Delta Hotels by Marriott Seattle Everett
Everett, Washington
Delta Hotels by Marriott Seattle Everett 3105 Pine Street Everett, WA 98201 SALES & CATERING DIRECTOR (ON-SITE) The Delta Hotel by Marriott Seattle Everett is seeking an On-Site Sales & Catering Director. Do you love finding and capturing new business? Would you enjoy working on-site in a best-in-class premium Marriott hotel? The Delta Hotel by Marriott Seattle Everett ranks in the top five of the Delta by Marriott brand in guest service, and this gorgeous property has been featured in multiple brand commercials, humbly exhibiting its impressive spaces. At the 232-room Delta Hotel by Marriott Seattle Everett, you will develop relationships and increase sales with local area businesses and will lead a team of two Sales & Events Managers that sell as deployed and detail all groups and events for the property and its 14,000 sq ft of premium event space. In addition, you'll be supported by two above-property sellers who manage globally-priced accounts and target major group business opportunities on behalf of the hotel. If you've worked in a full-service Marriott property in the past, you know that having experience in CI/TY and Opera are a plus! If you haven't, Marriott's digital learning environment will walk you through the systems training you need in the first 6-8 weeks of the job. Leadership skills, organization, relationships, and proactive sales & negotiation acumen are key starting points for success in this role. ABOUT THE POSITION The On-Site Sales & Catering Director leads the property sales team, builds and maintains strong, relevant, relationships with existing and target business, and is responsible for the property sales team's coordination and planning for a successful experience, directly with clients, once booked, and detailing group and event space needs for existing Bookings made by others. This role is responsible for executing sales strategies and tactics to actively and personally solicit and procure new and existing business as deployed. ABOUT US At Hollander Hospitality, we align our people with their passion, providing award-winning service and memorable experiences. From the ground up, we build & renovate, own & operate, while recognizing that our team is our foundation and greatest asset. We are exceptional partners to one another, our guests, and our communities. We look for people who excel in their roles and are committed to delivering excellent experiences for guests. Proven through multiple awards from our partnering brands for outstanding guest service and meetings excellence, we deliver the best to our guests by creating a sense of belonging, empowerment, and support for our team members, coupled with their dedication, innovative spirit, and raw talent. STATUS: Full-time SCHEDULE: Primarily weekdays; occasional travel, evenings, and weekends. RATE OF PAY: $85,000 - $97,750 base salary annually Eligibility for company bonus program BENEFITS AND PERKS: Paid Time Off (PTO) Paycheck Advancement Program Supplemental Insurance Hotel Travel Discounts Employee Assistance Programs For eligible employees: Insurance - Medical, Dental, Vision, Life and AD&D 401(k) Plan with Employer Match Employee Meals Employee Parking The Sales & Catering Director leads and executes property and local sales & catering responsibilities, and builds & maintains strong, relevant, relationships with deployed existing and target accounts on behalf of the hotel. This role is responsible for ensuring client requirements are met. This role regularly sells hotel rooms, meeting rooms and food and beverage through direct client contact. including securing new local accounts, maintaining existing accounts, and executing sales and marketing strategies to maximize the profitability of the hotel while ensuring client satisfaction, a positive team environment and positively influencing the reputation Hollander Hospitality and the hotel brand. Relationships Seeks out, develops and nurtures strategic internal and external relationships to increase revenues, service levels, and hotel awareness. Maintains excellent lines of communication with team members and clients to create clear expectations and robust relationships that increase morale, service levels, and trust. Promotes teamwork and quality service through daily communication and coordination with other departments. Oversees on-site sales department staff to attract, retain and motivate employees through hiring, training and developing, empowering, coaching and counseling, conducting performance, resolving problems, providing open communication vehicles, and disciplining and terminating employees as appropriate. Partners with Department Managers and General Manager to ensure proper staffing levels based on guest & attendee volume. Financial Returns & Responsible Business Completes forecasts, plans, and productivity reports for management. Participates in the preparation of the departmental operating budget and financial plans. Monitors budget and upsells products and services while minimizing waste to increase revenue. guest room, function space, food & beverage pricing, and hotel services within approved departmental booking guidelines. Lead Generation Creates and maintains effective property sales programs to support funneling new leads, maximizing current accounts and targeting new accounts with potential. Continuously pursues and regularly re-evaluates prospecting targets for all sellers based on results, the market, and established goals; maintains a strategic ranking of targets by priority and maximizing opportunity and closing potential. Attends appropriate networking events, leveraging participation to maximize lead-generation. Solution Selling Maintains knowledge of market trends and competition to create relevant selling strategies for current conditions. Evaluates and meets client needs, clarifying the decision-making process, and presenting tailored value propositions, maintaining appropriate follow-up. Follows-up on all business opportunities, making initial contact within two business hours. Works with on-site and above-property team members to increase sales. Negotiating Guides the negotiation process, identifying and leveraging optimal solutions in negotiations and implementing creative and effective sales solutions. Creates and provides best practices for sales, convention services, and Food and Beverage departments for meetings. Maintains consistent effectiveness, accuracy and timeliness with information communicated to others, including calculations, estimates, contracts, BEO's, group resumes, and other documents or communication sent to clients, partners and/or team members. Follows established hotel and company-wide policies and methods, including logging details, activities, and sharing information. Support Provides sales, catering, marketing, conference services, administrative support, and operational services as necessary. Directs and personally performs, as necessary, day-to-day sales and conference/convention services activities; plans and assigns work and establishes performance and development goals for team members. Provides mentoring, coaching and regular feedback to help manage conflict and improve team member performance. Educates and trains team members in compliance with hotel, company, and brand, service behaviors and standards, as well as governmental regulations. Ensures staff has the tools, training and equipment to carry out job duties. Manages and maintains onsite sales and catering processes. Ensures group and event detailing is completed and properly executed. Qualifications: Experience & Education: Minimum of three years' experience conducting sales and negotiations. Experience in local business transient sales, group sales, and catering sales preferred. Driver's License & Insurance: Must have valid state driver's license and vehicle at time of hire. Must maintain vehicle insurance coverage as required by Hollander Hospitality. Knowledge of: Strong business travel and group rooms experience. Effective sales & negotiation acumen. Modern hospitality-sales strategies including conducting sales, evaluating & meeting customer needs, effective site tours, generating leads independently, saturating accounts, intermediaries and brand partners, maximizing systems & resources to drive results, and implementing effective objection handling solutions. Business evaluation techniques including net-profit calculations arithmetic during negotiations. Proficiency in Microsoft Outlook and Word, with basic skills in PowerPoint and Excel. Customer relationship management (CRM) software - CI/TY, preferred. Hotel property management system (PMS) software - Opera, preferred. Hotel RFP software - CVENT, CI/TY, preferred. Skills & Ability to: Work on-site and perform duties from the property. Manage, train, coach, and lead onsite sales team members. Work well with above-property sellers. Solicit, book, and upsell banquet food & beverage. Detail all arrangements, suggesting menus, bar set up . click apply for full job details
May 07, 2024
Full time
Delta Hotels by Marriott Seattle Everett 3105 Pine Street Everett, WA 98201 SALES & CATERING DIRECTOR (ON-SITE) The Delta Hotel by Marriott Seattle Everett is seeking an On-Site Sales & Catering Director. Do you love finding and capturing new business? Would you enjoy working on-site in a best-in-class premium Marriott hotel? The Delta Hotel by Marriott Seattle Everett ranks in the top five of the Delta by Marriott brand in guest service, and this gorgeous property has been featured in multiple brand commercials, humbly exhibiting its impressive spaces. At the 232-room Delta Hotel by Marriott Seattle Everett, you will develop relationships and increase sales with local area businesses and will lead a team of two Sales & Events Managers that sell as deployed and detail all groups and events for the property and its 14,000 sq ft of premium event space. In addition, you'll be supported by two above-property sellers who manage globally-priced accounts and target major group business opportunities on behalf of the hotel. If you've worked in a full-service Marriott property in the past, you know that having experience in CI/TY and Opera are a plus! If you haven't, Marriott's digital learning environment will walk you through the systems training you need in the first 6-8 weeks of the job. Leadership skills, organization, relationships, and proactive sales & negotiation acumen are key starting points for success in this role. ABOUT THE POSITION The On-Site Sales & Catering Director leads the property sales team, builds and maintains strong, relevant, relationships with existing and target business, and is responsible for the property sales team's coordination and planning for a successful experience, directly with clients, once booked, and detailing group and event space needs for existing Bookings made by others. This role is responsible for executing sales strategies and tactics to actively and personally solicit and procure new and existing business as deployed. ABOUT US At Hollander Hospitality, we align our people with their passion, providing award-winning service and memorable experiences. From the ground up, we build & renovate, own & operate, while recognizing that our team is our foundation and greatest asset. We are exceptional partners to one another, our guests, and our communities. We look for people who excel in their roles and are committed to delivering excellent experiences for guests. Proven through multiple awards from our partnering brands for outstanding guest service and meetings excellence, we deliver the best to our guests by creating a sense of belonging, empowerment, and support for our team members, coupled with their dedication, innovative spirit, and raw talent. STATUS: Full-time SCHEDULE: Primarily weekdays; occasional travel, evenings, and weekends. RATE OF PAY: $85,000 - $97,750 base salary annually Eligibility for company bonus program BENEFITS AND PERKS: Paid Time Off (PTO) Paycheck Advancement Program Supplemental Insurance Hotel Travel Discounts Employee Assistance Programs For eligible employees: Insurance - Medical, Dental, Vision, Life and AD&D 401(k) Plan with Employer Match Employee Meals Employee Parking The Sales & Catering Director leads and executes property and local sales & catering responsibilities, and builds & maintains strong, relevant, relationships with deployed existing and target accounts on behalf of the hotel. This role is responsible for ensuring client requirements are met. This role regularly sells hotel rooms, meeting rooms and food and beverage through direct client contact. including securing new local accounts, maintaining existing accounts, and executing sales and marketing strategies to maximize the profitability of the hotel while ensuring client satisfaction, a positive team environment and positively influencing the reputation