Our Sous Chefs are leaders whose passion for food is only surpassed by their passion for people. Through strategic leadership, they drive the success of the kitchen, ensuring outstanding guest experiences and upholding the organization's values and goals. They ensure our kitchens are a fun environment for growth and learning where kitchen partners are able to reach their full potential. Our Culinary Management team consists of competitive leaders whose mission is to ensure guest satisfaction by consistently producing top quality food. YOU ARE: Passionate about making high quality food to ensure guest satisfaction Business savvy with a rich understanding of kitchen management practices A supportive leader ready to guide kitchen partners in skills development, exceptional performance and financial goals Committed to professionalism and delivering service excellence Food Safe certified, demonstrating your commitment to food safety standards and regulations Certified with a valid occupational First Aid Certificate, demonstrating your ability to prioritize safety in the workplace WE WILL: Hold ourselves to the highest standard as a Platinum member of Canada's Best Managed Companies, a Great Place to Work in Canada, and one of Canada's Most Admired Corporate Cultures Provide experience in food costing and working with complex ingredients to create a variety of dishes Provide an unbeatable business education to help advance your career, through carefully crafted training programs such as mentorship, Cactus University, and Red Seal support Support your growth and well-being with a wellness spending account, a Cactus food dine in card, and an annual education allowance Offer a company-provided benefits package plus a vacation program that allows you plenty of time to rest and recharge Provide a comprehensive compensation package that takes various factors into consideration, including market rates, experience and qualifications Applications are accepted from all individuals. Accommodations are available on request for candidates taking part in every aspect of the selection process.
Mar 29, 2024
Full time
Our Sous Chefs are leaders whose passion for food is only surpassed by their passion for people. Through strategic leadership, they drive the success of the kitchen, ensuring outstanding guest experiences and upholding the organization's values and goals. They ensure our kitchens are a fun environment for growth and learning where kitchen partners are able to reach their full potential. Our Culinary Management team consists of competitive leaders whose mission is to ensure guest satisfaction by consistently producing top quality food. YOU ARE: Passionate about making high quality food to ensure guest satisfaction Business savvy with a rich understanding of kitchen management practices A supportive leader ready to guide kitchen partners in skills development, exceptional performance and financial goals Committed to professionalism and delivering service excellence Food Safe certified, demonstrating your commitment to food safety standards and regulations Certified with a valid occupational First Aid Certificate, demonstrating your ability to prioritize safety in the workplace WE WILL: Hold ourselves to the highest standard as a Platinum member of Canada's Best Managed Companies, a Great Place to Work in Canada, and one of Canada's Most Admired Corporate Cultures Provide experience in food costing and working with complex ingredients to create a variety of dishes Provide an unbeatable business education to help advance your career, through carefully crafted training programs such as mentorship, Cactus University, and Red Seal support Support your growth and well-being with a wellness spending account, a Cactus food dine in card, and an annual education allowance Offer a company-provided benefits package plus a vacation program that allows you plenty of time to rest and recharge Provide a comprehensive compensation package that takes various factors into consideration, including market rates, experience and qualifications Applications are accepted from all individuals. Accommodations are available on request for candidates taking part in every aspect of the selection process.
Cactus Club First Canadian Place
Toronto, Ontario (ON)
Our Sous Chefs are leaders whose passion for food is only surpassed by their passion for people. Through strategic leadership, they drive the success of the kitchen, ensuring outstanding guest experiences and upholding the organization's values and goals. They ensure our kitchens are a fun environment for growth and learning where kitchen partners are able to reach their full potential. Our Culinary Management team consists of competitive leaders whose mission is to ensure guest satisfaction by consistently producing top quality food. YOU ARE: Passionate about making high quality food to ensure guest satisfaction Business savvy with a rich understanding of kitchen management practices A supportive leader ready to guide kitchen partners in skills development, exceptional performance and financial goals Committed to professionalism and delivering service excellence Food Safe certified, demonstrating your commitment to food safety standards and regulations Certified with a valid occupational First Aid Certificate, demonstrating your ability to prioritize safety in the workplace WE WILL: Hold ourselves to the highest standard as a Platinum member of Canada's Best Managed Companies, a Great Place to Work in Canada, and one of Canada's Most Admired Corporate Cultures Provide experience in food costing and working with complex ingredients to create a variety of dishes Provide an unbeatable business education to help advance your career, through carefully crafted training programs such as mentorship, Cactus University, and Red Seal support Support your growth and well-being with a wellness spending account, a Cactus food dine in card, and an annual education allowance Offer a company-provided benefits package plus a vacation program that allows you plenty of time to rest and recharge Provide a comprehensive compensation package that takes various factors into consideration, including market rates, experience and qualifications Applications are accepted from all individuals. Accommodations are available on request for candidates taking part in every aspect of the selection process.
Mar 29, 2024
Full time
Our Sous Chefs are leaders whose passion for food is only surpassed by their passion for people. Through strategic leadership, they drive the success of the kitchen, ensuring outstanding guest experiences and upholding the organization's values and goals. They ensure our kitchens are a fun environment for growth and learning where kitchen partners are able to reach their full potential. Our Culinary Management team consists of competitive leaders whose mission is to ensure guest satisfaction by consistently producing top quality food. YOU ARE: Passionate about making high quality food to ensure guest satisfaction Business savvy with a rich understanding of kitchen management practices A supportive leader ready to guide kitchen partners in skills development, exceptional performance and financial goals Committed to professionalism and delivering service excellence Food Safe certified, demonstrating your commitment to food safety standards and regulations Certified with a valid occupational First Aid Certificate, demonstrating your ability to prioritize safety in the workplace WE WILL: Hold ourselves to the highest standard as a Platinum member of Canada's Best Managed Companies, a Great Place to Work in Canada, and one of Canada's Most Admired Corporate Cultures Provide experience in food costing and working with complex ingredients to create a variety of dishes Provide an unbeatable business education to help advance your career, through carefully crafted training programs such as mentorship, Cactus University, and Red Seal support Support your growth and well-being with a wellness spending account, a Cactus food dine in card, and an annual education allowance Offer a company-provided benefits package plus a vacation program that allows you plenty of time to rest and recharge Provide a comprehensive compensation package that takes various factors into consideration, including market rates, experience and qualifications Applications are accepted from all individuals. Accommodations are available on request for candidates taking part in every aspect of the selection process.
Cactus Club Sherway Gardens
Etobicoke, Ontario (ON)
Our Sous Chefs are leaders whose passion for food is only surpassed by their passion for people. Through strategic leadership, they drive the success of the kitchen, ensuring outstanding guest experiences and upholding the organization's values and goals. They ensure our kitchens are a fun environment for growth and learning where kitchen partners are able to reach their full potential. Our Culinary Management team consists of competitive leaders whose mission is to ensure guest satisfaction by consistently producing top quality food. YOU ARE: Passionate about making high quality food to ensure guest satisfaction Business savvy with a rich understanding of kitchen management practices A supportive leader ready to guide kitchen partners in skills development, exceptional performance and financial goals Committed to professionalism and delivering service excellence Food Safe certified, demonstrating your commitment to food safety standards and regulations Certified with a valid occupational First Aid Certificate, demonstrating your ability to prioritize safety in the workplace WE WILL: Hold ourselves to the highest standard as a Platinum member of Canada's Best Managed Companies, a Great Place to Work in Canada, and one of Canada's Most Admired Corporate Cultures Provide experience in food costing and working with complex ingredients to create a variety of dishes Provide an unbeatable business education to help advance your career, through carefully crafted training programs such as mentorship, Cactus University, and Red Seal support Support your growth and well-being with a wellness spending account, a Cactus food dine in card, and an annual education allowance Offer a company-provided benefits package plus a vacation program that allows you plenty of time to rest and recharge Provide a comprehensive compensation package that takes various factors into consideration, including market rates, experience and qualifications Applications are accepted from all individuals. Accommodations are available on request for candidates taking part in every aspect of the selection process.
Mar 29, 2024
Full time
Our Sous Chefs are leaders whose passion for food is only surpassed by their passion for people. Through strategic leadership, they drive the success of the kitchen, ensuring outstanding guest experiences and upholding the organization's values and goals. They ensure our kitchens are a fun environment for growth and learning where kitchen partners are able to reach their full potential. Our Culinary Management team consists of competitive leaders whose mission is to ensure guest satisfaction by consistently producing top quality food. YOU ARE: Passionate about making high quality food to ensure guest satisfaction Business savvy with a rich understanding of kitchen management practices A supportive leader ready to guide kitchen partners in skills development, exceptional performance and financial goals Committed to professionalism and delivering service excellence Food Safe certified, demonstrating your commitment to food safety standards and regulations Certified with a valid occupational First Aid Certificate, demonstrating your ability to prioritize safety in the workplace WE WILL: Hold ourselves to the highest standard as a Platinum member of Canada's Best Managed Companies, a Great Place to Work in Canada, and one of Canada's Most Admired Corporate Cultures Provide experience in food costing and working with complex ingredients to create a variety of dishes Provide an unbeatable business education to help advance your career, through carefully crafted training programs such as mentorship, Cactus University, and Red Seal support Support your growth and well-being with a wellness spending account, a Cactus food dine in card, and an annual education allowance Offer a company-provided benefits package plus a vacation program that allows you plenty of time to rest and recharge Provide a comprehensive compensation package that takes various factors into consideration, including market rates, experience and qualifications Applications are accepted from all individuals. Accommodations are available on request for candidates taking part in every aspect of the selection process.
