Without you, making the right decisions to maximize profitability and resource utilization in the catering, kitchen, meeting and banquet departments wouldn't taste so good. We're looking for a Director, Food and Beverage who can be positive, assertive and efficient when it comes to planning, organizing and managing departmental operations, and guiding the team towards creative achievements. The Director of Food & Beverage will oversee all Food and beverage operations including meeting spaces, Norca Restaurant & Bar, Jackson Café, breakfast, lobby and room service as well as kitchen operations. WHAT YOU'LL DO Develop the offer, action plan and budget around the banquets, meetings and events department as well as the catering department to ensure profitable and smooth operations. Participate in the yearly strategic planning meeting with the hotel upper management Recruit, welcome, train, support, develop and manage the performance of the department's employees. Plan staffing needs in addition to providing them with a safe and pleasant working environment through regular communication as well as good inventory and material management. Ensure quality and maintain standards in terms of production, service and guest satisfaction. Oversee the service and production sides as one big team. WHAT YOU'LL BRING Minimum 5 years' experience in a management role Sharp skills in event planning, enhancing service offerings, good sense of time and resource management Outgoing personality with a dynamic yet professional attitude Proven ability to lead and support teams in all kinds of situations Knowledge and application of labor standards and basic principles of health and safety, as well as hygiene and sanitation Sense of leadership including excellent communication skills Bilingualism, an asset, due to the nature of the tasks, or interactions with English-speaking colleagues, partners or customers, anywhere in Canada. WHAT WE OFFER Passionate about travel? Take advantage of special rates when you stay at Germain Hotels to travel the country. Again and again! A work environment that fosters creativity and autonomy - contribute to the growth of a company that strives to move you forward and recognizes you for who you really are. Squats help you relax? Get access to a state-of-the-art gym right in your workplace. Apply - we look forward to hearing from you!
May 10, 2024
Full time
Without you, making the right decisions to maximize profitability and resource utilization in the catering, kitchen, meeting and banquet departments wouldn't taste so good. We're looking for a Director, Food and Beverage who can be positive, assertive and efficient when it comes to planning, organizing and managing departmental operations, and guiding the team towards creative achievements. The Director of Food & Beverage will oversee all Food and beverage operations including meeting spaces, Norca Restaurant & Bar, Jackson Café, breakfast, lobby and room service as well as kitchen operations. WHAT YOU'LL DO Develop the offer, action plan and budget around the banquets, meetings and events department as well as the catering department to ensure profitable and smooth operations. Participate in the yearly strategic planning meeting with the hotel upper management Recruit, welcome, train, support, develop and manage the performance of the department's employees. Plan staffing needs in addition to providing them with a safe and pleasant working environment through regular communication as well as good inventory and material management. Ensure quality and maintain standards in terms of production, service and guest satisfaction. Oversee the service and production sides as one big team. WHAT YOU'LL BRING Minimum 5 years' experience in a management role Sharp skills in event planning, enhancing service offerings, good sense of time and resource management Outgoing personality with a dynamic yet professional attitude Proven ability to lead and support teams in all kinds of situations Knowledge and application of labor standards and basic principles of health and safety, as well as hygiene and sanitation Sense of leadership including excellent communication skills Bilingualism, an asset, due to the nature of the tasks, or interactions with English-speaking colleagues, partners or customers, anywhere in Canada. WHAT WE OFFER Passionate about travel? Take advantage of special rates when you stay at Germain Hotels to travel the country. Again and again! A work environment that fosters creativity and autonomy - contribute to the growth of a company that strives to move you forward and recognizes you for who you really are. Squats help you relax? Get access to a state-of-the-art gym right in your workplace. Apply - we look forward to hearing from you!
JOB OVERVIEW This is On-site in San Francisco. Must have Current Hotel Experience At the heart of impactful design lies a compelling narrative. We value the integration of each location's unique cultural and historical essence into our bespoke designs. Our esteemed luxury design team is on the hunt for adept storytellers and passionate designers, capable of inspiring both our team and clients to merge these elements into unparalleled designs and experiences. Join us to shape the future of luxury destinations and top-tier hospitality brands. ROLE CONTRIBUTIONS Drive the design process by collaborating closely with internal teams, prioritizing efficiency, cost-effectiveness, and accountability. Ensure all projects reflect the latest trends in Interior Design and adhere to specific hotel brand standards. Lead the Interior Design Program, aiming to educate and influence stakeholders about our hotel brand offerings. Collaborate with the Global Senior Vice President and Luxury Creative Director to foster a strong, cooperative workflow. Deliver compelling presentations to various organizational levels, including top executives and stakeholders, securing approval for design initiatives. Work with internal teams to devise innovative, budget-friendly strategies that support the strategic expansion goals of our brands. Guide the team through data-driven platforms like Oasis and Sonar, providing essential updates that facilitate business operations. Develop and oversee marketing strategies with business unit leaders to enhance brand recognition and drive development within existing and potential markets. Utilize industry expertise to secure and expand business relationships with owners and franchisees. Serve as the primary contact for owners and franchisees, ensuring top-tier service and effective problem resolution. Update and advise stakeholders on brand standards and design initiatives. Oversee the development and refinement of business processes, ensuring they meet current needs and implementing changes when necessary. Represent the brand at high-profile events like conferences and trade shows, embodying the company's commitment to luxury and quality. Develop and manage project and department budgets, ensuring fiscal responsibility. Foster strategic relationships to bolster the influence and reach of MI Interior Design services. Match department resources with team capabilities and project demands, optimizing performance. Support project management teams during construction to ensure standards of quality, budget, and schedule are maintained. Conduct regular reviews of team performance, providing feedback and fostering professional growth. Implement Property Improvement Plans (PIPs), coordinating closely with all relevant parties. Requirements Skills and Qualifications: Over 12 years of experience in interior design, with a focus on the hospitality sector. Preferably experienced in luxury hospitality settings. Adept in identifying and leveraging new trends and innovations within and outside the industry. Strong business insight and ability to solve complex problems creatively. Proven ability to establish and maintain effective cross-departmental relationships. Outstanding customer engagement and negotiation skills. Exceptional organizational capabilities with the capacity to handle multiple projects and resources. Advanced communication, project management, and presentation skills. Demonstrated ability to lead and inspire a team environment. Solid foundation in interior architecture and furniture, fixtures, and equipment (FF&E). Education and Experience: Bachelor's degree from a recognized program in interior design is highly preferred. Minimum 12 years of design experience, ideally within the hospitality industry. NCIDQ certification or membership in a professional association is advantageous. Equivalent professional experience may also be considered. Benefits Offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, paid parental leave, health savings account
May 09, 2024
Full time
JOB OVERVIEW This is On-site in San Francisco. Must have Current Hotel Experience At the heart of impactful design lies a compelling narrative. We value the integration of each location's unique cultural and historical essence into our bespoke designs. Our esteemed luxury design team is on the hunt for adept storytellers and passionate designers, capable of inspiring both our team and clients to merge these elements into unparalleled designs and experiences. Join us to shape the future of luxury destinations and top-tier hospitality brands. ROLE CONTRIBUTIONS Drive the design process by collaborating closely with internal teams, prioritizing efficiency, cost-effectiveness, and accountability. Ensure all projects reflect the latest trends in Interior Design and adhere to specific hotel brand standards. Lead the Interior Design Program, aiming to educate and influence stakeholders about our hotel brand offerings. Collaborate with the Global Senior Vice President and Luxury Creative Director to foster a strong, cooperative workflow. Deliver compelling presentations to various organizational levels, including top executives and stakeholders, securing approval for design initiatives. Work with internal teams to devise innovative, budget-friendly strategies that support the strategic expansion goals of our brands. Guide the team through data-driven platforms like Oasis and Sonar, providing essential updates that facilitate business operations. Develop and oversee marketing strategies with business unit leaders to enhance brand recognition and drive development within existing and potential markets. Utilize industry expertise to secure and expand business relationships with owners and franchisees. Serve as the primary contact for owners and franchisees, ensuring top-tier service and effective problem resolution. Update and advise stakeholders on brand standards and design initiatives. Oversee the development and refinement of business processes, ensuring they meet current needs and implementing changes when necessary. Represent the brand at high-profile events like conferences and trade shows, embodying the company's commitment to luxury and quality. Develop and manage project and department budgets, ensuring fiscal responsibility. Foster strategic relationships to bolster the influence and reach of MI Interior Design services. Match department resources with team capabilities and project demands, optimizing performance. Support project management teams during construction to ensure standards of quality, budget, and schedule are maintained. Conduct regular reviews of team performance, providing feedback and fostering professional growth. Implement Property Improvement Plans (PIPs), coordinating closely with all relevant parties. Requirements Skills and Qualifications: Over 12 years of experience in interior design, with a focus on the hospitality sector. Preferably experienced in luxury hospitality settings. Adept in identifying and leveraging new trends and innovations within and outside the industry. Strong business insight and ability to solve complex problems creatively. Proven ability to establish and maintain effective cross-departmental relationships. Outstanding customer engagement and negotiation skills. Exceptional organizational capabilities with the capacity to handle multiple projects and resources. Advanced communication, project management, and presentation skills. Demonstrated ability to lead and inspire a team environment. Solid foundation in interior architecture and furniture, fixtures, and equipment (FF&E). Education and Experience: Bachelor's degree from a recognized program in interior design is highly preferred. Minimum 12 years of design experience, ideally within the hospitality industry. NCIDQ certification or membership in a professional association is advantageous. Equivalent professional experience may also be considered. Benefits Offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, paid parental leave, health savings account
(url removed) is seeking a highly experienced and dynamic Food and Beverage Director to lead an upcoming luxury hotel in Seattle, Washington. This position will be responsible for overseeing all aspects of the Food & Beverage operations, including but not limited to strategic planning, financial management, team leadership, and customer relations. The F&B Director will play a pivotal role in driving the company's growth and ensuring that business objectives are met efficiently and effectively. Job Responsibilities Develop and implement a comprehensive food and beverage strategy aligned with the hotel's overall goals and guest expectations. Be creative and innovative with the ability to think outside the box and approach all issues with a completely fresh approach. Stay current with local hotel luxury industry trends and market demands to enhance the hotels food and beverage offerings and maintain a competitive edge. Oversee the day-to-day operations of all food and beverage outlets. Monitor and maintain high standards of service, cleanliness, and presentation in all F&B front and back of house areas. Develop and manage the annual F&B budget, ensuring financial goals are met while maintaining high-quality standards. Implement cost control measures and monitor expenses to maximize profitability. Review and approve departmental payroll to ensure compliance with budget. Work closely with the Executive Chef and other leaders to create and regularly update innovative and diverse menus for breakfast, lunch, dinner, and afternoon tea that cater to the preferences and dietary needs of guests and customers, ensuring menus reflect local industry and competitive market trends. Ensure menu offerings and pricing are competitive and reflect the quality and standards. Curate a well-balanced and diverse selection of beverages including specialty cocktails, wines, spirits, beers, and non-alcoholic offerings. Create a comprehensive beverage menu that complements and pairs well with the food offerings, considering the preferences of the target audience and the overall theme of the hotel and brand. Develop a wine list with a variety of options, considering different grape varietals, regions, and styles. Maintain and update the beverage menu seasonally to incorporate new and seasonal ingredients. Properly train colleague on beverage and wine offerings and recommendations to guest and customers. Inventory and cost management. Collaborate with Sales and Marketing on special initiatives and promotional events ensuring maximum traction and exposure. Promote menus and cocktail offerings at the hotel to internal and external customers. Help Recruit, train, and manage a skilled and motivated F&B management team. Foster a positive and collaborative work environment, encouraging professional development and growth challenging the team to elevate the service at every opportunity. Build strong relationships with internal and external customers obtaining feedback to continually improve dining experiences offered at the hotel. Address guest and customer concerns promptly and strive to exceed expectations in service and offerings. Enforce Forbes and LQA standards and ensure colleagues are performing to those standards. Develop quality improvement plans based on guest and customer feedback, internal audits, LQA and Forbes audits and to address guest and customer feedback. Ensure colleagues continuously review and discuss guest and customer feedback and ensure teams is accountable. Collaborate with the Catering Team and coordinate the execution of private events, weddings, and other special occasions, ensuring all events meet standards for service and quality. Ensure compliance with health and safety regulations, as well as food handling and sanitation standards. Ensure adherence to all liquor liability laws and regulations. NOTE: The above is not an all-inclusive list of job duties and responsibilities. The employer reserves the right to add, delete, change or modify the job duties and responsibilities described in this job description at its discretion with notice. Job Requirements Minimum 5 years of Food and Beverage in a senior management role in luxury hospitality is highly preferred, with a proven track record of success. Previously experience as Director of Food & Beverage is highly preferred. Previous experience in a Unionized environment with a strong understanding of the IWA and local labor laws is highly preferred. Must have strong understanding of Food and Beverage financials including cost and par controls. Must have strong established vendor relationships and ability to develop new relationships as necessary to meet the demands of the operation. Must have strong attention to detail and approach all issues with a fresh perspective. Must be able to work a flexible schedule including nights, weekends, and holidays. Ability to clearly and pleasantly communicate with guests, customers, and all colleagues, both in person and on the telephone. Proficient computer knowledge of Microsoft Word, Excel, Power Point, and POS systems. You are tired of searching for the job of your dream, (url removed) is here to help! We offer a dynamic & personalized recruitment service & with our team of dedicated & talented enthusiasts, we ensure to find the perfect match for any personality. Visit us at today & take your career one step ahead!
May 09, 2024
Full time
(url removed) is seeking a highly experienced and dynamic Food and Beverage Director to lead an upcoming luxury hotel in Seattle, Washington. This position will be responsible for overseeing all aspects of the Food & Beverage operations, including but not limited to strategic planning, financial management, team leadership, and customer relations. The F&B Director will play a pivotal role in driving the company's growth and ensuring that business objectives are met efficiently and effectively. Job Responsibilities Develop and implement a comprehensive food and beverage strategy aligned with the hotel's overall goals and guest expectations. Be creative and innovative with the ability to think outside the box and approach all issues with a completely fresh approach. Stay current with local hotel luxury industry trends and market demands to enhance the hotels food and beverage offerings and maintain a competitive edge. Oversee the day-to-day operations of all food and beverage outlets. Monitor and maintain high standards of service, cleanliness, and presentation in all F&B front and back of house areas. Develop and manage the annual F&B budget, ensuring financial goals are met while maintaining high-quality standards. Implement cost control measures and monitor expenses to maximize profitability. Review and approve departmental payroll to ensure compliance with budget. Work closely with the Executive Chef and other leaders to create and regularly update innovative and diverse menus for breakfast, lunch, dinner, and afternoon tea that cater to the preferences and dietary needs of guests and customers, ensuring menus reflect local industry and competitive market trends. Ensure menu offerings and pricing are competitive and reflect the quality and standards. Curate a well-balanced and diverse selection of beverages including specialty cocktails, wines, spirits, beers, and non-alcoholic offerings. Create a comprehensive beverage menu that complements and pairs well with the food offerings, considering the preferences of the target audience and the overall theme of the hotel and brand. Develop a wine list with a variety of options, considering different grape varietals, regions, and styles. Maintain and update the beverage menu seasonally to incorporate new and seasonal ingredients. Properly train colleague on beverage and wine offerings and recommendations to guest and customers. Inventory and cost management. Collaborate with Sales and Marketing on special initiatives and promotional events ensuring maximum traction and exposure. Promote menus and cocktail offerings at the hotel to internal and external customers. Help Recruit, train, and manage a skilled and motivated F&B management team. Foster a positive and collaborative work environment, encouraging professional development and growth challenging the team to elevate the service at every opportunity. Build strong relationships with internal and external customers obtaining feedback to continually improve dining experiences offered at the hotel. Address guest and customer concerns promptly and strive to exceed expectations in service and offerings. Enforce Forbes and LQA standards and ensure colleagues are performing to those standards. Develop quality improvement plans based on guest and customer feedback, internal audits, LQA and Forbes audits and to address guest and customer feedback. Ensure colleagues continuously review and discuss guest and customer feedback and ensure teams is accountable. Collaborate with the Catering Team and coordinate the execution of private events, weddings, and other special occasions, ensuring all events meet standards for service and quality. Ensure compliance with health and safety regulations, as well as food handling and sanitation standards. Ensure adherence to all liquor liability laws and regulations. NOTE: The above is not an all-inclusive list of job duties and responsibilities. The employer reserves the right to add, delete, change or modify the job duties and responsibilities described in this job description at its discretion with notice. Job Requirements Minimum 5 years of Food and Beverage in a senior management role in luxury hospitality is highly preferred, with a proven track record of success. Previously experience as Director of Food & Beverage is highly preferred. Previous experience in a Unionized environment with a strong understanding of the IWA and local labor laws is highly preferred. Must have strong understanding of Food and Beverage financials including cost and par controls. Must have strong established vendor relationships and ability to develop new relationships as necessary to meet the demands of the operation. Must have strong attention to detail and approach all issues with a fresh perspective. Must be able to work a flexible schedule including nights, weekends, and holidays. Ability to clearly and pleasantly communicate with guests, customers, and all colleagues, both in person and on the telephone. Proficient computer knowledge of Microsoft Word, Excel, Power Point, and POS systems. You are tired of searching for the job of your dream, (url removed) is here to help! We offer a dynamic & personalized recruitment service & with our team of dedicated & talented enthusiasts, we ensure to find the perfect match for any personality. Visit us at today & take your career one step ahead!
Job Description Job Description Description: Position: Food Service Director Summer Camp Location: Berkshires/Western Massachusetts Full-Time Seasonal 15 Weeks Wage: $1520.00 per week Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. This unique opportunity requires a candidate with previous experience directing foodservice operations at large scale summer camps. This highly visible position will be filled with a candidate that has professional personal presentation and excellent communication skills, as they will have daily interaction with the client, administrative and support staff and campers at all meal periods. The site is an established camp in the Berkshires and hosts a total of 1000 campers at two locations on a large property. The first session arrives in late June and departs in mid-July. The second session arrives in late July and ends mid-August. The Food Service Director will assume responsibility for the oversight and direction of the summer camp's dining service operations to include client relations, purchasing, receiving, menu execution, staffing, employee development, payroll management, and reporting. The scheduled timeline for this position would be mid-May until September 6th. Candidates should have a foundation of working culinary expertise as they will participate in food production on a regular basis and a history of leading culinary teams to success. Strong organizational skills are required as the FSD will assume responsibility for the scheduling and execution of multiple events such as BBQ's, day trip pack-outs and caterings on a regular basis. Additional compensation in the form of transportation, housing, gas reimbursement and incentives will be discussed and negotiated on an individual basis. Duties: Form positive relationship with client, support staff and campers to meet organizational and financial goals. Organize and direct all dining service activities to include pack-outs, BBQ, catering and any other special events. Responsibility for ordering, managing production, menu changes and the Allergen program. Management and administration of unit to include budget adherence, purchasing, invoicing, payroll and reporting. Develop and maintain sustainability program. Keep a clean and safe work environment and follow all outlined health and safety regulations with regard to food handling, equipment use and personal hygiene. Be a part of the camp community, adjust the program based on camp needs and feedback, represent Brock effectively while managing client requests and expectations. Staffing activities to include labor scheduling and compliance for twelve J-1 visa staff. Qualifications: Customer-focused, service-oriented, can-do attitude. Comfort with being the central figure in a large operation and the main source of communication to all stakeholders. Professional, front of house presentation. Problem-solving/delegation ability Ability to multi-task as there will be complex timing issues as multiple events are scheduled regularly. Computer proficiency for ordering, reporting and internal administrative actions. 5-10 years experience in seasonal summer camp of similar size, private school/college dining or similar venue. Hospitality Degree, Catering Management or Certifications preferred Serv Safe and Allergen Awareness certifications required Equal Opportunity Employer - M/F/D/V Benefits Eligible Background Check and Required Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PI5e1ceb9a44d6-0133
May 08, 2024
Full time
Job Description Job Description Description: Position: Food Service Director Summer Camp Location: Berkshires/Western Massachusetts Full-Time Seasonal 15 Weeks Wage: $1520.00 per week Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. This unique opportunity requires a candidate with previous experience directing foodservice operations at large scale summer camps. This highly visible position will be filled with a candidate that has professional personal presentation and excellent communication skills, as they will have daily interaction with the client, administrative and support staff and campers at all meal periods. The site is an established camp in the Berkshires and hosts a total of 1000 campers at two locations on a large property. The first session arrives in late June and departs in mid-July. The second session arrives in late July and ends mid-August. The Food Service Director will assume responsibility for the oversight and direction of the summer camp's dining service operations to include client relations, purchasing, receiving, menu execution, staffing, employee development, payroll management, and reporting. The scheduled timeline for this position would be mid-May until September 6th. Candidates should have a foundation of working culinary expertise as they will participate in food production on a regular basis and a history of leading culinary teams to success. Strong organizational skills are required as the FSD will assume responsibility for the scheduling and execution of multiple events such as BBQ's, day trip pack-outs and caterings on a regular basis. Additional compensation in the form of transportation, housing, gas reimbursement and incentives will be discussed and negotiated on an individual basis. Duties: Form positive relationship with client, support staff and campers to meet organizational and financial goals. Organize and direct all dining service activities to include pack-outs, BBQ, catering and any other special events. Responsibility for ordering, managing production, menu changes and the Allergen program. Management and administration of unit to include budget adherence, purchasing, invoicing, payroll and reporting. Develop and maintain sustainability program. Keep a clean and safe work environment and follow all outlined health and safety regulations with regard to food handling, equipment use and personal hygiene. Be a part of the camp community, adjust the program based on camp needs and feedback, represent Brock effectively while managing client requests and expectations. Staffing activities to include labor scheduling and compliance for twelve J-1 visa staff. Qualifications: Customer-focused, service-oriented, can-do attitude. Comfort with being the central figure in a large operation and the main source of communication to all stakeholders. Professional, front of house presentation. Problem-solving/delegation ability Ability to multi-task as there will be complex timing issues as multiple events are scheduled regularly. Computer proficiency for ordering, reporting and internal administrative actions. 5-10 years experience in seasonal summer camp of similar size, private school/college dining or similar venue. Hospitality Degree, Catering Management or Certifications preferred Serv Safe and Allergen Awareness certifications required Equal Opportunity Employer - M/F/D/V Benefits Eligible Background Check and Required Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PI5e1ceb9a44d6-0133
Description: Position: Food Service Director - Summer Camp Location: Berkshires/Western Massachusetts Full-Time Seasonal 15 Weeks Wage: $1520.00 per week Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. This unique opportunity requires a candidate with previous experience directing foodservice operations at large scale summer camps. This highly visible position will be filled with a candidate that has professional personal presentation and excellent communication skills, as they will have daily interaction with the client, administrative and support staff and campers at all meal periods. The site is an established camp in the Berkshires and hosts a total of 1000 campers at two locations on a large property. The first session arrives in late June and departs in mid-July. The second session arrives in late July and ends mid-August. The Food Service Director will assume responsibility for the oversight and direction of the summer camp's dining service operations to include client relations, purchasing, receiving, menu execution, staffing, employee development, payroll management, and reporting. The scheduled timeline for this position would be mid-May until September 6th. Candidates should have a foundation of working culinary expertise as they will participate in food production on a regular basis and a history of leading culinary teams to success. Strong organizational skills are required as the FSD will assume responsibility for the scheduling and execution of multiple events such as BBQ's, day trip pack-outs and caterings on a regular basis. Additional compensation in the form of transportation, housing, gas reimbursement and incentives will be discussed and negotiated on an individual basis. Duties: Form positive relationship with client, support staff and campers to meet organizational and financial goals. Organize and direct all dining service activities to include pack-outs, BBQ, catering and any other special events. Responsibility for ordering, managing production, menu changes and the Allergen program. Management and administration of unit to include budget adherence, purchasing, invoicing, payroll and reporting. Develop and maintain sustainability program. Keep a clean and safe work environment and follow all outlined health and safety regulations with regard to food handling, equipment use and personal hygiene. Be a part of the camp community, adjust the program based on camp needs and feedback, represent Brock effectively while managing client requests and expectations. Staffing activities to include labor scheduling and compliance for twelve J-1 visa staff. Qualifications: Customer-focused, service-oriented, can-do attitude. Comfort with being the central figure in a large operation and the main source of communication to all stakeholders. Professional, front of house presentation. Problem-solving/delegation ability Ability to multi-task as there will be complex timing issues as multiple events are scheduled regularly. Computer proficiency for ordering, reporting and internal administrative actions. 5-10 years experience in seasonal summer camp of similar size, private school/college dining or similar venue. Hospitality Degree, Catering Management or Certifications preferred Serv Safe and Allergen Awareness certifications required Equal Opportunity Employer - M/F/D/V Benefits Eligible Background Check and Required Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PIb7d5984d73a0-0133
May 07, 2024
Full time
