- 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
Apr 07, 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
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Assists the Director of Catering and/or Director of Sales and Marketing to ensure compliance with and completion of all daily operational procedures by the Catering Department. Maintain complete knowledge of and comply with all Shaner Hotels, franchise, and hotel/departmental policies and procedures, ensuring that Catering team is informed as well. Meet with clients to work out the details of their functions. Escort clients through the property and highlight features of facility as well as available services. Suggestively sell menus, which meet the clients' needs and maximize revenues. Welcome group contact upon arrival at function and ensure guest satisfaction. Contact clients after scheduled functions to ensure guest satisfaction and to solicit for re-booking. Actively solicit and book business following hotel standards. Attend designated meetings (BEO Meetings, Departmental Meetings, Staff Meeting), menu and wine tastings. Keep abreast of current market trends and research competitors. Project a professional image of the hotel. Coordinates and maintains effective relations with other departments in hotel to maintain excellent guest service and to promote programs. Responsibilities Responsible for development, solicitation, detailing and maintenance of accounts in assigned market segments. Required to meet or exceed budget goals and established quotas. Manage all aspects of booking meetings and catering functions to include proposals, contracts and detailing Banquet Event Orders. Qualifications High school graduate or equivalent; college degree in hospitality management or business preferred. Minimum 1-year prior experience in Sales, Catering or Convention Services. Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding. Ability to speak effectively before groups of customers or employees of organization. Bilingual English / Spanish a plus. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Familiarity with Sales and Marketing tools. Knowledge of all styles of room set-ups, standard equipment involved and proper handling of the standard equipment. Knowledge of accommodating room capacities and organizing set-up requirements from information on Banquet Event Orders. Previous training in the hospitality industry, food service or the culinary fields. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Apr 17, 2024
Full time
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Assists the Director of Catering and/or Director of Sales and Marketing to ensure compliance with and completion of all daily operational procedures by the Catering Department. Maintain complete knowledge of and comply with all Shaner Hotels, franchise, and hotel/departmental policies and procedures, ensuring that Catering team is informed as well. Meet with clients to work out the details of their functions. Escort clients through the property and highlight features of facility as well as available services. Suggestively sell menus, which meet the clients' needs and maximize revenues. Welcome group contact upon arrival at function and ensure guest satisfaction. Contact clients after scheduled functions to ensure guest satisfaction and to solicit for re-booking. Actively solicit and book business following hotel standards. Attend designated meetings (BEO Meetings, Departmental Meetings, Staff Meeting), menu and wine tastings. Keep abreast of current market trends and research competitors. Project a professional image of the hotel. Coordinates and maintains effective relations with other departments in hotel to maintain excellent guest service and to promote programs. Responsibilities Responsible for development, solicitation, detailing and maintenance of accounts in assigned market segments. Required to meet or exceed budget goals and established quotas. Manage all aspects of booking meetings and catering functions to include proposals, contracts and detailing Banquet Event Orders. Qualifications High school graduate or equivalent; college degree in hospitality management or business preferred. Minimum 1-year prior experience in Sales, Catering or Convention Services. Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding. Ability to speak effectively before groups of customers or employees of organization. Bilingual English / Spanish a plus. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Familiarity with Sales and Marketing tools. Knowledge of all styles of room set-ups, standard equipment involved and proper handling of the standard equipment. Knowledge of accommodating room capacities and organizing set-up requirements from information on Banquet Event Orders. Previous training in the hospitality industry, food service or the culinary fields. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Job Description Job DescriptionWhat we are looking for:The restaurant is seeking a dedicated Kitchen Manager to support our team and oversee the kitchen all while ensuring exceptional guest experiences and operational excellence. Someone who is creative, financially savvy, positive, compassionate, and being driven by high standards. Is this you? Apply today!Essential Functions and Duties:The Kitchen Manager oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the bar/restaurant, and staying up-to-date with industry trends and innovations.Oversee and manage the kitchen's day-to-day operations by maintaining a hands- on presence on the line during service. Experience in managing high-volume kitchen operations with a focus on quality and efficiencyAbility to lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management.Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining areas.Flexibility and adaptability to handle unexpected situations, including equipment malfunctions and staff shortages.Ability to manage inventory and food costs (28% or less), develop vendor relationships, and negotiate contracts to ensure profitabilityMaintain high standards of food quality, presentation, and taste.Train and mentor kitchen staff, fostering a positive and professional work environment.Embrace and promote a culture of continuous learning and professional development within the kitchen team.Knowledge of food safety regulations and procedures, as well as experience implementing and enforcing them in a fast-paced environmentExpertise in menu planning and development, including the ability to create dishes that are both innovative and cost-effectiveWork a minimum of 50 hours/per weekJob Requirements:Formal culinary training or equivalent experience.Several years of experience in a high-volume kitchen.Experience managing a kitchen team.Knowledge of food safety regulations and health codes.Strong culinary skills and knowledge of various cooking techniques and cuisines.Strong leadership skills with the ability to motivate and inspire a team.Excellent communication and interpersonal skills to interact with guests, staff, and management.Strong attention to detail and organizational abilities.Ability to work long hours and handle high-pressure situations.Flexibility to work evenings, weekends, and holidays as required.Basic Skills:Organizational and time management skills to ensure efficient kitchen operationsFinancial management skills to manage inventory, food costs, and budgetingFlexibility and adaptability to adjust menus and dishes according to dietary restrictions and customer preferencesExpertise in food preparation, cooking techniques, and flavor combinationsAbility to develop unique and innovative dishesPhysical Requirements: Ability to stand for extended periods of timeAbility to lift and carry up to 50 poundsAbility to reach, bend, stoop, and climb stairsManual dexterity in using kitchen equipment and toolsAbility to work in a hot, noisy, and fast-paced environmentExposure to extreme heat, steam, and cold present in a kitchen environment. The restaurant is an equal opportunity employer and does not discriminate based on race, color, religion, sex, national origin, age, disability, or any other legally protected status. We are committed to creating a diverse and inclusive workplace where everyone is welcome and encouraged to succeed.If an offer is extended for this position, you will be required to undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment.
Apr 16, 2024
Full time
Job Description Job DescriptionWhat we are looking for:The restaurant is seeking a dedicated Kitchen Manager to support our team and oversee the kitchen all while ensuring exceptional guest experiences and operational excellence. Someone who is creative, financially savvy, positive, compassionate, and being driven by high standards. Is this you? Apply today!Essential Functions and Duties:The Kitchen Manager oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the bar/restaurant, and staying up-to-date with industry trends and innovations.Oversee and manage the kitchen's day-to-day operations by maintaining a hands- on presence on the line during service. Experience in managing high-volume kitchen operations with a focus on quality and efficiencyAbility to lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management.Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining areas.Flexibility and adaptability to handle unexpected situations, including equipment malfunctions and staff shortages.Ability to manage inventory and food costs (28% or less), develop vendor relationships, and negotiate contracts to ensure profitabilityMaintain high standards of food quality, presentation, and taste.Train and mentor kitchen staff, fostering a positive and professional work environment.Embrace and promote a culture of continuous learning and professional development within the kitchen team.Knowledge of food safety regulations and procedures, as well as experience implementing and enforcing them in a fast-paced environmentExpertise in menu planning and development, including the ability to create dishes that are both innovative and cost-effectiveWork a minimum of 50 hours/per weekJob Requirements:Formal culinary training or equivalent experience.Several years of experience in a high-volume kitchen.Experience managing a kitchen team.Knowledge of food safety regulations and health codes.Strong culinary skills and knowledge of various cooking techniques and cuisines.Strong leadership skills with the ability to motivate and inspire a team.Excellent communication and interpersonal skills to interact with guests, staff, and management.Strong attention to detail and organizational abilities.Ability to work long hours and handle high-pressure situations.Flexibility to work evenings, weekends, and holidays as required.Basic Skills:Organizational and time management skills to ensure efficient kitchen operationsFinancial management skills to manage inventory, food costs, and budgetingFlexibility and adaptability to adjust menus and dishes according to dietary restrictions and customer preferencesExpertise in food preparation, cooking techniques, and flavor combinationsAbility to develop unique and innovative dishesPhysical Requirements: Ability to stand for extended periods of timeAbility to lift and carry up to 50 poundsAbility to reach, bend, stoop, and climb stairsManual dexterity in using kitchen equipment and toolsAbility to work in a hot, noisy, and fast-paced environmentExposure to extreme heat, steam, and cold present in a kitchen environment. The restaurant is an equal opportunity employer and does not discriminate based on race, color, religion, sex, national origin, age, disability, or any other legally protected status. We are committed to creating a diverse and inclusive workplace where everyone is welcome and encouraged to succeed.If an offer is extended for this position, you will be required to undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment.