Cactus Club Langley
Langley, British Columbia (BC)
Our Sous Chefs are leaders whose passion for food is only surpassed by their passion for people. Through strategic leadership, they drive the success of the kitchen, ensuring outstanding guest experiences and upholding the organization's values and goals. They ensure our kitchens are a fun environment for growth and learning where kitchen partners are able to reach their full potential. Our Culinary Management team consists of competitive leaders whose mission is to ensure guest satisfaction by consistently producing top quality food. YOU ARE: Passionate about making high quality food to ensure guest satisfaction Business savvy with a rich understanding of kitchen management practices A supportive leader ready to guide kitchen partners in skills development, exceptional performance and financial goals Committed to professionalism and delivering service excellence Food Safe certified, demonstrating your commitment to food safety standards and regulations Certified with a valid occupational First Aid Certificate, demonstrating your ability to prioritize safety in the workplace WE WILL: Hold ourselves to the highest standard as a Platinum member of Canada's Best Managed Companies, a Great Place to Work in Canada, and one of Canada's Most Admired Corporate Cultures Provide experience in food costing and working with complex ingredients to create a variety of dishes Provide an unbeatable business education to help advance your career, through carefully crafted training programs such as mentorship, Cactus University, and Red Seal support Support your growth and well-being with a wellness spending account, a Cactus food dine in card, and an annual education allowance Offer a company-provided benefits package plus a vacation program that allows you plenty of time to rest and recharge Provide a comprehensive compensation package that takes various factors into consideration, including market rates, experience and qualifications Applications are accepted from all individuals. Accommodations are available on request for candidates taking part in every aspect of the selection process.
Mar 29, 2024
Full time
Our Sous Chefs are leaders whose passion for food is only surpassed by their passion for people. Through strategic leadership, they drive the success of the kitchen, ensuring outstanding guest experiences and upholding the organization's values and goals. They ensure our kitchens are a fun environment for growth and learning where kitchen partners are able to reach their full potential. Our Culinary Management team consists of competitive leaders whose mission is to ensure guest satisfaction by consistently producing top quality food. YOU ARE: Passionate about making high quality food to ensure guest satisfaction Business savvy with a rich understanding of kitchen management practices A supportive leader ready to guide kitchen partners in skills development, exceptional performance and financial goals Committed to professionalism and delivering service excellence Food Safe certified, demonstrating your commitment to food safety standards and regulations Certified with a valid occupational First Aid Certificate, demonstrating your ability to prioritize safety in the workplace WE WILL: Hold ourselves to the highest standard as a Platinum member of Canada's Best Managed Companies, a Great Place to Work in Canada, and one of Canada's Most Admired Corporate Cultures Provide experience in food costing and working with complex ingredients to create a variety of dishes Provide an unbeatable business education to help advance your career, through carefully crafted training programs such as mentorship, Cactus University, and Red Seal support Support your growth and well-being with a wellness spending account, a Cactus food dine in card, and an annual education allowance Offer a company-provided benefits package plus a vacation program that allows you plenty of time to rest and recharge Provide a comprehensive compensation package that takes various factors into consideration, including market rates, experience and qualifications Applications are accepted from all individuals. Accommodations are available on request for candidates taking part in every aspect of the selection process.
Our Sous Chefs are leaders whose passion for food is only surpassed by their passion for people. Through strategic leadership, they drive the success of the kitchen, ensuring outstanding guest experiences and upholding the organization's values and goals. They ensure our kitchens are a fun environment for growth and learning where kitchen partners are able to reach their full potential. Our Culinary Management team consists of competitive leaders whose mission is to ensure guest satisfaction by consistently producing top quality food. YOU ARE: Passionate about making high quality food to ensure guest satisfaction Business savvy with a rich understanding of kitchen management practices A supportive leader ready to guide kitchen partners in skills development, exceptional performance and financial goals Committed to professionalism and delivering service excellence Food Safe certified, demonstrating your commitment to food safety standards and regulations Certified with a valid occupational First Aid Certificate, demonstrating your ability to prioritize safety in the workplace WE WILL: Hold ourselves to the highest standard as a Platinum member of Canada's Best Managed Companies, a Great Place to Work in Canada, and one of Canada's Most Admired Corporate Cultures Provide experience in food costing and working with complex ingredients to create a variety of dishes Provide an unbeatable business education to help advance your career, through carefully crafted training programs such as mentorship, Cactus University, and Red Seal support Support your growth and well-being with a wellness spending account, a Cactus food dine in card, and an annual education allowance Offer a company-provided benefits package plus a vacation program that allows you plenty of time to rest and recharge Provide a comprehensive compensation package that takes various factors into consideration, including market rates, experience and qualifications Applications are accepted from all individuals. Accommodations are available on request for candidates taking part in every aspect of the selection process.
Mar 29, 2024
Full time
Our Sous Chefs are leaders whose passion for food is only surpassed by their passion for people. Through strategic leadership, they drive the success of the kitchen, ensuring outstanding guest experiences and upholding the organization's values and goals. They ensure our kitchens are a fun environment for growth and learning where kitchen partners are able to reach their full potential. Our Culinary Management team consists of competitive leaders whose mission is to ensure guest satisfaction by consistently producing top quality food. YOU ARE: Passionate about making high quality food to ensure guest satisfaction Business savvy with a rich understanding of kitchen management practices A supportive leader ready to guide kitchen partners in skills development, exceptional performance and financial goals Committed to professionalism and delivering service excellence Food Safe certified, demonstrating your commitment to food safety standards and regulations Certified with a valid occupational First Aid Certificate, demonstrating your ability to prioritize safety in the workplace WE WILL: Hold ourselves to the highest standard as a Platinum member of Canada's Best Managed Companies, a Great Place to Work in Canada, and one of Canada's Most Admired Corporate Cultures Provide experience in food costing and working with complex ingredients to create a variety of dishes Provide an unbeatable business education to help advance your career, through carefully crafted training programs such as mentorship, Cactus University, and Red Seal support Support your growth and well-being with a wellness spending account, a Cactus food dine in card, and an annual education allowance Offer a company-provided benefits package plus a vacation program that allows you plenty of time to rest and recharge Provide a comprehensive compensation package that takes various factors into consideration, including market rates, experience and qualifications Applications are accepted from all individuals. Accommodations are available on request for candidates taking part in every aspect of the selection process.
William Rainey Harper College, IL
Palatine, Illinois
Schedule Information: Monday 8:00am - 1:00pm and Tuesday - Thursday 10:00am - 3:00pm Hours Per Week: 20 Benefits: Prorated Sick & Vacation; Holiday Pay; and 2 Harper Tuition Waivers per semester Duties of Position: Responsible for upkeep and organization of the facilities and instructional supplies of the Hospitality Management Programs, including the preparation, distribution, storage, inventory and requisition of departmental supplies and materials. Works with faculty and students in an instructional setting. Coordinates the use of all culinary equipment. Provides assistance to instructors with lab and Dining Room preparations and student projects. Assists faculty in lab set up and assists students with safety procedures in classroom. Provides light cleaning and minor adjustments of department equipment. Schedules maintenance appointments as necessary Assists in identifying equipment needed for departmental relevancy and safety, both consumable and capital expenses. Assists faculty in selecting and ordering supplies, both perishable and shelf stable. Ensures the maintenance of the laboratories and storage areas by inventorying, ordering, unpacking, and storing of supplies and equipment. In partnership with the Program Coordinator, monitors departmental budget and purchase orders. Participates in program workshops, information sessions, recruitment and special events to assist with the promotion and visibility of the Hospitality Program. Provides an initial point of contact for the college community for directing inquiries to appropriate program faculty. Provides direction to student aides to ensure maximum efficiency in their daily tasks. Maintains the Hospitality Program webpages with updates of weekly Dining Room menus and other departmental notices. Manages The Dining Room reservations for on- and off-campus guests. Assists in disseminating federal, state & college rules and regulations related to the industry. Monitors and assists in the maintenance of industry credentials and certifications. Ensures that all equipment, tools and supplies are in order and secure before leaving the laboratory. Performs clerical assignments, such as, making copies, filing documents, preparing reports, etc. and other duties as assigned by department chair. Performs related duties as assigned. Working Conditions: Work is primarily indoors in a kitchen setting. A major portion of the work is physical including standing, stooping, using step stool to stock supplies, traveling between classrooms and buildings, and organizing kitchen equipment. Must be able to lift and transport a minimum of 40 lbs. Some evening and weekend work may be required. Educational Requirements: High school diploma required. Some college is preferred. Experience Requirements: Working knowledge and demonstrated skills in using specific food preparation equipment and previous experience working in a commercial kitchen. Experience in inventory control, order planning and safe food storage. At least 2 years work experience in Hotel or Restaurant industry. Working knowledge of spreadsheet and word document software required. Familiarity with Oracle, Banner, Adobe Professional, and/or Microsoft Teams preferred. Experience in a higher education setting preferred. Application Review Dates: Applications are accepted until the position is filled though priority will be given to applications received on or before: August 24, 2023. Required Documents: A resume and cover letter are required to complete the application process Official transcripts required upon hire Employment is contingent upon Criminal Background Check. Employment sponsorship is not available.
