California's Great America
Santa Clara, California
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
Apr 30, 2024
Full time
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
Responsibilities The Night Auditor Supervisor is responsible for overseeing the balancing of revenue and expense transactions that occurred during the day. The auditor will conduct all steps in the computer / night audit system to close the current business day and open the new business day. Runs reports; Attends to the needs of guests; Performs all functions of the front desk agent during the audit shift. Qualifications - High school graduate or equivalent. - Minimum one year customer service experience; previous hotel experience preferred. - Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. - Computer experience preferred. - Bilingual English/Spanish a plus. - Knowledge of local activities and attractions appropriate for clientele Qualifications Position Requirements High School diploma or equivalent preferred. • Previous night audit/accounting experience or equivalent training required. • Computer knowledge/Excel and arithmetic skills required. • Opera is a plus, required within 90 days of employment. • 1 to 3 years of related experience. Working Conditions / Physical Demands / Knowledge / Skills / Abilities (KSA's): Command of the English language both written and verbal. Well organized and detail-oriented with the ability to manage multiple priorities in a fast-paced environment. Self-starting personality with an even disposition. Always maintain a professional appearance and manner. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Ability to work beyond standard hours when necessary, including evenings, weekends, and holidays, to accommodate the guests' needs. Ability to comprehend and follow instructions from supervisor. Comply with quality assurance expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. EDUCATION and EXPERIENCE High School Diploma or equivalent with at least one (1) year hospitality experience. Exceptional benefits including elective Medical, Dental, Vision, and Short-Term Disability coverage. Explore our hotels! Associates receive hotel and restaurant discounts & perks at any of our properties (excluding your home property). We Invest in Your Future Success! Become a department trainer Join our Job Coach Program. Continued Leadership Education Program! We offer an ongoing Performance Hospitality Leadership Series (PHLS, Weekly Webinars, e-learning courses). Enjoy the Holidays! We offer Seven (6) paid holidays throughout the year. Company paid Basic Life Insurance, AD&D, Long-term Disability, Employee Assistance Program (EAP) and Travel Assistance Program. Paid Time Off (PTO) Celebrate You! Choose one (1) paid day of personal celebration each year to use however you choose "Performance Hospitality is proud to be an Equal Opportunity Employer. Drug-free Workplace
Apr 29, 2024
Full time
Responsibilities The Night Auditor Supervisor is responsible for overseeing the balancing of revenue and expense transactions that occurred during the day. The auditor will conduct all steps in the computer / night audit system to close the current business day and open the new business day. Runs reports; Attends to the needs of guests; Performs all functions of the front desk agent during the audit shift. Qualifications - High school graduate or equivalent. - Minimum one year customer service experience; previous hotel experience preferred. - Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. - Computer experience preferred. - Bilingual English/Spanish a plus. - Knowledge of local activities and attractions appropriate for clientele Qualifications Position Requirements High School diploma or equivalent preferred. • Previous night audit/accounting experience or equivalent training required. • Computer knowledge/Excel and arithmetic skills required. • Opera is a plus, required within 90 days of employment. • 1 to 3 years of related experience. Working Conditions / Physical Demands / Knowledge / Skills / Abilities (KSA's): Command of the English language both written and verbal. Well organized and detail-oriented with the ability to manage multiple priorities in a fast-paced environment. Self-starting personality with an even disposition. Always maintain a professional appearance and manner. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Ability to work beyond standard hours when necessary, including evenings, weekends, and holidays, to accommodate the guests' needs. Ability to comprehend and follow instructions from supervisor. Comply with quality assurance expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. EDUCATION and EXPERIENCE High School Diploma or equivalent with at least one (1) year hospitality experience. Exceptional benefits including elective Medical, Dental, Vision, and Short-Term Disability coverage. Explore our hotels! Associates receive hotel and restaurant discounts & perks at any of our properties (excluding your home property). We Invest in Your Future Success! Become a department trainer Join our Job Coach Program. Continued Leadership Education Program! We offer an ongoing Performance Hospitality Leadership Series (PHLS, Weekly Webinars, e-learning courses). Enjoy the Holidays! We offer Seven (6) paid holidays throughout the year. Company paid Basic Life Insurance, AD&D, Long-term Disability, Employee Assistance Program (EAP) and Travel Assistance Program. Paid Time Off (PTO) Celebrate You! Choose one (1) paid day of personal celebration each year to use however you choose "Performance Hospitality is proud to be an Equal Opportunity Employer. Drug-free Workplace
California's Great America
Santa Clara, California
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
Apr 29, 2024
Full time
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
California's Great America
Santa Clara, California
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
Apr 29, 2024
Full time
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
California's Great America
Santa Clara, California
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
Apr 29, 2024
Full time
Overview: Oversees all areas of the park within Food And Beverage to ensure proper food safety guidelines are being met . Daily audits of food stands , kitchens and food production areas ,as well as all point of sales and service will be completed. Findings and suggestions for improvements will be submitted for review and implemented upon request. Salary Details: $25.13/hr. - $31.42/hr., based on prior experience. Responsibilities: Greats guests, answers questions, ensures quality service, and resolves complaints for guests. Conducts daily audits of food service areas,utilizing Cedar Fairs approved audit form. Prepares reports for regular review with the Chef. Reports should include weekly recaps and suggestions on improving processes. Corrects immediate areas of deficiencies when observed. Provides training for all associates in maintaining proper food safety. Reports any and all maintenance concerns that could have an adverse effect on food and personal safety. Ensures all safety equipment is being used properly; alerts Supervisor of any malfunctions, safety concerns, or needs. Attends all necessary meetings in regards to Food and Beverage. Acts as a liaison with the Park Safety Department. Assists Area Managers, Chef and Supervision in completing accident reports when needed. Works hand in hand with inspectors from both EverClean and Department of Health when on site. Prepares any needed reports and Action Plans to correct areas of deficiency. Be ServeSafe Certified or obtain certification within 30 days of employment. Verifies food safety by evaluation different aspects of the environment including, but not limited to food handler training certifications, qualified person-in-charge, associate hygiene, Food handling and storage, product identification and content, expiration dates, cooking, holding and refrigeration temperatures, facility and equipment maintenance and cleanliness, disposal methods, food borne illness risks, presence of insects/rodents and other health hazards. Collects data and prepares reports for regular review with the various members of the Foods and Hotel management team. Reports should include weekly recaps and suggestions on improving processes Prepares any needed reports and Action Plans to correct areas of deficiency. Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. Other duties may be assigned. Qualifications: Some college preferred. 2 - 4 Years related experience in food service management, health inspections and quality assurance Must be at Least 18 Years of Age. Understanding of Federal, State and local laws, policies, procedures, specifications and standards regarding the inspection of food facilities and products Prior food safety/quality assurance training experience preferred Ability to multitask and effectively follow-up to ensure all issues are corrected in a timely manner and all safe service standards are being met. Ability to work effectively as a member of a team and provide feedback regarding inspection deficiencies and required corrections. In-depth knowledge of sanitation and food preparation/handling practices Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications required: ServSafe, ServSafe Alcohol, California Food Handlers Card.
Department Information This position has a residency waiver and will be accepting applications from residents and non-residents of Colorado. This announcement is open to potential candidates who are legal residents of the United States. All legal residents of the United States are eligible to apply and compete. If appointed to a position, applicants from outside of Colorado will be required to relocate to Colorado prior to their start date, at their own expense. Please note: This recruitment may be used to fill multiple vacancies. About the Division of Youth Services: The Division of Youth Services (DYS) provides a continuum of residential and non-residential services that encompass juvenile detention, commitment and parole. DYS is the agency statutorily mandated to provide for the care and supervision of youth committed by the District Court to the custody of the Colorado Department of Human Services. The Division operates ten secure facilities that serve youth between the ages of 10 and 21, who are pre-adjudicated, sentenced, or committed. The Division also contracts with numerous private residential and non-residential service providers throughout the State. For pre-adjudicated youth, the Division is also responsible for the management and oversight of Senate Bill 91-94; a State-funded, locally administered program that provides services to youth at risk of further progressing into the juvenile justice system. In addition to residential programming, the Division administers juvenile parole services throughout the State. Division of Youth Services Vision: Achieving youth success and safer Colorado communities. Division of Youth Services Mission: It is the mission of the Division of Youth Services to protect, restore and improve public safety utilizing a continuum of care that provides effective supervision, promotes accountability to victims and communities, and helps youth lead constructive lives through positive development. We invite you to explore the DYS website and learn about the services provided to youth, families, and local communities in the State of Colorado at: Opt in below to receive text message updates on CDHS recruiting events! CDHSCareers Description of Job Shifts: This position may be assigned to work breakfast, lunch, or dinner shifts. Please note: Employees may also be required to run shifts at another youth services location. The purpose of the work unit is to provide a statewide continuum of services and programs to access, treat, and control youth placed in its care for delinquent behavior. The DYS Food Services Program includes all activities and responsibilities related to the management and oversight of food services to all detained and committed youth. In addition, DYS administers food services in compliance with the National School Lunch Program as outlined by the Federal School Lunch act. The Food Service Program maintains responsibility for the following administrative functions: establishing and monitoring food programs at each of the State's 10 facilities; auditing programs and services for compliance; developing and allocating resources for programs and providing administrative systems to support programs, such as, financial and budget management, and procuring systems; developing and implementing standard and special menu planning to address the needs of DYS's youth and to ensure future program and resource needs. Specific Duties Include: Supervise Youth. Position has supervisory responsibility for youth participating in a food services work program and has supervisory responsibility for youth offenders. This supervision entails assigning and evaluating work, handling informal grievances, initiating corrective and disciplinary actions, and participating in the selection and removal of the offenders involved in the program. Work involves providing the direct care, safety, security and supervision of adjudicated and/or pre-adjudicated youth in a locked setting to include the kitchen on-site. Supervision for safety is a function of appropriate staff location, mobility and continual observation of youth in accordance with DYS Policy 10.4. Enforce established security rules and behavior of youth, orient youth to the unit/facility and agency rules and routines, and, intervene early in potentially or actively volatile situations. Provide immediate intervention in crisis situations. Employ sound judgment and emotional control when evaluating possible crisis in a timely manner taking into consideration the physical and mental well-being of all juveniles and staff. Participate in defusing and debriefing of all incidents pursuant to prevailing DYS Policy. Monitor movement of youth in unit or through agency, escort and transport to activities or appointments internal and/or external to the agency, conduct searches of persons, property or areas according to schedule or as needed. Ensure that pat searches are conducted by a same sex staff member, except in the case where a juvenile identifies as transgender or intersex, the search is to be conducted according to the juveniles stated preference in accordance with DYS Policy 13.9. Identify, document and seize contraband as directed or appropriate. Actively use effective communication skills, verbal de-escalation skills, and a strength based approach when interacting with youth and staff in a positive and respectful manner. When all other attempts to de-escalate youth have failed, adhere to the Youth and Staff Safety Protocols. Monitor, participate, support and enforce behavioral management plans for individual youth as directed (e.g. Behavioral Contracts, Special Management Programs). Actively supervise to support prevention of sexual contact in the facility, adhere to all PREA Policies and Federal Standards. Meal Preparation and Service. Prepare food properly ensuring correct temperatures are maintained, presentation is attractive and meals are appetizing. Follows menus and recipes and ensures the youth follow menus and recipes that comply with the National School Lunch Program (NSL), School Breakfast Program (BP) and DYS policies and procedures. Make appropriate