Do you enjoy preparing delicious meals? Are you interested in joining a team that recognizes leadership and excellence in food service and guest hospitality? Would you like to cultivate your passion for the culinary arts? The Certified Dietary Manager (CDM) at Autumnwood of McBain acts as the connecting agent between the clinical/dietetics team and the kitchen staff. The CDM is responsible for ensuring guests receive diet- and texture-appropriate meals that are appetizing and nutritious. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay, Life Insurance, 401K with matching funds, Health insurance, AFLAC. Employee discounts Tuition Reimbursement SPOTLIGHT, our virtual community and rewards and recognitions program, exclusively for Ciena staff members In addition, we will help you advance your career with tuition reimbursement, discounts and other support. You will join an experienced, hard-working team that values communication and strong teamwork abilities. Responsibilities Complete diet history/food preference screening upon guest admission. Develop, maintain and implement menus specific to the guest population. Maintain kitchen cleanliness compliant with State and Federal guidelines. Supervise purchasing in the dietary department specific to the facility budget. Manage all aspects of kitchen operations including procurement, sanitation, scheduling, training, talent development and QAPI. Cooperate with other departments to identify and accommodate guests' choices, preferences and customary routines regarding eating. Complete timely and accurate clinical documentation of dietary portion of guest care plans. Qualifications Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association. ServSafe Certification required within 90 days of employment. High school diploma or equivalent. Prefer two-year supervised food service experience in an institutional setting focused on planning, preparing and servicing regular and therapeutic diets. . About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you!
Apr 15, 2024
Full time
Do you enjoy preparing delicious meals? Are you interested in joining a team that recognizes leadership and excellence in food service and guest hospitality? Would you like to cultivate your passion for the culinary arts? The Certified Dietary Manager (CDM) at Autumnwood of McBain acts as the connecting agent between the clinical/dietetics team and the kitchen staff. The CDM is responsible for ensuring guests receive diet- and texture-appropriate meals that are appetizing and nutritious. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay, Life Insurance, 401K with matching funds, Health insurance, AFLAC. Employee discounts Tuition Reimbursement SPOTLIGHT, our virtual community and rewards and recognitions program, exclusively for Ciena staff members In addition, we will help you advance your career with tuition reimbursement, discounts and other support. You will join an experienced, hard-working team that values communication and strong teamwork abilities. Responsibilities Complete diet history/food preference screening upon guest admission. Develop, maintain and implement menus specific to the guest population. Maintain kitchen cleanliness compliant with State and Federal guidelines. Supervise purchasing in the dietary department specific to the facility budget. Manage all aspects of kitchen operations including procurement, sanitation, scheduling, training, talent development and QAPI. Cooperate with other departments to identify and accommodate guests' choices, preferences and customary routines regarding eating. Complete timely and accurate clinical documentation of dietary portion of guest care plans. Qualifications Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association. ServSafe Certification required within 90 days of employment. High school diploma or equivalent. Prefer two-year supervised food service experience in an institutional setting focused on planning, preparing and servicing regular and therapeutic diets. . About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you!
Join the culinary adventure at Combine Cafe & Bar, an exciting and vibrant dining experience nestled in the heart of Surrey's City Centre. Combine is not just a dining destination; it's an integral part of Locale, a new premium rental tower at Century City. At Combine Cafe & Bar, we've crafted a unique dining experience with made-to-order cafe and lunch offerings during the day, shareable international-inspired plates in the evening, and a curated wine and cocktail program. But Combine Cafe & Bar is more than just a place to dine; it's a celebration of our local community's rich history, creativity, and culture. We've designed our space to embrace the local landscape, and our well-curated menu reflects the diversity and vibrancy of Surrey City Centre. Why Join Our Team? Combine offers team members a positive and inclusive team environment, a variety of benefits, including competitive wages and tips, health benefits, meal discounts, Employee and Family Assistance Program, work/life balance and the ability to advance your career through training and development opportunities! As part of Century Group, career growth opportunities are available within other hospitality areas and expand across our diverse group of companies. Apply now to be part of our great workplace culture and discover your next career move! Role Summary Reporting to the Operations Manager, you will be responsible for the management of all aspects of the business, executing flawless dining experiences for our guests. As you supervise the daily operations, you will consistently ensure that all team members deliver professional, friendly and engaging service. With responsibility for guest satisfaction, employee satisfaction and the bottom line, you will monitor and manage employee performance as well as financial performance, and make adjustments as required to meet financial and service goals. You will build the brand and develop marketing and sales strategies to promote the business throughout the community, with a focus on growing revenues and maximizing financial performance. You will create a team of professionals who will deliver exceptional service in the upscale premium casual space. As the leader of the team, you will be responsible for recruiting, training and providing ongoing development for all team members. Key Accountabilities • Supervise the day to day function of all employees, facilities, sales and costs. • Ensure that optimal service is being provided while maximizing profit potential. • Demonstrate a professional approach to client service so that all team members deliver a consistent, upscale food and drink experience. • Maintain a professional team through recruiting, training, and coaching. • Monitor and manage guest satisfaction, employee performance, financial performance and compliance with legislation. • Establish and monitor budgets and performance targets. • Maintain knowledge of the industry and the competition. • Build the business through marketing initiatives. • Ensure the highest quality products and customer service • Bring your passion and smile • Performs other duties as assigned and directed by the Operations Manager. Education and Experience • A minimum of 5 years hospitality industry experience in a management role • Degree or Diploma in Hospitality or Business Management is an asset Required Knowledge, Skills and Abilities • Demonstrated leadership skills • Proven entrepreneurial spirit that creates a presence "on the floor" and in the community • Product knowledge of upscale brand cafes, menu development, costing, wines, spirits and craft beers • Knowledge of relevant legislation and regulations CCB1
Apr 15, 2024
Full time
Join the culinary adventure at Combine Cafe & Bar, an exciting and vibrant dining experience nestled in the heart of Surrey's City Centre. Combine is not just a dining destination; it's an integral part of Locale, a new premium rental tower at Century City. At Combine Cafe & Bar, we've crafted a unique dining experience with made-to-order cafe and lunch offerings during the day, shareable international-inspired plates in the evening, and a curated wine and cocktail program. But Combine Cafe & Bar is more than just a place to dine; it's a celebration of our local community's rich history, creativity, and culture. We've designed our space to embrace the local landscape, and our well-curated menu reflects the diversity and vibrancy of Surrey City Centre. Why Join Our Team? Combine offers team members a positive and inclusive team environment, a variety of benefits, including competitive wages and tips, health benefits, meal discounts, Employee and Family Assistance Program, work/life balance and the ability to advance your career through training and development opportunities! As part of Century Group, career growth opportunities are available within other hospitality areas and expand across our diverse group of companies. Apply now to be part of our great workplace culture and discover your next career move! Role Summary Reporting to the Operations Manager, you will be responsible for the management of all aspects of the business, executing flawless dining experiences for our guests. As you supervise the daily operations, you will consistently ensure that all team members deliver professional, friendly and engaging service. With responsibility for guest satisfaction, employee satisfaction and the bottom line, you will monitor and manage employee performance as well as financial performance, and make adjustments as required to meet financial and service goals. You will build the brand and develop marketing and sales strategies to promote the business throughout the community, with a focus on growing revenues and maximizing financial performance. You will create a team of professionals who will deliver exceptional service in the upscale premium casual space. As the leader of the team, you will be responsible for recruiting, training and providing ongoing development for all team members. Key Accountabilities • Supervise the day to day function of all employees, facilities, sales and costs. • Ensure that optimal service is being provided while maximizing profit potential. • Demonstrate a professional approach to client service so that all team members deliver a consistent, upscale food and drink experience. • Maintain a professional team through recruiting, training, and coaching. • Monitor and manage guest satisfaction, employee performance, financial performance and compliance with legislation. • Establish and monitor budgets and performance targets. • Maintain knowledge of the industry and the competition. • Build the business through marketing initiatives. • Ensure the highest quality products and customer service • Bring your passion and smile • Performs other duties as assigned and directed by the Operations Manager. Education and Experience • A minimum of 5 years hospitality industry experience in a management role • Degree or Diploma in Hospitality or Business Management is an asset Required Knowledge, Skills and Abilities • Demonstrated leadership skills • Proven entrepreneurial spirit that creates a presence "on the floor" and in the community • Product knowledge of upscale brand cafes, menu development, costing, wines, spirits and craft beers • Knowledge of relevant legislation and regulations CCB1
Do you enjoy preparing delicious meals? Are you interested in joining a team that recognizes leadership and excellence in food service and guest hospitality? Would you like to cultivate your passion for the culinary arts? The Certified Dietary Manager (CDM) at Autumnwood of McBain acts as the connecting agent between the clinical/dietetics team and the kitchen staff. The CDM is responsible for ensuring guests receive diet- and texture-appropriate meals that are appetizing and nutritious. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay, Life Insurance, 401K with matching funds, Health insurance, AFLAC. Employee discounts Tuition Reimbursement SPOTLIGHT, our virtual community and rewards and recognitions program, exclusively for Ciena staff members In addition, we will help you advance your career with tuition reimbursement, discounts and other support. You will join an experienced, hard-working team that values communication and strong teamwork abilities. Responsibilities Complete diet history/food preference screening upon guest admission. Develop, maintain and implement menus specific to the guest population. Maintain kitchen cleanliness compliant with State and Federal guidelines. Supervise purchasing in the dietary department specific to the facility budget. Manage all aspects of kitchen operations including procurement, sanitation, scheduling, training, talent development and QAPI. Cooperate with other departments to identify and accommodate guests' choices, preferences and customary routines regarding eating. Complete timely and accurate clinical documentation of dietary portion of guest care plans. Qualifications Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association. ServSafe Certification required within 90 days of employment. High school diploma or equivalent. Prefer two-year supervised food service experience in an institutional setting focused on planning, preparing and servicing regular and therapeutic diets. . About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you!
Apr 15, 2024
Full time
Do you enjoy preparing delicious meals? Are you interested in joining a team that recognizes leadership and excellence in food service and guest hospitality? Would you like to cultivate your passion for the culinary arts? The Certified Dietary Manager (CDM) at Autumnwood of McBain acts as the connecting agent between the clinical/dietetics team and the kitchen staff. The CDM is responsible for ensuring guests receive diet- and texture-appropriate meals that are appetizing and nutritious. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay, Life Insurance, 401K with matching funds, Health insurance, AFLAC. Employee discounts Tuition Reimbursement SPOTLIGHT, our virtual community and rewards and recognitions program, exclusively for Ciena staff members In addition, we will help you advance your career with tuition reimbursement, discounts and other support. You will join an experienced, hard-working team that values communication and strong teamwork abilities. Responsibilities Complete diet history/food preference screening upon guest admission. Develop, maintain and implement menus specific to the guest population. Maintain kitchen cleanliness compliant with State and Federal guidelines. Supervise purchasing in the dietary department specific to the facility budget. Manage all aspects of kitchen operations including procurement, sanitation, scheduling, training, talent development and QAPI. Cooperate with other departments to identify and accommodate guests' choices, preferences and customary routines regarding eating. Complete timely and accurate clinical documentation of dietary portion of guest care plans. Qualifications Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association. ServSafe Certification required within 90 days of employment. High school diploma or equivalent. Prefer two-year supervised food service experience in an institutional setting focused on planning, preparing and servicing regular and therapeutic diets. . About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you!
Do you enjoy preparing delicious meals? Are you interested in joining a team that recognizes leadership and excellence in food service and guest hospitality? Would you like to cultivate your passion for the culinary arts? The Certified Dietary Manager (CDM) at Autumnwood of McBain acts as the connecting agent between the clinical/dietetics team and the kitchen staff. The CDM is responsible for ensuring guests receive diet- and texture-appropriate meals that are appetizing and nutritious. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay, Life Insurance, 401K with matching funds, Health insurance, AFLAC. Employee discounts Tuition Reimbursement SPOTLIGHT, our virtual community and rewards and recognitions program, exclusively for Ciena staff members In addition, we will help you advance your career with tuition reimbursement, discounts and other support. You will join an experienced, hard-working team that values communication and strong teamwork abilities. Responsibilities Complete diet history/food preference screening upon guest admission. Develop, maintain and implement menus specific to the guest population. Maintain kitchen cleanliness compliant with State and Federal guidelines. Supervise purchasing in the dietary department specific to the facility budget. Manage all aspects of kitchen operations including procurement, sanitation, scheduling, training, talent development and QAPI. Cooperate with other departments to identify and accommodate guests' choices, preferences and customary routines regarding eating. Complete timely and accurate clinical documentation of dietary portion of guest care plans. Qualifications Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association. ServSafe Certification required within 90 days of employment. High school diploma or equivalent. Prefer two-year supervised food service experience in an institutional setting focused on planning, preparing and servicing regular and therapeutic diets. . About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you!
Apr 15, 2024
Full time
Do you enjoy preparing delicious meals? Are you interested in joining a team that recognizes leadership and excellence in food service and guest hospitality? Would you like to cultivate your passion for the culinary arts? The Certified Dietary Manager (CDM) at Autumnwood of McBain acts as the connecting agent between the clinical/dietetics team and the kitchen staff. The CDM is responsible for ensuring guests receive diet- and texture-appropriate meals that are appetizing and nutritious. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay, Life Insurance, 401K with matching funds, Health insurance, AFLAC. Employee discounts Tuition Reimbursement SPOTLIGHT, our virtual community and rewards and recognitions program, exclusively for Ciena staff members In addition, we will help you advance your career with tuition reimbursement, discounts and other support. You will join an experienced, hard-working team that values communication and strong teamwork abilities. Responsibilities Complete diet history/food preference screening upon guest admission. Develop, maintain and implement menus specific to the guest population. Maintain kitchen cleanliness compliant with State and Federal guidelines. Supervise purchasing in the dietary department specific to the facility budget. Manage all aspects of kitchen operations including procurement, sanitation, scheduling, training, talent development and QAPI. Cooperate with other departments to identify and accommodate guests' choices, preferences and customary routines regarding eating. Complete timely and accurate clinical documentation of dietary portion of guest care plans. Qualifications Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association. ServSafe Certification required within 90 days of employment. High school diploma or equivalent. Prefer two-year supervised food service experience in an institutional setting focused on planning, preparing and servicing regular and therapeutic diets. . About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you!
Do you enjoy preparing delicious meals? Are you interested in joining a team that recognizes leadership and excellence in food service and guest hospitality? Would you like to cultivate your passion for the culinary arts? The Certified Dietary Manager (CDM) at Autumnwood of McBain acts as the connecting agent between the clinical/dietetics team and the kitchen staff. The CDM is responsible for ensuring guests receive diet- and texture-appropriate meals that are appetizing and nutritious. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay, Life Insurance, 401K with matching funds, Health insurance, AFLAC. Employee discounts Tuition Reimbursement SPOTLIGHT, our virtual community and rewards and recognitions program, exclusively for Ciena staff members In addition, we will help you advance your career with tuition reimbursement, discounts and other support. You will join an experienced, hard-working team that values communication and strong teamwork abilities. Responsibilities Complete diet history/food preference screening upon guest admission. Develop, maintain and implement menus specific to the guest population. Maintain kitchen cleanliness compliant with State and Federal guidelines. Supervise purchasing in the dietary department specific to the facility budget. Manage all aspects of kitchen operations including procurement, sanitation, scheduling, training, talent development and QAPI. Cooperate with other departments to identify and accommodate guests' choices, preferences and customary routines regarding eating. Complete timely and accurate clinical documentation of dietary portion of guest care plans. Qualifications Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association. ServSafe Certification required within 90 days of employment. High school diploma or equivalent. Prefer two-year supervised food service experience in an institutional setting focused on planning, preparing and servicing regular and therapeutic diets. . About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you!
Apr 14, 2024
Full time
Do you enjoy preparing delicious meals? Are you interested in joining a team that recognizes leadership and excellence in food service and guest hospitality? Would you like to cultivate your passion for the culinary arts? The Certified Dietary Manager (CDM) at Autumnwood of McBain acts as the connecting agent between the clinical/dietetics team and the kitchen staff. The CDM is responsible for ensuring guests receive diet- and texture-appropriate meals that are appetizing and nutritious. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay, Life Insurance, 401K with matching funds, Health insurance, AFLAC. Employee discounts Tuition Reimbursement SPOTLIGHT, our virtual community and rewards and recognitions program, exclusively for Ciena staff members In addition, we will help you advance your career with tuition reimbursement, discounts and other support. You will join an experienced, hard-working team that values communication and strong teamwork abilities. Responsibilities Complete diet history/food preference screening upon guest admission. Develop, maintain and implement menus specific to the guest population. Maintain kitchen cleanliness compliant with State and Federal guidelines. Supervise purchasing in the dietary department specific to the facility budget. Manage all aspects of kitchen operations including procurement, sanitation, scheduling, training, talent development and QAPI. Cooperate with other departments to identify and accommodate guests' choices, preferences and customary routines regarding eating. Complete timely and accurate clinical documentation of dietary portion of guest care plans. Qualifications Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association. ServSafe Certification required within 90 days of employment. High school diploma or equivalent. Prefer two-year supervised food service experience in an institutional setting focused on planning, preparing and servicing regular and therapeutic diets. . About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you!
QC position, located in Whitehouse Station, NJ GENERAL DESCRIPTION OF POSITION The Senior Manager of Innovation & Culinary for Enterprise Food & Beverage (across Murphy USA QuickChek) will be at the forefront of transforming our innovation and culinary capabilities. This role blends visionary creativity with strategic leadership, driving the development and practical execution of innovative menus, beverage programs, & culinary concepts. This role involves staying ahead of industry trends, fostering creativity, and collaborating with cross-functional teams to deliver exceptional food & beverage offerings/experiences while aligning with the organization's brand and business goals. ESSENTIAL DUTIES AND RESPONSIBILITIES Act as an Enterprise leader, with the ability to collaborate across teams/functions. Develop and execute a comprehensive culinary innovation strategy that aligns with the company's overall objectives and enhances our Food & Beverage offer. Identify emerging trends, market opportunities, and consumer preferences to guide Food & Beverage menu development and beverage programs. Offer input into Food & Beverage equipment and tests, to deliver the Food & Beverage offer and an excellent customer experience. Partner to create annual strategic plans as well as a 3-year innovation pipeline, leading testing and product development to develop a stable of viable prototypes that can be commercialized into new products. Lead new product prototyping from concept to completion, while collaborating with cross functional teams including Procurement, Training, Operations, Marketing, Category Management, and others as appropriate. Manage special projects as needed including potential adjustments to existing product builds product procedures and the development of specialized menu items. Develop product build recipes, procedures, and food cost calculations/ROI for products. Provide support during marketing production and photography shoots, working with food stylists to provide finished product ahead of new product launches. Partner with Culinary (Chef) and Marketing to establish food styling and product imagery guidelines. Manage and grow the Food & Beverage culinary and innovation teams. â Experiment with new cooking techniques, flavor profiles, and presentation styles. â Monitor costs and pricing strategies to maintain financial sustainability. â Act as a partner to the Director of F&B Enablement, Innovation, Culinary â Expect to travel 25% of the time PROFESSIONAL EXPERIENCE/ QUALIFICATIONS/ ATTRIBUTES A minimum of 7 years of full-time experience - preferably in the quick service restaurant ('QSR'), convenience store, food & beverage, and/or multi-unit retail industry across innovation, culinary, marketing, business development, and/or equivalent functions Ability to develop cross-functional partnerships to deliver results. Knowledge of the US food & beverage industry; preferably culinary and/or direct experience working with Chefs. Proficiency with Microsoft Office suite of products (Powerpoint, Word, Excel). Excellent analytical and organizational skills, and a personal reputation for honesty & integrity. EDUCATION A four-year college degree is required
Apr 14, 2024
Full time
QC position, located in Whitehouse Station, NJ GENERAL DESCRIPTION OF POSITION The Senior Manager of Innovation & Culinary for Enterprise Food & Beverage (across Murphy USA QuickChek) will be at the forefront of transforming our innovation and culinary capabilities. This role blends visionary creativity with strategic leadership, driving the development and practical execution of innovative menus, beverage programs, & culinary concepts. This role involves staying ahead of industry trends, fostering creativity, and collaborating with cross-functional teams to deliver exceptional food & beverage offerings/experiences while aligning with the organization's brand and business goals. ESSENTIAL DUTIES AND RESPONSIBILITIES Act as an Enterprise leader, with the ability to collaborate across teams/functions. Develop and execute a comprehensive culinary innovation strategy that aligns with the company's overall objectives and enhances our Food & Beverage offer. Identify emerging trends, market opportunities, and consumer preferences to guide Food & Beverage menu development and beverage programs. Offer input into Food & Beverage equipment and tests, to deliver the Food & Beverage offer and an excellent customer experience. Partner to create annual strategic plans as well as a 3-year innovation pipeline, leading testing and product development to develop a stable of viable prototypes that can be commercialized into new products. Lead new product prototyping from concept to completion, while collaborating with cross functional teams including Procurement, Training, Operations, Marketing, Category Management, and others as appropriate. Manage special projects as needed including potential adjustments to existing product builds product procedures and the development of specialized menu items. Develop product build recipes, procedures, and food cost calculations/ROI for products. Provide support during marketing production and photography shoots, working with food stylists to provide finished product ahead of new product launches. Partner with Culinary (Chef) and Marketing to establish food styling and product imagery guidelines. Manage and grow the Food & Beverage culinary and innovation teams. â Experiment with new cooking techniques, flavor profiles, and presentation styles. â Monitor costs and pricing strategies to maintain financial sustainability. â Act as a partner to the Director of F&B Enablement, Innovation, Culinary â Expect to travel 25% of the time PROFESSIONAL EXPERIENCE/ QUALIFICATIONS/ ATTRIBUTES A minimum of 7 years of full-time experience - preferably in the quick service restaurant ('QSR'), convenience store, food & beverage, and/or multi-unit retail industry across innovation, culinary, marketing, business development, and/or equivalent functions Ability to develop cross-functional partnerships to deliver results. Knowledge of the US food & beverage industry; preferably culinary and/or direct experience working with Chefs. Proficiency with Microsoft Office suite of products (Powerpoint, Word, Excel). Excellent analytical and organizational skills, and a personal reputation for honesty & integrity. EDUCATION A four-year college degree is required
JOB SUMMARY:The Assistant Manager assists the Manager with the overall activities of the outlet operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the outlet in accordance with established policies and procedures. Establishes and administers training programs within the outlet, including new employee orientation. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Manager or Director of Food & Beverage. Monitors work of employees to ensure that established policies and procedures are being followed. oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work prefers 2 years previous Starbucks supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, and Windows. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
JOB SUMMARY:The Assistant Manager assists the Manager with the overall activities of the outlet operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the outlet in accordance with established policies and procedures. Establishes and administers training programs within the outlet, including new employee orientation. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Manager or Director of Food & Beverage. Monitors work of employees to ensure that established policies and procedures are being followed. oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work prefers 2 years previous Starbucks supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, and Windows. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
JOB SUMMARY:The Assistant Restaurant Manager assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the restaurant in accordance with established policies and procedures. Establishes and administers training programs within the restaurant, including new employee orientation. Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage. Monitors work of Food Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires five years of restaurant/food service, including 3 years supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, Windows, LMS. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
JOB SUMMARY:The Assistant Restaurant Manager assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the restaurant in accordance with established policies and procedures. Establishes and administers training programs within the restaurant, including new employee orientation. Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage. Monitors work of Food Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires five years of restaurant/food service, including 3 years supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, Windows, LMS. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
JOB SUMMARY:The Assistant F&B Manager assists the Pool manager with the overall food and beverage activities of the outlet operation. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the outlet in accordance with established policies and procedures. Establishes and administers training programs within the outlet, including new employee orientation. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food and drink Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary Monitors work of employees to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel.Directly supervise all pool personnel and operations during assigned shifts.Ensure all activities and job duties are performed according to established company and departmental policies, procedures and goals.Properly schedule employees in accordance with customer volumes.Resolve customer claims or other disputes between subordinate employees in a fair and patient manner.Seek ways in which to reduce departmental operating costs without affecting the quality of F&B or service.Keep the Pool Manager informed of all pertinent information and irregularities occurring in the department.Make sure prompt, courteous service is consistently provided to all customers and that employees conduct themselves in a professional manner at all teract effectively with all other departments. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an associate degree, preferably in hotel and/or restaurant management,Graduate of post high school,Two-year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis.Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires 3 years F&B supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
JOB SUMMARY:The Assistant F&B Manager assists the Pool manager with the overall food and beverage activities of the outlet operation. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the outlet in accordance with established policies and procedures. Establishes and administers training programs within the outlet, including new employee orientation. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food and drink Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary Monitors work of employees to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel.Directly supervise all pool personnel and operations during assigned shifts.Ensure all activities and job duties are performed according to established company and departmental policies, procedures and goals.Properly schedule employees in accordance with customer volumes.Resolve customer claims or other disputes between subordinate employees in a fair and patient manner.Seek ways in which to reduce departmental operating costs without affecting the quality of F&B or service.Keep the Pool Manager informed of all pertinent information and irregularities occurring in the department.Make sure prompt, courteous service is consistently provided to all customers and that employees conduct themselves in a professional manner at all teract effectively with all other departments. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an associate degree, preferably in hotel and/or restaurant management,Graduate of post high school,Two-year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis.Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires 3 years F&B supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
JOB SUMMARY:The Assistant Restaurant Manager assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the restaurant in accordance with established policies and procedures. Establishes and administers training programs within the restaurant, including new employee orientation. Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage. Monitors work of Food Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires five years of restaurant/food service, including 3 years supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, Windows, LMS. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary. As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Apr 14, 2024
Full time
JOB SUMMARY:The Assistant Restaurant Manager assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the restaurant in accordance with established policies and procedures. Establishes and administers training programs within the restaurant, including new employee orientation. Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage. Monitors work of Food Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires five years of restaurant/food service, including 3 years supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, Windows, LMS. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary. As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Apr 13, 2024
Full time
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Unit Description: Join a stable company that focuses on their employees and is passionate about their community. Sodexo is seeking a General Manager of Patient Dining Services for Tampa General Hospital located in beautiful Tampa, FL. Tampa General Hospital is a licensed 1,200 bed facility. It has been nationally ranked by US News and is ranked as the 2nd overall hospital in Florida. The General Manager will be responsible for overseeing all aspects of the patient meal program to ensure compliance and improve the overall patient experience. This position will directly support 4 patient services managers. The ideal candidate for this role MUST have: Large Healthcare System Experience , be proficient the At Your Request (AYR) patient meal services , financial leadership, fluid in decision making and have a passion for patient and employee satisfaction. This person will excel in driving results collaboratively with Sodexo and our client. They will focus on safety, client communication, staff development and financial acumen. The ability to articulate ideas, thoughts, opinions, professionally and clearly within all levels of the organization is critical. At Your Request (AYR) and Healthtouch experience is REQUIRED for this role $10,000 Sign-On Bonus The successful candidate will: have oversight of day-to-day operations; successfully coordinate all required tasks through subordinate managers, supervisors and frontline staff; deliver high quality food services including retail, catering and patient meal management operations; achieve company and client financial targets and goals; develop and maintain client and customer relationships (i.e., comfortable in c-suite settings where communication skills are imperative when serving as top level site management) develop strategic plans; ensure HACCP, regulatory and standards compliance; have daily interaction with patients, their families and clinical team to ensure patient satisfaction; create a positive environment; and/or ensure Sodexo standards are met. Is this opportunity right for you? We are looking for candidates who: have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively; have culinary production experience and a strong background in safety and sanitation compliance; can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service; are enthusiastic and confident; ability to drive employee success to enhance the value of the food and nutrition team; I prioritize tasks and exhibit flexibility to take on additional responsibilities as needed. To learn more about Tampa General Hospital Click Here! Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 5 years Basic Functional Experience - 5 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Apr 12, 2024
Full time
Unit Description: Join a stable company that focuses on their employees and is passionate about their community. Sodexo is seeking a General Manager of Patient Dining Services for Tampa General Hospital located in beautiful Tampa, FL. Tampa General Hospital is a licensed 1,200 bed facility. It has been nationally ranked by US News and is ranked as the 2nd overall hospital in Florida. The General Manager will be responsible for overseeing all aspects of the patient meal program to ensure compliance and improve the overall patient experience. This position will directly support 4 patient services managers. The ideal candidate for this role MUST have: Large Healthcare System Experience , be proficient the At Your Request (AYR) patient meal services , financial leadership, fluid in decision making and have a passion for patient and employee satisfaction. This person will excel in driving results collaboratively with Sodexo and our client. They will focus on safety, client communication, staff development and financial acumen. The ability to articulate ideas, thoughts, opinions, professionally and clearly within all levels of the organization is critical. At Your Request (AYR) and Healthtouch experience is REQUIRED for this role $10,000 Sign-On Bonus The successful candidate will: have oversight of day-to-day operations; successfully coordinate all required tasks through subordinate managers, supervisors and frontline staff; deliver high quality food services including retail, catering and patient meal management operations; achieve company and client financial targets and goals; develop and maintain client and customer relationships (i.e., comfortable in c-suite settings where communication skills are imperative when serving as top level site management) develop strategic plans; ensure HACCP, regulatory and standards compliance; have daily interaction with patients, their families and clinical team to ensure patient satisfaction; create a positive environment; and/or ensure Sodexo standards are met. Is this opportunity right for you? We are looking for candidates who: have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively; have culinary production experience and a strong background in safety and sanitation compliance; can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service; are enthusiastic and confident; ability to drive employee success to enhance the value of the food and nutrition team; I prioritize tasks and exhibit flexibility to take on additional responsibilities as needed. To learn more about Tampa General Hospital Click Here! Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 5 years Basic Functional Experience - 5 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Job Description Returning UsersLog Back InUnit Description Do you excel in developing diverse teams, crafting food-focused strategies and evolving client relationships for multiple clients with different needs? Are you a people person with a passion for great food? Then you could be the ideal candidate for the Resident District Manager position in Omaha, Nebraska. Sodexo Campus Dining is seeking a dynamic Resident District Manager, Creighton University located in Omaha Nebraska Creighton University is a private, Jesuit catholic institution that was founded in 1878. It has a total undergraduate enrollment of over 4000 students. We proudly embrace our roots in the Jesuit Catholic tradition, while believing in the importance of respecting each individual, their experiences, and their own traditions. You will find Creighton challenges students by providing an education that's personal and focused on success, provides a community that cares, and encourages them to find their light and spark change. This is education for the greater good, and we see Creighton Dining as an integral part of the Creighton experience. As the Resident District Manager, you will be the central point of contact for Daily Dining operations at Creighton University. In this role you will oversee, plan, coordinate, and aid in the execution of service logistics for two Residence Dining Halls, Retail Operations which includes working with national brands, High End Catering, Micro Markets and Concessions at Caniglia Stadium, DJ Sokol arena, and the Jesuit Community housing. You will act as the bridge between client/key stakeholders and operations teams to formulate fully actionable plans for the operations team to execute. This role requires a strategic leader with a service-oriented mindset stemming from a passion for hospitality, love for culinary events and affinity for customer success. Relocation Assistance and Annual Incentive Bonus programs are available! Is This the Opportunity you have been looking for? The ideal candidate: can oversee multi-location dining operations, collaborate with diverse teams, implement innovative solutions to ensure we deliver not just exceptional dining experiences and events, but memories that resonate with our clients and their guests. As we continue to grow with our clients there are multiple projects that will allow a successful candidate to showcase organization and project management skills. Are You the One? We are looking for candidates who: have previous success in managing a higher education University Campus account preferred OR, 5 years of experience as General Manager of Dining in multi-unit setting, contract management preferred demonstrate strategic leadership for current university dining trends, lead with exceptional financial acumen, effective talent management, strong communication with executive clients and innovative project management skills. demonstrate experience of success with campus Concessions, Resident Dining, and Catering are equally important to the successful execution of this role. possess superior interpersonal skills, able to articulate ideas, thoughts, and opinions, professionally and clearly within all levels of client and Sodexo's organizations. To learn more about Creighton University - visit: Omaha, Nebraska is situated along the Missouri River. It lies approximately 10 miles north of the mouth of the Platte River. With a fresh mix of artsy attractions and outdoor adventures, plus family favorites and sweet dining, this city is one big surprise. Sound like the Leadership role you have been looking for? APPLY TODAY and join the Sodexo Team at Creighton! Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Campus, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 5 years Basic Functional Experience - 5 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!
Apr 12, 2024
Full time
Job Description Returning UsersLog Back InUnit Description Do you excel in developing diverse teams, crafting food-focused strategies and evolving client relationships for multiple clients with different needs? Are you a people person with a passion for great food? Then you could be the ideal candidate for the Resident District Manager position in Omaha, Nebraska. Sodexo Campus Dining is seeking a dynamic Resident District Manager, Creighton University located in Omaha Nebraska Creighton University is a private, Jesuit catholic institution that was founded in 1878. It has a total undergraduate enrollment of over 4000 students. We proudly embrace our roots in the Jesuit Catholic tradition, while believing in the importance of respecting each individual, their experiences, and their own traditions. You will find Creighton challenges students by providing an education that's personal and focused on success, provides a community that cares, and encourages them to find their light and spark change. This is education for the greater good, and we see Creighton Dining as an integral part of the Creighton experience. As the Resident District Manager, you will be the central point of contact for Daily Dining operations at Creighton University. In this role you will oversee, plan, coordinate, and aid in the execution of service logistics for two Residence Dining Halls, Retail Operations which includes working with national brands, High End Catering, Micro Markets and Concessions at Caniglia Stadium, DJ Sokol arena, and the Jesuit Community housing. You will act as the bridge between client/key stakeholders and operations teams to formulate fully actionable plans for the operations team to execute. This role requires a strategic leader with a service-oriented mindset stemming from a passion for hospitality, love for culinary events and affinity for customer success. Relocation Assistance and Annual Incentive Bonus programs are available! Is This the Opportunity you have been looking for? The ideal candidate: can oversee multi-location dining operations, collaborate with diverse teams, implement innovative solutions to ensure we deliver not just exceptional dining experiences and events, but memories that resonate with our clients and their guests. As we continue to grow with our clients there are multiple projects that will allow a successful candidate to showcase organization and project management skills. Are You the One? We are looking for candidates who: have previous success in managing a higher education University Campus account preferred OR, 5 years of experience as General Manager of Dining in multi-unit setting, contract management preferred demonstrate strategic leadership for current university dining trends, lead with exceptional financial acumen, effective talent management, strong communication with executive clients and innovative project management skills. demonstrate experience of success with campus Concessions, Resident Dining, and Catering are equally important to the successful execution of this role. possess superior interpersonal skills, able to articulate ideas, thoughts, and opinions, professionally and clearly within all levels of client and Sodexo's organizations. To learn more about Creighton University - visit: Omaha, Nebraska is situated along the Missouri River. It lies approximately 10 miles north of the mouth of the Platte River. With a fresh mix of artsy attractions and outdoor adventures, plus family favorites and sweet dining, this city is one big surprise. Sound like the Leadership role you have been looking for? APPLY TODAY and join the Sodexo Team at Creighton! Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Campus, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 5 years Basic Functional Experience - 5 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!
Ashuelot Valley Academy Job Title: Kitchen Manager Reports To: Director of Culinary Services Hourly Rate $18.00 - $22.00hr Location: Keene, New Hampshire Now Hiring a Kitchen Manager to Come Join Our MPA Ashuelot Valley Team! Work Schedule Monday - Friday Day Shift! Summary of Job Responsibilities : As the Kitchen Manager you will have the opportunity to directly impact the lives of at-risk students in our communities. Our mission of providing a safe and therapeutic environment is critical to our success, and this role allows you to be directly involved in part of that environment. Company Background Welcome to Mount Prospect Academy (MPA), a rapidly growing nonprofit agency founded in 2003, with the goal of helping struggling adolescents find a "zest for life" and succeed in the "business of life." MPA has evolved to offer a variety of mental health support services to a diverse population of "hard to treat" and "difficult to place" adolescents. Our targeted services include home and community-based treatment, residential treatment programs, group homes, and special education schools. MPA is known for its ability to achieve successful outcomes with difficult-to-serve individuals throughout New England. Mission: MPA'S mission is to provide a caring, safe therapeutic environment where students have the opportunity to grow and acquire the skills they need to reach their educational and social potential. We aim to develop trusting relationships with students and facilitate experiences that promote their ability to self-regulate; manage thoughts and feelings; and develop feelings of safety, confidence, and competency. Responsibilities and Duties: Preparation and service of meals in a day school for a capacity of 50 youth and 75 staff. Provide leadership in the daily kitchen operations, defining the responsibilities for kitchen supervisees, providing training, and oversight in accordance with MPA policies. Facilitate and document bi-monthly supervision meetings with all supervisees. Create menus which comply with rules of nutrition as outlined by the NH Department of Health & Human Services and the NH Department of Education. Participate in the Food Count program at MPA, ensuring timely, accurate food count records and maintain daily production records. Ensure the safe storage of all sharp and hazardous kitchen equipment is out of reach of students in locked containers. Maintain standards of safety and sanitation in the kitchen, including but not limited to, completely appropriate inspections, complying with all state and federal regulations as well as MPA food service procedures, monitoring cooking times and temperatures, and participating in the cleaning of utensils, equipment, and work areas. Comply with Serve-Safe regulations. Possess the ability to work with and supervise helpers in the preparation of food, while maintaining standards for safety and sanitation. Familiar with the terminology, weight, measures, and proper use of equipment used in an institutional kitchen. Ability to effectively communicate with faculty and leadership to collaborate in the delivery of quality meals per scheduled menus. Perform required lifting as needed to stock supplies and perform cooking and cleaning duties and ability to stand for long hours. Communicates effectively with students and faculty to ensure standards for safety and sanitation are followed. Order and stock supplies for food storage and food services such as paper goods, cleaning supplies, and other household goods, as necessary. Monitor stock of items and inventory of food and food services items. Other duties as assigned. Qualifications/Requirements: Must be 21 years or older. 1 or more years of experience as a cook helping in the preparation of food. OR two or more years of commercial, industrial, or institutional cooking experience. (Earned credit hours from an accredited college or university which includes 15 earned credit hours in Food Preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute on a year-for-year basis for the required experience at a rate of 30 earned credit hours for one year). Serve-Safe Certification PHYSICAL/MENTAL JOB REQUIREMENTS: Must be able to carry and lift items weighing up to 25 pounds. Must be able to speak clearly in small group settings. This position will require standing for long periods of time, walking, standing, bending, and walking, as well as using fine motor skills , such as finger dexterity for typing and using small hand tools. This position could be exposed to loud noises, frequent phone conversations, and requires average to above average visual acuity and hearing. The majority of this job will be spent indoors in a climate-controlled environment. Must be available to travel to other office locations as needed. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee can be in an indoor or outdoor setting. Mount Prospect Academy assures equal opportunity and public access and, if necessary, affirmative action in all its policies regarding employment and provision of services. MPA does not discriminate in its hiring, programs or policies on the bases of race, color, creed, religion, ancestry, national origin, age, disability, sex, marital status or sexual orientation. Mount Prospect Academy strongly recommends, but does not require, that all MPA faculty (employees) stay protected against COVID-19 by getting their primary vaccine series and stay up to date with a booster dose if they are eligible to receive one. PI51495d670fbc-9341
Apr 12, 2024
Full time
Ashuelot Valley Academy Job Title: Kitchen Manager Reports To: Director of Culinary Services Hourly Rate $18.00 - $22.00hr Location: Keene, New Hampshire Now Hiring a Kitchen Manager to Come Join Our MPA Ashuelot Valley Team! Work Schedule Monday - Friday Day Shift! Summary of Job Responsibilities : As the Kitchen Manager you will have the opportunity to directly impact the lives of at-risk students in our communities. Our mission of providing a safe and therapeutic environment is critical to our success, and this role allows you to be directly involved in part of that environment. Company Background Welcome to Mount Prospect Academy (MPA), a rapidly growing nonprofit agency founded in 2003, with the goal of helping struggling adolescents find a "zest for life" and succeed in the "business of life." MPA has evolved to offer a variety of mental health support services to a diverse population of "hard to treat" and "difficult to place" adolescents. Our targeted services include home and community-based treatment, residential treatment programs, group homes, and special education schools. MPA is known for its ability to achieve successful outcomes with difficult-to-serve individuals throughout New England. Mission: MPA'S mission is to provide a caring, safe therapeutic environment where students have the opportunity to grow and acquire the skills they need to reach their educational and social potential. We aim to develop trusting relationships with students and facilitate experiences that promote their ability to self-regulate; manage thoughts and feelings; and develop feelings of safety, confidence, and competency. Responsibilities and Duties: Preparation and service of meals in a day school for a capacity of 50 youth and 75 staff. Provide leadership in the daily kitchen operations, defining the responsibilities for kitchen supervisees, providing training, and oversight in accordance with MPA policies. Facilitate and document bi-monthly supervision meetings with all supervisees. Create menus which comply with rules of nutrition as outlined by the NH Department of Health & Human Services and the NH Department of Education. Participate in the Food Count program at MPA, ensuring timely, accurate food count records and maintain daily production records. Ensure the safe storage of all sharp and hazardous kitchen equipment is out of reach of students in locked containers. Maintain standards of safety and sanitation in the kitchen, including but not limited to, completely appropriate inspections, complying with all state and federal regulations as well as MPA food service procedures, monitoring cooking times and temperatures, and participating in the cleaning of utensils, equipment, and work areas. Comply with Serve-Safe regulations. Possess the ability to work with and supervise helpers in the preparation of food, while maintaining standards for safety and sanitation. Familiar with the terminology, weight, measures, and proper use of equipment used in an institutional kitchen. Ability to effectively communicate with faculty and leadership to collaborate in the delivery of quality meals per scheduled menus. Perform required lifting as needed to stock supplies and perform cooking and cleaning duties and ability to stand for long hours. Communicates effectively with students and faculty to ensure standards for safety and sanitation are followed. Order and stock supplies for food storage and food services such as paper goods, cleaning supplies, and other household goods, as necessary. Monitor stock of items and inventory of food and food services items. Other duties as assigned. Qualifications/Requirements: Must be 21 years or older. 1 or more years of experience as a cook helping in the preparation of food. OR two or more years of commercial, industrial, or institutional cooking experience. (Earned credit hours from an accredited college or university which includes 15 earned credit hours in Food Preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute on a year-for-year basis for the required experience at a rate of 30 earned credit hours for one year). Serve-Safe Certification PHYSICAL/MENTAL JOB REQUIREMENTS: Must be able to carry and lift items weighing up to 25 pounds. Must be able to speak clearly in small group settings. This position will require standing for long periods of time, walking, standing, bending, and walking, as well as using fine motor skills , such as finger dexterity for typing and using small hand tools. This position could be exposed to loud noises, frequent phone conversations, and requires average to above average visual acuity and hearing. The majority of this job will be spent indoors in a climate-controlled environment. Must be available to travel to other office locations as needed. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee can be in an indoor or outdoor setting. Mount Prospect Academy assures equal opportunity and public access and, if necessary, affirmative action in all its policies regarding employment and provision of services. MPA does not discriminate in its hiring, programs or policies on the bases of race, color, creed, religion, ancestry, national origin, age, disability, sex, marital status or sexual orientation. Mount Prospect Academy strongly recommends, but does not require, that all MPA faculty (employees) stay protected against COVID-19 by getting their primary vaccine series and stay up to date with a booster dose if they are eligible to receive one. PI51495d670fbc-9341