Mar 28, 2024
Full time
Schedule Information: Monday 8:00am - 1:00pm and Tuesday - Thursday 10:00am - 3:00pm Hours Per Week: 20 Benefits: Prorated Sick & Vacation; Holiday Pay; and 2 Harper Tuition Waivers per semester Duties of Position: Responsible for upkeep and organization of the facilities and instructional supplies of the Hospitality Management Programs, including the preparation, distribution, storage, inventory and requisition of departmental supplies and materials. Works with faculty and students in an instructional setting. Coordinates the use of all culinary equipment. Provides assistance to instructors with lab and Dining Room preparations and student projects. Assists faculty in lab set up and assists students with safety procedures in classroom. Provides light cleaning and minor adjustments of department equipment. Schedules maintenance appointments as necessary Assists in identifying equipment needed for departmental relevancy and safety, both consumable and capital expenses. Assists faculty in selecting and ordering supplies, both perishable and shelf stable. Ensures the maintenance of the laboratories and storage areas by inventorying, ordering, unpacking, and storing of supplies and equipment. In partnership with the Program Coordinator, monitors departmental budget and purchase orders. Participates in program workshops, information sessions, recruitment and special events to assist with the promotion and visibility of the Hospitality Program. Provides an initial point of contact for the college community for directing inquiries to appropriate program faculty. Provides direction to student aides to ensure maximum efficiency in their daily tasks. Maintains the Hospitality Program webpages with updates of weekly Dining Room menus and other departmental notices. Manages The Dining Room reservations for on- and off-campus guests. Assists in disseminating federal, state & college rules and regulations related to the industry. Monitors and assists in the maintenance of industry credentials and certifications. Ensures that all equipment, tools and supplies are in order and secure before leaving the laboratory. Performs clerical assignments, such as, making copies, filing documents, preparing reports, etc. and other duties as assigned by department chair. Performs related duties as assigned. Working Conditions: Work is primarily indoors in a kitchen setting. A major portion of the work is physical including standing, stooping, using step stool to stock supplies, traveling between classrooms and buildings, and organizing kitchen equipment. Must be able to lift and transport a minimum of 40 lbs. Some evening and weekend work may be required. Educational Requirements: High school diploma required. Some college is preferred. Experience Requirements: Working knowledge and demonstrated skills in using specific food preparation equipment and previous experience working in a commercial kitchen. Experience in inventory control, order planning and safe food storage. At least 2 years work experience in Hotel or Restaurant industry. Working knowledge of spreadsheet and word document software required. Familiarity with Oracle, Banner, Adobe Professional, and/or Microsoft Teams preferred. Experience in a higher education setting preferred. Application Review Dates: Applications are accepted until the position is filled though priority will be given to applications received on or before: August 24, 2023. Required Documents: A resume and cover letter are required to complete the application process Official transcripts required upon hire Employment is contingent upon Criminal Background Check. Employment sponsorship is not available.
We are now accepting applications for the Adjunct Instructor Applicant Pool. Adjunct pools are open on a fiscal year basis for continuous recruitment for department assignments. Please review application material requirements carefully to ensure successful ;Your application will not be considered un
Mar 27, 2024
Full time
We are now accepting applications for the Adjunct Instructor Applicant Pool. Adjunct pools are open on a fiscal year basis for continuous recruitment for department assignments. Please review application material requirements carefully to ensure successful ;Your application will not be considered un
We are seeking Restaurant General Managers, Management, and Culinary Management to join our team! We are fresh polished fast-casual concept looking for Restaurant General Managers, Management, and Culinary Management for a location within the Los Angeles, CA market. If you are a people person and a go getter, please apply today Restaurant General Managers, Management, and Culinary Management Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant General Managers, Management, and Culinary Management Requirements Previous experience in the Manager role for at least 2 years Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
Mar 24, 2024
We are seeking Restaurant General Managers, Management, and Culinary Management to join our team! We are fresh polished fast-casual concept looking for Restaurant General Managers, Management, and Culinary Management for a location within the Los Angeles, CA market. If you are a people person and a go getter, please apply today Restaurant General Managers, Management, and Culinary Management Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant General Managers, Management, and Culinary Management Requirements Previous experience in the Manager role for at least 2 years Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
We are searching for a legendary leader that understands how to create a positive restaurant culture and will help us grow! We are looking for team-minded, systems-oriented restaurant managers with: 3+ years of casual dining management experience. Experience leading a team of others to be the best they can be. A commitment to delivering a legendary experience to every guest, every time! We offer: Above market pay scale 47-60k Annually A clearly defined career path Paid vacation after 6 months up to 4 weeks per year Large management and team member referral bonuses Contest incentives including cruises and merit raises Meal and retail discounts Blue Cross Blue Shield health insurance and a managed 401K plan with matching and wealth management guidance A growth plan that includes new restaurant openings Comprehensive Training Program 12 weeks I always like to get to know my candidates and I can't wait to get the conversation started with you! If you or someone you know is interested (I get about 90% of my business from referrals!), please respond to this and we will set up a time to talk! Kelly Crawford
Mar 21, 2024
Full time
We are searching for a legendary leader that understands how to create a positive restaurant culture and will help us grow! We are looking for team-minded, systems-oriented restaurant managers with: 3+ years of casual dining management experience. Experience leading a team of others to be the best they can be. A commitment to delivering a legendary experience to every guest, every time! We offer: Above market pay scale 47-60k Annually A clearly defined career path Paid vacation after 6 months up to 4 weeks per year Large management and team member referral bonuses Contest incentives including cruises and merit raises Meal and retail discounts Blue Cross Blue Shield health insurance and a managed 401K plan with matching and wealth management guidance A growth plan that includes new restaurant openings Comprehensive Training Program 12 weeks I always like to get to know my candidates and I can't wait to get the conversation started with you! If you or someone you know is interested (I get about 90% of my business from referrals!), please respond to this and we will set up a time to talk! Kelly Crawford
Henderson Group Recruiting
San Francisco, California
We are seeking Restaurant General Managers, Management, and Culinary Management to join our team! We are fresh polished fast-casual concept looking for Restaurant General Managers, Management, and Culinary Management for a location within the San Francisco, CA market. If you are a people person and a go getter, please apply today Restaurant General Managers, Management, and Culinary Management Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant General Managers, Management, and Culinary Management Requirements Previous experience in the Manager role for at least 2 years Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
Mar 20, 2024
We are seeking Restaurant General Managers, Management, and Culinary Management to join our team! We are fresh polished fast-casual concept looking for Restaurant General Managers, Management, and Culinary Management for a location within the San Francisco, CA market. If you are a people person and a go getter, please apply today Restaurant General Managers, Management, and Culinary Management Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant General Managers, Management, and Culinary Management Requirements Previous experience in the Manager role for at least 2 years Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
Yuba Community College District
Woodland, California
Job Description BASIC FUNCTION: Under the direction of the Associate Dean of CTE & Workforce Development, assist in reinforcing instruction and providing guidance to individuals or small groups of students in the Food Service Management, lab; assist in managing the student-operated restaurant. REPRESENTATIVE DUTIES: Maintain and control the circulation of instructional supplies, materials, food items, and equipment, check items in and out to students; maintain appropriate records and inventories; order replacement items, equipment and food supplies, maintain equipment according to approved procedures; process new stock and equipment. (E) Assist students in the proper procedures, selection, operation and care of food items, equipment and cookbooks; reinforce instruction provided by the instructor; assist students in managing kitchen and dining facilities; ensure student compliance with current health and safety regulations. (E) Operate a Touch Menu Point of Service System and produce related reports; control and monitor cash receipt and expenses; maintain appropriate records. (E) Operate and maintain a variety of equipment associated with the food service field including personal computer and associated software. (E) Ensure that the instructional area is maintained in a clean and orderly manner; ensure compliance with the state and county health department codes; assure the security of the facilities as assigned. (E) Assist in preparing, administering, scoring and recording student tests and assignments; record attendance; maintain student records. (E) Provide relevant information to instructors regarding student progress; assist instructors in evaluation and identification of student problems; assist in the resolution of problems. (E) Provide training and work direction to student aides; schedule and maintain record of time worked. (E) Perform other related duties as assigned. KNOWLEDGE OF: Record-keeping techniques. Oral and written communication skills. Current food service and restaurant management practices and procedures. Operation, use and care of a wide variety of equipment used in the food service industry. Operation and use of Point of Service systems or equivalent, cash register, and personal computer. Health and safety regulations. ABILITY TO: Reinforce instruction and provide guidance to individual or small groups of students in the Food Service Management lab. Make arithmetic calculations quickly and accurately. Understand and follow oral and written directions. Establish and maintain cooperative and effective working relationships with others. Relate to students in a professional manner. Work independently with little supervision. Meet schedules and time lines. Plan and organize work. Lift objects weighting up to 50 pounds. Train and provide work direction to others. Maintain records and reports. Required Qualifications EDUCATION AND EXPERIENCE: Any combination equivalent to an Associate Degree and one year work experience in the food service industry.
Mar 06, 2024
Full time
Job Description BASIC FUNCTION: Under the direction of the Associate Dean of CTE & Workforce Development, assist in reinforcing instruction and providing guidance to individuals or small groups of students in the Food Service Management, lab; assist in managing the student-operated restaurant. REPRESENTATIVE DUTIES: Maintain and control the circulation of instructional supplies, materials, food items, and equipment, check items in and out to students; maintain appropriate records and inventories; order replacement items, equipment and food supplies, maintain equipment according to approved procedures; process new stock and equipment. (E) Assist students in the proper procedures, selection, operation and care of food items, equipment and cookbooks; reinforce instruction provided by the instructor; assist students in managing kitchen and dining facilities; ensure student compliance with current health and safety regulations. (E) Operate a Touch Menu Point of Service System and produce related reports; control and monitor cash receipt and expenses; maintain appropriate records. (E) Operate and maintain a variety of equipment associated with the food service field including personal computer and associated software. (E) Ensure that the instructional area is maintained in a clean and orderly manner; ensure compliance with the state and county health department codes; assure the security of the facilities as assigned. (E) Assist in preparing, administering, scoring and recording student tests and assignments; record attendance; maintain student records. (E) Provide relevant information to instructors regarding student progress; assist instructors in evaluation and identification of student problems; assist in the resolution of problems. (E) Provide training and work direction to student aides; schedule and maintain record of time worked. (E) Perform other related duties as assigned. KNOWLEDGE OF: Record-keeping techniques. Oral and written communication skills. Current food service and restaurant management practices and procedures. Operation, use and care of a wide variety of equipment used in the food service industry. Operation and use of Point of Service systems or equivalent, cash register, and personal computer. Health and safety regulations. ABILITY TO: Reinforce instruction and provide guidance to individual or small groups of students in the Food Service Management lab. Make arithmetic calculations quickly and accurately. Understand and follow oral and written directions. Establish and maintain cooperative and effective working relationships with others. Relate to students in a professional manner. Work independently with little supervision. Meet schedules and time lines. Plan and organize work. Lift objects weighting up to 50 pounds. Train and provide work direction to others. Maintain records and reports. Required Qualifications EDUCATION AND EXPERIENCE: Any combination equivalent to an Associate Degree and one year work experience in the food service industry.
Jackson Hole Mountain Resort Corporation
Teton Village, WY, USA
JACKSON HOLE RESORT LODGING
JOB DESCRIPTION
Position Title : Housekeeping Manager
Department : Housekeeping
Classification : Year Round Full Time
GENERAL PURPOSE :
The Housekeeping Manager position is responsible for the planning, organization, development, and direction for the overall operation of the Housekeeping Department.
ESSENTIAL FUNCTIONS
Oversee and direct housekeeping staff
Monitor cleans to ensure they are performed thoroughly and professionally
Supervise an annual inventory of all properties
Order supplies and supervise inventory in accordance with budget
Hire, train, and motivate all housekeeping staff
Complete weekly payroll for housekeepers and other staff members on the team
Oversee cleaning schedule to ensure all properties are cleaned in a timely fashion and that staff schedules are equitable
Assure housekeeping staff adhere to safety regulations in the use of equipment and supplies at all times
Evaluate work practices in job performance reviews for housekeeping staff, with a focus on quality and safety
Manage subcontract companies as needed
Seek out new methods and principles and incorporates them into existing housekeeping practices
Maintain and operate housekeeping vehicles according to established policies
Operate the Housekeeping Department while creating efficiencies that support the other departments within JHRL
OTHER FUNCTIONS
Maintain daily list of check-ins, ensuring that all properties are cleaned, stocked, and ready for occupancy
Assist in the pick-up and delivery of laundry
Report any maintenance problems or damage of properties by guests or others to the Director of Maintenance, Director of Homeowner Relations and General Manager
Schedule secures for all properties after checkouts and inspects for damage
Turns in all lost and found items, properly tagged, to the Teton Village Front Desk in a timely fashion
Clean units and work as a housekeeper as needed
-- Employees are held accountable for all duties of this job—
JOB QUALIFICATIONS:
KNOWLEDGE, SKILLS, AND ABILITY :
Must hold valid driver’s license
Strong computer skills, proficiency with Microsoft Office and ability to learn new software
Self-motivated
Able to recognize projects that need attention
Ability to work cross-functionally across departments and as part of a team
Detail oriented and organized as it pertains to accuracy and efficiency
Strong ability to prioritize daily tasks with larger scale projects
Ability to motivate a team, with strong leadership skills
Strong written and oral communication skills
Ability to speak fluently in Spanish preferred
SUPERVISORY DUTIES
Number of Direct Reports: 12
WORKING ENVIROMENT :
This job operates primarily indoors in a clerical office setting, housekeeping shop environment, and within JHRL properties. Occasional outdoor environment required to travel to and from JHRL properties. This role routinely drives a motor vehicle, with exposure to varying road conditions based on weather. Outdoor environment may cause exposure to extreme temperatures and varying weather.
PHYSICAL DEMANDS :
Standing for long periods of time
Must be able to walk up and down stairs carrying items
Walking, bending, handling, reaching, squatting, lifting up to 60 pounds, climbing, and stooping
POSITION TYPE AND EXPECTED HOURS OF WORK
This job is year-round full time and typically works during daytime business hours; however, work may be required on evenings. Weekend work may be required as well. Schedules and hours may fluctuate depending on business need.
REQUIRED EDUCATION AND eXPERIENCE :
High school diploma or GED or equivalent number of years of experience
Strong understanding of different cleaning chemicals and proper safe usage
PREFERRED EDUCATION AND EXPERIENCE
3-5 years hotel or property management housekeeping experience,
3-5 years supervisory experience
Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualification associated with the job. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.
EEO STATEMENT
Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace.
Apply Here PI238644622
Mar 27, 2024
Full time
JACKSON HOLE RESORT LODGING
JOB DESCRIPTION
Position Title : Housekeeping Manager
Department : Housekeeping
Classification : Year Round Full Time
GENERAL PURPOSE :
The Housekeeping Manager position is responsible for the planning, organization, development, and direction for the overall operation of the Housekeeping Department.
ESSENTIAL FUNCTIONS
Oversee and direct housekeeping staff
Monitor cleans to ensure they are performed thoroughly and professionally
Supervise an annual inventory of all properties
Order supplies and supervise inventory in accordance with budget
Hire, train, and motivate all housekeeping staff
Complete weekly payroll for housekeepers and other staff members on the team
Oversee cleaning schedule to ensure all properties are cleaned in a timely fashion and that staff schedules are equitable
Assure housekeeping staff adhere to safety regulations in the use of equipment and supplies at all times
Evaluate work practices in job performance reviews for housekeeping staff, with a focus on quality and safety
Manage subcontract companies as needed
Seek out new methods and principles and incorporates them into existing housekeeping practices
Maintain and operate housekeeping vehicles according to established policies
Operate the Housekeeping Department while creating efficiencies that support the other departments within JHRL
OTHER FUNCTIONS
Maintain daily list of check-ins, ensuring that all properties are cleaned, stocked, and ready for occupancy
Assist in the pick-up and delivery of laundry
Report any maintenance problems or damage of properties by guests or others to the Director of Maintenance, Director of Homeowner Relations and General Manager
Schedule secures for all properties after checkouts and inspects for damage
Turns in all lost and found items, properly tagged, to the Teton Village Front Desk in a timely fashion
Clean units and work as a housekeeper as needed
-- Employees are held accountable for all duties of this job—
JOB QUALIFICATIONS:
KNOWLEDGE, SKILLS, AND ABILITY :
Must hold valid driver’s license
Strong computer skills, proficiency with Microsoft Office and ability to learn new software
Self-motivated
Able to recognize projects that need attention
Ability to work cross-functionally across departments and as part of a team
Detail oriented and organized as it pertains to accuracy and efficiency
Strong ability to prioritize daily tasks with larger scale projects
Ability to motivate a team, with strong leadership skills
Strong written and oral communication skills
Ability to speak fluently in Spanish preferred
SUPERVISORY DUTIES
Number of Direct Reports: 12
WORKING ENVIROMENT :
This job operates primarily indoors in a clerical office setting, housekeeping shop environment, and within JHRL properties. Occasional outdoor environment required to travel to and from JHRL properties. This role routinely drives a motor vehicle, with exposure to varying road conditions based on weather. Outdoor environment may cause exposure to extreme temperatures and varying weather.