Hollander Hospitality and the hotel brand. Relationships Seeks out, develops and nurtures strategic internal and external relationships to increase revenues, service levels, and hotel awareness. Maintains excellent lines of communication with team members and clients to create clear expectations and robust relationships that increase morale, service levels, and trust. Promotes teamwork and quality service through daily communication and coordination with other departments. Oversees on-site sales department staff to attract, retain and motivate employees through hiring, training and developing, empowering, coaching and counseling, conducting performance, resolving problems, providing open communication vehicles, and disciplining and terminating employees as appropriate. Partners with Department Managers and General Manager to ensure proper staffing levels based on guest & attendee volume. Financial Returns & Responsible Business Completes forecasts, plans, and productivity reports for management. Participates in the preparation of the departmental operating budget and financial plans. Monitors budget and upsells products and services while minimizing waste to increase revenue. guest room, function space, food & beverage pricing, and hotel services within approved departmental booking guidelines. Lead Generation Creates and maintains effective property sales programs to support funneling new leads, maximizing current accounts and targeting new accounts with potential. Continuously pursues and regularly re-evaluates prospecting targets for all sellers based on results, the market, and established goals; maintains a strategic ranking of targets by priority and maximizing opportunity and closing potential. Attends appropriate networking events, leveraging participation to maximize lead-generation. Solution Selling Maintains knowledge of market trends and competition to create relevant selling strategies for current conditions. Evaluates and meets client needs, clarifying the decision-making process, and presenting tailored value propositions, maintaining appropriate follow-up. Follows-up on all business opportunities, making initial contact within two business hours. Works with on-site and above-property team members to increase sales. Negotiating Guides the negotiation process, identifying and leveraging optimal solutions in negotiations and implementing creative and effective sales solutions. Creates and provides best practices for sales, convention services, and Food and Beverage departments for meetings. Maintains consistent effectiveness, accuracy and timeliness with information communicated to others, including calculations, estimates, contracts, BEO's, group resumes, and other documents or communication sent to clients, partners and/or team members. Follows established hotel and company-wide policies and methods, including logging details, activities, and sharing information. Support Provides sales, catering, marketing, conference services, administrative support, and operational services as necessary. Directs and personally performs, as necessary, day-to-day sales and conference/convention services activities; plans and assigns work and establishes performance and development goals for team members. Provides mentoring, coaching and regular feedback to help manage conflict and improve team member performance. Educates and trains team members in compliance with hotel, company, and brand, service behaviors and standards, as well as governmental regulations. Ensures staff has the tools, training and equipment to carry out job duties. Manages and maintains onsite sales and catering processes. Ensures group and event detailing is completed and properly executed. Qualifications: Experience & Education: Minimum of three years' experience conducting sales and negotiations. Experience in local business transient sales, group sales, and catering sales preferred. Driver's License & Insurance: Must have valid state driver's license and vehicle at time of hire. Must maintain vehicle insurance coverage as required by Hollander Hospitality. Knowledge of: Strong business travel and group rooms experience. Effective sales & negotiation acumen. Modern hospitality-sales strategies including conducting sales, evaluating & meeting customer needs, effective site tours, generating leads independently, saturating accounts, intermediaries and brand partners, maximizing systems & resources to drive results, and implementing effective objection handling solutions. Business evaluation techniques including net-profit calculations arithmetic during negotiations. Proficiency in Microsoft Outlook and Word, with basic skills in PowerPoint and Excel. Customer relationship management (CRM) software - CI/TY, preferred. Hotel property management system (PMS) software - Opera, preferred. Hotel RFP software - CVENT, CI/TY, preferred. Skills & Ability to: Work on-site and perform duties from the property. Manage, train, coach, and lead onsite sales team members. Work well with above-property sellers. Solicit, book, and upsell banquet food & beverage. Detail all arrangements, suggesting menus, bar set up . click apply for full job details
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 03, 2024
Full time
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Description: Position: Food Service Director - Summer Camp Location: Berkshires/Western Massachusetts Full-Time Seasonal 15 Weeks Wage: $1520.00 per week Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. This unique opportunity requires a candidate with previous experience directing foodservice operations at large scale summer camps. This highly visible position will be filled with a candidate that has professional personal presentation and excellent communication skills, as they will have daily interaction with the client, administrative and support staff and campers at all meal periods. The site is an established camp in the Berkshires and hosts a total of 1000 campers at two locations on a large property. The first session arrives in late June and departs in mid-July. The second session arrives in late July and ends mid-August. The Food Service Director will assume responsibility for the oversight and direction of the summer camp's dining service operations to include client relations, purchasing, receiving, menu execution, staffing, employee development, payroll management, and reporting. The scheduled timeline for this position would be mid-May until September 6th. Candidates should have a foundation of working culinary expertise as they will participate in food production on a regular basis and a history of leading culinary teams to success. Strong organizational skills are required as the FSD will assume responsibility for the scheduling and execution of multiple events such as BBQ's, day trip pack-outs and caterings on a regular basis. Additional compensation in the form of transportation, housing, gas reimbursement and incentives will be discussed and negotiated on an individual basis. Duties: Form positive relationship with client, support staff and campers to meet organizational and financial goals. Organize and direct all dining service activities to include pack-outs, BBQ, catering and any other special events. Responsibility for ordering, managing production, menu changes and the Allergen program. Management and administration of unit to include budget adherence, purchasing, invoicing, payroll and reporting. Develop and maintain sustainability program. Keep a clean and safe work environment and follow all outlined health and safety regulations with regard to food handling, equipment use and personal hygiene. Be a part of the camp community, adjust the program based on camp needs and feedback, represent Brock effectively while managing client requests and expectations. Staffing activities to include labor scheduling and compliance for twelve J-1 visa staff. Qualifications: Customer-focused, service-oriented, can-do attitude. Comfort with being the central figure in a large operation and the main source of communication to all stakeholders. Professional, front of house presentation. Problem-solving/delegation ability Ability to multi-task as there will be complex timing issues as multiple events are scheduled regularly. Computer proficiency for ordering, reporting and internal administrative actions. 5-10 years experience in seasonal summer camp of similar size, private school/college dining or similar venue. Hospitality Degree, Catering Management or Certifications preferred Serv Safe and Allergen Awareness certifications required Equal Opportunity Employer - M/F/D/V Benefits Eligible Background Check and Required Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PIb7d5984d73a0-0133
May 07, 2024
Full time
Description: Position: Food Service Director - Summer Camp Location: Berkshires/Western Massachusetts Full-Time Seasonal 15 Weeks Wage: $1520.00 per week Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. This unique opportunity requires a candidate with previous experience directing foodservice operations at large scale summer camps. This highly visible position will be filled with a candidate that has professional personal presentation and excellent communication skills, as they will have daily interaction with the client, administrative and support staff and campers at all meal periods. The site is an established camp in the Berkshires and hosts a total of 1000 campers at two locations on a large property. The first session arrives in late June and departs in mid-July. The second session arrives in late July and ends mid-August. The Food Service Director will assume responsibility for the oversight and direction of the summer camp's dining service operations to include client relations, purchasing, receiving, menu execution, staffing, employee development, payroll management, and reporting. The scheduled timeline for this position would be mid-May until September 6th. Candidates should have a foundation of working culinary expertise as they will participate in food production on a regular basis and a history of leading culinary teams to success. Strong organizational skills are required as the FSD will assume responsibility for the scheduling and execution of multiple events such as BBQ's, day trip pack-outs and caterings on a regular basis. Additional compensation in the form of transportation, housing, gas reimbursement and incentives will be discussed and negotiated on an individual basis. Duties: Form positive relationship with client, support staff and campers to meet organizational and financial goals. Organize and direct all dining service activities to include pack-outs, BBQ, catering and any other special events. Responsibility for ordering, managing production, menu changes and the Allergen program. Management and administration of unit to include budget adherence, purchasing, invoicing, payroll and reporting. Develop and maintain sustainability program. Keep a clean and safe work environment and follow all outlined health and safety regulations with regard to food handling, equipment use and personal hygiene. Be a part of the camp community, adjust the program based on camp needs and feedback, represent Brock effectively while managing client requests and expectations. Staffing activities to include labor scheduling and compliance for twelve J-1 visa staff. Qualifications: Customer-focused, service-oriented, can-do attitude. Comfort with being the central figure in a large operation and the main source of communication to all stakeholders. Professional, front of house presentation. Problem-solving/delegation ability Ability to multi-task as there will be complex timing issues as multiple events are scheduled regularly. Computer proficiency for ordering, reporting and internal administrative actions. 5-10 years experience in seasonal summer camp of similar size, private school/college dining or similar venue. Hospitality Degree, Catering Management or Certifications preferred Serv Safe and Allergen Awareness certifications required Equal Opportunity Employer - M/F/D/V Benefits Eligible Background Check and Required Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PIb7d5984d73a0-0133
Delavan Lake Lawn Management LLC
Delavan, Wisconsin