substitutions that are in-line with NSL/BP guidelines, and ensure that the products are portioned correctly. Enter data into production worksheets. Prepare, serve, and clean after meal services with the assistance of youth enrolled in the vocational program. When recipe changes are required, document changes and submit report to facility food service manager. Responsible as a lead worker to delegate any prep, cooking, or cleaning to youth and/or support staff as needed. Serves food or ensures that food is served in the correct quantities according to the DYS recipes. Safety and Security. Anticipates and identifies potential safety and security problems and reports problems to the food service manager. Provides oversight, supervision, intervention, and evaluation of youth to assure the safety and security of property and staff. Recognizes safety hazards. Ensures that food service equipment is properly utilized. Enforces safety policies and practices to reduce or prevent slips, trips, falls, burns, etc. Inventory sharps, tools, and utensils according to facility policy and procedures to ensure safety. Follows facility key policy and procedures to ensure doors are kept locked. Correctly notifies appropriate parties in the event of equipment failure and forwards the appropriate details to the supervisor (to include work order number, date and time of malfunction, and parties notified). Ensures that chemicals are stored and used properly. Trains youth on fire prevention and evacuation procedures. Sanitation. Ensures that proper sanitation procedures are followed according to guidelines. Verify compliance by recording and documenting results. Ensures that food services equipment and physical plant of kitchen are cleaned on a regular basis as assigned to keep them free of food particles, dust, and bacteria. Controls times and temperatures of food to prevent food borne illness. Documents, as indicated by facility procedures, all necessary data relevant to daily kitchen operations and the prevention of food-borne illnesses in accordance with DYS Policy 10.7. Ensures storerooms are free of debris, organized, and are in compliance with state health regulations, DYS Policy, facility-specific procedures, and state audit standards. Inventory Control. Assists in taking a physical count of the inventory at least once a month. Requisitions food and food service supplies at least once a month and as needed in the absence of the facility food service manager. Inspects food and food service supplies for accurate quantity and condition upon arrival to the facility. Rejects food and supplies that are inadequate. Stores raw food and food supplies utilizing a FIFO inventory method. Date all food products upon arrival, ensuring date is visible. Signs requisitions and submits to the facility food service manager. In the absence of the manager submits the requisitions and invoices to the DYS food service program assistant. Understand food costs and how substituting products may affect plate costs. Assists with the delivery of orders throughout the week, place all food/paper products away, rotate stock, and ensure that all products are accounted for and correctly invoiced. Training and Meetings. Attend and actively participate in all assigned training and successfully complete any/all testing or other requirements for such training. Maintain required certifications as appropriate. Successful completion may be known or recorded by score or demonstration of skill. Meet and keep current on all mandatory training pursuant to prevailing DYS Policy. Successfully complete DYS Pre-Service, Facility Training and Orientation process as a new employee . click apply for full job details
Apr 26, 2024
Full time
Department Information This position has a residency waiver and will be accepting applications from residents and non-residents of Colorado. This announcement is open to potential candidates who are legal residents of the United States. All legal residents of the United States are eligible to apply and compete. If appointed to a position, applicants from outside of Colorado will be required to relocate to Colorado prior to their start date, at their own expense. Please note: This recruitment may be used to fill multiple vacancies. About the Division of Youth Services: The Division of Youth Services (DYS) provides a continuum of residential and non-residential services that encompass juvenile detention, commitment and parole. DYS is the agency statutorily mandated to provide for the care and supervision of youth committed by the District Court to the custody of the Colorado Department of Human Services. The Division operates ten secure facilities that serve youth between the ages of 10 and 21, who are pre-adjudicated, sentenced, or committed. The Division also contracts with numerous private residential and non-residential service providers throughout the State. For pre-adjudicated youth, the Division is also responsible for the management and oversight of Senate Bill 91-94; a State-funded, locally administered program that provides services to youth at risk of further progressing into the juvenile justice system. In addition to residential programming, the Division administers juvenile parole services throughout the State. Division of Youth Services Vision: Achieving youth success and safer Colorado communities. Division of Youth Services Mission: It is the mission of the Division of Youth Services to protect, restore and improve public safety utilizing a continuum of care that provides effective supervision, promotes accountability to victims and communities, and helps youth lead constructive lives through positive development. We invite you to explore the DYS website and learn about the services provided to youth, families, and local communities in the State of Colorado at: Opt in below to receive text message updates on CDHS recruiting events! CDHSCareers Description of Job Shifts: This position may be assigned to work breakfast, lunch, or dinner shifts. Please note: Employees may also be required to run shifts at another youth services location. The purpose of the work unit is to provide a statewide continuum of services and programs to access, treat, and control youth placed in its care for delinquent behavior. The DYS Food Services Program includes all activities and responsibilities related to the management and oversight of food services to all detained and committed youth. In addition, DYS administers food services in compliance with the National School Lunch Program as outlined by the Federal School Lunch act. The Food Service Program maintains responsibility for the following administrative functions: establishing and monitoring food programs at each of the State's 10 facilities; auditing programs and services for compliance; developing and allocating resources for programs and providing administrative systems to support programs, such as, financial and budget management, and procuring systems; developing and implementing standard and special menu planning to address the needs of DYS's youth and to ensure future program and resource needs. Specific Duties Include: Supervise Youth. Position has supervisory responsibility for youth participating in a food services work program and has supervisory responsibility for youth offenders. This supervision entails assigning and evaluating work, handling informal grievances, initiating corrective and disciplinary actions, and participating in the selection and removal of the offenders involved in the program. Work involves providing the direct care, safety, security and supervision of adjudicated and/or pre-adjudicated youth in a locked setting to include the kitchen on-site. Supervision for safety is a function of appropriate staff location, mobility and continual observation of youth in accordance with DYS Policy 10.4. Enforce established security rules and behavior of youth, orient youth to the unit/facility and agency rules and routines, and, intervene early in potentially or actively volatile situations. Provide immediate intervention in crisis situations. Employ sound judgment and emotional control when evaluating possible crisis in a timely manner taking into consideration the physical and mental well-being of all juveniles and staff. Participate in defusing and debriefing of all incidents pursuant to prevailing DYS Policy. Monitor movement of youth in unit or through agency, escort and transport to activities or appointments internal and/or external to the agency, conduct searches of persons, property or areas according to schedule or as needed. Ensure that pat searches are conducted by a same sex staff member, except in the case where a juvenile identifies as transgender or intersex, the search is to be conducted according to the juveniles stated preference in accordance with DYS Policy 13.9. Identify, document and seize contraband as directed or appropriate. Actively use effective communication skills, verbal de-escalation skills, and a strength based approach when interacting with youth and staff in a positive and respectful manner. When all other attempts to de-escalate youth have failed, adhere to the Youth and Staff Safety Protocols. Monitor, participate, support and enforce behavioral management plans for individual youth as directed (e.g. Behavioral Contracts, Special Management Programs). Actively supervise to support prevention of sexual contact in the facility, adhere to all PREA Policies and Federal Standards. Meal Preparation and Service. Prepare food properly ensuring correct temperatures are maintained, presentation is attractive and meals are appetizing. Follows menus and recipes and ensures the youth follow menus and recipes that comply with the National School Lunch Program (NSL), School Breakfast Program (BP) and DYS policies and procedures. Make appropriate substitutions that are in-line with NSL/BP guidelines, and ensure that the products are portioned correctly. Enter data into production worksheets. Prepare, serve, and clean after meal services with the assistance of youth enrolled in the vocational program. When recipe changes are required, document changes and submit report to facility food service manager. Responsible as a lead worker to delegate any prep, cooking, or cleaning to youth and/or support staff as needed. Serves food or ensures that food is served in the correct quantities according to the DYS recipes. Safety and Security. Anticipates and identifies potential safety and security problems and reports problems to the food service manager. Provides oversight, supervision, intervention, and evaluation of youth to assure the safety and security of property and staff. Recognizes safety hazards. Ensures that food service equipment is properly utilized. Enforces safety policies and practices to reduce or prevent slips, trips, falls, burns, etc. Inventory sharps, tools, and utensils according to facility policy and procedures to ensure safety. Follows facility key policy and procedures to ensure doors are kept locked. Correctly notifies appropriate parties in the event of equipment failure and forwards the appropriate details to the supervisor (to include work order number, date and time of malfunction, and parties notified). Ensures that chemicals are stored and used properly. Trains youth on fire prevention and evacuation procedures. Sanitation. Ensures that proper sanitation procedures are followed according to guidelines. Verify compliance by recording and documenting results. Ensures that food services equipment and physical plant of kitchen are cleaned on a regular basis as assigned to keep them free of food particles, dust, and bacteria. Controls times and temperatures of food to prevent food borne illness. Documents, as indicated by facility procedures, all necessary data relevant to daily kitchen operations and the prevention of food-borne illnesses in accordance with DYS Policy 10.7. Ensures storerooms are free of debris, organized, and are in compliance with state health regulations, DYS Policy, facility-specific procedures, and state audit standards. Inventory Control. Assists in taking a physical count of the inventory at least once a month. Requisitions food and food service supplies at least once a month and as needed in the absence of the facility food service manager. Inspects food and food service supplies for accurate quantity and condition upon arrival to the facility. Rejects food and supplies that are inadequate. Stores raw food and food supplies utilizing a FIFO inventory method. Date all food products upon arrival, ensuring date is visible. Signs requisitions and submits to the facility food service manager. In the absence of the manager submits the requisitions and invoices to the DYS food service program assistant. Understand food costs and how substituting products may affect plate costs. Assists with the delivery of orders throughout the week, place all food/paper products away, rotate stock, and ensure that all products are accounted for and correctly invoiced. Training and Meetings. Attend and actively participate in all assigned training and successfully complete any/all testing or other requirements for such training. Maintain required certifications as appropriate. Successful completion may be known or recorded by score or demonstration of skill. Meet and keep current on all mandatory training pursuant to prevailing DYS Policy. Successfully complete DYS Pre-Service, Facility Training and Orientation process as a new employee . click apply for full job details
Location Mount Washington Hotel As grand as the history behind it, the Omni Mount Washington Hotel, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor.Omni Mount Washington Resorts associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Mount Washington Resort is committed to serve our associates and nurture their growth. We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort may be your perfect match. Job Description The main purpose of the Overnight Operations Supervisor is providing the appropriate support of all operations. Responsibilities Supervise all operations during overnight shift. Communicate with all department managers on continuing basis. Handle all guest complaints maintaining a satisfactory impression with the guest on resolving any complaints. Be very familiar with the hotel computer system for training maintenance and trouble shooting. All lobby area corridors and staircases are kept debris free at all times. Oversees and keeps on order the storage of all guest luggage. Maintains an orderly shift log of all Bell stand activities including check-in, check-out, deliveries, luggage storage, mail and message deliveries. Knowledge of the Hotel History Knowledge of the Valet operations. Receive direction for house calls via phone or radio. Assist engineers and mechanics with repairs Have a thorough understanding of Omni fire alarm procedures and other emergencies. Have a thorough understanding of Omni Hotel rules and regulations. Qualifications Previous luxury hotel experience is preferred. Must be able to work a flexible schedule and willingness to work nights, weekends, and holidays. Ability to stand for the entire scheduled shift. Customer service oriented, ability to multi-task, detail orientation, and excellent organizational skills needed. Four year college degree, preferably in the hospitality industry Knowledge of Property Management Systems and related computer programs Strong knowledge of Microsoft Office Software.
Apr 25, 2024
Full time
Location Mount Washington Hotel As grand as the history behind it, the Omni Mount Washington Hotel, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor.Omni Mount Washington Resorts associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Mount Washington Resort is committed to serve our associates and nurture their growth. We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort may be your perfect match. Job Description The main purpose of the Overnight Operations Supervisor is providing the appropriate support of all operations. Responsibilities Supervise all operations during overnight shift. Communicate with all department managers on continuing basis. Handle all guest complaints maintaining a satisfactory impression with the guest on resolving any complaints. Be very familiar with the hotel computer system for training maintenance and trouble shooting. All lobby area corridors and staircases are kept debris free at all times. Oversees and keeps on order the storage of all guest luggage. Maintains an orderly shift log of all Bell stand activities including check-in, check-out, deliveries, luggage storage, mail and message deliveries. Knowledge of the Hotel History Knowledge of the Valet operations. Receive direction for house calls via phone or radio. Assist engineers and mechanics with repairs Have a thorough understanding of Omni fire alarm procedures and other emergencies. Have a thorough understanding of Omni Hotel rules and regulations. Qualifications Previous luxury hotel experience is preferred. Must be able to work a flexible schedule and willingness to work nights, weekends, and holidays. Ability to stand for the entire scheduled shift. Customer service oriented, ability to multi-task, detail orientation, and excellent organizational skills needed. Four year college degree, preferably in the hospitality industry Knowledge of Property Management Systems and related computer programs Strong knowledge of Microsoft Office Software.
Pay: $20.86 per hour At Great Wolf, the Food Outlet Supervisor brings joy to families through involvement in daily food outlet and lodge operations. This leadership role is critical in executing on business requirements, supporting the food and beverage team, and interacting with guest and pack members to enhance their experience and maximize profitability. Essential Duties & Responsibilities Supervises daily food outlet operations to ensure successful execution of all lodge standards and completion of daily tasks and assignments Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, ensuring staff breaks Ensures that outlets are sanitized, cleaned, stocked, and setup correctly at start of and throughout the shift while always adhering to sanitation, safety, and alcohol beverage control policies Provides coaching, encouragement, and recognition to pack members regularly Understands and champions Great Wolf policies and procedures, and collaborates with Department and Lodge leadership in performance management of the department and its Pack Members Responds to pack/guest concerns and escalates to leadership as appropriate Understands and participates in scheduling of staff, execution of labor management and forecasting Provides supervisory and administrative support for food and beverage operations including; scheduling, payroll, time and attendance, reservations, inventory, receiving, birthday parties and personnel related matters Performs daily audits per procedure to ensure optimal operation to standards Conducts daily stand up meetings with food and beverage pack to prioritize the day and facilitates feedback from Pack Members Monitors performance of staff, providing real time feedback and coaching Participates in recruitment process and selection of talent for the F&B staff Partner with F&B leadership to develop and execute action plans related to guest service and Pack Member engagement measured through NPS and eNPS Participate in pack performance management including; employee reviews, corrective action, investigations, conflict resolution, etc. Maintains quality of operation by ensuring service excellence, ensuring adequate supply and food inventory levels, and operation of equipment by troubleshooting, maintenance, and/or calling for repair Assists in developing, implementing, and monitoring programs ensuring a safe facility that complies with all appropriate regulations Ergonomics, Emergency Responses, Injury and Illness Prevention, and Hazard Communications Programs Basic Qualifications & Skills High School diploma or GED Minimum of 1 year experience in a food service leadership capacity Minimum of 1 year experience utilizing Point-of-Sale (POS) technology Experience with Microsoft Office and general software systems; proficiency in Excel, Word and Outlook Demonstrated customer service, conflict resolution, employee engagement, retention and team building skills Basic math skills (addition, subtraction, etc.) as they apply to cash handling Proficient in both written and spoken English Ability to work flexible schedule including nights, weekends, holidays as needed Desired Qualifications & Traits Associates degree or higher in hospitality or related field Prior experience with Micros POS Serve-Safe and/or TIPS certification Previous hotel experience, preferably in a large family resort or hotel Physical Requirements Able to lift up to 30lbs Able to bend, stretch, and twist Able to stand and walk for long periods of time Restaurant Supervisor: At Great Wolf, the Restaurant Supervisor is critical to ensuring exceptional hospitality and is responsible for overseeing restaurant operations and personnel, scheduling employees, and assisting with restaurant operations as needed. The Supervisor coordinates the work of restaurant staff to ensure efficient operations. Essential Duties & Responsibilities Ensures operational execution by communicating expectations to Lead Servers and restaurant staff to ensure restaurant operations are efficient and meet all set standards Provides administrative support for front of house operations including; scheduling, payroll, reservations, inventory, receiving, and personnel related matters Interacts with guests and pack members, provides feedback to staff throughout their shift to ensure quality service; works with management to investigate and resolve guest concerns Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, quality, and staff breaks and performance Ensures that restaurants are sanitized, cleaned, stocked, and setup correctly for opening and that they remain that way through the shift Communicates with fellow Supervisors through various shifts to ensure successful operations of the restaurant(s) Identify all Out of Order equipment and pass along to Manager for repair Support management in staff performance related matters including; employee reviews, corrective action, investigations, conflict resolution, etc. Assists with the coordination and execution of birthday parties Protects establishment and patrons by adhering to sanitation, safety, and alcohol beverage control policies Basic Qualifications & Skills Some High School education or equivalent 1+ year previous experience in a food service team lead capacity or leadership role 1+ year utilizing Point-of-Sale (POS) technology Basic mathematical skills (addition, subtraction, multiplication, and division) as they apply to cash handling Must be flexible regarding scheduling based on business demands, including nights, weekends, and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Prior experience with Micros POS Serve-Safe and/or TIPS certification Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Apr 24, 2024
Full time
Pay: $20.86 per hour At Great Wolf, the Food Outlet Supervisor brings joy to families through involvement in daily food outlet and lodge operations. This leadership role is critical in executing on business requirements, supporting the food and beverage team, and interacting with guest and pack members to enhance their experience and maximize profitability. Essential Duties & Responsibilities Supervises daily food outlet operations to ensure successful execution of all lodge standards and completion of daily tasks and assignments Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, ensuring staff breaks Ensures that outlets are sanitized, cleaned, stocked, and setup correctly at start of and throughout the shift while always adhering to sanitation, safety, and alcohol beverage control policies Provides coaching, encouragement, and recognition to pack members regularly Understands and champions Great Wolf policies and procedures, and collaborates with Department and Lodge leadership in performance management of the department and its Pack Members Responds to pack/guest concerns and escalates to leadership as appropriate Understands and participates in scheduling of staff, execution of labor management and forecasting Provides supervisory and administrative support for food and beverage operations including; scheduling, payroll, time and attendance, reservations, inventory, receiving, birthday parties and personnel related matters Performs daily audits per procedure to ensure optimal operation to standards Conducts daily stand up meetings with food and beverage pack to prioritize the day and facilitates feedback from Pack Members Monitors performance of staff, providing real time feedback and coaching Participates in recruitment process and selection of talent for the F&B staff Partner with F&B leadership to develop and execute action plans related to guest service and Pack Member engagement measured through NPS and eNPS Participate in pack performance management including; employee reviews, corrective action, investigations, conflict resolution, etc. Maintains quality of operation by ensuring service excellence, ensuring adequate supply and food inventory levels, and operation of equipment by troubleshooting, maintenance, and/or calling for repair Assists in developing, implementing, and monitoring programs ensuring a safe facility that complies with all appropriate regulations Ergonomics, Emergency Responses, Injury and Illness Prevention, and Hazard Communications Programs Basic Qualifications & Skills High School diploma or GED Minimum of 1 year experience in a food service leadership capacity Minimum of 1 year experience utilizing Point-of-Sale (POS) technology Experience with Microsoft Office and general software systems; proficiency in Excel, Word and Outlook Demonstrated customer service, conflict resolution, employee engagement, retention and team building skills Basic math skills (addition, subtraction, etc.) as they apply to cash handling Proficient in both written and spoken English Ability to work flexible schedule including nights, weekends, holidays as needed Desired Qualifications & Traits Associates degree or higher in hospitality or related field Prior experience with Micros POS Serve-Safe and/or TIPS certification Previous hotel experience, preferably in a large family resort or hotel Physical Requirements Able to lift up to 30lbs Able to bend, stretch, and twist Able to stand and walk for long periods of time Restaurant Supervisor: At Great Wolf, the Restaurant Supervisor is critical to ensuring exceptional hospitality and is responsible for overseeing restaurant operations and personnel, scheduling employees, and assisting with restaurant operations as needed. The Supervisor coordinates the work of restaurant staff to ensure efficient operations. Essential Duties & Responsibilities Ensures operational execution by communicating expectations to Lead Servers and restaurant staff to ensure restaurant operations are efficient and meet all set standards Provides administrative support for front of house operations including; scheduling, payroll, reservations, inventory, receiving, and personnel related matters Interacts with guests and pack members, provides feedback to staff throughout their shift to ensure quality service; works with management to investigate and resolve guest concerns Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, quality, and staff breaks and performance Ensures that restaurants are sanitized, cleaned, stocked, and setup correctly for opening and that they remain that way through the shift Communicates with fellow Supervisors through various shifts to ensure successful operations of the restaurant(s) Identify all Out of Order equipment and pass along to Manager for repair Support management in staff performance related matters including; employee reviews, corrective action, investigations, conflict resolution, etc. Assists with the coordination and execution of birthday parties Protects establishment and patrons by adhering to sanitation, safety, and alcohol beverage control policies Basic Qualifications & Skills Some High School education or equivalent 1+ year previous experience in a food service team lead capacity or leadership role 1+ year utilizing Point-of-Sale (POS) technology Basic mathematical skills (addition, subtraction, multiplication, and division) as they apply to cash handling Must be flexible regarding scheduling based on business demands, including nights, weekends, and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Prior experience with Micros POS Serve-Safe and/or TIPS certification Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
HRI Hospitality
334 O'Keefe Ave, New Orleans, LA, USA
The Holiday Inn Express New Orleans is looking for an experienced DOS to join its team!
Job Title : Director of Sales
Supervision Received: General Manager with a dotted line to Corporate Director of Sales
Supervision Exercised: Small Office of 2
JOB SUMMARY
The Director of Sales will implement, monitor, and control sales strategies. The Director of Sales is also responsible for meeting assigned monthly sales goals.
MINIMUM REQUIREMENTS
Education
Bachelor’s Degree or equivalent industry experience
Experience
Minimum of 3 years’ experience as a Senior Sales Manager or Associate Director of Sales in a similar-sized property
Delphi.fdc, and Opera knowledge are a plus
Skills and Knowledge
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she may perform the essential functions of the job, with or without reasonable accommodation.
Excellent verbal and written communication skills including leading and participating in formal presentations
Strong sales and negotiation skills as well as the ability to cultivate leads, build relationships and achieve financial expectations
Strong organizational skills with the ability to handle multiple tasks in a fast-paced environment
Experience with hotel PMS and sales systems
Strong computer skills. Microsoft Office, Delphi, or other hotel sales system, and other programs as it pertains to this position
Strong knowledge of TravelClick products such as Demand 360, Rate 360, and A360
Strong knowledge of reading and understanding STR reports
Excellent working knowledge of all department operations
Skilled at both monthly group forecasting and the annual budget process
Skilled at preparing and presenting annual marketing plans and quarterly ownership presentations
Understanding of Group and Catering pace reports and sales productivity reporting
Understanding of budgetary and fiscal responsibility to the sales department
Ability to provide strong leadership, mentorship, training, and coaching & counseling skills to his or her direct reports
Strong desire to deliver high quality of customer service
Detail-oriented and organized as it pertains to accuracy and efficiency
Good personnel management and organizational skills
JOB DUTIES
Manage the sales team to achieve/exceed budgeted revenues for the current year, along with future year pre-booking goals.
Initiate and maintain a direct and aggressive sales effort to meet/exceed budgeted goals and achieve RevPAR and penetration growth.
Hands-on sales responsibility with supervisory accountability for the daily activities of sales team members, providing them with the leadership, mentorship, and training necessary to implement effective sales strategies that maximize all revenue streams for the hotel.
Management of each member of the sales team to direct the effort and execution of exceeding monthly sales activities and productivity goals.
E nsure each member of the team adheres to professional and timely correspondences, proposals, contracts, and follow-ups.
Establish sales team policies and procedures relating to Sales, Revenue Management, and Reservations.
Demonstrate the ability to attract and retain high-performing sales associates.
With guidance from the assigned Corporate Director of Sales, assist in the development and implementation of quarterly and annual booking goals for the Sales Department.
Assist the General Manager with the Sales and Marketing portion of the Annual Marketing Plan and Quarterly Ownership Review presentations.
Support all direct sales efforts to include sales trips, off-property functions, and customer entertainment.
Knowledgeable about each hotel’s top accounts.
Accompanies sellers on outside sales appointments and “shadows” sellers during telephone prospecting and solicitation calls as needed
Monitor quality and accuracy of final group sales and wholesale contracts to ensure proper application of hotel deposit, space allocation, yield, and SOP policies.
Prepare and train the sales team in relation to performance benchmarks and budgets.
Develop strategies for Group forecasting and analyzing hotel revenue needs.
Responsible for monthly group forecasts and revisions.
Collaborate and produce rate strategies with Revenue Management to ensure the hotel has effective pricing and selling strategies in place to achieve the optimal mix of business, a minimum 12-month period of time.
Plan, manage, and evaluate all financial aspects of the sales efforts throughout the properties to ensure cost-effectiveness and optimal utilization of resources.
Develop, implement, and evaluate short and long-term tactics and programs focused on customer and market needs/ conditions to ensure the achievement of all sales associate and team revenue goals.
Attend and actively participate in weekly yield and group pick-up management meetings
Plan, manage, and evaluate all financial aspects of the sales effort to ensure cost-effectiveness and optimal utilization of resources.
Work with the Corporate Marketing Manager in taking an active role in developing Marketing and PR strategies to support the revenue goals.
Ensure accurate and current Marketing data is readily available to support and document the decision-making process.
Manage the HRIL Sales and Marketing Incentive Plan process for the Sales Department.
Create, manage, and expense budget/forecast.
Responsible for producing and distributing accurate month-end sales reports to HRIL Senior Leadership.
Conduct sales department meetings with written minutes.
Receive department-related guest complaints and ensure necessary corrective action is administered.
Maintain open door communication policy for all associates.
Complete and maintain accurate, objective, and timely performance reviews for the department.
Conduct frequent sales calls to existing and new accounts, as well as uncover new business in the assigned market segment(s).
Build and strengthen relationships with existing and new accounts to enable future bookings. Activities include sales calls, entertainment, trade shows, etc.
Arrange site inspections of the hotel for new accounts that the Sales Leader is assigned to.
Maintain accurate sales records in the hotel sales system to provide complete history, ensure future and current quality of service, and enhance future prospects.
Respond to all sales inquiries within 24 business hours.
Partner with the operations team to coordinate customer specifications, and effectively respond to customer issues and comments to ensure customer satisfaction.
Adjust work schedule as needed to meet the business demands, which may include hours in early morning, evening, and/or weekend hours.
Other duties as assigned.
US work authorization is required.
Benefits: 401(k), 401(k) matching, Dental insurance, Disability insurance, Employee discount, Health insurance, Life insurance, Paid time off, Tuition reimbursement, Vision insurance, etc .
EOE/M/F/V/D
Apr 01, 2024
Full time
The Holiday Inn Express New Orleans is looking for an experienced DOS to join its team!
Job Title : Director of Sales
Supervision Received: General Manager with a dotted line to Corporate Director of Sales
Supervision Exercised: Small Office of 2
JOB SUMMARY
The Director of Sales will implement, monitor, and control sales strategies. The Director of Sales is also responsible for meeting assigned monthly sales goals.
MINIMUM REQUIREMENTS
Education
Bachelor’s Degree or equivalent industry experience
Experience
Minimum of 3 years’ experience as a Senior Sales Manager or Associate Director of Sales in a similar-sized property
Delphi.fdc, and Opera knowledge are a plus
Skills and Knowledge
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she may perform the essential functions of the job, with or without reasonable accommodation.
Excellent verbal and written communication skills including leading and participating in formal presentations
Strong sales and negotiation skills as well as the ability to cultivate leads, build relationships and achieve financial expectations
Strong organizational skills with the ability to handle multiple tasks in a fast-paced environment
Experience with hotel PMS and sales systems
Strong computer skills. Microsoft Office, Delphi, or other hotel sales system, and other programs as it pertains to this position
Strong knowledge of TravelClick products such as Demand 360, Rate 360, and A360
Strong knowledge of reading and understanding STR reports
Excellent working knowledge of all department operations
Skilled at both monthly group forecasting and the annual budget process
Skilled at preparing and presenting annual marketing plans and quarterly ownership presentations
Understanding of Group and Catering pace reports and sales productivity reporting
Understanding of budgetary and fiscal responsibility to the sales department
Ability to provide strong leadership, mentorship, training, and coaching & counseling skills to his or her direct reports
Strong desire to deliver high quality of customer service
Detail-oriented and organized as it pertains to accuracy and efficiency
Good personnel management and organizational skills
JOB DUTIES
Manage the sales team to achieve/exceed budgeted revenues for the current year, along with future year pre-booking goals.
Initiate and maintain a direct and aggressive sales effort to meet/exceed budgeted goals and achieve RevPAR and penetration growth.
Hands-on sales responsibility with supervisory accountability for the daily activities of sales team members, providing them with the leadership, mentorship, and training necessary to implement effective sales strategies that maximize all revenue streams for the hotel.
Management of each member of the sales team to direct the effort and execution of exceeding monthly sales activities and productivity goals.
E nsure each member of the team adheres to professional and timely correspondences, proposals, contracts, and follow-ups.
Establish sales team policies and procedures relating to Sales, Revenue Management, and Reservations.
Demonstrate the ability to attract and retain high-performing sales associates.
With guidance from the assigned Corporate Director of Sales, assist in the development and implementation of quarterly and annual booking goals for the Sales Department.
Assist the General Manager with the Sales and Marketing portion of the Annual Marketing Plan and Quarterly Ownership Review presentations.
Support all direct sales efforts to include sales trips, off-property functions, and customer entertainment.
Knowledgeable about each hotel’s top accounts.
Accompanies sellers on outside sales appointments and “shadows” sellers during telephone prospecting and solicitation calls as needed
Monitor quality and accuracy of final group sales and wholesale contracts to ensure proper application of hotel deposit, space allocation, yield, and SOP policies.
Prepare and train the sales team in relation to performance benchmarks and budgets.
Develop strategies for Group forecasting and analyzing hotel revenue needs.
Responsible for monthly group forecasts and revisions.
Collaborate and produce rate strategies with Revenue Management to ensure the hotel has effective pricing and selling strategies in place to achieve the optimal mix of business, a minimum 12-month period of time.
Plan, manage, and evaluate all financial aspects of the sales efforts throughout the properties to ensure cost-effectiveness and optimal utilization of resources.
Develop, implement, and evaluate short and long-term tactics and programs focused on customer and market needs/ conditions to ensure the achievement of all sales associate and team revenue goals.
Attend and actively participate in weekly yield and group pick-up management meetings
Plan, manage, and evaluate all financial aspects of the sales effort to ensure cost-effectiveness and optimal utilization of resources.
Work with the Corporate Marketing Manager in taking an active role in developing Marketing and PR strategies to support the revenue goals.
Ensure accurate and current Marketing data is readily available to support and document the decision-making process.
Manage the HRIL Sales and Marketing Incentive Plan process for the Sales Department.
Create, manage, and expense budget/forecast.
Responsible for producing and distributing accurate month-end sales reports to HRIL Senior Leadership.
Conduct sales department meetings with written minutes.
Receive department-related guest complaints and ensure necessary corrective action is administered.
Maintain open door communication policy for all associates.
Complete and maintain accurate, objective, and timely performance reviews for the department.
Conduct frequent sales calls to existing and new accounts, as well as uncover new business in the assigned market segment(s).
Build and strengthen relationships with existing and new accounts to enable future bookings. Activities include sales calls, entertainment, trade shows, etc.
Arrange site inspections of the hotel for new accounts that the Sales Leader is assigned to.
Maintain accurate sales records in the hotel sales system to provide complete history, ensure future and current quality of service, and enhance future prospects.
Respond to all sales inquiries within 24 business hours.
Partner with the operations team to coordinate customer specifications, and effectively respond to customer issues and comments to ensure customer satisfaction.
Adjust work schedule as needed to meet the business demands, which may include hours in early morning, evening, and/or weekend hours.
Other duties as assigned.
US work authorization is required.
Benefits: 401(k), 401(k) matching, Dental insurance, Disability insurance, Employee discount, Health insurance, Life insurance, Paid time off, Tuition reimbursement, Vision insurance, etc .
EOE/M/F/V/D
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Apr 30, 2024
Full time
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Apr 29, 2024
Full time
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Company: US6469 Sysco Payroll, Division of Sysco Resources Services, LLC Zip Code: 37210 Minimum Level of Education: Bachelor's Degree Minimum Years of Experience: 5 Years Employment Type: Full Time Travel Percentage: COMPENSATION INFORMATION: The pay range provided is not indicative of Sysco's actual pay range but is merely algorithmic and provided for generalized comparison. Factors that may be used to determine rate of pay include specific skills, work location, work experience and other individualized factors JOB SUMMARY The Food Safety Program Manager is responsible for providing proactive leadership and instruction in the area of Food Safety within the Operating Company. This position drives corporate food safety strategy at the local level to mitigate food safety risk through the implementation of the field level risk-based food safety preventive controls program for the Manufacturing, Storage and Distribution segments within an assigned Sysco Operating Company. RESPONSIBILITIES Provide technical, customer relations, and personnel management for major programs and projects Execute all corporate food safety related strategies, policies, and procedures; maintain open communication with all related departments to address the identification of food safety hazards and process improvement opportunities Ensure compliance with applicable food safety regulatory requirements (Federal, State/Provincial and, Local) Maintain effective working relationships with regulatory authorities, industry trade groups, suppliers, owned companies, internal stakeholders, and customers Handle and oversee the product recall process to ensure timely communication and execution of product recalls and completion of related documentation Manage Sysco's participation in the Global Food Safety Initiative (GFSI), audits by SQF, Primus GFS, independent third parties, customers, internal, and regulatory entities Analyze results and gather corrective action plans for audit non-conformance. Review final results with Regional Food Safety Quality Manager Monitor and manage compliance with the third party Good Agricultural Practices and Good Manufacturing Practices third party audit program in the Azure database Deliver and track program training for all associates and supervisors with direct Food Safety program responsibilities Serve as the Food Safety customer lead at the Operating Company Follow-up promptly and thoroughly on food safety complaints from customers. Effectively communicate resolutions to internal and external stakeholders as needed QUALIFICATIONS Education Bachelor's degree in Food Science, Food Technology, Animal Science, Biological Science, or Supply Chain/Operations from a four-year college preferred Hazard Analysis and Critical Control Point (HACCP) training required and ServeSafe certification preferred Experience Minimum 5 years of experience in Distribution Center Food Service Operations, Quality Assurance/Control, Research & Development, Food Production/Operations, Supply Chain, or related discipline Knowledge of product traceability Understanding of Food Safety regulations, laws, and best practices including those from FDA, USDA, CFIA, and other state/provincial/ local entities Basic knowledge of food microbiology, food safety, and food defense Supervisory experience preferred Skills The successful candidate will be comfortable working independently with minimal oversight He/She will have a high level of integrity and accountability, specifically the ability to speak and act with complete honesty and trustworthiness He/She will be flexible and adaptable to adjust quickly to new circumstances In addition, this person will demonstrate active curiosity with a strong focus around proactively soliciting and acting on received feedback This person will have a very high level of maturity and be able to read an audience and adapt his/her communication and influencing style quickly and appropriately He/She will have high energy and thrive on solving complex challenges He/She will be able to handle multiple assignments simultaneously, often with competing priorities Developing and Leveraging Relationships The successful candidate will have superior communication, relationship building, and influencing skills He/She will be open-minded, transparent and they will have exceptional listening skills This person will communicate ideas in a clear, practical and compelling manner Further, they will balance data, personalities, and conflicting interests when influencing others and recognize nuances in reading others Finally, this person will possess the highest level of integrity and character Language Skills The successful candidate will have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations in English. Candidate must demonstrate the ability to write reports, business correspondence, policies, and procedures, as well as effectively present information and respond to questions from groups of associates, managers, customers, and suppliers. Mathematical Skills The successful candidate must demonstrate the ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals, as well as have the ability to compute rate, ratio, and percent and to create and interpret graphs. Reasoning Ability The successful candidate must demonstrate the ability to define problems, collect data, establish facts, and draw valid conclusions. Certificates, Licenses, and Registrations Valid driver's license Certifications in Food Safety, HACCP and Good Manufacturing Practices (GMP) Decision Making Authority Most important decisions made fully independently: Implement policies and procedures Conduct training Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Any changes to ensure compliance that would involve equipment of the facility Disciplinary action, including termination, due to a food safety violation Other Information Please provide any other information that you think would help us further define the nature and scope of this position Applicants must be currently authorized to work in the U.S. on a full-time basis without future employment sponsorship Sysco is committed to providing comprehensive retirement and benefits programs, a stock purchase plan, product purchase discounts and much more Background & Drug Screen. EOE Travel 10-15% BENEFITS INFORMATION: For information on Sysco's Benefits, please visit OVERVIEW: Sysco is the global leader in foodservice distribution. With over 71,000 colleagues and a fleet of over 13,000 vehicles, Sysco operates approximately 333 distribution facilities worldwide and serves more than 700,000 customer locations. We offer our colleagues the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We're looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service. AFFIRMATIVE ACTION STATEMENT: Applicants must be currently authorized to work in the United States. We are proud to be an Equal Opportunity and Affirmative Action employer, and consider qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law. This opportunity is available through Sysco Corporation, its subsidiaries and affiliates.
Apr 29, 2024
Full time
Company: US6469 Sysco Payroll, Division of Sysco Resources Services, LLC Zip Code: 37210 Minimum Level of Education: Bachelor's Degree Minimum Years of Experience: 5 Years Employment Type: Full Time Travel Percentage: COMPENSATION INFORMATION: The pay range provided is not indicative of Sysco's actual pay range but is merely algorithmic and provided for generalized comparison. Factors that may be used to determine rate of pay include specific skills, work location, work experience and other individualized factors JOB SUMMARY The Food Safety Program Manager is responsible for providing proactive leadership and instruction in the area of Food Safety within the Operating Company. This position drives corporate food safety strategy at the local level to mitigate food safety risk through the implementation of the field level risk-based food safety preventive controls program for the Manufacturing, Storage and Distribution segments within an assigned Sysco Operating Company. RESPONSIBILITIES Provide technical, customer relations, and personnel management for major programs and projects Execute all corporate food safety related strategies, policies, and procedures; maintain open communication with all related departments to address the identification of food safety hazards and process improvement opportunities Ensure compliance with applicable food safety regulatory requirements (Federal, State/Provincial and, Local) Maintain effective working relationships with regulatory authorities, industry trade groups, suppliers, owned companies, internal stakeholders, and customers Handle and oversee the product recall process to ensure timely communication and execution of product recalls and completion of related documentation Manage Sysco's participation in the Global Food Safety Initiative (GFSI), audits by SQF, Primus GFS, independent third parties, customers, internal, and regulatory entities Analyze results and gather corrective action plans for audit non-conformance. Review final results with Regional Food Safety Quality Manager Monitor and manage compliance with the third party Good Agricultural Practices and Good Manufacturing Practices third party audit program in the Azure database Deliver and track program training for all associates and supervisors with direct Food Safety program responsibilities Serve as the Food Safety customer lead at the Operating Company Follow-up promptly and thoroughly on food safety complaints from customers. Effectively communicate resolutions to internal and external stakeholders as needed QUALIFICATIONS Education Bachelor's degree in Food Science, Food Technology, Animal Science, Biological Science, or Supply Chain/Operations from a four-year college preferred Hazard Analysis and Critical Control Point (HACCP) training required and ServeSafe certification preferred Experience Minimum 5 years of experience in Distribution Center Food Service Operations, Quality Assurance/Control, Research & Development, Food Production/Operations, Supply Chain, or related discipline Knowledge of product traceability Understanding of Food Safety regulations, laws, and best practices including those from FDA, USDA, CFIA, and other state/provincial/ local entities Basic knowledge of food microbiology, food safety, and food defense Supervisory experience preferred Skills The successful candidate will be comfortable working independently with minimal oversight He/She will have a high level of integrity and accountability, specifically the ability to speak and act with complete honesty and trustworthiness He/She will be flexible and adaptable to adjust quickly to new circumstances In addition, this person will demonstrate active curiosity with a strong focus around proactively soliciting and acting on received feedback This person will have a very high level of maturity and be able to read an audience and adapt his/her communication and influencing style quickly and appropriately He/She will have high energy and thrive on solving complex challenges He/She will be able to handle multiple assignments simultaneously, often with competing priorities Developing and Leveraging Relationships The successful candidate will have superior communication, relationship building, and influencing skills He/She will be open-minded, transparent and they will have exceptional listening skills This person will communicate ideas in a clear, practical and compelling manner Further, they will balance data, personalities, and conflicting interests when influencing others and recognize nuances in reading others Finally, this person will possess the highest level of integrity and character Language Skills The successful candidate will have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations in English. Candidate must demonstrate the ability to write reports, business correspondence, policies, and procedures, as well as effectively present information and respond to questions from groups of associates, managers, customers, and suppliers. Mathematical Skills The successful candidate must demonstrate the ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals, as well as have the ability to compute rate, ratio, and percent and to create and interpret graphs. Reasoning Ability The successful candidate must demonstrate the ability to define problems, collect data, establish facts, and draw valid conclusions. Certificates, Licenses, and Registrations Valid driver's license Certifications in Food Safety, HACCP and Good Manufacturing Practices (GMP) Decision Making Authority Most important decisions made fully independently: Implement policies and procedures Conduct training Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Any changes to ensure compliance that would involve equipment of the facility Disciplinary action, including termination, due to a food safety violation Other Information Please provide any other information that you think would help us further define the nature and scope of this position Applicants must be currently authorized to work in the U.S. on a full-time basis without future employment sponsorship Sysco is committed to providing comprehensive retirement and benefits programs, a stock purchase plan, product purchase discounts and much more Background & Drug Screen. EOE Travel 10-15% BENEFITS INFORMATION: For information on Sysco's Benefits, please visit OVERVIEW: Sysco is the global leader in foodservice distribution. With over 71,000 colleagues and a fleet of over 13,000 vehicles, Sysco operates approximately 333 distribution facilities worldwide and serves more than 700,000 customer locations. We offer our colleagues the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We're looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service. AFFIRMATIVE ACTION STATEMENT: Applicants must be currently authorized to work in the United States. We are proud to be an Equal Opportunity and Affirmative Action employer, and consider qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law. This opportunity is available through Sysco Corporation, its subsidiaries and affiliates.
