TPC Toronto at Osprey Valley
Caledon, Ontario (ON)
ASSISTANT FOOD & BEVERAGE MANAGER - CALEDON (ALTON), ON (BANQUETS/EVENTS FOCUS) We are currently hiring individuals to join our Food and Beverage team in the position of Assistant Food and Beverage Manager for our 2024 season. The Assistant Food and Beverage Manager supports the Food and Beverage Manager in overseeing the daily operations of the food and beverage department. This role involves managing staff, ensuring high-quality service, and optimizing the overall guest experience. The Assistant Food and Beverage Manager works closely with various departments to maintain standards, implement policies, and achieve financial goals. Responsibilities for this position will include: Ensure exceptional customer service is provided in all food and beverage areas. Respond promptly to guest inquiries, concerns, and feedback. Monitor service quality and implement improvements as needed. Supervise, train, and motivate food and beverage staff. Schedule and manage employee shifts, ensuring adequate coverage. Conduct performance evaluations and provide constructive feedback. Address and resolve employee issues or conflicts. Provide ongoing training to staff on service standards and procedures. Foster a culture of continuous improvement and professional development. Assist in the development and implementation of operational policies and procedures. Monitor and maintain high levels of food and beverage quality and presentation. Collaborate with the kitchen and bar teams to ensure efficient workflow. Oversee inventory management, ordering, and stock control. Coordinate and supervise events, banquets, and special functions. Collaborate with event planners and clients to ensure successful execution. Ensure proper staffing levels for events. Ensure compliance with health and safety regulations and standards. Implement and enforce sanitation and hygiene protocols. Conduct regular inspections to maintain a safe and clean environment. Attend weekly F&B management meetings to discuss upcoming events, sales, successes and struggles in the department. Discuss how to communicate these items with staff Implement incentives to motivate staff to sell certain menu items, features and special events Qualifications: Bachelor's degree in Hospitality Management, Business Administration, or a related field. Previous experience in a supervisory or managerial role within the food and beverage industry. Strong leadership and communication skills. Knowledge of food safety and hygiene regulations. Ability to work in a fast-paced environment and make sound decisions under pressure. Excellent organizational and problem-solving skills. Proficient in using computerized systems for ordering, inventory, and financial tracking. An ability to understand and use a Point of Sale (POS) system. Strong verbal communication and interpersonal skills, with the ability to interact with guests and all levels of management Proven time management skills with the ability to multi-task and apply critical thinking to assist in Food and Beverage operations. Must be able to lift up to 25 pounds on occasion and work in a fast-paced environment. Smart Serve Certificate required. Ability to work a varied schedule that may include evenings, weekends and holidays. Expected Start Date: April/May 2024 Job Type: Full-time and Part-time positions available Only candidates invited for an interview will be contacted. _TPC Toronto at Osprey Valley is an equal opportunity employer and is committed to diversity and inclusiveness in all its work. We work proactively to be fair and reasonable in practice and to build diversity into our teams. Accommodations are available on request for candidates taking part in all aspects of the selection process. _ Please visit our website or on LinkedIn to learn more about TPC Toronto at Osprey Valley. Job Types: Full-time, Part-time, Permanent, Fixed term contract, Seasonal Pay: $55,000.00-$65,000.00 per year Benefits: Company events Discounted or free food On-site parking Store discount Flexible Language Requirement: French not required Schedule: Evening shift Holidays Morning shift Weekends as needed Ability to commute/relocate: Caledon, ON: reliably commute or plan to relocate before starting work (required) Experience: supervisory: 2 years (required) Licence/Certification: Smart Serve, SIR or equivalent (required) Work Location: In person Expected start date: 2024-06-10
May 24, 2024
Full time
ASSISTANT FOOD & BEVERAGE MANAGER - CALEDON (ALTON), ON (BANQUETS/EVENTS FOCUS) We are currently hiring individuals to join our Food and Beverage team in the position of Assistant Food and Beverage Manager for our 2024 season. The Assistant Food and Beverage Manager supports the Food and Beverage Manager in overseeing the daily operations of the food and beverage department. This role involves managing staff, ensuring high-quality service, and optimizing the overall guest experience. The Assistant Food and Beverage Manager works closely with various departments to maintain standards, implement policies, and achieve financial goals. Responsibilities for this position will include: Ensure exceptional customer service is provided in all food and beverage areas. Respond promptly to guest inquiries, concerns, and feedback. Monitor service quality and implement improvements as needed. Supervise, train, and motivate food and beverage staff. Schedule and manage employee shifts, ensuring adequate coverage. Conduct performance evaluations and provide constructive feedback. Address and resolve employee issues or conflicts. Provide ongoing training to staff on service standards and procedures. Foster a culture of continuous improvement and professional development. Assist in the development and implementation of operational policies and procedures. Monitor and maintain high levels of food and beverage quality and presentation. Collaborate with the kitchen and bar teams to ensure efficient workflow. Oversee inventory management, ordering, and stock control. Coordinate and supervise events, banquets, and special functions. Collaborate with event planners and clients to ensure successful execution. Ensure proper staffing levels for events. Ensure compliance with health and safety regulations and standards. Implement and enforce sanitation and hygiene protocols. Conduct regular inspections to maintain a safe and clean environment. Attend weekly F&B management meetings to discuss upcoming events, sales, successes and struggles in the department. Discuss how to communicate these items with staff Implement incentives to motivate staff to sell certain menu items, features and special events Qualifications: Bachelor's degree in Hospitality Management, Business Administration, or a related field. Previous experience in a supervisory or managerial role within the food and beverage industry. Strong leadership and communication skills. Knowledge of food safety and hygiene regulations. Ability to work in a fast-paced environment and make sound decisions under pressure. Excellent organizational and problem-solving skills. Proficient in using computerized systems for ordering, inventory, and financial tracking. An ability to understand and use a Point of Sale (POS) system. Strong verbal communication and interpersonal skills, with the ability to interact with guests and all levels of management Proven time management skills with the ability to multi-task and apply critical thinking to assist in Food and Beverage operations. Must be able to lift up to 25 pounds on occasion and work in a fast-paced environment. Smart Serve Certificate required. Ability to work a varied schedule that may include evenings, weekends and holidays. Expected Start Date: April/May 2024 Job Type: Full-time and Part-time positions available Only candidates invited for an interview will be contacted. _TPC Toronto at Osprey Valley is an equal opportunity employer and is committed to diversity and inclusiveness in all its work. We work proactively to be fair and reasonable in practice and to build diversity into our teams. Accommodations are available on request for candidates taking part in all aspects of the selection process. _ Please visit our website or on LinkedIn to learn more about TPC Toronto at Osprey Valley. Job Types: Full-time, Part-time, Permanent, Fixed term contract, Seasonal Pay: $55,000.00-$65,000.00 per year Benefits: Company events Discounted or free food On-site parking Store discount Flexible Language Requirement: French not required Schedule: Evening shift Holidays Morning shift Weekends as needed Ability to commute/relocate: Caledon, ON: reliably commute or plan to relocate before starting work (required) Experience: supervisory: 2 years (required) Licence/Certification: Smart Serve, SIR or equivalent (required) Work Location: In person Expected start date: 2024-06-10
Job Description Overview We are looking for a highly motivated and analytical individual to join our team as the Senior Food and Beverage Manager. This individual is an initiative-taking solution seeker, they lead by example, don't settle for the normal, and continuously encourage and engage their team members. They will assist in providing the strategic leadership required to achieve the fiduciary and quality goals for the Food and Beverage operations. They will ensure the effective and efficient operation of all facets of Food and Beverage operations, while improving on the current model and be responsible for managing in a manner consistent with the mission, operating philosophy, standards, and values of the Benchmark. The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold.ESSENTIAL FUNCTIONS: Serves as manager-on-duty when present and supervise staff to ensure service standards are consistently met or exceeded. Open and close the restaurant or banquets as needed, with a minimum of one restaurant closing shift per week. Monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for gue Manage complaints from staff by creating and providing solutions that will result in a positive outcome. Assist the Director of Operations in managing the operating budget; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained. Assist the Banquets Management team as needed within the banquet operation. Acts as Banquet MOD in their absence if applicable. Assures a high standard of appearance, setup, and cleanliness of dining areas; and takes necessary action to correct any issues in a timely manner. Maintain health and safety standards in compliance with City of Chicago Department of Public Health code. Create staff schedules to ensure efficiency is met and budgeted labor is not exceeded. Manages and properly codes product invoices before submitting to the Accounting Department. Manage inventory, par levels, and purchasing for the restaurant and banquets to ensure we have all products in house to execute successful service in all F&B outlets. Perform and manage month end inventory. Responsible for the acquisition and recruitment of front of house staff, including advertising, interviewing, hiring, and training of all personnel. Creates and implements Skills Training Outlines for all operational roles and duties. Consults daily with the Executive Chef and Sous Chef to obtain daily menu updates, maintain food quality, menu integrity. Consult weekly with Director of Banquets and other administrators to help assure the highest level of efficiency in F&B Operations. Implement strategies to maximize restaurant sales and profitability. Responsible for the maintenance, programming and daily functionality of equipment including but not limited to point-of-sale terminals and printers, reservation platform, credit card processors, beer taps, beverage coolers, dishwasher, coffee and espresso maker, soda, and ice machines. Oversee and run daily Pre-shift meetings to inspire, inform and educate the staff on daily F&B menu offerings, guests dining needs and steps of service. Host weekly Managers meeting to present service and operational initiatives and current events. Oversee large party, semiprivate and private bookings of Bar David, from initial inquiry, menu planning and costing, to the day of execution. Assist with all events and attends BEO meetings to ensure proper execution of events. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by your immediate supervisor or General Manager. Assist in all outlets and Banquets when needed. Other duties as assigned by Manager or Supervisor. Responsibilities QUALIFICATIONS: (EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE) †Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred. †Five years of progressive restaurant and banquet event experience preferred. †Two years of management experience preferred. Previous experience as a Food and Beverage Manager in a luxury hotel and or full-service resort, a plus. †Open availability and flexible schedule, able to work evenings, weekends, and holidays when needed. †Knowledge of Microsoft Office: Excel, PowerPoint, Word, POS System(s) and online reservations sites required. †Manager Serve Safe certified with City of Chicago certification and BASSET certified within allotted time designated after starting position is required. †Ability to make quick decisions in high stress situations. †Excellent customer service skills. †Ability to lead, teach and mentor staff about proper service skills. †Pleasant and positive personality. †Well organized. †Proactive Manager with focus on accountability practices. PIf5baa-1284