Position Title: WEDDING SPECIALIST Location: Lake Lawn Resort - Delavan, WI Position Type: Full Time Education Level: None Travel Percentage: None Job Shift:Any Job Category: Hospitality - Hotel Description: Lake Lawn Resort team members have always been the true heart and soul of our story. Since 1878, we've helped create life-long memories that span generations. We take pride in making every lakeside experience memorable for our guests through amazing team members like you. We are deeply committed to our core values which influence all our interactions, with our guests, clients, team, and our community. We create engaging and impactful environments that connect people and allow our talented and passionate team members to thrive. Please join us on our lakeside journey as part of our dynamic team at Lake Lawn Resort. A Wedding Specialist is responsible for the servicing of clients. They will meet with clients to discuss details of their programs and create the BEO's to be distributed to departments and clients. They will possess excellent organizational and communication skills. They will tour clients of the facility. Sells banquets and banquet service to organizations and individual. Use suggestive selling techniques to enhance group programs and increase revenues. Handles incoming inquires and books premium business. Sell, plan and follow through on all wedding inquires. Respond to walk-in sales and banquet business as required. Assists the Director of Sales and/or Senior Sales Manager in marketing through outside sales and telemarketing in regards to Group rooms, F & B, Golf, Activities, Spa and Marina. Plan details of booked functions with group contracts for assigned markets and designated clients. Gathers as much information as possible so each function can proceed smoothly. Prepares banquet event order (BEO's) forms clearly and detailed after conclusion of interview and booking with client. Assist group guests with any special requests, problems, or concerns that may arise. Work closely with the appropriate food and beverage departments to ensure proper guarantees and arrangements are made in order to establish and maintain group satisfaction. Coordinate outside contract services for assigned groups and post charges accordingly. Coordinate all audio-visual requests for all assigned groups through the audio-visual contractor. Follow through on all billings, credits and discrepancies on a timely basis for all assigned groups to facilitate timely payment. Attends catering, sales and food and beverage meetings as scheduled. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Qualification: Three (3) years or more of wedding planning experience in a resort/hotel setting High School diploma, and/or college degree or equivalent experience in the marketing of food and beverage Proven sales and supervisory experience in resort food and beverage Proficiency in Springer Miller, Microsoft Word, Excel and Delphi Need to have a valid driver's license. While performing the duties of this job, the employee is regularly required to sit and/or stand; use hands to finger, hands to feel; and occasionally reach with hands and arms. The employee frequently is required to walk; and talk or hear. The employee must be able to lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The position is indoors and outdoors; and is exposed to hot, humid and/or cold conditions at times. The noise level in the work environment is usually moderate to loud. The staff member will work in a high traffic/high volume business environment and will be required to spend a majority of their time standing/walking and/or sitting at their desk. PI8edcdeec72d3-5298
May 07, 2024
Full time
Position Title: WEDDING SPECIALIST Location: Lake Lawn Resort - Delavan, WI Position Type: Full Time Education Level: None Travel Percentage: None Job Shift:Any Job Category: Hospitality - Hotel Description: Lake Lawn Resort team members have always been the true heart and soul of our story. Since 1878, we've helped create life-long memories that span generations. We take pride in making every lakeside experience memorable for our guests through amazing team members like you. We are deeply committed to our core values which influence all our interactions, with our guests, clients, team, and our community. We create engaging and impactful environments that connect people and allow our talented and passionate team members to thrive. Please join us on our lakeside journey as part of our dynamic team at Lake Lawn Resort. A Wedding Specialist is responsible for the servicing of clients. They will meet with clients to discuss details of their programs and create the BEO's to be distributed to departments and clients. They will possess excellent organizational and communication skills. They will tour clients of the facility. Sells banquets and banquet service to organizations and individual. Use suggestive selling techniques to enhance group programs and increase revenues. Handles incoming inquires and books premium business. Sell, plan and follow through on all wedding inquires. Respond to walk-in sales and banquet business as required. Assists the Director of Sales and/or Senior Sales Manager in marketing through outside sales and telemarketing in regards to Group rooms, F & B, Golf, Activities, Spa and Marina. Plan details of booked functions with group contracts for assigned markets and designated clients. Gathers as much information as possible so each function can proceed smoothly. Prepares banquet event order (BEO's) forms clearly and detailed after conclusion of interview and booking with client. Assist group guests with any special requests, problems, or concerns that may arise. Work closely with the appropriate food and beverage departments to ensure proper guarantees and arrangements are made in order to establish and maintain group satisfaction. Coordinate outside contract services for assigned groups and post charges accordingly. Coordinate all audio-visual requests for all assigned groups through the audio-visual contractor. Follow through on all billings, credits and discrepancies on a timely basis for all assigned groups to facilitate timely payment. Attends catering, sales and food and beverage meetings as scheduled. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Qualification: Three (3) years or more of wedding planning experience in a resort/hotel setting High School diploma, and/or college degree or equivalent experience in the marketing of food and beverage Proven sales and supervisory experience in resort food and beverage Proficiency in Springer Miller, Microsoft Word, Excel and Delphi Need to have a valid driver's license. While performing the duties of this job, the employee is regularly required to sit and/or stand; use hands to finger, hands to feel; and occasionally reach with hands and arms. The employee frequently is required to walk; and talk or hear. The employee must be able to lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The position is indoors and outdoors; and is exposed to hot, humid and/or cold conditions at times. The noise level in the work environment is usually moderate to loud. The staff member will work in a high traffic/high volume business environment and will be required to spend a majority of their time standing/walking and/or sitting at their desk. PI8edcdeec72d3-5298
Delavan Lake Lawn Management LLC
Delavan, Wisconsin
Job Description Job Description Position Title: WEDDING SPECIALIST Location: Lake Lawn Resort - Delavan, WI Position Type: Full Time Education Level: None Travel Percentage: None Job Shift:Any Job Category: Hospitality - Hotel Description: Lake Lawn Resort team members have always been the true heart and soul of our story. Since 1878, we ve helped create life-long memories that span generations. We take pride in making every lakeside experience memorable for our guests through amazing team members like you. We are deeply committed to our core values which influence all our interactions, with our guests, clients, team, and our community. We create engaging and impactful environments that connect people and allow our talented and passionate team members to thrive. Please join us on our lakeside journey as part of our dynamic team at Lake Lawn Resort. A Wedding Specialist is responsible for the servicing of clients. They will meet with clients to discuss details of their programs and create the BEO s to be distributed to departments and clients. They will possess excellent organizational and communication skills. They will tour clients of the facility. Sells banquets and banquet service to organizations and individual. Use suggestive selling techniques to enhance group programs and increase revenues. Handles incoming inquires and books premium business. Sell, plan and follow through on all wedding inquires. Respond to walk-in sales and banquet business as required. Assists the Director of Sales and/or Senior Sales Manager in marketing through outside sales and telemarketing in regards to Group rooms, F & B, Golf, Activities, Spa and Marina. Plan details of booked functions with group contracts for assigned markets and designated clients. Gathers as much information as possible so each function can proceed smoothly. Prepares banquet event order (BEO s) forms clearly and detailed after conclusion of interview and booking with client. Assist group guests with any special requests, problems, or concerns that may arise. Work closely with the appropriate food and beverage departments to ensure proper guarantees and arrangements are made in order to establish and maintain group satisfaction. Coordinate outside contract services for assigned groups and post charges accordingly. Coordinate all audio-visual requests for all assigned groups through the audio-visual contractor. Follow through on all billings, credits and discrepancies on a timely basis for all assigned groups to facilitate timely payment. Attends catering, sales and food and beverage meetings as scheduled. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Qualification: Three (3) years or more of wedding planning experience in a resort/hotel setting High School diploma, and/or college degree or equivalent experience in the marketing of food and beverage Proven sales and supervisory experience in resort food and beverage Proficiency in Springer Miller, Microsoft Word, Excel and Delphi Need to have a valid driver's license. While performing the duties of this job, the employee is regularly required to sit and/or stand; use hands to finger, hands to feel; and occasionally reach with hands and arms. The employee frequently is required to walk; and talk or hear. The employee must be able to lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The position is indoors and outdoors; and is exposed to hot, humid and/or cold conditions at times. The noise level in the work environment is usually moderate to loud. The staff member will work in a high traffic/high volume business environment and will be required to spend a majority of their time standing/walking and/or sitting at their desk. PIc97efe5f5-
May 07, 2024
Full time
Job Description Job Description Position Title: WEDDING SPECIALIST Location: Lake Lawn Resort - Delavan, WI Position Type: Full Time Education Level: None Travel Percentage: None Job Shift:Any Job Category: Hospitality - Hotel Description: Lake Lawn Resort team members have always been the true heart and soul of our story. Since 1878, we ve helped create life-long memories that span generations. We take pride in making every lakeside experience memorable for our guests through amazing team members like you. We are deeply committed to our core values which influence all our interactions, with our guests, clients, team, and our community. We create engaging and impactful environments that connect people and allow our talented and passionate team members to thrive. Please join us on our lakeside journey as part of our dynamic team at Lake Lawn Resort. A Wedding Specialist is responsible for the servicing of clients. They will meet with clients to discuss details of their programs and create the BEO s to be distributed to departments and clients. They will possess excellent organizational and communication skills. They will tour clients of the facility. Sells banquets and banquet service to organizations and individual. Use suggestive selling techniques to enhance group programs and increase revenues. Handles incoming inquires and books premium business. Sell, plan and follow through on all wedding inquires. Respond to walk-in sales and banquet business as required. Assists the Director of Sales and/or Senior Sales Manager in marketing through outside sales and telemarketing in regards to Group rooms, F & B, Golf, Activities, Spa and Marina. Plan details of booked functions with group contracts for assigned markets and designated clients. Gathers as much information as possible so each function can proceed smoothly. Prepares banquet event order (BEO s) forms clearly and detailed after conclusion of interview and booking with client. Assist group guests with any special requests, problems, or concerns that may arise. Work closely with the appropriate food and beverage departments to ensure proper guarantees and arrangements are made in order to establish and maintain group satisfaction. Coordinate outside contract services for assigned groups and post charges accordingly. Coordinate all audio-visual requests for all assigned groups through the audio-visual contractor. Follow through on all billings, credits and discrepancies on a timely basis for all assigned groups to facilitate timely payment. Attends catering, sales and food and beverage meetings as scheduled. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Qualification: Three (3) years or more of wedding planning experience in a resort/hotel setting High School diploma, and/or college degree or equivalent experience in the marketing of food and beverage Proven sales and supervisory experience in resort food and beverage Proficiency in Springer Miller, Microsoft Word, Excel and Delphi Need to have a valid driver's license. While performing the duties of this job, the employee is regularly required to sit and/or stand; use hands to finger, hands to feel; and occasionally reach with hands and arms. The employee frequently is required to walk; and talk or hear. The employee must be able to lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The position is indoors and outdoors; and is exposed to hot, humid and/or cold conditions at times. The noise level in the work environment is usually moderate to loud. The staff member will work in a high traffic/high volume business environment and will be required to spend a majority of their time standing/walking and/or sitting at their desk. PIc97efe5f5-