Job Description Aramark?s Accelerate to Leadership (A2L) Program offers early career talent valuable work experience, mentorship from industry leaders, and professional training across a variety of environments and business areas. As a year-long development and training program designed for recent college graduates, A2L provides you with the resources you need to ignite your full potential and launch an accelerated career path at Aramark. Selected candidates will have the opportunity to take on leadership roles within Aramark while participating in structured program activities and developmental exercises tailored to each candidate?s career track. For the thousands of students and recent grads that call Aramark home, we provide a place to grow, advance, and impact lives across a range of exciting industries and locations. Aramark?s A2L Program is committed to fostering communities rooted in service, inclusion, and shared prosperity, empowering all individuals to make an impact. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications To be considered eligible, applicants must graduate between December ? August of the current school year for the rising A2L Program class This program will start in July. All degree requirements must be completed prior to the start date of the program (including any final internship requirements). Must be authorized to work in the United States and not require work authorization sponsorship by Aramark for this position now or in the future PREFERRED EXPERIENCE A degree or background in hospitality, customer service, food service, facilities, operations, or sales Relevant coursework or work experience Strong leadership, project management, and execution skills Great verbal, written, and professional communication skills with teammates, customers, clients, and leadership Dynamic working skills to handle change and ambiguity in a fast-paced environment Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Apr 12, 2024
Full time
Job Description Aramark?s Accelerate to Leadership (A2L) Program offers early career talent valuable work experience, mentorship from industry leaders, and professional training across a variety of environments and business areas. As a year-long development and training program designed for recent college graduates, A2L provides you with the resources you need to ignite your full potential and launch an accelerated career path at Aramark. Selected candidates will have the opportunity to take on leadership roles within Aramark while participating in structured program activities and developmental exercises tailored to each candidate?s career track. For the thousands of students and recent grads that call Aramark home, we provide a place to grow, advance, and impact lives across a range of exciting industries and locations. Aramark?s A2L Program is committed to fostering communities rooted in service, inclusion, and shared prosperity, empowering all individuals to make an impact. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications To be considered eligible, applicants must graduate between December ? August of the current school year for the rising A2L Program class This program will start in July. All degree requirements must be completed prior to the start date of the program (including any final internship requirements). Must be authorized to work in the United States and not require work authorization sponsorship by Aramark for this position now or in the future PREFERRED EXPERIENCE A degree or background in hospitality, customer service, food service, facilities, operations, or sales Relevant coursework or work experience Strong leadership, project management, and execution skills Great verbal, written, and professional communication skills with teammates, customers, clients, and leadership Dynamic working skills to handle change and ambiguity in a fast-paced environment Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Great pay, Benefits, 401k, Potential Relocation offered, and Bonus - Join our team as a Restaurant Manager and unleash your creativity while delighting guests with extraordinary cuisine. This Jobot Job is hosted by: Bryce Hopkins Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $100,000 - $120,000 per year A bit about us: We are a premier gaming destination nestled in the scenic mountains of Black Hawk, Colorado Boasting luxurious accommodations, thrilling gaming options, and exquisite dining experiences, We offer guests the ultimate getaway. The restaurant is an upscale dining establishment within the casino, renowned for its contemporary cuisine and exceptional service Situated in a sophisticated ambiance, We provide guests with a memorable dining experience, featuring a diverse menu crafted with locally sourced ingredients and impeccable attention to detail. Position Overview: We are seeking a dynamic and experienced Restaurant Manager to lead our team The Restaurant Manager will oversee all aspects of restaurant operations, including staff management, customer service, inventory control, and ensuring adherence to quality and safety standards The ideal candidate will possess strong leadership skills, a passion for hospitality, and a proven track record of driving excellence in a fine dining environment. Why join us? Benefits: Competitive salary and bonus potential Health insurance options Retirement savings plan Paid time off Employee discounts on dining and resort amenities Opportunities for career advancement and professional development Job Details Responsibilities: Provide leadership and direction to restaurant staff, including hiring, training, scheduling, and performance management. Foster a culture of excellence in customer service, ensuring guests receive a memorable dining experience that exceeds expectations. Oversee daily restaurant operations, including managing reservations, seating arrangements, and maintaining cleanliness and organization of the dining area. Monitor food quality and presentation, ensuring consistency and adherence to established standards. Manage inventory and control costs, including ordering supplies, monitoring stock levels, and minimizing waste. Develop and implement operational procedures and policies to optimize efficiency and enhance the guest experience. Handle guest inquiries, concerns, and complaints with professionalism and resolve issues promptly and effectively. Collaborate with the culinary team to develop and update menus, specials, and promotional offerings. Ensure compliance with health and safety regulations and maintain a safe working environment for staff and guests. Monitor financial performance, analyze sales data, and identify opportunities for revenue growth and cost savings. Work closely with other departments, including marketing and sales, to promote and drive business growth. Qualifications: Minimum of 3-5 years of management experience in a high-end restaurant or fine dining establishment. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team. Excellent communication and organizational skills, with a keen attention to detail. Proven ability to manage budgets, analyze financial data, and implement cost-control measures. Knowledge of food and beverage operations, including inventory management, menu development, and wine selection. Ability to thrive in a fast-paced environment and handle multiple priorities simultaneously. Proficiency in restaurant management software and Microsoft Office suite. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Apr 11, 2024
Full time
Great pay, Benefits, 401k, Potential Relocation offered, and Bonus - Join our team as a Restaurant Manager and unleash your creativity while delighting guests with extraordinary cuisine. This Jobot Job is hosted by: Bryce Hopkins Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $100,000 - $120,000 per year A bit about us: We are a premier gaming destination nestled in the scenic mountains of Black Hawk, Colorado Boasting luxurious accommodations, thrilling gaming options, and exquisite dining experiences, We offer guests the ultimate getaway. The restaurant is an upscale dining establishment within the casino, renowned for its contemporary cuisine and exceptional service Situated in a sophisticated ambiance, We provide guests with a memorable dining experience, featuring a diverse menu crafted with locally sourced ingredients and impeccable attention to detail. Position Overview: We are seeking a dynamic and experienced Restaurant Manager to lead our team The Restaurant Manager will oversee all aspects of restaurant operations, including staff management, customer service, inventory control, and ensuring adherence to quality and safety standards The ideal candidate will possess strong leadership skills, a passion for hospitality, and a proven track record of driving excellence in a fine dining environment. Why join us? Benefits: Competitive salary and bonus potential Health insurance options Retirement savings plan Paid time off Employee discounts on dining and resort amenities Opportunities for career advancement and professional development Job Details Responsibilities: Provide leadership and direction to restaurant staff, including hiring, training, scheduling, and performance management. Foster a culture of excellence in customer service, ensuring guests receive a memorable dining experience that exceeds expectations. Oversee daily restaurant operations, including managing reservations, seating arrangements, and maintaining cleanliness and organization of the dining area. Monitor food quality and presentation, ensuring consistency and adherence to established standards. Manage inventory and control costs, including ordering supplies, monitoring stock levels, and minimizing waste. Develop and implement operational procedures and policies to optimize efficiency and enhance the guest experience. Handle guest inquiries, concerns, and complaints with professionalism and resolve issues promptly and effectively. Collaborate with the culinary team to develop and update menus, specials, and promotional offerings. Ensure compliance with health and safety regulations and maintain a safe working environment for staff and guests. Monitor financial performance, analyze sales data, and identify opportunities for revenue growth and cost savings. Work closely with other departments, including marketing and sales, to promote and drive business growth. Qualifications: Minimum of 3-5 years of management experience in a high-end restaurant or fine dining establishment. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team. Excellent communication and organizational skills, with a keen attention to detail. Proven ability to manage budgets, analyze financial data, and implement cost-control measures. Knowledge of food and beverage operations, including inventory management, menu development, and wine selection. Ability to thrive in a fast-paced environment and handle multiple priorities simultaneously. Proficiency in restaurant management software and Microsoft Office suite. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Apr 10, 2024
Full time
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !