Senior Living Communities
Myrtle Beach, South Carolina
Find your new career with a team that makes a difference in senior's lives. Come see why Brightwater is certified as a Great Place to Work! Now accepting applications for a Director of Dining Services. We are seeking a professional who is innovative. You must have a passion for food and leading a team to success. In the Director of Dining Services role, you will be directly responsible for the overall operation of a restaurant-style dining service department. You will operate the department in accordance with the approved budget, while providing the residents with the maximum value for dollars spent. The Director is responsible for ensuring that the food offered to the residents and guests of the community is of exceptional quality. Required Experience: • B.S. Degree in Food Services, Restaurant/ Culinary/Management or related field: or A.A. Degree plus five (5) years of directly related experience preferred Minimum of three (3) to five (5) years of upscale retirement or adult home/care experience preferred, depending upon formal degree or training • Five (5) plus years of direct foodservice operational management experience in a fine dining/hotel/country club setting, with inventory and purchasing knowledge and control • Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation • Excellent customer services skills and experiences • Experience with P&L accountability highly desirable • ServSafe : certification required • Certified Dietary Manager (CDM) certificate highly desirable • Experience with one on one customer service environments • High volume, complex foodservice operations experience highly desirable • Must be willing to work weekends and holidays • Must be experienced with computers: to include, at minimum, Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet • Must be able to successfully complete criminal background checks (State and Federal) and drug screenings POSITION SUMMARY: Manage the day to day dining services operations of a large CCRC site, ensuring resident satisfaction by consistently delivering exceptional service and a quality food product in accordance with Federal, State, and local regulations and Senior Living Communities' policies, procedures and standards. ESSENTIAL FUNCTIONS: Attract, retain, coach, motivate and lead a high performance dining service delivery team; hold the team accountable for meeting all quality, safety and other performance standards. Assures the implementation and efficient delivery of Dining Services program. Establishes and assures the timely, open, and effective communication of all dietary associates with residents and family members and guests, assuring excellent customer satisfaction. Builds, develops, and effectively manages all dietary associates, optimizing individual and team performance through effective leadership, mentoring, and training. Works with other departments in marketing the community, including participation in community events, public relations and personal visits. Assists in the development of and adheres to the Dining Services budget, ensuring the delivery of excellent services and products while achieving the financial goals set for the community. Assures the kitchen environment and all physical areas in dining are properly maintained in a clean, orderly and safe manner, according to regulatory guidelines. Administers and participates in Senior Living Communities' "Manager on Duty" program. Serves on special projects and assignments outside of his/her own community to support other communities or the broader portfolio. Keeps abreast of special need diets for Healthcare residents and ensures proper execution. Participates in and attends all in-service training and education programs as scheduled. Other duties as assigned.
May 14, 2024
Full time
Find your new career with a team that makes a difference in senior's lives. Come see why Brightwater is certified as a Great Place to Work! Now accepting applications for a Director of Dining Services. We are seeking a professional who is innovative. You must have a passion for food and leading a team to success. In the Director of Dining Services role, you will be directly responsible for the overall operation of a restaurant-style dining service department. You will operate the department in accordance with the approved budget, while providing the residents with the maximum value for dollars spent. The Director is responsible for ensuring that the food offered to the residents and guests of the community is of exceptional quality. Required Experience: • B.S. Degree in Food Services, Restaurant/ Culinary/Management or related field: or A.A. Degree plus five (5) years of directly related experience preferred Minimum of three (3) to five (5) years of upscale retirement or adult home/care experience preferred, depending upon formal degree or training • Five (5) plus years of direct foodservice operational management experience in a fine dining/hotel/country club setting, with inventory and purchasing knowledge and control • Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation • Excellent customer services skills and experiences • Experience with P&L accountability highly desirable • ServSafe : certification required • Certified Dietary Manager (CDM) certificate highly desirable • Experience with one on one customer service environments • High volume, complex foodservice operations experience highly desirable • Must be willing to work weekends and holidays • Must be experienced with computers: to include, at minimum, Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet • Must be able to successfully complete criminal background checks (State and Federal) and drug screenings POSITION SUMMARY: Manage the day to day dining services operations of a large CCRC site, ensuring resident satisfaction by consistently delivering exceptional service and a quality food product in accordance with Federal, State, and local regulations and Senior Living Communities' policies, procedures and standards. ESSENTIAL FUNCTIONS: Attract, retain, coach, motivate and lead a high performance dining service delivery team; hold the team accountable for meeting all quality, safety and other performance standards. Assures the implementation and efficient delivery of Dining Services program. Establishes and assures the timely, open, and effective communication of all dietary associates with residents and family members and guests, assuring excellent customer satisfaction. Builds, develops, and effectively manages all dietary associates, optimizing individual and team performance through effective leadership, mentoring, and training. Works with other departments in marketing the community, including participation in community events, public relations and personal visits. Assists in the development of and adheres to the Dining Services budget, ensuring the delivery of excellent services and products while achieving the financial goals set for the community. Assures the kitchen environment and all physical areas in dining are properly maintained in a clean, orderly and safe manner, according to regulatory guidelines. Administers and participates in Senior Living Communities' "Manager on Duty" program. Serves on special projects and assignments outside of his/her own community to support other communities or the broader portfolio. Keeps abreast of special need diets for Healthcare residents and ensures proper execution. Participates in and attends all in-service training and education programs as scheduled. Other duties as assigned.
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed 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. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 03, 2024
Full time
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed 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. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.
Apr 26, 2024
Full time
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.
Shamin Hotels, an-award winning hotel management and development company, is seeking a dynamic Vice President of Food and Beverage to lead the Food and Beverage efforts at our portfolio of over 70 hotels comprised of full-service, lifestyle, focused service, and extended stay hotels under Hilton, Marriott, IHG, and Hyatt brands. As the Vice President of Food and Beverage, you will be responsible for overseeing and enhancing our entire culinary experience, ensuring this it aligns with the company's vision and meets the highest standards of quality. This role involves leading a team of passionate professionals and collaborating with various departments to create a seamless and exceptional food and beverage experience for hotel guests, event attendees and the local community. You will work with Shamin and brand leaders to develop new strategies around menu creation, activation of our outlets, and experiential food and beverage. Joining our team means joining a group of passionate individuals who are driven by a shared mission and a commitment to excellence. Shamin Hotels thrives on collaborations, innovation, and a shared sense of purpose. Our team members are valued contributors, instrumental in driving our company's growth and shaping its future. You will have the chance to work with talented individuals across various disciplines benefiting from their expertise and insights. You will continually challenge yourself, expand your skill set, and achieve new heights of success. Whether you are seeking additional knowledge within your area of expertise or exploring new horizons through cross-functional opportunities, we are committed to supporting your professional journey. We offer competitive compensation packages, comprehensive benefits, and additional perks such as hotel discounts for all team members. With the majority of our hotels located within driving distance in Virginia, you will be able to lead and mentor our talented team of associates on site with extremely limited overnight travel required. Take the first step towards an enriching career by joining our dynamic team and discovering what's possible. Responsibilities: Possess tenacity and drive to increase revenue for the company profitably. Inspire the culinary and F&B teams, fostering a culture of excellence and creativity. Collaborate closely with Food and Beverage leadership to design and execute innovative dining concepts and experiences that elevate guest satisfaction ensuring consistency in food quality, presentation, and service. Engage with Catering Sales team members to elevate experiences for banquet event experiences. Stay abreast of industry trends, incorporating innovative techniques into the culinary offerings. Personally ensure that leadership is trained to orchestrate operations and events to the highest standards. Develop seasonal promotions for outlets. Embrace and adopt trends for stand-alone restaurants. Manage food/wine/liquor costs and budgets, implementing strategies to achieve financial goals without compromising quality. Regularly assess and update kitchen and FOH procedures, ensuring efficiency, and safety. Expert in Food & Beverage cost controls in labor, food production, beverage service, and equipment purchasing. Source relationships with suppliers, negotiates contracts for products and services. If assigned, reviews invoices and payroll, mentors others in doing so. Conversant in all brand standards with whom we do business. Expert in cultural events, plays a lead role in developing team member strength in this area. Ensure menus are updated at each hotel at a minimum on an annual basis. Training, coaching and directing hotel sales directors, and sales/catering team members in effort to increase revenues. Defines components of incentive programs for function participants. Occasional travel. Qualifications: Bachelor's Degree and extensive experience required. 8 years of full-service hotel experience required as a Director of Food & Beverage. Strong financial knowledge required. Valid driver's license. Driving record approved by insurance carrier guidelines. Ability to travel. Must be able to work with and understand financial information and data, and possess basic mathematical skills. Reading, Writing, and strong analytic and strategic planning skills. . Computer skills: Word/Excel/PowerPoint. Acquainted with brand tools of Hilton and Marriott. Strong attention to detail. JB.0.00.LN
May 17, 2024
Full time