Description: Position: Food Service Director - Summer Camp Location: Berkshires/Western Massachusetts Full-Time Seasonal 15 Weeks Wage: $1520.00 per week Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. This unique opportunity requires a candidate with previous experience directing foodservice operations at large scale summer camps. This highly visible position will be filled with a candidate that has professional personal presentation and excellent communication skills, as they will have daily interaction with the client, administrative and support staff and campers at all meal periods. The site is an established camp in the Berkshires and hosts a total of 1000 campers at two locations on a large property. The first session arrives in late June and departs in mid-July. The second session arrives in late July and ends mid-August. The Food Service Director will assume responsibility for the oversight and direction of the summer camp's dining service operations to include client relations, purchasing, receiving, menu execution, staffing, employee development, payroll management, and reporting. The scheduled timeline for this position would be mid-May until September 6th. Candidates should have a foundation of working culinary expertise as they will participate in food production on a regular basis and a history of leading culinary teams to success. Strong organizational skills are required as the FSD will assume responsibility for the scheduling and execution of multiple events such as BBQ's, day trip pack-outs and caterings on a regular basis. Additional compensation in the form of transportation, housing, gas reimbursement and incentives will be discussed and negotiated on an individual basis. Duties: Form positive relationship with client, support staff and campers to meet organizational and financial goals. Organize and direct all dining service activities to include pack-outs, BBQ, catering and any other special events. Responsibility for ordering, managing production, menu changes and the Allergen program. Management and administration of unit to include budget adherence, purchasing, invoicing, payroll and reporting. Develop and maintain sustainability program. Keep a clean and safe work environment and follow all outlined health and safety regulations with regard to food handling, equipment use and personal hygiene. Be a part of the camp community, adjust the program based on camp needs and feedback, represent Brock effectively while managing client requests and expectations. Staffing activities to include labor scheduling and compliance for twelve J-1 visa staff. Qualifications: Customer-focused, service-oriented, can-do attitude. Comfort with being the central figure in a large operation and the main source of communication to all stakeholders. Professional, front of house presentation. Problem-solving/delegation ability Ability to multi-task as there will be complex timing issues as multiple events are scheduled regularly. Computer proficiency for ordering, reporting and internal administrative actions. 5-10 years experience in seasonal summer camp of similar size, private school/college dining or similar venue. Hospitality Degree, Catering Management or Certifications preferred Serv Safe and Allergen Awareness certifications required Equal Opportunity Employer - M/F/D/V Benefits Eligible Background Check and Required Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PIb7d5984d73a0-0133
Job Description Event Services Manager Are you an experienced event planner who wants to take their skills to new heights? Join the Fairmont Austin and showcase your passion for world-class customer service on our Events Team! What is in it for you: Paid time off Medical, Dental and Vision Insurance, 401K Complimentary shift meal Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies and Educational Assistance for further development Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 What you will be doing: Consistently offer professional, friendly and engaging service. Organize convention booking files from date of departure, and maintain accurate activities within files consistently. Obtain/confirm all event-related information (to include, but not limited to meeting specifications, audio visual, rooming lists, technical needs, exhibit needs, food and beverage requirements, etc) with client, organize/distribute group resumes, conference agendas, event orders, floorplans, etc to all operating partners accurately, and in a timely manner. Drive function space optimization/maximization, to ensure best utilization of space for guest experience and financial performance of department. Yield sleeping room block and function space, ensuring optimization of financial return/performance. Forecast banquet food & beverage by group with target of 3% accuracy. Initiate/follow up on billing procedures, ensuring deposits and/or credit applications are received within acceptable timeframes. Conduct pre-conference/event meetings with clients and pertinent departments to confirm all relevant details are communicated. Ensure guest/group experience while onsite, through personal interaction and attendance at functions throughout the stay. Must be flexible to accommodate irregular and/or extended hours and work on weekends Conduct any/all site inspections as required. Able to handle inquiries. Attend necessary meetings within hotel that affect/are affected by the Catering, Conference Services &/or Events department. Establish and maintain rapport with clients, prior to, during and post conference, exceeding their expectations and encouraging repeat business. Play active role in local community through associations, memberships and involvement. Be an ambassador of the hotel within the local community. Additional responsibilities, as outlined by Director or Assistant Director.
May 07, 2024
Full time
Job Description Event Services Manager Are you an experienced event planner who wants to take their skills to new heights? Join the Fairmont Austin and showcase your passion for world-class customer service on our Events Team! What is in it for you: Paid time off Medical, Dental and Vision Insurance, 401K Complimentary shift meal Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies and Educational Assistance for further development Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 What you will be doing: Consistently offer professional, friendly and engaging service. Organize convention booking files from date of departure, and maintain accurate activities within files consistently. Obtain/confirm all event-related information (to include, but not limited to meeting specifications, audio visual, rooming lists, technical needs, exhibit needs, food and beverage requirements, etc) with client, organize/distribute group resumes, conference agendas, event orders, floorplans, etc to all operating partners accurately, and in a timely manner. Drive function space optimization/maximization, to ensure best utilization of space for guest experience and financial performance of department. Yield sleeping room block and function space, ensuring optimization of financial return/performance. Forecast banquet food & beverage by group with target of 3% accuracy. Initiate/follow up on billing procedures, ensuring deposits and/or credit applications are received within acceptable timeframes. Conduct pre-conference/event meetings with clients and pertinent departments to confirm all relevant details are communicated. Ensure guest/group experience while onsite, through personal interaction and attendance at functions throughout the stay. Must be flexible to accommodate irregular and/or extended hours and work on weekends Conduct any/all site inspections as required. Able to handle inquiries. Attend necessary meetings within hotel that affect/are affected by the Catering, Conference Services &/or Events department. Establish and maintain rapport with clients, prior to, during and post conference, exceeding their expectations and encouraging repeat business. Play active role in local community through associations, memberships and involvement. Be an ambassador of the hotel within the local community. Additional responsibilities, as outlined by Director or Assistant Director.
Job Description Design and deliver the event of our guests' dreams! The Event Services Manager reports directly to the Director of Sales and Marketing and is responsible for the planning, execution and service of Catering & Event functions at Mayflower Inn & Spa. For pro-active direct sales, marketing, appointments, site inspections, on-site coordination and execution of all event and functions and works as a liaison to client and hotel to create unique and memorable experiences for our guests. The ideal candidate will have a strong entrepreneurial spirit who is innovative, results-driven with a desire to exceed customer expectations. Exceptional business acumen with attention to detail, forecast accuracy, budget preparation. Focused on revenue generation with differentiating strategies. A leader and active member of the team, handling high profile catering and events. Willing to roll-up their sleeves to make things happen. Position requires a schedule which matches client demand. Hours will flex based on event execution and site inspection requirements. It will be expected that the Event Services Manager is present to greet all clients in advance of events, check-in with them daily during on-site, and be present to review the final billing and conduct post-conference interviews. Weekends are mandatory when banquet or catering events are on the property. Also, when social function site inspections will need to be conducted over weekend periods. DUTIES AND RESPONSIBILITIES Supervision and overall responsibility of the Catering and Event Management function at Mayflower Inn & Spa. This includes but is not limited to the Menu and Event Proposals, Contracts, Banquet Event Orders, Catering Resumes, Daily Events Report, and Delphi Input Standards. Strong financial acumen with experience completing accurate forecasts. Establishing and executing an annual Strategic Plan and Financial Budget. Finalize the requirements of catering and group events while maximizing revenue potential through up-selling and ensuring effective communication both written (Resumes, BEO, Daily Reports) and personal contact with all departments for the success of the event. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event. Supervise the execution of banquet events and corporate events at Mayflower Inn & Spa. Review all function space with banquet management. Ensure the satisfaction of the client at the outset of all events. Find solutions to the inevitable challenges and glitches that arise while groups are on the property and keep Executive Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate. Maintain knowledge of hotel facilities, capacities, and dimensions of meeting space and basic operational needs of all operating departments. Make timely and impromptu decisions, which balance the client's needs with the financial, safety and staffing goals of the hotel. Plan and/or attend and/or participate in meetings with hotel staff and clients, including but not exclusive to Morning Operations Briefing, Morning CS Briefing, Resume Meeting, Banquet Event Order Meeting, Sales Meeting, Pre-Convention Meetings, Menu Tastings, and Planning Site Visits. Demonstrates professional and confident communication skills with clients and staff. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests. Executes and supports the operational aspects of business booked (e.g. generating a proposal, writing contract, customer correspondence). Provide the highest quality of service to the customer at all times. Able to support the resort's service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience. Develop strong relationships with on property front office team to ensure working in unity and always striving to achieve the same goals. Attending all department and hotel meetings as necessary. Builds and strengthens relationships with existing and new customers to enable future bookings. Activities include sales calls, entertainment, FAM trips, trade shows, etc. Develops relationships within the community to strengthen and expand customer base for sales opportunities. Manages and develops relationships with key internal and external stakeholders. Closely following up on all business leads within a 24-hour response timeline to clients. BENEFITS Auberge Resorts is proud to support the needs of our team members and their families with a competitive and affordable benefits package including: Medical, Dental, Vision plans Flexible Spending Accounts Eligibility to enroll in our benefits is based on the applicable waiting period and employment status. Some benefits may require an employee contribution. The Plan documents supersede this description. Health Savings Account Basic Life and AD&D Team Member Stay Discounts Employee Assistance Program Tuition Reimbursement Task Force Opportunities Career Growth Voluntary plans: short- and long-term disability, additional life insurance coverage, accident, critical illness, hospital indemnity coverage, and legal insurance 401(k) program and receive a 4% match on employee contributions after one year.
May 05, 2024
Full time
Job Description Design and deliver the event of our guests' dreams! The Event Services Manager reports directly to the Director of Sales and Marketing and is responsible for the planning, execution and service of Catering & Event functions at Mayflower Inn & Spa. For pro-active direct sales, marketing, appointments, site inspections, on-site coordination and execution of all event and functions and works as a liaison to client and hotel to create unique and memorable experiences for our guests. The ideal candidate will have a strong entrepreneurial spirit who is innovative, results-driven with a desire to exceed customer expectations. Exceptional business acumen with attention to detail, forecast accuracy, budget preparation. Focused on revenue generation with differentiating strategies. A leader and active member of the team, handling high profile catering and events. Willing to roll-up their sleeves to make things happen. Position requires a schedule which matches client demand. Hours will flex based on event execution and site inspection requirements. It will be expected that the Event Services Manager is present to greet all clients in advance of events, check-in with them daily during on-site, and be present to review the final billing and conduct post-conference interviews. Weekends are mandatory when banquet or catering events are on the property. Also, when social function site inspections will need to be conducted over weekend periods. DUTIES AND RESPONSIBILITIES Supervision and overall responsibility of the Catering and Event Management function at Mayflower Inn & Spa. This includes but is not limited to the Menu and Event Proposals, Contracts, Banquet Event Orders, Catering Resumes, Daily Events Report, and Delphi Input Standards. Strong financial acumen with experience completing accurate forecasts. Establishing and executing an annual Strategic Plan and Financial Budget. Finalize the requirements of catering and group events while maximizing revenue potential through up-selling and ensuring effective communication both written (Resumes, BEO, Daily Reports) and personal contact with all departments for the success of the event. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event. Supervise the execution of banquet events and corporate events at Mayflower Inn & Spa. Review all function space with banquet management. Ensure the satisfaction of the client at the outset of all events. Find solutions to the inevitable challenges and glitches that arise while groups are on the property and keep Executive Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate. Maintain knowledge of hotel facilities, capacities, and dimensions of meeting space and basic operational needs of all operating departments. Make timely and impromptu decisions, which balance the client's needs with the financial, safety and staffing goals of the hotel. Plan and/or attend and/or participate in meetings with hotel staff and clients, including but not exclusive to Morning Operations Briefing, Morning CS Briefing, Resume Meeting, Banquet Event Order Meeting, Sales Meeting, Pre-Convention Meetings, Menu Tastings, and Planning Site Visits. Demonstrates professional and confident communication skills with clients and staff. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests. Executes and supports the operational aspects of business booked (e.g. generating a proposal, writing contract, customer correspondence). Provide the highest quality of service to the customer at all times. Able to support the resort's service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience. Develop strong relationships with on property front office team to ensure working in unity and always striving to achieve the same goals. Attending all department and hotel meetings as necessary. Builds and strengthens relationships with existing and new customers to enable future bookings. Activities include sales calls, entertainment, FAM trips, trade shows, etc. Develops relationships within the community to strengthen and expand customer base for sales opportunities. Manages and develops relationships with key internal and external stakeholders. Closely following up on all business leads within a 24-hour response timeline to clients. BENEFITS Auberge Resorts is proud to support the needs of our team members and their families with a competitive and affordable benefits package including: Medical, Dental, Vision plans Flexible Spending Accounts Eligibility to enroll in our benefits is based on the applicable waiting period and employment status. Some benefits may require an employee contribution. The Plan documents supersede this description. Health Savings Account Basic Life and AD&D Team Member Stay Discounts Employee Assistance Program Tuition Reimbursement Task Force Opportunities Career Growth Voluntary plans: short- and long-term disability, additional life insurance coverage, accident, critical illness, hospital indemnity coverage, and legal insurance 401(k) program and receive a 4% match on employee contributions after one year.