Collin Street Bakery: Head of Restaurant Operations 127 YEARS IN THE BAKING! Headquartered in Corsicana, TX (50 miles south of Dallas) Collin Street Bakery is an historic, 4th generation, family-owned business, founded in 1896. Collin Street strives to live out our mission of "Bonding Friends and Families Together Across Generations." We do so by exemplifying our core values: The Golden Rule, Teamwork, Customer Centric, Do What It Takes, and Own Your Results. Though Collin Street Bakery is predominantly a mail order/ecommerce business, it maintains 4 brick and mortar "bakeshops" each located on various Texas Highways. The Collin Street Bakery has multiple business units under 1 roof including, but not limited too: a manufacturing plant, shipping warehouse, call center, 4 bakery cafés and a corporate office. Collin Street has multiple sales channels including Direct to Consumer (through our website, as well as 3 rd party websites like Amazon), Wholesale, and Retail Sales through our 4-store chain. The Head of Restaurant Operations leads the retail bakeshop wing of our business. We are seeking a hands-on, multi-unit restaurant operator who gets it , wants it , has the capacity to do it , and has a proven track record of success . Our restaurants are staffed with hard-working teams who make and serve fantastic products. We are seeking a leader who is excited to jump in at each location and make a big difference. Our goal is to fine tune our operations on the ground, grow sales, lower our break-even point, and standardize processes, all with an eye toward scaling the model to more locations. This leader is expected to operate predominantly from store level. Job Summary: Our goal for this leader is to improve, refine, and organize our 4 existing locations with an eye toward future growth. We are looking for someone who leads from the front, and by example. This person is responsible for building consistency in our processes as well as training, hiring, firing, rewarding, and holding each team accountable. This is not an office job. The Head of Restaurant Operations reports directly to the company owners and works with executive-level peers on a daily basis. They are also expected to spend 60% of their work week in the stores, including weekends, to guide operations from the ground. This role has several direct reports including Store Managers, leadership teams, and 1-2 executive support staff. Responsibilities: Be a wholesome, positive, and energetic cultural leader in the business who embodies our core values. Build processes and procedures. Build and lead all aspects of training. Maintain full P&L accountability for all bakeshop/café locations. Work alongside ownership and the executive leadership team to build a strategy for growth. Grow sales through increased customer counts and average ticket sales. Lower our break-even points with keen efficiency strategies. Collaborate with other managers and supervisors to create and implement processes that promote a positive and efficient team working environment. Bring complete consistency to our products and services across each location. Cast a vision for the future. Align with current restaurant management teams as a great supportive coach. Execute waste reduction strategies. Oversee and execute the implementation of new point of sales system. Qualifications: Extensive experience in restaurant operations Exemplify our core values Experience bringing order to chaos and building systems from scratch. Extensive experience managing multiple locations from the ground. Experience opening new locations and rolling out new concepts. Experience in leading teams, departments, and budgets. Excellent organizational, leadership, and communication skills. Expertise in managing the front and back of the house. A strong business and financial acumen. Ability to work collaboratively with other managers, supervisors, and staff. Experience with budget management and cost control. Must be able to stand for the entire duration of shift, lift 50lbs, and bend/squat/twist repeatedly. Job Type: Full-time Pay: $100,000 base salary + up to $25,000 in additional results driven Bonus potential. Benefits: GREAT and Affordable Full Healthcare Coverage Dental/Vision Health Savings Accounts Supplemental Medical Coverage Group Life Insurance Voluntary Life Insurance Short/Long Term Disability 401K with a Match Free meals and product at all CSB restaurant locations Schedule: 2 days in the office, 3 days at store level with a focus on the weekends. Experience: 5 years (Required) Language: English (Required) Compensation details: 00 Yearly Salary PIccd00e74e9cb-3715
Apr 29, 2024
Full time
Collin Street Bakery: Head of Restaurant Operations 127 YEARS IN THE BAKING! Headquartered in Corsicana, TX (50 miles south of Dallas) Collin Street Bakery is an historic, 4th generation, family-owned business, founded in 1896. Collin Street strives to live out our mission of "Bonding Friends and Families Together Across Generations." We do so by exemplifying our core values: The Golden Rule, Teamwork, Customer Centric, Do What It Takes, and Own Your Results. Though Collin Street Bakery is predominantly a mail order/ecommerce business, it maintains 4 brick and mortar "bakeshops" each located on various Texas Highways. The Collin Street Bakery has multiple business units under 1 roof including, but not limited too: a manufacturing plant, shipping warehouse, call center, 4 bakery cafés and a corporate office. Collin Street has multiple sales channels including Direct to Consumer (through our website, as well as 3 rd party websites like Amazon), Wholesale, and Retail Sales through our 4-store chain. The Head of Restaurant Operations leads the retail bakeshop wing of our business. We are seeking a hands-on, multi-unit restaurant operator who gets it , wants it , has the capacity to do it , and has a proven track record of success . Our restaurants are staffed with hard-working teams who make and serve fantastic products. We are seeking a leader who is excited to jump in at each location and make a big difference. Our goal is to fine tune our operations on the ground, grow sales, lower our break-even point, and standardize processes, all with an eye toward scaling the model to more locations. This leader is expected to operate predominantly from store level. Job Summary: Our goal for this leader is to improve, refine, and organize our 4 existing locations with an eye toward future growth. We are looking for someone who leads from the front, and by example. This person is responsible for building consistency in our processes as well as training, hiring, firing, rewarding, and holding each team accountable. This is not an office job. The Head of Restaurant Operations reports directly to the company owners and works with executive-level peers on a daily basis. They are also expected to spend 60% of their work week in the stores, including weekends, to guide operations from the ground. This role has several direct reports including Store Managers, leadership teams, and 1-2 executive support staff. Responsibilities: Be a wholesome, positive, and energetic cultural leader in the business who embodies our core values. Build processes and procedures. Build and lead all aspects of training. Maintain full P&L accountability for all bakeshop/café locations. Work alongside ownership and the executive leadership team to build a strategy for growth. Grow sales through increased customer counts and average ticket sales. Lower our break-even points with keen efficiency strategies. Collaborate with other managers and supervisors to create and implement processes that promote a positive and efficient team working environment. Bring complete consistency to our products and services across each location. Cast a vision for the future. Align with current restaurant management teams as a great supportive coach. Execute waste reduction strategies. Oversee and execute the implementation of new point of sales system. Qualifications: Extensive experience in restaurant operations Exemplify our core values Experience bringing order to chaos and building systems from scratch. Extensive experience managing multiple locations from the ground. Experience opening new locations and rolling out new concepts. Experience in leading teams, departments, and budgets. Excellent organizational, leadership, and communication skills. Expertise in managing the front and back of the house. A strong business and financial acumen. Ability to work collaboratively with other managers, supervisors, and staff. Experience with budget management and cost control. Must be able to stand for the entire duration of shift, lift 50lbs, and bend/squat/twist repeatedly. Job Type: Full-time Pay: $100,000 base salary + up to $25,000 in additional results driven Bonus potential. Benefits: GREAT and Affordable Full Healthcare Coverage Dental/Vision Health Savings Accounts Supplemental Medical Coverage Group Life Insurance Voluntary Life Insurance Short/Long Term Disability 401K with a Match Free meals and product at all CSB restaurant locations Schedule: 2 days in the office, 3 days at store level with a focus on the weekends. Experience: 5 years (Required) Language: English (Required) Compensation details: 00 Yearly Salary PIccd00e74e9cb-3715
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Apr 29, 2024
Full time
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Apr 29, 2024
Full time
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Pool Season is here, and you're invited We would love to meet you at our upcoming Job Fair. When: Wednesday, April 3, 2024 Time: 9am-11am or 4pm-6pm Where: Virgin Hotels Dallas 1445 Turtle Creek Blvd Dallas, TX 75207 Please complete your application before you arrive. What to bring: your updated resume and a great attitude Questions? Call (People Department) Who we are: We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests and owners, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole organization. No-one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guest. Your mission: Should you decide to accept it If you are outgoing, friendly, confident with a warm and sincere smile, then welcome to your new home at Virgin Hotels! We will depend on your natural persona and special skills to assist in delivering excellent service to our guests by initiating warm contact, interactions built on sincerity, concern and enthusiasm. Additionally, you will coordinate and be responsible for taking coats and managing a high volume seating operation in a fast paced environment while creating and maintaining guest profiles and preferences. Finally, if you can communicate, coordinate, assist and work well with other teammates in serving our guests, then you will have a successful career with us. Most of all, we want you to have FUN since you play a huge role in creating that memorable guest experience! The Nitty-Gritty: What exactly you will be doing Pool season is here! In helping you understand your role in working for a world class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide "out of this world" customer service experience for our guests: Greet, interact and bid farewell to guests in a warm and genuine and enthusiastic fashion Use excellent communication skills with guests, staff including verbal, written and body language Maintain a clean and organized work environment including stocking of supplies, polishing cutlery/glassware, folding napkins, cleaning menus, sanitizing tables, etc. Provide lateral service including assisting in clearing tables, cabanas, carry plates to dishwashing area when needed Maintain guest profile, preferences in a database for distribution to staff Be a team player! What qualities are we looking for? You got skills? If you are able to perform the following, then you have come to the right place Stand for periods of 8-10 hours in the hot Texas sun Work with others like a rock star. Ability to communicate clearly in verbal and written English. Comply with all safety and health department procedures, as well as, all state and federal laws. We truly hope that you are enthusiastic and passionate individual who possess a wicked sense of humor! No wallflowers permitted! Ability to multitask and meet deadlines. Maintain a neat, clean and well-groomed appearance per hotel standards. Bend, squat and stretch in areas of limited space to perform cleaning, organization and other duties. Adhere to hotel policies including but not limited to attendance, safety, behavior. Background must-have: Current, legal and unrestricted ability to work in the USA. High school or equivalent education required. Preferred: Additional foreign language. Required: Current Foodservice Handler Card & TABC valid for minimum of 6 months. Required: 1-2 years in a guest service position.
Apr 26, 2024
Full time
Pool Season is here, and you're invited We would love to meet you at our upcoming Job Fair. When: Wednesday, April 3, 2024 Time: 9am-11am or 4pm-6pm Where: Virgin Hotels Dallas 1445 Turtle Creek Blvd Dallas, TX 75207 Please complete your application before you arrive. What to bring: your updated resume and a great attitude Questions? Call (People Department) Who we are: We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests and owners, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole organization. No-one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guest. Your mission: Should you decide to accept it If you are outgoing, friendly, confident with a warm and sincere smile, then welcome to your new home at Virgin Hotels! We will depend on your natural persona and special skills to assist in delivering excellent service to our guests by initiating warm contact, interactions built on sincerity, concern and enthusiasm. Additionally, you will coordinate and be responsible for taking coats and managing a high volume seating operation in a fast paced environment while creating and maintaining guest profiles and preferences. Finally, if you can communicate, coordinate, assist and work well with other teammates in serving our guests, then you will have a successful career with us. Most of all, we want you to have FUN since you play a huge role in creating that memorable guest experience! The Nitty-Gritty: What exactly you will be doing Pool season is here! In helping you understand your role in working for a world class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide "out of this world" customer service experience for our guests: Greet, interact and bid farewell to guests in a warm and genuine and enthusiastic fashion Use excellent communication skills with guests, staff including verbal, written and body language Maintain a clean and organized work environment including stocking of supplies, polishing cutlery/glassware, folding napkins, cleaning menus, sanitizing tables, etc. Provide lateral service including assisting in clearing tables, cabanas, carry plates to dishwashing area when needed Maintain guest profile, preferences in a database for distribution to staff Be a team player! What qualities are we looking for? You got skills? If you are able to perform the following, then you have come to the right place Stand for periods of 8-10 hours in the hot Texas sun Work with others like a rock star. Ability to communicate clearly in verbal and written English. Comply with all safety and health department procedures, as well as, all state and federal laws. We truly hope that you are enthusiastic and passionate individual who possess a wicked sense of humor! No wallflowers permitted! Ability to multitask and meet deadlines. Maintain a neat, clean and well-groomed appearance per hotel standards. Bend, squat and stretch in areas of limited space to perform cleaning, organization and other duties. Adhere to hotel policies including but not limited to attendance, safety, behavior. Background must-have: Current, legal and unrestricted ability to work in the USA. High school or equivalent education required. Preferred: Additional foreign language. Required: Current Foodservice Handler Card & TABC valid for minimum of 6 months. Required: 1-2 years in a guest service position.
Sage Hospitality Group is set to hire a Pool Server to join us at the Napa Valley Marriott Hotel & Spa. Get a different Northern California experience at Napa Valley Marriott Hotel & Spa, with comfortable rooms and suites, garden spaces, a luxurious resort-style pool and splash bar, and lively restaurants: enjoy local ingredients and premium wine pairings at Little Summer, or hang-out with local beers, burgers, and yard games at South Yard. Whether you're here for business or a weekend trip to napa, our hotel near wineries offers a laid-back experience: our courtyard features glowing fire pits and lush landscaping, providing a relaxing space to unwind and sip wine after exploring Napa Valley. Our hotel near Robert Mondavi Winery and Castello Di Amorosa is also close to downtown Napa restaurants and shopping. Gather in our Napa conference center, featuring over 22,000 sq ft of elegant indoor meeting rooms and outdoor event venues, ideal for Napa weddings under Redwood trees. You will always remember your easy-going, resort experience at Napa Valley Marriott Hotel & Spa. As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do-it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us! Under general supervision, provides prompt and courteous food service to restaurant customers. Greets and takes food and drink orders from restaurant customers, serving the orders and accommodating special needs/requests. Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times. Completes all restocking and cleaning duties by performing opening and closing sidework as instructed. Memorizes menu items, recipes and daily specials in order to answer questions and make recommendation to customers. Maintains cleanliness standards in restaurant, waitstation and kitchen service area in order to have a clean, presentable and attractive facility and to satisfy state and local health board requirements. Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer's order is taken and processed. Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company. Attends all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility. Responds to customer inquiries and comments in person and on phone by providing timely and knowledgeable information in order to provide quality customer service. Presents a clean and professional appearance at all times. Maintains a friendly, cheerful and courteous demeanor at all times. Performs other duties as assigned, requested or deemed necessary by management. Education/Formal Training High school education or equivalent. Experience Previous experience in similar position of 3 months or longer. Knowledge/Skills Must have basic knowledge of customer service principles, the food server function and restaurant and kitchen operations. Must know standard cash-handling procedures. Must be fluent in oral and written English. Must have vision ability to clearly see detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have moderate hearing to hear customers, supervisors, and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Environment Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment. Eligible to participate in the Company's 401(k) program with employer matching Employee Assistance Program Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.
Apr 26, 2024
Full time
Sage Hospitality Group is set to hire a Pool Server to join us at the Napa Valley Marriott Hotel & Spa. Get a different Northern California experience at Napa Valley Marriott Hotel & Spa, with comfortable rooms and suites, garden spaces, a luxurious resort-style pool and splash bar, and lively restaurants: enjoy local ingredients and premium wine pairings at Little Summer, or hang-out with local beers, burgers, and yard games at South Yard. Whether you're here for business or a weekend trip to napa, our hotel near wineries offers a laid-back experience: our courtyard features glowing fire pits and lush landscaping, providing a relaxing space to unwind and sip wine after exploring Napa Valley. Our hotel near Robert Mondavi Winery and Castello Di Amorosa is also close to downtown Napa restaurants and shopping. Gather in our Napa conference center, featuring over 22,000 sq ft of elegant indoor meeting rooms and outdoor event venues, ideal for Napa weddings under Redwood trees. You will always remember your easy-going, resort experience at Napa Valley Marriott Hotel & Spa. As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do-it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us! Under general supervision, provides prompt and courteous food service to restaurant customers. Greets and takes food and drink orders from restaurant customers, serving the orders and accommodating special needs/requests. Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times. Completes all restocking and cleaning duties by performing opening and closing sidework as instructed. Memorizes menu items, recipes and daily specials in order to answer questions and make recommendation to customers. Maintains cleanliness standards in restaurant, waitstation and kitchen service area in order to have a clean, presentable and attractive facility and to satisfy state and local health board requirements. Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer's order is taken and processed. Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company. Attends all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility. Responds to customer inquiries and comments in person and on phone by providing timely and knowledgeable information in order to provide quality customer service. Presents a clean and professional appearance at all times. Maintains a friendly, cheerful and courteous demeanor at all times. Performs other duties as assigned, requested or deemed necessary by management. Education/Formal Training High school education or equivalent. Experience Previous experience in similar position of 3 months or longer. Knowledge/Skills Must have basic knowledge of customer service principles, the food server function and restaurant and kitchen operations. Must know standard cash-handling procedures. Must be fluent in oral and written English. Must have vision ability to clearly see detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have moderate hearing to hear customers, supervisors, and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Environment Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment. Eligible to participate in the Company's 401(k) program with employer matching Employee Assistance Program Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.
Job Summary The Food & Beverage Manager is responsible for assuring attentive friendly courteous and efficient service in all F&B Outlets Room Service Lounge and Banquets while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant Room Service Lounge and Banquet sales revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsibilities QUALIFICATIONS: At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality's standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality's standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Maintain a warm and friendly demeanor at all times. Be familiar with the organization of the hotel and know the function of each department. Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Aimbridge Hospitality's standards. Maintain follow-through of all guest requests problems complaints and/or accidents which occur in the Restaurant Room Service Lounge or Banquets. Motivate coach counsel and discipline all F&B personnel according to company S.O.P.'s. Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards. Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s. Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly. Ensure that wage progress and productivity reports are completed accurately and on a timely basis. Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s. Ensure implementation of all Aimbridge Hospitality's policies and house rules. Assist in developing and ensure implementation of Food and Beverage promotional ideas. Ensure all beverage costs are maintained to meet budget. Focus the F&B Department on their role in contributing to the guest service scores. Ensure compliance to company training using the steps to effective training according to Aimbridge Hospitality's standards. Maintain company S.O.P.'s regarding purchase orders vouchering of invoices and checkbook accounting. Develop initiate and promote sales including up selling programs for use by all service personnel. Ensure Aimbridge Hospitality's service standards are maintained throughout the Food and Beverage/Banquet Department. Participate in required M.O.D. coverage as scheduled. Initiate all necessary F&B-related reports according to company standards. Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner. Ensure that F&B employees are at all times attentive friendly helpful and courteous to guests all other employees and managers. Ensure that the quarterly operating equipment inventory is done pars are evaluated and quarterly purchases are planned. Maintain all Aimbridge Hospitality's S.O.P.'s concerning credit policies. React to negative trends in market place by implementing food and beverage blitzes and promotions. Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to Aimbridge Hospitality's standards. Attend daily BEO meeting. Conduct beverage purchasing as needed. Purchase Food & Beverage operating equipment as needed. Conduct monthly beverage inventories and reconciliations. Ensure that the quality and presentation of all food products are according to Aimbridge Hospitality's standard. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Oversee the operations of the Banquet department. Use the hotel's P.O.S. system to print reports. Analyze reports generated. Establish and maintain key control system. Complete monthly meu analysis and submit to the Corporate Office. Monitor and follow up on all Food and Beverage cash overages and shortages. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Complete all required correspondence in a timely and efficient manner. Attend monthly all-employee meetings and any other functions required by management. Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs. Perform P.O.S. changes in menus or additions/deletions of servers as necessary. Handle items for “Lost and Foundâ€_ according to the standards. Maintain required pars of all stock. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Property Details Praised as the first modern American hotel when it opened in 1956, The Statler, Curio Collection by Hilton, offers guests a genuine Dallas experience. This resilient 19-story landmark established Dallas as an epicenter for business and entertainment. In addition to the largest convention space in the southwest, the hotel boasted many firsts including elevator music and the city's first and only heliport. Numerous celebrities performed in the Grand Ballroom including the Jackson 5 and Tony Bennett. The Statler symbolizes the heart and soul of Dallas and delivers the style and comfort you expect from a downtown Dallas hotel. Our newly renovated rooms and suites maintain a retro-forward décor and offer high-performance features including concierge iPads, mounted Smart HDTVs, complimentary WiFi and Nespresso coffee makers. Travelers can select a corporate suite for extra space with a separate living area and great views or spoil themselves with a Presidential Suite. Dining at The Statler will never go under the radar. Our restaurants include an all-day retro diner, a gastro Asian pub, and a social club boasting food and fun with billiards, ping pong, foosball, cornhole, and bowling. Our two bars include a rooftop pool clubroom and subterranean bourbon library. The Statler offers plenty of leisure opportunities including a rooftop pool and lounge, a multi-use fitness center, bowling and games, pop-up retail shopping and the relaxing garden court. With nine meeting spaces ranging from 250 to 12,437 sq. ft., everyone will find this to be the perfect downtown Dallas venue. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
Apr 26, 2024
Full time
Job Summary The Food & Beverage Manager is responsible for assuring attentive friendly courteous and efficient service in all F&B Outlets Room Service Lounge and Banquets while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant Room Service Lounge and Banquet sales revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsibilities QUALIFICATIONS: At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality's standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality's standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Maintain a warm and friendly demeanor at all times. Be familiar with the organization of the hotel and know the function of each department. Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Aimbridge Hospitality's standards. Maintain follow-through of all guest requests problems complaints and/or accidents which occur in the Restaurant Room Service Lounge or Banquets. Motivate coach counsel and discipline all F&B personnel according to company S.O.P.'s. Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards. Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s. Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly. Ensure that wage progress and productivity reports are completed accurately and on a timely basis. Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s. Ensure implementation of all Aimbridge Hospitality's policies and house rules. Assist in developing and ensure implementation of Food and Beverage promotional ideas. Ensure all beverage costs are maintained to meet budget. Focus the F&B Department on their role in contributing to the guest service scores. Ensure compliance to company training using the steps to effective training according to Aimbridge Hospitality's standards. Maintain company S.O.P.'s regarding purchase orders vouchering of invoices and checkbook accounting. Develop initiate and promote sales including up selling programs for use by all service personnel. Ensure Aimbridge Hospitality's service standards are maintained throughout the Food and Beverage/Banquet Department. Participate in required M.O.D. coverage as scheduled. Initiate all necessary F&B-related reports according to company standards. Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner. Ensure that F&B employees are at all times attentive friendly helpful and courteous to guests all other employees and managers. Ensure that the quarterly operating equipment inventory is done pars are evaluated and quarterly purchases are planned. Maintain all Aimbridge Hospitality's S.O.P.'s concerning credit policies. React to negative trends in market place by implementing food and beverage blitzes and promotions. Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to Aimbridge Hospitality's standards. Attend daily BEO meeting. Conduct beverage purchasing as needed. Purchase Food & Beverage operating equipment as needed. Conduct monthly beverage inventories and reconciliations. Ensure that the quality and presentation of all food products are according to Aimbridge Hospitality's standard. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Oversee the operations of the Banquet department. Use the hotel's P.O.S. system to print reports. Analyze reports generated. Establish and maintain key control system. Complete monthly meu analysis and submit to the Corporate Office. Monitor and follow up on all Food and Beverage cash overages and shortages. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Complete all required correspondence in a timely and efficient manner. Attend monthly all-employee meetings and any other functions required by management. Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs. Perform P.O.S. changes in menus or additions/deletions of servers as necessary. Handle items for “Lost and Foundâ€_ according to the standards. Maintain required pars of all stock. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Property Details Praised as the first modern American hotel when it opened in 1956, The Statler, Curio Collection by Hilton, offers guests a genuine Dallas experience. This resilient 19-story landmark established Dallas as an epicenter for business and entertainment. In addition to the largest convention space in the southwest, the hotel boasted many firsts including elevator music and the city's first and only heliport. Numerous celebrities performed in the Grand Ballroom including the Jackson 5 and Tony Bennett. The Statler symbolizes the heart and soul of Dallas and delivers the style and comfort you expect from a downtown Dallas hotel. Our newly renovated rooms and suites maintain a retro-forward décor and offer high-performance features including concierge iPads, mounted Smart HDTVs, complimentary WiFi and Nespresso coffee makers. Travelers can select a corporate suite for extra space with a separate living area and great views or spoil themselves with a Presidential Suite. Dining at The Statler will never go under the radar. Our restaurants include an all-day retro diner, a gastro Asian pub, and a social club boasting food and fun with billiards, ping pong, foosball, cornhole, and bowling. Our two bars include a rooftop pool clubroom and subterranean bourbon library. The Statler offers plenty of leisure opportunities including a rooftop pool and lounge, a multi-use fitness center, bowling and games, pop-up retail shopping and the relaxing garden court. With nine meeting spaces ranging from 250 to 12,437 sq. ft., everyone will find this to be the perfect downtown Dallas venue. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
Agua Caliente Spa Resort & Casino
Cathedral City, California
Job Description Summary Responsibility to organize and stock the bars with major supplies and beverage products. Maintains deep cleaning of all beverage areas and equipment. May assist bartender in service of beverages to guests. Essential Duties and Responsibilities (other duties may be assigned) Maintains service stations, cleanliness of bars and stocks the prescribed bars. Ensures a safe environment for fellow Team Members and guests. Stocks main coolers with all beverage products. Shovels ice from ice machine into ice bins. Requires heavy lifting. Abides by all State, Federal and Company liquor regulations pertaining to alcoholic beverage service to minors and intoxicated guests. Performs miscellaneous duties as assigned. Provide excellent guest service to both guests and internal clients. Must adhere to all Tribal Ordinance, Regulations, and the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures. Supervisory Responsibilities None Access to Sensitive Areas and Information As per the ACGC Access Matrix Signatory Ability None Qualifications Required Education and/or Experience High School Diploma/G.E.D. preferred. 6 months - 1 year related experience. Must be able to communicate in English. Must be able to obtain a Riverside County Health Department card within one week of employment. Must be able to complete and show proof of Responsible Alcoholic Beverage Certificate through Department of Alcoholic Beverage Control within 60 days of employment. Working Conditions/Physical Demands To perform this job successfully, the individual must me able to stand, move and work throughout the property, including walking up to 1 mile, climbing stairs and standing for extended periods of time. Also will be subjected to a smoke filled environment. The noise level in the work environment is usually moderate, but will escalate when located in the casino environment. Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 25 lbs. on an intermittent basis, and sufficient dexterity of hand in order to use office equipment including, but not limited to: a computer keyboard, calculator, general office equipment and multi-line telephone.
Apr 26, 2024
Full time
Job Description Summary Responsibility to organize and stock the bars with major supplies and beverage products. Maintains deep cleaning of all beverage areas and equipment. May assist bartender in service of beverages to guests. Essential Duties and Responsibilities (other duties may be assigned) Maintains service stations, cleanliness of bars and stocks the prescribed bars. Ensures a safe environment for fellow Team Members and guests. Stocks main coolers with all beverage products. Shovels ice from ice machine into ice bins. Requires heavy lifting. Abides by all State, Federal and Company liquor regulations pertaining to alcoholic beverage service to minors and intoxicated guests. Performs miscellaneous duties as assigned. Provide excellent guest service to both guests and internal clients. Must adhere to all Tribal Ordinance, Regulations, and the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures. Supervisory Responsibilities None Access to Sensitive Areas and Information As per the ACGC Access Matrix Signatory Ability None Qualifications Required Education and/or Experience High School Diploma/G.E.D. preferred. 6 months - 1 year related experience. Must be able to communicate in English. Must be able to obtain a Riverside County Health Department card within one week of employment. Must be able to complete and show proof of Responsible Alcoholic Beverage Certificate through Department of Alcoholic Beverage Control within 60 days of employment. Working Conditions/Physical Demands To perform this job successfully, the individual must me able to stand, move and work throughout the property, including walking up to 1 mile, climbing stairs and standing for extended periods of time. Also will be subjected to a smoke filled environment. The noise level in the work environment is usually moderate, but will escalate when located in the casino environment. Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 25 lbs. on an intermittent basis, and sufficient dexterity of hand in order to use office equipment including, but not limited to: a computer keyboard, calculator, general office equipment and multi-line telephone.
Reopening February 2024 with a reimagined Peregrin! Experience swanky rooftop vibes, without the pomp and circumstance. Located at Perry Lane Hotel, featuring exquisite views of Savannah, premium cocktails and a curated wine list, Peregrin is modern sophistication at its best. Step inside a world of refined, yet playful intrigue, where curiosities take center stage and a luxurious backdrop. From lawn games, tropical plants and a tranquil year-around pool, Peregrin has it all. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Our roof top bar team seeks welcoming, creative and polished team members with a heart of service. We passionately strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations. The Perks: Sage hotel & restaurant discounts across the US Marriott discounts Medical, Vision, & Dental Insurance 401K Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality. Under general supervision, provides prompt and courteous food service to restaurant customers. Greets and takes food and drink orders from restaurant customers, serving the orders and accommodating special needs/requests. Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times. Completes all restocking and cleaning duties by performing opening and closing sidework as instructed Memorizes menu items, recipes and daily specials in order to answer questions and make recommendation to customers. Maintains cleanliness standards in restaurant, waitstation and kitchen service area in order to have a clean, presentable and attractive facility and to satisfy state and local health board requirements. Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer's order is taken and processed. Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company. Attends all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility. Responds to customer inquiries and comments in person and on phone by providing timely and knowledgeable information in order to provide quality customer service. Presents a clean and professional appearance at all times. Maintains a friendly, cheerful and courteous demeanor at all times. Performs other duties as assigned, requested or deemed necessary by management. Education/Formal Training High school education or equivalent. Experience Previous experience in similar position of 3 months or longer. Knowledge/Skills Must have basic knowledge of customer service principles, the food server function and restaurant and kitchen operations. Must know standard cash-handling procedures. Must be fluent in oral and written English. Must have vision ability to clearly see detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have moderate hearing to hear customers, supervisors, and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.
Apr 26, 2024
Full time
Reopening February 2024 with a reimagined Peregrin! Experience swanky rooftop vibes, without the pomp and circumstance. Located at Perry Lane Hotel, featuring exquisite views of Savannah, premium cocktails and a curated wine list, Peregrin is modern sophistication at its best. Step inside a world of refined, yet playful intrigue, where curiosities take center stage and a luxurious backdrop. From lawn games, tropical plants and a tranquil year-around pool, Peregrin has it all. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Our roof top bar team seeks welcoming, creative and polished team members with a heart of service. We passionately strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations. The Perks: Sage hotel & restaurant discounts across the US Marriott discounts Medical, Vision, & Dental Insurance 401K Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality. Under general supervision, provides prompt and courteous food service to restaurant customers. Greets and takes food and drink orders from restaurant customers, serving the orders and accommodating special needs/requests. Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times. Completes all restocking and cleaning duties by performing opening and closing sidework as instructed Memorizes menu items, recipes and daily specials in order to answer questions and make recommendation to customers. Maintains cleanliness standards in restaurant, waitstation and kitchen service area in order to have a clean, presentable and attractive facility and to satisfy state and local health board requirements. Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer's order is taken and processed. Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company. Attends all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility. Responds to customer inquiries and comments in person and on phone by providing timely and knowledgeable information in order to provide quality customer service. Presents a clean and professional appearance at all times. Maintains a friendly, cheerful and courteous demeanor at all times. Performs other duties as assigned, requested or deemed necessary by management. Education/Formal Training High school education or equivalent. Experience Previous experience in similar position of 3 months or longer. Knowledge/Skills Must have basic knowledge of customer service principles, the food server function and restaurant and kitchen operations. Must know standard cash-handling procedures. Must be fluent in oral and written English. Must have vision ability to clearly see detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have moderate hearing to hear customers, supervisors, and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.