May 23, 2024
Full time
Job Description Overview We are looking for a highly motivated and analytical individual to join our team as the Senior Food and Beverage Manager. This individual is an initiative-taking solution seeker, they lead by example, don't settle for the normal, and continuously encourage and engage their team members. They will assist in providing the strategic leadership required to achieve the fiduciary and quality goals for the Food and Beverage operations. They will ensure the effective and efficient operation of all facets of Food and Beverage operations, while improving on the current model and be responsible for managing in a manner consistent with the mission, operating philosophy, standards, and values of the Benchmark. The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold.ESSENTIAL FUNCTIONS: Serves as manager-on-duty when present and supervise staff to ensure service standards are consistently met or exceeded. Open and close the restaurant or banquets as needed, with a minimum of one restaurant closing shift per week. Monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for gue Manage complaints from staff by creating and providing solutions that will result in a positive outcome. Assist the Director of Operations in managing the operating budget; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained. Assist the Banquets Management team as needed within the banquet operation. Acts as Banquet MOD in their absence if applicable. Assures a high standard of appearance, setup, and cleanliness of dining areas; and takes necessary action to correct any issues in a timely manner. Maintain health and safety standards in compliance with City of Chicago Department of Public Health code. Create staff schedules to ensure efficiency is met and budgeted labor is not exceeded. Manages and properly codes product invoices before submitting to the Accounting Department. Manage inventory, par levels, and purchasing for the restaurant and banquets to ensure we have all products in house to execute successful service in all F&B outlets. Perform and manage month end inventory. Responsible for the acquisition and recruitment of front of house staff, including advertising, interviewing, hiring, and training of all personnel. Creates and implements Skills Training Outlines for all operational roles and duties. Consults daily with the Executive Chef and Sous Chef to obtain daily menu updates, maintain food quality, menu integrity. Consult weekly with Director of Banquets and other administrators to help assure the highest level of efficiency in F&B Operations. Implement strategies to maximize restaurant sales and profitability. Responsible for the maintenance, programming and daily functionality of equipment including but not limited to point-of-sale terminals and printers, reservation platform, credit card processors, beer taps, beverage coolers, dishwasher, coffee and espresso maker, soda, and ice machines. Oversee and run daily Pre-shift meetings to inspire, inform and educate the staff on daily F&B menu offerings, guests dining needs and steps of service. Host weekly Managers meeting to present service and operational initiatives and current events. Oversee large party, semiprivate and private bookings of Bar David, from initial inquiry, menu planning and costing, to the day of execution. Assist with all events and attends BEO meetings to ensure proper execution of events. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by your immediate supervisor or General Manager. Assist in all outlets and Banquets when needed. Other duties as assigned by Manager or Supervisor. Responsibilities QUALIFICATIONS: (EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE) †Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred. †Five years of progressive restaurant and banquet event experience preferred. †Two years of management experience preferred. Previous experience as a Food and Beverage Manager in a luxury hotel and or full-service resort, a plus. †Open availability and flexible schedule, able to work evenings, weekends, and holidays when needed. †Knowledge of Microsoft Office: Excel, PowerPoint, Word, POS System(s) and online reservations sites required. †Manager Serve Safe certified with City of Chicago certification and BASSET certified within allotted time designated after starting position is required. †Ability to make quick decisions in high stress situations. †Excellent customer service skills. †Ability to lead, teach and mentor staff about proper service skills. †Pleasant and positive personality. †Well organized. †Proactive Manager with focus on accountability practices. PIf5baa-1284
Job Description The Strategic Account Management organization is looking for a customer-facing leader to manage our Strategic Account Managers within our US Food & Beverage team. This manager will lead a team focused on the retention and growth of Square's largest sellers and will serve as a senior contact for local New York customers. You will support and continue to build a data-driven and motivated team whose efforts will continue Square's journey up-market within the food & beverage vertical. You will directly manage 7-8 Strategic Account Managers while directing the overall revenue and logo retention of your team's portfolio. You will provide 1:1 coaching and performance management for Square's senior Account Managers. You will help develop processes and insights to grow the team today and influence program design for the future. You will identify and help build ongoing training programs, as well as influence the tooling Account Managers need for success. You will also manage impactful cross-functional projects for the greater company. In addition to lengthy experience as a high performing individual contributor solutioning within the mid-market or enterprise segment, you will have recent experience coaching and developing talent. You will also have experience leading projects, driving revenue growth, and advocating internally for customers. Stand-out candidates find their energy from coaching talent and generally feel comfortable operating in the unknown. You will: Lead a distributed team of up to 7-8 senior Account Managers focused on food & beverage sellers Consistently achieve positive revenue outcomes while maintaining a high return on investment Provide 1:1 coaching and performance management to your team members Serve as an escalation point for customer challenges, including meeting with customers in-person in New York Act as an upmarket food and beverage expert and engage with product teams to serve as the customer voice for upmarket sellers with past success working with executive internal stakeholders Create operational efficiencies through stream-lined repeatable processes Foster cross-functional collaboration through beta programs, co-marketing, product insights and more
May 22, 2024
Full time
Job Description The Strategic Account Management organization is looking for a customer-facing leader to manage our Strategic Account Managers within our US Food & Beverage team. This manager will lead a team focused on the retention and growth of Square's largest sellers and will serve as a senior contact for local New York customers. You will support and continue to build a data-driven and motivated team whose efforts will continue Square's journey up-market within the food & beverage vertical. You will directly manage 7-8 Strategic Account Managers while directing the overall revenue and logo retention of your team's portfolio. You will provide 1:1 coaching and performance management for Square's senior Account Managers. You will help develop processes and insights to grow the team today and influence program design for the future. You will identify and help build ongoing training programs, as well as influence the tooling Account Managers need for success. You will also manage impactful cross-functional projects for the greater company. In addition to lengthy experience as a high performing individual contributor solutioning within the mid-market or enterprise segment, you will have recent experience coaching and developing talent. You will also have experience leading projects, driving revenue growth, and advocating internally for customers. Stand-out candidates find their energy from coaching talent and generally feel comfortable operating in the unknown. You will: Lead a distributed team of up to 7-8 senior Account Managers focused on food & beverage sellers Consistently achieve positive revenue outcomes while maintaining a high return on investment Provide 1:1 coaching and performance management to your team members Serve as an escalation point for customer challenges, including meeting with customers in-person in New York Act as an upmarket food and beverage expert and engage with product teams to serve as the customer voice for upmarket sellers with past success working with executive internal stakeholders Create operational efficiencies through stream-lined repeatable processes Foster cross-functional collaboration through beta programs, co-marketing, product insights and more
Who We Are: Museum of Ice Cream is an inclusive & immersive brand, designed to captivate your sweetest fantasy and sugar-filled daydreams online and IRL. At Museum of Ice Cream, we invite you to believe in the magic of creativity, to remind you that inclusive spaces do exist, and to show you that childlike wonder is worth savoring. In our world, ice cream is the agent of change and the vehicle to ignite the creative spirit that lives in all of us. Fueled by the power of imagination, MOIC is a universe of possibilities with tons of room for you to explore. What You Will Do: Museum of Ice Cream is looking for a Food & Beverage (F&B) Manager to join our fun-filled team. We need your organization, hospitality, and sales driving skills to help us implement and maintain our core values. As the F&B Shift Manager, you are responsible for maintaining food service stations, driving Guides to ensure quality control, and reporting all inventories, sales, and other noteworthy data points to the Director of F&B and General Manager. In fulfilling your roles and responsibilities as a manager, it is also expected that you uphold and model our culture, values and standards of conduct. Your day-to-day: PEOPLE Work closely with Museum Management team and the Director of Food & Beverage (F&B) on all food and beverage related functions Contribute to planning F&B retrains and culture initiatives for the team Coordinate with local partners to obtain sponsorships for in experience treats, events, and expanded bar and café offerings Work with other stores to ensure consistency of offerings between all museums Assess staff performance, conduct appraisals, and strategize for improving staff performance Supervise and support managing all food preparation employees, including all day-day F&B operations and understands employee positions well enough to perform duties in employee's absence Ensure adherence to opening and closing protocols of the team PRODUCT Responsible for the upkeep and communication regarding ordering for both F&B and related cleaning products Responsible for "running the floor" during service, which includes guiding and coaching the team, solving guest complaints, and ensuring that we are providing excellent service Supports research and development for new cocktails, milkshakes, sundaes, ice cream and treats Responsible for monthly F&B inventory and working with management team to source new products or vendors based on business needs Execute new F&B offerings for seasons and special events at the museum (local and federal holidays, events, summer season and other seasonal changes) Proficient in managing frozen and soft serve equipment, cotton candy machine and others as required to deliver treats PROFITABILITY Report on management regarding sales results and productivity Responsible for profit goals of the F&B Operations Coordination of new add-on and packages for F&B Requirements The Necessities Strong F&B Management experience (F&B manager, F&B operations, highly operational roles) Food Handler or ServeSafe certification required TIPS or equivalent alcohol training certification required Technology proficient (Able to confidently navigate Google Drive, Messaging Systems, Excel, POS systems, and comfortable teaching these systems to others) Patient, intuitive, honest, and kind to all Shift leading or managerial experience The Nice-to-haves: 4 Year college degree preferred or equivalent hospitality/F&B experience Background in hospitality, theater, acting or related industry Job Type: Full-time Pay: $60,000.00 - $65,000.00 per year The Good Stuff: Annual pinkball (yes, you can dress your best and bring a date!) Unlimited ice cream Competitive Pay 16 free museum tickets per year for friends and family, with free entry for self 50% off retail products Vision, dental, and healthcare benefits Stock options PTO (did we mention unlimited sick leave?) There may be a pickleball tournament you won't want to miss! Schedule: Holidays Weekend availability 5 shifts per week Education: 4 year degree or equivalent experience (Preferred) Willingness to travel: 10% (Required) Benefits Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance Museum of Ice Cream is an equal opportunity employer and we value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, disability, or any other protected class.