Shamin Hotels, an-award winning hotel management and development company, is seeking a dynamic Vice President of Food and Beverage to lead the Food and Beverage efforts at our portfolio of over 70 hotels comprised of full-service, lifestyle, focused service, and extended stay hotels under Hilton, Marriott, IHG, and Hyatt brands. As the Vice President of Food and Beverage, you will be responsible for overseeing and enhancing our entire culinary experience, ensuring this it aligns with the company's vision and meets the highest standards of quality. This role involves leading a team of passionate professionals and collaborating with various departments to create a seamless and exceptional food and beverage experience for hotel guests, event attendees and the local community. You will work with Shamin and brand leaders to develop new strategies around menu creation, activation of our outlets, and experiential food and beverage. Joining our team means joining a group of passionate individuals who are driven by a shared mission and a commitment to excellence. Shamin Hotels thrives on collaborations, innovation, and a shared sense of purpose. Our team members are valued contributors, instrumental in driving our company's growth and shaping its future. You will have the chance to work with talented individuals across various disciplines benefiting from their expertise and insights. You will continually challenge yourself, expand your skill set, and achieve new heights of success. Whether you are seeking additional knowledge within your area of expertise or exploring new horizons through cross-functional opportunities, we are committed to supporting your professional journey. We offer competitive compensation packages, comprehensive benefits, and additional perks such as hotel discounts for all team members. With the majority of our hotels located within driving distance in Virginia, you will be able to lead and mentor our talented team of associates on site with extremely limited overnight travel required. Take the first step towards an enriching career by joining our dynamic team and discovering what's possible. Responsibilities: Possess tenacity and drive to increase revenue for the company profitably. Inspire the culinary and F&B teams, fostering a culture of excellence and creativity. Collaborate closely with Food and Beverage leadership to design and execute innovative dining concepts and experiences that elevate guest satisfaction ensuring consistency in food quality, presentation, and service. Engage with Catering Sales team members to elevate experiences for banquet event experiences. Stay abreast of industry trends, incorporating innovative techniques into the culinary offerings. Personally ensure that leadership is trained to orchestrate operations and events to the highest standards. Develop seasonal promotions for outlets. Embrace and adopt trends for stand-alone restaurants. Manage food/wine/liquor costs and budgets, implementing strategies to achieve financial goals without compromising quality. Regularly assess and update kitchen and FOH procedures, ensuring efficiency, and safety. Expert in Food & Beverage cost controls in labor, food production, beverage service, and equipment purchasing. Source relationships with suppliers, negotiates contracts for products and services. If assigned, reviews invoices and payroll, mentors others in doing so. Conversant in all brand standards with whom we do business. Expert in cultural events, plays a lead role in developing team member strength in this area. Ensure menus are updated at each hotel at a minimum on an annual basis. Training, coaching and directing hotel sales directors, and sales/catering team members in effort to increase revenues. Defines components of incentive programs for function participants. Occasional travel. Qualifications: Bachelor's Degree and extensive experience required. 8 years of full-service hotel experience required as a Director of Food & Beverage. Strong financial knowledge required. Valid driver's license. Driving record approved by insurance carrier guidelines. Ability to travel. Must be able to work with and understand financial information and data, and possess basic mathematical skills. Reading, Writing, and strong analytic and strategic planning skills. . Computer skills: Word/Excel/PowerPoint. Acquainted with brand tools of Hilton and Marriott. Strong attention to detail. JB.0.00.LN
Our Snooze story At Snooze, we do breakfast but different . From Benedicts to Bloodys , to whatever you're feeling at the moment , we're always looking to turn your experience upside down and on its side. With every meal we serve, we're dedicated to bettering both the communities we live in and the planet we live on. We donate over $750K in in-kind donations back to our communities, while striving to divert as much waste as we can through our composting and recycling programs. Plus, Snooze has responsible sourcing practices so you can start your day knowing you're responsible for making the world a bit brighter. We are not just committed to our communities and our planet, we are equally committed to our people, or Snoozers as we call them! From the first step you take in our restaurants we are committed to creating a safe, warm, welcoming, and transformative employment experience that allows you to bring out your best each and every day! We are an eclectic group of people from all walks of life and ultimately, we know that the same goes for our people as it does for our pancakes: they are so much better with passion, purpose, and pride! Will you join us? What does your Role Bring to the Table? A significant role to the future and growth of Snooze! The Snooze Regional Manager of Operations (RM) ensures operational excellence through execution of the Snooze Compass: Guests, Snoozers, Craveable, Best of the Best, Individuality, Passion, Sustainability and Community. The Regional Manager will protect and grow the amazing Snooze culture by thoughtfully utilizing all Mothership support resources to support the restaurants in their region . Reporting to the Vice President of Operations, the Regional Manager is expected to communicate at the highest level with the Mothership, all management teams and supervisors, and ensures that communication flows to all Snoozers clearly and in a timely manner . This role holds vital our Snooze beliefs of delivering excellent business results via the quadruple bottom line: People, Planet, Profit and Pancakes! To be successful in this role, an RM must demonstrate the following: The highest level of restaurant operational standards Acts with the highest degree of integrity Delivery of expected financial results based on individual restaurant operating plans Good judgment with the ability to make timely and sound decisions A positive and upbeat attitude resulting in inspired and engaged Snoozers Ability to hire the best-of-the-best for the region and retain staff through development and effective communication Effectively manage employee relations issues, human resource compliance needs and regional/federal labor laws. Efficiency in completing job requirements by working with a sense of urgency, consolidating tasks, delegating and empowering others while managing their efforts Translate financial goals and information into individual restaurant action plans Creation, innovation, and implementation of operational key initiatives Commitment to a 30-day operations activity and travel plan Provide ongoing feedback to restaurant managers on a regular basis, and perform timely performance reviews Create a fun and exciting work environment where managers and teams feel valued and appreciated The Position specifics ! Taking on the role of Regional Manager of Operations isn't just about bacon and pancakes. The responsibilities of this position include: Actively build genuine relationships with Mothership team, peers and restaurant management teams Manage Birthday and Anniversary celebrations for restaurant managers and staff within the region Meet in person with each manager-in-training within the region at least once per week Attend and participate in one Breakfast Club meeting each month within the region Conduct regional Pillars and Snooze University meetings Ensure the FOH and HOH management teams are fully staffed; confirm that staffing pars are set and sign off on manager and hourly schedules prior to posting Demonstrates critical hiring and talent selection practices Continuously provide leadership inclusive of regular restaurant visits - a minimum of 6 hours at each restaurant Responds to feedback received via guest feedback and complaints, eggmes and other correspondence within 24 hours, ensuring that actions plans to address feedback are completed Accountability for the execution of the Snooze HACCP: Food Safety and Sanitation Program. Confirms that all policies, procedures and systems are completed that maintain Snooze's highest recipe and presentation standards for food and beverage ( i.e. purchasing , receiving, storage and preparation) Validate menu and recipe adherence during each visit resulting in Perfect Plates and Perfect Cups Maintains significant involvement in the introduction, training and execution of seasonal food and beverage menus Ensures that repairs and maintenance is managed and preventative maintenance calendar up to date in each restaurant Collaborates with GM and Director of Facilities to confirm that all equipment issues in the restaurant are being acted on and follow up is handled timely and properly Takes pride in all aspects of cleanliness and care for the facility and is a role model for all managers and staff Confirms that Snoozers are being cared for and that they exhibit a high level of passion for Snooze, Guests and each other in each restaurant Verifies that the environment of each restaurant is welcoming, inclusive, celebratory and professional at all times. Engages in ongoing development of managers while holding them accountable for performance and maintenance of Snooze standards; includes use of effective performance management and coaching/ counseling to achieve desired results. Ensures presence of sustainability practices and education is alive and well in the restaurants by supporting the Green Captain program and monitoring the restaurants effectiveness is executing our sustainability practices. Coaches and leads managers in waste area cleanliness and being a great neighbor. Supports and coordinates with Community Manager and Community Commander regarding restaurant events, caterings and commitments. Ensures that communication regarding restaurant events flows to all managers and team members in the region Provides continuous financial oversight and direction for all P&L line items with specific emphasis on cost of sales, hourly labor costs and controllable operating expenses Monthly review that plan goals are achieved and identify and implement action steps to address plan variances Ensure all inventory levels of food/beverage/ smallwares are maintained at quantities appropriate for sales volume Ensures restaurant sales growth year over year in accordance with operating plan Other tasks , duties , and responsibilities as assigned to meet Snooze's business and operational needs The Bennie-fits This role comes with some sweet perks ! See below: Competitive Annual Snooze Incentive Bonus Program Competitive Health, Dental, Vision, Pet and Accident Insurance Plans with employer contribution Employer Paid Short Term Disability and Life insurance benefits 401k/Roth 401k Plans Snooze Work Hard, Play Hard Days (Unlimited Time off Program) Five (5) paid sick days within a calendar year Paid Holidays (Mothership Holiday Schedule), Birthday and Snooze Anniversary Date Monthly auto stipend for all travel needs within home region (taxable Snooze Cell Phone and Internet Reimbursements 100% paid meal benefit while working and on off- days Other benefits including field trips, community engagement, and personal and professional growth Is this role the right fit for you? If this is the right role for you, you must possess the following skillsets: An entrepreneurial spirit with ability to work within the direction of a supervisor Strong functional kitchen and restaurant operations expertise Excellent written and oral communication skills Excellent presentation skills; development of presentation content and delivery in front of a mixed audiences Possess basic math skills and have the ability to read, process and communicate regarding financial statements Excellent conflict management, problem solving, and relationship building skills. Excellent organizational and time management skills. Demonstrated ability to manage a project to provide deliverables within specified timeframe Ability to multi-task and prioritize to manage a heavy workload Basic computer skills with a proficiency in Word, Excel and PowerPoint Aptitude to quickly master new business environment Ability to have fun, dance and laugh under/during stressful situations. (yes, seriously) Let's talk prerequisites! (Education, credentials, and experience) Must be 21 years of age and authorized to work in the United States 3+ years of experience of multi-unit restaurant operating leadership (National or Regional Brand) 5+ years of experience in full-service or casual dining in a leadership position Let's get physical! ( additional requirements) . click apply for full job details
May 16, 2024
Full time
Our Snooze story At Snooze, we do breakfast but different . From Benedicts to Bloodys , to whatever you're feeling at the moment , we're always looking to turn your experience upside down and on its side. With every meal we serve, we're dedicated to bettering both the communities we live in and the planet we live on. We donate over $750K in in-kind donations back to our communities, while striving to divert as much waste as we can through our composting and recycling programs. Plus, Snooze has responsible sourcing practices so you can start your day knowing you're responsible for making the world a bit brighter. We are not just committed to our communities and our planet, we are equally committed to our people, or Snoozers as we call them! From the first step you take in our restaurants we are committed to creating a safe, warm, welcoming, and transformative employment experience that allows you to bring out your best each and every day! We are an eclectic group of people from all walks of life and ultimately, we know that the same goes for our people as it does for our pancakes: they are so much better with passion, purpose, and pride! Will you join us? What does your Role Bring to the Table? A significant role to the future and growth of Snooze! The Snooze Regional Manager of Operations (RM) ensures operational excellence through execution of the Snooze Compass: Guests, Snoozers, Craveable, Best of the Best, Individuality, Passion, Sustainability and Community. The Regional Manager will protect and grow the amazing Snooze culture by thoughtfully utilizing all Mothership support resources to support the restaurants in their region . Reporting to the Vice President of Operations, the Regional Manager is expected to communicate at the highest level with the Mothership, all management teams and supervisors, and ensures that communication flows to all Snoozers clearly and in a timely manner . This role holds vital our Snooze beliefs of delivering excellent business results via the quadruple bottom line: People, Planet, Profit and Pancakes! To be successful in this role, an RM must demonstrate the following: The highest level of restaurant operational standards Acts with the highest degree of integrity Delivery of expected financial results based on individual restaurant operating plans Good judgment with the ability to make timely and sound decisions A positive and upbeat attitude resulting in inspired and engaged Snoozers Ability to hire the best-of-the-best for the region and retain staff through development and effective communication Effectively manage employee relations issues, human resource compliance needs and regional/federal labor laws. Efficiency in completing job requirements by working with a sense of urgency, consolidating tasks, delegating and empowering others while managing their efforts Translate financial goals and information into individual restaurant action plans Creation, innovation, and implementation of operational key initiatives Commitment to a 30-day operations activity and travel plan Provide ongoing feedback to restaurant managers on a regular basis, and perform timely performance reviews Create a fun and exciting work environment where managers and teams feel valued and appreciated The Position specifics ! Taking on the role of Regional Manager of Operations isn't just about bacon and pancakes. The responsibilities of this position include: Actively build genuine relationships with Mothership team, peers and restaurant management teams Manage Birthday and Anniversary celebrations for restaurant managers and staff within the region Meet in person with each manager-in-training within the region at least once per week Attend and participate in one Breakfast Club meeting each month within the region Conduct regional Pillars and Snooze University meetings Ensure the FOH and HOH management teams are fully staffed; confirm that staffing pars are set and sign off on manager and hourly schedules prior to posting Demonstrates critical hiring and talent selection practices Continuously provide leadership inclusive of regular restaurant visits - a minimum of 6 hours at each restaurant Responds to feedback received via guest feedback and complaints, eggmes and other correspondence within 24 hours, ensuring that actions plans to address feedback are completed Accountability for the execution of the Snooze HACCP: Food Safety and Sanitation Program. Confirms that all policies, procedures and systems are completed that maintain Snooze's highest recipe and presentation standards for food and beverage ( i.e. purchasing , receiving, storage and preparation) Validate menu and recipe adherence during each visit resulting in Perfect Plates and Perfect Cups Maintains significant involvement in the introduction, training and execution of seasonal food and beverage menus Ensures that repairs and maintenance is managed and preventative maintenance calendar up to date in each restaurant Collaborates with GM and Director of Facilities to confirm that all equipment issues in the restaurant are being acted on and follow up is handled timely and properly Takes pride in all aspects of cleanliness and care for the facility and is a role model for all managers and staff Confirms that Snoozers are being cared for and that they exhibit a high level of passion for Snooze, Guests and each other in each restaurant Verifies that the environment of each restaurant is welcoming, inclusive, celebratory and professional at all times. Engages in ongoing development of managers while holding them accountable for performance and maintenance of Snooze standards; includes use of effective performance management and coaching/ counseling to achieve desired results. Ensures presence of sustainability practices and education is alive and well in the restaurants by supporting the Green Captain program and monitoring the restaurants effectiveness is executing our sustainability practices. Coaches and leads managers in waste area cleanliness and being a great neighbor. Supports and coordinates with Community Manager and Community Commander regarding restaurant events, caterings and commitments. Ensures that communication regarding restaurant events flows to all managers and team members in the region Provides continuous financial oversight and direction for all P&L line items with specific emphasis on cost of sales, hourly labor costs and controllable operating expenses Monthly review that plan goals are achieved and identify and implement action steps to address plan variances Ensure all inventory levels of food/beverage/ smallwares are maintained at quantities appropriate for sales volume Ensures restaurant sales growth year over year in accordance with operating plan Other tasks , duties , and responsibilities as assigned to meet Snooze's business and operational needs The Bennie-fits This role comes with some sweet perks ! See below: Competitive Annual Snooze Incentive Bonus Program Competitive Health, Dental, Vision, Pet and Accident Insurance Plans with employer contribution Employer Paid Short Term Disability and Life insurance benefits 401k/Roth 401k Plans Snooze Work Hard, Play Hard Days (Unlimited Time off Program) Five (5) paid sick days within a calendar year Paid Holidays (Mothership Holiday Schedule), Birthday and Snooze Anniversary Date Monthly auto stipend for all travel needs within home region (taxable Snooze Cell Phone and Internet Reimbursements 100% paid meal benefit while working and on off- days Other benefits including field trips, community engagement, and personal and professional growth Is this role the right fit for you? If this is the right role for you, you must possess the following skillsets: An entrepreneurial spirit with ability to work within the direction of a supervisor Strong functional kitchen and restaurant operations expertise Excellent written and oral communication skills Excellent presentation skills; development of presentation content and delivery in front of a mixed audiences Possess basic math skills and have the ability to read, process and communicate regarding financial statements Excellent conflict management, problem solving, and relationship building skills. Excellent organizational and time management skills. Demonstrated ability to manage a project to provide deliverables within specified timeframe Ability to multi-task and prioritize to manage a heavy workload Basic computer skills with a proficiency in Word, Excel and PowerPoint Aptitude to quickly master new business environment Ability to have fun, dance and laugh under/during stressful situations. (yes, seriously) Let's talk prerequisites! (Education, credentials, and experience) Must be 21 years of age and authorized to work in the United States 3+ years of experience of multi-unit restaurant operating leadership (National or Regional Brand) 5+ years of experience in full-service or casual dining in a leadership position Let's get physical! ( additional requirements) . click apply for full job details
Our Snooze story At Snooze, we do breakfast but different . From Benedicts to Bloodys , to whatever you're feeling at the moment , we're always looking to turn your experience upside down and on its side. With every meal we serve, we're dedicated to bettering both the communities we live in and the planet we live on. We donate over $750K in in-kind donations back to our communities, while striving to divert as much waste as we can through our composting and recycling programs. Plus, Snooze has responsible sourcing practices so you can start your day knowing you're responsible for making the world a bit brighter. We are not just committed to our communities and our planet, we are equally committed to our people, or Snoozers as we call them! From the first step you take in our restaurants we are committed to creating a safe, warm, welcoming, and transformative employment experience that allows you to bring out your best each and every day! We are an eclectic group of people from all walks of life and ultimately, we know that the same goes for our people as it does for our pancakes: they are so much better with passion, purpose, and pride! Will you join us? What does your Role Bring to the Table? A significant role to the future and growth of Snooze! The Snooze Regional Manager of Operations (RM) ensures operational excellence through execution of the Snooze Compass: Guests, Snoozers, Craveable, Best of the Best, Individuality, Passion, Sustainability and Community. The Regional Manager will protect and grow the amazing Snooze culture by thoughtfully utilizing all Mothership support resources to support the restaurants in their region . Reporting to the Vice President of Operations, the Regional Manager is expected to communicate at the highest level with the Mothership, all management teams and supervisors, and ensures that communication flows to all Snoozers clearly and in a timely manner . This role holds vital our Snooze beliefs of delivering excellent business results via the quadruple bottom line: People, Planet, Profit and Pancakes! To be successful in this role, an RM must demonstrate the following: The highest level of restaurant operational standards Acts with the highest degree of integrity Delivery of expected financial results based on individual restaurant operating plans Good judgment with the ability to make timely and sound decisions A positive and upbeat attitude resulting in inspired and engaged Snoozers Ability to hire the best-of-the-best for the region and retain staff through development and effective communication Effectively manage employee relations issues, human resource compliance needs and regional/federal labor laws. Efficiency in completing job requirements by working with a sense of urgency, consolidating tasks, delegating and empowering others while managing their efforts Translate financial goals and information into individual restaurant action plans Creation, innovation, and implementation of operational key initiatives Commitment to a 30-day operations activity and travel plan Provide ongoing feedback to restaurant managers on a regular basis, and perform timely performance reviews Create a fun and exciting work environment where managers and teams feel valued and appreciated The Position specifics ! Taking on the role of Regional Manager of Operations isn't just about bacon and pancakes. The responsibilities of this position include: Actively build genuine relationships with Mothership team, peers and restaurant management teams Manage Birthday and Anniversary celebrations for restaurant managers and staff within the region Meet in person with each manager-in-training within the region at least once per week Attend and participate in one Breakfast Club meeting each month within the region Conduct regional Pillars and Snooze University meetings Ensure the FOH and HOH management teams are fully staffed; confirm that staffing pars are set and sign off on manager and hourly schedules prior to posting Demonstrates critical hiring and talent selection practices Continuously provide leadership inclusive of regular restaurant visits - a minimum of 6 hours at each restaurant Responds to feedback received via guest feedback and complaints, eggmes and other correspondence within 24 hours, ensuring that actions plans to address feedback are completed Accountability for the execution of the Snooze HACCP: Food Safety and Sanitation Program. Confirms that all policies, procedures and systems are completed that maintain Snooze's highest recipe and presentation standards for food and beverage ( i.e. purchasing , receiving, storage and preparation) Validate menu and recipe adherence during each visit resulting in Perfect Plates and Perfect Cups Maintains significant involvement in the introduction, training and execution of seasonal food and beverage menus Ensures that repairs and maintenance is managed and preventative maintenance calendar up to date in each restaurant Collaborates with GM and Director of Facilities to confirm that all equipment issues in the restaurant are being acted on and follow up is handled timely and properly Takes pride in all aspects of cleanliness and care for the facility and is a role model for all managers and staff Confirms that Snoozers are being cared for and that they exhibit a high level of passion for Snooze, Guests and each other in each restaurant Verifies that the environment of each restaurant is welcoming, inclusive, celebratory and professional at all times. Engages in ongoing development of managers while holding them accountable for performance and maintenance of Snooze standards; includes use of effective performance management and coaching/ counseling to achieve desired results. Ensures presence of sustainability practices and education is alive and well in the restaurants by supporting the Green Captain program and monitoring the restaurants effectiveness is executing our sustainability practices. Coaches and leads managers in waste area cleanliness and being a great neighbor. Supports and coordinates with Community Manager and Community Commander regarding restaurant events, caterings and commitments. Ensures that communication regarding restaurant events flows to all managers and team members in the region Provides continuous financial oversight and direction for all P&L line items with specific emphasis on cost of sales, hourly labor costs and controllable operating expenses Monthly review that plan goals are achieved and identify and implement action steps to address plan variances Ensure all inventory levels of food/beverage/ smallwares are maintained at quantities appropriate for sales volume Ensures restaurant sales growth year over year in accordance with operating plan Other tasks , duties , and responsibilities as assigned to meet Snooze's business and operational needs The Bennie-fits This role comes with some sweet perks ! See below: Competitive Annual Snooze Incentive Bonus Program Competitive Health, Dental, Vision, Pet and Accident Insurance Plans with employer contribution Employer Paid Short Term Disability and Life insurance benefits 401k/Roth 401k Plans Snooze Work Hard, Play Hard Days (Unlimited Time off Program) Five (5) paid sick days within a calendar year Paid Holidays (Mothership Holiday Schedule), Birthday and Snooze Anniversary Date Monthly auto stipend for all travel needs within home region (taxable Snooze Cell Phone and Internet Reimbursements 100% paid meal benefit while working and on off- days Other benefits including field trips, community engagement, and personal and professional growth Is this role the right fit for you? If this is the right role for you, you must possess the following skillsets: An entrepreneurial spirit with ability to work within the direction of a supervisor Strong functional kitchen and restaurant operations expertise Excellent written and oral communication skills Excellent presentation skills; development of presentation content and delivery in front of a mixed audiences Possess basic math skills and have the ability to read, process and communicate regarding financial statements Excellent conflict management, problem solving, and relationship building skills. Excellent organizational and time management skills. Demonstrated ability to manage a project to provide deliverables within specified timeframe Ability to multi-task and prioritize to manage a heavy workload Basic computer skills with a proficiency in Word, Excel and PowerPoint Aptitude to quickly master new business environment Ability to have fun, dance and laugh under/during stressful situations. (yes, seriously) Let's talk prerequisites! (Education, credentials, and experience) Must be 21 years of age and authorized to work in the United States 3+ years of experience of multi-unit restaurant operating leadership (National or Regional Brand) 5+ years of experience in full-service or casual dining in a leadership position Let's get physical! ( additional requirements) . click apply for full job details