PHYSICAL DEMANDS :
Standing for long periods of time
Must be able to walk up and down stairs carrying items
Walking, bending, handling, reaching, squatting, lifting up to 60 pounds, climbing, and stooping
POSITION TYPE AND EXPECTED HOURS OF WORK
This job is year-round full time and typically works during daytime business hours; however, work may be required on evenings. Weekend work may be required as well. Schedules and hours may fluctuate depending on business need.
REQUIRED EDUCATION AND eXPERIENCE :
High school diploma or GED or equivalent number of years of experience
Strong understanding of different cleaning chemicals and proper safe usage
PREFERRED EDUCATION AND EXPERIENCE
3-5 years hotel or property management housekeeping experience,
3-5 years supervisory experience
Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualification associated with the job. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.
EEO STATEMENT
Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace.
Apply Here PI238644622
HRI Hospitality
Hyatt House Tampa Downtown, North Florida Avenue, Tampa, FL, USA
JOB SUMMARY
The Executive Housekeeper is responsible for the organization of cleanliness and maintenance on the property. To maintain the Housekeeping department in accordance with standards and guidelines established by the company and brand.
JOB DUTIES
• Oversee the responsibilities of the Housekeeping Department including Room Cleaning, Public Area Cleaning, Laundry & Guest laundry services
• Maintain high standards in all aspects of internal and external service and embrace the HRIL/MWTH service culture
• Promote unity and teamwork throughout the department
• Actively participate in all aspects of Housekeeping operations, including Room cleaning, Room inspections, Deep Cleaning, Laundry, and Public areas
• Communicate with guests in a professional, courteous, and helpful manner
• Manage Housekeeping teams to maximize the guest experience, exceed expectations, and efficiently complete daily departmental objectives
• Enforce Lodge standards, policies, and procedures with staff
• Direct and evaluate the performance of staff and follow up with training where needed
• Motivate staff and maintain a cohesive team
• Hire and supervise housekeeping line employees and supervisors
• Develop and maintain training programs to create proper quality and quantity cleaning results
• Establish and ensure compliance with guest service standards
• Utilize inventories to provide high-quality housekeeping and maintenance of the units
• Initiate and maintain effective communication within the housekeeping department, and between all other departments and associates
• Ensure grooming and conduct standards for all housekeeping associates are enforced
• Provide superior cleaning techniques and results in all managed product types
• Provide feedback to management on specific furnishing and product needs
• Develop and maintain effective payable, payroll, work order, and other written paperwork systems
• Provide quality control and care of linen, supplies, and equipment
• Ensure compliance with the safety program, identify hazardous conditions, and take immediate corrective action
• Perform any other duties assigned by Management
MINIMUM REQUIREMENTS
• High school graduate or equivalent
• Must be able to speak, hear and understand the English language
• Competent in written and verbal communication
• Must be able to sit/stand/walk for long periods of time
• Ability to handle pressure situations and exercise good judgment
• Must have some knowledge of laundry
• 3 years previous housekeeping management or related experience
• Ability to directly supervise 20+ people:
• Computer knowledge
Employees must fulfill their performance standards for this position and comply with company policies, rules, and procedures of the hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. The job description and duties of this position are subject to change, modification, and addition as deemed necessary by the hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities, and assignments requested by supervisors, managers, or other hotel/company officials.
Mar 25, 2024
Full time
JOB SUMMARY
The Executive Housekeeper is responsible for the organization of cleanliness and maintenance on the property. To maintain the Housekeeping department in accordance with standards and guidelines established by the company and brand.
JOB DUTIES
• Oversee the responsibilities of the Housekeeping Department including Room Cleaning, Public Area Cleaning, Laundry & Guest laundry services
• Maintain high standards in all aspects of internal and external service and embrace the HRIL/MWTH service culture
• Promote unity and teamwork throughout the department
• Actively participate in all aspects of Housekeeping operations, including Room cleaning, Room inspections, Deep Cleaning, Laundry, and Public areas
• Communicate with guests in a professional, courteous, and helpful manner
• Manage Housekeeping teams to maximize the guest experience, exceed expectations, and efficiently complete daily departmental objectives
• Enforce Lodge standards, policies, and procedures with staff
• Direct and evaluate the performance of staff and follow up with training where needed
• Motivate staff and maintain a cohesive team
• Hire and supervise housekeeping line employees and supervisors
• Develop and maintain training programs to create proper quality and quantity cleaning results
• Establish and ensure compliance with guest service standards
• Utilize inventories to provide high-quality housekeeping and maintenance of the units
• Initiate and maintain effective communication within the housekeeping department, and between all other departments and associates
• Ensure grooming and conduct standards for all housekeeping associates are enforced
• Provide superior cleaning techniques and results in all managed product types
• Provide feedback to management on specific furnishing and product needs
• Develop and maintain effective payable, payroll, work order, and other written paperwork systems
• Provide quality control and care of linen, supplies, and equipment
• Ensure compliance with the safety program, identify hazardous conditions, and take immediate corrective action
• Perform any other duties assigned by Management
MINIMUM REQUIREMENTS
• High school graduate or equivalent
• Must be able to speak, hear and understand the English language
• Competent in written and verbal communication
• Must be able to sit/stand/walk for long periods of time
• Ability to handle pressure situations and exercise good judgment
• Must have some knowledge of laundry
• 3 years previous housekeeping management or related experience
• Ability to directly supervise 20+ people:
• Computer knowledge
Employees must fulfill their performance standards for this position and comply with company policies, rules, and procedures of the hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. The job description and duties of this position are subject to change, modification, and addition as deemed necessary by the hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities, and assignments requested by supervisors, managers, or other hotel/company officials.
HRI Hospitality
Homewood Suites by Hilton New Orleans French Quarter, 317 N Rampart St, New Orleans, LA 70112, USA
JOB SUMMARY
The Chief Engineer is responsible for the preventive and corrective maintenance of the entire hotel property, interior and exterior, and the development, execution, and follow-through of the hotel work order system. This individual manages and oversees the engineering department in accordance with standards and guidelines established by the hotel.
JOB DUTIES
Ensure all required repairs and maintenance are performed on all hotel equipment and assets as scheduled or requested by guests, housekeeping, and/or management. Duties can include HVAC, plumbing, electrical repairs, and furniture replacement and/or repair, etc.
Perform preventive maintenance on hotel equipment and assets per set schedule.
Perform daily walk-throughs, and record all meter readings and boiler temperature. Manage Building Automate Systems.
Create and maintain effective work orders and other paperwork systems. Provide written details of work performed on Work Order forms and other documents.
Hire, train, supervise, and coach engineering staff. Manage labor costs in accordance with company guidance and budgets.
Schedule department shifts, taking into consideration expected guest arrivals and departures, occupancy levels, guest service needs and budgetary guidelines.
Coordinate with the General Manager the maintenance and facilitation of effective training programs.
Ensure that engineering staff are properly uniformed and are following all hotel procedures.
Ensure that all operations of engineering equipment and procedures are understood and performed safely in accordance with company guidelines and government regulations.
Record all maintenance request work performed in the log program and return requests to the proper location.
Assemble weekly and periodic Summary Maintenance Reports; identify and track trends to anticipate future work projects and costs.
Proactively provide feedback to management on specific maintenance and repair needs.
Administer safety training programs. Facilitate all emergency response training and safety training for hotel employees.
Maintain up-to-date knowledge of the hotel’s emergency procedures and the location of all emergency shut-offs. Assist hotel guests as necessary in the event of an emergency.
Budget, plan, schedule, coordinate, and supervise Capital Expenditure projects.
Support environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.
Conduct daily, weekly, and monthly inspections for potential safety hazards.
Educate all staff on health and safety procedures and policies.
MINIMUM REQUIREMENTS
High school graduate or equivalent.
Thorough knowledge and understanding of general repairs and maintenance.
Proven track record working with information technology systems.
Experience with fire and life safety systems.
1st Class Boilers
HVAC Certification
Working knowledge of electrical, plumbing, HVAC, and refrigeration, including:
Air conditioning and heating
Plumbing codes
Electrical codes
National/local fire codes
Mechanical codes
Blueprints and plumbing schematics
Supervisory experience.
Excellent interpersonal communication skills, written and verbal. Will be interfacing with guests and associates to provide efficient and effective results. Maintains a close working relationship with employees and department heads from all areas of hotel operations.
Scheduling flexibility to work long hours as needed to ensure the smooth operation of the engineering department. This position is on-call 24 hours a day.
Ability to communicate and make sound judgment calls when evaluating issues and situations in order to expedite the resolution of said issues.
Employees must fulfill their performance standards for this position and comply with company policies, rules, and procedures of the hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. The job description and duties of this position are subject to change, modification, and addition as deemed necessary by the hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities, and assignments requested by supervisors, managers, or other hotel/company officials.
HRI Hospitality is an EEO and welcomes you M/F/D/V
Mar 25, 2024
Full time
JOB SUMMARY
The Chief Engineer is responsible for the preventive and corrective maintenance of the entire hotel property, interior and exterior, and the development, execution, and follow-through of the hotel work order system. This individual manages and oversees the engineering department in accordance with standards and guidelines established by the hotel.
JOB DUTIES
Ensure all required repairs and maintenance are performed on all hotel equipment and assets as scheduled or requested by guests, housekeeping, and/or management. Duties can include HVAC, plumbing, electrical repairs, and furniture replacement and/or repair, etc.
Perform preventive maintenance on hotel equipment and assets per set schedule.
Perform daily walk-throughs, and record all meter readings and boiler temperature. Manage Building Automate Systems.
Create and maintain effective work orders and other paperwork systems. Provide written details of work performed on Work Order forms and other documents.
Hire, train, supervise, and coach engineering staff. Manage labor costs in accordance with company guidance and budgets.
Schedule department shifts, taking into consideration expected guest arrivals and departures, occupancy levels, guest service needs and budgetary guidelines.
Coordinate with the General Manager the maintenance and facilitation of effective training programs.
Ensure that engineering staff are properly uniformed and are following all hotel procedures.
Ensure that all operations of engineering equipment and procedures are understood and performed safely in accordance with company guidelines and government regulations.
Record all maintenance request work performed in the log program and return requests to the proper location.
Assemble weekly and periodic Summary Maintenance Reports; identify and track trends to anticipate future work projects and costs.
Proactively provide feedback to management on specific maintenance and repair needs.
Administer safety training programs. Facilitate all emergency response training and safety training for hotel employees.
Maintain up-to-date knowledge of the hotel’s emergency procedures and the location of all emergency shut-offs. Assist hotel guests as necessary in the event of an emergency.
Budget, plan, schedule, coordinate, and supervise Capital Expenditure projects.
Support environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.
Conduct daily, weekly, and monthly inspections for potential safety hazards.
Educate all staff on health and safety procedures and policies.
MINIMUM REQUIREMENTS
High school graduate or equivalent.
Thorough knowledge and understanding of general repairs and maintenance.
Proven track record working with information technology systems.
Experience with fire and life safety systems.
1st Class Boilers
HVAC Certification
Working knowledge of electrical, plumbing, HVAC, and refrigeration, including:
Air conditioning and heating
Plumbing codes
Electrical codes
National/local fire codes
Mechanical codes
Blueprints and plumbing schematics
Supervisory experience.
Excellent interpersonal communication skills, written and verbal. Will be interfacing with guests and associates to provide efficient and effective results. Maintains a close working relationship with employees and department heads from all areas of hotel operations.
Scheduling flexibility to work long hours as needed to ensure the smooth operation of the engineering department. This position is on-call 24 hours a day.
Ability to communicate and make sound judgment calls when evaluating issues and situations in order to expedite the resolution of said issues.
Employees must fulfill their performance standards for this position and comply with company policies, rules, and procedures of the hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. The job description and duties of this position are subject to change, modification, and addition as deemed necessary by the hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities, and assignments requested by supervisors, managers, or other hotel/company officials.
HRI Hospitality is an EEO and welcomes you M/F/D/V
HRI Hospitality
104 Market St, Shreveport, LA, USA
Hilton Shreveport is looking for an experienced Executive Housekeeper/Housekeeping Manager to join their property leadership team!
This role leads a team of 30 associates working to keep 311 guest rooms and public space clean and welcoming to our guests.
Job Title: Executive Housekeeper/Housekeeping Manager
Department: Housekeeping
Supervision Exercised: Assistant Housekeeping Manager, Housekeeping Supervisors, Housekeeping staff
Supervision Received: General Manager
JOB SUMMARY
Responsible for organization of cleanliness and maintenance on property. To maintain the Housekeeping department in accordance with standards and guidelines established by the company and brand.
JOB DUTIES
• Oversee the responsibilities of the Housekeeping Department including Room Cleaning, Public Area Cleaning, Laundry & Guest laundry services
• Maintain high standards in all aspects of internal and external service and embrace the HRIL/MWTH service culture
• Promote unity and teamwork throughout the department
• Actively participate in all aspects of Housekeeping operations, including Room cleaning, Room inspections, deep cleaning, Laundry and Public areas
• Communicate with guests in a professional, courteous and helpful manner
• Manage Housekeeping teams to maximize the guest experience, exceed expectations and efficiently complete daily departmental objectives
• Enforce Lodge standards, policies and procedures with staff
• Direct and evaluate performance of staff and follow up with training where needed
• Motivate staff and maintain a cohesive team
• Hire and supervise housekeeping line employees and supervisors
• Develop and maintain training programs to create proper quality and quantity cleaning results
• Establish and ensure compliance with guest service standards
• Utilize inventories to provide high quality housekeeping and maintenance of the units
• Initiate and maintain effective communication within housekeeping department, and between all other departments and associates
• Ensure grooming and conduct standards for all housekeeping associates are enforced
• Provide superior cleaning techniques and results in all managed product types
• Provide feedback to management on specific furnishing and product needs
• Develop and maintain effective payable, payroll, work order and other written paperwork systems
• Provide quality control and care of linen, supplies and equipment
• Ensure compliance with safety program, identify hazardous conditions and take immediate corrective action
• Perform any other duties assigned by Management
MINIMUM REQUIREMENTS
• High school graduate or equivalent
• Must be able to speak, hear and understand the English language
• Competent in written and verbal communication
• Must be able to sit/stand/walk for long periods of time
• Ability to handle pressure situations and exercise good judgment
• 5 years previous housekeeping management experience in a full-service hotel
• Ability to directly supervise 20+ people:
• Experience using Opera and HotSOS preferred
HRI is an EOE M/F/D/V
Mar 22, 2024
Full time
Hilton Shreveport is looking for an experienced Executive Housekeeper/Housekeeping Manager to join their property leadership team!
This role leads a team of 30 associates working to keep 311 guest rooms and public space clean and welcoming to our guests.
Job Title: Executive Housekeeper/Housekeeping Manager
Department: Housekeeping
Supervision Exercised: Assistant Housekeeping Manager, Housekeeping Supervisors, Housekeeping staff
Supervision Received: General Manager
JOB SUMMARY
Responsible for organization of cleanliness and maintenance on property. To maintain the Housekeeping department in accordance with standards and guidelines established by the company and brand.
JOB DUTIES
• Oversee the responsibilities of the Housekeeping Department including Room Cleaning, Public Area Cleaning, Laundry & Guest laundry services
• Maintain high standards in all aspects of internal and external service and embrace the HRIL/MWTH service culture
• Promote unity and teamwork throughout the department
• Actively participate in all aspects of Housekeeping operations, including Room cleaning, Room inspections, deep cleaning, Laundry and Public areas
• Communicate with guests in a professional, courteous and helpful manner
• Manage Housekeeping teams to maximize the guest experience, exceed expectations and efficiently complete daily departmental objectives
• Enforce Lodge standards, policies and procedures with staff
• Direct and evaluate performance of staff and follow up with training where needed
• Motivate staff and maintain a cohesive team
• Hire and supervise housekeeping line employees and supervisors
• Develop and maintain training programs to create proper quality and quantity cleaning results
• Establish and ensure compliance with guest service standards
• Utilize inventories to provide high quality housekeeping and maintenance of the units
• Initiate and maintain effective communication within housekeeping department, and between all other departments and associates
• Ensure grooming and conduct standards for all housekeeping associates are enforced
• Provide superior cleaning techniques and results in all managed product types
• Provide feedback to management on specific furnishing and product needs
• Develop and maintain effective payable, payroll, work order and other written paperwork systems
• Provide quality control and care of linen, supplies and equipment
• Ensure compliance with safety program, identify hazardous conditions and take immediate corrective action
• Perform any other duties assigned by Management
MINIMUM REQUIREMENTS
• High school graduate or equivalent
• Must be able to speak, hear and understand the English language
• Competent in written and verbal communication
• Must be able to sit/stand/walk for long periods of time
• Ability to handle pressure situations and exercise good judgment
• 5 years previous housekeeping management experience in a full-service hotel
• Ability to directly supervise 20+ people:
• Experience using Opera and HotSOS preferred
HRI is an EOE M/F/D/V
Summary:
The Personal Flight Concierge is the single point of contact to aircraft owners, business partners and Jet Card clientele. The position is responsible for the care and comfort of clients, providing a unique, attentive, and luxurious client experience tailored to individual preference. The Personal Flight Concierge showings detailed attention and anticipatory gestures in all correspondence and arrangements to each request, trip and experience that Jet Linx has in its service offerings.
Duties & Responsibilities:
Responsible for owning the customer relationship / experience to include quoting, trip logistics, communication and in person experiences at departure and arrival base.
Work with the Central Concierge team on getting quotes, itineraries, & services prepared to provide to the Clients.
Manage, update, and maintain all client and owner accounts, preferences, expectations, utilizing company systems.
Respond to inquiries and requests from clients and owners providing a unique, luxurious experience in accordance with Jet Linx service standards while building rapport and anticipating needs and preferences.
Ensure work area, lobby, meeting areas, entryways and restrooms are clean, organized and inviting in accordance with Jet Linx service standards.
Coordinate with Flight Operation Departments to ensure service standards are met and/or exceeded and identify any potential issues.
Maintain standard aircraft stock, lobby amenities and office supply inventory in accordance with Jet Linx service standards.
Provide / serve customers food and drinks while at primary base of operation. Offer information for local attractions, restaurants, and events both locally and in the areas of travel.
Schedule trips for Aircraft Owners. Arrange and confirm trip itineraries for approval as well as arrange all trip logistics such as catering, ground transportation, etc. for Aircraft Owners.
Proactively communicate, document, and resolve complaints, escalating to management as necessary.
Conduct a pre- and post-flight calls to ensure complete satisfaction of clients and owners.
Engage with current and inactive flyers to promote and sell/upsell services or partnerships.
Operate client and owner vehicles cautiously around property including around aircraft/ground equipment as needed.
Demonstrate Jet Linx’s core values and “Supply the High” in all interactions.
Other duties as assigned
Knowledge, Skills & Abilities:
Ability to understand and tailor all actions in accordance with defined Jet Linx service standards
Establish and maintain effective relationships with clients
Ability to work flexible, non-standard hours including nights, weekends, and holidays
Proficient with Microsoft Office Suite
Ability to work both independently and as part of team
Excellent verbal and written communication and interpersonal skills to effectively interact with all levels of the company and its customers
Ability to work in a fast-paced environment, with strong attention to detail and organizational skills
Ability to maintain the confidentiality of sensitive information
Self-motivated and willingness to take initiative utilizing client information for problem resolution and improvements to service
Ability to multi-task and complete work within assigned timelines under minimal supervision
Ability to be flexible and work in an environment with frequent changes to procedures, directions, and expectations
Operate office equipment as needed
Education and Work Experience:
Associate Degree or equivalent from 2-year college or hospitality program preferred
2 years of professional customer service experience required
Aviation industry experience or interest preferred
Physical Requirements:
Majority of work is completed in a normal office work environment
Able to complete physical activities such as standing, sitting, walking, talking, and hearing to perform daily work functions
Must be able to move up to 25 pounds on an infrequent basis
Documentation Requirements:
Ability to obtain a U.S. driver's license
Proof of eligibility to work in the US
Mar 14, 2024
Full time
Summary:
The Personal Flight Concierge is the single point of contact to aircraft owners, business partners and Jet Card clientele. The position is responsible for the care and comfort of clients, providing a unique, attentive, and luxurious client experience tailored to individual preference. The Personal Flight Concierge showings detailed attention and anticipatory gestures in all correspondence and arrangements to each request, trip and experience that Jet Linx has in its service offerings.
Duties & Responsibilities:
Responsible for owning the customer relationship / experience to include quoting, trip logistics, communication and in person experiences at departure and arrival base.
Work with the Central Concierge team on getting quotes, itineraries, & services prepared to provide to the Clients.
Manage, update, and maintain all client and owner accounts, preferences, expectations, utilizing company systems.
Respond to inquiries and requests from clients and owners providing a unique, luxurious experience in accordance with Jet Linx service standards while building rapport and anticipating needs and preferences.
Ensure work area, lobby, meeting areas, entryways and restrooms are clean, organized and inviting in accordance with Jet Linx service standards.
Coordinate with Flight Operation Departments to ensure service standards are met and/or exceeded and identify any potential issues.
Maintain standard aircraft stock, lobby amenities and office supply inventory in accordance with Jet Linx service standards.
Provide / serve customers food and drinks while at primary base of operation. Offer information for local attractions, restaurants, and events both locally and in the areas of travel.
Schedule trips for Aircraft Owners. Arrange and confirm trip itineraries for approval as well as arrange all trip logistics such as catering, ground transportation, etc. for Aircraft Owners.
Proactively communicate, document, and resolve complaints, escalating to management as necessary.
Conduct a pre- and post-flight calls to ensure complete satisfaction of clients and owners.
Engage with current and inactive flyers to promote and sell/upsell services or partnerships.
Operate client and owner vehicles cautiously around property including around aircraft/ground equipment as needed.
Demonstrate Jet Linx’s core values and “Supply the High” in all interactions.
Other duties as assigned
Knowledge, Skills & Abilities:
Ability to understand and tailor all actions in accordance with defined Jet Linx service standards
Establish and maintain effective relationships with clients
Ability to work flexible, non-standard hours including nights, weekends, and holidays
Proficient with Microsoft Office Suite
Ability to work both independently and as part of team
Excellent verbal and written communication and interpersonal skills to effectively interact with all levels of the company and its customers
Ability to work in a fast-paced environment, with strong attention to detail and organizational skills
Ability to maintain the confidentiality of sensitive information
Self-motivated and willingness to take initiative utilizing client information for problem resolution and improvements to service
Ability to multi-task and complete work within assigned timelines under minimal supervision
Ability to be flexible and work in an environment with frequent changes to procedures, directions, and expectations
Operate office equipment as needed
Education and Work Experience:
Associate Degree or equivalent from 2-year college or hospitality program preferred
2 years of professional customer service experience required
Aviation industry experience or interest preferred
Physical Requirements:
Majority of work is completed in a normal office work environment
Able to complete physical activities such as standing, sitting, walking, talking, and hearing to perform daily work functions
Must be able to move up to 25 pounds on an infrequent basis
Documentation Requirements:
Ability to obtain a U.S. driver's license
Proof of eligibility to work in the US
In this position, the Virtual Destinations Specialist will play a key role in conducting research and developing curriculum to support virtual educational travel opportunities. Collaboration with cross-functional teams will be essential to create a comprehensive program, fostering expertise in specific destinations, cultures, and subjects.
Qualifications:
Exceptional verbal and written communication skills
Preferred experience in curriculum development or equivalent training
Strong organizational skills with a keen attention to detail
Ability to work independently and manage multiple projects simultaneously
Proficiency in communication tools such as Zoom and Google Meet
Advantageous to have experience with project management and data entry software
Bachelor's degree in Education, Social Sciences, Information Technology, or a related field
Flexibility to work across multiple time zones if required
Passionate about travel and culture
If you are enthusiastic about combining your passion for travel with educational opportunities and possess the required qualifications, we invite you to apply for this exciting role. Join our team and be a part of creating unique and enriching virtual experiences for our audience.
Mar 06, 2024
FullTime/PartTime
In this position, the Virtual Destinations Specialist will play a key role in conducting research and developing curriculum to support virtual educational travel opportunities. Collaboration with cross-functional teams will be essential to create a comprehensive program, fostering expertise in specific destinations, cultures, and subjects.
Qualifications:
Exceptional verbal and written communication skills
Preferred experience in curriculum development or equivalent training
Strong organizational skills with a keen attention to detail
Ability to work independently and manage multiple projects simultaneously
Proficiency in communication tools such as Zoom and Google Meet
Advantageous to have experience with project management and data entry software
Bachelor's degree in Education, Social Sciences, Information Technology, or a related field
Flexibility to work across multiple time zones if required
Passionate about travel and culture
If you are enthusiastic about combining your passion for travel with educational opportunities and possess the required qualifications, we invite you to apply for this exciting role. Join our team and be a part of creating unique and enriching virtual experiences for our audience.
In this position, the Virtual Destinations Specialist will play a key role in conducting research and developing curriculum to support virtual educational travel opportunities. Collaboration with cross-functional teams will be essential to create a comprehensive program, fostering expertise in specific destinations, cultures, and subjects.
Qualifications:
Exceptional verbal and written communication skills
Preferred experience in curriculum development or equivalent training
Strong organizational skills with a keen attention to detail
Ability to work independently and manage multiple projects simultaneously
Proficiency in communication tools such as Zoom and Google Meet
Advantageous to have experience with project management and data entry software
Bachelor's degree in Education, Social Sciences, Information Technology, or a related field
Flexibility to work across multiple time zones if required
Passionate about travel and culture
If you are enthusiastic about combining your passion for travel with educational opportunities and possess the required qualifications, we invite you to apply for this exciting role. Join our team and be a part of creating unique and enriching virtual experiences for our audience.
Mar 06, 2024
FullTime/PartTime
In this position, the Virtual Destinations Specialist will play a key role in conducting research and developing curriculum to support virtual educational travel opportunities. Collaboration with cross-functional teams will be essential to create a comprehensive program, fostering expertise in specific destinations, cultures, and subjects.
Qualifications:
Exceptional verbal and written communication skills
Preferred experience in curriculum development or equivalent training
Strong organizational skills with a keen attention to detail
Ability to work independently and manage multiple projects simultaneously
Proficiency in communication tools such as Zoom and Google Meet
Advantageous to have experience with project management and data entry software
Bachelor's degree in Education, Social Sciences, Information Technology, or a related field
Flexibility to work across multiple time zones if required
Passionate about travel and culture
If you are enthusiastic about combining your passion for travel with educational opportunities and possess the required qualifications, we invite you to apply for this exciting role. Join our team and be a part of creating unique and enriching virtual experiences for our audience.
LNGA Consulting
79 N Raymond Ave, Pasadena, CA 91103, USA
Job Title: General Manager Chado Tea Room
Location: Pasadena
Compensation: $67-73k with performance-based bonus structure, partial benefits available.
Company: With their first location opening on West 3rd Street in 1990, Chado Tea Room remains one of the quintessential tea experiences in the Los Angeles area. With dedication, thoughtfulness, and an excellent team, Chado has grown to offer LA four locations all specializing in upscale tea service. With 300 canisters of internationally sourced luxury tea, Chado provides guests with more than a delicious memory, but that of a globally inspired look into the world of tea.
Position Overview: As the General Manager of Chado Tea Room Pasadena, you will be responsible for overseeing all aspects of the restaurant's operations including directional leadership, staff management, ensuring exceptional customer service, maintaining quality standards, and driving profitability. You will have an excellent team and a Director of Operations who will assist you in achieving operational excellence. This is a leadership role that requires strong organizational skills, a passion for the hospitality and tea industry, and the ability to lead a team and unique concept to success.
Key Responsibilities Include (but are not limited to):
Leadership and Team Management:
Provide strong leadership and guidance to the entire team, fostering a positive work environment and ensuring staff morale and motivation.
Oversee the hiring, training, scheduling, and performance management of all staff with quantifiable data and growth plans.
Conduct regular staff meetings to communicate goals, provide feedback, and address any issues or concerns.
Foster a culture of teamwork, collaboration, and continuous improvement.
Operations Management:
Ensure smooth day-to-day operations of the tearoom, including opening and closing procedures, inventory management, and cash handling.
Monitor and maintain quality standards for food preparation, safety and sanitation, presentation, and service, consistently exceeding customer expectations.
Implement and enforce health and safety regulations to create a safe and clean environment for both customers and staff.
Learn and become adept at managing all relevant software programs used within the business.
Ensure equipment maintenance is a priority and address any issues that may arise with diligence and haste.
Oversee event program including sales, scheduling, costing, and execution.
Customer Service:
Lead by example in delivering exceptional customer service, setting the standard for the team.
Respond promptly and professionally to customer feedback, resolving any issues or complaints to ensure customer satisfaction.
Continuously seek opportunities to improve the overall customer experience, striving to exceed guest expectations.
Showcase personable and engaging qualities as a conversationalist and understands the fundamentals of sales within a dining establishment.
Regularly demonstrate patience with the ability to keep calm in the face of distress.
Relies on the ability to multitask and prioritize a variety of tasks and responsibilities.
Financial Management:
Monitor and analyze financial performance indicators, such as sales trends, food and labor costs, and profitability, taking proactive measures to address any deviations from targets.
Implement effective cost-control measures without compromising quality or service.
Collaborate with the leadership team to develop strategies for increasing revenue and driving business growth.
Growth Mindset
Works towards improving and developing professional abilities through dedication and hard work.
View setbacks and challenges as learning opportunities and a chance to enhance their performance.
Show resilience and flexibility through a variety of changes and transitions.
Adherence to Policies and Regulations:
Ensure compliance with all relevant laws, regulations, and company policies.
Qualifications and Skills:
Previous experience of minimum 2 years in a leadership role in the hospitality industry.
Proven leadership and team management skills, with the ability to motivate and inspire a diverse workforce.
Strong organizational and multitasking abilities, with exceptional attention to detail.
Excellent communication and interpersonal skills, with the ability to build rapport with both staff and customers.
Sound financial acumen and the ability to analyze and interpret financial data.
Passion for the hospitality and tea industry and a commitment to delivering outstanding service.
Willingness to learn about tea-culture and industry trends with the ability to self educate and retain top tier knowledge.
Knowledge of health and safety regulations and best practices.
Flexibility to work evenings, weekends, and holidays as required.
Essential Functions and Abilities:
This position requires excellent communication skills including verbal and written competencies. The position also requires the ability to read, understand, and interpret general communications and business documents.
This position requires excellent math skills in addition to strong problem solving proficiencies.
Computer skills are required with the specific proficiency of using the internet and business tools like email and Microsoft Word, Excel, and some other software.
This position requires long periods of standing and can often require lifting of heavy supplies or materials.
The job description provided above does not encompass all duties and standards associated with the position. Incumbents will adhere to additional instructions and fulfill any related tasks as assigned by their supervisor, in accordance with company policies and management directives.
Chado Tea Room provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Mar 06, 2024
Full time
Job Title: General Manager Chado Tea Room
Location: Pasadena
Compensation: $67-73k with performance-based bonus structure, partial benefits available.
Company: With their first location opening on West 3rd Street in 1990, Chado Tea Room remains one of the quintessential tea experiences in the Los Angeles area. With dedication, thoughtfulness, and an excellent team, Chado has grown to offer LA four locations all specializing in upscale tea service. With 300 canisters of internationally sourced luxury tea, Chado provides guests with more than a delicious memory, but that of a globally inspired look into the world of tea.
Position Overview: As the General Manager of Chado Tea Room Pasadena, you will be responsible for overseeing all aspects of the restaurant's operations including directional leadership, staff management, ensuring exceptional customer service, maintaining quality standards, and driving profitability. You will have an excellent team and a Director of Operations who will assist you in achieving operational excellence. This is a leadership role that requires strong organizational skills, a passion for the hospitality and tea industry, and the ability to lead a team and unique concept to success.
Key Responsibilities Include (but are not limited to):
Leadership and Team Management:
Provide strong leadership and guidance to the entire team, fostering a positive work environment and ensuring staff morale and motivation.
Oversee the hiring, training, scheduling, and performance management of all staff with quantifiable data and growth plans.
Conduct regular staff meetings to communicate goals, provide feedback, and address any issues or concerns.
Foster a culture of teamwork, collaboration, and continuous improvement.
Operations Management:
Ensure smooth day-to-day operations of the tearoom, including opening and closing procedures, inventory management, and cash handling.
Monitor and maintain quality standards for food preparation, safety and sanitation, presentation, and service, consistently exceeding customer expectations.
Implement and enforce health and safety regulations to create a safe and clean environment for both customers and staff.
Learn and become adept at managing all relevant software programs used within the business.
Ensure equipment maintenance is a priority and address any issues that may arise with diligence and haste.
Oversee event program including sales, scheduling, costing, and execution.
Customer Service:
Lead by example in delivering exceptional customer service, setting the standard for the team.
Respond promptly and professionally to customer feedback, resolving any issues or complaints to ensure customer satisfaction.
Continuously seek opportunities to improve the overall customer experience, striving to exceed guest expectations.
Showcase personable and engaging qualities as a conversationalist and understands the fundamentals of sales within a dining establishment.
Regularly demonstrate patience with the ability to keep calm in the face of distress.
Relies on the ability to multitask and prioritize a variety of tasks and responsibilities.
Financial Management:
Monitor and analyze financial performance indicators, such as sales trends, food and labor costs, and profitability, taking proactive measures to address any deviations from targets.
Implement effective cost-control measures without compromising quality or service.
Collaborate with the leadership team to develop strategies for increasing revenue and driving business growth.
Growth Mindset
Works towards improving and developing professional abilities through dedication and hard work.
View setbacks and challenges as learning opportunities and a chance to enhance their performance.
Show resilience and flexibility through a variety of changes and transitions.
Adherence to Policies and Regulations:
Ensure compliance with all relevant laws, regulations, and company policies.
Qualifications and Skills:
Previous experience of minimum 2 years in a leadership role in the hospitality industry.
Proven leadership and team management skills, with the ability to motivate and inspire a diverse workforce.
Strong organizational and multitasking abilities, with exceptional attention to detail.
Excellent communication and interpersonal skills, with the ability to build rapport with both staff and customers.
Sound financial acumen and the ability to analyze and interpret financial data.
Passion for the hospitality and tea industry and a commitment to delivering outstanding service.
Willingness to learn about tea-culture and industry trends with the ability to self educate and retain top tier knowledge.
Knowledge of health and safety regulations and best practices.
Flexibility to work evenings, weekends, and holidays as required.
Essential Functions and Abilities:
This position requires excellent communication skills including verbal and written competencies. The position also requires the ability to read, understand, and interpret general communications and business documents.
This position requires excellent math skills in addition to strong problem solving proficiencies.
Computer skills are required with the specific proficiency of using the internet and business tools like email and Microsoft Word, Excel, and some other software.
This position requires long periods of standing and can often require lifting of heavy supplies or materials.
The job description provided above does not encompass all duties and standards associated with the position. Incumbents will adhere to additional instructions and fulfill any related tasks as assigned by their supervisor, in accordance with company policies and management directives.
Chado Tea Room provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (<500 headcount) in the United States of America
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Mar 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (<500 headcount) in the United States of America
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays