Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Creates and designs new and unique menu items. Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines. Ensure that all food and beverage products are consistently prepared and served according to hotel standards. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Proven experience as a line cook or relevant role. Great attention to detail and creativity. High school diploma or equivalent; culinary certification and food safety certification preferred. In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition. Safe food handling certificate preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. Physical strength and stamina to spend long hours standing and performing repetitive motions. 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 12, 2024
Full time
Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Creates and designs new and unique menu items. Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines. Ensure that all food and beverage products are consistently prepared and served according to hotel standards. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Proven experience as a line cook or relevant role. Great attention to detail and creativity. High school diploma or equivalent; culinary certification and food safety certification preferred. In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition. Safe food handling certificate preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. Physical strength and stamina to spend long hours standing and performing repetitive motions. 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, !
Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Creates and designs new and unique menu items. Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines. Ensure that all food and beverage products are consistently prepared and served according to hotel standards. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Proven experience as a line cook or relevant role. Great attention to detail and creativity. High school diploma or equivalent; culinary certification and food safety certification preferred. In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition. Safe food handling certificate preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. Physical strength and stamina to spend long hours standing and performing repetitive motions. 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
Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Creates and designs new and unique menu items. Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines. Ensure that all food and beverage products are consistently prepared and served according to hotel standards. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Proven experience as a line cook or relevant role. Great attention to detail and creativity. High school diploma or equivalent; culinary certification and food safety certification preferred. In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition. Safe food handling certificate preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. Physical strength and stamina to spend long hours standing and performing repetitive motions. 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 Details Job Location Airway Heights 8 - Airway Heights, WA Position Type Part Time Education Level None Travel Percentage None Job Shift Any Description B&B Theatres is a family-owned and -operated company, and we've been bringing the magic of the movies to our guests since 1924. Movie lovers have come to expect great service, top-notch presentation, and the thrill of cinematic escape, and we deliver on these expectations through adherence to our core company values: Family- When you join the B&B Team you become a part of our family; we work together, grow together, and celebrate together. As you meet leaders and executives in the company, you will find that many of them started their careers scooping popcorn and cleaning auditoriums. We believe in our people and take pride in mentoring and building up leaders who will take us into the future! Fun- We are in show business! - of course we like to have fun. Through project pictures, pop-up contests, and benefits that include FREE movies, our employees are given plenty to smile about! Joy- When guests visit our facilities, they are checking worries and cares at the door. They come to us to experience joy and entertainment, and we have the great privilege of providing them the means to achieve it! Innovation- Movies are the core of our history, but we live on the cutting edge: MX4D, screenPLAY!, ScreenX, and Grand Screens have made B&B Theatres one of the most progressive cinema companies in the country. But our amenities list continues to grow with incredible seating, food and beverage options, bowling, arcades, and much more! Integrity- We work hard, honestly, and with pride. All of our employees are cross-trained, so they are capable of helping and working in a wide variety of capacities. It is never boring working at a movie theatre! If you are successful in your application for a job with us, you will be assigned a specific job every time you work a shift. However, you will likely find yourself doing a wide variety of tasks each time you work. You might sell tickets, but still help a customer at the snack bar or land a hand cleaning an auditorium between shows. For part-time positions, we are happy to employ students, retirees, and those with full-time jobs. We will do everything we can, within reason, to accommodate a wide variety of schedules. It is important during your interview that you let the manager know about any conflicts that may affect your availability. The theatre is open 365 days a year with holidays being some of our busiest times. While we work with everyone to make sure they have time with their families we also have to make sure the theatre is staffed. Employees receive great benefits, including discounted movies, popcorn, soda, and candy! Qualifications All applicants must be at least eighteen years old at the time of hire. Our restaurant is looking to hire a new cook who will be responsible for preparing awesome dishes for our guests. Duties will include prepping meals by weighing, measuring, and mixing ingredients, cooking meals, checking ingredients for freshness, and arranging and garnishing the dishes. You will also be in charge of ensuring that the kitchen and equipment are properly cleaned and maintained. To be successful in this job, you will need a thorough experience with hot and cold food preparation. Prior experience in a related position is an advantage. Job duties include, but are not limited to: Prepare awesome meals for our Guests. Weigh, measure, mix and prep ingredients according to recipes. Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients. Check food and ingredients for freshness. Arrange and garnish dishes. Work well under pressure and within the time limit. Ensure that kitchen area, equipment and utensils are cleaned. Help lead and inspire our kitchen staff with the restaurant manager. Wow our guests with amazing dishes. If you possess the below qualities come join our team! Prior experience in related food and beverage service and food preparation positions. Thorough experience with hot and cold food preparation. Good working knowledge of accepted sanitation standards and health codes. Ability to use slicers, mixers, grinders, food processors, etc. Able to handle work in a fast-paced environment.
May 16, 2024
Full time
Job Details Job Location Airway Heights 8 - Airway Heights, WA Position Type Part Time Education Level None Travel Percentage None Job Shift Any Description B&B Theatres is a family-owned and -operated company, and we've been bringing the magic of the movies to our guests since 1924. Movie lovers have come to expect great service, top-notch presentation, and the thrill of cinematic escape, and we deliver on these expectations through adherence to our core company values: Family- When you join the B&B Team you become a part of our family; we work together, grow together, and celebrate together. As you meet leaders and executives in the company, you will find that many of them started their careers scooping popcorn and cleaning auditoriums. We believe in our people and take pride in mentoring and building up leaders who will take us into the future! Fun- We are in show business! - of course we like to have fun. Through project pictures, pop-up contests, and benefits that include FREE movies, our employees are given plenty to smile about! Joy- When guests visit our facilities, they are checking worries and cares at the door. They come to us to experience joy and entertainment, and we have the great privilege of providing them the means to achieve it! Innovation- Movies are the core of our history, but we live on the cutting edge: MX4D, screenPLAY!, ScreenX, and Grand Screens have made B&B Theatres one of the most progressive cinema companies in the country. But our amenities list continues to grow with incredible seating, food and beverage options, bowling, arcades, and much more! Integrity- We work hard, honestly, and with pride. All of our employees are cross-trained, so they are capable of helping and working in a wide variety of capacities. It is never boring working at a movie theatre! If you are successful in your application for a job with us, you will be assigned a specific job every time you work a shift. However, you will likely find yourself doing a wide variety of tasks each time you work. You might sell tickets, but still help a customer at the snack bar or land a hand cleaning an auditorium between shows. For part-time positions, we are happy to employ students, retirees, and those with full-time jobs. We will do everything we can, within reason, to accommodate a wide variety of schedules. It is important during your interview that you let the manager know about any conflicts that may affect your availability. The theatre is open 365 days a year with holidays being some of our busiest times. While we work with everyone to make sure they have time with their families we also have to make sure the theatre is staffed. Employees receive great benefits, including discounted movies, popcorn, soda, and candy! Qualifications All applicants must be at least eighteen years old at the time of hire. Our restaurant is looking to hire a new cook who will be responsible for preparing awesome dishes for our guests. Duties will include prepping meals by weighing, measuring, and mixing ingredients, cooking meals, checking ingredients for freshness, and arranging and garnishing the dishes. You will also be in charge of ensuring that the kitchen and equipment are properly cleaned and maintained. To be successful in this job, you will need a thorough experience with hot and cold food preparation. Prior experience in a related position is an advantage. Job duties include, but are not limited to: Prepare awesome meals for our Guests. Weigh, measure, mix and prep ingredients according to recipes. Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients. Check food and ingredients for freshness. Arrange and garnish dishes. Work well under pressure and within the time limit. Ensure that kitchen area, equipment and utensils are cleaned. Help lead and inspire our kitchen staff with the restaurant manager. Wow our guests with amazing dishes. If you possess the below qualities come join our team! Prior experience in related food and beverage service and food preparation positions. Thorough experience with hot and cold food preparation. Good working knowledge of accepted sanitation standards and health codes. Ability to use slicers, mixers, grinders, food processors, etc. Able to handle work in a fast-paced environment.
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. Essential Functions and Duties: MML Hospitality is seeking a Pastry Chef to join our highly anticipated California opening of Clark's Montecito. The Pastry Chef is responsible for planning/preparing pastry items and managing/directing the Pastry Sous and related parties for the execution of all pastry items at the restaurant. What we are looking for: Oversee pastry production for the restaurant ensuring quality from procurement, and production to execution daily to ensure successful, delicious, consistent, and profitable services. Supervisory responsibilities will include recruiting, interviewing, and hiring Pastry Cooks. Create a positive work environment and continue to train staff and broaden skillsets. Order products needed for production and maintained inventory with both food cost and product quality in mind. Food Cost control in partnership with Executive Chef Hourly Labor Cost Control in partnership with Executive Chef Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations Other job duties as assigned. Requirements: At least four years of pastry management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIa04bd8bb5a62-0229
May 16, 2024
Full time
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. Essential Functions and Duties: MML Hospitality is seeking a Pastry Chef to join our highly anticipated California opening of Clark's Montecito. The Pastry Chef is responsible for planning/preparing pastry items and managing/directing the Pastry Sous and related parties for the execution of all pastry items at the restaurant. What we are looking for: Oversee pastry production for the restaurant ensuring quality from procurement, and production to execution daily to ensure successful, delicious, consistent, and profitable services. Supervisory responsibilities will include recruiting, interviewing, and hiring Pastry Cooks. Create a positive work environment and continue to train staff and broaden skillsets. Order products needed for production and maintained inventory with both food cost and product quality in mind. Food Cost control in partnership with Executive Chef Hourly Labor Cost Control in partnership with Executive Chef Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations Other job duties as assigned. Requirements: At least four years of pastry management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIa04bd8bb5a62-0229
Pacific Hospitality Group
Huntington Beach, California
Hourly Rate: $16.00 plus tips Seasonal Part-Time Position (April-September) Job Summary: Takes accurate orders from customers, enters orders in POS system, makes food recommendations, pairs beverages and clears/cleans tables once the meal has been completed while providing excellent guest service. Upsells food and beverage items to maximize profitability Essential Duties/Responsibilities: Helps guests select food and beverages by presenting menu, offering cocktails and aperitifs, suggesting courses, explaining the chef's specialties, identifying appropriate wines and answering food preparation questions. Enters orders to POS system and records guests' choices, special dietary needs and special requests. Keeps kitchen staff informed by noting timing of meal progression. Processes guest payment transactions accurately and closes out table. Balances all payment methods with accuracy to sales report. Maintains the cleanliness of the work areas. Keeps area stocked. Prepares room for dining by clothing tables and setting decorations, condiments, candles, napkins, service plates, and utensils. Follows all standard food handling, sanitation, TIPS and health department guidelines. Must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures. Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job. Completes side work before, during and after shift. Provide guests a high level dining experience, while maintaining a professional distance and staying alert to their needs. Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents. Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft. Ensures minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior Job Requirements: One year food service or Barista experience, preferably in a hotel/resort environment. Possess a basic knowledge of food and coffee preparation, service standards of comparable hotel, guest relations and etiquette. Must have a general knowledge of coffee beverages served. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction. Completes required training as scheduled. Requires ability to perform basic math skills such as addition, subtraction, multiplication and division. Requires ability to learn and use POS computer systems used at the hotel. Strong attention to detail. Must be able to remain organized and handle multiple tasks and work under pressure of serving multiple guests at once. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment. Physical Requirements: While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between activities occurring simultaneously. The team member regularly grasps objects such as plate ware and food trays. The team member frequently feels the temperature of objects such as extremely hot glassware and plate ware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches. The team member frequently talks when communicating with guests and/ or kitchen staff. The team member frequently needs to hear voices while taking orders and interacting with guests and/or kitchen staff. The team member is frequently alerted of a coworker's presence from behind to avoid accidents. The team member tastes all dishes each day to be able to relay menu information to guests and/or servers. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. The team member occasionally pushes and pulls carts and furniture. Lifting is regularly required to prepare dining areas, serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. Frequently transports food or trays while walking. The team member is required to have close visual acuity to prepare and cook food and move around the kitchen. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned. The team member is subject to environmental conditions found working both inside and outside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees for periods of more than one hour, while setting up or tearing events during periods of hot outdoor temperatures. The team member is subject to hazards which includes proximity to moving mechanical parts, moving vehicles, electrical current, or exposure to cleaning chemicals. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. Paséa Hotel & Spa is an equal opportunity employer. Job Details Reference # 54390 Posted on 12 Mar 2024 Location(s) Paséa Hotel & Spa - Huntington Beach, CA Department Food & Beverage Career level Entry Level Hours/Status Part-time (Less than 30 hours/week) More details (document)
May 15, 2024
Full time
Hourly Rate: $16.00 plus tips Seasonal Part-Time Position (April-September) Job Summary: Takes accurate orders from customers, enters orders in POS system, makes food recommendations, pairs beverages and clears/cleans tables once the meal has been completed while providing excellent guest service. Upsells food and beverage items to maximize profitability Essential Duties/Responsibilities: Helps guests select food and beverages by presenting menu, offering cocktails and aperitifs, suggesting courses, explaining the chef's specialties, identifying appropriate wines and answering food preparation questions. Enters orders to POS system and records guests' choices, special dietary needs and special requests. Keeps kitchen staff informed by noting timing of meal progression. Processes guest payment transactions accurately and closes out table. Balances all payment methods with accuracy to sales report. Maintains the cleanliness of the work areas. Keeps area stocked. Prepares room for dining by clothing tables and setting decorations, condiments, candles, napkins, service plates, and utensils. Follows all standard food handling, sanitation, TIPS and health department guidelines. Must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures. Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job. Completes side work before, during and after shift. Provide guests a high level dining experience, while maintaining a professional distance and staying alert to their needs. Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents. Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft. Ensures minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior Job Requirements: One year food service or Barista experience, preferably in a hotel/resort environment. Possess a basic knowledge of food and coffee preparation, service standards of comparable hotel, guest relations and etiquette. Must have a general knowledge of coffee beverages served. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction. Completes required training as scheduled. Requires ability to perform basic math skills such as addition, subtraction, multiplication and division. Requires ability to learn and use POS computer systems used at the hotel. Strong attention to detail. Must be able to remain organized and handle multiple tasks and work under pressure of serving multiple guests at once. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment. Physical Requirements: While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between activities occurring simultaneously. The team member regularly grasps objects such as plate ware and food trays. The team member frequently feels the temperature of objects such as extremely hot glassware and plate ware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches. The team member frequently talks when communicating with guests and/ or kitchen staff. The team member frequently needs to hear voices while taking orders and interacting with guests and/or kitchen staff. The team member is frequently alerted of a coworker's presence from behind to avoid accidents. The team member tastes all dishes each day to be able to relay menu information to guests and/or servers. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. The team member occasionally pushes and pulls carts and furniture. Lifting is regularly required to prepare dining areas, serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. Frequently transports food or trays while walking. The team member is required to have close visual acuity to prepare and cook food and move around the kitchen. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned. The team member is subject to environmental conditions found working both inside and outside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees for periods of more than one hour, while setting up or tearing events during periods of hot outdoor temperatures. The team member is subject to hazards which includes proximity to moving mechanical parts, moving vehicles, electrical current, or exposure to cleaning chemicals. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. Paséa Hotel & Spa is an equal opportunity employer. Job Details Reference # 54390 Posted on 12 Mar 2024 Location(s) Paséa Hotel & Spa - Huntington Beach, CA Department Food & Beverage Career level Entry Level Hours/Status Part-time (Less than 30 hours/week) More details (document)
Job Description Job Description About us: PlumpJack Inn is a charming rustic Inn at the base of Palisades, one of the largest ski resorts in the U.S The Inn is situated at the edge of the Village at Palisades and the base of the mountain affording guests the opportunity a short walk to numerous lifts, base-to-base gondola and the Mountain Tram. The Inn offers cozy accommodations featuring a mix of well-appointed guest rooms and suites. The PlumpJack Cafe is renowned in North Lake Tahoe for its seasonal menu and award-winning wine list. The PlumpJack Cafe Bar is a popular Apres destination featuring creative cocktails, craft beers and an extensive by-the-glass wine list. Purpose of the role: To assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service. Responsibilities: To understand and respond to all guest needs and requests in a timely and professional manner. To train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity. To coordinate with the Executive Chef to ensure the efficient and professional operation of the dining room and any banquet functions. To work with the Executive Chef on the development of menus, safety and sanitation, staff development and product knowledge. To follow all specifications to properly handle all products used and covering, labelling, and storing functions. To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the restaurant. To assist with rotating meats, fish, poultry in refrigerator to minimize waste and spoilage. Responsible for assisting with the ordering of all food products for the Restaurant and banquets. Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. To ensure foods are stored and served at proper temperatures. To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs. To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Develop relationships with all food purveyors. To perform other tasks, including cross-training, as directed. Candidate requirements: Must have a minimum of 2 years experience in a similar position. Demonstrated ability to train staff and ensure upscale restaurant guest experience. Must have current Food Handler Familiar with OSHA, SB198, local department of Health Regulations, California Liquor laws and relevant current laws governing handling hazardous substances, working knowledge of local safety laws, investigation methods, fire codes and life safety codes Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures. Diplomatic and calm with strong verbal communication skills. Courteous, friendly, and professional manner. Working Conditions: Works indoors throughout shift in well-lighted kitchen areas and office. Works outdoors to move between buildings for events and meetings in summer and winter weather. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Compensation details: 0 Yearly Salary PI3aee2e3caae0-7194
May 14, 2024
Full time
Job Description Job Description About us: PlumpJack Inn is a charming rustic Inn at the base of Palisades, one of the largest ski resorts in the U.S The Inn is situated at the edge of the Village at Palisades and the base of the mountain affording guests the opportunity a short walk to numerous lifts, base-to-base gondola and the Mountain Tram. The Inn offers cozy accommodations featuring a mix of well-appointed guest rooms and suites. The PlumpJack Cafe is renowned in North Lake Tahoe for its seasonal menu and award-winning wine list. The PlumpJack Cafe Bar is a popular Apres destination featuring creative cocktails, craft beers and an extensive by-the-glass wine list. Purpose of the role: To assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service. Responsibilities: To understand and respond to all guest needs and requests in a timely and professional manner. To train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity. To coordinate with the Executive Chef to ensure the efficient and professional operation of the dining room and any banquet functions. To work with the Executive Chef on the development of menus, safety and sanitation, staff development and product knowledge. To follow all specifications to properly handle all products used and covering, labelling, and storing functions. To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the restaurant. To assist with rotating meats, fish, poultry in refrigerator to minimize waste and spoilage. Responsible for assisting with the ordering of all food products for the Restaurant and banquets. Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. To ensure foods are stored and served at proper temperatures. To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs. To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Develop relationships with all food purveyors. To perform other tasks, including cross-training, as directed. Candidate requirements: Must have a minimum of 2 years experience in a similar position. Demonstrated ability to train staff and ensure upscale restaurant guest experience. Must have current Food Handler Familiar with OSHA, SB198, local department of Health Regulations, California Liquor laws and relevant current laws governing handling hazardous substances, working knowledge of local safety laws, investigation methods, fire codes and life safety codes Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures. Diplomatic and calm with strong verbal communication skills. Courteous, friendly, and professional manner. Working Conditions: Works indoors throughout shift in well-lighted kitchen areas and office. Works outdoors to move between buildings for events and meetings in summer and winter weather. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Compensation details: 0 Yearly Salary PI3aee2e3caae0-7194
Job Description Job Description Description: Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance for employee, spouse/domestic partner and child(ren) (supplemental paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIe201d4b1d23b-0904
May 14, 2024
Full time
Job Description Job Description Description: Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance for employee, spouse/domestic partner and child(ren) (supplemental paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIe201d4b1d23b-0904
Job Summary The Night Audit Supervisor is responsible for assisting the operation of the Front Office in an attentive friendly efficient and courteous manner providing all guests with quality service prior to and throughout their stay while maximizing room revenue and occupancy. This role specifically supports the Front Office functions during the overnight hours. Responsibilities QUALIFICATIONS: At least 3 years of progressive experience in a hotel or a related field; or a 2-year college degree and 2 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Supervisory experience preferred. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Must have a valid driver's license from the applicable state. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Respond to all guest requests problems complaints and/or accidents presented at the Front Desk or through Reservations in an attentive courteous and efficient manner. Follow up to ensure guest satisfaction. Motivate coach counsel and discipline all Guest Services personnel according to Aimbridge Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standards. Prepare and conduct all Guest Services interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s. Conduct all 90 day and annual Guest Service employee performance appraisals according to S.O.P.'s. Develop employee morale and ensure training of Guest Services personnel. Maximize room revenue and occupancy by reviewing status daily. Analyze rate efficiency monitor credit report and maintain close observation of daily house count. Attend all required Rooms Merchandizing meetings with all appropriate reports and documentation necessary to establish select sell guidelines and implement appropriate restrictions. Supervise the Night Audit function and monitor the House Charge Worksheet and Flash Report for accuracy. Participate in required M.O.D. program as scheduled. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Ensure all end of the month report dates are met i.e. Central Reservations Market Segment AAdvantage Travel Agent check registers etc. Review Guest Services staff's worked hours for payroll compilation and submit to Accounting on a timely basis. Prepare employee Schedule according to business forecast payroll budget guidelines and productivity requirements. Present with Wage Progress Report to General Manager weekly. Ensure that no-show revenue is maximized through consistent and accurate billing. Maintain Aimbridge Hospitality S.O.P.'s regarding Purchase Orders vouchering of invoices and checkbook accounting. Ensure that Wage Progress Productivity and the Ten Day Forecast are completed on a timely basis according to Aimbridge Hospitality S.O.P.'s. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Work closely with Accounting on follow-up items i.e. returned checks rejected credit cards employee discrepancies etc. Operate all aspects of the Front Office computer system including software maintenance report generation and analysis and simple programming. Monitor proper operation of the P.B.X. console and ensure that employees maintain Aimbridge Hospitality S.O.P.'s in its use. Monitor the process of taking reservations ensuring that Aimbridge Hospitality courtesy and up selling techniques are maintained. Greet and welcome all guests approaching the Front Desk in accordance with Aimbridge Hospitality S.O.P.'s. Ensure implementation of all Aimbridge Hospitality policies and house rules. Understand hospitality terms. Operate radios efficiently and professionally in communicating with hotel staff. Ensure the proper use of radio etiquette within the department. Coordinate all aspects of the ongoing implementation of the Aimbridge Hospitality philosophy of service. Ensure correct and accurate cash handling at the Front Desk. Attend monthly all-employee team meetings and any other functions required by management. Attend weekly staff meeting and provide training on a rotational basis using steps to effective training according to Aimbridge Hospitality standards. Obtain all necessary information when taking room reservations. Ensure logging and delivery of all messages packages and mail in a timely and professional manner. Be aware of all rates packages and promotions currently underway. Follow and enforce all Aimbridge Hospitality hotel credit policies. Process and handle guest laundry (property specific). Ensure that employees are at all times attentive friendly helpful and courteous to all guests managers and other employees. Maintain and monitor 'Lost and Found' procedures and policies according to Aimbridge Hospitality standards. Establish and maintain key control system. Ensure participation within departmet for monthly Aimbridge team meeting. Focus the Guest Services Department on their role in contributing to the guest service scores. Monitor all V.I.P.'s special guests and requests. Maintain required pars of all front office and stationary supplies. Review daily Front Office work and activity reports generated by Night Audit. Review Front Office log book and Guest Request log on a daily basis. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Be familiar with all corporate sponsored programs such as airline mileage Triple Upgrade or V.I.P. programs and the standards and procedures for each. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Conduct meetings according to Aimbridge Hospitality standards as required by management. Other duties as required. Property Details Our DoubleTree by Hilton at the Entrance to Universal Orlando, offers modern guest rooms and comforting amenities. Guests can enjoy our signature chocolate chip cookie, and know that this welcoming gift is only a taste of the warm, personal service they will experience. Just steps from Universal Orlando Resort, our hotel is within walking distance of Universal Studios Florida, Universal's Islands of Adventure, Universal's Volcano Bay Water Theme Park and Universal CityWalk. We are also a short distance from all of Orlando's popular attractions, like The Mall at Millenia, Premium Outlets Orlando, SeaWorld Orlando, Walt Disney World Resorts, Camping World Stadium, Amway Center, home of the Orlando Magic, and Exploria Stadium, home of the Orlando City and Orlando Pride soccer teams. Our full-service hotel features several dining options on property, including a full-service Starbucks and our Sunshine Café, offering a full breakfast buffet and made to order omelets. From tasty burgers to pizza made with fresh dough, Pizza, Burgers and More satisfies our guest's all-day cravings. And in the evening, they can enjoy a delicious dinner and drinks at our American Grill and Bar, serving American cuisine. We also offer a 24-hour fitness center, a junior Olympic sized pool, kids splash area, and an oversized whirlpool tub. Our property can host large meetings with 63,000 sq. ft. of flexible meeting space, including 19,624 sq. ft. of exhibit space. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
May 11, 2024
Full time
Job Summary The Night Audit Supervisor is responsible for assisting the operation of the Front Office in an attentive friendly efficient and courteous manner providing all guests with quality service prior to and throughout their stay while maximizing room revenue and occupancy. This role specifically supports the Front Office functions during the overnight hours. Responsibilities QUALIFICATIONS: At least 3 years of progressive experience in a hotel or a related field; or a 2-year college degree and 2 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Supervisory experience preferred. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Must have a valid driver's license from the applicable state. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Respond to all guest requests problems complaints and/or accidents presented at the Front Desk or through Reservations in an attentive courteous and efficient manner. Follow up to ensure guest satisfaction. Motivate coach counsel and discipline all Guest Services personnel according to Aimbridge Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standards. Prepare and conduct all Guest Services interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s. Conduct all 90 day and annual Guest Service employee performance appraisals according to S.O.P.'s. Develop employee morale and ensure training of Guest Services personnel. Maximize room revenue and occupancy by reviewing status daily. Analyze rate efficiency monitor credit report and maintain close observation of daily house count. Attend all required Rooms Merchandizing meetings with all appropriate reports and documentation necessary to establish select sell guidelines and implement appropriate restrictions. Supervise the Night Audit function and monitor the House Charge Worksheet and Flash Report for accuracy. Participate in required M.O.D. program as scheduled. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Ensure all end of the month report dates are met i.e. Central Reservations Market Segment AAdvantage Travel Agent check registers etc. Review Guest Services staff's worked hours for payroll compilation and submit to Accounting on a timely basis. Prepare employee Schedule according to business forecast payroll budget guidelines and productivity requirements. Present with Wage Progress Report to General Manager weekly. Ensure that no-show revenue is maximized through consistent and accurate billing. Maintain Aimbridge Hospitality S.O.P.'s regarding Purchase Orders vouchering of invoices and checkbook accounting. Ensure that Wage Progress Productivity and the Ten Day Forecast are completed on a timely basis according to Aimbridge Hospitality S.O.P.'s. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Work closely with Accounting on follow-up items i.e. returned checks rejected credit cards employee discrepancies etc. Operate all aspects of the Front Office computer system including software maintenance report generation and analysis and simple programming. Monitor proper operation of the P.B.X. console and ensure that employees maintain Aimbridge Hospitality S.O.P.'s in its use. Monitor the process of taking reservations ensuring that Aimbridge Hospitality courtesy and up selling techniques are maintained. Greet and welcome all guests approaching the Front Desk in accordance with Aimbridge Hospitality S.O.P.'s. Ensure implementation of all Aimbridge Hospitality policies and house rules. Understand hospitality terms. Operate radios efficiently and professionally in communicating with hotel staff. Ensure the proper use of radio etiquette within the department. Coordinate all aspects of the ongoing implementation of the Aimbridge Hospitality philosophy of service. Ensure correct and accurate cash handling at the Front Desk. Attend monthly all-employee team meetings and any other functions required by management. Attend weekly staff meeting and provide training on a rotational basis using steps to effective training according to Aimbridge Hospitality standards. Obtain all necessary information when taking room reservations. Ensure logging and delivery of all messages packages and mail in a timely and professional manner. Be aware of all rates packages and promotions currently underway. Follow and enforce all Aimbridge Hospitality hotel credit policies. Process and handle guest laundry (property specific). Ensure that employees are at all times attentive friendly helpful and courteous to all guests managers and other employees. Maintain and monitor 'Lost and Found' procedures and policies according to Aimbridge Hospitality standards. Establish and maintain key control system. Ensure participation within departmet for monthly Aimbridge team meeting. Focus the Guest Services Department on their role in contributing to the guest service scores. Monitor all V.I.P.'s special guests and requests. Maintain required pars of all front office and stationary supplies. Review daily Front Office work and activity reports generated by Night Audit. Review Front Office log book and Guest Request log on a daily basis. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Be familiar with all corporate sponsored programs such as airline mileage Triple Upgrade or V.I.P. programs and the standards and procedures for each. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Conduct meetings according to Aimbridge Hospitality standards as required by management. Other duties as required. Property Details Our DoubleTree by Hilton at the Entrance to Universal Orlando, offers modern guest rooms and comforting amenities. Guests can enjoy our signature chocolate chip cookie, and know that this welcoming gift is only a taste of the warm, personal service they will experience. Just steps from Universal Orlando Resort, our hotel is within walking distance of Universal Studios Florida, Universal's Islands of Adventure, Universal's Volcano Bay Water Theme Park and Universal CityWalk. We are also a short distance from all of Orlando's popular attractions, like The Mall at Millenia, Premium Outlets Orlando, SeaWorld Orlando, Walt Disney World Resorts, Camping World Stadium, Amway Center, home of the Orlando Magic, and Exploria Stadium, home of the Orlando City and Orlando Pride soccer teams. Our full-service hotel features several dining options on property, including a full-service Starbucks and our Sunshine Café, offering a full breakfast buffet and made to order omelets. From tasty burgers to pizza made with fresh dough, Pizza, Burgers and More satisfies our guest's all-day cravings. And in the evening, they can enjoy a delicious dinner and drinks at our American Grill and Bar, serving American cuisine. We also offer a 24-hour fitness center, a junior Olympic sized pool, kids splash area, and an oversized whirlpool tub. Our property can host large meetings with 63,000 sq. ft. of flexible meeting space, including 19,624 sq. ft. of exhibit space. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job-it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PI6d7cd6c6-
May 11, 2024
Full time
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job-it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PI6d7cd6c6-
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a jobâ€"it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIf891f-5961
May 10, 2024
Full time
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a jobâ€"it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIf891f-5961
About us: PlumpJack Inn is a charming rustic Inn at the base of Palisades, one of the largest ski resorts in the U.S The Inn is situated at the edge of the Village at Palisades and the base of the mountain affording guests the opportunity a short walk to numerous lifts, base-to-base gondola and the Mountain Tram. The Inn offers cozy accommodations featuring a mix of well-appointed guest rooms and suites. The PlumpJack Cafe is renowned in North Lake Tahoe for its seasonal menu and award-winning wine list. The PlumpJack Cafe Bar is a popular Apres destination featuring creative cocktails, craft beers and an extensive by-the-glass wine list. Purpose of the role: To assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service. Responsibilities: To understand and respond to all guest needs and requests in a timely and professional manner. To train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity. To coordinate with the Executive Chef to ensure the efficient and professional operation of the dining room and any banquet functions. To work with the Executive Chef on the development of menus, safety and sanitation, staff development and product knowledge. To follow all specifications to properly handle all products used and covering, labelling, and storing functions. To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the restaurant. To assist with rotating meats, fish, poultry in refrigerator to minimize waste and spoilage. Responsible for assisting with the ordering of all food products for the Restaurant and banquets. Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. To ensure foods are stored and served at proper temperatures. To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs. To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Develop relationships with all food purveyors. To perform other tasks, including cross-training, as directed. Candidate requirements: Must have a minimum of 2 years experience in a similar position. Demonstrated ability to train staff and ensure upscale restaurant guest experience. Must have current Food Handler Familiar with OSHA, SB198, local department of Health Regulations, California Liquor laws and relevant current laws governing handling hazardous substances, working knowledge of local safety laws, investigation methods, fire codes and life safety codes Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures. Diplomatic and calm with strong verbal communication skills. Courteous, friendly, and professional manner. Working Conditions: Works indoors throughout shift in well-lighted kitchen areas and office. Works outdoors to move between buildings for events and meetings in summer and winter weather. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Compensation details: 0 Yearly Salary PI3fc4a4bd1-
May 09, 2024
Full time
About us: PlumpJack Inn is a charming rustic Inn at the base of Palisades, one of the largest ski resorts in the U.S The Inn is situated at the edge of the Village at Palisades and the base of the mountain affording guests the opportunity a short walk to numerous lifts, base-to-base gondola and the Mountain Tram. The Inn offers cozy accommodations featuring a mix of well-appointed guest rooms and suites. The PlumpJack Cafe is renowned in North Lake Tahoe for its seasonal menu and award-winning wine list. The PlumpJack Cafe Bar is a popular Apres destination featuring creative cocktails, craft beers and an extensive by-the-glass wine list. Purpose of the role: To assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service. Responsibilities: To understand and respond to all guest needs and requests in a timely and professional manner. To train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity. To coordinate with the Executive Chef to ensure the efficient and professional operation of the dining room and any banquet functions. To work with the Executive Chef on the development of menus, safety and sanitation, staff development and product knowledge. To follow all specifications to properly handle all products used and covering, labelling, and storing functions. To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the restaurant. To assist with rotating meats, fish, poultry in refrigerator to minimize waste and spoilage. Responsible for assisting with the ordering of all food products for the Restaurant and banquets. Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. To ensure foods are stored and served at proper temperatures. To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs. To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Develop relationships with all food purveyors. To perform other tasks, including cross-training, as directed. Candidate requirements: Must have a minimum of 2 years experience in a similar position. Demonstrated ability to train staff and ensure upscale restaurant guest experience. Must have current Food Handler Familiar with OSHA, SB198, local department of Health Regulations, California Liquor laws and relevant current laws governing handling hazardous substances, working knowledge of local safety laws, investigation methods, fire codes and life safety codes Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures. Diplomatic and calm with strong verbal communication skills. Courteous, friendly, and professional manner. Working Conditions: Works indoors throughout shift in well-lighted kitchen areas and office. Works outdoors to move between buildings for events and meetings in summer and winter weather. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Compensation details: 0 Yearly Salary PI3fc4a4bd1-
Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we're looking for: MML Hospitality is seeking an enthusiastic, hands-on Cafe Manager. As a Cafe Manager, your responsibilities revolve around overseeing the daily operations of the cafe to ensure smooth functioning and exceptional customer service. The Cafe Manager will handle administrative duties, assist with catering, and manage floor shifts. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance What you'll do: Lead in all aspects of Cafe operations, including staff management, service, financial performance, and overall guest satisfaction Spearhead recruiting, hiring, training, and scheduling of employees, ensuring a high level of service and professionalism Supervise and mentor, baristas, line cooks, and support staff to maintain consistent quality standards, efficient workflow, and exceptional customer service Foster a positive and productive work environment by providing ongoing training, coaching, and performance feedback to the staff, promoting teamwork and professional growth Development management and create systems for hiring & reviews; mentorship and training of existing and new management to encourage company and personal growth in all hospitality skills: operations, floor management, administrative duties, and daily service Monitor and analyze financial performance, including sales figures, cost control measures, and budget management, to maximize profitability and minimize waste Collaborate with the culinary team and other departments to ensure all catering orders are prepared and delivered according to client specifications. Assist in developing and implementing marketing strategies and promotional activities to attract new customers and retain existing clientele Participate in and contribute to creative strategies to help grow the current business including programming and incentives to drive traffic Act as a liaison between guests and management team, promptly addressing any guest concerns or complaints to ensure exceptional satisfaction Collaborate with the culinary team to ensure smooth coordination between the front and back of house operations, including managing food and beverage inventory, maintaining quality control, and optimizing cost management Uphold the cafe's standards, ensuring compliance with health and safety regulations, as well as local, state, and federal laws Requirements: Minimum of 4 years of progressive experience in a high-end hospitality establishment, with at least 2 years in a supervisory or managerial role Strong knowledge of coffee programs, catering and culinary trends Excellent leadership abilities, with the capacity to inspire and motivate a diverse team Exceptional interpersonal and communication skills, with the ability to effectively interact with guests, staff, and management Proven track record of achieving financial targets, implementing cost control measures, and driving profitability Outstanding problem-solving skills, with the ability to make quick decisions and handle stressful situations with composure Proficient in using restaurant management software, POS systems, and Microsoft Office and G Suite Knowledge of health and safety regulations and compliance standards Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PI710dffe3c6-
May 02, 2024
Full time
Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we're looking for: MML Hospitality is seeking an enthusiastic, hands-on Cafe Manager. As a Cafe Manager, your responsibilities revolve around overseeing the daily operations of the cafe to ensure smooth functioning and exceptional customer service. The Cafe Manager will handle administrative duties, assist with catering, and manage floor shifts. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance What you'll do: Lead in all aspects of Cafe operations, including staff management, service, financial performance, and overall guest satisfaction Spearhead recruiting, hiring, training, and scheduling of employees, ensuring a high level of service and professionalism Supervise and mentor, baristas, line cooks, and support staff to maintain consistent quality standards, efficient workflow, and exceptional customer service Foster a positive and productive work environment by providing ongoing training, coaching, and performance feedback to the staff, promoting teamwork and professional growth Development management and create systems for hiring & reviews; mentorship and training of existing and new management to encourage company and personal growth in all hospitality skills: operations, floor management, administrative duties, and daily service Monitor and analyze financial performance, including sales figures, cost control measures, and budget management, to maximize profitability and minimize waste Collaborate with the culinary team and other departments to ensure all catering orders are prepared and delivered according to client specifications. Assist in developing and implementing marketing strategies and promotional activities to attract new customers and retain existing clientele Participate in and contribute to creative strategies to help grow the current business including programming and incentives to drive traffic Act as a liaison between guests and management team, promptly addressing any guest concerns or complaints to ensure exceptional satisfaction Collaborate with the culinary team to ensure smooth coordination between the front and back of house operations, including managing food and beverage inventory, maintaining quality control, and optimizing cost management Uphold the cafe's standards, ensuring compliance with health and safety regulations, as well as local, state, and federal laws Requirements: Minimum of 4 years of progressive experience in a high-end hospitality establishment, with at least 2 years in a supervisory or managerial role Strong knowledge of coffee programs, catering and culinary trends Excellent leadership abilities, with the capacity to inspire and motivate a diverse team Exceptional interpersonal and communication skills, with the ability to effectively interact with guests, staff, and management Proven track record of achieving financial targets, implementing cost control measures, and driving profitability Outstanding problem-solving skills, with the ability to make quick decisions and handle stressful situations with composure Proficient in using restaurant management software, POS systems, and Microsoft Office and G Suite Knowledge of health and safety regulations and compliance standards Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PI710dffe3c6-
Description: Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIaf7014c9abdf-0904
May 01, 2024
Full time
Description: Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PIaf7014c9abdf-0904