May 16, 2024
Full time
Our Snooze story At Snooze, we do breakfast but different . From Benedicts to Bloodys , to whatever you're feeling at the moment , we're always looking to turn your experience upside down and on its side. With every meal we serve, we're dedicated to bettering both the communities we live in and the planet we live on. We donate over $750K in in-kind donations back to our communities, while striving to divert as much waste as we can through our composting and recycling programs. Plus, Snooze has responsible sourcing practices so you can start your day knowing you're responsible for making the world a bit brighter. We are not just committed to our communities and our planet, we are equally committed to our people, or Snoozers as we call them! From the first step you take in our restaurants we are committed to creating a safe, warm, welcoming, and transformative employment experience that allows you to bring out your best each and every day! We are an eclectic group of people from all walks of life and ultimately, we know that the same goes for our people as it does for our pancakes: they are so much better with passion, purpose, and pride! Will you join us? What does your Role Bring to the Table? A significant role to the future and growth of Snooze! The Snooze Regional Manager of Operations (RM) ensures operational excellence through execution of the Snooze Compass: Guests, Snoozers, Craveable, Best of the Best, Individuality, Passion, Sustainability and Community. The Regional Manager will protect and grow the amazing Snooze culture by thoughtfully utilizing all Mothership support resources to support the restaurants in their region . Reporting to the Vice President of Operations, the Regional Manager is expected to communicate at the highest level with the Mothership, all management teams and supervisors, and ensures that communication flows to all Snoozers clearly and in a timely manner . This role holds vital our Snooze beliefs of delivering excellent business results via the quadruple bottom line: People, Planet, Profit and Pancakes! To be successful in this role, an RM must demonstrate the following: The highest level of restaurant operational standards Acts with the highest degree of integrity Delivery of expected financial results based on individual restaurant operating plans Good judgment with the ability to make timely and sound decisions A positive and upbeat attitude resulting in inspired and engaged Snoozers Ability to hire the best-of-the-best for the region and retain staff through development and effective communication Effectively manage employee relations issues, human resource compliance needs and regional/federal labor laws. Efficiency in completing job requirements by working with a sense of urgency, consolidating tasks, delegating and empowering others while managing their efforts Translate financial goals and information into individual restaurant action plans Creation, innovation, and implementation of operational key initiatives Commitment to a 30-day operations activity and travel plan Provide ongoing feedback to restaurant managers on a regular basis, and perform timely performance reviews Create a fun and exciting work environment where managers and teams feel valued and appreciated The Position specifics ! Taking on the role of Regional Manager of Operations isn't just about bacon and pancakes. The responsibilities of this position include: Actively build genuine relationships with Mothership team, peers and restaurant management teams Manage Birthday and Anniversary celebrations for restaurant managers and staff within the region Meet in person with each manager-in-training within the region at least once per week Attend and participate in one Breakfast Club meeting each month within the region Conduct regional Pillars and Snooze University meetings Ensure the FOH and HOH management teams are fully staffed; confirm that staffing pars are set and sign off on manager and hourly schedules prior to posting Demonstrates critical hiring and talent selection practices Continuously provide leadership inclusive of regular restaurant visits - a minimum of 6 hours at each restaurant Responds to feedback received via guest feedback and complaints, eggmes and other correspondence within 24 hours, ensuring that actions plans to address feedback are completed Accountability for the execution of the Snooze HACCP: Food Safety and Sanitation Program. Confirms that all policies, procedures and systems are completed that maintain Snooze's highest recipe and presentation standards for food and beverage ( i.e. purchasing , receiving, storage and preparation) Validate menu and recipe adherence during each visit resulting in Perfect Plates and Perfect Cups Maintains significant involvement in the introduction, training and execution of seasonal food and beverage menus Ensures that repairs and maintenance is managed and preventative maintenance calendar up to date in each restaurant Collaborates with GM and Director of Facilities to confirm that all equipment issues in the restaurant are being acted on and follow up is handled timely and properly Takes pride in all aspects of cleanliness and care for the facility and is a role model for all managers and staff Confirms that Snoozers are being cared for and that they exhibit a high level of passion for Snooze, Guests and each other in each restaurant Verifies that the environment of each restaurant is welcoming, inclusive, celebratory and professional at all times. Engages in ongoing development of managers while holding them accountable for performance and maintenance of Snooze standards; includes use of effective performance management and coaching/ counseling to achieve desired results. Ensures presence of sustainability practices and education is alive and well in the restaurants by supporting the Green Captain program and monitoring the restaurants effectiveness is executing our sustainability practices. Coaches and leads managers in waste area cleanliness and being a great neighbor. Supports and coordinates with Community Manager and Community Commander regarding restaurant events, caterings and commitments. Ensures that communication regarding restaurant events flows to all managers and team members in the region Provides continuous financial oversight and direction for all P&L line items with specific emphasis on cost of sales, hourly labor costs and controllable operating expenses Monthly review that plan goals are achieved and identify and implement action steps to address plan variances Ensure all inventory levels of food/beverage/ smallwares are maintained at quantities appropriate for sales volume Ensures restaurant sales growth year over year in accordance with operating plan Other tasks , duties , and responsibilities as assigned to meet Snooze's business and operational needs The Bennie-fits This role comes with some sweet perks ! See below: Competitive Annual Snooze Incentive Bonus Program Competitive Health, Dental, Vision, Pet and Accident Insurance Plans with employer contribution Employer Paid Short Term Disability and Life insurance benefits 401k/Roth 401k Plans Snooze Work Hard, Play Hard Days (Unlimited Time off Program) Five (5) paid sick days within a calendar year Paid Holidays (Mothership Holiday Schedule), Birthday and Snooze Anniversary Date Monthly auto stipend for all travel needs within home region (taxable Snooze Cell Phone and Internet Reimbursements 100% paid meal benefit while working and on off- days Other benefits including field trips, community engagement, and personal and professional growth Is this role the right fit for you? If this is the right role for you, you must possess the following skillsets: An entrepreneurial spirit with ability to work within the direction of a supervisor Strong functional kitchen and restaurant operations expertise Excellent written and oral communication skills Excellent presentation skills; development of presentation content and delivery in front of a mixed audiences Possess basic math skills and have the ability to read, process and communicate regarding financial statements Excellent conflict management, problem solving, and relationship building skills. Excellent organizational and time management skills. Demonstrated ability to manage a project to provide deliverables within specified timeframe Ability to multi-task and prioritize to manage a heavy workload Basic computer skills with a proficiency in Word, Excel and PowerPoint Aptitude to quickly master new business environment Ability to have fun, dance and laugh under/during stressful situations. (yes, seriously) Let's talk prerequisites! (Education, credentials, and experience) Must be 21 years of age and authorized to work in the United States 3+ years of experience of multi-unit restaurant operating leadership (National or Regional Brand) 5+ years of experience in full-service or casual dining in a leadership position Let's get physical! ( additional requirements) . click apply for full job details
Job Description Job Description Category:Full-time - Year Round Location: Requires living at the Hoonah Icy Strait Point Site - Housing provided for non residents The Hospitality Manager is directly responsible for all elements of administering Icy Strait Point's employee and visitor housing/temporary accommodations, such as utilization management and billing, food and beverage offerings including on site retail, safety, security, and maintenance programs to complement and enhance the comprehensive Icy Strait Point employee and visitor experience by aligning the hospitality functions with associate priorities. This position also requires creative, strategic thinking and the ability to identify areas for cost reductions and improvements and work with management and staff to implement ideas. ESSENTIAL DUTIES AND RESPONSIBILITIES Utilization Management Track each space availability, status of the space (such as clean, inspected, out for maintenance, or ready to rent) Provide billing details by space/unit to accounting (This could be payroll deduction tracking for employees or billing details for contract workers to be charged) Create and collect housing agreements from employees and contract staff Site Security Oversee or conduct regular site security inspections. Create a key management program to ensure safe and secure spaces, secure inventory Protect site personnel, visitors and vendors from wildlife intrusion and unsafe people and situations until appropriate authorities intervene. Safety Program Ensures safety training for staff Follow safe food handling procedures with proper documentation Hold regular employee safety meetings and ensures that meeting records are kept Hold employees accountable for working safely according to the standards Conduct regular site safety inspections with life safety documentation in place Acts as contact for OSHA, insurance, building or other inspectors Uniform Program Create a uniform issuance policy and ensure each associate is provided uniforms and badge Charge for items as required in the uniform issuance policy Sell additional ISP swag and bill/cash collection Track and secure inventory and report Collect uniforms back prior to employees leaving or report billing Site Maintenance and Housekeeping Responsible for maintenance/preservation of the site in a cost-effective manner Establishes and documents procedures for each site facility and ensures compliance Provide site turn-over cleaning services ensuring each space is sanitized, disinfected, clean and organized in a hospitable manner ready for use Ensure public space is clean and orderly Ensure linen inventory is maintained and clean and properly stored Transportation Provide shuttle services for staff and visitors Provide transportation to and from ferry and airport Provide travel arrangements to and from site for new employees Construction, Improvement Project Oversee housing improvement or construction projects Oversees contractors Provides regular reports to management on projects Budget Creation Responsibilities Creates and justifies the Hospitality Department budget and manages within it Forecasts ISP hospitality staffing needs and assists in determining staff salary budget Forecasts price of needed inventory or prices projects for the budget year Assists Management in other aspects of creating the operating and capital budgets Supervising and Training Staff Presents self as a role model for all employees to follow Hires and trains facilities maintenance, cleaning services, food and beverage, transportation, and security staff Supervises employees in a manner that encourages them to take on greater responsibility Ensures that facility employees have the certification required for their positions Provides employees informal and formal feedback on a regular basis Long-term Site Planning Responsibilities Contributes to the ISP strategic planning sessions in the area of long-term site use. Creates reports and presentations for management and others. Other Duties This list of responsibilities is not comprehensive but exemplifies typical responsibilities of the Hospitality Director. The Director is required to perform other duties of a similar nature and level as this list as well as others necessary to carry out the goals and objectives of ISP. REQUIREMENTS Excellent communication, leadership, and time management skills Computer skills sufficient to carry out the duties of the position that includes using Microsoft Office Suite of Programs Proficient in purchasing and price negotiation Ability to manage multiple projects Ability to forecast inventory needs, price projects and make budget projections Ability to manage and motivate staff with varying skill levels Ability to train and mentor staff with the focus on development and retention Knowledge with a strong capability of appropriate safety, building, site maintenance and carpentry techniques and licensing. Knowledge of Occupational Safety and Health Agency and other regulatory agency requirements, laws and standards for housing. 5 years experience in property management required ideally multiple sites. Bachelor's Degree in Hospitality or Business Administration required. PHYSICAL REQUIREMENTS Must be able to lift up to 50 pounds and stand and be on feet for long periods and work split shifts at times. Travel by small plane and ferry is required to and from a remote setting. The position lives and works at the job site in a rural village setting and must be willing and able to walk and drive on gravel roads in inclement weather. Icy Strait Point is a Native-owned and operated enterprise and offers Native Preference under P.O. 93-638. Compensation details: 0 Yearly Salary PI983a2f76ec97-2628
May 16, 2024
Full time
Job Description Job Description Category:Full-time - Year Round Location: Requires living at the Hoonah Icy Strait Point Site - Housing provided for non residents The Hospitality Manager is directly responsible for all elements of administering Icy Strait Point's employee and visitor housing/temporary accommodations, such as utilization management and billing, food and beverage offerings including on site retail, safety, security, and maintenance programs to complement and enhance the comprehensive Icy Strait Point employee and visitor experience by aligning the hospitality functions with associate priorities. This position also requires creative, strategic thinking and the ability to identify areas for cost reductions and improvements and work with management and staff to implement ideas. ESSENTIAL DUTIES AND RESPONSIBILITIES Utilization Management Track each space availability, status of the space (such as clean, inspected, out for maintenance, or ready to rent) Provide billing details by space/unit to accounting (This could be payroll deduction tracking for employees or billing details for contract workers to be charged) Create and collect housing agreements from employees and contract staff Site Security Oversee or conduct regular site security inspections. Create a key management program to ensure safe and secure spaces, secure inventory Protect site personnel, visitors and vendors from wildlife intrusion and unsafe people and situations until appropriate authorities intervene. Safety Program Ensures safety training for staff Follow safe food handling procedures with proper documentation Hold regular employee safety meetings and ensures that meeting records are kept Hold employees accountable for working safely according to the standards Conduct regular site safety inspections with life safety documentation in place Acts as contact for OSHA, insurance, building or other inspectors Uniform Program Create a uniform issuance policy and ensure each associate is provided uniforms and badge Charge for items as required in the uniform issuance policy Sell additional ISP swag and bill/cash collection Track and secure inventory and report Collect uniforms back prior to employees leaving or report billing Site Maintenance and Housekeeping Responsible for maintenance/preservation of the site in a cost-effective manner Establishes and documents procedures for each site facility and ensures compliance Provide site turn-over cleaning services ensuring each space is sanitized, disinfected, clean and organized in a hospitable manner ready for use Ensure public space is clean and orderly Ensure linen inventory is maintained and clean and properly stored Transportation Provide shuttle services for staff and visitors Provide transportation to and from ferry and airport Provide travel arrangements to and from site for new employees Construction, Improvement Project Oversee housing improvement or construction projects Oversees contractors Provides regular reports to management on projects Budget Creation Responsibilities Creates and justifies the Hospitality Department budget and manages within it Forecasts ISP hospitality staffing needs and assists in determining staff salary budget Forecasts price of needed inventory or prices projects for the budget year Assists Management in other aspects of creating the operating and capital budgets Supervising and Training Staff Presents self as a role model for all employees to follow Hires and trains facilities maintenance, cleaning services, food and beverage, transportation, and security staff Supervises employees in a manner that encourages them to take on greater responsibility Ensures that facility employees have the certification required for their positions Provides employees informal and formal feedback on a regular basis Long-term Site Planning Responsibilities Contributes to the ISP strategic planning sessions in the area of long-term site use. Creates reports and presentations for management and others. Other Duties This list of responsibilities is not comprehensive but exemplifies typical responsibilities of the Hospitality Director. The Director is required to perform other duties of a similar nature and level as this list as well as others necessary to carry out the goals and objectives of ISP. REQUIREMENTS Excellent communication, leadership, and time management skills Computer skills sufficient to carry out the duties of the position that includes using Microsoft Office Suite of Programs Proficient in purchasing and price negotiation Ability to manage multiple projects Ability to forecast inventory needs, price projects and make budget projections Ability to manage and motivate staff with varying skill levels Ability to train and mentor staff with the focus on development and retention Knowledge with a strong capability of appropriate safety, building, site maintenance and carpentry techniques and licensing. Knowledge of Occupational Safety and Health Agency and other regulatory agency requirements, laws and standards for housing. 5 years experience in property management required ideally multiple sites. Bachelor's Degree in Hospitality or Business Administration required. PHYSICAL REQUIREMENTS Must be able to lift up to 50 pounds and stand and be on feet for long periods and work split shifts at times. Travel by small plane and ferry is required to and from a remote setting. The position lives and works at the job site in a rural village setting and must be willing and able to walk and drive on gravel roads in inclement weather. Icy Strait Point is a Native-owned and operated enterprise and offers Native Preference under P.O. 93-638. Compensation details: 0 Yearly Salary PI983a2f76ec97-2628
Liberty Heights - Senior Lifestyle
Colorado Springs, Colorado
Company Description Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. Compensation $16.00 - $17.00 Benefits Senior Lifestyle offers a comprehensive benefits plan to eligible team members including: Health, dental, vision benefits Retirement benefits Short-term + long-term disability Paid time off All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Job Description Assist in planning and coordinating all resident activities. Encourage residents to participate in programs and activities and provide transportation to them as needed. Assist with the registration of residents for trips and programs. Conduct various activities at the direction of the Resident Program Director. Maintain necessary activity supplies, which may include outside purchasing. Follow department budget guidelines. Attend all required training, in-service, and staff meetings. Perform other duties as assigned. Qualifications Expeiance conducting programs and activities for seniors (preferred) Associate's Degree or equivalent form of a two-year college or technical school or six months to one year related experience and/or training You are someone who is excited and enthusiastic about fun activities and getting others to participate in those activities. You are extremely patient, helpful and flexible with others when explaining directions and answering questions.
May 15, 2024
Full time
Company Description Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. Compensation $16.00 - $17.00 Benefits Senior Lifestyle offers a comprehensive benefits plan to eligible team members including: Health, dental, vision benefits Retirement benefits Short-term + long-term disability Paid time off All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Job Description Assist in planning and coordinating all resident activities. Encourage residents to participate in programs and activities and provide transportation to them as needed. Assist with the registration of residents for trips and programs. Conduct various activities at the direction of the Resident Program Director. Maintain necessary activity supplies, which may include outside purchasing. Follow department budget guidelines. Attend all required training, in-service, and staff meetings. Perform other duties as assigned. Qualifications Expeiance conducting programs and activities for seniors (preferred) Associate's Degree or equivalent form of a two-year college or technical school or six months to one year related experience and/or training You are someone who is excited and enthusiastic about fun activities and getting others to participate in those activities. You are extremely patient, helpful and flexible with others when explaining directions and answering questions.
Wellspring Retirement Center - Senior Lifestyle
Cincinnati, Ohio
40 hours per week Alternating Weekends and Holidays Required with Thursday evenings required Essential Functions: • Leading and assisting with resident programs in our skilled nursing community • Assist in planning, coordinating, and evaluating resident activities.• Encourage resident participation in programs and activities. Provide resident transport to programs and activities as needed. • Assist with the registration of residents for trips and programs. • Conduct various activities at the direction of the Resident Program Director. • Maintain necessary activity supplies, which may include outside purchasing. • Follow departmental budget guidelines. • Attend all required training, in-service, and staff meetings. • Perform other duties as assigned. Position Summary: This individual is responsible for assisting the Resident Program Director in designing, creating, initiating, facilitating and coordinating a wide variety of multi-level recreational and educational activities for the residents of the community. This position reports to the Resident Program Director. Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will be responsible for maintaining a secure environment for all employees and residents at the community.
May 15, 2024
Full time
40 hours per week Alternating Weekends and Holidays Required with Thursday evenings required Essential Functions: • Leading and assisting with resident programs in our skilled nursing community • Assist in planning, coordinating, and evaluating resident activities.• Encourage resident participation in programs and activities. Provide resident transport to programs and activities as needed. • Assist with the registration of residents for trips and programs. • Conduct various activities at the direction of the Resident Program Director. • Maintain necessary activity supplies, which may include outside purchasing. • Follow departmental budget guidelines. • Attend all required training, in-service, and staff meetings. • Perform other duties as assigned. Position Summary: This individual is responsible for assisting the Resident Program Director in designing, creating, initiating, facilitating and coordinating a wide variety of multi-level recreational and educational activities for the residents of the community. This position reports to the Resident Program Director. Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will be responsible for maintaining a secure environment for all employees and residents at the community.
Job Description Our Snooze story At Snooze, we do breakfast but different. From Benedicts to Bloodys, to whatever you re feeling at the moment, we re always looking to turn your experience upside down and on its side. With every meal we serve, we re dedicated to bettering both the communities we live in and the planet we live on. We donate over $750K in in-kind donations back to our communities, while striving to divert as much waste as we can through our composting and recycling programs. Plus, Snooze has responsible sourcing practices so you can start your day knowing you re responsible for making the world a bit brighter. We are not just committed to our communities and our planet, we are equally committed to our people, or Snoozers as we call them! From the first step you take in our restaurants we are committed to creating a safe, warm, welcoming, and transformative employment experience that allows you to bring out your best each and every day! We are an eclectic group of people from all walks of life and ultimately, we know that the same goes for our people as it does for our pancakes: they are so much better with passion, purpose, and pride! Will you join us? What does your Role Bring to the Table? A significant role to the future and growth of Snooze! The Snooze Regional Manager of Operations (RM) ensures operational excellence through execution of the Snooze Compass: Guests, Snoozers, Craveable, Best of the Best, Individuality, Passion, Sustainability and Community. The Regional Manager will protect and grow the amazing Snooze culture by thoughtfully utilizing all Mothership support resources to support the restaurants in their region. Reporting to the Vice President of Operations, the Regional Manager is expected to communicate at the highest level with the Mothership, all management teams and supervisors, and ensures that communication flows to all Snoozers clearly and in a timely manner. This role holds vital our Snooze beliefs of delivering excellent business results via the quadruple bottom line: People, Planet, Profit and Pancakes! To be successful in this role, an RM must demonstrate the following: The highest level of restaurant operational standards Acts with the highest degree of integrity Delivery of expected financial results based on individual restaurant operating plans Good judgment with the ability to make timely and sound decisions A positive and upbeat attitude resulting in inspired and engaged Snoozers Ability to hire the best-of-the-best for the region and retain staff through development and effective communication Effectively manage employee relations issues, human resource compliance needs and regional/federal labor laws. Efficiency in completing job requirements by working with a sense of urgency, consolidating tasks, delegating and empowering others while managing their efforts Translate financial goals and information into individual restaurant action plans Creation, innovation, and implementation of operational key initiatives Commitment to a 30-day operations activity and travel plan Provide ongoing feedback to restaurant managers on a regular basis, and perform timely performance reviews Create a fun and exciting work environment where managers and teams feel valued and appreciated The Position specifics! Taking on the role of Regional Manager of Operations isn t just about bacon and pancakes. The responsibilities of this position include: Actively build genuine relationships with Mothership team, peers and restaurant management teams Manage Birthday and Anniversary celebrations for restaurant managers and staff within the region Meet in person with each manager-in-training within the region at least once per week Attend and participate in one Breakfast Club meeting each month within the region Conduct regional Pillars and Snooze University meetings Ensure the FOH and HOH management teams are fully staffed; confirm that staffing pars are set and sign off on manager and hourly schedules prior to posting Demonstrates critical hiring and talent selection practices Continuously provide leadership inclusive of regular restaurant visits - a minimum of 6 hours at each restaurant Responds to feedback received via guest feedback and complaints, eggmes and other correspondence within 24 hours, ensuring that actions plans to address feedback are completed Accountability for the execution of the Snooze HACCP: Food Safety and Sanitation Program. Confirms that all policies, procedures and systems are completed that maintain Snooze s highest recipe and presentation standards for food and beverage (i.e. purchasing, receiving, storage and preparation) Validate menu and recipe adherence during each visit resulting in Perfect Plates and Perfect Cups Maintains significant involvement in the introduction, training and execution of seasonal food and beverage menus Ensures that repairs and maintenance is managed and preventative maintenance calendar up to date in each restaurant Collaborates with GM and Director of Facilities to confirm that all equipment issues in the restaurant are being acted on and follow up is handled timely and properly Takes pride in all aspects of cleanliness and care for the facility and is a role model for all managers and staff Confirms that Snoozers are being cared for and that they exhibit a high level of passion for Snooze, Guests and each other in each restaurant Verifies that the environment of each restaurant is welcoming, inclusive, celebratory and professional at all times. Engages in ongoing development of managers while holding them accountable for performance and maintenance of Snooze standards; includes use of effective performance management and coaching/ counseling to achieve desired results. Ensures presence of sustainability practices and education is alive and well in the restaurants by supporting the Green Captain program and monitoring the restaurants effectiveness is executing our sustainability practices. Coaches and leads managers in waste area cleanliness and being a great neighbor. Supports and coordinates with Community Manager and Community Commander regarding restaurant events, caterings and commitments. Ensures that communication regarding restaurant events flows to all managers and team members in the region Provides continuous financial oversight and direction for all P&L line items with specific emphasis on cost of sales, hourly labor costs and controllable operating expenses Monthly review that plan goals are achieved and identify and implement action steps to address plan variances Ensure all inventory levels of food/beverage/smallwares are maintained at quantities appropriate for sales volume Ensures restaurant sales growth year over year in accordance with operating plan Other tasks, duties, and responsibilities as assigned to meet Snooze s business and operational needs The Bennie-fits This role comes with some sweet perks! See below: Competitive Annual Snooze Incentive Bonus Program Competitive Health, Dental, Vision, Pet and Accident Insurance Plans with employer contribution Employer Paid Short Term Disability and Life insurance benefits 401k/Roth 401k Plans Snooze Work Hard, Play Hard Days (Unlimited Time off Program) Five (5) paid sick days within a calendar year Paid Holidays (Mothership Holiday Schedule), Birthday and Snooze Anniversary Date Monthly auto stipend for all travel needs within home region (taxable Snooze Cell Phone and Internet Reimbursements 100% paid meal benefit while working and on off-days Other benefits including field trips, community engagement, and personal and professional growth Is this role the right fit for you? If this is the right role for you, you must possess the following skillsets: An entrepreneurial spirit with ability to work within the direction of a supervisor Strong functional kitchen and restaurant operations expertise Excellent written and oral communication skills Excellent presentation skills; development of presentation content and delivery in front of a mixed audiences Possess basic math skills and have the ability to read, process and communicate regarding financial statements Excellent conflict management, problem solving, and relationship building skills. Excellent organizational and time management skills. Demonstrated ability to manage a project to provide deliverables within specified timeframe Ability to multi-task and prioritize to manage a heavy workload Basic computer skills with a proficiency in Word, Excel and PowerPoint Aptitude to quickly master new business environment Ability to have fun, dance and laugh under/during stressful situations. (yes, seriously) Let s talk prerequisites! (Education, credentials, and experience) Must be 21 years of age and authorized to work in the United States 3+ years of experience of multi-unit restaurant operating leadership (National or Regional Brand) 5+ years of experience in full-service or casual dining in a leadership position Let s get physical! (additional requirements) Must have the stamina to work 45-55 hours per week . click apply for full job details
May 14, 2024
Full time
Job Description Our Snooze story At Snooze, we do breakfast but different. From Benedicts to Bloodys, to whatever you re feeling at the moment, we re always looking to turn your experience upside down and on its side. With every meal we serve, we re dedicated to bettering both the communities we live in and the planet we live on. We donate over $750K in in-kind donations back to our communities, while striving to divert as much waste as we can through our composting and recycling programs. Plus, Snooze has responsible sourcing practices so you can start your day knowing you re responsible for making the world a bit brighter. We are not just committed to our communities and our planet, we are equally committed to our people, or Snoozers as we call them! From the first step you take in our restaurants we are committed to creating a safe, warm, welcoming, and transformative employment experience that allows you to bring out your best each and every day! We are an eclectic group of people from all walks of life and ultimately, we know that the same goes for our people as it does for our pancakes: they are so much better with passion, purpose, and pride! Will you join us? What does your Role Bring to the Table? A significant role to the future and growth of Snooze! The Snooze Regional Manager of Operations (RM) ensures operational excellence through execution of the Snooze Compass: Guests, Snoozers, Craveable, Best of the Best, Individuality, Passion, Sustainability and Community. The Regional Manager will protect and grow the amazing Snooze culture by thoughtfully utilizing all Mothership support resources to support the restaurants in their region. Reporting to the Vice President of Operations, the Regional Manager is expected to communicate at the highest level with the Mothership, all management teams and supervisors, and ensures that communication flows to all Snoozers clearly and in a timely manner. This role holds vital our Snooze beliefs of delivering excellent business results via the quadruple bottom line: People, Planet, Profit and Pancakes! To be successful in this role, an RM must demonstrate the following: The highest level of restaurant operational standards Acts with the highest degree of integrity Delivery of expected financial results based on individual restaurant operating plans Good judgment with the ability to make timely and sound decisions A positive and upbeat attitude resulting in inspired and engaged Snoozers Ability to hire the best-of-the-best for the region and retain staff through development and effective communication Effectively manage employee relations issues, human resource compliance needs and regional/federal labor laws. Efficiency in completing job requirements by working with a sense of urgency, consolidating tasks, delegating and empowering others while managing their efforts Translate financial goals and information into individual restaurant action plans Creation, innovation, and implementation of operational key initiatives Commitment to a 30-day operations activity and travel plan Provide ongoing feedback to restaurant managers on a regular basis, and perform timely performance reviews Create a fun and exciting work environment where managers and teams feel valued and appreciated The Position specifics! Taking on the role of Regional Manager of Operations isn t just about bacon and pancakes. The responsibilities of this position include: Actively build genuine relationships with Mothership team, peers and restaurant management teams Manage Birthday and Anniversary celebrations for restaurant managers and staff within the region Meet in person with each manager-in-training within the region at least once per week Attend and participate in one Breakfast Club meeting each month within the region Conduct regional Pillars and Snooze University meetings Ensure the FOH and HOH management teams are fully staffed; confirm that staffing pars are set and sign off on manager and hourly schedules prior to posting Demonstrates critical hiring and talent selection practices Continuously provide leadership inclusive of regular restaurant visits - a minimum of 6 hours at each restaurant Responds to feedback received via guest feedback and complaints, eggmes and other correspondence within 24 hours, ensuring that actions plans to address feedback are completed Accountability for the execution of the Snooze HACCP: Food Safety and Sanitation Program. Confirms that all policies, procedures and systems are completed that maintain Snooze s highest recipe and presentation standards for food and beverage (i.e. purchasing, receiving, storage and preparation) Validate menu and recipe adherence during each visit resulting in Perfect Plates and Perfect Cups Maintains significant involvement in the introduction, training and execution of seasonal food and beverage menus Ensures that repairs and maintenance is managed and preventative maintenance calendar up to date in each restaurant Collaborates with GM and Director of Facilities to confirm that all equipment issues in the restaurant are being acted on and follow up is handled timely and properly Takes pride in all aspects of cleanliness and care for the facility and is a role model for all managers and staff Confirms that Snoozers are being cared for and that they exhibit a high level of passion for Snooze, Guests and each other in each restaurant Verifies that the environment of each restaurant is welcoming, inclusive, celebratory and professional at all times. Engages in ongoing development of managers while holding them accountable for performance and maintenance of Snooze standards; includes use of effective performance management and coaching/ counseling to achieve desired results. Ensures presence of sustainability practices and education is alive and well in the restaurants by supporting the Green Captain program and monitoring the restaurants effectiveness is executing our sustainability practices. Coaches and leads managers in waste area cleanliness and being a great neighbor. Supports and coordinates with Community Manager and Community Commander regarding restaurant events, caterings and commitments. Ensures that communication regarding restaurant events flows to all managers and team members in the region Provides continuous financial oversight and direction for all P&L line items with specific emphasis on cost of sales, hourly labor costs and controllable operating expenses Monthly review that plan goals are achieved and identify and implement action steps to address plan variances Ensure all inventory levels of food/beverage/smallwares are maintained at quantities appropriate for sales volume Ensures restaurant sales growth year over year in accordance with operating plan Other tasks, duties, and responsibilities as assigned to meet Snooze s business and operational needs The Bennie-fits This role comes with some sweet perks! See below: Competitive Annual Snooze Incentive Bonus Program Competitive Health, Dental, Vision, Pet and Accident Insurance Plans with employer contribution Employer Paid Short Term Disability and Life insurance benefits 401k/Roth 401k Plans Snooze Work Hard, Play Hard Days (Unlimited Time off Program) Five (5) paid sick days within a calendar year Paid Holidays (Mothership Holiday Schedule), Birthday and Snooze Anniversary Date Monthly auto stipend for all travel needs within home region (taxable Snooze Cell Phone and Internet Reimbursements 100% paid meal benefit while working and on off-days Other benefits including field trips, community engagement, and personal and professional growth Is this role the right fit for you? If this is the right role for you, you must possess the following skillsets: An entrepreneurial spirit with ability to work within the direction of a supervisor Strong functional kitchen and restaurant operations expertise Excellent written and oral communication skills Excellent presentation skills; development of presentation content and delivery in front of a mixed audiences Possess basic math skills and have the ability to read, process and communicate regarding financial statements Excellent conflict management, problem solving, and relationship building skills. Excellent organizational and time management skills. Demonstrated ability to manage a project to provide deliverables within specified timeframe Ability to multi-task and prioritize to manage a heavy workload Basic computer skills with a proficiency in Word, Excel and PowerPoint Aptitude to quickly master new business environment Ability to have fun, dance and laugh under/during stressful situations. (yes, seriously) Let s talk prerequisites! (Education, credentials, and experience) Must be 21 years of age and authorized to work in the United States 3+ years of experience of multi-unit restaurant operating leadership (National or Regional Brand) 5+ years of experience in full-service or casual dining in a leadership position Let s get physical! (additional requirements) Must have the stamina to work 45-55 hours per week . click apply for full job details
Category: Full-time - Year Round Location: Requires living at the Hoonah Icy Strait Point Site - Housing provided for non residents The Hospitality Manager is directly responsible for all elements of administering Icy Strait Point's employee and visitor housing/temporary accommodations, such as utilization management and billing, food and beverage offerings including on site retail, safety, security, and maintenance programs to complement and enhance the comprehensive Icy Strait Point employee and visitor experience by aligning the hospitality functions with associate priorities. This position also requires creative, strategic thinking and the ability to identify areas for cost reductions and improvements and work with management and staff to implement ideas. ESSENTIAL DUTIES AND RESPONSIBILITIES Utilization Management Track each space availability, status of the space (such as clean, inspected, out for maintenance, or ready to rent) Provide billing details by space/unit to accounting (This could be payroll deduction tracking for employees or billing details for contract workers to be charged) Create and collect housing agreements from employees and contract staff Site Security Oversee or conduct regular site security inspections. Create a key management program to ensure safe and secure spaces, secure inventory Protect site personnel, visitors and vendors from wildlife intrusion and unsafe people and situations until appropriate authorities intervene. Safety Program Ensures safety training for staff Follow safe food handling procedures with proper documentation Hold regular employee safety meetings and ensures that meeting records are kept Hold employees accountable for working safely according to the standards Conduct regular site safety inspections with life safety documentation in place Acts as contact for OSHA, insurance, building or other inspectors Uniform Program Create a uniform issuance policy and ensure each associate is provided uniforms and badge Charge for items as required in the uniform issuance policy Sell additional ISP swag and bill/cash collection Track and secure inventory and report Collect uniforms back prior to employees leaving or report billing Site Maintenance and Housekeeping Responsible for maintenance/preservation of the site in a cost-effective manner Establishes and documents procedures for each site facility and ensures compliance Provide site turn-over cleaning services ensuring each space is sanitized, disinfected, clean and organized in a hospitable manner ready for use Ensure public space is clean and orderly Ensure linen inventory is maintained and clean and properly stored Transportation Provide shuttle services for staff and visitors Provide transportation to and from ferry and airport Provide travel arrangements to and from site for new employees Construction, Improvement Project Oversee housing improvement or construction projects Oversees contractors Provides regular reports to management on projects Budget Creation Responsibilities Creates and justifies the Hospitality Department budget and manages within it Forecasts ISP hospitality staffing needs and assists in determining staff salary budget Forecasts price of needed inventory or prices projects for the budget year Assists Management in other aspects of creating the operating and capital budgets Supervising and Training Staff Presents self as a role model for all employees to follow Hires and trains facilities maintenance, cleaning services, food and beverage, transportation, and security staff Supervises employees in a manner that encourages them to take on greater responsibility Ensures that facility employees have the certification required for their positions Provides employees informal and formal feedback on a regular basis Long-term Site Planning Responsibilities Contributes to the ISP strategic planning sessions in the area of long-term site use. Creates reports and presentations for management and others. Other Duties This list of responsibilities is not comprehensive but exemplifies typical responsibilities of the Hospitality Director. The Director is required to perform other duties of a similar nature and level as this list as well as others necessary to carry out the goals and objectives of ISP. REQUIREMENTS Excellent communication, leadership, and time management skills Computer skills sufficient to carry out the duties of the position that includes using Microsoft Office Suite of Programs Proficient in purchasing and price negotiation Ability to manage multiple projects Ability to forecast inventory needs, price projects and make budget projections Ability to manage and motivate staff with varying skill levels Ability to train and mentor staff with the focus on development and retention Knowledge with a strong capability of appropriate safety, building, site maintenance and carpentry techniques and licensing. Knowledge of Occupational Safety and Health Agency and other regulatory agency requirements, laws and standards for housing. 5 years experience in property management required ideally multiple sites. Bachelor's Degree in Hospitality or Business Administration required. PHYSICAL REQUIREMENTS Must be able to lift up to 50 pounds and stand and be on feet for long periods and work split shifts at times. Travel by small plane and ferry is required to and from a remote setting. The position lives and works at the job site in a rural village setting and must be willing and able to walk and drive on gravel roads in inclement weather. Icy Strait Point is a Native-owned and operated enterprise and offers Native Preference under P.O. 93-638. Compensation details: 0 Yearly Salary PI9bf4d75fd2a9-2628
May 13, 2024
Full time
Category: Full-time - Year Round Location: Requires living at the Hoonah Icy Strait Point Site - Housing provided for non residents The Hospitality Manager is directly responsible for all elements of administering Icy Strait Point's employee and visitor housing/temporary accommodations, such as utilization management and billing, food and beverage offerings including on site retail, safety, security, and maintenance programs to complement and enhance the comprehensive Icy Strait Point employee and visitor experience by aligning the hospitality functions with associate priorities. This position also requires creative, strategic thinking and the ability to identify areas for cost reductions and improvements and work with management and staff to implement ideas. ESSENTIAL DUTIES AND RESPONSIBILITIES Utilization Management Track each space availability, status of the space (such as clean, inspected, out for maintenance, or ready to rent) Provide billing details by space/unit to accounting (This could be payroll deduction tracking for employees or billing details for contract workers to be charged) Create and collect housing agreements from employees and contract staff Site Security Oversee or conduct regular site security inspections. Create a key management program to ensure safe and secure spaces, secure inventory Protect site personnel, visitors and vendors from wildlife intrusion and unsafe people and situations until appropriate authorities intervene. Safety Program Ensures safety training for staff Follow safe food handling procedures with proper documentation Hold regular employee safety meetings and ensures that meeting records are kept Hold employees accountable for working safely according to the standards Conduct regular site safety inspections with life safety documentation in place Acts as contact for OSHA, insurance, building or other inspectors Uniform Program Create a uniform issuance policy and ensure each associate is provided uniforms and badge Charge for items as required in the uniform issuance policy Sell additional ISP swag and bill/cash collection Track and secure inventory and report Collect uniforms back prior to employees leaving or report billing Site Maintenance and Housekeeping Responsible for maintenance/preservation of the site in a cost-effective manner Establishes and documents procedures for each site facility and ensures compliance Provide site turn-over cleaning services ensuring each space is sanitized, disinfected, clean and organized in a hospitable manner ready for use Ensure public space is clean and orderly Ensure linen inventory is maintained and clean and properly stored Transportation Provide shuttle services for staff and visitors Provide transportation to and from ferry and airport Provide travel arrangements to and from site for new employees Construction, Improvement Project Oversee housing improvement or construction projects Oversees contractors Provides regular reports to management on projects Budget Creation Responsibilities Creates and justifies the Hospitality Department budget and manages within it Forecasts ISP hospitality staffing needs and assists in determining staff salary budget Forecasts price of needed inventory or prices projects for the budget year Assists Management in other aspects of creating the operating and capital budgets Supervising and Training Staff Presents self as a role model for all employees to follow Hires and trains facilities maintenance, cleaning services, food and beverage, transportation, and security staff Supervises employees in a manner that encourages them to take on greater responsibility Ensures that facility employees have the certification required for their positions Provides employees informal and formal feedback on a regular basis Long-term Site Planning Responsibilities Contributes to the ISP strategic planning sessions in the area of long-term site use. Creates reports and presentations for management and others. Other Duties This list of responsibilities is not comprehensive but exemplifies typical responsibilities of the Hospitality Director. The Director is required to perform other duties of a similar nature and level as this list as well as others necessary to carry out the goals and objectives of ISP. REQUIREMENTS Excellent communication, leadership, and time management skills Computer skills sufficient to carry out the duties of the position that includes using Microsoft Office Suite of Programs Proficient in purchasing and price negotiation Ability to manage multiple projects Ability to forecast inventory needs, price projects and make budget projections Ability to manage and motivate staff with varying skill levels Ability to train and mentor staff with the focus on development and retention Knowledge with a strong capability of appropriate safety, building, site maintenance and carpentry techniques and licensing. Knowledge of Occupational Safety and Health Agency and other regulatory agency requirements, laws and standards for housing. 5 years experience in property management required ideally multiple sites. Bachelor's Degree in Hospitality or Business Administration required. PHYSICAL REQUIREMENTS Must be able to lift up to 50 pounds and stand and be on feet for long periods and work split shifts at times. Travel by small plane and ferry is required to and from a remote setting. The position lives and works at the job site in a rural village setting and must be willing and able to walk and drive on gravel roads in inclement weather. Icy Strait Point is a Native-owned and operated enterprise and offers Native Preference under P.O. 93-638. Compensation details: 0 Yearly Salary PI9bf4d75fd2a9-2628
Job title Catering Kitchen Manager Reports to Director of Catering and Concessions Department Three Pillars Catering and Concessions FLSA Status Full-Time, Exempt Position Summary Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Kitchen Supervision and Operations Conducts daily pre-service, and follows up on daily side work. Create daily prep lists and assign production work as needed to all staff Monitors operations food or event food to ensure guest service and food standards are upheld. Enforces high standards of facility and equipment cleaning and sanitation. Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed. Responds to guest comments and concerns. Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines. Hands on management is required Proficient in all hourly positions with the ability to jump in and assist where needed. Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest. Participates in subordinate coaching, counseling and disciplinary procedures. Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit. Communicate with front of house staff daily Prepare and conduct regular meetings with the kitchen employees Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines. Knowledgeable in all CDS kitchen operations and ability to assist in any location. Responsible for preparing and placing food, paper and service ware orders. Ensures stringent inventory and security controls. Completes weekly inventory and food cost. Accurate preparation of inventory, payroll, and other financial and operational statements as assigned. Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short Education and Training Associate's Degree or higher in food service or related field preferred. Desired Qualifications Minimum 3 years experience in a high volume food service establishment, preferably catering Exemplary customer service skills. Exceptional organizational, interpersonal, and communication skills. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Valid driver's license Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel May need to travel across UB campuses and may need to attend conferences, special events 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. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 05, 2024
Full time
Job title Catering Kitchen Manager Reports to Director of Catering and Concessions Department Three Pillars Catering and Concessions FLSA Status Full-Time, Exempt Position Summary Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Kitchen Supervision and Operations Conducts daily pre-service, and follows up on daily side work. Create daily prep lists and assign production work as needed to all staff Monitors operations food or event food to ensure guest service and food standards are upheld. Enforces high standards of facility and equipment cleaning and sanitation. Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed. Responds to guest comments and concerns. Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines. Hands on management is required Proficient in all hourly positions with the ability to jump in and assist where needed. Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest. Participates in subordinate coaching, counseling and disciplinary procedures. Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit. Communicate with front of house staff daily Prepare and conduct regular meetings with the kitchen employees Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines. Knowledgeable in all CDS kitchen operations and ability to assist in any location. Responsible for preparing and placing food, paper and service ware orders. Ensures stringent inventory and security controls. Completes weekly inventory and food cost. Accurate preparation of inventory, payroll, and other financial and operational statements as assigned. Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short Education and Training Associate's Degree or higher in food service or related field preferred. Desired Qualifications Minimum 3 years experience in a high volume food service establishment, preferably catering Exemplary customer service skills. Exceptional organizational, interpersonal, and communication skills. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Valid driver's license Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel May need to travel across UB campuses and may need to attend conferences, special events 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. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our "power of we" culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? We offer excellent benefits and perks including one free meal per shift and free theme park access. We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun. We embrace diversity at our core and offer the opportunity for all team members to reach their potential. We invest in training and development opportunities for all team members. We promote social responsibility by being a good neighbor in the community. We care for you, just as we care for others. About Lakewood Regional Support Our regional support center provides resources to our hotels for multiple areas including Human Resources, Engineering, Purchasing, Accounting, Security, Group Reservations, Guest Contact Center, Information Technology, Laundry and Communications. Purpose: Work within the Human Resources team to make Loews Hotels at Universal Orlando (LHUO) the employer of choice in Central Florida by providing a consistently fair, productive and proactive work environment where team members are treated with respect and courtesy and are acknowledged and rewarded for the outstanding hospitality product and service they provide. The Leave of Absence Specialist plays a crucial role in managing and coordinating team member leave programs. This role involves working closely with team members and department managers to ensure all leave requests are handled efficiently and in compliance with relevant laws and company policies. Essential Functions and Responsibilities: Serves as the subject matter expert for the leave of absence programs, to include interpreting and administering policies in accordance with applicable federal and state laws (FMLA, ADA, USERRA, Pregnancy Discrimination Act, PWFA, etc.) and company policy Oversees all ADA and PWFA accommodations to ensure consistent application of the guidelines and requirements across the campus, working closely with property HR team to implement reasonable accommodations Provides extensive case management and coordinates administrative aspects of the cases and claims Coordinates and organizes all medical information and ensures that HIPAA and team member privacy guidelines are closely monitored and effectively executed Manages all aspects of leave claims to include assessing eligibility and duration, tracking hours used/taken and ensure pay and deductions are accurate and correct Guides team members through the leave request process, explaining eligibility, documentation requirements and available options Work closely with team member to ensure all relevant medical documentation is submitted timely. Maintains contact with team member and coordinates all aspects of return to work Partners closely with property HR Directors on all leave claims, and maintains regular communication to review claim status Collaborate with management and legal team to address complex leave cases, including interactive processes for accommodation Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow team members Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Other duties as assigned Required Qualifications: A minimum of 3 years of human resources experience with at least 1 year of experience including the administration of leave and ADA Familiar with or able to learn HRIS and Time & Attendance systems Proficient in Microsoft Word, Excel, and PowerPoint Ability to manage multiple priorities while maintaining strong attention to detail Demonstrated ability to treat confidential matters with appropriate discretion Able to work a flexible schedule, including weekends and holidays if needed Excellent communication, organizational, and human relations skills Able to work well in a fast-paced environment Demonstrated ability to effectively interact with all levels of hotel team members Good working knowledge of operational and administrative hotel departments Preferred Qualifications: Experience with issues relating to HIPAA, Disability, FMLA, ADA, USERRA and PWFA Working knowledge of state and federal laws pertaining to appropriate leave and ADA issues Preferred, not mandatory - bi-lingual (English/Spanish/Creole) Experience: At least 3 years related experience Experience: PHR/SPHR, not mandatory
Apr 29, 2024
Full time
At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our "power of we" culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? We offer excellent benefits and perks including one free meal per shift and free theme park access. We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun. We embrace diversity at our core and offer the opportunity for all team members to reach their potential. We invest in training and development opportunities for all team members. We promote social responsibility by being a good neighbor in the community. We care for you, just as we care for others. About Lakewood Regional Support Our regional support center provides resources to our hotels for multiple areas including Human Resources, Engineering, Purchasing, Accounting, Security, Group Reservations, Guest Contact Center, Information Technology, Laundry and Communications. Purpose: Work within the Human Resources team to make Loews Hotels at Universal Orlando (LHUO) the employer of choice in Central Florida by providing a consistently fair, productive and proactive work environment where team members are treated with respect and courtesy and are acknowledged and rewarded for the outstanding hospitality product and service they provide. The Leave of Absence Specialist plays a crucial role in managing and coordinating team member leave programs. This role involves working closely with team members and department managers to ensure all leave requests are handled efficiently and in compliance with relevant laws and company policies. Essential Functions and Responsibilities: Serves as the subject matter expert for the leave of absence programs, to include interpreting and administering policies in accordance with applicable federal and state laws (FMLA, ADA, USERRA, Pregnancy Discrimination Act, PWFA, etc.) and company policy Oversees all ADA and PWFA accommodations to ensure consistent application of the guidelines and requirements across the campus, working closely with property HR team to implement reasonable accommodations Provides extensive case management and coordinates administrative aspects of the cases and claims Coordinates and organizes all medical information and ensures that HIPAA and team member privacy guidelines are closely monitored and effectively executed Manages all aspects of leave claims to include assessing eligibility and duration, tracking hours used/taken and ensure pay and deductions are accurate and correct Guides team members through the leave request process, explaining eligibility, documentation requirements and available options Work closely with team member to ensure all relevant medical documentation is submitted timely. Maintains contact with team member and coordinates all aspects of return to work Partners closely with property HR Directors on all leave claims, and maintains regular communication to review claim status Collaborate with management and legal team to address complex leave cases, including interactive processes for accommodation Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow team members Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Other duties as assigned Required Qualifications: A minimum of 3 years of human resources experience with at least 1 year of experience including the administration of leave and ADA Familiar with or able to learn HRIS and Time & Attendance systems Proficient in Microsoft Word, Excel, and PowerPoint Ability to manage multiple priorities while maintaining strong attention to detail Demonstrated ability to treat confidential matters with appropriate discretion Able to work a flexible schedule, including weekends and holidays if needed Excellent communication, organizational, and human relations skills Able to work well in a fast-paced environment Demonstrated ability to effectively interact with all levels of hotel team members Good working knowledge of operational and administrative hotel departments Preferred Qualifications: Experience with issues relating to HIPAA, Disability, FMLA, ADA, USERRA and PWFA Working knowledge of state and federal laws pertaining to appropriate leave and ADA issues Preferred, not mandatory - bi-lingual (English/Spanish/Creole) Experience: At least 3 years related experience Experience: PHR/SPHR, not mandatory
SUMMARY: This position is based in the Lake Zurich area 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. 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. This position follows a school calendar- work hours are Monday thru Friday REQUIREMENTS 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. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met 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
Apr 26, 2024
Full time
SUMMARY: This position is based in the Lake Zurich area 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. 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. This position follows a school calendar- work hours are Monday thru Friday REQUIREMENTS 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. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met 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