May 22, 2024
Full time
Who We Are: Museum of Ice Cream is an inclusive & immersive brand, designed to captivate your sweetest fantasy and sugar-filled daydreams online and IRL. At Museum of Ice Cream, we invite you to believe in the magic of creativity, to remind you that inclusive spaces do exist, and to show you that childlike wonder is worth savoring. In our world, ice cream is the agent of change and the vehicle to ignite the creative spirit that lives in all of us. Fueled by the power of imagination, MOIC is a universe of possibilities with tons of room for you to explore. What You Will Do: Museum of Ice Cream is looking for a Food & Beverage (F&B) Manager to join our fun-filled team. We need your organization, hospitality, and sales driving skills to help us implement and maintain our core values. As the F&B Shift Manager, you are responsible for maintaining food service stations, driving Guides to ensure quality control, and reporting all inventories, sales, and other noteworthy data points to the Director of F&B and General Manager. In fulfilling your roles and responsibilities as a manager, it is also expected that you uphold and model our culture, values and standards of conduct. Your day-to-day: PEOPLE Work closely with Museum Management team and the Director of Food & Beverage (F&B) on all food and beverage related functions Contribute to planning F&B retrains and culture initiatives for the team Coordinate with local partners to obtain sponsorships for in experience treats, events, and expanded bar and café offerings Work with other stores to ensure consistency of offerings between all museums Assess staff performance, conduct appraisals, and strategize for improving staff performance Supervise and support managing all food preparation employees, including all day-day F&B operations and understands employee positions well enough to perform duties in employee's absence Ensure adherence to opening and closing protocols of the team PRODUCT Responsible for the upkeep and communication regarding ordering for both F&B and related cleaning products Responsible for "running the floor" during service, which includes guiding and coaching the team, solving guest complaints, and ensuring that we are providing excellent service Supports research and development for new cocktails, milkshakes, sundaes, ice cream and treats Responsible for monthly F&B inventory and working with management team to source new products or vendors based on business needs Execute new F&B offerings for seasons and special events at the museum (local and federal holidays, events, summer season and other seasonal changes) Proficient in managing frozen and soft serve equipment, cotton candy machine and others as required to deliver treats PROFITABILITY Report on management regarding sales results and productivity Responsible for profit goals of the F&B Operations Coordination of new add-on and packages for F&B Requirements The Necessities Strong F&B Management experience (F&B manager, F&B operations, highly operational roles) Food Handler or ServeSafe certification required TIPS or equivalent alcohol training certification required Technology proficient (Able to confidently navigate Google Drive, Messaging Systems, Excel, POS systems, and comfortable teaching these systems to others) Patient, intuitive, honest, and kind to all Shift leading or managerial experience The Nice-to-haves: 4 Year college degree preferred or equivalent hospitality/F&B experience Background in hospitality, theater, acting or related industry Job Type: Full-time Pay: $60,000.00 - $65,000.00 per year The Good Stuff: Annual pinkball (yes, you can dress your best and bring a date!) Unlimited ice cream Competitive Pay 16 free museum tickets per year for friends and family, with free entry for self 50% off retail products Vision, dental, and healthcare benefits Stock options PTO (did we mention unlimited sick leave?) There may be a pickleball tournament you won't want to miss! Schedule: Holidays Weekend availability 5 shifts per week Education: 4 year degree or equivalent experience (Preferred) Willingness to travel: 10% (Required) Benefits Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance Museum of Ice Cream is an equal opportunity employer and we value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, disability, or any other protected class.
Food & Beverage Manager This is an excellent opportunity for an F&B manager to fast track towards multi-unit operations. The F&B operations manager will be responsible for managing a high-volume venue, casual themed restaurant operations. Reporting to the Director of Operations the F&B manager will be responsible for supervising managers and crew for multiple restaurant operations. This role has the potential to quickly grow to a multi-unit manager. If you have 2 + years of casual themed restaurant operations at the manager level, $3M+ annual revenue from F&B revenue centers then this could be a great career opening. The position comes with excellent benefits, health, vacation, parking, training and huge career upside. Presented by Tom Bull with Gecko Hospitality.
May 22, 2024
Food & Beverage Manager This is an excellent opportunity for an F&B manager to fast track towards multi-unit operations. The F&B operations manager will be responsible for managing a high-volume venue, casual themed restaurant operations. Reporting to the Director of Operations the F&B manager will be responsible for supervising managers and crew for multiple restaurant operations. This role has the potential to quickly grow to a multi-unit manager. If you have 2 + years of casual themed restaurant operations at the manager level, $3M+ annual revenue from F&B revenue centers then this could be a great career opening. The position comes with excellent benefits, health, vacation, parking, training and huge career upside. Presented by Tom Bull with Gecko Hospitality.
Veterinary Referral Center of Central Oregon Inc
Bend, Oregon
We are a group of enthusiastic pet heroes who go beyond expectations at providing a personalized experience for all patient-guests and their parents. We currently provide dermatology, internal medicine, medical oncology, surgery, ophthalmology and emergency services. Our quality of care and diverse specialty offerings makes VRCCO's team the leaders in advanced pet care for Central Oregon. To improve the experience for our patients and help support our amazing team we are currently in the process of building an over 26,000 sq ft facility. Not only will this facility have all the advanced diagnostic and therapeutic capabilities (MRI, CT, Fluoroscopy, chemotherapy etc. ) it will also have a campus-like feeling for employees and clients with food trucks, childcare for staff, beer garden, and an upstairs balcony. At the Veterinary Referral Center of Central Oregon, we believe that teamwork, superior patient and client care, education, and fun are the secret to a wonderful career. From day one we have known our staff has to come first to make this happen. We are pretty sure we are the first ever, and perhaps still the only, Veterinary Specialty Hospital to be Great Place To Work Certified (). Come see the difference for yourself and be a part of our team. This role will ensure the success of the Ponch's Place business unit and will be individually responsible for all aspects of the operation. The manager will be the primary driver and overseer of the Ponch's Place beer pavilion and food truck lot. This will be done in an outgoing, friendly, organized manner working with a high level of responsibility and autonomy. This position is responsible for: Experience in successfully running/managing a food/bar service business. Restaurant/bar inventory management experience including ordering and managing all inventory necessary to the successful operation of the business unit without failure. Monitor stock levels, minimizing waste, and ensuring the bar is always well stocked. Understanding and organization of basic business metrics including: waste measurements, efficiency of staff, managing/organizing bar's budget, tracking expenses, revenues and profitability. The individual will also be responsible for implementing cost-control measures to maximize profitability. Be a critical thinker in regards to the business needs as it relates to effective and efficient operations for the business. Experience in organizing event calendars, managing restaurant focused marketing campaigns, and executing building the business/brand. The individual will work in tandem with the Marketing Department for all marketing and promotion of the space. Manage all bar system maintenance (taps) vendors. Manage/Oversee all food truck vendors to ensure compliance with lease terms. The individual will also be responsible for maintaining relationships with a steady inventory of backup food truck vendors to ensure pipeline in the event a replacement is needed. Training and development of staff including team building and motivation. Ability to successfully train, coach, mentor, and discipline employees as necessary to ensure the smooth operation of the business unit. Builds out employee work schedules and holds employees accountable for their shifts. Misc. other duties as necessary to successfully operate pavilion establishment. Education & Experience: 3-5 years relevant experience in running a bar, restaurant or other food service type establishment. Operate POS system and process cash and credit card payments High School or equivalent (Required) OLCC Permit (Oregon Alcohol Server Permit) Knowledge, skills, and abilities and/ or competencies: Have knowledge of POS system Process daily cash deposits and credit card transactions Equitably distribute cash and credit card tips from shared tip pool Food handlers Certification Knowledge of managing vendors, understanding specifics of beer lifecycle and alcohol supply chains Customer service and people skills Maintain a happy, collaborative and positive attitude under stressful situations Must have Open Availability (AM & PM) & be able to work on weekdays and weekends Strong leadership skills Physical and Mental Requirements: Lift and carry up to 50+lbs Strong mental fortitude to be able to handle a high volume beer distribution establishment. High emotional intelligence as it relates to fostering strong vendor relationships in the community from both a supplier and food truck vendor management perspective. Will also need to utilize this skillset as it relates to proper employee oversight and management. Working environment is inside/outside with exposure to both hot/cold conditions dependent on weather. Indoor office space will be provided to ensure protection from environmental conditions as needed. Noise levels will be low however consistent exposure to environmental noise (traffic, music, etc) will be present. Location: Work is performed on site at the beer garden, and food trucks location. EEO Statement: VRCCO believes that a diverse and inclusive workforce is essential to our One Team success. All employment decisions are based on merit, experience, ability, performance, and business needs. Compensation details: 22-24 Hourly Wage PI967eb1-
May 21, 2024
Full time
We are a group of enthusiastic pet heroes who go beyond expectations at providing a personalized experience for all patient-guests and their parents. We currently provide dermatology, internal medicine, medical oncology, surgery, ophthalmology and emergency services. Our quality of care and diverse specialty offerings makes VRCCO's team the leaders in advanced pet care for Central Oregon. To improve the experience for our patients and help support our amazing team we are currently in the process of building an over 26,000 sq ft facility. Not only will this facility have all the advanced diagnostic and therapeutic capabilities (MRI, CT, Fluoroscopy, chemotherapy etc. ) it will also have a campus-like feeling for employees and clients with food trucks, childcare for staff, beer garden, and an upstairs balcony. At the Veterinary Referral Center of Central Oregon, we believe that teamwork, superior patient and client care, education, and fun are the secret to a wonderful career. From day one we have known our staff has to come first to make this happen. We are pretty sure we are the first ever, and perhaps still the only, Veterinary Specialty Hospital to be Great Place To Work Certified (). Come see the difference for yourself and be a part of our team. This role will ensure the success of the Ponch's Place business unit and will be individually responsible for all aspects of the operation. The manager will be the primary driver and overseer of the Ponch's Place beer pavilion and food truck lot. This will be done in an outgoing, friendly, organized manner working with a high level of responsibility and autonomy. This position is responsible for: Experience in successfully running/managing a food/bar service business. Restaurant/bar inventory management experience including ordering and managing all inventory necessary to the successful operation of the business unit without failure. Monitor stock levels, minimizing waste, and ensuring the bar is always well stocked. Understanding and organization of basic business metrics including: waste measurements, efficiency of staff, managing/organizing bar's budget, tracking expenses, revenues and profitability. The individual will also be responsible for implementing cost-control measures to maximize profitability. Be a critical thinker in regards to the business needs as it relates to effective and efficient operations for the business. Experience in organizing event calendars, managing restaurant focused marketing campaigns, and executing building the business/brand. The individual will work in tandem with the Marketing Department for all marketing and promotion of the space. Manage all bar system maintenance (taps) vendors. Manage/Oversee all food truck vendors to ensure compliance with lease terms. The individual will also be responsible for maintaining relationships with a steady inventory of backup food truck vendors to ensure pipeline in the event a replacement is needed. Training and development of staff including team building and motivation. Ability to successfully train, coach, mentor, and discipline employees as necessary to ensure the smooth operation of the business unit. Builds out employee work schedules and holds employees accountable for their shifts. Misc. other duties as necessary to successfully operate pavilion establishment. Education & Experience: 3-5 years relevant experience in running a bar, restaurant or other food service type establishment. Operate POS system and process cash and credit card payments High School or equivalent (Required) OLCC Permit (Oregon Alcohol Server Permit) Knowledge, skills, and abilities and/ or competencies: Have knowledge of POS system Process daily cash deposits and credit card transactions Equitably distribute cash and credit card tips from shared tip pool Food handlers Certification Knowledge of managing vendors, understanding specifics of beer lifecycle and alcohol supply chains Customer service and people skills Maintain a happy, collaborative and positive attitude under stressful situations Must have Open Availability (AM & PM) & be able to work on weekdays and weekends Strong leadership skills Physical and Mental Requirements: Lift and carry up to 50+lbs Strong mental fortitude to be able to handle a high volume beer distribution establishment. High emotional intelligence as it relates to fostering strong vendor relationships in the community from both a supplier and food truck vendor management perspective. Will also need to utilize this skillset as it relates to proper employee oversight and management. Working environment is inside/outside with exposure to both hot/cold conditions dependent on weather. Indoor office space will be provided to ensure protection from environmental conditions as needed. Noise levels will be low however consistent exposure to environmental noise (traffic, music, etc) will be present. Location: Work is performed on site at the beer garden, and food trucks location. EEO Statement: VRCCO believes that a diverse and inclusive workforce is essential to our One Team success. All employment decisions are based on merit, experience, ability, performance, and business needs. Compensation details: 22-24 Hourly Wage PI967eb1-
Pay: $0 per year - $0 per year The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 21, 2024
Full time
Pay: $0 per year - $0 per year The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Job Description The Food & Beverage Manager reports to the Director of Food & Beverage and is responsible for ensuring that visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings, and that our culinary reputation is second to none in our local market. Be curious about the latest in food and beverage styling and design Be aware of competitor offerings in the local market Be an ambassador of Los Olivos, reach out in the community to foster relationships, market the food & beverage aspects of the hotel, and be present in the outlets for continual feedback and areas for improvement Be aware of the best external competitor offerings in the local market, and continually work to improve our own offerings with the goal of being the best in the market Ensure that all Food & Beverage Standards are being adhered to Oversee all Food & Beverage and Catering areas, ensuring a smooth running, profitable operation within the Hotel Remain personally responsible for maximizing quality levels of product and service, and guest satisfaction Develop and supervise all F&B team members, delivering motivational and inspirational daily rallies Identify training needs and develop and deliver the required training for departmental employees Complete duties as assigned by the Director of Food & Beverage Assist with the training and development of all F&B team members Work alongside team members to create a culture of teamwork and service excellence
May 20, 2024
Full time
Job Description The Food & Beverage Manager reports to the Director of Food & Beverage and is responsible for ensuring that visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings, and that our culinary reputation is second to none in our local market. Be curious about the latest in food and beverage styling and design Be aware of competitor offerings in the local market Be an ambassador of Los Olivos, reach out in the community to foster relationships, market the food & beverage aspects of the hotel, and be present in the outlets for continual feedback and areas for improvement Be aware of the best external competitor offerings in the local market, and continually work to improve our own offerings with the goal of being the best in the market Ensure that all Food & Beverage Standards are being adhered to Oversee all Food & Beverage and Catering areas, ensuring a smooth running, profitable operation within the Hotel Remain personally responsible for maximizing quality levels of product and service, and guest satisfaction Develop and supervise all F&B team members, delivering motivational and inspirational daily rallies Identify training needs and develop and deliver the required training for departmental employees Complete duties as assigned by the Director of Food & Beverage Assist with the training and development of all F&B team members Work alongside team members to create a culture of teamwork and service excellence
Job Description Oversee and influence the service and culture of our dining operations. As a passionate, creative and energetic leader, ensure an excellent guest experience by directing, implementing and maintaining service standards and motivating and guiding members of the team. Plan and execute all aspects of service delivery and oversee day-to-day operations. Ensure high standards are maintained by providing the team with ongoing training, coaching and guidance. Monitor and assess quality, service and guest satisfaction trends and make adjustments accordingly. Initiate and implement marketing strategies and up-selling techniques to promote satisfaction and maximize overall revenue. Maintain and champion the Auberge Resorts Collection culture.
May 20, 2024
Full time
Job Description Oversee and influence the service and culture of our dining operations. As a passionate, creative and energetic leader, ensure an excellent guest experience by directing, implementing and maintaining service standards and motivating and guiding members of the team. Plan and execute all aspects of service delivery and oversee day-to-day operations. Ensure high standards are maintained by providing the team with ongoing training, coaching and guidance. Monitor and assess quality, service and guest satisfaction trends and make adjustments accordingly. Initiate and implement marketing strategies and up-selling techniques to promote satisfaction and maximize overall revenue. Maintain and champion the Auberge Resorts Collection culture.
Job Description Oversee and influence the service and culture of our dining operations. As a passionate, creative and energetic leader, ensure an excellent guest experience by directing, implementing and maintaining service standards and motivating and guiding members of the team. Plan and execute all aspects of service delivery and oversee day-to-day operations. Ensure high standards are maintained by providing the team with ongoing training, coaching and guidance. Monitor and assess quality, service and guest satisfaction trends and make adjustments accordingly. Initiate and implement marketing strategies and up-selling techniques to promote satisfaction and maximize overall revenue. Maintain and champion the Auberge Resorts Collection culture.
May 20, 2024
Full time
Job Description Oversee and influence the service and culture of our dining operations. As a passionate, creative and energetic leader, ensure an excellent guest experience by directing, implementing and maintaining service standards and motivating and guiding members of the team. Plan and execute all aspects of service delivery and oversee day-to-day operations. Ensure high standards are maintained by providing the team with ongoing training, coaching and guidance. Monitor and assess quality, service and guest satisfaction trends and make adjustments accordingly. Initiate and implement marketing strategies and up-selling techniques to promote satisfaction and maximize overall revenue. Maintain and champion the Auberge Resorts Collection culture.
Junior Food & Beverage Manager Position on Long Island! Seeking a dynamic and eager professional to fill the newly created position of Junior F&B Manager. This role is crucial in supporting our dining services and front-of-house food and beverage operations. Key Responsibilities: Manage and maintain the beverage inventory for the beverage program, including updating and maintaining beverage menus and overseeing beverage allotment events and the beverage cart. Collaborate with the Director of Food and Beverage and Clubhouse Manager to draft and approve updated beverage menus and handle various administrative duties. Provide platinum-level service Ensure a clean and safe environment in all operational areas. Actively participate in weekly meetings, staff training sessions, and Daily Pre-shifts. Perform other duties as assigned by the F&B Director and Clubhouse Manager. Experience & Core Competencies: Hospitality industry experience prefered. Computer savvy - maintaining internal systems will be big part of job. Proven record of achievement and stable employment history. Must either have gone to hospitality school or have hospitality experience. Must be flexible with Schedule: In-Season - 5-6 days a week Off-Season - 4-5 days a week
May 20, 2024
Full time
Junior Food & Beverage Manager Position on Long Island! Seeking a dynamic and eager professional to fill the newly created position of Junior F&B Manager. This role is crucial in supporting our dining services and front-of-house food and beverage operations. Key Responsibilities: Manage and maintain the beverage inventory for the beverage program, including updating and maintaining beverage menus and overseeing beverage allotment events and the beverage cart. Collaborate with the Director of Food and Beverage and Clubhouse Manager to draft and approve updated beverage menus and handle various administrative duties. Provide platinum-level service Ensure a clean and safe environment in all operational areas. Actively participate in weekly meetings, staff training sessions, and Daily Pre-shifts. Perform other duties as assigned by the F&B Director and Clubhouse Manager. Experience & Core Competencies: Hospitality industry experience prefered. Computer savvy - maintaining internal systems will be big part of job. Proven record of achievement and stable employment history. Must either have gone to hospitality school or have hospitality experience. Must be flexible with Schedule: In-Season - 5-6 days a week Off-Season - 4-5 days a week
- QC position, located in Whitehouse Station, NJ GENERAL DESCRIPTION OF POSITION The Manager, Training & Execution, Enterprise Food & Beverage plays a crucial role in ensuring the successful implementation of training programs and the consistent execution of food and beverage operations across the company. This role focuses on training team members (new & existing), coordinating operational procedures, and maintaining quality standards to deliver exceptional customer experiences. This role helps to ensure that Food & Beverage initiatives and innovations are executed flawlessly for our customers through consistent, recurring training. This role will focus heavily on the QuickChek business but will likely grow into covering additional responsibility as the Food & Beverage program grows across the Enterprise organization. This individual will work closely with internal partners, especially Food & Beverage innovation/culinary, category managers and execution/enablement, store operations, and food safety/quality assurance. The successful candidate will possess great attention to detail, high energy, agility, and a 'teaching' mindset. This individual will be able to operate in a flexible, fast-paced environment that is highly collaborative and team oriented. This is a high visibility role with opportunity for growth. ESSENTIAL DUTIES AND RESPONSIBILITIES â Partner with Senior Manager and team to develop comprehensive training programs for food and beverage team members. â Create training materials, manuals, and presentations that cover menu knowledge, service standards, safety protocols, and customer engagement. â Conduct training sessions for new hires and ongoing training for existing employees/team members to ensure clear understanding of the offer, service expectations, and operational procedures. â Partner with the food safety and quality assurance team to understand the performance of food and beverage team members to ensure they meet established service and quality standards. â Develop and refine operational workflows to optimize efficiency and customer satisfaction. â Stay updated on menu changes, ingredients, and preparation methods to effectively educate staff and answer customer inquiries. â Help to ensure clear understanding of policies/procedures as it relates to health and safety regulations, food handling guidelines, and sanitation protocols. â Foster a customer-centric environment by training staff to provide excellent service, handle customer inquiries, and address concerns professionally. â Address operational challenges, customer complaints, and staff issues in a timely and effective manner. â Collaborate across functions to implement solutions and process improvements. â Identify opportunities to enhance food and beverage offerings, service quality, and overall customer experiences. â Gather feedback to drive continuous improvement initiatives. â Maintain records of training sessions, staff evaluations, and operational procedures. â Identify & implement opportunities for automation. â Provide regular reports to management on training outcomes and operational performance. â Manage & grow the training & execution team. â Expect to travel 25% of the time. â Perform any other related duties as required or assigned. PROFESSIONAL EXPERIENCE/ QUALIFICATIONS/ ATTRIBUTES â A minimum of 2 years of full-time experience - preferably in the quick service restaurant ('QSR'), convenience store, food & beverage, and/or multi-unit retail industry, across training & development, operations, and/or equivalent functions. â Experience in food and beverage operations, including training and staff management. â Ability to work in a fast-paced environment and handle multiple tasks simultaneously. â Proficiency in Microsoft Office suite (Word, Excel, Powerpoint). â ServSafe certification in food safety and training (preferable). EDUCATION â A four-year college degree is required
