop plans to provide optimal service while driving employee and customer satisfaction. ? Prepare business plans, budgets, and forecasts, ensuring accurate and timely financial reporting for all business sectors and monitor financial operating results to achieve company and client objectives. ? Recommend methods, resources, and implementation for service improvement and growth based on operational needs/capabilities. ? Ensures compliance with Aramark's standards of operation including safety standards and Aramark?s Business Conduct Policy. ? Maintain procedures and compliance for purchasing, receiving, storage, preparation, HR, marketing and adhere to both Aramark and government record compliance. ? Safe and enjoyable environment: Focus on creating a safe and enjoyable working environment for our employees. ? Adaptability: Job duties may change, or new ones may be assigned without formal notice, so adaptability is key. Qualifications ? Superior interpersonal skills: You will need to influence stakeholders at both the client and Aramark level and inspire the entire operations team. ? Strong Financial Literacy: Proven ability in analyzing financial statements, operating reports, budget variance reports and other financial statements with expertise specific to food, labour cost and inventory control. ? Daily oversight: Reporting into the Central Region, the General Manager will oversee Aramark?s daily food service operations across multiple outlets on the Brock University campus. ? Profitable management: You will be responsible for managing these services under contract with the client, ensuring profitability. ? Vision and leadership: Provide vision for growing the business while exemplifying excellent leadership. ? University Degree or College Diploma in Hospitality, Business Management, highly preferred in an area of Food Service, Hospitality, or Business Management. ? Successfully demonstrated minimum 5 years? experience in a leadership capacity. ? Experience working in a unionized environment would be a definite asset. ? Excellent computer literacy including Microsoft Excel, PowerPoint, and Word. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
May 22, 2024
Full time
Job Description Aramark Canada is currently seeking an experienced Food Service leader in the Niagara Region. University requires an exceptional candidate with high-volume, multi-unit management experience. As the General Manager, you will lead a team of 8 to 10 managers overseeing multiple outlets, including national franchise brands, proprietary brands and large all you care to eat dining halls. With annual top-line sales exceed $10 million we are looking for a seasoned Senior Leader who is enthusiastic about managing and developing their team to deliver world-class services. Job Responsibilities ? Direct and lead a large, multi-unit food, beverage, and facility operation. ? Strong leadership of 200-300 unionized hourly staff, and 8-10 salaried managers regarding production, merchandising, quality, cost control, labour, scheduling, staffing, training, development, and mentorship. ? Manage client and community relationships on campus, continually assess operations, and develop plans to provide optimal service while driving employee and customer satisfaction. ? Prepare business plans, budgets, and forecasts, ensuring accurate and timely financial reporting for all business sectors and monitor financial operating results to achieve company and client objectives. ? Recommend methods, resources, and implementation for service improvement and growth based on operational needs/capabilities. ? Ensures compliance with Aramark's standards of operation including safety standards and Aramark?s Business Conduct Policy. ? Maintain procedures and compliance for purchasing, receiving, storage, preparation, HR, marketing and adhere to both Aramark and government record compliance. ? Safe and enjoyable environment: Focus on creating a safe and enjoyable working environment for our employees. ? Adaptability: Job duties may change, or new ones may be assigned without formal notice, so adaptability is key. Qualifications ? Superior interpersonal skills: You will need to influence stakeholders at both the client and Aramark level and inspire the entire operations team. ? Strong Financial Literacy: Proven ability in analyzing financial statements, operating reports, budget variance reports and other financial statements with expertise specific to food, labour cost and inventory control. ? Daily oversight: Reporting into the Central Region, the General Manager will oversee Aramark?s daily food service operations across multiple outlets on the Brock University campus. ? Profitable management: You will be responsible for managing these services under contract with the client, ensuring profitability. ? Vision and leadership: Provide vision for growing the business while exemplifying excellent leadership. ? University Degree or College Diploma in Hospitality, Business Management, highly preferred in an area of Food Service, Hospitality, or Business Management. ? Successfully demonstrated minimum 5 years? experience in a leadership capacity. ? Experience working in a unionized environment would be a definite asset. ? Excellent computer literacy including Microsoft Excel, PowerPoint, and Word. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Do you love food? Do you care about the environment? What if I told you that you could have the best of both worlds if you join us at Clover! We want everybody to eat Clover someday. To make this happen we need the best leaders in the industry. We take a one-of-a-kind approach to quick-serve meals. All of our ingredients are sourced from local farms and businesses and are prepared using fine dining techniques into delicious and affordable meals without the help of freezers or microwaves. Our restaurants are run by a General Manager, whose responsibilities include building and empowering a team to make beautiful food and developing meaningful relationships with the customers. As a General Manager, you will work to make your restaurant the center of food in your area. You'll lead a team of up to 15 Clover employees and will share financially in the profitability of the restaurant you are running. We value our General Manager, which is why we encourage idea contributions that will make Clover a better company! DUTIES All General Managers are required to: Work closely with Assistant Managers, Team Leaders and Team Members to provide the best possible service to guests Manage food cost and efficiencies aggressively Actively recruit, orient, train and develop all in store employees Execute all administrative duties specifically cost control for food and labor Manage promotions to help grow store sales and customer base Manage cash Assist in monitoring operations and carrying out corrective actions Understand and follow all company policy and procedures Execute and serve the BEST tasting food Attend General Manager training classes and weekly Manager Meetings Join team in day-to-day restaurant duties The Human Resources department may invite you to participate in a Practical Interview. This gives you the opportunity to interview us. Applicants experience the job hands on, get to know the staff and gain a better understanding of Clover culture. Additionally, we use face-to-face interaction as an opportunity to get to know you better. Requirements General Managers must have: 3-5 years experience as a restaurant manager or executive chef Experience managing teams of 20+ ServSafe & Allergen Awareness Certifications Demonstrated ability to motivate and lead others Experience developing strong culinary teams Acute financial management skills A passion for food, a positive attitude and a willingness to work to high standards Able to stand for prolonged periods of time, and repeated walking, bending, stretching and occasional lifting (up to 50lbs), with or without reasonable accommodation Don't meet every single requirement? We are dedicated to building a diverse, inclusive and authentic workplace, so if you're excited about this role but your past experience doesn't align perfectly with every qualification in the job description, we encourage you to apply anyways. You may be the right candidate for this or other roles. Clover Food Lab is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, marital status, national origin, disability or handicap, or veteran status. Benefits Some of the perks of working for Clover! Base pay is $60,000 - $90,000 depending on experience. Base salary and bonus eligibility will go into effect when assigned as a General Manager to your own restaurant. Eligible for quarterly bonus based on sales growth, labor budget, and other key performance indicators $28 per hour during training period Full health, vision and dental benefits available to full-time benefit-eligible staff Eligible to participate in 401k Savings Plan after 1 year Company paid Life & Disability benefits Company paid Blue Bike Program membership Eligible for pre-tax commuter benefit Fitness Pay-Back Program Company paid Weekly CSA Farm Share Program Discount on Clover meals, apparel and shelf-stable groceries sold in our store Free cooking classes Free knife skills 101, 102, 103 classes
May 20, 2024
Full time
Do you love food? Do you care about the environment? What if I told you that you could have the best of both worlds if you join us at Clover! We want everybody to eat Clover someday. To make this happen we need the best leaders in the industry. We take a one-of-a-kind approach to quick-serve meals. All of our ingredients are sourced from local farms and businesses and are prepared using fine dining techniques into delicious and affordable meals without the help of freezers or microwaves. Our restaurants are run by a General Manager, whose responsibilities include building and empowering a team to make beautiful food and developing meaningful relationships with the customers. As a General Manager, you will work to make your restaurant the center of food in your area. You'll lead a team of up to 15 Clover employees and will share financially in the profitability of the restaurant you are running. We value our General Manager, which is why we encourage idea contributions that will make Clover a better company! DUTIES All General Managers are required to: Work closely with Assistant Managers, Team Leaders and Team Members to provide the best possible service to guests Manage food cost and efficiencies aggressively Actively recruit, orient, train and develop all in store employees Execute all administrative duties specifically cost control for food and labor Manage promotions to help grow store sales and customer base Manage cash Assist in monitoring operations and carrying out corrective actions Understand and follow all company policy and procedures Execute and serve the BEST tasting food Attend General Manager training classes and weekly Manager Meetings Join team in day-to-day restaurant duties The Human Resources department may invite you to participate in a Practical Interview. This gives you the opportunity to interview us. Applicants experience the job hands on, get to know the staff and gain a better understanding of Clover culture. Additionally, we use face-to-face interaction as an opportunity to get to know you better. Requirements General Managers must have: 3-5 years experience as a restaurant manager or executive chef Experience managing teams of 20+ ServSafe & Allergen Awareness Certifications Demonstrated ability to motivate and lead others Experience developing strong culinary teams Acute financial management skills A passion for food, a positive attitude and a willingness to work to high standards Able to stand for prolonged periods of time, and repeated walking, bending, stretching and occasional lifting (up to 50lbs), with or without reasonable accommodation Don't meet every single requirement? We are dedicated to building a diverse, inclusive and authentic workplace, so if you're excited about this role but your past experience doesn't align perfectly with every qualification in the job description, we encourage you to apply anyways. You may be the right candidate for this or other roles. Clover Food Lab is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, marital status, national origin, disability or handicap, or veteran status. Benefits Some of the perks of working for Clover! Base pay is $60,000 - $90,000 depending on experience. Base salary and bonus eligibility will go into effect when assigned as a General Manager to your own restaurant. Eligible for quarterly bonus based on sales growth, labor budget, and other key performance indicators $28 per hour during training period Full health, vision and dental benefits available to full-time benefit-eligible staff Eligible to participate in 401k Savings Plan after 1 year Company paid Life & Disability benefits Company paid Blue Bike Program membership Eligible for pre-tax commuter benefit Fitness Pay-Back Program Company paid Weekly CSA Farm Share Program Discount on Clover meals, apparel and shelf-stable groceries sold in our store Free cooking classes Free knife skills 101, 102, 103 classes
- QC position, located in Whitehouse Station, NJ GENERAL DESCRIPTION OF POSITION The Manager, Training & Execution, Enterprise Food & Beverage plays a crucial role in ensuring the successful implementation of training programs and the consistent execution of food and beverage operations across the company. This role focuses on training team members (new & existing), coordinating operational procedures, and maintaining quality standards to deliver exceptional customer experiences. This role helps to ensure that Food & Beverage initiatives and innovations are executed flawlessly for our customers through consistent, recurring training. This role will focus heavily on the QuickChek business but will likely grow into covering additional responsibility as the Food & Beverage program grows across the Enterprise organization. This individual will work closely with internal partners, especially Food & Beverage innovation/culinary, category managers and execution/enablement, store operations, and food safety/quality assurance. The successful candidate will possess great attention to detail, high energy, agility, and a 'teaching' mindset. This individual will be able to operate in a flexible, fast-paced environment that is highly collaborative and team oriented. This is a high visibility role with opportunity for growth. ESSENTIAL DUTIES AND RESPONSIBILITIES â Partner with Senior Manager and team to develop comprehensive training programs for food and beverage team members. â Create training materials, manuals, and presentations that cover menu knowledge, service standards, safety protocols, and customer engagement. â Conduct training sessions for new hires and ongoing training for existing employees/team members to ensure clear understanding of the offer, service expectations, and operational procedures. â Partner with the food safety and quality assurance team to understand the performance of food and beverage team members to ensure they meet established service and quality standards. â Develop and refine operational workflows to optimize efficiency and customer satisfaction. â Stay updated on menu changes, ingredients, and preparation methods to effectively educate staff and answer customer inquiries. â Help to ensure clear understanding of policies/procedures as it relates to health and safety regulations, food handling guidelines, and sanitation protocols. â Foster a customer-centric environment by training staff to provide excellent service, handle customer inquiries, and address concerns professionally. â Address operational challenges, customer complaints, and staff issues in a timely and effective manner. â Collaborate across functions to implement solutions and process improvements. â Identify opportunities to enhance food and beverage offerings, service quality, and overall customer experiences. â Gather feedback to drive continuous improvement initiatives. â Maintain records of training sessions, staff evaluations, and operational procedures. â Identify & implement opportunities for automation. â Provide regular reports to management on training outcomes and operational performance. â Manage & grow the training & execution team. â Expect to travel 25% of the time. â Perform any other related duties as required or assigned. PROFESSIONAL EXPERIENCE/ QUALIFICATIONS/ ATTRIBUTES â A minimum of 2 years of full-time experience - preferably in the quick service restaurant ('QSR'), convenience store, food & beverage, and/or multi-unit retail industry, across training & development, operations, and/or equivalent functions. â Experience in food and beverage operations, including training and staff management. â Ability to work in a fast-paced environment and handle multiple tasks simultaneously. â Proficiency in Microsoft Office suite (Word, Excel, Powerpoint). â ServSafe certification in food safety and training (preferable). EDUCATION â A four-year college degree is required
May 20, 2024
Full time
- QC position, located in Whitehouse Station, NJ GENERAL DESCRIPTION OF POSITION The Manager, Training & Execution, Enterprise Food & Beverage plays a crucial role in ensuring the successful implementation of training programs and the consistent execution of food and beverage operations across the company. This role focuses on training team members (new & existing), coordinating operational procedures, and maintaining quality standards to deliver exceptional customer experiences. This role helps to ensure that Food & Beverage initiatives and innovations are executed flawlessly for our customers through consistent, recurring training. This role will focus heavily on the QuickChek business but will likely grow into covering additional responsibility as the Food & Beverage program grows across the Enterprise organization. This individual will work closely with internal partners, especially Food & Beverage innovation/culinary, category managers and execution/enablement, store operations, and food safety/quality assurance. The successful candidate will possess great attention to detail, high energy, agility, and a 'teaching' mindset. This individual will be able to operate in a flexible, fast-paced environment that is highly collaborative and team oriented. This is a high visibility role with opportunity for growth. ESSENTIAL DUTIES AND RESPONSIBILITIES â Partner with Senior Manager and team to develop comprehensive training programs for food and beverage team members. â Create training materials, manuals, and presentations that cover menu knowledge, service standards, safety protocols, and customer engagement. â Conduct training sessions for new hires and ongoing training for existing employees/team members to ensure clear understanding of the offer, service expectations, and operational procedures. â Partner with the food safety and quality assurance team to understand the performance of food and beverage team members to ensure they meet established service and quality standards. â Develop and refine operational workflows to optimize efficiency and customer satisfaction. â Stay updated on menu changes, ingredients, and preparation methods to effectively educate staff and answer customer inquiries. â Help to ensure clear understanding of policies/procedures as it relates to health and safety regulations, food handling guidelines, and sanitation protocols. â Foster a customer-centric environment by training staff to provide excellent service, handle customer inquiries, and address concerns professionally. â Address operational challenges, customer complaints, and staff issues in a timely and effective manner. â Collaborate across functions to implement solutions and process improvements. â Identify opportunities to enhance food and beverage offerings, service quality, and overall customer experiences. â Gather feedback to drive continuous improvement initiatives. â Maintain records of training sessions, staff evaluations, and operational procedures. â Identify & implement opportunities for automation. â Provide regular reports to management on training outcomes and operational performance. â Manage & grow the training & execution team. â Expect to travel 25% of the time. â Perform any other related duties as required or assigned. PROFESSIONAL EXPERIENCE/ QUALIFICATIONS/ ATTRIBUTES â A minimum of 2 years of full-time experience - preferably in the quick service restaurant ('QSR'), convenience store, food & beverage, and/or multi-unit retail industry, across training & development, operations, and/or equivalent functions. â Experience in food and beverage operations, including training and staff management. â Ability to work in a fast-paced environment and handle multiple tasks simultaneously. â Proficiency in Microsoft Office suite (Word, Excel, Powerpoint). â ServSafe certification in food safety and training (preferable). EDUCATION â A four-year college degree is required
Unit Description: Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day. Sodexo is seeking a General Manager at our Campus Commons community in Sacramento, CA . This is a great independent living community with fantastic residents. This key leadership position is directly responsible for the successful operation of the kitchen and dining services on campus. The General Manager will oversee a team of managers to ensure client, customer service/satisfaction with efficient cost-effective management that both meets and exceeds expectations. Prior food service management experience in either a senior living, healthcare, retail or upscale dining is desired. We are looking for a very strong culinary background as well as a GM level background in leadership. The right candidate will have held various BOH management positions up to or including executive chef, kitchen manager, CDC, etc. We are looking for chef oriented leader in this role. The successful candidate will: have oversight of day-to-day dining and culinary operations; Interface closely and daily with residents, client executive level leadership and client board members; control and ensure company and client financial targets and goals are achieved; ensure that the highest possible standards of food handling and preparation are achieved; be ServSafe certified with a strong working knowledge of HACCP monitors for regulatory compliance. Is this opportunity right for you? We are looking for candidates who: have at least five years prior management experience in culinary production and dining services, preferably in a senior living or country club setting; a background overseeing multiple dining venues and catered events is an added plus; solid financial acumen, with knowledge of operating budgets, food ordering, inventory, employee scheduling, menu development and point-of-sale systems; have a work history demonstrating strong leadership skills and the ability to work collaboratively with all levels of the organization; possess the ability to manage multiple priorities, demonstrate professional communication skills, and exhibit a passion for a high-level of customer service; have culinary experience and a strong background in safety and sanitation compliance; are enthusiastic, confident and warm; have a positive approach to tasks with a can-do attitude and impeccable attention to detail. Sodexo offers a full array of benefits the begin on your 1st day! Benefits include generous paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 09, 2024
Full time
Unit Description: Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day. Sodexo is seeking a General Manager at our Campus Commons community in Sacramento, CA . This is a great independent living community with fantastic residents. This key leadership position is directly responsible for the successful operation of the kitchen and dining services on campus. The General Manager will oversee a team of managers to ensure client, customer service/satisfaction with efficient cost-effective management that both meets and exceeds expectations. Prior food service management experience in either a senior living, healthcare, retail or upscale dining is desired. We are looking for a very strong culinary background as well as a GM level background in leadership. The right candidate will have held various BOH management positions up to or including executive chef, kitchen manager, CDC, etc. We are looking for chef oriented leader in this role. The successful candidate will: have oversight of day-to-day dining and culinary operations; Interface closely and daily with residents, client executive level leadership and client board members; control and ensure company and client financial targets and goals are achieved; ensure that the highest possible standards of food handling and preparation are achieved; be ServSafe certified with a strong working knowledge of HACCP monitors for regulatory compliance. Is this opportunity right for you? We are looking for candidates who: have at least five years prior management experience in culinary production and dining services, preferably in a senior living or country club setting; a background overseeing multiple dining venues and catered events is an added plus; solid financial acumen, with knowledge of operating budgets, food ordering, inventory, employee scheduling, menu development and point-of-sale systems; have a work history demonstrating strong leadership skills and the ability to work collaboratively with all levels of the organization; possess the ability to manage multiple priorities, demonstrate professional communication skills, and exhibit a passion for a high-level of customer service; have culinary experience and a strong background in safety and sanitation compliance; are enthusiastic, confident and warm; have a positive approach to tasks with a can-do attitude and impeccable attention to detail. Sodexo offers a full array of benefits the begin on your 1st day! Benefits include generous paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. 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. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
May 27, 2024
Full time
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. 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. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Shifts start as early as 6am Age Requirement: Must be 18 years or older Location: Fairfax, VA Address: 11620 Monument Drive Pay: $21 - $21.75 / hour Job Posting: 05/18/2024 Job Posting End: 06/17/2024 Job ID:R EARN A BONUS UP TO $1,500! Hiring immediately! we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
May 27, 2024
Full time
Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Shifts start as early as 6am Age Requirement: Must be 18 years or older Location: Fairfax, VA Address: 11620 Monument Drive Pay: $21 - $21.75 / hour Job Posting: 05/18/2024 Job Posting End: 06/17/2024 Job ID:R EARN A BONUS UP TO $1,500! Hiring immediately! we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
Job Description This role will manage the Sky room Restaurant and bar operations as well as the Halo rooftop Lounge. As a department head, you will direct and work with the food and beverage/culinary management team and colleagues to successfully execute all operations, while striving to continually improve guest and employee satisfaction, and maximize the financial performance in areas of responsibility. Responsibilities include, but not limited to: Forecast and schedule using hotel tools and guidelines, and oversee payroll Oversee the initial and continual training of all new and current food and beverage service employees, conducting training classes for both management and hourly staff on a regular basis. Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc. according to established policies. Oversee recruitment process for the outlets Formulate and recommend changes to improve employees' performance and teamwork. Review performance with every department manager on an annual basis. Manage and control overall expenses of the outlets focusing on higher revenue and profit. Ensure that managers convene with their employees to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of beverage program. Work in co-operation with the Executive Chef and Chef de Cuisine to ensure quality of products and guest satisfaction. Champion the P.O.S. system of the hotel (Silverware). Keep the waste factor in the hotel at a minimum level including the manual input of cover counts. Maintain inventories and par stocks. Manage and control beverage stock properly as well as wine & cocktail list elaboration and maintenance. Perform duties of Human Resources nature such as interviewing, evaluating, coaching, training, and disciplinary action. Handle all guest complaints in the food and beverage area and is in charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs. Conduct audits on service standards (LQA/Forbes 5-Star) Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts. Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the hotel policies. Develop and maintain effective communication between all operating departments. Complete accident reports accurately and promptly. Respond properly in any hotel emergency or safety situation. Perform other tasks or projects as assigned.
May 27, 2024
Full time
Job Description This role will manage the Sky room Restaurant and bar operations as well as the Halo rooftop Lounge. As a department head, you will direct and work with the food and beverage/culinary management team and colleagues to successfully execute all operations, while striving to continually improve guest and employee satisfaction, and maximize the financial performance in areas of responsibility. Responsibilities include, but not limited to: Forecast and schedule using hotel tools and guidelines, and oversee payroll Oversee the initial and continual training of all new and current food and beverage service employees, conducting training classes for both management and hourly staff on a regular basis. Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc. according to established policies. Oversee recruitment process for the outlets Formulate and recommend changes to improve employees' performance and teamwork. Review performance with every department manager on an annual basis. Manage and control overall expenses of the outlets focusing on higher revenue and profit. Ensure that managers convene with their employees to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of beverage program. Work in co-operation with the Executive Chef and Chef de Cuisine to ensure quality of products and guest satisfaction. Champion the P.O.S. system of the hotel (Silverware). Keep the waste factor in the hotel at a minimum level including the manual input of cover counts. Maintain inventories and par stocks. Manage and control beverage stock properly as well as wine & cocktail list elaboration and maintenance. Perform duties of Human Resources nature such as interviewing, evaluating, coaching, training, and disciplinary action. Handle all guest complaints in the food and beverage area and is in charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs. Conduct audits on service standards (LQA/Forbes 5-Star) Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts. Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the hotel policies. Develop and maintain effective communication between all operating departments. Complete accident reports accurately and promptly. Respond properly in any hotel emergency or safety situation. Perform other tasks or projects as assigned.
El Encanto, A Belmond Hotel, has been meticulously restored to capture all the romance and glamour that endeared it to both the local Santa Barbara community and visitors alike. Ninety-two quintessential, California-styled suites and bungalows, terraced grounds featuring seven-acres of gloriously landscaped gardens with sweeping views of Santa Barbara and the Pacific Ocean. Original architectural features have been lovingly restored, including the historic, trellis-lined Arbor and Lily Pond. Modern additions to the expansive outdoor zero-edge pool and a new beautifully appointed boutique spa enhance the journey for today's luxury-seeking guest. With our vast offerings, the opportunities to craft a unique career here are endless. As an Assistant Food and Beverage Manger at El Encanto, A Belmond Hotel, you will uphold the highest standards of service, ensuring that every guest has an exceptional and memorable dining experience. In this role, you'll deliver culinary excellence by showcasing local flavors and ingredients, and work closely with talented chefs and culinary teams to develop and execute menus that reflect the destination and highlight the best of the local cuisine. If you're looking to develop your skills and be part of the future of luxury, this is your moment. Requirements Directly supervises employees in the The Dining Room, The Terrace, The Lounge, The Bar, and The Wine Room. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work. Exhibit a "hands on" approach to training, developing, and working alongside team members providing direction, support and communication to LQA service standards and ensure compliance through constant observations and feedback. Provide direction, support and communication to food and beverage team members to ensure complete guest satisfaction and attention to detail. Observe daily conditions of all physical facilities and equipment in the restaurant; make recommendations for corrections and improvements as needed. Control usage of all food and beverage items and appropriate usage of equipment, tools, and service equipment. Ensures the quality of food product, impeccable presentation, five-star service standards and guest relations standards. Comply with all hotel policies as noted in Employee Handbook. Ensures proper scheduling of team members-based business needs and communicates timely any changes or updates with team members. Follow up on labor standards based on business levels and work assignments daily. Ensures servers sections are done based on scheduled servers, runners, and attendants. Ensures proper set up of service stations before and during the service. Monitor seating pace and checks on table service detail constantly. Touch each table during meal periods and checks on satisfaction of guests. Is responsible for the cleanliness and tidiness of his/her uniform and personal hygiene. Acknowledge and receive guests in at the host stand. Taking pertinent information into the reservation platform. Guest name, phone number, amount in party and celebratory/allergy notes. Working engagement with guests not only table side, while working in the view of guests, ability to maintain eye contact with guests throughout resort. Also refer to 10,6,1 standard operation procedure. Ability to engage with guests over the phone and fulfill guest requests for reservations or property inquires over the phone. Maintain orderliness and cleanliness in all public areas, paying attention to details such as clean windows, empty trash containers, vacuumed carpets, swept patio floors, well-tended plants and fresh flower arrangements. Transport soiled dishes from dining room to kitchen and deposit them in proper placing. Clean all spillage during mealtime and at close. Assists team servers to deliver any tableside service including but not limited to serving plates, clearing plates, serving and removing glassware and performing water service. Ensures and holds daily line ups for each meal period; breakfast, lunch, and dinner 15 minutes before the meal period. Possess through knowledge of menu and the description of all dishes being served. Possess through knowledge of beverage and wine list and the description of all cocktails and wines being served. Responsible for efficient and smooth operation of Restaurant, Lounge, Bar and Pool Bar. Adhere to strict uniform and grooming standards, including nametags. Having thorough conversational knowledge of Hotel history and statistics Handle guest concerns and recognize and address potentially intoxicated, disruptive or undesirable guests. Use utilities and resources in a responsible manner to control wastage. Communicate relevant information to the department and necessary departments, timely, as appropriate. Comply with safe working practices, Health and Safety policy and ensure accidents/defects are reported immediately. Attend learning and development courses and complete eLearning modules, as required. Demonstrate and be a role model of Belmond's core values of Care, Confidence, Curiosity and Community. Benefits At El Encanto we pride ourselves on fostering a culture built on kindness, active listening, and genuine connections with our colleagues and guests. We offer a comprehensive range of compensation, perks and benefits including: Medical, Dental and Vision coverage. In addition, the company pays for basic life and AD&D as well as short term disability. Team members can choose additional coverage to include voluntary life/AD&D, spouse life/AD&D, dependent life, critical care, hospital indemnity, accident and flexible spending. The Company offers paid time off, sick pay, a 401(k) program with company matching, and an employee assistance program. Team members also enjoy free cafeteria meals and discounts on food and beverage, spa treatments, and retail boutique items. The Discovering Belmond program offers complimentary accommodation for team members while on leisure travel outside their region at any Belmond hotel and resort. It also offers food and beverage at a discounted rate. In addition to the complimentary offerings, discounted rates are available for safaris, trains and cruises. We strive to create an environment where our employees can thrive both personally and professionally. With a commitment to your ongoing development, you'll have the opportunity to learn and grow alongside some of the most talented individuals in the industry. Join us and be part of creating unforgettable moments for our guests, communities, and each other. This is your moment. Apply today! Salary $64,840 to $75,000
May 27, 2024
Full time
El Encanto, A Belmond Hotel, has been meticulously restored to capture all the romance and glamour that endeared it to both the local Santa Barbara community and visitors alike. Ninety-two quintessential, California-styled suites and bungalows, terraced grounds featuring seven-acres of gloriously landscaped gardens with sweeping views of Santa Barbara and the Pacific Ocean. Original architectural features have been lovingly restored, including the historic, trellis-lined Arbor and Lily Pond. Modern additions to the expansive outdoor zero-edge pool and a new beautifully appointed boutique spa enhance the journey for today's luxury-seeking guest. With our vast offerings, the opportunities to craft a unique career here are endless. As an Assistant Food and Beverage Manger at El Encanto, A Belmond Hotel, you will uphold the highest standards of service, ensuring that every guest has an exceptional and memorable dining experience. In this role, you'll deliver culinary excellence by showcasing local flavors and ingredients, and work closely with talented chefs and culinary teams to develop and execute menus that reflect the destination and highlight the best of the local cuisine. If you're looking to develop your skills and be part of the future of luxury, this is your moment. Requirements Directly supervises employees in the The Dining Room, The Terrace, The Lounge, The Bar, and The Wine Room. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work. Exhibit a "hands on" approach to training, developing, and working alongside team members providing direction, support and communication to LQA service standards and ensure compliance through constant observations and feedback. Provide direction, support and communication to food and beverage team members to ensure complete guest satisfaction and attention to detail. Observe daily conditions of all physical facilities and equipment in the restaurant; make recommendations for corrections and improvements as needed. Control usage of all food and beverage items and appropriate usage of equipment, tools, and service equipment. Ensures the quality of food product, impeccable presentation, five-star service standards and guest relations standards. Comply with all hotel policies as noted in Employee Handbook. Ensures proper scheduling of team members-based business needs and communicates timely any changes or updates with team members. Follow up on labor standards based on business levels and work assignments daily. Ensures servers sections are done based on scheduled servers, runners, and attendants. Ensures proper set up of service stations before and during the service. Monitor seating pace and checks on table service detail constantly. Touch each table during meal periods and checks on satisfaction of guests. Is responsible for the cleanliness and tidiness of his/her uniform and personal hygiene. Acknowledge and receive guests in at the host stand. Taking pertinent information into the reservation platform. Guest name, phone number, amount in party and celebratory/allergy notes. Working engagement with guests not only table side, while working in the view of guests, ability to maintain eye contact with guests throughout resort. Also refer to 10,6,1 standard operation procedure. Ability to engage with guests over the phone and fulfill guest requests for reservations or property inquires over the phone. Maintain orderliness and cleanliness in all public areas, paying attention to details such as clean windows, empty trash containers, vacuumed carpets, swept patio floors, well-tended plants and fresh flower arrangements. Transport soiled dishes from dining room to kitchen and deposit them in proper placing. Clean all spillage during mealtime and at close. Assists team servers to deliver any tableside service including but not limited to serving plates, clearing plates, serving and removing glassware and performing water service. Ensures and holds daily line ups for each meal period; breakfast, lunch, and dinner 15 minutes before the meal period. Possess through knowledge of menu and the description of all dishes being served. Possess through knowledge of beverage and wine list and the description of all cocktails and wines being served. Responsible for efficient and smooth operation of Restaurant, Lounge, Bar and Pool Bar. Adhere to strict uniform and grooming standards, including nametags. Having thorough conversational knowledge of Hotel history and statistics Handle guest concerns and recognize and address potentially intoxicated, disruptive or undesirable guests. Use utilities and resources in a responsible manner to control wastage. Communicate relevant information to the department and necessary departments, timely, as appropriate. Comply with safe working practices, Health and Safety policy and ensure accidents/defects are reported immediately. Attend learning and development courses and complete eLearning modules, as required. Demonstrate and be a role model of Belmond's core values of Care, Confidence, Curiosity and Community. Benefits At El Encanto we pride ourselves on fostering a culture built on kindness, active listening, and genuine connections with our colleagues and guests. We offer a comprehensive range of compensation, perks and benefits including: Medical, Dental and Vision coverage. In addition, the company pays for basic life and AD&D as well as short term disability. Team members can choose additional coverage to include voluntary life/AD&D, spouse life/AD&D, dependent life, critical care, hospital indemnity, accident and flexible spending. The Company offers paid time off, sick pay, a 401(k) program with company matching, and an employee assistance program. Team members also enjoy free cafeteria meals and discounts on food and beverage, spa treatments, and retail boutique items. The Discovering Belmond program offers complimentary accommodation for team members while on leisure travel outside their region at any Belmond hotel and resort. It also offers food and beverage at a discounted rate. In addition to the complimentary offerings, discounted rates are available for safaris, trains and cruises. We strive to create an environment where our employees can thrive both personally and professionally. With a commitment to your ongoing development, you'll have the opportunity to learn and grow alongside some of the most talented individuals in the industry. Join us and be part of creating unforgettable moments for our guests, communities, and each other. This is your moment. Apply today! Salary $64,840 to $75,000
Job Description This role will manage all Food and Beverage operations on the ground floor and Pool deck. Areas of responsibility include Nettuno Restaurant, La Sala bar and lounge, Alter Ego venue, In-Room Dining, and the Pool deck bar. As a department head, you will lead and work with the food and beverage/culinary management team and colleagues to successfully execute all operations, while striving to continually improve guest and employee satisfaction, and maximize the financial performance in areas of responsibility Forecast and schedule using hotel tools and guidelines, and oversee payroll Oversee the initial and continual training of all new and current food and beverage service employees, conducting training classes for both management and hourly staff on a regular basis. Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc. according to established policies. Oversee recruitment process for the outlets Formulate and recommend changes to improve employees' performance and teamwork. Review performance with every department manager on an annual basis. Manage and control overall expenses of the outlets focusing on higher revenue and profit. Ensure that managers convene with their employees to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of beverage program. Work in co-operation with the Executive Chef and Chef de Cuisine to ensure quality of products and guest satisfaction. Champion the P.O.S. system of the hotel (Silverware). Keep the waste factor in the hotel at a minimum level including the manual input of cover counts. Maintain inventories and par stocks. Manage and control beverage stock properly as well as wine & cocktail list elaboration and maintenance. Perform duties of Human Resources nature such as interviewing, evaluating, coaching, training, and disciplinary action. Handle all guest complaints in the food and beverage area and is in charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs. Conduct audits on service standards (LQA/Forbes 5-Star) Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts. Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the hotel policies. Develop and maintain effective communication between all operating departments. Complete accident reports accurately and promptly. Respond properly in any hotel emergency or safety situation. Perform other tasks or projects as assigned.
May 27, 2024
Full time
Job Description This role will manage all Food and Beverage operations on the ground floor and Pool deck. Areas of responsibility include Nettuno Restaurant, La Sala bar and lounge, Alter Ego venue, In-Room Dining, and the Pool deck bar. As a department head, you will lead and work with the food and beverage/culinary management team and colleagues to successfully execute all operations, while striving to continually improve guest and employee satisfaction, and maximize the financial performance in areas of responsibility Forecast and schedule using hotel tools and guidelines, and oversee payroll Oversee the initial and continual training of all new and current food and beverage service employees, conducting training classes for both management and hourly staff on a regular basis. Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc. according to established policies. Oversee recruitment process for the outlets Formulate and recommend changes to improve employees' performance and teamwork. Review performance with every department manager on an annual basis. Manage and control overall expenses of the outlets focusing on higher revenue and profit. Ensure that managers convene with their employees to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of beverage program. Work in co-operation with the Executive Chef and Chef de Cuisine to ensure quality of products and guest satisfaction. Champion the P.O.S. system of the hotel (Silverware). Keep the waste factor in the hotel at a minimum level including the manual input of cover counts. Maintain inventories and par stocks. Manage and control beverage stock properly as well as wine & cocktail list elaboration and maintenance. Perform duties of Human Resources nature such as interviewing, evaluating, coaching, training, and disciplinary action. Handle all guest complaints in the food and beverage area and is in charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs. Conduct audits on service standards (LQA/Forbes 5-Star) Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts. Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the hotel policies. Develop and maintain effective communication between all operating departments. Complete accident reports accurately and promptly. Respond properly in any hotel emergency or safety situation. Perform other tasks or projects as assigned.
Job Description Overview We are looking for a highly motivated and analytical individual to join our team as the Senior Food and Beverage Manager. This individual is an initiative-taking solution seeker, they lead by example, don't settle for the normal, and continuously encourage and engage their team members. They will assist in providing the strategic leadership required to achieve the fiduciary and quality goals for the Food and Beverage operations. They will ensure the effective and efficient operation of all facets of Food and Beverage operations, while improving on the current model and be responsible for managing in a manner consistent with the mission, operating philosophy, standards, and values of the Benchmark. The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold.ESSENTIAL FUNCTIONS: Serves as manager-on-duty when present and supervise staff to ensure service standards are consistently met or exceeded. Open and close the restaurant or banquets as needed, with a minimum of one restaurant closing shift per week. Monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for gue Manage complaints from staff by creating and providing solutions that will result in a positive outcome. Assist the Director of Operations in managing the operating budget; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained. Assist the Banquets Management team as needed within the banquet operation. Acts as Banquet MOD in their absence if applicable. Assures a high standard of appearance, setup, and cleanliness of dining areas; and takes necessary action to correct any issues in a timely manner. Maintain health and safety standards in compliance with City of Chicago Department of Public Health code. Create staff schedules to ensure efficiency is met and budgeted labor is not exceeded. Manages and properly codes product invoices before submitting to the Accounting Department. Manage inventory, par levels, and purchasing for the restaurant and banquets to ensure we have all products in house to execute successful service in all F&B outlets. Perform and manage month end inventory. Responsible for the acquisition and recruitment of front of house staff, including advertising, interviewing, hiring, and training of all personnel. Creates and implements Skills Training Outlines for all operational roles and duties. Consults daily with the Executive Chef and Sous Chef to obtain daily menu updates, maintain food quality, menu integrity. Consult weekly with Director of Banquets and other administrators to help assure the highest level of efficiency in F&B Operations. Implement strategies to maximize restaurant sales and profitability. Responsible for the maintenance, programming and daily functionality of equipment including but not limited to point-of-sale terminals and printers, reservation platform, credit card processors, beer taps, beverage coolers, dishwasher, coffee and espresso maker, soda, and ice machines. Oversee and run daily Pre-shift meetings to inspire, inform and educate the staff on daily F&B menu offerings, guests dining needs and steps of service. Host weekly Managers meeting to present service and operational initiatives and current events. Oversee large party, semiprivate and private bookings of Bar David, from initial inquiry, menu planning and costing, to the day of execution. Assist with all events and attends BEO meetings to ensure proper execution of events. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by your immediate supervisor or General Manager. Assist in all outlets and Banquets when needed. Other duties as assigned by Manager or Supervisor. Responsibilities QUALIFICATIONS: (EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE) †Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred. †Five years of progressive restaurant and banquet event experience preferred. †Two years of management experience preferred. Previous experience as a Food and Beverage Manager in a luxury hotel and or full-service resort, a plus. †Open availability and flexible schedule, able to work evenings, weekends, and holidays when needed. †Knowledge of Microsoft Office: Excel, PowerPoint, Word, POS System(s) and online reservations sites required. †Manager Serve Safe certified with City of Chicago certification and BASSET certified within allotted time designated after starting position is required. †Ability to make quick decisions in high stress situations. †Excellent customer service skills. †Ability to lead, teach and mentor staff about proper service skills. †Pleasant and positive personality. †Well organized. †Proactive Manager with focus on accountability practices. PIf5baa-1284
May 27, 2024
Full time
Job Description Overview We are looking for a highly motivated and analytical individual to join our team as the Senior Food and Beverage Manager. This individual is an initiative-taking solution seeker, they lead by example, don't settle for the normal, and continuously encourage and engage their team members. They will assist in providing the strategic leadership required to achieve the fiduciary and quality goals for the Food and Beverage operations. They will ensure the effective and efficient operation of all facets of Food and Beverage operations, while improving on the current model and be responsible for managing in a manner consistent with the mission, operating philosophy, standards, and values of the Benchmark. The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold.ESSENTIAL FUNCTIONS: Serves as manager-on-duty when present and supervise staff to ensure service standards are consistently met or exceeded. Open and close the restaurant or banquets as needed, with a minimum of one restaurant closing shift per week. Monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for gue Manage complaints from staff by creating and providing solutions that will result in a positive outcome. Assist the Director of Operations in managing the operating budget; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained. Assist the Banquets Management team as needed within the banquet operation. Acts as Banquet MOD in their absence if applicable. Assures a high standard of appearance, setup, and cleanliness of dining areas; and takes necessary action to correct any issues in a timely manner. Maintain health and safety standards in compliance with City of Chicago Department of Public Health code. Create staff schedules to ensure efficiency is met and budgeted labor is not exceeded. Manages and properly codes product invoices before submitting to the Accounting Department. Manage inventory, par levels, and purchasing for the restaurant and banquets to ensure we have all products in house to execute successful service in all F&B outlets. Perform and manage month end inventory. Responsible for the acquisition and recruitment of front of house staff, including advertising, interviewing, hiring, and training of all personnel. Creates and implements Skills Training Outlines for all operational roles and duties. Consults daily with the Executive Chef and Sous Chef to obtain daily menu updates, maintain food quality, menu integrity. Consult weekly with Director of Banquets and other administrators to help assure the highest level of efficiency in F&B Operations. Implement strategies to maximize restaurant sales and profitability. Responsible for the maintenance, programming and daily functionality of equipment including but not limited to point-of-sale terminals and printers, reservation platform, credit card processors, beer taps, beverage coolers, dishwasher, coffee and espresso maker, soda, and ice machines. Oversee and run daily Pre-shift meetings to inspire, inform and educate the staff on daily F&B menu offerings, guests dining needs and steps of service. Host weekly Managers meeting to present service and operational initiatives and current events. Oversee large party, semiprivate and private bookings of Bar David, from initial inquiry, menu planning and costing, to the day of execution. Assist with all events and attends BEO meetings to ensure proper execution of events. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by your immediate supervisor or General Manager. Assist in all outlets and Banquets when needed. Other duties as assigned by Manager or Supervisor. Responsibilities QUALIFICATIONS: (EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE) †Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred. †Five years of progressive restaurant and banquet event experience preferred. †Two years of management experience preferred. Previous experience as a Food and Beverage Manager in a luxury hotel and or full-service resort, a plus. †Open availability and flexible schedule, able to work evenings, weekends, and holidays when needed. †Knowledge of Microsoft Office: Excel, PowerPoint, Word, POS System(s) and online reservations sites required. †Manager Serve Safe certified with City of Chicago certification and BASSET certified within allotted time designated after starting position is required. †Ability to make quick decisions in high stress situations. †Excellent customer service skills. †Ability to lead, teach and mentor staff about proper service skills. †Pleasant and positive personality. †Well organized. †Proactive Manager with focus on accountability practices. PIf5baa-1284
Pay: $0 per year - $0 per year The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 27, 2024
Full time
Pay: $0 per year - $0 per year The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Shifts start as early as 6am Age Requirement: Must be 18 years or older Location: Fairfax, VA Address: 11620 Monument Drive Pay: $21 - $21.75 / hour Job Posting: 05/18/2024 Job Posting End: 06/17/2024 Job ID:R EARN A BONUS UP TO $1,500! Hiring immediately! we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
May 27, 2024
Full time
Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Shifts start as early as 6am Age Requirement: Must be 18 years or older Location: Fairfax, VA Address: 11620 Monument Drive Pay: $21 - $21.75 / hour Job Posting: 05/18/2024 Job Posting End: 06/17/2024 Job ID:R EARN A BONUS UP TO $1,500! Hiring immediately! we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
Client Overview: Our client operates a luxury hotel renowned for its world-class service and modern comforts. This establishment features three on-site restaurants, each offering a unique culinary experience that caters to diverse tastes and preferences. As a prominent player in the hospitality industry, the hotel ensures an exceptional stay for every guest, providing thoughtful amenities and a memorable experience in the heart of Cleveland. Their commitment to sustainability and community involvement further solidifies their status as a leader in delivering innovative and high-quality hospitality services. Job Summary: Oversee the execution of all banquet events to ensure optimum performance, superior guest service, and maximum profitability of all functions. Maintain quality, service, and operating standards as established by the Brand to ensure quality and consistency. Adhere to federal, state, and local regulations concerning health safety or other compliance requirements. We want our guests to relax and be themselves which means we need team members to: Be you by being natural, professional, and personable in the way you are with people Get ready by taking notice and using your knowledge so that you are prepared for anything Show you care by being thoughtful in the way you welcome and connect with guests Take action by showing initiative, taking ownership, and going the extra mile Duties and Responsibilities FINANCIAL RETURNS Control departmental labor and expenses. Provide input into the preparation of the annual departmental operating budget. PEOPLE Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work. Communicate and enforce policies and procedures. Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Housekeeping, Accounting, Maintenance, and Guest Services. Interact with outside contacts: Guests to ensure their total satisfaction Vendors to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc. Regulatory agencies regarding safety and compliance matters Other contacts as needed (professional organizations, community groups, local media) Guest Experience Ensure guests are greeted upon arrival. Respond to guest requests and complaints in a prompt and professional manner. Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction. Review guest check with client after function and obtain a signature. RESPONSIBLE BUSINESS Ensure that rooms are set up and service delivery is carried out according to guest expectations and banquet event order. Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions, and coffee breaks for cleanliness, attractiveness, and proper layout. Meet with Kitchen Staff to review the scheduled group's menu. Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment or other technical needs Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit, and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted. Establish par levels for supplies and equipment. Ensure that equipment is prepared for the following day's work. Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs. May handle incoming/outgoing boxes and exhibit materials. May serve as Manager on Duty. Perform other duties as assigned which include but are not limited to assisting banquet staff with their job functions during peak periods. ACCOUNTABILITY This is the top Banquet job in a full-service, luxury, or resort hotel with high-volume banquet and/or convention facilities typically catering to more than 500 people. Supervises a large number of employees and may oversee subordinate supervisors. Qualifications And Requirements Some college or advanced food and beverage operations training and two years experience in banquets or food and beverage operations, including one year of supervisory experience, or an equivalent combination of education and experience. Must speak fluent English. This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Moving about the function areas Handling objects Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Reading and writing abilities are utilized often when completing paperwork and banquet event orders, interpreting results, giving and receiving instructions, and training. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem-solving, reasoning, motivating, organizational, and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
May 26, 2024
Full time
Client Overview: Our client operates a luxury hotel renowned for its world-class service and modern comforts. This establishment features three on-site restaurants, each offering a unique culinary experience that caters to diverse tastes and preferences. As a prominent player in the hospitality industry, the hotel ensures an exceptional stay for every guest, providing thoughtful amenities and a memorable experience in the heart of Cleveland. Their commitment to sustainability and community involvement further solidifies their status as a leader in delivering innovative and high-quality hospitality services. Job Summary: Oversee the execution of all banquet events to ensure optimum performance, superior guest service, and maximum profitability of all functions. Maintain quality, service, and operating standards as established by the Brand to ensure quality and consistency. Adhere to federal, state, and local regulations concerning health safety or other compliance requirements. We want our guests to relax and be themselves which means we need team members to: Be you by being natural, professional, and personable in the way you are with people Get ready by taking notice and using your knowledge so that you are prepared for anything Show you care by being thoughtful in the way you welcome and connect with guests Take action by showing initiative, taking ownership, and going the extra mile Duties and Responsibilities FINANCIAL RETURNS Control departmental labor and expenses. Provide input into the preparation of the annual departmental operating budget. PEOPLE Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work. Communicate and enforce policies and procedures. Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Housekeeping, Accounting, Maintenance, and Guest Services. Interact with outside contacts: Guests to ensure their total satisfaction Vendors to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc. Regulatory agencies regarding safety and compliance matters Other contacts as needed (professional organizations, community groups, local media) Guest Experience Ensure guests are greeted upon arrival. Respond to guest requests and complaints in a prompt and professional manner. Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction. Review guest check with client after function and obtain a signature. RESPONSIBLE BUSINESS Ensure that rooms are set up and service delivery is carried out according to guest expectations and banquet event order. Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions, and coffee breaks for cleanliness, attractiveness, and proper layout. Meet with Kitchen Staff to review the scheduled group's menu. Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment or other technical needs Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit, and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted. Establish par levels for supplies and equipment. Ensure that equipment is prepared for the following day's work. Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs. May handle incoming/outgoing boxes and exhibit materials. May serve as Manager on Duty. Perform other duties as assigned which include but are not limited to assisting banquet staff with their job functions during peak periods. ACCOUNTABILITY This is the top Banquet job in a full-service, luxury, or resort hotel with high-volume banquet and/or convention facilities typically catering to more than 500 people. Supervises a large number of employees and may oversee subordinate supervisors. Qualifications And Requirements Some college or advanced food and beverage operations training and two years experience in banquets or food and beverage operations, including one year of supervisory experience, or an equivalent combination of education and experience. Must speak fluent English. This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Moving about the function areas Handling objects Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Reading and writing abilities are utilized often when completing paperwork and banquet event orders, interpreting results, giving and receiving instructions, and training. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem-solving, reasoning, motivating, organizational, and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
The Aviary is seeking a PM Bar Manager to supervise all bar areas and all bar staff and ensure consistent execution of beverage for service. The ideal candidate is responsible for continuing education, developing staff, organization of stations, and leadership through example. This is a full time position. Candidates must be willing to work 50hr+. The Aviary reinvents the cocktail lounge, crafting modernist cocktails that are visually striking, flavorfully complex, and ready to be paired with a delicious pre-fixe or a-la-carte dining experience by The Alinea Group. Venture beneath The Aviary and you will find yourself in The Office, a vintage-inspired speakeasy that holds a rare collection of spirits to be enjoyed in your favorite cocktail or on the rocks. The Aviary was named Outstanding Bar Program in the U.S. by the James Beard Foundation in 2013. It won the coveted Spirited Award for the World's Best Cocktail Menu in 2014 and has three times been featured on Drinks International's The World's 50 Best Bar list. Responsibilities: Plans, organizes, schedules, reviews and evaluates the work of assigned staff. Assists with training and continuing education of staff as directed by Bar Chef de Cuisine and Bar Executive Chef. Meets with FOH, Kitchen, and Bar team to ensure smooth running of all bar activities, goals, and operations. Ensures that each beverage leaving the bar is checked for quality, quantity, presentation and correct temperature. Actively participates in the positive relationship between FOH and BOH teams by maintaining steady stream of communication with entire leadership team and staff. Ensures that staff is trained in all aspects of bar operations, equipment utilization, safety procedures, portion control and correct builds and presentations. Assists in development and creation of menus to continuously improve The Aviary's offerings. Assists with the establishment and maintenance of working budget and adherence to beverage cost goals set by Bar Executive Chef. Participate in management meeting with FOH leaders to discuss service goals, People of Note (PON), menu changes, and unusual guest requests or dietary restrictions. Audits bar space for compliance of health department requirements of food and beverage safety and staff hygiene. Inspects line stations, facilities, ingredients, and all drink components for quality assurance before and during service to ensure a successful execution of the menu. Ensures adherence to safety and emergency procedures to protect staff, guests, and property. Strictly adheres to alcohol serving regulations. Reports any maintenance deficiencies in a quick and timely way. Resolves guest complaints/queries satisfactorily. Maintains thorough understanding of industry and stays abreast of industry trends. Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment. Receives and accounts for goods coming into the bar. Maintains positive relationships with vendors. Leads bar staff in inventory, ordering, and stocking of necessary ingredients. Leads regular deep cleaning and maintenance of bar area and equipment. Steps in for Bar Chef de Cuisine and Bar Executive Chef as necessary. Requirements Must be authorized to legally work in the US Must exhibit high level of alcohol and spirit knowledge, wine knowledge, beer knowledge, and bartending techniques. Must ensure sanitation standards are achieved. ServSafe or equivalent recognized regional certification. Basset certification. Historical experience of three (3) years or more in bars or restaurants, (1) one year of which having been in a supervisory role. Associate's Degree, Culinary Certificate, or equivalent professional experience. Knowledge of national and international restaurants/bars of similar award caliber, theme, and/or price point. Multitasking effectively and prioritizing to optimize staff performance, ingredient utilization, and guest experience of The Aviary beverage offerings. Expert level knowledge of common dietary restrictions and the ingredients effected. Dealing successfully with a variety of individuals from various socioeconomic, ethnic, and cultural backgrounds. Pursuing goals set by management team. Demonstrating courteous and cooperative behavior when interacting with public and staff. Physical Requirements Must be able to work on your feet for at least 8 hours Must be able to move, pull or lift at least 35 pounds Must be able to climb stairs multiple times per shift Benefits Exempt Salaried position, starting at $70,000 - $75,000/year Medical, vision, dental and life benefits available on the 1st of the month following full-time employment paid by the company 100%. Paid time off 401(K) with a company match up to 4% of deferred earnings. CTA/Ventra discount available after 1 month of full-time employment. Employee Dining Discount, 20% to any Alinea Group restaurant. Referral Bonus Program Available. The Alinea Group is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Must be eligible to legally work in the United States. We use E-Verify.
May 26, 2024
Full time
The Aviary is seeking a PM Bar Manager to supervise all bar areas and all bar staff and ensure consistent execution of beverage for service. The ideal candidate is responsible for continuing education, developing staff, organization of stations, and leadership through example. This is a full time position. Candidates must be willing to work 50hr+. The Aviary reinvents the cocktail lounge, crafting modernist cocktails that are visually striking, flavorfully complex, and ready to be paired with a delicious pre-fixe or a-la-carte dining experience by The Alinea Group. Venture beneath The Aviary and you will find yourself in The Office, a vintage-inspired speakeasy that holds a rare collection of spirits to be enjoyed in your favorite cocktail or on the rocks. The Aviary was named Outstanding Bar Program in the U.S. by the James Beard Foundation in 2013. It won the coveted Spirited Award for the World's Best Cocktail Menu in 2014 and has three times been featured on Drinks International's The World's 50 Best Bar list. Responsibilities: Plans, organizes, schedules, reviews and evaluates the work of assigned staff. Assists with training and continuing education of staff as directed by Bar Chef de Cuisine and Bar Executive Chef. Meets with FOH, Kitchen, and Bar team to ensure smooth running of all bar activities, goals, and operations. Ensures that each beverage leaving the bar is checked for quality, quantity, presentation and correct temperature. Actively participates in the positive relationship between FOH and BOH teams by maintaining steady stream of communication with entire leadership team and staff. Ensures that staff is trained in all aspects of bar operations, equipment utilization, safety procedures, portion control and correct builds and presentations. Assists in development and creation of menus to continuously improve The Aviary's offerings. Assists with the establishment and maintenance of working budget and adherence to beverage cost goals set by Bar Executive Chef. Participate in management meeting with FOH leaders to discuss service goals, People of Note (PON), menu changes, and unusual guest requests or dietary restrictions. Audits bar space for compliance of health department requirements of food and beverage safety and staff hygiene. Inspects line stations, facilities, ingredients, and all drink components for quality assurance before and during service to ensure a successful execution of the menu. Ensures adherence to safety and emergency procedures to protect staff, guests, and property. Strictly adheres to alcohol serving regulations. Reports any maintenance deficiencies in a quick and timely way. Resolves guest complaints/queries satisfactorily. Maintains thorough understanding of industry and stays abreast of industry trends. Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment. Receives and accounts for goods coming into the bar. Maintains positive relationships with vendors. Leads bar staff in inventory, ordering, and stocking of necessary ingredients. Leads regular deep cleaning and maintenance of bar area and equipment. Steps in for Bar Chef de Cuisine and Bar Executive Chef as necessary. Requirements Must be authorized to legally work in the US Must exhibit high level of alcohol and spirit knowledge, wine knowledge, beer knowledge, and bartending techniques. Must ensure sanitation standards are achieved. ServSafe or equivalent recognized regional certification. Basset certification. Historical experience of three (3) years or more in bars or restaurants, (1) one year of which having been in a supervisory role. Associate's Degree, Culinary Certificate, or equivalent professional experience. Knowledge of national and international restaurants/bars of similar award caliber, theme, and/or price point. Multitasking effectively and prioritizing to optimize staff performance, ingredient utilization, and guest experience of The Aviary beverage offerings. Expert level knowledge of common dietary restrictions and the ingredients effected. Dealing successfully with a variety of individuals from various socioeconomic, ethnic, and cultural backgrounds. Pursuing goals set by management team. Demonstrating courteous and cooperative behavior when interacting with public and staff. Physical Requirements Must be able to work on your feet for at least 8 hours Must be able to move, pull or lift at least 35 pounds Must be able to climb stairs multiple times per shift Benefits Exempt Salaried position, starting at $70,000 - $75,000/year Medical, vision, dental and life benefits available on the 1st of the month following full-time employment paid by the company 100%. Paid time off 401(K) with a company match up to 4% of deferred earnings. CTA/Ventra discount available after 1 month of full-time employment. Employee Dining Discount, 20% to any Alinea Group restaurant. Referral Bonus Program Available. The Alinea Group is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Must be eligible to legally work in the United States. We use E-Verify.
MAKE YOUR IMPACT Impact Kitchen is on a mission to empower our community to eat healthy, nutritionally-dense foods with a focus on quality and sustainability. We know that what you eat matters, and we seek to make an impact by choosing local, ethically-sourced ingredients that will nourish you and help you thrive everyday. Founded in 2015, Impact Kitchen is the brainchild of former personal trainer and nutrition expert, Josh Broun, and Frank Toskan (co-founder of M A C Cosmetics). In addition to our 5 restaurants located within Toronto's core, Impact Kitchen fuels many of the city's major sports teams and top athletes through our catering and culinary programs and partnerships. Impact Kitchen is always looking for enthusiastic & passionate team members to join our diverse team. If health and wellness is your passion, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! OVERVIEW OF POSITION The role of the Assistant Kitchen Manager (AKM) is to support the location Kitchen Manager in running all aspects of the kitchen operations. As an Assistant Kitchen Manager you will role model Impact Kitchen's brand and values, maintain all of the restaurant's assets, a profitable business by being a role model for Impact Kitchen's brand and values. The AKM is to generate excellent staff culture and ensure high guest satisfaction. This role works closely with the Kitchen Manager in areas of people, equipment, cost of goods (COGS), cleanliness and excellent food execution. The AKM reports to: Kitchen Manager (KM) ESSENTIAL DUTIES Daily: Run the kitchen, role model standards, dress code and operating practices Coach staff, spending time in each station Set the tone, and participate when possible, in the staff shift briefings Drive systems and standards on the concept through role modelling constantly and spot-checking procedures Garde Manger Quality control Accountable for supporting standards of cleanliness, timing, uniform, grooming, organization, production, food quality and consistency Accurately orders and maintains inventory of all food products and monitors daily prep production of food Has knowledge and skill to train all kitchen positions, systems and use of equipment Ensures a high level of cleanliness and repair of the kitchen by supervising kitchen cleaning Manages daily labour costs in accordance with an approved schedule Understands the Catering sales process Daily systems check Handle staff relations, staff issues, employment standards and issue corrective action Responsible to bring to the KM's attention any serious disciplinary action including suspension, leaves and terminations. Weekly: Understands COGs reporting, action planning and communication to the team to decrease variances Accurately inventories food, proper "first-in-first-out" (FIFO) rotation practices Follow up with all action plans or initiatives around financial goals, people development and guest satisfaction. Supports achievement of budgets in the areas of food cost, labour cost and operation supplies cost Actively monitors all staff training Reviews Repair & Maintenance (R&M) and Health and Safety items in the restaurant Weekly one-on-one meeting with Kitchen Manager Establish and review par levels for prep, ordering and put in place action planning Waste log review, costing and action planning Monthly: Supports a monthly BOH action plan that ties into the restaurant's annual business plan Understands and supports Health and Safety, R&M and equipment audit Actively involved in new kitchen staff training Support Culture events with staff planning Actively participates in all menu launches Always: Brand ambassador of Impact Kitchen at all times Qualified in all aspects of Back of the House leadership WHY WORK AT IMPACT? Grow with us! As Impact Kitchen grows there will be new leadership opportunities, including salaried positions. We always look to promote from within, providing mentorship and development along the way. Calling all team players! We value all of our employees and recognize that we can accomplish so much more when we work together. Health & Wellness Joining the Impact Kitchen team provides you with opportunities to learn more about nutrition, health, and wellness. Make an Impact - Impact Kitchen provides meaningful employment, from our nutritionally based menu and food philosophy, the mission and values that guide all aspects of the business, to our drive to continually find new ways to serve our community. Team Perks include: Competitive Compensation $47,000 - $51,000 + Paid Vacation Paid Sick Days Industry leading work life balance Health benefits program offered at the end of 3 month probationary period Monthly Meal Stipend and 50% Discount on Impact brand purchases Impact Kitchen is proud to be an equal-opportunity employer, fostering diversity and inclusion. At Impact Kitchen, we value everyone's unique contributions. Join us in creating a workplace where talent knows no boundaries. IND123 n3EoHOdvWo
May 26, 2024
Full time
MAKE YOUR IMPACT Impact Kitchen is on a mission to empower our community to eat healthy, nutritionally-dense foods with a focus on quality and sustainability. We know that what you eat matters, and we seek to make an impact by choosing local, ethically-sourced ingredients that will nourish you and help you thrive everyday. Founded in 2015, Impact Kitchen is the brainchild of former personal trainer and nutrition expert, Josh Broun, and Frank Toskan (co-founder of M A C Cosmetics). In addition to our 5 restaurants located within Toronto's core, Impact Kitchen fuels many of the city's major sports teams and top athletes through our catering and culinary programs and partnerships. Impact Kitchen is always looking for enthusiastic & passionate team members to join our diverse team. If health and wellness is your passion, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! OVERVIEW OF POSITION The role of the Assistant Kitchen Manager (AKM) is to support the location Kitchen Manager in running all aspects of the kitchen operations. As an Assistant Kitchen Manager you will role model Impact Kitchen's brand and values, maintain all of the restaurant's assets, a profitable business by being a role model for Impact Kitchen's brand and values. The AKM is to generate excellent staff culture and ensure high guest satisfaction. This role works closely with the Kitchen Manager in areas of people, equipment, cost of goods (COGS), cleanliness and excellent food execution. The AKM reports to: Kitchen Manager (KM) ESSENTIAL DUTIES Daily: Run the kitchen, role model standards, dress code and operating practices Coach staff, spending time in each station Set the tone, and participate when possible, in the staff shift briefings Drive systems and standards on the concept through role modelling constantly and spot-checking procedures Garde Manger Quality control Accountable for supporting standards of cleanliness, timing, uniform, grooming, organization, production, food quality and consistency Accurately orders and maintains inventory of all food products and monitors daily prep production of food Has knowledge and skill to train all kitchen positions, systems and use of equipment Ensures a high level of cleanliness and repair of the kitchen by supervising kitchen cleaning Manages daily labour costs in accordance with an approved schedule Understands the Catering sales process Daily systems check Handle staff relations, staff issues, employment standards and issue corrective action Responsible to bring to the KM's attention any serious disciplinary action including suspension, leaves and terminations. Weekly: Understands COGs reporting, action planning and communication to the team to decrease variances Accurately inventories food, proper "first-in-first-out" (FIFO) rotation practices Follow up with all action plans or initiatives around financial goals, people development and guest satisfaction. Supports achievement of budgets in the areas of food cost, labour cost and operation supplies cost Actively monitors all staff training Reviews Repair & Maintenance (R&M) and Health and Safety items in the restaurant Weekly one-on-one meeting with Kitchen Manager Establish and review par levels for prep, ordering and put in place action planning Waste log review, costing and action planning Monthly: Supports a monthly BOH action plan that ties into the restaurant's annual business plan Understands and supports Health and Safety, R&M and equipment audit Actively involved in new kitchen staff training Support Culture events with staff planning Actively participates in all menu launches Always: Brand ambassador of Impact Kitchen at all times Qualified in all aspects of Back of the House leadership WHY WORK AT IMPACT? Grow with us! As Impact Kitchen grows there will be new leadership opportunities, including salaried positions. We always look to promote from within, providing mentorship and development along the way. Calling all team players! We value all of our employees and recognize that we can accomplish so much more when we work together. Health & Wellness Joining the Impact Kitchen team provides you with opportunities to learn more about nutrition, health, and wellness. Make an Impact - Impact Kitchen provides meaningful employment, from our nutritionally based menu and food philosophy, the mission and values that guide all aspects of the business, to our drive to continually find new ways to serve our community. Team Perks include: Competitive Compensation $47,000 - $51,000 + Paid Vacation Paid Sick Days Industry leading work life balance Health benefits program offered at the end of 3 month probationary period Monthly Meal Stipend and 50% Discount on Impact brand purchases Impact Kitchen is proud to be an equal-opportunity employer, fostering diversity and inclusion. At Impact Kitchen, we value everyone's unique contributions. Join us in creating a workplace where talent knows no boundaries. IND123 n3EoHOdvWo
MAKE YOUR IMPACT Impact Kitchen is on a mission to empower our community to eat healthy, nutritionally-dense foods with a focus on quality and sustainability. We know that what you eat matters, and we seek to make an impact by choosing local, ethically-sourced ingredients that will nourish you and help you thrive everyday. Founded in 2015, Impact Kitchen is the brainchild of former personal trainer and nutrition expert, Josh Broun, and Frank Toskan (co-founder of M A C Cosmetics). In addition to our 5 restaurants located within Toronto's core, Impact Kitchen fuels many of the city's major sports teams and top athletes through our catering and culinary programs and partnerships. Impact Kitchen is always looking for enthusiastic & passionate team members to join our diverse team. If health and wellness is your passion, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! OVERVIEW OF POSITION The role of the General Manager (GM) is to run a profitable business. This role focuses on delivering the highest guest satisfaction while being fully accountable for all sales, Cost of Goods (COGS), people and standards within the location. The GM is the leader of the restaurant and a role model of Impact Kitchen's brand, values and staff culture. ESSENTIAL DUTIES Daily: Review daily reporting, including KPI's, Sales, Average Guest Count, Payroll, key item sales, guest check average and effectively communicate to the team all pertinent information Through constant communication with the Manager on Duty (AGM/MOD), ensure the following is being executed at the highest level: Run the floor, role model standards, dress code and operating practices Daily systems check, manager logbook review and ensure action plan follow-up Staff relations; support staff issues, ensures proper employment standards and corrective action process. Coach, mentor and set the tone. Participate when possible and always lead by example. Guide training and career development initiatives; review all staff performance adjustments and notes of praise Oversee and ensure customer satisfaction and operational excellence; log and handle any concerns or comments with timely follow-up Internal contact for Health inspections, WSIB procedures, Inspectors and related audits Maintain engagement and build customer relationships and brand affinity Weekly: Prepare weekly P&L and attend one on one with Head of Operations Chair weekly management meeting, set objectives and follow-up on action plans; Assistant Restaurant/KM/Front of the House Supervisor development and weekly one on one's Follow up with all action plans or initiatives around financial goals, people development and guest satisfaction Prepare and send weekly documents to the Bookkeeper Maintain Budget; complete weekly forecasts, sign off on all costed hourly schedules, staffing levels, payroll & inventory items Monthly: Prepare P&L and attend monthly Operations meeting with Head of Operations, Head of Business Development, regional management and other GM's Complete reviews & conduct monthly progress updates with all staff Review staffing levels, bench strength and recruitment with KM and AGM Financial reconciliation of all credit cards transactions Quarterly: Town hall, culture events and leadership training initiatives Management strategy meeting Annual: Participates in the annual budgeting process for the location Prepares business plan and forecast for the restaurant Details R&M and capital wish items to protect the locations assets Always: Brand ambassador of Impact Kitchen at all times Qualified in all aspects of Front of the House leadership WHY WORK AT IMPACT? Grow with us! As Impact Kitchen grows there will be new leadership opportunities, including salaried positions. We always look to promote from within, providing mentorship and development along the way. Calling all team players! We value all of our employees and recognize that we can accomplish so much more when we work together. Health & Wellness Joining the Impact Kitchen team provides you with opportunities to learn more about nutrition, health, and wellness. Make an Impact - Impact kitchen provides meaningful employment, from our nutritionally based menu and food philosophy, the mission and values that guide all aspects of the business, to our drive to continually find new ways to serve our community. Team Perks include: Competitive Compensation $53,500 to $58,500 + Annual Bonus Opportunity up to $10,000 Paid Vacation Paid Sick Days Industry leading work life balance Health benefits program offered at the end of 3 month probationary period Free monthly meal stipend redeemable at Impact Kitchen 50% Discount on Impact brand purchases Free Impact staff events INCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by our diverse team. We welcome and encourage applications from everyone regardless of which groups you may or may not identify with - together we can make an incredible impact together. IND123 bJ6WL7Gzl7
May 26, 2024
Full time
MAKE YOUR IMPACT Impact Kitchen is on a mission to empower our community to eat healthy, nutritionally-dense foods with a focus on quality and sustainability. We know that what you eat matters, and we seek to make an impact by choosing local, ethically-sourced ingredients that will nourish you and help you thrive everyday. Founded in 2015, Impact Kitchen is the brainchild of former personal trainer and nutrition expert, Josh Broun, and Frank Toskan (co-founder of M A C Cosmetics). In addition to our 5 restaurants located within Toronto's core, Impact Kitchen fuels many of the city's major sports teams and top athletes through our catering and culinary programs and partnerships. Impact Kitchen is always looking for enthusiastic & passionate team members to join our diverse team. If health and wellness is your passion, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! OVERVIEW OF POSITION The role of the General Manager (GM) is to run a profitable business. This role focuses on delivering the highest guest satisfaction while being fully accountable for all sales, Cost of Goods (COGS), people and standards within the location. The GM is the leader of the restaurant and a role model of Impact Kitchen's brand, values and staff culture. ESSENTIAL DUTIES Daily: Review daily reporting, including KPI's, Sales, Average Guest Count, Payroll, key item sales, guest check average and effectively communicate to the team all pertinent information Through constant communication with the Manager on Duty (AGM/MOD), ensure the following is being executed at the highest level: Run the floor, role model standards, dress code and operating practices Daily systems check, manager logbook review and ensure action plan follow-up Staff relations; support staff issues, ensures proper employment standards and corrective action process. Coach, mentor and set the tone. Participate when possible and always lead by example. Guide training and career development initiatives; review all staff performance adjustments and notes of praise Oversee and ensure customer satisfaction and operational excellence; log and handle any concerns or comments with timely follow-up Internal contact for Health inspections, WSIB procedures, Inspectors and related audits Maintain engagement and build customer relationships and brand affinity Weekly: Prepare weekly P&L and attend one on one with Head of Operations Chair weekly management meeting, set objectives and follow-up on action plans; Assistant Restaurant/KM/Front of the House Supervisor development and weekly one on one's Follow up with all action plans or initiatives around financial goals, people development and guest satisfaction Prepare and send weekly documents to the Bookkeeper Maintain Budget; complete weekly forecasts, sign off on all costed hourly schedules, staffing levels, payroll & inventory items Monthly: Prepare P&L and attend monthly Operations meeting with Head of Operations, Head of Business Development, regional management and other GM's Complete reviews & conduct monthly progress updates with all staff Review staffing levels, bench strength and recruitment with KM and AGM Financial reconciliation of all credit cards transactions Quarterly: Town hall, culture events and leadership training initiatives Management strategy meeting Annual: Participates in the annual budgeting process for the location Prepares business plan and forecast for the restaurant Details R&M and capital wish items to protect the locations assets Always: Brand ambassador of Impact Kitchen at all times Qualified in all aspects of Front of the House leadership WHY WORK AT IMPACT? Grow with us! As Impact Kitchen grows there will be new leadership opportunities, including salaried positions. We always look to promote from within, providing mentorship and development along the way. Calling all team players! We value all of our employees and recognize that we can accomplish so much more when we work together. Health & Wellness Joining the Impact Kitchen team provides you with opportunities to learn more about nutrition, health, and wellness. Make an Impact - Impact kitchen provides meaningful employment, from our nutritionally based menu and food philosophy, the mission and values that guide all aspects of the business, to our drive to continually find new ways to serve our community. Team Perks include: Competitive Compensation $53,500 to $58,500 + Annual Bonus Opportunity up to $10,000 Paid Vacation Paid Sick Days Industry leading work life balance Health benefits program offered at the end of 3 month probationary period Free monthly meal stipend redeemable at Impact Kitchen 50% Discount on Impact brand purchases Free Impact staff events INCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by our diverse team. We welcome and encourage applications from everyone regardless of which groups you may or may not identify with - together we can make an incredible impact together. IND123 bJ6WL7Gzl7
Forefront Healthcare & Culinary Services
Columbus, Georgia
Job Description Come elevate your career with our company that has won the "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic Manager to join our team. We have an exciting opportunity for a Dietary Services Healthcare Manager at a Senior living community in Columbus, GA. WE OFFER AMAZING BENEFITS! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: (url removed) Summary/Objective The Dietary Services Healthcare Manager is responsible for the innovative development of all healthcare, wellness, menu systems, recipes, and related product development and promotions within the existing brand. He/she will ensure compliance with all culinary standards in the healthcare facility dining operations across business lines. The Dietary Services Healthcare Manager provides overall planning for, direction to, and control of menus and recipe compliance to achieve operating goals, and enhanced food quality and presentation. Responsibilities will include daily meal service, exceeding sanitation standards, operational outcomes, and building relationships with current and future healthcare personnel. Will actively participate in the interdisciplinary team, QAPI, PAR Committee, and Resident Council meetings. He/she will assist in the processing of research data, quality assurance, development of the plan of correction, (including sourcing materials), and development and execution of all culinary training programs and materials. The Dietary Services Healthcare Manager will act as the expert for all healthcare services and make recommendations for our healthcare operational strategy. Additionally, he/she will monitor, research, and report on all activities, and be responsible for providing leadership in strategic planning, development, and execution of food service operations, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent. Through regular contact, active listening, and timely addressing of any issues, concerns or problems, he/she will establish and maintain effective communication with the Registered Dietitians, the leadership of the dining services, and the healthcare department. This person will be charged with developing excellent working relationships within the department, and providing effective training, leadership, and management with all facility staff as he/she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Directs healthcare culinary development and training Development and implementation of menus and operational standards Train, monitor, evaluate, and act on unit performance in all healthcare areas Serves as a liaison to Healthcare, Operations, and interdisciplinary teams Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction Leads the design process of all internal operational, delivery, and service development Guides product and service offering through the product life cycle Innovation of new product and program development Manage the portfolio of products within the healthcare signature programs Manage developmental projects independently, as required Competencies Customer/Client Focus. Learning Orientation. Teamwork Orientation. Thoroughness. Time Management. Supervisory Responsibility Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and direct reports is required. Must have the ability to coach others without formal authority. Proven ability to coach and teach within the kitchen Work Environment Requires repetitive wrist motion. This position requires lifting up to forty pounds (40lbs) Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit; stand; and stoop, kneel, or crouch . The employee must frequently lift or move objects up to 10 pounds and occasionally lift or move objects up to 40 pounds. Position Type/Expected Hours of Work This is a full time exempt position, This position regularly requires weekend work. Required Education and Experience Ability to read, write and speak English. Must have a minimum two-year culinary certificate from an accredited school or have related experience. Minimum 2-4 years of kitchen experience, 2 years within a Healthcare manager role. Experience within a high-volume environment Prior experience developing and leading sustainable and healthy dining programs. Preferred Education and Experience A proven track record of profitable growth Highly developed interpersonal, analytical and communication (Written and Verbal) skills. A commitment to support sustainable business and farming practices. A fundamental belief that anything is possible and a vision for constant innovation. Additional Eligibility Qualifications Microsoft office applications- Word, Power Point, Excel Professional email use and business writing Restaurant chef level culinary skills Work Authorization/Security Clearance (if applicable) None at this time (Subject to change) AAP/EEO Statement Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
May 25, 2024
Full time
Job Description Come elevate your career with our company that has won the "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic Manager to join our team. We have an exciting opportunity for a Dietary Services Healthcare Manager at a Senior living community in Columbus, GA. WE OFFER AMAZING BENEFITS! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: (url removed) Summary/Objective The Dietary Services Healthcare Manager is responsible for the innovative development of all healthcare, wellness, menu systems, recipes, and related product development and promotions within the existing brand. He/she will ensure compliance with all culinary standards in the healthcare facility dining operations across business lines. The Dietary Services Healthcare Manager provides overall planning for, direction to, and control of menus and recipe compliance to achieve operating goals, and enhanced food quality and presentation. Responsibilities will include daily meal service, exceeding sanitation standards, operational outcomes, and building relationships with current and future healthcare personnel. Will actively participate in the interdisciplinary team, QAPI, PAR Committee, and Resident Council meetings. He/she will assist in the processing of research data, quality assurance, development of the plan of correction, (including sourcing materials), and development and execution of all culinary training programs and materials. The Dietary Services Healthcare Manager will act as the expert for all healthcare services and make recommendations for our healthcare operational strategy. Additionally, he/she will monitor, research, and report on all activities, and be responsible for providing leadership in strategic planning, development, and execution of food service operations, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent. Through regular contact, active listening, and timely addressing of any issues, concerns or problems, he/she will establish and maintain effective communication with the Registered Dietitians, the leadership of the dining services, and the healthcare department. This person will be charged with developing excellent working relationships within the department, and providing effective training, leadership, and management with all facility staff as he/she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Directs healthcare culinary development and training Development and implementation of menus and operational standards Train, monitor, evaluate, and act on unit performance in all healthcare areas Serves as a liaison to Healthcare, Operations, and interdisciplinary teams Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction Leads the design process of all internal operational, delivery, and service development Guides product and service offering through the product life cycle Innovation of new product and program development Manage the portfolio of products within the healthcare signature programs Manage developmental projects independently, as required Competencies Customer/Client Focus. Learning Orientation. Teamwork Orientation. Thoroughness. Time Management. Supervisory Responsibility Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and direct reports is required. Must have the ability to coach others without formal authority. Proven ability to coach and teach within the kitchen Work Environment Requires repetitive wrist motion. This position requires lifting up to forty pounds (40lbs) Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit; stand; and stoop, kneel, or crouch . The employee must frequently lift or move objects up to 10 pounds and occasionally lift or move objects up to 40 pounds. Position Type/Expected Hours of Work This is a full time exempt position, This position regularly requires weekend work. Required Education and Experience Ability to read, write and speak English. Must have a minimum two-year culinary certificate from an accredited school or have related experience. Minimum 2-4 years of kitchen experience, 2 years within a Healthcare manager role. Experience within a high-volume environment Prior experience developing and leading sustainable and healthy dining programs. Preferred Education and Experience A proven track record of profitable growth Highly developed interpersonal, analytical and communication (Written and Verbal) skills. A commitment to support sustainable business and farming practices. A fundamental belief that anything is possible and a vision for constant innovation. Additional Eligibility Qualifications Microsoft office applications- Word, Power Point, Excel Professional email use and business writing Restaurant chef level culinary skills Work Authorization/Security Clearance (if applicable) None at this time (Subject to change) AAP/EEO Statement Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
SUMMARY: The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings within 4 hours of receiving and managing the process of collections with the support of AR and supervisors. Collects all event payments upon delivery with no credit extended, unless event is paid by client's office or department. When required (invoice past due) communicates directly to customers via phone or email. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. Education: Bachelors degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelors degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. Required Competencies: Communication Effectively write, present and transfer ideas and information for the advancement of individual and company performance. Customer Focus Act in the best interest of the customer, both internal and external. Innovation Create new ideas, processes or products which when implemented lead to positive effective change. Organization Leadership Apply strategic thinking, prioritization and decision-making to drive results. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a Team 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 team member is frequently required Sit, walk, talk and hear Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. Be standing on feet majority of the workday in addition to walking back and forth. Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. Specific vision abilities required by this job include close vision and the ability to adjust focus. Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
May 25, 2024
Full time
SUMMARY: The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings within 4 hours of receiving and managing the process of collections with the support of AR and supervisors. Collects all event payments upon delivery with no credit extended, unless event is paid by client's office or department. When required (invoice past due) communicates directly to customers via phone or email. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. Education: Bachelors degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelors degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. Required Competencies: Communication Effectively write, present and transfer ideas and information for the advancement of individual and company performance. Customer Focus Act in the best interest of the customer, both internal and external. Innovation Create new ideas, processes or products which when implemented lead to positive effective change. Organization Leadership Apply strategic thinking, prioritization and decision-making to drive results. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a Team 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 team member is frequently required Sit, walk, talk and hear Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. Be standing on feet majority of the workday in addition to walking back and forth. Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. Specific vision abilities required by this job include close vision and the ability to adjust focus. Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
General Manager Fine Dining General Manager for renowned restaurant group has an opening in the Christiansburg, VA or Roanoke, VA area. Will assist with relocation $ for VA/DC/NC General Managers Premium segment experience is required. Base salary $100K - $120K if the experience relates. This is a unique opportunity to join a reputable brand to lead a flagship restaurant We are actively seeking an extremely motivated, fine dining General Manager to become a member of our highly successful hospitality team. If you would like to become the General Manager of a brand that you will be proud to be a part of, please apply today for our location in Christiansburg, VA. A General Manager with our company will enjoy unlimited growth potential and will have the opportunity to build their very own career. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for seasoned Culinary Professionals. Dont miss out on this excellent opportunity to be the General Manager of our fine dining restaurant in Christiansburg, VA Title of Position: General Manager Job Description: As a General Manager your responsibilities would include overseeing the overall performance of your restaurant, ensuring the highest standards of service are being met and exceeded in both the Front of House and Back of House. As the General Manager it will be up to you to lead by example, showing enthusiasm while you motivate and inspire your team. Recognizing your team members are also eager to develop in their own careers and mentoring their skills and growth is an important leadership role. Our Management Team must be able to accomplish all administrative duties while being present on the restaurant floor. Strong understanding of P&L with ability to control costs throughout the entire building. Benefits: Excellent compensation packages Six figure income $100K + base salary Local training. Relocation $ from DC/VA/NC PTO 5 Day week. Requirements: 2+ years of General Manager experience in a fine dining environment A college degree or culinary degree is preferred but not required for the General Manager Night and weekend availability are required for the General Manager The General Manager must have strong P&L knowledge The General Manager must have proven ability to drive sales and build profit Exceptional communication skills are key to the success of the General Manager Apply Now - General Manager located in Christiansburg, VA If you would like to be considered for this position, email your resume to Resumes are treated confidentially. Presented by Tom Bull with Gecko Hospitality
May 24, 2024
General Manager Fine Dining General Manager for renowned restaurant group has an opening in the Christiansburg, VA or Roanoke, VA area. Will assist with relocation $ for VA/DC/NC General Managers Premium segment experience is required. Base salary $100K - $120K if the experience relates. This is a unique opportunity to join a reputable brand to lead a flagship restaurant We are actively seeking an extremely motivated, fine dining General Manager to become a member of our highly successful hospitality team. If you would like to become the General Manager of a brand that you will be proud to be a part of, please apply today for our location in Christiansburg, VA. A General Manager with our company will enjoy unlimited growth potential and will have the opportunity to build their very own career. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for seasoned Culinary Professionals. Dont miss out on this excellent opportunity to be the General Manager of our fine dining restaurant in Christiansburg, VA Title of Position: General Manager Job Description: As a General Manager your responsibilities would include overseeing the overall performance of your restaurant, ensuring the highest standards of service are being met and exceeded in both the Front of House and Back of House. As the General Manager it will be up to you to lead by example, showing enthusiasm while you motivate and inspire your team. Recognizing your team members are also eager to develop in their own careers and mentoring their skills and growth is an important leadership role. Our Management Team must be able to accomplish all administrative duties while being present on the restaurant floor. Strong understanding of P&L with ability to control costs throughout the entire building. Benefits: Excellent compensation packages Six figure income $100K + base salary Local training. Relocation $ from DC/VA/NC PTO 5 Day week. Requirements: 2+ years of General Manager experience in a fine dining environment A college degree or culinary degree is preferred but not required for the General Manager Night and weekend availability are required for the General Manager The General Manager must have strong P&L knowledge The General Manager must have proven ability to drive sales and build profit Exceptional communication skills are key to the success of the General Manager Apply Now - General Manager located in Christiansburg, VA If you would like to be considered for this position, email your resume to Resumes are treated confidentially. Presented by Tom Bull with Gecko Hospitality