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 03, 2024
Full time
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Company Description HOTEL OVERVIEW Strategically located in the heart of Singapore's shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore's landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia's largest spas, Willow Stream Spa. ABOUT OUR COMPANY At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us. Job Description OVERSEE AND MONITOR DAILY SPA OPERATIONS Lead Spa team to maximize treatment bookings and yield management Facility walk-through to ensure that standards are met Ensure adherence of department and facility policies Establish professional business relationship with all vendors and increase Spaproduct inventories Oversee the Spa renovation project and the reopening PROVIDE SPA / FITNESS EXPERIENCE THAT EXCEEDS GUESTS' EXPECTIONS Lead the team on a Heartist approach to personalizing the guest experience at the Spa DRIVE SPA REVENUE AND COST CONTROL Direct operations of facility, including short and long range strategic planning so that Spa operates cost effectively and efficiently Lead in implementation of 12-month marketing plan Identify new business and marketing opportunities Assist in the implementation of 12-month public relations program (calendar of events, media etc.) Work efficiently with Marketing Communications in all aspects of Spa/hotel promotion as required Promote and sell customized Spa programs to conference groups as required Meet with group meeting planners to sell Spa facility and programs as required Fiscal budgeting and analysis, including the preparation of annual budgets for the departments within the facility Approve payroll hours and hotel administered service charges / gratuity reports Review / approve purchase requisitions Prepare operations and capital improvement budget preparation Review expenditures to ensure that they are kept within operating budgets Review / approve all invoices before payment Review remuneration of salaried colleagues and independent contractors Control the cost of goods purchased, services supplied and labour necessary to the sales and production of our products and services MANAGEMENT AND LEADERSHIP OF THE SPA TEAM Recruit, train, develop and motivate members of the Spa team Ensure the establishment and execution of all departmental goals Ensure all safety practices of Willow Stream are adhered to by entire Spa team Conduct discussions /performance reviews with Spa team INVOLVEMENT AS A MEMBER OF THE HOTEL LEADERSHIP TEAM Act as a spokesperson for the Spa and the Brand Facilitate the needs/requirements of other departments with Spa: Engineering, Security, Finance, F&B, T&C, Sales & Marketing, Laundry & Property Maintenance Provide a level of Safety & Security for all guests/members Develop own knowledge and skills to grow as a business partner and leader Qualifications Qualifications: Minimum of 5 years of progressive experience in management position in Spa Experience in the hospitality industry is an asset Experience and education is one of the Spa disciplines of fitness or therapy is a significant asset Interpersonal skills to deal with guests and colleagues issues Good problem solving skills and effective decision maker
May 03, 2024
Full time
Company Description HOTEL OVERVIEW Strategically located in the heart of Singapore's shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore's landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia's largest spas, Willow Stream Spa. ABOUT OUR COMPANY At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us. Job Description OVERSEE AND MONITOR DAILY SPA OPERATIONS Lead Spa team to maximize treatment bookings and yield management Facility walk-through to ensure that standards are met Ensure adherence of department and facility policies Establish professional business relationship with all vendors and increase Spaproduct inventories Oversee the Spa renovation project and the reopening PROVIDE SPA / FITNESS EXPERIENCE THAT EXCEEDS GUESTS' EXPECTIONS Lead the team on a Heartist approach to personalizing the guest experience at the Spa DRIVE SPA REVENUE AND COST CONTROL Direct operations of facility, including short and long range strategic planning so that Spa operates cost effectively and efficiently Lead in implementation of 12-month marketing plan Identify new business and marketing opportunities Assist in the implementation of 12-month public relations program (calendar of events, media etc.) Work efficiently with Marketing Communications in all aspects of Spa/hotel promotion as required Promote and sell customized Spa programs to conference groups as required Meet with group meeting planners to sell Spa facility and programs as required Fiscal budgeting and analysis, including the preparation of annual budgets for the departments within the facility Approve payroll hours and hotel administered service charges / gratuity reports Review / approve purchase requisitions Prepare operations and capital improvement budget preparation Review expenditures to ensure that they are kept within operating budgets Review / approve all invoices before payment Review remuneration of salaried colleagues and independent contractors Control the cost of goods purchased, services supplied and labour necessary to the sales and production of our products and services MANAGEMENT AND LEADERSHIP OF THE SPA TEAM Recruit, train, develop and motivate members of the Spa team Ensure the establishment and execution of all departmental goals Ensure all safety practices of Willow Stream are adhered to by entire Spa team Conduct discussions /performance reviews with Spa team INVOLVEMENT AS A MEMBER OF THE HOTEL LEADERSHIP TEAM Act as a spokesperson for the Spa and the Brand Facilitate the needs/requirements of other departments with Spa: Engineering, Security, Finance, F&B, T&C, Sales & Marketing, Laundry & Property Maintenance Provide a level of Safety & Security for all guests/members Develop own knowledge and skills to grow as a business partner and leader Qualifications Qualifications: Minimum of 5 years of progressive experience in management position in Spa Experience in the hospitality industry is an asset Experience and education is one of the Spa disciplines of fitness or therapy is a significant asset Interpersonal skills to deal with guests and colleagues issues Good problem solving skills and effective decision maker
About Us: At Botrista, we are transforming beverage culture with intuitive drink-making technology guided by Nature herself. By allowing restaurants to easily expand menus without added complexity, we're driving incremental growth with the push of a button. Awarded as one of the Best California Startups in 2023, our beverage solution has created a new industry category, universally applicable to any cuisine, demographic, and business. Our machines are being rapidly deployed around the country for customers to experience & enjoy. We deliver a world of flavors at your fingertips by sourcing top-tier ingredients from around the globe. Thanks to valuable data collected through our integrated CloudBar system, we easily guide our partners through their drink menu innovation. Each drink is crafted by nature, and perfected by innovation - we'd love to have you be a part of it. Position Summary: As a Creative Director at our fast-paced startup, you will play a pivotal role in leading our creative team to deliver world-class design solutions. You'll work closely with cross-functional teams to develop and execute creative strategies that resonate with our target audience. This role requires a highly adaptable individual who is passionate about the food industry, willing to roll up their sleeves, and dedicated to fostering the growth of our design team. Requirements Lead and inspire a team of designers, providing mentorship, guidance, and constructive feedback to help them grow and excel in their roles. Collaborate with internal teams as well as clients to develop innovative creative concepts that elevate our brand and drive business growth. Oversee the creation of B2B and B2B2C content, including sales collateral, promotional materials, and digital assets, ensuring all deliverables meet the highest standards of quality and creativity. Drive innovation by continuously exploring emerging creative trends, fostering a culture that welcomes and integrates feedback, and championing genuine collaboration throughout the creative process. Manage external creative agencies and freelancers, ensuring high-quality deliverables on time and within budget. Spearhead the development and execution of the branding strategy, driving our brand to attain top-tier recognition globally and ensuring alignment with our company's vision and values. Develop and maintain comprehensive brand guidelines to uphold consistency across all communication channels, ensuring a cohesive and impactful brand presence. Cultivate a collaborative and inclusive team culture, where creativity thrives, and team members feel empowered to contribute their best work. Deliver impeccable brand presence at events, trade shows, conferences, sales enablements, leave behinds and other physical or digital experiences. Highly organized and detail-oriented, with the ability to manage multiple projects simultaneously in a fast-paced environment. A strategic thinker with a collaborative mindset and a passion for driving results. Qualifications: Bachelor's degree in design or a related field; Master's degree preferred. Minimum of 8 years of experience in a creative leadership role, with a strong preference for candidates who have excelled in the food and beverage or hospitality industry. Demonstrated success in elevating brands to top-tier status on a global scale, showcasing a proven ability to strategically position and differentiate brands within competitive markets. Proven track record of developing innovative and impactful creative campaigns that significantly enhance brand awareness and drive high levels of consumer engagement. Comprehensive understanding of B2B and B2B2C marketing strategies, coupled with extensive experience across both digital and traditional channels. Exceptional leadership, communication, and interpersonal skills, exemplifying the ability to inspire and motivate teams to achieve exceptional results. About Botrista: Botrista provides beverage platform to foodservice operators by leveraging easy-to-use equipment (the BotristaPro) alongside a line of pre-packaged ingredients (BiBs) to deliver a variety of craft beverages, including infused teas & lattes, flavored lemonades, iced coffees and more! Botrista enables brands to add a mini-tea shop to their menu without the operational complexities. Operators can now offer high margin items without the investment in a full bar. Our system takes up just 5-sq ft and enables customizable drink recipes at the touch of a button. We automate the portioning, dispensing and mixing process to deliver a fresh and consistently blended product in under 20 seconds. Salary Range: $150,000 - $190,000 Plus bonus and stock options Benefits Fully company-paid Medical and 99% company-paid Dental and Vision Insurance 15 days Paid Time Off, 7 sick days, 14 holidays, Wellness Benefits, Cell Phone and Internet reimbursement, 401K Beautiful new SF office with outdoor rooftop workspace Free beverages with our Bot, snacks, and Wednesday lunches
May 01, 2024
Full time
About Us: At Botrista, we are transforming beverage culture with intuitive drink-making technology guided by Nature herself. By allowing restaurants to easily expand menus without added complexity, we're driving incremental growth with the push of a button. Awarded as one of the Best California Startups in 2023, our beverage solution has created a new industry category, universally applicable to any cuisine, demographic, and business. Our machines are being rapidly deployed around the country for customers to experience & enjoy. We deliver a world of flavors at your fingertips by sourcing top-tier ingredients from around the globe. Thanks to valuable data collected through our integrated CloudBar system, we easily guide our partners through their drink menu innovation. Each drink is crafted by nature, and perfected by innovation - we'd love to have you be a part of it. Position Summary: As a Creative Director at our fast-paced startup, you will play a pivotal role in leading our creative team to deliver world-class design solutions. You'll work closely with cross-functional teams to develop and execute creative strategies that resonate with our target audience. This role requires a highly adaptable individual who is passionate about the food industry, willing to roll up their sleeves, and dedicated to fostering the growth of our design team. Requirements Lead and inspire a team of designers, providing mentorship, guidance, and constructive feedback to help them grow and excel in their roles. Collaborate with internal teams as well as clients to develop innovative creative concepts that elevate our brand and drive business growth. Oversee the creation of B2B and B2B2C content, including sales collateral, promotional materials, and digital assets, ensuring all deliverables meet the highest standards of quality and creativity. Drive innovation by continuously exploring emerging creative trends, fostering a culture that welcomes and integrates feedback, and championing genuine collaboration throughout the creative process. Manage external creative agencies and freelancers, ensuring high-quality deliverables on time and within budget. Spearhead the development and execution of the branding strategy, driving our brand to attain top-tier recognition globally and ensuring alignment with our company's vision and values. Develop and maintain comprehensive brand guidelines to uphold consistency across all communication channels, ensuring a cohesive and impactful brand presence. Cultivate a collaborative and inclusive team culture, where creativity thrives, and team members feel empowered to contribute their best work. Deliver impeccable brand presence at events, trade shows, conferences, sales enablements, leave behinds and other physical or digital experiences. Highly organized and detail-oriented, with the ability to manage multiple projects simultaneously in a fast-paced environment. A strategic thinker with a collaborative mindset and a passion for driving results. Qualifications: Bachelor's degree in design or a related field; Master's degree preferred. Minimum of 8 years of experience in a creative leadership role, with a strong preference for candidates who have excelled in the food and beverage or hospitality industry. Demonstrated success in elevating brands to top-tier status on a global scale, showcasing a proven ability to strategically position and differentiate brands within competitive markets. Proven track record of developing innovative and impactful creative campaigns that significantly enhance brand awareness and drive high levels of consumer engagement. Comprehensive understanding of B2B and B2B2C marketing strategies, coupled with extensive experience across both digital and traditional channels. Exceptional leadership, communication, and interpersonal skills, exemplifying the ability to inspire and motivate teams to achieve exceptional results. About Botrista: Botrista provides beverage platform to foodservice operators by leveraging easy-to-use equipment (the BotristaPro) alongside a line of pre-packaged ingredients (BiBs) to deliver a variety of craft beverages, including infused teas & lattes, flavored lemonades, iced coffees and more! Botrista enables brands to add a mini-tea shop to their menu without the operational complexities. Operators can now offer high margin items without the investment in a full bar. Our system takes up just 5-sq ft and enables customizable drink recipes at the touch of a button. We automate the portioning, dispensing and mixing process to deliver a fresh and consistently blended product in under 20 seconds. Salary Range: $150,000 - $190,000 Plus bonus and stock options Benefits Fully company-paid Medical and 99% company-paid Dental and Vision Insurance 15 days Paid Time Off, 7 sick days, 14 holidays, Wellness Benefits, Cell Phone and Internet reimbursement, 401K Beautiful new SF office with outdoor rooftop workspace Free beverages with our Bot, snacks, and Wednesday lunches
About Russo's On The Bay: At Russo's On The Bay, we take immense pride in crafting extraordinary events that leave a lasting imprint. With more than three decades of unwavering dedication, we have excelled in curating exquisite weddings, corporate gatherings, and social events for our esteemed clients and guests. We derive great joy from creating countless memorable occasions and fostering enduring relationships with satisfied customers who trust us implicitly with their most cherished moments - time and time again. From our committed and passionate team to our unwavering pursuit of excellence, every facet comes together effortlessly to create truly unforgettable experiences. About the Service Director Role: As the Service Director for our Front of House (FOH) catering and hospitality division, you will work closely with the General Manager, and will have the important task of ensuring the highest level of service excellence. Your role will be pivotal in achieving this goal. Your responsibilities will include: Lead, inspire, and support a diverse team of Front of House (FOH) service professionals to consistently deliver outstanding service quality and maintain the company's high standards. Administer FOH team member training programs as determined by GM. Work together with Service/Banquet Managers to build and cultivate a talented and energetic Front of House (FOH) seasonal team. Play an active role in the hiring process by conducting enjoyable interviews and providing thorough assistance and training. Encourage team members to thrive in their roles by enhancing their skills and celebrating their achievements. Coordinate with Service/ Banquet Managers to ensure development of FOH team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews. Oversee the execution of catering events from open to closing, ensuring meticulous attention to detail, and superior service delivery. Offer timely support to the service team by promptly resolving any issues or concerns that may arise. Build and maintain strong relationships with clients, understanding their needs, and ensuring their expectations are exceeded. Monitor performance and service quality and, under the guidance of the General Manager, execute enhancements to elevate guest satisfaction. Collaborate closely with different departments, specially BOH and FOH, to guarantee smooth coordination for successful events and delightful guest experiences. Requirements Bachelor's degree in Hospitality Management, Event Management, or a similar field. 4 -5 years of progressive experience in catering and hospitality, with 3 years in a managerial or leadership role. Proven track record of delivering exceptional service and managing high-profile events or venues. Strong leadership skills with the ability to inspire and develop a service-oriented team. Strong communication, organizational, and problem-solving skills. Proficient in Microsoft Suite Knowledge of TimePro, MailChimp (preferred not required) Work Schedule: Weekdays, Weekends, Holidays, Day, Evening, Night 8 to12 hour shifts Compensation Details Compensation: Salary ($70,000 - $80,000)/yr (Salary commensurate with experience) Disclaimer This Job Description is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Benefits Paid Time Off, Commuter Benefit, Retirement Benefit, Dining Discounts
May 01, 2024
Full time
About Russo's On The Bay: At Russo's On The Bay, we take immense pride in crafting extraordinary events that leave a lasting imprint. With more than three decades of unwavering dedication, we have excelled in curating exquisite weddings, corporate gatherings, and social events for our esteemed clients and guests. We derive great joy from creating countless memorable occasions and fostering enduring relationships with satisfied customers who trust us implicitly with their most cherished moments - time and time again. From our committed and passionate team to our unwavering pursuit of excellence, every facet comes together effortlessly to create truly unforgettable experiences. About the Service Director Role: As the Service Director for our Front of House (FOH) catering and hospitality division, you will work closely with the General Manager, and will have the important task of ensuring the highest level of service excellence. Your role will be pivotal in achieving this goal. Your responsibilities will include: Lead, inspire, and support a diverse team of Front of House (FOH) service professionals to consistently deliver outstanding service quality and maintain the company's high standards. Administer FOH team member training programs as determined by GM. Work together with Service/Banquet Managers to build and cultivate a talented and energetic Front of House (FOH) seasonal team. Play an active role in the hiring process by conducting enjoyable interviews and providing thorough assistance and training. Encourage team members to thrive in their roles by enhancing their skills and celebrating their achievements. Coordinate with Service/ Banquet Managers to ensure development of FOH team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews. Oversee the execution of catering events from open to closing, ensuring meticulous attention to detail, and superior service delivery. Offer timely support to the service team by promptly resolving any issues or concerns that may arise. Build and maintain strong relationships with clients, understanding their needs, and ensuring their expectations are exceeded. Monitor performance and service quality and, under the guidance of the General Manager, execute enhancements to elevate guest satisfaction. Collaborate closely with different departments, specially BOH and FOH, to guarantee smooth coordination for successful events and delightful guest experiences. Requirements Bachelor's degree in Hospitality Management, Event Management, or a similar field. 4 -5 years of progressive experience in catering and hospitality, with 3 years in a managerial or leadership role. Proven track record of delivering exceptional service and managing high-profile events or venues. Strong leadership skills with the ability to inspire and develop a service-oriented team. Strong communication, organizational, and problem-solving skills. Proficient in Microsoft Suite Knowledge of TimePro, MailChimp (preferred not required) Work Schedule: Weekdays, Weekends, Holidays, Day, Evening, Night 8 to12 hour shifts Compensation Details Compensation: Salary ($70,000 - $80,000)/yr (Salary commensurate with experience) Disclaimer This Job Description is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Benefits Paid Time Off, Commuter Benefit, Retirement Benefit, Dining Discounts
Job Description Westgate Resorts is actively seeking a visionary Food and Beverage Director to lead our team and shape a lasting organizational culture. Beyond immediate goals, we're looking for someone with the foresight to build a culture that stands strong into the future. In this pivotal role, you'll strategically foster a team-oriented culture, driving brand growth and departmental success. Your leadership will not only meet today's objectives but lay the foundation for enduring collaboration within the department. Your influence will be foundational in building a culture that lasts, whether you're taking the lead personally or entrusting your vision to our capable team. Join us on this exciting journey to contribute to a culture that goes beyond the ordinary. If you're ready to make a lasting impact, welcome to Westgate Resorts! Responsibilities Assist in outlet menu design/development. Conduct quarterly menu item sales analysis for each outlet. Develop and implement training programs which support increased profitability, safety and security. Analyzes F&B department monthly P&L statements, executes corrective action plans as necessary. Fields catering inquiries and assists with event coordination. Establish/maintain par level inventories of all F&B areas within department guidelines. Ensure compliance to product ordering, receiving and inventory control, (all F&B areas) within company/department procedures. Must work together with outlet managers to ensure proper operation of all Food & Beverage outlets. Increase sales through maintaining service level up to the defined outlet standards. Prepare and adjust outlet manager/supervisor schedules to ensure presence of management/supervisory staff on each shift with objective to meet customer service standards. Analyze each F&B outlet submitted month end and quarterly inventories auditing to ensure accuracies. Supervisory Responsibilities Manages subordinate supervisors who supervise employees in all F&B outlets. Is responsible for the overall direction, coordination and evaluation of all units. Directly supervises non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work: appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
May 01, 2024
Full time
Job Description Westgate Resorts is actively seeking a visionary Food and Beverage Director to lead our team and shape a lasting organizational culture. Beyond immediate goals, we're looking for someone with the foresight to build a culture that stands strong into the future. In this pivotal role, you'll strategically foster a team-oriented culture, driving brand growth and departmental success. Your leadership will not only meet today's objectives but lay the foundation for enduring collaboration within the department. Your influence will be foundational in building a culture that lasts, whether you're taking the lead personally or entrusting your vision to our capable team. Join us on this exciting journey to contribute to a culture that goes beyond the ordinary. If you're ready to make a lasting impact, welcome to Westgate Resorts! Responsibilities Assist in outlet menu design/development. Conduct quarterly menu item sales analysis for each outlet. Develop and implement training programs which support increased profitability, safety and security. Analyzes F&B department monthly P&L statements, executes corrective action plans as necessary. Fields catering inquiries and assists with event coordination. Establish/maintain par level inventories of all F&B areas within department guidelines. Ensure compliance to product ordering, receiving and inventory control, (all F&B areas) within company/department procedures. Must work together with outlet managers to ensure proper operation of all Food & Beverage outlets. Increase sales through maintaining service level up to the defined outlet standards. Prepare and adjust outlet manager/supervisor schedules to ensure presence of management/supervisory staff on each shift with objective to meet customer service standards. Analyze each F&B outlet submitted month end and quarterly inventories auditing to ensure accuracies. Supervisory Responsibilities Manages subordinate supervisors who supervise employees in all F&B outlets. Is responsible for the overall direction, coordination and evaluation of all units. Directly supervises non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work: appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
How would you like to work in nature's beauty instead of a building with four walls? I am looking for a highly talented Food & Beverage Director for a beautiful resort property with a large conference center. If you are motivated by a strong desire to be a positive part in the memories of guests, many using the facilities for momentous life events you do not want to miss out on this opportunity - apply today! Lead, direct, motivate, and hold accountable a team of professionals in order to meet and exceed goals. Maintain high standards for all campus food and beverage operations. Follow all health policies and requirements. Project can-do, winning-type attitude with high energy and enthusiasm to entire team. Hire, develop, and nurture tomorrow's managers and leaders. Requirements At least 2 years experience as a Food & Beverage Director (with Food & Beverage / Kitchen responsibilities) in a restaurant, hotel, resort, banquet center, or conference center. No more than 2 jobs in the last 5 years, 3 jobs in the last 9 years, unless you relocated or a location was closed or sold. Ability to articulate personal and team-led success stories. Valid unrestricted driver license. Strong leadership qualities. Equal Employment Opportunity Benefits Enjoy State benefits as part of employment including: Medical, dental, vision,100% funded retirement plan, Deferred compensation program, 9 paid holidays (Bonus pay if you also work the vacation), Paid Time Off (PTO), New parent leave, College loan reimbursement, Tuition reimbursement ($5,250/year)
May 01, 2024
Full time
How would you like to work in nature's beauty instead of a building with four walls? I am looking for a highly talented Food & Beverage Director for a beautiful resort property with a large conference center. If you are motivated by a strong desire to be a positive part in the memories of guests, many using the facilities for momentous life events you do not want to miss out on this opportunity - apply today! Lead, direct, motivate, and hold accountable a team of professionals in order to meet and exceed goals. Maintain high standards for all campus food and beverage operations. Follow all health policies and requirements. Project can-do, winning-type attitude with high energy and enthusiasm to entire team. Hire, develop, and nurture tomorrow's managers and leaders. Requirements At least 2 years experience as a Food & Beverage Director (with Food & Beverage / Kitchen responsibilities) in a restaurant, hotel, resort, banquet center, or conference center. No more than 2 jobs in the last 5 years, 3 jobs in the last 9 years, unless you relocated or a location was closed or sold. Ability to articulate personal and team-led success stories. Valid unrestricted driver license. Strong leadership qualities. Equal Employment Opportunity Benefits Enjoy State benefits as part of employment including: Medical, dental, vision,100% funded retirement plan, Deferred compensation program, 9 paid holidays (Bonus pay if you also work the vacation), Paid Time Off (PTO), New parent leave, College loan reimbursement, Tuition reimbursement ($5,250/year)
This position is based in the Cincinnati, Ohio area providing support to our growing Ohio market! Extensive travel required. What you will do Provide our guests with unique and authentic experiences that will embody friendly and professional service and extraordinary food quality in a high-quality well-maintained environment. Some of your responsibilities will include: Lead, manage, and supervise the overall operations of food and beverage outlets across the Midwest region, ensuring operational excellence and adherence to company standards Develop strategic plans to increase profitability, efficiency, and market share in the region Uphold the highest standards of food safety and sanitation, and ensure all locations are in compliance with health regulations Recruit, train, and mentor a diverse team of managers and staff, promoting a culture of high performance, excellent customer service, and team collaboration Collaborate closely with chefs and culinary teams to develop innovative, seasonal menus that cater to diverse tastes and leverage local ingredients Oversee inventory management, including procurement of supplies, negotiation with suppliers, and cost control measures Address and resolve customer service issues, ensuring a high level of guest satisfaction Plan, organize, and oversee catering operations for special events, including corporate functions, weddings, and large-scale gatherings Conduct market analysis to identify trends, competitive landscape, and potential growth opportunities in the food and beverage sector Represent the company in regional events and foster relationships with community and industry partners Prepare and manage the regional budget, set financial goals, and analyze financial performance and variances Ensure all outlets are compliant with legal, regulatory, and company policies and procedures Foster an environment of continuous improvement and innovation in service and operations What you bring to the table 3+ years of oversight as multi unit operator overseeing a variety of concepts Demonstrable skills in budgeting, forecasting, and expense management Ability to diplomatically handle a variety of employee and guest interactions Ability to regularly apply independent judgment and discretion while interpreting a variety of instructions in assessing the importance of projects and priorities Impeccable integrity Previous knowledge of systems: ProfitSage, Micros, Toast, Kronos, MS Office Suite Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 01, 2024
Full time
This position is based in the Cincinnati, Ohio area providing support to our growing Ohio market! Extensive travel required. What you will do Provide our guests with unique and authentic experiences that will embody friendly and professional service and extraordinary food quality in a high-quality well-maintained environment. Some of your responsibilities will include: Lead, manage, and supervise the overall operations of food and beverage outlets across the Midwest region, ensuring operational excellence and adherence to company standards Develop strategic plans to increase profitability, efficiency, and market share in the region Uphold the highest standards of food safety and sanitation, and ensure all locations are in compliance with health regulations Recruit, train, and mentor a diverse team of managers and staff, promoting a culture of high performance, excellent customer service, and team collaboration Collaborate closely with chefs and culinary teams to develop innovative, seasonal menus that cater to diverse tastes and leverage local ingredients Oversee inventory management, including procurement of supplies, negotiation with suppliers, and cost control measures Address and resolve customer service issues, ensuring a high level of guest satisfaction Plan, organize, and oversee catering operations for special events, including corporate functions, weddings, and large-scale gatherings Conduct market analysis to identify trends, competitive landscape, and potential growth opportunities in the food and beverage sector Represent the company in regional events and foster relationships with community and industry partners Prepare and manage the regional budget, set financial goals, and analyze financial performance and variances Ensure all outlets are compliant with legal, regulatory, and company policies and procedures Foster an environment of continuous improvement and innovation in service and operations What you bring to the table 3+ years of oversight as multi unit operator overseeing a variety of concepts Demonstrable skills in budgeting, forecasting, and expense management Ability to diplomatically handle a variety of employee and guest interactions Ability to regularly apply independent judgment and discretion while interpreting a variety of instructions in assessing the importance of projects and priorities Impeccable integrity Previous knowledge of systems: ProfitSage, Micros, Toast, Kronos, MS Office Suite Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Job title Assistant Director of Dining Services Reports to Director of Operations Department Dining Services Administration FLSA Status Full-Time, Exempt Position Summary Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Supervises and directs the activities of the CDS dining service operations which may include catering and concessions. Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards. Modernizes and improves food production and service techniques. Recommends new concepts and service points. Maintains pricing and portion standards and FSA policies in all units. In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed. Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires. Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process. Responsible for the marketing of units under their jurisdiction. Responsible for developing budgets, and monitoring and operating the units within the approved budgets. Maintains excellent public relations with the student body as well as the college community. Assists or may oversee the catering division with catering operations. Assists or may oversee a student based dining service review committee. Work on projects as assigned by the Director of Operations or Executive Director. Participate on campus committees as directed. Assists or may oversee specific support departments of the dining operations. Education and Training Bachelor's degree plus three years' experience ( or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise Desired Qualifications Committed to service excellence. Ability to handle multitasking effectively. Good visual acuity for reading reports, computer work, etc. Experience with University food service is preferred. Exceptional organizational, interpersonal, and communication skills required. Must be computer literate and familiar with MS Office and computerized food production systems. Catering background preferred. Work Environment The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Ability to lift, bend, reach, and any other physical demands of the position. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Prefer ServSafe and TIPS Certification Travel Travel between campus' and may need to attend conferences, special events Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 01, 2024
Full time
Job title Assistant Director of Dining Services Reports to Director of Operations Department Dining Services Administration FLSA Status Full-Time, Exempt Position Summary Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Supervises and directs the activities of the CDS dining service operations which may include catering and concessions. Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards. Modernizes and improves food production and service techniques. Recommends new concepts and service points. Maintains pricing and portion standards and FSA policies in all units. In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed. Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires. Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process. Responsible for the marketing of units under their jurisdiction. Responsible for developing budgets, and monitoring and operating the units within the approved budgets. Maintains excellent public relations with the student body as well as the college community. Assists or may oversee the catering division with catering operations. Assists or may oversee a student based dining service review committee. Work on projects as assigned by the Director of Operations or Executive Director. Participate on campus committees as directed. Assists or may oversee specific support departments of the dining operations. Education and Training Bachelor's degree plus three years' experience ( or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise Desired Qualifications Committed to service excellence. Ability to handle multitasking effectively. Good visual acuity for reading reports, computer work, etc. Experience with University food service is preferred. Exceptional organizational, interpersonal, and communication skills required. Must be computer literate and familiar with MS Office and computerized food production systems. Catering background preferred. Work Environment The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Ability to lift, bend, reach, and any other physical demands of the position. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Prefer ServSafe and TIPS Certification Travel Travel between campus' and may need to attend conferences, special events Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Presbyterian Homes & Services
Saint Paul, Minnesota
Min Max Overview Presbyterian Homes & Services - Highland Path is seeking a Nutrition & Culinary Services Director to join our team. The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices. Schedule/Hours: This is a full time position, 40 hours/week. Salary: The salary range is 40k - 50k, based on experience. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader. The Nutrition & Culinary Services Director directly supervises Nutrition & Culinary Services staff including the Cooks/Chefs and Servers. The Nutrition & Culinary Services Director oversees the use of contracted services for the Nutrition & Culinary Services program. ABOUT THIS COMMUNITY Highland Path is located in one of St. Paul's favorite neighborhoods. With independent living, assisted living and memory care apartment homes, Highland Path offers the support and care seniors need to maintain their independence; along with a wealth of amenities designed to keep residents engaged, active and happy! This community offers Independent Living, Assisted Living, and Assisted Living with Memory Care Address: 1925 Norfolk Ave., St. Paul, MN 55116 As an employee you can take advantage of a variety of amenities such as:-Underground Parking Employee Appreciation Events Responsibilities The Nutrition & Culinary Services Director has responsibility as a member of the site leadership team to participate in the planning and implementation of strategies and programming that assure high quality customer meals while achieving short and long-term operational goals and objectives for the site. Customer Meals Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Customer Dining Create a positive dining experience for customers that promotes their independence, choice and overall well being. Encourage resident participation in the dining program, and meal activities. Oversee the entire dining process for all customers. Nutrition Program - Care Centers Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Qualifications Housing and Assisted Living: Current Food Safety Certification. Three to five (3 - 5) years' leadership experience in food service. Demonstrated competencies in food service management and operations, quality management, staff development, cooking, clinical nutrition for the elderly, and community outreach. Must have flexibility, personal integrity, and the ability to work effectively with residents, coworkers, family members, visitors, and the general public. Demonstrated compatibility with PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. About PHS Based in St. Paul, Minnesota-Presbyterian Homes & Services (PHS) is a nonprofit, faith-based organization providing a broad array of high-quality housing choices, care options and services for older adults. There are over 7,500 team members like you at PHS, serving more than 26,000 older adults through 60+ PHS-affiliated senior living communities in Minnesota, Iowa and Wisconsin, and through Optage and other community services. PHS is also co-owner of Genevive, the largest geriatric primary care practice in MN, providing comprehensive care for over 15,000 older adults. An Innovative Leader: Established in 1955, PHS has earned the reputation as an Innovative Leader dedicated to promoting independence, purposeful living, and overall well-being. PHS is now one of the largest nonprofit senior housing and services providers in the US.Our strong focus on our employees, means we are committed to an environment where you are valued and empowered to make a difference. With a strong commitment to team growth from within, roughly 80% of leadership roles are filled through the development of people like you. To learn more about PHS culture, benefits and team development, we invite you to visit the "Careers" section of our website.Let's get you started. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance.
Apr 26, 2024
Full time
Min Max Overview Presbyterian Homes & Services - Highland Path is seeking a Nutrition & Culinary Services Director to join our team. The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices. Schedule/Hours: This is a full time position, 40 hours/week. Salary: The salary range is 40k - 50k, based on experience. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader. The Nutrition & Culinary Services Director directly supervises Nutrition & Culinary Services staff including the Cooks/Chefs and Servers. The Nutrition & Culinary Services Director oversees the use of contracted services for the Nutrition & Culinary Services program. ABOUT THIS COMMUNITY Highland Path is located in one of St. Paul's favorite neighborhoods. With independent living, assisted living and memory care apartment homes, Highland Path offers the support and care seniors need to maintain their independence; along with a wealth of amenities designed to keep residents engaged, active and happy! This community offers Independent Living, Assisted Living, and Assisted Living with Memory Care Address: 1925 Norfolk Ave., St. Paul, MN 55116 As an employee you can take advantage of a variety of amenities such as:-Underground Parking Employee Appreciation Events Responsibilities The Nutrition & Culinary Services Director has responsibility as a member of the site leadership team to participate in the planning and implementation of strategies and programming that assure high quality customer meals while achieving short and long-term operational goals and objectives for the site. Customer Meals Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Customer Dining Create a positive dining experience for customers that promotes their independence, choice and overall well being. Encourage resident participation in the dining program, and meal activities. Oversee the entire dining process for all customers. Nutrition Program - Care Centers Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Qualifications Housing and Assisted Living: Current Food Safety Certification. Three to five (3 - 5) years' leadership experience in food service. Demonstrated competencies in food service management and operations, quality management, staff development, cooking, clinical nutrition for the elderly, and community outreach. Must have flexibility, personal integrity, and the ability to work effectively with residents, coworkers, family members, visitors, and the general public. Demonstrated compatibility with PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. About PHS Based in St. Paul, Minnesota-Presbyterian Homes & Services (PHS) is a nonprofit, faith-based organization providing a broad array of high-quality housing choices, care options and services for older adults. There are over 7,500 team members like you at PHS, serving more than 26,000 older adults through 60+ PHS-affiliated senior living communities in Minnesota, Iowa and Wisconsin, and through Optage and other community services. PHS is also co-owner of Genevive, the largest geriatric primary care practice in MN, providing comprehensive care for over 15,000 older adults. An Innovative Leader: Established in 1955, PHS has earned the reputation as an Innovative Leader dedicated to promoting independence, purposeful living, and overall well-being. PHS is now one of the largest nonprofit senior housing and services providers in the US.Our strong focus on our employees, means we are committed to an environment where you are valued and empowered to make a difference. With a strong commitment to team growth from within, roughly 80% of leadership roles are filled through the development of people like you. To learn more about PHS culture, benefits and team development, we invite you to visit the "Careers" section of our website.Let's get you started. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance.
Additional Information AAA Hotel Classification; relocation assistance is available Job Number Job Category Golf, Fitness, & Entertainment Location Wailea Beach Resort - Marriott Maui, 3700 Wailea Alanui Drive, Wailea, Hawaii, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? Y Position Type Management JOB SUMMARY Supports all aspects of the pool and beach areas, including overall maintenance, daily upkeep, cleanliness and the operation of cabana units. Provides and models service behavior to guests and employees. Reinforces appropriate culture to provide service to guests. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Position works with direct reports to implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives while meeting financial goals. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the recreation/health club operations or related professional area. OR 2-year degree from an accredited university in Health Education, Physical Education, Hotel and Restaurant Management, or related major; no work experience required. CORE WORK ACTIVITIES Managing Recreation Operations Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Monitors quality, standards and meets the expectations of the customers on a daily basis. Demonstrates knowledge of job-relevant issues, products, systems, and processes. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Schedules events, programs, and activities, as well as the work of others. Provides personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. Developing specific goals and plans to prioritize, organize, and accomplish your work. Manages outside vendors including water sports and scuba. Orders and manages necessary supplies. Ensures workers have supplies, equipment, tools, and uniforms necessary to do their jobs. Develops and manages the children's program (e.g., coordinates activities, purchases equipment and supplies etc.). Manages group activities including sand painting, bon fires, and team building events. Manages pool and beach areas, including overall maintenance, daily upkeep and cleanliness, and the operation of cabana units. Providing and Ensuring Exceptional Customer Service Serves as a role model to demonstrate appropriate behaviors. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Conducting Human Resources Activities Oversees all Human Resources activities in the Recreation Department. Oversees employee satisfaction and guest satisfaction results, and ensures corrective action is taken when needed. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Participates in the performance appraisal system process, giving feedback when needed. Coordinates all training activities for employees in department. Encourages and builds mutual trust, respect, and cooperation among team members. Communicates expectations and performance objectives to subordinates; subordinates are also open to raise questions and/or concerns. The salary range for this position is $75,000.00 to $99,000.00 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Apr 21, 2024
Full time
Additional Information AAA Hotel Classification; relocation assistance is available Job Number Job Category Golf, Fitness, & Entertainment Location Wailea Beach Resort - Marriott Maui, 3700 Wailea Alanui Drive, Wailea, Hawaii, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? Y Position Type Management JOB SUMMARY Supports all aspects of the pool and beach areas, including overall maintenance, daily upkeep, cleanliness and the operation of cabana units. Provides and models service behavior to guests and employees. Reinforces appropriate culture to provide service to guests. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Position works with direct reports to implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives while meeting financial goals. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the recreation/health club operations or related professional area. OR 2-year degree from an accredited university in Health Education, Physical Education, Hotel and Restaurant Management, or related major; no work experience required. CORE WORK ACTIVITIES Managing Recreation Operations Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Monitors quality, standards and meets the expectations of the customers on a daily basis. Demonstrates knowledge of job-relevant issues, products, systems, and processes. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Schedules events, programs, and activities, as well as the work of others. Provides personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. Developing specific goals and plans to prioritize, organize, and accomplish your work. Manages outside vendors including water sports and scuba. Orders and manages necessary supplies. Ensures workers have supplies, equipment, tools, and uniforms necessary to do their jobs. Develops and manages the children's program (e.g., coordinates activities, purchases equipment and supplies etc.). Manages group activities including sand painting, bon fires, and team building events. Manages pool and beach areas, including overall maintenance, daily upkeep and cleanliness, and the operation of cabana units. Providing and Ensuring Exceptional Customer Service Serves as a role model to demonstrate appropriate behaviors. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Conducting Human Resources Activities Oversees all Human Resources activities in the Recreation Department. Oversees employee satisfaction and guest satisfaction results, and ensures corrective action is taken when needed. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Participates in the performance appraisal system process, giving feedback when needed. Coordinates all training activities for employees in department. Encourages and builds mutual trust, respect, and cooperation among team members. Communicates expectations and performance objectives to subordinates; subordinates are also open to raise questions and/or concerns. The salary range for this position is $75,000.00 to $99,000.00 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
The University of Notre Dame Enterprises and Events (UEE) division is currently hiring for the position of Assistant Program Director within Nutrition Services. The UEE division leads the University's event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives. Why this position? This position assists the Program Director, Nutrition Services in developing, implementing, and maintaining nutritional programs for Notre Dame Campus Dining. This individual will also assist in representing Campus Dining in campus-wide initiatives that require or would benefit from nutritional programming. This individual would assist in evaluating students', faculty/staff, and guests' dietary and nutritional needs; provide nutritional counseling and advice one-on-one or in a group setting; create nutritional plans; help those with food allergies or dietary conditions safely navigate the dining halls and their meal plans; assess for eating disorders and provide referrals as needed; monitor and ensure accuracy of nutritional and allergen information in NetMenu and MDI interfaces; help provide nutritional advisement for other Campus Dining team members; and pursue and evaluate new products and information that would benefit our customers and department. UEE Commitments to a Diverse and Inclusive Culture To treat every person with dignity and respect To value our cultural differences To harness the strength of our diversity To commit ourselves to the mission of equality for all To be diligent in our efforts to listen, learn, and grow with one another
Apr 17, 2024
Full time
The University of Notre Dame Enterprises and Events (UEE) division is currently hiring for the position of Assistant Program Director within Nutrition Services. The UEE division leads the University's event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives. Why this position? This position assists the Program Director, Nutrition Services in developing, implementing, and maintaining nutritional programs for Notre Dame Campus Dining. This individual will also assist in representing Campus Dining in campus-wide initiatives that require or would benefit from nutritional programming. This individual would assist in evaluating students', faculty/staff, and guests' dietary and nutritional needs; provide nutritional counseling and advice one-on-one or in a group setting; create nutritional plans; help those with food allergies or dietary conditions safely navigate the dining halls and their meal plans; assess for eating disorders and provide referrals as needed; monitor and ensure accuracy of nutritional and allergen information in NetMenu and MDI interfaces; help provide nutritional advisement for other Campus Dining team members; and pursue and evaluate new products and information that would benefit our customers and department. UEE Commitments to a Diverse and Inclusive Culture To treat every person with dignity and respect To value our cultural differences To harness the strength of our diversity To commit ourselves to the mission of equality for all To be diligent in our efforts to listen, learn, and grow with one another
Min Max Overview Presbyterian Homes & Services - Croixdale is seeking a Nutrition & Culinary Services Director to join our team. The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader. The Nutrition & Culinary Services Director directly supervises Nutrition & Culinary Services staff including Assistant Director, Executive Chefs, Supervisors, Nutrition Coordinator, Cooks/Chefs, Servers and Lead Servers. The Nutrition & Culinary Services Director oversees the use of contracted services for the Nutrition & Culinary Services program. ABOUT THIS COMMUNITY Croixdale750 Highway 95 NorthBayport, MN 55003For decades, Croixdale has been a vital part of the warm and inviting Bayport community. Employees and residents enjoy the nearby views of the St. Croix River and the convenience of local restaurants. As an employee you can take advantage of a variety of amenities such as:- Off-street parking (garage parking available for a monthly fee)-Great Employee events & celebrations!- Discounted employee meals- Free Fitness Center accessThis community offers the following care options: Assisted Living, Assisted Living with Memory Care Responsibilities The Nutrition & Culinary Services Director has responsibility as a member of the site leadership team to participate in the planning and implementation of strategies and programming that assure high quality customer meals while achieving short and long-term operational goals and objectives for the site. Customer Meals Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Customer Dining Create a positive dining experience for customers that promotes their independence, choice and overall well being. Encourage resident participation in the dining program, and meal activities. Oversee the entire dining process for all customers. Nutrition Program - Care Centers Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Qualifications Care Center: Enrolled in or a graduate of a dietary manager course with current state certification. Housing and Assisted Living: Current Food Safety Certification. Three to five (3 - 5) years' leadership experience in food service. Demonstrated competencies in food service management and operations, quality management, staff development, cooking, clinical nutrition for the elderly, and community outreach. Must have flexibility, personal integrity, and the ability to work effectively with residents, coworkers, family members, visitors, and the general public. Demonstrated compatibility with PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. About PHS Based in St. Paul, Minnesota-Presbyterian Homes & Services (PHS) is a nonprofit, faith-based organization providing a broad array of high-quality housing choices, care options and services for older adults. There are over 7,500 team members like you at PHS, serving more than 26,000 older adults through 60+ PHS-affiliated senior living communities in Minnesota, Iowa and Wisconsin, and through Optage and other community services. PHS is also co-owner of Genevive, the largest geriatric primary care practice in MN, providing comprehensive care for over 15,000 older adults. An Innovative Leader: Established in 1955, PHS has earned the reputation as an Innovative Leader dedicated to promoting independence, purposeful living, and overall well-being. PHS is now one of the largest nonprofit senior housing and services providers in the US.Our strong focus on our employees, means we are committed to an environment where you are valued and empowered to make a difference. With a strong commitment to team growth from within, roughly 80% of leadership roles are filled through the development of people like you. To learn more about PHS culture, benefits and team development, we invite you to visit the "Careers" section of our website.Let's get you started. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance.
Apr 17, 2024
Full time
Min Max Overview Presbyterian Homes & Services - Croixdale is seeking a Nutrition & Culinary Services Director to join our team. The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader. The Nutrition & Culinary Services Director directly supervises Nutrition & Culinary Services staff including Assistant Director, Executive Chefs, Supervisors, Nutrition Coordinator, Cooks/Chefs, Servers and Lead Servers. The Nutrition & Culinary Services Director oversees the use of contracted services for the Nutrition & Culinary Services program. ABOUT THIS COMMUNITY Croixdale750 Highway 95 NorthBayport, MN 55003For decades, Croixdale has been a vital part of the warm and inviting Bayport community. Employees and residents enjoy the nearby views of the St. Croix River and the convenience of local restaurants. As an employee you can take advantage of a variety of amenities such as:- Off-street parking (garage parking available for a monthly fee)-Great Employee events & celebrations!- Discounted employee meals- Free Fitness Center accessThis community offers the following care options: Assisted Living, Assisted Living with Memory Care Responsibilities The Nutrition & Culinary Services Director has responsibility as a member of the site leadership team to participate in the planning and implementation of strategies and programming that assure high quality customer meals while achieving short and long-term operational goals and objectives for the site. Customer Meals Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Customer Dining Create a positive dining experience for customers that promotes their independence, choice and overall well being. Encourage resident participation in the dining program, and meal activities. Oversee the entire dining process for all customers. Nutrition Program - Care Centers Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Qualifications Care Center: Enrolled in or a graduate of a dietary manager course with current state certification. Housing and Assisted Living: Current Food Safety Certification. Three to five (3 - 5) years' leadership experience in food service. Demonstrated competencies in food service management and operations, quality management, staff development, cooking, clinical nutrition for the elderly, and community outreach. Must have flexibility, personal integrity, and the ability to work effectively with residents, coworkers, family members, visitors, and the general public. Demonstrated compatibility with PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. About PHS Based in St. Paul, Minnesota-Presbyterian Homes & Services (PHS) is a nonprofit, faith-based organization providing a broad array of high-quality housing choices, care options and services for older adults. There are over 7,500 team members like you at PHS, serving more than 26,000 older adults through 60+ PHS-affiliated senior living communities in Minnesota, Iowa and Wisconsin, and through Optage and other community services. PHS is also co-owner of Genevive, the largest geriatric primary care practice in MN, providing comprehensive care for over 15,000 older adults. An Innovative Leader: Established in 1955, PHS has earned the reputation as an Innovative Leader dedicated to promoting independence, purposeful living, and overall well-being. PHS is now one of the largest nonprofit senior housing and services providers in the US.Our strong focus on our employees, means we are committed to an environment where you are valued and empowered to make a difference. With a strong commitment to team growth from within, roughly 80% of leadership roles are filled through the development of people like you. To learn more about PHS culture, benefits and team development, we invite you to visit the "Careers" section of our website.Let's get you started. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance.
Job Description Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Perks & Benefits: All Steamboat employees are eligible for a Steamboat and Alterra Mountain ski pass for you and eligible dependents, competitive compensation, free bus passes to surrounding areas, retail/rental discounts, food & beverage discounts, industry pro deal discounts, friends & family discounted tickets (subject to restrictions, reservations and/or blackout dates.) Steamboat also offers a 401(k) plan with a generous company match, (eligibility rules apply), Employee Assistance Program, and a chance to learn and advance within Steamboat Ski & Resort Corp. Steamboat employees are also eligible for discounted tuition with partner online universities for all Alterra Mountain Company employees to further their education. Employees who are Year Round (Full-Time or Flex Year Round) are eligible for medical, dental, vision, legal plan, pet insurance, PTO and Vacation, Paid Parental Leave, health saving account with employer contribution as well as the perks and benefits that all Steamboat employees enjoy. Our parent company Alterra Mountain Company headquartered in Denver, Colorado is a collection of iconic year-round resorts, the world's largest heli-skiing operation, and Ikon Pass - the premier ski and snowboard season pass offering access to more than 50 iconic mountain destinations around the world. A career with Steamboat Ski & Resort Corporation is more than what you do today; it's being part of creating a community rooted in the spirit of the mountains, united by a passion for adventure, and celebrating the legendary adventures and enduring memories that mountains bring to everyone. BESIDES WORKING SOMEWHERE AWESOME, WHAT'S IN IT FOR YOU? Free Alterra Mountain Pass for all eligible employees and eligible dependents for winter and summer, and a free IKON Pass to eligible employees. Discounted skiing + riding for friends and family of eligible employees. Flexible Time Off (FTO) and Sick Time policies for eligible employees to rest, relax and recharge. Dining discounts, retail and rental discounts, ski, or snowboard lessons. Generous discounts on outdoor gear, apparel, rental cars, etc. Medical, dental, vision, life, AD&D, short-term & long-term disability insurance, EAP, HSAs, FSAs, and more 401(k) plan with generous company match Discounted tuition with a partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to six weeks for eligible employees Free regional bus pass. For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at -responsibility. Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce. For information on Steamboat Ski Resort's Social Responsibility work, please see our webpage at To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. POSITION SUMMARY Steamboat Ski & Resort Corp is looking for a new Catering & Conference Services Manager. Resume and cover letter required. ESSENTIAL DUTIES General Responsibilities Keep all Delphi accounts and bookings up to standards developed by Hotel. Solicit new business opportunities for hotel, including cold calling, sales blitzes, meeting with prospective clients, etc. Provide superior service to our customers (internal and external) at all times. Respond to written and telephone inquiries for the defined market. (15 rooms per night and less) Prepare written proposals and contact letters detailing deposit amounts, due dates, attrition clauses and other agreed upon criteria required to secure group business. Plan all aspects of conference services provided by the Resort. Be the primary contact for all conference client requests to include but not limited to: Lodging, Banquet F&B, transportation, entertainment, retail, spa, activities, information technology, decorations, lift tickets, off site excursions, and billing. Negotiate pricing with the client based on the entire scope of the conference needs. Exercise discretion and judgment to determine the best scenarios for the client based on size, budget, length of stay, eligible repeat business, media exposure, community relations and multiple revenue center opportunities. Determine deposit and payment schedules based on Hotel guidelines. Monitor deposits as scheduled. Prepare and maintain financial documents and reports. Compile a variety of information from both manual and computerized records and files for regular and special reports in response to specific requests by the supervisor. Document and distribute work as requested by the client to various operational departments via Banquet Event Orders and Conference Resumes as Hotel procedures dictate. Provide detailed descriptions of services, product, pricing, timing, location and layout of each individual event. Anticipate the group's impact on Resort operations both directly and casually affected by the events. Notify Resort operations of actual and potential impacts whenever possible via the Conference Resume and direct communication. Monitor actual events as appropriate. Assure that the event is understood and confirmed by the Resort's Operations management as set forth in the Banquet Event Order and Conference Resume. Report client feedback to Hotel and Resort operations supervisors and managers to evaluate event planning and performance on an ongoing regular basis. Communicate improved communication and performance procedures to the Conference Services staff through the Director of F&B. Carry out special assignments as requested by the client. Delegate these tasks where standard Hotel operations procedures exist or perform the task personally where no standard exists. Charge appropriately as set forth in policy for services rendered to group clients. Work with the client, Resort operations managers and the Director of F&B to determine charges for unusual service and product requests. Deal regularly with a variety of outside individuals/organizations, including clients, potential clients and vendors. Represent the Resort to a variety of regional and national hospitality groups. Occasional need to meet groups upon arrival or execution of event. Perform other tasks as assigned including weekend and after hour duties. Other duties as assigned REQUIRED QUALIFICATIONS 1 to 3 years of relevant clerical and administrative experience, or a combination of education and experience from which comparable knowledge and skills are required. Must be at least 18 years of age Must be able to sit for long periods of time Knowledge of Microsoft Office with extensive knowledge of Excel. Knowledge of Delphi software helpful, but not required. Experience in organizing and maintaining moderately complex filing, computerized record systems. Good basic administrative and/or organizational skills. Experience in organizing and maintaining moderately complex filing, computerized record systems. Broad base knowledge and skills in food service management, including menu planning, cooking/food preparation operations, dining rooms set-up and service, wine service, ordering, staffing, pricing, and budgeting. Hotel experience preferred. Must have valid driver's license without limitations or restrictions and meet company's insurability standards (will be required to complete Motor Vehicle Record). Ability to problem-solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates, and co-workers. Ability to be a consistent role model for company's Service Excellence standards. EDUCATION REQUIREMENTS High school diploma or GED equivalent The base salary range below represents the low and high end of the Steamboat Ski and Resort Corporation salary range for this position . click apply for full job details
May 10, 2024
Full time
Job Description Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Perks & Benefits: All Steamboat employees are eligible for a Steamboat and Alterra Mountain ski pass for you and eligible dependents, competitive compensation, free bus passes to surrounding areas, retail/rental discounts, food & beverage discounts, industry pro deal discounts, friends & family discounted tickets (subject to restrictions, reservations and/or blackout dates.) Steamboat also offers a 401(k) plan with a generous company match, (eligibility rules apply), Employee Assistance Program, and a chance to learn and advance within Steamboat Ski & Resort Corp. Steamboat employees are also eligible for discounted tuition with partner online universities for all Alterra Mountain Company employees to further their education. Employees who are Year Round (Full-Time or Flex Year Round) are eligible for medical, dental, vision, legal plan, pet insurance, PTO and Vacation, Paid Parental Leave, health saving account with employer contribution as well as the perks and benefits that all Steamboat employees enjoy. Our parent company Alterra Mountain Company headquartered in Denver, Colorado is a collection of iconic year-round resorts, the world's largest heli-skiing operation, and Ikon Pass - the premier ski and snowboard season pass offering access to more than 50 iconic mountain destinations around the world. A career with Steamboat Ski & Resort Corporation is more than what you do today; it's being part of creating a community rooted in the spirit of the mountains, united by a passion for adventure, and celebrating the legendary adventures and enduring memories that mountains bring to everyone. BESIDES WORKING SOMEWHERE AWESOME, WHAT'S IN IT FOR YOU? Free Alterra Mountain Pass for all eligible employees and eligible dependents for winter and summer, and a free IKON Pass to eligible employees. Discounted skiing + riding for friends and family of eligible employees. Flexible Time Off (FTO) and Sick Time policies for eligible employees to rest, relax and recharge. Dining discounts, retail and rental discounts, ski, or snowboard lessons. Generous discounts on outdoor gear, apparel, rental cars, etc. Medical, dental, vision, life, AD&D, short-term & long-term disability insurance, EAP, HSAs, FSAs, and more 401(k) plan with generous company match Discounted tuition with a partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to six weeks for eligible employees Free regional bus pass. For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at -responsibility. Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce. For information on Steamboat Ski Resort's Social Responsibility work, please see our webpage at To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. POSITION SUMMARY Steamboat Ski & Resort Corp is looking for a new Catering & Conference Services Manager. Resume and cover letter required. ESSENTIAL DUTIES General Responsibilities Keep all Delphi accounts and bookings up to standards developed by Hotel. Solicit new business opportunities for hotel, including cold calling, sales blitzes, meeting with prospective clients, etc. Provide superior service to our customers (internal and external) at all times. Respond to written and telephone inquiries for the defined market. (15 rooms per night and less) Prepare written proposals and contact letters detailing deposit amounts, due dates, attrition clauses and other agreed upon criteria required to secure group business. Plan all aspects of conference services provided by the Resort. Be the primary contact for all conference client requests to include but not limited to: Lodging, Banquet F&B, transportation, entertainment, retail, spa, activities, information technology, decorations, lift tickets, off site excursions, and billing. Negotiate pricing with the client based on the entire scope of the conference needs. Exercise discretion and judgment to determine the best scenarios for the client based on size, budget, length of stay, eligible repeat business, media exposure, community relations and multiple revenue center opportunities. Determine deposit and payment schedules based on Hotel guidelines. Monitor deposits as scheduled. Prepare and maintain financial documents and reports. Compile a variety of information from both manual and computerized records and files for regular and special reports in response to specific requests by the supervisor. Document and distribute work as requested by the client to various operational departments via Banquet Event Orders and Conference Resumes as Hotel procedures dictate. Provide detailed descriptions of services, product, pricing, timing, location and layout of each individual event. Anticipate the group's impact on Resort operations both directly and casually affected by the events. Notify Resort operations of actual and potential impacts whenever possible via the Conference Resume and direct communication. Monitor actual events as appropriate. Assure that the event is understood and confirmed by the Resort's Operations management as set forth in the Banquet Event Order and Conference Resume. Report client feedback to Hotel and Resort operations supervisors and managers to evaluate event planning and performance on an ongoing regular basis. Communicate improved communication and performance procedures to the Conference Services staff through the Director of F&B. Carry out special assignments as requested by the client. Delegate these tasks where standard Hotel operations procedures exist or perform the task personally where no standard exists. Charge appropriately as set forth in policy for services rendered to group clients. Work with the client, Resort operations managers and the Director of F&B to determine charges for unusual service and product requests. Deal regularly with a variety of outside individuals/organizations, including clients, potential clients and vendors. Represent the Resort to a variety of regional and national hospitality groups. Occasional need to meet groups upon arrival or execution of event. Perform other tasks as assigned including weekend and after hour duties. Other duties as assigned REQUIRED QUALIFICATIONS 1 to 3 years of relevant clerical and administrative experience, or a combination of education and experience from which comparable knowledge and skills are required. Must be at least 18 years of age Must be able to sit for long periods of time Knowledge of Microsoft Office with extensive knowledge of Excel. Knowledge of Delphi software helpful, but not required. Experience in organizing and maintaining moderately complex filing, computerized record systems. Good basic administrative and/or organizational skills. Experience in organizing and maintaining moderately complex filing, computerized record systems. Broad base knowledge and skills in food service management, including menu planning, cooking/food preparation operations, dining rooms set-up and service, wine service, ordering, staffing, pricing, and budgeting. Hotel experience preferred. Must have valid driver's license without limitations or restrictions and meet company's insurability standards (will be required to complete Motor Vehicle Record). Ability to problem-solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates, and co-workers. Ability to be a consistent role model for company's Service Excellence standards. EDUCATION REQUIREMENTS High school diploma or GED equivalent The base salary range below represents the low and high end of the Steamboat Ski and Resort Corporation salary range for this position . click apply for full job details