May 20, 2024
Full time
- QC position, located in Whitehouse Station, NJ GENERAL DESCRIPTION OF POSITION The Manager, Training & Execution, Enterprise Food & Beverage plays a crucial role in ensuring the successful implementation of training programs and the consistent execution of food and beverage operations across the company. This role focuses on training team members (new & existing), coordinating operational procedures, and maintaining quality standards to deliver exceptional customer experiences. This role helps to ensure that Food & Beverage initiatives and innovations are executed flawlessly for our customers through consistent, recurring training. This role will focus heavily on the QuickChek business but will likely grow into covering additional responsibility as the Food & Beverage program grows across the Enterprise organization. This individual will work closely with internal partners, especially Food & Beverage innovation/culinary, category managers and execution/enablement, store operations, and food safety/quality assurance. The successful candidate will possess great attention to detail, high energy, agility, and a 'teaching' mindset. This individual will be able to operate in a flexible, fast-paced environment that is highly collaborative and team oriented. This is a high visibility role with opportunity for growth. ESSENTIAL DUTIES AND RESPONSIBILITIES â Partner with Senior Manager and team to develop comprehensive training programs for food and beverage team members. â Create training materials, manuals, and presentations that cover menu knowledge, service standards, safety protocols, and customer engagement. â Conduct training sessions for new hires and ongoing training for existing employees/team members to ensure clear understanding of the offer, service expectations, and operational procedures. â Partner with the food safety and quality assurance team to understand the performance of food and beverage team members to ensure they meet established service and quality standards. â Develop and refine operational workflows to optimize efficiency and customer satisfaction. â Stay updated on menu changes, ingredients, and preparation methods to effectively educate staff and answer customer inquiries. â Help to ensure clear understanding of policies/procedures as it relates to health and safety regulations, food handling guidelines, and sanitation protocols. â Foster a customer-centric environment by training staff to provide excellent service, handle customer inquiries, and address concerns professionally. â Address operational challenges, customer complaints, and staff issues in a timely and effective manner. â Collaborate across functions to implement solutions and process improvements. â Identify opportunities to enhance food and beverage offerings, service quality, and overall customer experiences. â Gather feedback to drive continuous improvement initiatives. â Maintain records of training sessions, staff evaluations, and operational procedures. â Identify & implement opportunities for automation. â Provide regular reports to management on training outcomes and operational performance. â Manage & grow the training & execution team. â Expect to travel 25% of the time. â Perform any other related duties as required or assigned. PROFESSIONAL EXPERIENCE/ QUALIFICATIONS/ ATTRIBUTES â A minimum of 2 years of full-time experience - preferably in the quick service restaurant ('QSR'), convenience store, food & beverage, and/or multi-unit retail industry, across training & development, operations, and/or equivalent functions. â Experience in food and beverage operations, including training and staff management. â Ability to work in a fast-paced environment and handle multiple tasks simultaneously. â Proficiency in Microsoft Office suite (Word, Excel, Powerpoint). â ServSafe certification in food safety and training (preferable). EDUCATION â A four-year college degree is required
What perks can you expect?: Work in a dynamic, culturally diverse team from around the globe Seasonal work experience in a historic hotel setting in an iconic, unforgettable, and inspiring locations Complimentary lodging Complimentary WiFi and laundry The chance to work in an inclusive culture and make life-long friends Opportunities for career growth or future work at other Pursuit locations Access to one of the world's most beautiful and iconic National Parks What will be your daily pursuit?: Your daily pursuit is providing our guests with top-tier hospitality and dining experiences to keep them energized for their Glacier adventures! What is the compensation for this role?: $19.00/hour What will you do in this job?: Assist in the management of all aspects of dining room and bar operations, including inventory, scheduling, ordering, discipline, etc. Maintain federal and state standards for safe alcohol and food service Ensure team appearance and presentation standards are upheld Implement sales goals and other incentive-based programs for service team Expedite orders Provide coaching and training to advance skills of service team Keep record of potential safety and maintenance issues and communicates details to supervisor Assist as needed with set up of rooms for special events, meetings, conferences and banquets Offers assistance to guests and teammates where needed Be a utility player who can complete a variety of job duties This job description describes at a high level what an Assistant Food & Beverage Manager does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. What skills and experience do you need for this job?: Must be 18 years of age or older 2-4 years experience in a high volume restaurant and bar supervisory position required; banquet experience is a plus Restaurant/Hospitality Management degree or equivalent in work experience required Inventory and product ordering preferred Familiarity with hospitality POS systems expected Knowledge in kitchen operations, cooking, and order timing expected Knowledge of food, liquor, and labor cost controls expected Work-ethic and commitment to the team and guest is key Be willing and able to work solo or as part of a team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and quick thinking Be ready to have fun! What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Glacier National Park. You'll see amazing scenery and wildlife. You'll participate in team events - and fun! You'll spend your days in and around historic hotels, lodges and cabins Glacier Park Collection is a non-smoking, drug-free environment Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) required You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 20, 2024
Full time
What perks can you expect?: Work in a dynamic, culturally diverse team from around the globe Seasonal work experience in a historic hotel setting in an iconic, unforgettable, and inspiring locations Complimentary lodging Complimentary WiFi and laundry The chance to work in an inclusive culture and make life-long friends Opportunities for career growth or future work at other Pursuit locations Access to one of the world's most beautiful and iconic National Parks What will be your daily pursuit?: Your daily pursuit is providing our guests with top-tier hospitality and dining experiences to keep them energized for their Glacier adventures! What is the compensation for this role?: $19.00/hour What will you do in this job?: Assist in the management of all aspects of dining room and bar operations, including inventory, scheduling, ordering, discipline, etc. Maintain federal and state standards for safe alcohol and food service Ensure team appearance and presentation standards are upheld Implement sales goals and other incentive-based programs for service team Expedite orders Provide coaching and training to advance skills of service team Keep record of potential safety and maintenance issues and communicates details to supervisor Assist as needed with set up of rooms for special events, meetings, conferences and banquets Offers assistance to guests and teammates where needed Be a utility player who can complete a variety of job duties This job description describes at a high level what an Assistant Food & Beverage Manager does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. What skills and experience do you need for this job?: Must be 18 years of age or older 2-4 years experience in a high volume restaurant and bar supervisory position required; banquet experience is a plus Restaurant/Hospitality Management degree or equivalent in work experience required Inventory and product ordering preferred Familiarity with hospitality POS systems expected Knowledge in kitchen operations, cooking, and order timing expected Knowledge of food, liquor, and labor cost controls expected Work-ethic and commitment to the team and guest is key Be willing and able to work solo or as part of a team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and quick thinking Be ready to have fun! What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Glacier National Park. You'll see amazing scenery and wildlife. You'll participate in team events - and fun! You'll spend your days in and around historic hotels, lodges and cabins Glacier Park Collection is a non-smoking, drug-free environment Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) required You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
Veterinary Referral Center of Central Oregon Inc
Bend, Oregon
Job Description Job Description We are a group of enthusiastic pet heroes who go beyond expectations at providing a personalized experience for all patient-guests and their parents. We currently provide dermatology, internal medicine, medical oncology, surgery, ophthalmology and emergency services. Our quality of care and diverse specialty offerings makes VRCCO's team the leaders in advanced pet care for Central Oregon. To improve the experience for our patients and help support our amazing team we are currently in the process of building an over 26,000 sq ft facility. Not only will this facility have all the advanced diagnostic and therapeutic capabilities (MRI, CT, Fluoroscopy, chemotherapy etc. ) it will also have a campus-like feeling for employees and clients with food trucks, childcare for staff, beer garden, and an upstairs balcony. At the Veterinary Referral Center of Central Oregon, we believe that teamwork, superior patient and client care, education, and fun are the secret to a wonderful career. From day one we have known our staff has to come first to make this happen. We are pretty sure we are the first ever, and perhaps still the only, Veterinary Specialty Hospital to be Great Place To Work Certified ( -company/). Come see the difference for yourself and be a part of our team. This role will ensure the success of the Ponch's Place business unit and will be individually responsible for all aspects of the operation. The manager will be the primary driver and overseer of the Ponch's Place beer pavilion and food truck lot. This will be done in an outgoing, friendly, organized manner working with a high level of responsibility and autonomy. This position is responsible for: Experience in successfully running/managing a food/bar service business. Restaurant/bar inventory management experience including ordering and managing all inventory necessary to the successful operation of the business unit without failure. Monitor stock levels, minimizing waste, and ensuring the bar is always well stocked. Understanding and organization of basic business metrics including: waste measurements, efficiency of staff, managing/organizing bar's budget, tracking expenses, revenues and profitability. The individual will also be responsible for implementing cost-control measures to maximize profitability. Be a critical thinker in regards to the business needs as it relates to effective and efficient operations for the business. Experience in organizing event calendars, managing restaurant focused marketing campaigns, and executing building the business/brand. The individual will work in tandem with the Marketing Department for all marketing and promotion of the space. Manage all bar system maintenance (taps) vendors. Manage/Oversee all food truck vendors to ensure compliance with lease terms. The individual will also be responsible for maintaining relationships with a steady inventory of backup food truck vendors to ensure pipeline in the event a replacement is needed. Training and development of staff including team building and motivation. Ability to successfully train, coach, mentor, and discipline employees as necessary to ensure the smooth operation of the business unit. Builds out employee work schedules and holds employees accountable for their shifts. Misc. other duties as necessary to successfully operate pavilion establishment. Education & Experience: 3-5 years relevant experience in running a bar, restaurant or other food service type establishment. Operate POS system and process cash and credit card payments High School or equivalent (Required) OLCC Permit (Oregon Alcohol Server Permit) Knowledge, skills, and abilities and/ or competencies: Have knowledge of POS system Process daily cash deposits and credit card transactions Equitably distribute cash and credit card tips from shared tip pool Food handlers Certification Knowledge of managing vendors, understanding specifics of beer lifecycle and alcohol supply chains Customer service and people skills Maintain a happy, collaborative and positive attitude under stressful situations Must have Open Availability (AM & PM) & be able to work on weekdays and weekends Strong leadership skills Physical and Mental Requirements: Lift and carry up to 50+lbs Strong mental fortitude to be able to handle a high volume beer distribution establishment. High emotional intelligence as it relates to fostering strong vendor relationships in the community from both a supplier and food truck vendor management perspective. Will also need to utilize this skillset as it relates to proper employee oversight and management. Working environment is inside/outside with exposure to both hot/cold conditions dependent on weather. Indoor office space will be provided to ensure protection from environmental conditions as needed. Noise levels will be low however consistent exposure to environmental noise (traffic, music, etc) will be present. Location: Work is performed on site at the beer garden, and food trucks location. EEO Statement: VRCCO believes that a diverse and inclusive workforce is essential to our One Team success. All employment decisions are based on merit, experience, ability, performance, and business needs. Compensation details: 22-24 Hourly Wage PI79dbb877bff8-6298
May 20, 2024
Full time
Job Description Job Description We are a group of enthusiastic pet heroes who go beyond expectations at providing a personalized experience for all patient-guests and their parents. We currently provide dermatology, internal medicine, medical oncology, surgery, ophthalmology and emergency services. Our quality of care and diverse specialty offerings makes VRCCO's team the leaders in advanced pet care for Central Oregon. To improve the experience for our patients and help support our amazing team we are currently in the process of building an over 26,000 sq ft facility. Not only will this facility have all the advanced diagnostic and therapeutic capabilities (MRI, CT, Fluoroscopy, chemotherapy etc. ) it will also have a campus-like feeling for employees and clients with food trucks, childcare for staff, beer garden, and an upstairs balcony. At the Veterinary Referral Center of Central Oregon, we believe that teamwork, superior patient and client care, education, and fun are the secret to a wonderful career. From day one we have known our staff has to come first to make this happen. We are pretty sure we are the first ever, and perhaps still the only, Veterinary Specialty Hospital to be Great Place To Work Certified ( -company/). Come see the difference for yourself and be a part of our team. This role will ensure the success of the Ponch's Place business unit and will be individually responsible for all aspects of the operation. The manager will be the primary driver and overseer of the Ponch's Place beer pavilion and food truck lot. This will be done in an outgoing, friendly, organized manner working with a high level of responsibility and autonomy. This position is responsible for: Experience in successfully running/managing a food/bar service business. Restaurant/bar inventory management experience including ordering and managing all inventory necessary to the successful operation of the business unit without failure. Monitor stock levels, minimizing waste, and ensuring the bar is always well stocked. Understanding and organization of basic business metrics including: waste measurements, efficiency of staff, managing/organizing bar's budget, tracking expenses, revenues and profitability. The individual will also be responsible for implementing cost-control measures to maximize profitability. Be a critical thinker in regards to the business needs as it relates to effective and efficient operations for the business. Experience in organizing event calendars, managing restaurant focused marketing campaigns, and executing building the business/brand. The individual will work in tandem with the Marketing Department for all marketing and promotion of the space. Manage all bar system maintenance (taps) vendors. Manage/Oversee all food truck vendors to ensure compliance with lease terms. The individual will also be responsible for maintaining relationships with a steady inventory of backup food truck vendors to ensure pipeline in the event a replacement is needed. Training and development of staff including team building and motivation. Ability to successfully train, coach, mentor, and discipline employees as necessary to ensure the smooth operation of the business unit. Builds out employee work schedules and holds employees accountable for their shifts. Misc. other duties as necessary to successfully operate pavilion establishment. Education & Experience: 3-5 years relevant experience in running a bar, restaurant or other food service type establishment. Operate POS system and process cash and credit card payments High School or equivalent (Required) OLCC Permit (Oregon Alcohol Server Permit) Knowledge, skills, and abilities and/ or competencies: Have knowledge of POS system Process daily cash deposits and credit card transactions Equitably distribute cash and credit card tips from shared tip pool Food handlers Certification Knowledge of managing vendors, understanding specifics of beer lifecycle and alcohol supply chains Customer service and people skills Maintain a happy, collaborative and positive attitude under stressful situations Must have Open Availability (AM & PM) & be able to work on weekdays and weekends Strong leadership skills Physical and Mental Requirements: Lift and carry up to 50+lbs Strong mental fortitude to be able to handle a high volume beer distribution establishment. High emotional intelligence as it relates to fostering strong vendor relationships in the community from both a supplier and food truck vendor management perspective. Will also need to utilize this skillset as it relates to proper employee oversight and management. Working environment is inside/outside with exposure to both hot/cold conditions dependent on weather. Indoor office space will be provided to ensure protection from environmental conditions as needed. Noise levels will be low however consistent exposure to environmental noise (traffic, music, etc) will be present. Location: Work is performed on site at the beer garden, and food trucks location. EEO Statement: VRCCO believes that a diverse and inclusive workforce is essential to our One Team success. All employment decisions are based on merit, experience, ability, performance, and business needs. Compensation details: 22-24 Hourly Wage PI79dbb877bff8-6298
Job Description Overview We are looking for a highly motivated and analytical individual to join our team as Assistant Food and Beverage Manager. This individual is a proactive solution seeker, they lead by example, don t settle for the normal, and continuously encourage and engage their team members. They will assist in providing the strategic leadership required to achieve the fiduciary and quality goals for the Food and Beverage operations. They will ensure the effective and efficient operation of all facets of the the hotel/resort Food and Beverage operations, while improving on the current model and be responsible for managing in a manner consistent with the mission, operating philosophy, standards, and values of the Benchmark. Your Role: Attend weekly meetings, relaying information about upcoming events to staff under his/her supervision. Supply information about the Food and Beverage capabilities and programs to other departments and clients or potential clients. Respond to needs and requests of guests and potential guests. Ensure that implementation and maintenance of standards of food, beverage and service quality are commensurate with a first-class operation. Implement effective cost controls for food, beverage and labor. Must be able to understand, read and explain profit & loss statements, labor reports, cost reductions, including labor. Develop workable systems for inventory, receiving and product utilization (product cost). Develop standards of productivity for food & beverage personnel. Responsible for implementing company-wide system Create appealing, high quality, marketable cycle menus and special event menus. Create a comfortable atmosphere to encourage committed and loyal employees. Oversee hiring and training programs for food and beverage personnel. Develop management skills in employees. Oversee scheduling and weekly payroll for department and prefare Tip Reports for payroll. Assist in all Food and Beverage outlets in whatever capacity needed. Responsibilities Bachelor s degree or equivalent experience. Previous experience in luxury hotel and or full service resort food and beverage operation. Knowledge of Silverware. Ability to make quick decisions in high stress situations. Excellent customer service skills and computer skills Pleasant and positive personality. Well organized. PI4836a66d5da3-0498
May 20, 2024
Full time
Job Description Overview We are looking for a highly motivated and analytical individual to join our team as Assistant Food and Beverage Manager. This individual is a proactive solution seeker, they lead by example, don t settle for the normal, and continuously encourage and engage their team members. They will assist in providing the strategic leadership required to achieve the fiduciary and quality goals for the Food and Beverage operations. They will ensure the effective and efficient operation of all facets of the the hotel/resort Food and Beverage operations, while improving on the current model and be responsible for managing in a manner consistent with the mission, operating philosophy, standards, and values of the Benchmark. Your Role: Attend weekly meetings, relaying information about upcoming events to staff under his/her supervision. Supply information about the Food and Beverage capabilities and programs to other departments and clients or potential clients. Respond to needs and requests of guests and potential guests. Ensure that implementation and maintenance of standards of food, beverage and service quality are commensurate with a first-class operation. Implement effective cost controls for food, beverage and labor. Must be able to understand, read and explain profit & loss statements, labor reports, cost reductions, including labor. Develop workable systems for inventory, receiving and product utilization (product cost). Develop standards of productivity for food & beverage personnel. Responsible for implementing company-wide system Create appealing, high quality, marketable cycle menus and special event menus. Create a comfortable atmosphere to encourage committed and loyal employees. Oversee hiring and training programs for food and beverage personnel. Develop management skills in employees. Oversee scheduling and weekly payroll for department and prefare Tip Reports for payroll. Assist in all Food and Beverage outlets in whatever capacity needed. Responsibilities Bachelor s degree or equivalent experience. Previous experience in luxury hotel and or full service resort food and beverage operation. Knowledge of Silverware. Ability to make quick decisions in high stress situations. Excellent customer service skills and computer skills Pleasant and positive personality. Well organized. PI4836a66d5da3-0498
Are you a Disney enthusiast and even more enthusiastic about food & beverage management? Are you looking for an opportunity to take your restaurant leadership experience into a large Fortune 500 company based in Hawaii. You believe that being a strong leader means more than just managing a team of employees. It means being inspiring, supportive, motivational, fair, honest, approachable, and compassionate. Are you ready to join this team and make an impact? As a Restaurant Assistant Manager, you will manage and lead the day-to-day restaurant operation with emphasis on cast and guest satisfaction. You will provide leadership, support, motivation and development of your cast members creating a positive environment that encourages ownership and accountability, while providing a quality guest experience. In your role, you will monitor and ensure exceptional service and food quality and presentation. You will also develop and nurture partnerships with resort partners to provide a seamless guest experience. As an Assistant Restaurant Manager, you will meet or exceed financial goals and ensure operational compliance with loss prevention standards and will adhere to State of Hawaii and company food safety standards. This position reports to the Food & Beverage Manager. This position is Full-Time and will be working onsite at our beautiful Aulani resort on Oahu, Hawaii. Please apply if you have: • Proven two years of Restaurant management experience • Previous revenue responsibility of $1M annually • Knowledge of financial aspects of an operation • Demonstrated passion of guest service and cast development • Demonstrated ability to improve operational processes and efficiencies • Demonstrated strong partnering, organizational, and decision-making skills • Demonstrated focus on continuous improvement • Proven computer skills • Demonstrated ability to develop, teach and work with a diverse team • Ability to work in a rapidly changing environment It would be nice if you have: • Demonstrated knowledge of wine and spirits • Sommelier certification • Proven 2 years of leadership in a AAA four or five diamond rated restaurant • Multi-lingual Japanese/English speaking • Current or previous experience in Hawaii REQUIRED EDUCATION High School degree or equivalent DESIRED EDUCATION Bachelor's degree or equivalent Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in location is $70,000 to $93,800 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
May 20, 2024
Full time
Are you a Disney enthusiast and even more enthusiastic about food & beverage management? Are you looking for an opportunity to take your restaurant leadership experience into a large Fortune 500 company based in Hawaii. You believe that being a strong leader means more than just managing a team of employees. It means being inspiring, supportive, motivational, fair, honest, approachable, and compassionate. Are you ready to join this team and make an impact? As a Restaurant Assistant Manager, you will manage and lead the day-to-day restaurant operation with emphasis on cast and guest satisfaction. You will provide leadership, support, motivation and development of your cast members creating a positive environment that encourages ownership and accountability, while providing a quality guest experience. In your role, you will monitor and ensure exceptional service and food quality and presentation. You will also develop and nurture partnerships with resort partners to provide a seamless guest experience. As an Assistant Restaurant Manager, you will meet or exceed financial goals and ensure operational compliance with loss prevention standards and will adhere to State of Hawaii and company food safety standards. This position reports to the Food & Beverage Manager. This position is Full-Time and will be working onsite at our beautiful Aulani resort on Oahu, Hawaii. Please apply if you have: • Proven two years of Restaurant management experience • Previous revenue responsibility of $1M annually • Knowledge of financial aspects of an operation • Demonstrated passion of guest service and cast development • Demonstrated ability to improve operational processes and efficiencies • Demonstrated strong partnering, organizational, and decision-making skills • Demonstrated focus on continuous improvement • Proven computer skills • Demonstrated ability to develop, teach and work with a diverse team • Ability to work in a rapidly changing environment It would be nice if you have: • Demonstrated knowledge of wine and spirits • Sommelier certification • Proven 2 years of leadership in a AAA four or five diamond rated restaurant • Multi-lingual Japanese/English speaking • Current or previous experience in Hawaii REQUIRED EDUCATION High School degree or equivalent DESIRED EDUCATION Bachelor's degree or equivalent Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in location is $70,000 to $93,800 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
Are you a Disney enthusiast and even more enthusiastic about food & beverage management? Are you looking for an opportunity to take your restaurant leadership experience into a large Fortune 500 company based in Hawaii. You believe that being a strong leader means more than just managing a team of employees. It means being inspiring, supportive, motivational, fair, honest, approachable, and compassionate. Are you ready to join this team and make an impact? As a Restaurant Assistant Manager, you will manage and lead the day-to-day restaurant operation with emphasis on cast and guest satisfaction. You will provide leadership, support, motivation and development of your cast members creating a positive environment that encourages ownership and accountability, while providing a quality guest experience. In your role, you will monitor and ensure exceptional service and food quality and presentation. You will also develop and nurture partnerships with resort partners to provide a seamless guest experience. As an Assistant Restaurant Manager, you will meet or exceed financial goals and ensure operational compliance with loss prevention standards and will adhere to State of Hawaii and company food safety standards. This position reports to the Food & Beverage Manager. This position is Full-Time and will be working onsite at our beautiful Aulani resort on Oahu, Hawaii. Please apply if you have: • Proven two years of Restaurant management experience • Previous revenue responsibility of $1M annually • Knowledge of financial aspects of an operation • Demonstrated passion of guest service and cast development • Demonstrated ability to improve operational processes and efficiencies • Demonstrated strong partnering, organizational, and decision-making skills • Demonstrated focus on continuous improvement • Proven computer skills • Demonstrated ability to develop, teach and work with a diverse team • Ability to work in a rapidly changing environment It would be nice if you have: • Demonstrated knowledge of wine and spirits • Sommelier certification • Proven 2 years of leadership in a AAA four or five diamond rated restaurant • Multi-lingual Japanese/English speaking • Current or previous experience in Hawaii REQUIRED EDUCATION High School degree or equivalent DESIRED EDUCATION Bachelor's degree or equivalent Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in location is $70,000 to $93,800 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
May 20, 2024
Full time
Are you a Disney enthusiast and even more enthusiastic about food & beverage management? Are you looking for an opportunity to take your restaurant leadership experience into a large Fortune 500 company based in Hawaii. You believe that being a strong leader means more than just managing a team of employees. It means being inspiring, supportive, motivational, fair, honest, approachable, and compassionate. Are you ready to join this team and make an impact? As a Restaurant Assistant Manager, you will manage and lead the day-to-day restaurant operation with emphasis on cast and guest satisfaction. You will provide leadership, support, motivation and development of your cast members creating a positive environment that encourages ownership and accountability, while providing a quality guest experience. In your role, you will monitor and ensure exceptional service and food quality and presentation. You will also develop and nurture partnerships with resort partners to provide a seamless guest experience. As an Assistant Restaurant Manager, you will meet or exceed financial goals and ensure operational compliance with loss prevention standards and will adhere to State of Hawaii and company food safety standards. This position reports to the Food & Beverage Manager. This position is Full-Time and will be working onsite at our beautiful Aulani resort on Oahu, Hawaii. Please apply if you have: • Proven two years of Restaurant management experience • Previous revenue responsibility of $1M annually • Knowledge of financial aspects of an operation • Demonstrated passion of guest service and cast development • Demonstrated ability to improve operational processes and efficiencies • Demonstrated strong partnering, organizational, and decision-making skills • Demonstrated focus on continuous improvement • Proven computer skills • Demonstrated ability to develop, teach and work with a diverse team • Ability to work in a rapidly changing environment It would be nice if you have: • Demonstrated knowledge of wine and spirits • Sommelier certification • Proven 2 years of leadership in a AAA four or five diamond rated restaurant • Multi-lingual Japanese/English speaking • Current or previous experience in Hawaii REQUIRED EDUCATION High School degree or equivalent DESIRED EDUCATION Bachelor's degree or equivalent Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in location is $70,000 to $93,800 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
Job Summary The Food & Beverage Manager is responsible for assuring attentive friendly courteous and efficient service in all F&B Outlets Room Service Lounge and Banquets while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant Room Service Lounge and Banquet sales revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsibilities QUALIFICATIONS: At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality's standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality's standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Maintain a warm and friendly demeanor at all times. Be familiar with the organization of the hotel and know the function of each department. Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Aimbridge Hospitality's standards. Maintain follow-through of all guest requests problems complaints and/or accidents which occur in the Restaurant Room Service Lounge or Banquets. Motivate coach counsel and discipline all F&B personnel according to company S.O.P.'s. Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards. Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s. Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly. Ensure that wage progress and productivity reports are completed accurately and on a timely basis. Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s. Ensure implementation of all Aimbridge Hospitality's policies and house rules. Assist in developing and ensure implementation of Food and Beverage promotional ideas. Ensure all beverage costs are maintained to meet budget. Focus the F&B Department on their role in contributing to the guest service scores. Ensure compliance to company training using the steps to effective training according to Aimbridge Hospitality's standards. Maintain company S.O.P.'s regarding purchase orders vouchering of invoices and checkbook accounting. Develop initiate and promote sales including up selling programs for use by all service personnel. Ensure Aimbridge Hospitality's service standards are maintained throughout the Food and Beverage/Banquet Department. Participate in required M.O.D. coverage as scheduled. Initiate all necessary F&B-related reports according to company standards. Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner. Ensure that F&B employees are at all times attentive friendly helpful and courteous to guests all other employees and managers. Ensure that the quarterly operating equipment inventory is done pars are evaluated and quarterly purchases are planned. Maintain all Aimbridge Hospitality's S.O.P.'s concerning credit policies. React to negative trends in market place by implementing food and beverage blitzes and promotions. Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to Aimbridge Hospitality's standards. Attend daily BEO meeting. Conduct beverage purchasing as needed. Purchase Food & Beverage operating equipment as needed. Conduct monthly beverage inventories and reconciliations. Ensure that the quality and presentation of all food products are according to Aimbridge Hospitality's standard. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Oversee the operations of the Banquet department. Use the hotel's P.O.S. system to print reports. Analyze reports generated. Establish and maintain key control system. Complete monthly meu analysis and submit to the Corporate Office. Monitor and follow up on all Food and Beverage cash overages and shortages. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Complete all required correspondence in a timely and efficient manner. Attend monthly all-employee meetings and any other functions required by management. Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs. Perform P.O.S. changes in menus or additions/deletions of servers as necessary. Handle items for “Lost and Foundâ€_ according to the standards. Maintain required pars of all stock. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Property Details Praised as the first modern American hotel when it opened in 1956, The Statler, Curio Collection by Hilton, offers guests a genuine Dallas experience. This resilient 19-story landmark established Dallas as an epicenter for business and entertainment. In addition to the largest convention space in the southwest, the hotel boasted many firsts including elevator music and the city's first and only heliport. Numerous celebrities performed in the Grand Ballroom including the Jackson 5 and Tony Bennett. The Statler symbolizes the heart and soul of Dallas and delivers the style and comfort you expect from a downtown Dallas hotel. Our newly renovated rooms and suites maintain a retro-forward décor and offer high-performance features including concierge iPads, mounted Smart HDTVs, complimentary WiFi and Nespresso coffee makers. Travelers can select a corporate suite for extra space with a separate living area and great views or spoil themselves with a Presidential Suite. Dining at The Statler will never go under the radar. Our restaurants include an all-day retro diner, a gastro Asian pub, and a social club boasting food and fun with billiards, ping pong, foosball, cornhole, and bowling. Our two bars include a rooftop pool clubroom and subterranean bourbon library. The Statler offers plenty of leisure opportunities including a rooftop pool and lounge, a multi-use fitness center, bowling and games, pop-up retail shopping and the relaxing garden court. With nine meeting spaces ranging from 250 to 12,437 sq. ft., everyone will find this to be the perfect downtown Dallas venue. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
May 18, 2024
Full time
Job Summary The Food & Beverage Manager is responsible for assuring attentive friendly courteous and efficient service in all F&B Outlets Room Service Lounge and Banquets while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant Room Service Lounge and Banquet sales revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsibilities QUALIFICATIONS: At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality's standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality's standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Maintain a warm and friendly demeanor at all times. Be familiar with the organization of the hotel and know the function of each department. Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Aimbridge Hospitality's standards. Maintain follow-through of all guest requests problems complaints and/or accidents which occur in the Restaurant Room Service Lounge or Banquets. Motivate coach counsel and discipline all F&B personnel according to company S.O.P.'s. Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards. Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s. Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly. Ensure that wage progress and productivity reports are completed accurately and on a timely basis. Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s. Ensure implementation of all Aimbridge Hospitality's policies and house rules. Assist in developing and ensure implementation of Food and Beverage promotional ideas. Ensure all beverage costs are maintained to meet budget. Focus the F&B Department on their role in contributing to the guest service scores. Ensure compliance to company training using the steps to effective training according to Aimbridge Hospitality's standards. Maintain company S.O.P.'s regarding purchase orders vouchering of invoices and checkbook accounting. Develop initiate and promote sales including up selling programs for use by all service personnel. Ensure Aimbridge Hospitality's service standards are maintained throughout the Food and Beverage/Banquet Department. Participate in required M.O.D. coverage as scheduled. Initiate all necessary F&B-related reports according to company standards. Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner. Ensure that F&B employees are at all times attentive friendly helpful and courteous to guests all other employees and managers. Ensure that the quarterly operating equipment inventory is done pars are evaluated and quarterly purchases are planned. Maintain all Aimbridge Hospitality's S.O.P.'s concerning credit policies. React to negative trends in market place by implementing food and beverage blitzes and promotions. Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to Aimbridge Hospitality's standards. Attend daily BEO meeting. Conduct beverage purchasing as needed. Purchase Food & Beverage operating equipment as needed. Conduct monthly beverage inventories and reconciliations. Ensure that the quality and presentation of all food products are according to Aimbridge Hospitality's standard. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Oversee the operations of the Banquet department. Use the hotel's P.O.S. system to print reports. Analyze reports generated. Establish and maintain key control system. Complete monthly meu analysis and submit to the Corporate Office. Monitor and follow up on all Food and Beverage cash overages and shortages. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Complete all required correspondence in a timely and efficient manner. Attend monthly all-employee meetings and any other functions required by management. Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs. Perform P.O.S. changes in menus or additions/deletions of servers as necessary. Handle items for “Lost and Foundâ€_ according to the standards. Maintain required pars of all stock. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Property Details Praised as the first modern American hotel when it opened in 1956, The Statler, Curio Collection by Hilton, offers guests a genuine Dallas experience. This resilient 19-story landmark established Dallas as an epicenter for business and entertainment. In addition to the largest convention space in the southwest, the hotel boasted many firsts including elevator music and the city's first and only heliport. Numerous celebrities performed in the Grand Ballroom including the Jackson 5 and Tony Bennett. The Statler symbolizes the heart and soul of Dallas and delivers the style and comfort you expect from a downtown Dallas hotel. Our newly renovated rooms and suites maintain a retro-forward décor and offer high-performance features including concierge iPads, mounted Smart HDTVs, complimentary WiFi and Nespresso coffee makers. Travelers can select a corporate suite for extra space with a separate living area and great views or spoil themselves with a Presidential Suite. Dining at The Statler will never go under the radar. Our restaurants include an all-day retro diner, a gastro Asian pub, and a social club boasting food and fun with billiards, ping pong, foosball, cornhole, and bowling. Our two bars include a rooftop pool clubroom and subterranean bourbon library. The Statler offers plenty of leisure opportunities including a rooftop pool and lounge, a multi-use fitness center, bowling and games, pop-up retail shopping and the relaxing garden court. With nine meeting spaces ranging from 250 to 12,437 sq. ft., everyone will find this to be the perfect downtown Dallas venue. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
General Manager Food Manufacturing Preferred Dairy Experience Salary $200,000 - $250,000 + Benefits + Bonus + Paid Relocation Package to CA Are you a strong leader with an entrepreneurial spirit? Our client is looking for a leader with strong cross-functional leadership experience who will be accountable for running the business. This Leader will have full P&L responsibilities as well as pricing strategies, Lean / CI, and responsibility for overall strategy and culture of the business! This position is a single incumbent role responsible for a single business or multiple, smaller business lines. This nationwide company has delivered quality and commitment to the food industry and is well known nationwide. This plant is seeking a dedicated General Manager who can champion and execute a plan and progress forward towards improving culture and employment engagement. Minimum requirements for this General Managers position: At least 10 years of food / beverage manufacturing experience; Dairy preferred Experience with lean / CI and driving plant efficiencies Bachelors degree preferred.
May 13, 2024
General Manager Food Manufacturing Preferred Dairy Experience Salary $200,000 - $250,000 + Benefits + Bonus + Paid Relocation Package to CA Are you a strong leader with an entrepreneurial spirit? Our client is looking for a leader with strong cross-functional leadership experience who will be accountable for running the business. This Leader will have full P&L responsibilities as well as pricing strategies, Lean / CI, and responsibility for overall strategy and culture of the business! This position is a single incumbent role responsible for a single business or multiple, smaller business lines. This nationwide company has delivered quality and commitment to the food industry and is well known nationwide. This plant is seeking a dedicated General Manager who can champion and execute a plan and progress forward towards improving culture and employment engagement. Minimum requirements for this General Managers position: At least 10 years of food / beverage manufacturing experience; Dairy preferred Experience with lean / CI and driving plant efficiencies Bachelors degree preferred.
GENERAL DESCRIPTION OF POSITION As the Sr. Category Manager, Fresh Food - Enterprise Food & Beverage at QuickChek (a subsidiary of Murphy USA), you will lead the largest area of the QuickChek food & beverage business. You will be responsible for owning food strategy and driving successful implementation and execution. This individual will collaborate closely with the Director of Enterprise Food & Beverage Category Management with, amongst other things: strategy development, merchandising initiatives, product mix, placement, pricing, partner/vendor negotiations and team leadership. This individual will work closely with internal partners to analyze existing business and be responsible for helping to drive strategy, innovation, and strong financial performance across the category. The successful candidate will possess strong leadership skills, curiosity, attention to detail, high energy, agility, and sound business acumen. This individual will be able to operate in a flexible, fast-paced environment that is highly collaborative and team-oriented. ESSENTIAL DUTIES AND RESPONSIBILITIES â Develop and implement the strategic plan for food product lines. â Manage the area end-to-end with a focus on strategy, execution, financial results (P&L) â Remain informed about market trends, customer preferences, and competitive landscape to identify new growth opportunities and assist in selecting the right mix of products for the category based on those factors. â Establish and maintain relationships with partners, suppliers, vendors. â Negotiate terms, pricing, and agreements with vendors to optimize costs and maintain product quality. â Assist in selecting the right mix of products for the category based on customer demands and market trends. â Collaborate with Analytics, Revenue Management, Marketing, Sales, Operations, and other departments to set pricing strategies and guide category strategy. â Assist in planning and executing promotional campaigns to drive sales and customer engagement. â Analyze sales data and customer feedback to make informed decisions about assortment adjustments and pricing changes. â Develops annual category plans which include current situation analysis, vision/strategy, and specific category plans. Plans include assortment and positioning, product improvements and development plans, projected revenues and gross profit, display, price, promotion and communication to stores. â Plans seasonal calendars, monthly implementation plans and recurring assortment change calendars. â Works with Marketing Department on advertising/promotions for assigned category. â Prepare and present reports on category performance and key metrics. â Performs routine SKU rationalization and works closely with suppliers and operations â Assist in the launch of new products, including market research, pricing, and promotional planning. â Expect to travel 25% of the time PROFESSIONAL EXPERIENCE/ QUALIFICATIONS/ ATTRIBUTES â A minimum of 5-7 years of full-time experience (10+ years preferred) specifically in category management - ideally in the quick service restaurant ('QSR'), convenience store, food & beverage, and/or multi-unit retail industry. Knowledge of market trends, and customer preferences is a plus. â Ability to lead a team as well as influence others across the organization, including senior leadership. â Strong analytical skills with the ability to interpret data and make data-driven decisions. â Excellent communication and interpersonal skills for effective collaboration. EDUCATION â A four-year college degree is required.
May 08, 2024
Full time
GENERAL DESCRIPTION OF POSITION As the Sr. Category Manager, Fresh Food - Enterprise Food & Beverage at QuickChek (a subsidiary of Murphy USA), you will lead the largest area of the QuickChek food & beverage business. You will be responsible for owning food strategy and driving successful implementation and execution. This individual will collaborate closely with the Director of Enterprise Food & Beverage Category Management with, amongst other things: strategy development, merchandising initiatives, product mix, placement, pricing, partner/vendor negotiations and team leadership. This individual will work closely with internal partners to analyze existing business and be responsible for helping to drive strategy, innovation, and strong financial performance across the category. The successful candidate will possess strong leadership skills, curiosity, attention to detail, high energy, agility, and sound business acumen. This individual will be able to operate in a flexible, fast-paced environment that is highly collaborative and team-oriented. ESSENTIAL DUTIES AND RESPONSIBILITIES â Develop and implement the strategic plan for food product lines. â Manage the area end-to-end with a focus on strategy, execution, financial results (P&L) â Remain informed about market trends, customer preferences, and competitive landscape to identify new growth opportunities and assist in selecting the right mix of products for the category based on those factors. â Establish and maintain relationships with partners, suppliers, vendors. â Negotiate terms, pricing, and agreements with vendors to optimize costs and maintain product quality. â Assist in selecting the right mix of products for the category based on customer demands and market trends. â Collaborate with Analytics, Revenue Management, Marketing, Sales, Operations, and other departments to set pricing strategies and guide category strategy. â Assist in planning and executing promotional campaigns to drive sales and customer engagement. â Analyze sales data and customer feedback to make informed decisions about assortment adjustments and pricing changes. â Develops annual category plans which include current situation analysis, vision/strategy, and specific category plans. Plans include assortment and positioning, product improvements and development plans, projected revenues and gross profit, display, price, promotion and communication to stores. â Plans seasonal calendars, monthly implementation plans and recurring assortment change calendars. â Works with Marketing Department on advertising/promotions for assigned category. â Prepare and present reports on category performance and key metrics. â Performs routine SKU rationalization and works closely with suppliers and operations â Assist in the launch of new products, including market research, pricing, and promotional planning. â Expect to travel 25% of the time PROFESSIONAL EXPERIENCE/ QUALIFICATIONS/ ATTRIBUTES â A minimum of 5-7 years of full-time experience (10+ years preferred) specifically in category management - ideally in the quick service restaurant ('QSR'), convenience store, food & beverage, and/or multi-unit retail industry. Knowledge of market trends, and customer preferences is a plus. â Ability to lead a team as well as influence others across the organization, including senior leadership. â Strong analytical skills with the ability to interpret data and make data-driven decisions. â Excellent communication and interpersonal skills for effective collaboration. EDUCATION â A four-year college degree is required.