Job Description The Executive Culinary and Hospitality Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Hands on culinary leadership role where you will be able to showcase your culinary skills while developing your team in the kitchen. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Culinary Ensures culinary production appropriately connects to the Executional Framework Ability to work hands on in the kitchen Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Additional Responsibilities ? Manage the front of the house of the dining operation (Cafe, Barista Bar, Grab & Go Program, Catering) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
May 07, 2024
Full time
Job Description The Executive Culinary and Hospitality Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Hands on culinary leadership role where you will be able to showcase your culinary skills while developing your team in the kitchen. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Culinary Ensures culinary production appropriately connects to the Executional Framework Ability to work hands on in the kitchen Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Additional Responsibilities ? Manage the front of the house of the dining operation (Cafe, Barista Bar, Grab & Go Program, Catering) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department: Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short and long range financial objectives for the Food and Beverage Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Maintains and is responsible for Food and Beverage Department's annual budget. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Oversees management, budget, and operation of the food and beverage service outlets, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability. Ensures all policies and procedures are enforced and adhered to. Directs subordinates accomplish goals and objectives of the operation. Must be knowledgeable about food and beverage service equipment and production practices. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; degree in hospitality management, business, and/or culinary preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 05, 2024
Full time
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department: Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short and long range financial objectives for the Food and Beverage Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Maintains and is responsible for Food and Beverage Department's annual budget. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Oversees management, budget, and operation of the food and beverage service outlets, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability. Ensures all policies and procedures are enforced and adhered to. Directs subordinates accomplish goals and objectives of the operation. Must be knowledgeable about food and beverage service equipment and production practices. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; degree in hospitality management, business, and/or culinary preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Job title Catering Kitchen Manager Reports to Director of Catering and Concessions Department Three Pillars Catering and Concessions FLSA Status Full-Time, Exempt Position Summary Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Kitchen Supervision and Operations Conducts daily pre-service, and follows up on daily side work. Create daily prep lists and assign production work as needed to all staff Monitors operations food or event food to ensure guest service and food standards are upheld. Enforces high standards of facility and equipment cleaning and sanitation. Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed. Responds to guest comments and concerns. Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines. Hands on management is required Proficient in all hourly positions with the ability to jump in and assist where needed. Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest. Participates in subordinate coaching, counseling and disciplinary procedures. Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit. Communicate with front of house staff daily Prepare and conduct regular meetings with the kitchen employees Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines. Knowledgeable in all CDS kitchen operations and ability to assist in any location. Responsible for preparing and placing food, paper and service ware orders. Ensures stringent inventory and security controls. Completes weekly inventory and food cost. Accurate preparation of inventory, payroll, and other financial and operational statements as assigned. Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short Education and Training Associate's Degree or higher in food service or related field preferred. Desired Qualifications Minimum 3 years experience in a high volume food service establishment, preferably catering Exemplary customer service skills. Exceptional organizational, interpersonal, and communication skills. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Valid driver's license Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel May need to travel across UB campuses and may need to attend conferences, special events Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 05, 2024
Full time
Job title Catering Kitchen Manager Reports to Director of Catering and Concessions Department Three Pillars Catering and Concessions FLSA Status Full-Time, Exempt Position Summary Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Kitchen Supervision and Operations Conducts daily pre-service, and follows up on daily side work. Create daily prep lists and assign production work as needed to all staff Monitors operations food or event food to ensure guest service and food standards are upheld. Enforces high standards of facility and equipment cleaning and sanitation. Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed. Responds to guest comments and concerns. Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines. Hands on management is required Proficient in all hourly positions with the ability to jump in and assist where needed. Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest. Participates in subordinate coaching, counseling and disciplinary procedures. Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit. Communicate with front of house staff daily Prepare and conduct regular meetings with the kitchen employees Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines. Knowledgeable in all CDS kitchen operations and ability to assist in any location. Responsible for preparing and placing food, paper and service ware orders. Ensures stringent inventory and security controls. Completes weekly inventory and food cost. Accurate preparation of inventory, payroll, and other financial and operational statements as assigned. Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short Education and Training Associate's Degree or higher in food service or related field preferred. Desired Qualifications Minimum 3 years experience in a high volume food service establishment, preferably catering Exemplary customer service skills. Exceptional organizational, interpersonal, and communication skills. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Valid driver's license Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel May need to travel across UB campuses and may need to attend conferences, special events Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Assists the Director of Catering and/or Director of Sales and Marketing to ensure compliance with and completion of all daily operational procedures by the Catering Department. Maintain complete knowledge of and comply with all Shaner Hotels, franchise, and hotel/departmental policies and procedures, ensuring that Catering team is informed as well. Meet with clients to work out the details of their functions. Escort clients through the property and highlight features of facility as well as available services. Suggestively sell menus, which meet the clients' needs and maximize revenues. Welcome group contact upon arrival at function and ensure guest satisfaction. Contact clients after scheduled functions to ensure guest satisfaction and to solicit for re-booking. Actively solicit and book business following hotel standards. Attend designated meetings (BEO Meetings, Departmental Meetings, Staff Meeting), menu and wine tastings. Keep abreast of current market trends and research competitors. Project a professional image of the hotel. Coordinates and maintains effective relations with other departments in hotel to maintain excellent guest service and to promote programs. Responsibilities Responsible for development, solicitation, detailing and maintenance of accounts in assigned market segments. Required to meet or exceed budget goals and established quotas. Manage all aspects of booking meetings and catering functions to include proposals, contracts and detailing Banquet Event Orders. Qualifications High school graduate or equivalent; college degree in hospitality management or business preferred. Minimum 1-year prior experience in Sales, Catering or Convention Services. Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding. Ability to speak effectively before groups of customers or employees of organization. Bilingual English / Spanish a plus. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Familiarity with Sales and Marketing tools. Knowledge of all styles of room set-ups, standard equipment involved and proper handling of the standard equipment. Knowledge of accommodating room capacities and organizing set-up requirements from information on Banquet Event Orders. Previous training in the hospitality industry, food service or the culinary fields. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 04, 2024
Full time
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Assists the Director of Catering and/or Director of Sales and Marketing to ensure compliance with and completion of all daily operational procedures by the Catering Department. Maintain complete knowledge of and comply with all Shaner Hotels, franchise, and hotel/departmental policies and procedures, ensuring that Catering team is informed as well. Meet with clients to work out the details of their functions. Escort clients through the property and highlight features of facility as well as available services. Suggestively sell menus, which meet the clients' needs and maximize revenues. Welcome group contact upon arrival at function and ensure guest satisfaction. Contact clients after scheduled functions to ensure guest satisfaction and to solicit for re-booking. Actively solicit and book business following hotel standards. Attend designated meetings (BEO Meetings, Departmental Meetings, Staff Meeting), menu and wine tastings. Keep abreast of current market trends and research competitors. Project a professional image of the hotel. Coordinates and maintains effective relations with other departments in hotel to maintain excellent guest service and to promote programs. Responsibilities Responsible for development, solicitation, detailing and maintenance of accounts in assigned market segments. Required to meet or exceed budget goals and established quotas. Manage all aspects of booking meetings and catering functions to include proposals, contracts and detailing Banquet Event Orders. Qualifications High school graduate or equivalent; college degree in hospitality management or business preferred. Minimum 1-year prior experience in Sales, Catering or Convention Services. Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding. Ability to speak effectively before groups of customers or employees of organization. Bilingual English / Spanish a plus. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Familiarity with Sales and Marketing tools. Knowledge of all styles of room set-ups, standard equipment involved and proper handling of the standard equipment. Knowledge of accommodating room capacities and organizing set-up requirements from information on Banquet Event Orders. Previous training in the hospitality industry, food service or the culinary fields. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department: Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short and long range financial objectives for the Food and Beverage Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Maintains and is responsible for Food and Beverage Department's annual budget. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities: Oversees management, budget, and operation of the food and beverage service outlets, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability. Ensures all policies and procedures are enforced and adhered to. Directs subordinates accomplish goals and objectives of the operation. Must be knowledgeable about food and beverage service equipment and production practices. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications: Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; degree in hospitality management, business, and/or culinary preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Job Type: Full-time Pay: Starting at $75,000 with 15% bonus. Salary based on experience. Work Location : In person Benefits: Health insurance Paid time off 8 Paid holidays Marriott Hotel Discounts 2 Complimentary night hotel stays per year at any Shaner Hotel property 1 Complimentary meal per shift worked Located on bus and metro routes. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 02, 2024
Full time
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department: Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short and long range financial objectives for the Food and Beverage Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Maintains and is responsible for Food and Beverage Department's annual budget. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities: Oversees management, budget, and operation of the food and beverage service outlets, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability. Ensures all policies and procedures are enforced and adhered to. Directs subordinates accomplish goals and objectives of the operation. Must be knowledgeable about food and beverage service equipment and production practices. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications: Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; degree in hospitality management, business, and/or culinary preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Job Type: Full-time Pay: Starting at $75,000 with 15% bonus. Salary based on experience. Work Location : In person Benefits: Health insurance Paid time off 8 Paid holidays Marriott Hotel Discounts 2 Complimentary night hotel stays per year at any Shaner Hotel property 1 Complimentary meal per shift worked Located on bus and metro routes. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Aulani, a Disney Resort & Spa's Catering and Convention Services Team provides professional event planning services to create and design unique and memorable experiences for multi-day Conventions and Events, Disney Catered Events, and internal Disney meetings at the resort. At Aulani, we work to inspire and create magical events for our clients, while "celebrating the beauty, history and welcoming spirit of the island." At Aulani, you will help inspire that magic by helping our clients and partners push the limits of their creativity to produce never-before-seen events! This position reports to the Banquets & Events Services Director and will be working onsite at our breathtaking Aulani Resort on the island of Oahu, Hawaii. What will you do? Assist the Banquets & Events Services Director in daily office operations Support and oversee Convention Services Managers and other Events support staff Manage assigned small and large-scale accounts, multi-day conventions and events, high-end social events and high-profile Disney groups to include meeting/event planning and program execution Venue site inspections, inquiries, proposal creations, space audits and file turnover verification, general file management, client correspondence, banquet event order (BEO) creation and resumes for contracted groups/events in a timely manner and with strong accuracy Assist in running BEO, Resume and Hotel Forecast Meetings Assist in the financial planning and forecasting to maximize revenue while reducing costs Mentor and train new C&CSM's and Support Staff Job shadow key operating partner roles to understand the interface with Catering & Convention Services & those operational departments that deliver contracted services for our clients Assist with managing event vendor relationships and rev-share agreements Understand banquet menus, food and beverage minimums and help to revise and maintain standard policies for events held at Aulani, a Disney Resort & Spa Conduct Planning Sessions/Meetings for large groups Handle deposits and ensure PCI compliance and paperwork are handled according to company guidelines Follow the amenity guidelines for client gifts and proper request procedures; assemble amenities as needed Learn key operating systems DSCS, WebBEO, Meeting Matrix, Siebel, Lilo, Cvent Passkey, Docusign and Microsoft Office and related software programs In addition to the above outlined key responsibilities, this individual may be assigned responsibilities and tasks as needed to support any team within Aulani's Sales and Services teams Here's what you'll need to be successful in this role: Proficient in Microsoft Office & other related event planning software such as the ones listed above Demonstrated advanced technology skills Obtain or work to obtain Certified Meeting Professional (CMP) within first year of becoming a Senior Services Director Ability to work within a team environment Strong, professional and exemplary written and verbal communication skills Demonstrate strong organizational skills Strong attention to detail and planning skills Ability to work within established timelines, manage time to maximize productivity Demonstrated strong Guest Service skills Flexible work schedule, including weekends/evenings/holidays as needed Ability to handle confidential information/programs Ability to manage senior level managers and support teams, ensuring accountability and high work standards. It would be a plus if you also have these skills and education: Understanding of Disney Culture Flexible and able to assist multiple partners Understanding of Meeting/Event Industry Culinary Experience Understanding of Hawaiian Culture & Cuisine Bachelor's Degree Benefits and Perks: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Hawaii is $92,800 to $124,400 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
May 02, 2024
Full time
Aulani, a Disney Resort & Spa's Catering and Convention Services Team provides professional event planning services to create and design unique and memorable experiences for multi-day Conventions and Events, Disney Catered Events, and internal Disney meetings at the resort. At Aulani, we work to inspire and create magical events for our clients, while "celebrating the beauty, history and welcoming spirit of the island." At Aulani, you will help inspire that magic by helping our clients and partners push the limits of their creativity to produce never-before-seen events! This position reports to the Banquets & Events Services Director and will be working onsite at our breathtaking Aulani Resort on the island of Oahu, Hawaii. What will you do? Assist the Banquets & Events Services Director in daily office operations Support and oversee Convention Services Managers and other Events support staff Manage assigned small and large-scale accounts, multi-day conventions and events, high-end social events and high-profile Disney groups to include meeting/event planning and program execution Venue site inspections, inquiries, proposal creations, space audits and file turnover verification, general file management, client correspondence, banquet event order (BEO) creation and resumes for contracted groups/events in a timely manner and with strong accuracy Assist in running BEO, Resume and Hotel Forecast Meetings Assist in the financial planning and forecasting to maximize revenue while reducing costs Mentor and train new C&CSM's and Support Staff Job shadow key operating partner roles to understand the interface with Catering & Convention Services & those operational departments that deliver contracted services for our clients Assist with managing event vendor relationships and rev-share agreements Understand banquet menus, food and beverage minimums and help to revise and maintain standard policies for events held at Aulani, a Disney Resort & Spa Conduct Planning Sessions/Meetings for large groups Handle deposits and ensure PCI compliance and paperwork are handled according to company guidelines Follow the amenity guidelines for client gifts and proper request procedures; assemble amenities as needed Learn key operating systems DSCS, WebBEO, Meeting Matrix, Siebel, Lilo, Cvent Passkey, Docusign and Microsoft Office and related software programs In addition to the above outlined key responsibilities, this individual may be assigned responsibilities and tasks as needed to support any team within Aulani's Sales and Services teams Here's what you'll need to be successful in this role: Proficient in Microsoft Office & other related event planning software such as the ones listed above Demonstrated advanced technology skills Obtain or work to obtain Certified Meeting Professional (CMP) within first year of becoming a Senior Services Director Ability to work within a team environment Strong, professional and exemplary written and verbal communication skills Demonstrate strong organizational skills Strong attention to detail and planning skills Ability to work within established timelines, manage time to maximize productivity Demonstrated strong Guest Service skills Flexible work schedule, including weekends/evenings/holidays as needed Ability to handle confidential information/programs Ability to manage senior level managers and support teams, ensuring accountability and high work standards. It would be a plus if you also have these skills and education: Understanding of Disney Culture Flexible and able to assist multiple partners Understanding of Meeting/Event Industry Culinary Experience Understanding of Hawaiian Culture & Cuisine Bachelor's Degree Benefits and Perks: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Hawaii is $92,800 to $124,400 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
Aulani, a Disney Resort & Spa's Catering and Convention Services Team provides professional event planning services to create and design unique and memorable experiences for multi-day Conventions and Events, Disney Catered Events, and internal Disney meetings at the resort. At Aulani, we work to inspire and create magical events for our clients, while "celebrating the beauty, history and welcoming spirit of the island." At Aulani, you will help inspire that magic by helping our clients and partners push the limits of their creativity to produce never-before-seen events! This position reports to the Banquets & Events Services Director and will be working onsite at our breathtaking Aulani Resort on the island of Oahu, Hawaii. What will you do? Assist the Banquets & Events Services Director in daily office operations Support and oversee Convention Services Managers and other Events support staff Manage assigned small and large-scale accounts, multi-day conventions and events, high-end social events and high-profile Disney groups to include meeting/event planning and program execution Venue site inspections, inquiries, proposal creations, space audits and file turnover verification, general file management, client correspondence, banquet event order (BEO) creation and resumes for contracted groups/events in a timely manner and with strong accuracy Assist in running BEO, Resume and Hotel Forecast Meetings Assist in the financial planning and forecasting to maximize revenue while reducing costs Mentor and train new C&CSM's and Support Staff Job shadow key operating partner roles to understand the interface with Catering & Convention Services & those operational departments that deliver contracted services for our clients Assist with managing event vendor relationships and rev-share agreements Understand banquet menus, food and beverage minimums and help to revise and maintain standard policies for events held at Aulani, a Disney Resort & Spa Conduct Planning Sessions/Meetings for large groups Handle deposits and ensure PCI compliance and paperwork are handled according to company guidelines Follow the amenity guidelines for client gifts and proper request procedures; assemble amenities as needed Learn key operating systems DSCS, WebBEO, Meeting Matrix, Siebel, Lilo, Cvent Passkey, Docusign and Microsoft Office and related software programs In addition to the above outlined key responsibilities, this individual may be assigned responsibilities and tasks as needed to support any team within Aulani's Sales and Services teams Here's what you'll need to be successful in this role: Proficient in Microsoft Office & other related event planning software such as the ones listed above Demonstrated advanced technology skills Obtain or work to obtain Certified Meeting Professional (CMP) within first year of becoming a Senior Services Director Ability to work within a team environment Strong, professional and exemplary written and verbal communication skills Demonstrate strong organizational skills Strong attention to detail and planning skills Ability to work within established timelines, manage time to maximize productivity Demonstrated strong Guest Service skills Flexible work schedule, including weekends/evenings/holidays as needed Ability to handle confidential information/programs Ability to manage senior level managers and support teams, ensuring accountability and high work standards. It would be a plus if you also have these skills and education: Understanding of Disney Culture Flexible and able to assist multiple partners Understanding of Meeting/Event Industry Culinary Experience Understanding of Hawaiian Culture & Cuisine Bachelor's Degree Benefits and Perks: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Hawaii is $92,800 to $124,400 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
May 02, 2024
Full time
Aulani, a Disney Resort & Spa's Catering and Convention Services Team provides professional event planning services to create and design unique and memorable experiences for multi-day Conventions and Events, Disney Catered Events, and internal Disney meetings at the resort. At Aulani, we work to inspire and create magical events for our clients, while "celebrating the beauty, history and welcoming spirit of the island." At Aulani, you will help inspire that magic by helping our clients and partners push the limits of their creativity to produce never-before-seen events! This position reports to the Banquets & Events Services Director and will be working onsite at our breathtaking Aulani Resort on the island of Oahu, Hawaii. What will you do? Assist the Banquets & Events Services Director in daily office operations Support and oversee Convention Services Managers and other Events support staff Manage assigned small and large-scale accounts, multi-day conventions and events, high-end social events and high-profile Disney groups to include meeting/event planning and program execution Venue site inspections, inquiries, proposal creations, space audits and file turnover verification, general file management, client correspondence, banquet event order (BEO) creation and resumes for contracted groups/events in a timely manner and with strong accuracy Assist in running BEO, Resume and Hotel Forecast Meetings Assist in the financial planning and forecasting to maximize revenue while reducing costs Mentor and train new C&CSM's and Support Staff Job shadow key operating partner roles to understand the interface with Catering & Convention Services & those operational departments that deliver contracted services for our clients Assist with managing event vendor relationships and rev-share agreements Understand banquet menus, food and beverage minimums and help to revise and maintain standard policies for events held at Aulani, a Disney Resort & Spa Conduct Planning Sessions/Meetings for large groups Handle deposits and ensure PCI compliance and paperwork are handled according to company guidelines Follow the amenity guidelines for client gifts and proper request procedures; assemble amenities as needed Learn key operating systems DSCS, WebBEO, Meeting Matrix, Siebel, Lilo, Cvent Passkey, Docusign and Microsoft Office and related software programs In addition to the above outlined key responsibilities, this individual may be assigned responsibilities and tasks as needed to support any team within Aulani's Sales and Services teams Here's what you'll need to be successful in this role: Proficient in Microsoft Office & other related event planning software such as the ones listed above Demonstrated advanced technology skills Obtain or work to obtain Certified Meeting Professional (CMP) within first year of becoming a Senior Services Director Ability to work within a team environment Strong, professional and exemplary written and verbal communication skills Demonstrate strong organizational skills Strong attention to detail and planning skills Ability to work within established timelines, manage time to maximize productivity Demonstrated strong Guest Service skills Flexible work schedule, including weekends/evenings/holidays as needed Ability to handle confidential information/programs Ability to manage senior level managers and support teams, ensuring accountability and high work standards. It would be a plus if you also have these skills and education: Understanding of Disney Culture Flexible and able to assist multiple partners Understanding of Meeting/Event Industry Culinary Experience Understanding of Hawaiian Culture & Cuisine Bachelor's Degree Benefits and Perks: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Hawaii is $92,800 to $124,400 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
Job Description Westgate Resorts is actively seeking a visionary Food and Beverage Director to lead our team and shape a lasting organizational culture. Beyond immediate goals, we're looking for someone with the foresight to build a culture that stands strong into the future. In this pivotal role, you'll strategically foster a team-oriented culture, driving brand growth and departmental success. Your leadership will not only meet today's objectives but lay the foundation for enduring collaboration within the department. Your influence will be foundational in building a culture that lasts, whether you're taking the lead personally or entrusting your vision to our capable team. Join us on this exciting journey to contribute to a culture that goes beyond the ordinary. If you're ready to make a lasting impact, welcome to Westgate Resorts! Responsibilities Assist in outlet menu design/development. Conduct quarterly menu item sales analysis for each outlet. Develop and implement training programs which support increased profitability, safety and security. Analyzes F&B department monthly P&L statements, executes corrective action plans as necessary. Fields catering inquiries and assists with event coordination. Establish/maintain par level inventories of all F&B areas within department guidelines. Ensure compliance to product ordering, receiving and inventory control, (all F&B areas) within company/department procedures. Must work together with outlet managers to ensure proper operation of all Food & Beverage outlets. Increase sales through maintaining service level up to the defined outlet standards. Prepare and adjust outlet manager/supervisor schedules to ensure presence of management/supervisory staff on each shift with objective to meet customer service standards. Analyze each F&B outlet submitted month end and quarterly inventories auditing to ensure accuracies. Supervisory Responsibilities Manages subordinate supervisors who supervise employees in all F&B outlets. Is responsible for the overall direction, coordination and evaluation of all units. Directly supervises non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work: appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
May 01, 2024
Full time
Job Description Westgate Resorts is actively seeking a visionary Food and Beverage Director to lead our team and shape a lasting organizational culture. Beyond immediate goals, we're looking for someone with the foresight to build a culture that stands strong into the future. In this pivotal role, you'll strategically foster a team-oriented culture, driving brand growth and departmental success. Your leadership will not only meet today's objectives but lay the foundation for enduring collaboration within the department. Your influence will be foundational in building a culture that lasts, whether you're taking the lead personally or entrusting your vision to our capable team. Join us on this exciting journey to contribute to a culture that goes beyond the ordinary. If you're ready to make a lasting impact, welcome to Westgate Resorts! Responsibilities Assist in outlet menu design/development. Conduct quarterly menu item sales analysis for each outlet. Develop and implement training programs which support increased profitability, safety and security. Analyzes F&B department monthly P&L statements, executes corrective action plans as necessary. Fields catering inquiries and assists with event coordination. Establish/maintain par level inventories of all F&B areas within department guidelines. Ensure compliance to product ordering, receiving and inventory control, (all F&B areas) within company/department procedures. Must work together with outlet managers to ensure proper operation of all Food & Beverage outlets. Increase sales through maintaining service level up to the defined outlet standards. Prepare and adjust outlet manager/supervisor schedules to ensure presence of management/supervisory staff on each shift with objective to meet customer service standards. Analyze each F&B outlet submitted month end and quarterly inventories auditing to ensure accuracies. Supervisory Responsibilities Manages subordinate supervisors who supervise employees in all F&B outlets. Is responsible for the overall direction, coordination and evaluation of all units. Directly supervises non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work: appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
About Russo's On The Bay: At Russo's On The Bay, we take immense pride in crafting extraordinary events that leave a lasting imprint. With more than three decades of unwavering dedication, we have excelled in curating exquisite weddings, corporate gatherings, and social events for our esteemed clients and guests. We derive great joy from creating countless memorable occasions and fostering enduring relationships with satisfied customers who trust us implicitly with their most cherished moments - time and time again. From our committed and passionate team to our unwavering pursuit of excellence, every facet comes together effortlessly to create truly unforgettable experiences. About the Service Director Role: As the Service Director for our Front of House (FOH) catering and hospitality division, you will work closely with the General Manager, and will have the important task of ensuring the highest level of service excellence. Your role will be pivotal in achieving this goal. Your responsibilities will include: Lead, inspire, and support a diverse team of Front of House (FOH) service professionals to consistently deliver outstanding service quality and maintain the company's high standards. Administer FOH team member training programs as determined by GM. Work together with Service/Banquet Managers to build and cultivate a talented and energetic Front of House (FOH) seasonal team. Play an active role in the hiring process by conducting enjoyable interviews and providing thorough assistance and training. Encourage team members to thrive in their roles by enhancing their skills and celebrating their achievements. Coordinate with Service/ Banquet Managers to ensure development of FOH team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews. Oversee the execution of catering events from open to closing, ensuring meticulous attention to detail, and superior service delivery. Offer timely support to the service team by promptly resolving any issues or concerns that may arise. Build and maintain strong relationships with clients, understanding their needs, and ensuring their expectations are exceeded. Monitor performance and service quality and, under the guidance of the General Manager, execute enhancements to elevate guest satisfaction. Collaborate closely with different departments, specially BOH and FOH, to guarantee smooth coordination for successful events and delightful guest experiences. Requirements Bachelor's degree in Hospitality Management, Event Management, or a similar field. 4 -5 years of progressive experience in catering and hospitality, with 3 years in a managerial or leadership role. Proven track record of delivering exceptional service and managing high-profile events or venues. Strong leadership skills with the ability to inspire and develop a service-oriented team. Strong communication, organizational, and problem-solving skills. Proficient in Microsoft Suite Knowledge of TimePro, MailChimp (preferred not required) Work Schedule: Weekdays, Weekends, Holidays, Day, Evening, Night 8 to12 hour shifts Compensation Details Compensation: Salary ($70,000 - $80,000)/yr (Salary commensurate with experience) Disclaimer This Job Description is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Benefits Paid Time Off, Commuter Benefit, Retirement Benefit, Dining Discounts
May 01, 2024
Full time
About Russo's On The Bay: At Russo's On The Bay, we take immense pride in crafting extraordinary events that leave a lasting imprint. With more than three decades of unwavering dedication, we have excelled in curating exquisite weddings, corporate gatherings, and social events for our esteemed clients and guests. We derive great joy from creating countless memorable occasions and fostering enduring relationships with satisfied customers who trust us implicitly with their most cherished moments - time and time again. From our committed and passionate team to our unwavering pursuit of excellence, every facet comes together effortlessly to create truly unforgettable experiences. About the Service Director Role: As the Service Director for our Front of House (FOH) catering and hospitality division, you will work closely with the General Manager, and will have the important task of ensuring the highest level of service excellence. Your role will be pivotal in achieving this goal. Your responsibilities will include: Lead, inspire, and support a diverse team of Front of House (FOH) service professionals to consistently deliver outstanding service quality and maintain the company's high standards. Administer FOH team member training programs as determined by GM. Work together with Service/Banquet Managers to build and cultivate a talented and energetic Front of House (FOH) seasonal team. Play an active role in the hiring process by conducting enjoyable interviews and providing thorough assistance and training. Encourage team members to thrive in their roles by enhancing their skills and celebrating their achievements. Coordinate with Service/ Banquet Managers to ensure development of FOH team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews. Oversee the execution of catering events from open to closing, ensuring meticulous attention to detail, and superior service delivery. Offer timely support to the service team by promptly resolving any issues or concerns that may arise. Build and maintain strong relationships with clients, understanding their needs, and ensuring their expectations are exceeded. Monitor performance and service quality and, under the guidance of the General Manager, execute enhancements to elevate guest satisfaction. Collaborate closely with different departments, specially BOH and FOH, to guarantee smooth coordination for successful events and delightful guest experiences. Requirements Bachelor's degree in Hospitality Management, Event Management, or a similar field. 4 -5 years of progressive experience in catering and hospitality, with 3 years in a managerial or leadership role. Proven track record of delivering exceptional service and managing high-profile events or venues. Strong leadership skills with the ability to inspire and develop a service-oriented team. Strong communication, organizational, and problem-solving skills. Proficient in Microsoft Suite Knowledge of TimePro, MailChimp (preferred not required) Work Schedule: Weekdays, Weekends, Holidays, Day, Evening, Night 8 to12 hour shifts Compensation Details Compensation: Salary ($70,000 - $80,000)/yr (Salary commensurate with experience) Disclaimer This Job Description is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Benefits Paid Time Off, Commuter Benefit, Retirement Benefit, Dining Discounts
This position is based in the Cincinnati, Ohio area providing support to our growing Ohio market! Extensive travel required. What you will do Provide our guests with unique and authentic experiences that will embody friendly and professional service and extraordinary food quality in a high-quality well-maintained environment. Some of your responsibilities will include: Lead, manage, and supervise the overall operations of food and beverage outlets across the Midwest region, ensuring operational excellence and adherence to company standards Develop strategic plans to increase profitability, efficiency, and market share in the region Uphold the highest standards of food safety and sanitation, and ensure all locations are in compliance with health regulations Recruit, train, and mentor a diverse team of managers and staff, promoting a culture of high performance, excellent customer service, and team collaboration Collaborate closely with chefs and culinary teams to develop innovative, seasonal menus that cater to diverse tastes and leverage local ingredients Oversee inventory management, including procurement of supplies, negotiation with suppliers, and cost control measures Address and resolve customer service issues, ensuring a high level of guest satisfaction Plan, organize, and oversee catering operations for special events, including corporate functions, weddings, and large-scale gatherings Conduct market analysis to identify trends, competitive landscape, and potential growth opportunities in the food and beverage sector Represent the company in regional events and foster relationships with community and industry partners Prepare and manage the regional budget, set financial goals, and analyze financial performance and variances Ensure all outlets are compliant with legal, regulatory, and company policies and procedures Foster an environment of continuous improvement and innovation in service and operations What you bring to the table 3+ years of oversight as multi unit operator overseeing a variety of concepts Demonstrable skills in budgeting, forecasting, and expense management Ability to diplomatically handle a variety of employee and guest interactions Ability to regularly apply independent judgment and discretion while interpreting a variety of instructions in assessing the importance of projects and priorities Impeccable integrity Previous knowledge of systems: ProfitSage, Micros, Toast, Kronos, MS Office Suite Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 01, 2024
Full time
This position is based in the Cincinnati, Ohio area providing support to our growing Ohio market! Extensive travel required. What you will do Provide our guests with unique and authentic experiences that will embody friendly and professional service and extraordinary food quality in a high-quality well-maintained environment. Some of your responsibilities will include: Lead, manage, and supervise the overall operations of food and beverage outlets across the Midwest region, ensuring operational excellence and adherence to company standards Develop strategic plans to increase profitability, efficiency, and market share in the region Uphold the highest standards of food safety and sanitation, and ensure all locations are in compliance with health regulations Recruit, train, and mentor a diverse team of managers and staff, promoting a culture of high performance, excellent customer service, and team collaboration Collaborate closely with chefs and culinary teams to develop innovative, seasonal menus that cater to diverse tastes and leverage local ingredients Oversee inventory management, including procurement of supplies, negotiation with suppliers, and cost control measures Address and resolve customer service issues, ensuring a high level of guest satisfaction Plan, organize, and oversee catering operations for special events, including corporate functions, weddings, and large-scale gatherings Conduct market analysis to identify trends, competitive landscape, and potential growth opportunities in the food and beverage sector Represent the company in regional events and foster relationships with community and industry partners Prepare and manage the regional budget, set financial goals, and analyze financial performance and variances Ensure all outlets are compliant with legal, regulatory, and company policies and procedures Foster an environment of continuous improvement and innovation in service and operations What you bring to the table 3+ years of oversight as multi unit operator overseeing a variety of concepts Demonstrable skills in budgeting, forecasting, and expense management Ability to diplomatically handle a variety of employee and guest interactions Ability to regularly apply independent judgment and discretion while interpreting a variety of instructions in assessing the importance of projects and priorities Impeccable integrity Previous knowledge of systems: ProfitSage, Micros, Toast, Kronos, MS Office Suite Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department: Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short and long range financial objectives for the Food and Beverage Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Maintains and is responsible for Food and Beverage Department's annual budget. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Oversees management, budget, and operation of the food and beverage service outlets, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability. Ensures all policies and procedures are enforced and adhered to. Directs subordinates accomplish goals and objectives of the operation. Must be knowledgeable about food and beverage service equipment and production practices. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; degree in hospitality management, business, and/or culinary preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 01, 2024
Full time
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department: Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short and long range financial objectives for the Food and Beverage Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Maintains and is responsible for Food and Beverage Department's annual budget. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Oversees management, budget, and operation of the food and beverage service outlets, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability. Ensures all policies and procedures are enforced and adhered to. Directs subordinates accomplish goals and objectives of the operation. Must be knowledgeable about food and beverage service equipment and production practices. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; degree in hospitality management, business, and/or culinary preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department: Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short and long range financial objectives for the Food and Beverage Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Maintains and is responsible for Food and Beverage Department's annual budget. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Oversees management, budget, and operation of the food and beverage service outlets, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability. Ensures all policies and procedures are enforced and adhered to. Directs subordinates accomplish goals and objectives of the operation. Must be knowledgeable about food and beverage service equipment and production practices. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; degree in hospitality management, business, and/or culinary preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 01, 2024
Full time
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department: Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short and long range financial objectives for the Food and Beverage Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Maintains and is responsible for Food and Beverage Department's annual budget. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Oversees management, budget, and operation of the food and beverage service outlets, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability. Ensures all policies and procedures are enforced and adhered to. Directs subordinates accomplish goals and objectives of the operation. Must be knowledgeable about food and beverage service equipment and production practices. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; degree in hospitality management, business, and/or culinary preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Job title Assistant Director of Dining Services Reports to Director of Operations Department Dining Services Administration FLSA Status Full-Time, Exempt Position Summary Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Supervises and directs the activities of the CDS dining service operations which may include catering and concessions. Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards. Modernizes and improves food production and service techniques. Recommends new concepts and service points. Maintains pricing and portion standards and FSA policies in all units. In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed. Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires. Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process. Responsible for the marketing of units under their jurisdiction. Responsible for developing budgets, and monitoring and operating the units within the approved budgets. Maintains excellent public relations with the student body as well as the college community. Assists or may oversee the catering division with catering operations. Assists or may oversee a student based dining service review committee. Work on projects as assigned by the Director of Operations or Executive Director. Participate on campus committees as directed. Assists or may oversee specific support departments of the dining operations. Education and Training Bachelor's degree plus three years' experience ( or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise Desired Qualifications Committed to service excellence. Ability to handle multitasking effectively. Good visual acuity for reading reports, computer work, etc. Experience with University food service is preferred. Exceptional organizational, interpersonal, and communication skills required. Must be computer literate and familiar with MS Office and computerized food production systems. Catering background preferred. Work Environment The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Ability to lift, bend, reach, and any other physical demands of the position. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Prefer ServSafe and TIPS Certification Travel Travel between campus' and may need to attend conferences, special events Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 01, 2024
Full time
Job title Assistant Director of Dining Services Reports to Director of Operations Department Dining Services Administration FLSA Status Full-Time, Exempt Position Summary Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Supervises and directs the activities of the CDS dining service operations which may include catering and concessions. Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards. Modernizes and improves food production and service techniques. Recommends new concepts and service points. Maintains pricing and portion standards and FSA policies in all units. In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed. Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires. Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process. Responsible for the marketing of units under their jurisdiction. Responsible for developing budgets, and monitoring and operating the units within the approved budgets. Maintains excellent public relations with the student body as well as the college community. Assists or may oversee the catering division with catering operations. Assists or may oversee a student based dining service review committee. Work on projects as assigned by the Director of Operations or Executive Director. Participate on campus committees as directed. Assists or may oversee specific support departments of the dining operations. Education and Training Bachelor's degree plus three years' experience ( or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise Desired Qualifications Committed to service excellence. Ability to handle multitasking effectively. Good visual acuity for reading reports, computer work, etc. Experience with University food service is preferred. Exceptional organizational, interpersonal, and communication skills required. Must be computer literate and familiar with MS Office and computerized food production systems. Catering background preferred. Work Environment The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Ability to lift, bend, reach, and any other physical demands of the position. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Prefer ServSafe and TIPS Certification Travel Travel between campus' and may need to attend conferences, special events Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.
Apr 26, 2024
Full time
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.
Essential Functions: At Taher, Inc., it's all about the food and the people! You are organized, forward thinking leader with a passion for creating relationships with your staff and our clients. You focus on achieving the outcomes and are comfortable navigating the uncomfortable moments of business because you understand it's all about the journey. As you nimbly manage your time and the resources at your disposal, you are a leader to your people not a boss. Your passion is hospitality and are not afraid of accountability. If these characteristics describe you, we think you might be a good candidate for a District Manager position here at this leading contract food service company. We know the next big idea can come from anyone. We are scrappy and unrelenting in our quest to bring excellence in all we do to our clients and our teams. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Expectations: Meeting the reasonable needs of the client; Building, training, and maintaining a food service team Ensuring that the unit is meeting the financial objectives of the client and Taher, Inc. Overall ownership and accountability of operational management and financial performance of multiple accounts and units. Model key leadership behaviors Ensure the highest levels of safety, quality, and service excellence for employees, clients, and consumers. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Identify ing and engage top talent and develop team members to their fullest potential within the organization. Planning and leading team management meetings. Ensure safety and sanitation standards in all operations. Establish and maintain effective client and customer rapport for a mutually beneficial business relationship. Identify client needs and communicate operational progress. Facilitate and support new business and retention activities. Build revenue and manage budget which includes cost controls with regard to food and labor. Ensure the completion and maintenance of P&L statements for the district. Oversight and responsibility to deliver client and company financial targets. Ensure adoption of all processes and systems. Understand performance metrics, data, order, and inventory trends; Educate teams on key levers to improve margins. Lead managers in implementing and maintaining corporate management agenda for both labor and food initiatives. Ensure value through efficient operations, appropriate cost controls, and profit management. Understand end-to-end supply chain and procurement processes and systems. Ensure unit managers maintain a safe and healthy environment for clients, customers, and employees. Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, and wage and hour. Additional Responsibilities: Responsible for recruiting, training and succession planning of overall district. Maintain relationships with the community where we serve, including professional and civic activities and public appearances. Collaborate in sales, rebid, and retention initiatives. Develop and be accountable for a safety culture that creates a work environment where no one gets hurt. Identify opportunities to implement new and innovative products and services which support business development and client retention. Manage the contract administration process including amendments and extensions. About Us Taher, Inc. is a family-owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies Location 10400 W. Higgins Road Ste 101, Rosemont, Illinois 60018 Qualifications and Skills: You must have 3 years of previous experience in a similar position with an associate degree in hospitality/dietetics. In our fast paced environment, you will need to possess strong multi-tasking, kitchen/office organizational skills, as well as effective communication (oral and written) skills. It's rewarding to see people enjoy well-prepared meals and to know you were integral to the process. Apply today! Additional requirements include: Must have ServSafe certification Ability to manage food cost Must have P&L experience Ability to manage a staff Proficient computer skills Catering experience, a plus Successfully pass a criminal background check This position provides a great work life balance with M-F day hours. It offers health and dental benefits, 401K and much more! Taher, Inc. is an EOE/AA employer. Shift 7AM-330PM Regular/ Temporary Regular
Apr 16, 2024
Full time
Essential Functions: At Taher, Inc., it's all about the food and the people! You are organized, forward thinking leader with a passion for creating relationships with your staff and our clients. You focus on achieving the outcomes and are comfortable navigating the uncomfortable moments of business because you understand it's all about the journey. As you nimbly manage your time and the resources at your disposal, you are a leader to your people not a boss. Your passion is hospitality and are not afraid of accountability. If these characteristics describe you, we think you might be a good candidate for a District Manager position here at this leading contract food service company. We know the next big idea can come from anyone. We are scrappy and unrelenting in our quest to bring excellence in all we do to our clients and our teams. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Expectations: Meeting the reasonable needs of the client; Building, training, and maintaining a food service team Ensuring that the unit is meeting the financial objectives of the client and Taher, Inc. Overall ownership and accountability of operational management and financial performance of multiple accounts and units. Model key leadership behaviors Ensure the highest levels of safety, quality, and service excellence for employees, clients, and consumers. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Identify ing and engage top talent and develop team members to their fullest potential within the organization. Planning and leading team management meetings. Ensure safety and sanitation standards in all operations. Establish and maintain effective client and customer rapport for a mutually beneficial business relationship. Identify client needs and communicate operational progress. Facilitate and support new business and retention activities. Build revenue and manage budget which includes cost controls with regard to food and labor. Ensure the completion and maintenance of P&L statements for the district. Oversight and responsibility to deliver client and company financial targets. Ensure adoption of all processes and systems. Understand performance metrics, data, order, and inventory trends; Educate teams on key levers to improve margins. Lead managers in implementing and maintaining corporate management agenda for both labor and food initiatives. Ensure value through efficient operations, appropriate cost controls, and profit management. Understand end-to-end supply chain and procurement processes and systems. Ensure unit managers maintain a safe and healthy environment for clients, customers, and employees. Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, and wage and hour. Additional Responsibilities: Responsible for recruiting, training and succession planning of overall district. Maintain relationships with the community where we serve, including professional and civic activities and public appearances. Collaborate in sales, rebid, and retention initiatives. Develop and be accountable for a safety culture that creates a work environment where no one gets hurt. Identify opportunities to implement new and innovative products and services which support business development and client retention. Manage the contract administration process including amendments and extensions. About Us Taher, Inc. is a family-owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies Location 10400 W. Higgins Road Ste 101, Rosemont, Illinois 60018 Qualifications and Skills: You must have 3 years of previous experience in a similar position with an associate degree in hospitality/dietetics. In our fast paced environment, you will need to possess strong multi-tasking, kitchen/office organizational skills, as well as effective communication (oral and written) skills. It's rewarding to see people enjoy well-prepared meals and to know you were integral to the process. Apply today! Additional requirements include: Must have ServSafe certification Ability to manage food cost Must have P&L experience Ability to manage a staff Proficient computer skills Catering experience, a plus Successfully pass a criminal background check This position provides a great work life balance with M-F day hours. It offers health and dental benefits, 401K and much more! Taher, Inc. is an EOE/AA employer. Shift 7AM-330PM Regular/ Temporary Regular