Executive Chef Dining Room Manager Christiansburg and Roanoke. We have two openings for restaurant concepts located in Christiansburg, VA and Roanoke, Virginia. The Executive Chef or Head Chef will have experience managing a high volume, full service kitchen operation. Experience with hand cut steaks, fresh, scratch recipes and an eclectic menu will be required. The Dining Room Manager will run FOH shifts in a high volume, casual themed operation with full bar. These are locally owned concepts offering job stability, career advancement opportunities, growth and a great work balance. If you have KM/Chef/Executive Chef experience or if you are an Assistant Manager looking to trade up in concepts then this could be an excellent opportunity. To learn more about the roles please submit your resumes by return e mail. Salary ranges up to $60K depending on experience. Presented by Tom Bull with Gecko Hospitality
Apr 30, 2024
Executive Chef Dining Room Manager Christiansburg and Roanoke. We have two openings for restaurant concepts located in Christiansburg, VA and Roanoke, Virginia. The Executive Chef or Head Chef will have experience managing a high volume, full service kitchen operation. Experience with hand cut steaks, fresh, scratch recipes and an eclectic menu will be required. The Dining Room Manager will run FOH shifts in a high volume, casual themed operation with full bar. These are locally owned concepts offering job stability, career advancement opportunities, growth and a great work balance. If you have KM/Chef/Executive Chef experience or if you are an Assistant Manager looking to trade up in concepts then this could be an excellent opportunity. To learn more about the roles please submit your resumes by return e mail. Salary ranges up to $60K depending on experience. Presented by Tom Bull with Gecko Hospitality
Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we're looking for: MML Hospitality is seeking an enthusiastic, hands-on Cafe Manager. As a Cafe Manager, your responsibilities revolve around overseeing the daily operations of the cafe to ensure smooth functioning and exceptional customer service. The Cafe Manager will handle administrative duties, assist with catering, and manage floor shifts. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance What you'll do: Lead in all aspects of Cafe operations, including staff management, service, financial performance, and overall guest satisfaction Spearhead recruiting, hiring, training, and scheduling of employees, ensuring a high level of service and professionalism Supervise and mentor, baristas, line cooks, and support staff to maintain consistent quality standards, efficient workflow, and exceptional customer service Foster a positive and productive work environment by providing ongoing training, coaching, and performance feedback to the staff, promoting teamwork and professional growth Development management and create systems for hiring & reviews; mentorship and training of existing and new management to encourage company and personal growth in all hospitality skills: operations, floor management, administrative duties, and daily service Monitor and analyze financial performance, including sales figures, cost control measures, and budget management, to maximize profitability and minimize waste Collaborate with the culinary team and other departments to ensure all catering orders are prepared and delivered according to client specifications. Assist in developing and implementing marketing strategies and promotional activities to attract new customers and retain existing clientele Participate in and contribute to creative strategies to help grow the current business including programming and incentives to drive traffic Act as a liaison between guests and management team, promptly addressing any guest concerns or complaints to ensure exceptional satisfaction Collaborate with the culinary team to ensure smooth coordination between the front and back of house operations, including managing food and beverage inventory, maintaining quality control, and optimizing cost management Uphold the cafe's standards, ensuring compliance with health and safety regulations, as well as local, state, and federal laws Requirements: Minimum of 4 years of progressive experience in a high-end hospitality establishment, with at least 2 years in a supervisory or managerial role Strong knowledge of coffee programs, catering and culinary trends Excellent leadership abilities, with the capacity to inspire and motivate a diverse team Exceptional interpersonal and communication skills, with the ability to effectively interact with guests, staff, and management Proven track record of achieving financial targets, implementing cost control measures, and driving profitability Outstanding problem-solving skills, with the ability to make quick decisions and handle stressful situations with composure Proficient in using restaurant management software, POS systems, and Microsoft Office and G Suite Knowledge of health and safety regulations and compliance standards Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PI710dffe3c6-
May 02, 2024
Full time
Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we're looking for: MML Hospitality is seeking an enthusiastic, hands-on Cafe Manager. As a Cafe Manager, your responsibilities revolve around overseeing the daily operations of the cafe to ensure smooth functioning and exceptional customer service. The Cafe Manager will handle administrative duties, assist with catering, and manage floor shifts. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance What you'll do: Lead in all aspects of Cafe operations, including staff management, service, financial performance, and overall guest satisfaction Spearhead recruiting, hiring, training, and scheduling of employees, ensuring a high level of service and professionalism Supervise and mentor, baristas, line cooks, and support staff to maintain consistent quality standards, efficient workflow, and exceptional customer service Foster a positive and productive work environment by providing ongoing training, coaching, and performance feedback to the staff, promoting teamwork and professional growth Development management and create systems for hiring & reviews; mentorship and training of existing and new management to encourage company and personal growth in all hospitality skills: operations, floor management, administrative duties, and daily service Monitor and analyze financial performance, including sales figures, cost control measures, and budget management, to maximize profitability and minimize waste Collaborate with the culinary team and other departments to ensure all catering orders are prepared and delivered according to client specifications. Assist in developing and implementing marketing strategies and promotional activities to attract new customers and retain existing clientele Participate in and contribute to creative strategies to help grow the current business including programming and incentives to drive traffic Act as a liaison between guests and management team, promptly addressing any guest concerns or complaints to ensure exceptional satisfaction Collaborate with the culinary team to ensure smooth coordination between the front and back of house operations, including managing food and beverage inventory, maintaining quality control, and optimizing cost management Uphold the cafe's standards, ensuring compliance with health and safety regulations, as well as local, state, and federal laws Requirements: Minimum of 4 years of progressive experience in a high-end hospitality establishment, with at least 2 years in a supervisory or managerial role Strong knowledge of coffee programs, catering and culinary trends Excellent leadership abilities, with the capacity to inspire and motivate a diverse team Exceptional interpersonal and communication skills, with the ability to effectively interact with guests, staff, and management Proven track record of achieving financial targets, implementing cost control measures, and driving profitability Outstanding problem-solving skills, with the ability to make quick decisions and handle stressful situations with composure Proficient in using restaurant management software, POS systems, and Microsoft Office and G Suite Knowledge of health and safety regulations and compliance standards Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PI710dffe3c6-
Linden Ponds by Erickson Senior Living
Hingham, Massachusetts
Location: Linden Ponds by Erickson Senior Living Linden Ponds is a beautiful 108-acre continuing care retirement community located just 24 miles from Boston on the South Shore in Hingham, Massachusetts. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are currently searching for an Executive Chef with a passion for great food, hospitality experience, and exceptional leadership skills to join our team. The ideal candidate will be responsible for driving our innovative Signature Dining Programs, which include from-scratch cooking and chef-inspired culinary creations. We provide our residents with a variety of dining options, including multiple on-site restaurants, intimate dining venues, fresh, flavorful food, and chef-inspired culinary creations, all made from scratch. Compensation: Commensurate with experience starting at $80,000.00 per year. What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 01, 2024
Full time
Location: Linden Ponds by Erickson Senior Living Linden Ponds is a beautiful 108-acre continuing care retirement community located just 24 miles from Boston on the South Shore in Hingham, Massachusetts. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are currently searching for an Executive Chef with a passion for great food, hospitality experience, and exceptional leadership skills to join our team. The ideal candidate will be responsible for driving our innovative Signature Dining Programs, which include from-scratch cooking and chef-inspired culinary creations. We provide our residents with a variety of dining options, including multiple on-site restaurants, intimate dining venues, fresh, flavorful food, and chef-inspired culinary creations, all made from scratch. Compensation: Commensurate with experience starting at $80,000.00 per year. What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Linden Ponds by Erickson Senior Living
Hingham, Massachusetts
Location: Linden Ponds by Erickson Senior Living Linden Ponds is a beautiful 108-acre continuing care retirement community located just 24 miles from Boston on the South Shore in Hingham, Massachusetts. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are currently searching for an Executive Chef with a passion for great food, hospitality experience, and exceptional leadership skills to join our team. The ideal candidate will be responsible for driving our innovative Signature Dining Programs, which include from-scratch cooking and chef-inspired culinary creations. We provide our residents with a variety of dining options, including multiple on-site restaurants, intimate dining venues, fresh, flavorful food, and chef-inspired culinary creations, all made from scratch. Compensation: Commensurate with experience starting at $80,000.00 per year. What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 01, 2024
Full time
Location: Linden Ponds by Erickson Senior Living Linden Ponds is a beautiful 108-acre continuing care retirement community located just 24 miles from Boston on the South Shore in Hingham, Massachusetts. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are currently searching for an Executive Chef with a passion for great food, hospitality experience, and exceptional leadership skills to join our team. The ideal candidate will be responsible for driving our innovative Signature Dining Programs, which include from-scratch cooking and chef-inspired culinary creations. We provide our residents with a variety of dining options, including multiple on-site restaurants, intimate dining venues, fresh, flavorful food, and chef-inspired culinary creations, all made from scratch. Compensation: Commensurate with experience starting at $80,000.00 per year. What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Linden Ponds by Erickson Senior Living
Hingham, Massachusetts
Location: Linden Ponds by Erickson Senior Living Linden Ponds is a beautiful 108-acre continuing care retirement community located just 24 miles from Boston on the South Shore in Hingham, Massachusetts. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are currently searching for an Executive Chef with a passion for great food, hospitality experience, and exceptional leadership skills to join our team. The ideal candidate will be responsible for driving our innovative Signature Dining Programs, which include from-scratch cooking and chef-inspired culinary creations. We provide our residents with a variety of dining options, including multiple on-site restaurants, intimate dining venues, fresh, flavorful food, and chef-inspired culinary creations, all made from scratch. Compensation: Commensurate with experience starting at $80,000.00 per year. What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 01, 2024
Full time
Location: Linden Ponds by Erickson Senior Living Linden Ponds is a beautiful 108-acre continuing care retirement community located just 24 miles from Boston on the South Shore in Hingham, Massachusetts. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are currently searching for an Executive Chef with a passion for great food, hospitality experience, and exceptional leadership skills to join our team. The ideal candidate will be responsible for driving our innovative Signature Dining Programs, which include from-scratch cooking and chef-inspired culinary creations. We provide our residents with a variety of dining options, including multiple on-site restaurants, intimate dining venues, fresh, flavorful food, and chef-inspired culinary creations, all made from scratch. Compensation: Commensurate with experience starting at $80,000.00 per year. What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Linden Ponds by Erickson Senior Living
Hingham, Massachusetts
Location: Linden Ponds by Erickson Senior Living Linden Ponds is a beautiful 108-acre continuing care retirement community located just 24 miles from Boston on the South Shore in Hingham, Massachusetts. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are currently searching for an Executive Chef with a passion for great food, hospitality experience, and exceptional leadership skills to join our team. The ideal candidate will be responsible for driving our innovative Signature Dining Programs, which include from-scratch cooking and chef-inspired culinary creations. We provide our residents with a variety of dining options, including multiple on-site restaurants, intimate dining venues, fresh, flavorful food, and chef-inspired culinary creations, all made from scratch. Compensation: Commensurate with experience starting at $80,000.00 per year. What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 01, 2024
Full time
Location: Linden Ponds by Erickson Senior Living Linden Ponds is a beautiful 108-acre continuing care retirement community located just 24 miles from Boston on the South Shore in Hingham, Massachusetts. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are currently searching for an Executive Chef with a passion for great food, hospitality experience, and exceptional leadership skills to join our team. The ideal candidate will be responsible for driving our innovative Signature Dining Programs, which include from-scratch cooking and chef-inspired culinary creations. We provide our residents with a variety of dining options, including multiple on-site restaurants, intimate dining venues, fresh, flavorful food, and chef-inspired culinary creations, all made from scratch. Compensation: Commensurate with experience starting at $80,000.00 per year. What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Linden Ponds by Erickson Senior Living
Hingham, Massachusetts
Location: Linden Ponds by Erickson Senior Living Linden Ponds is a beautiful 108-acre continuing care retirement community located just 24 miles from Boston on the South Shore in Hingham, Massachusetts. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are currently searching for an Executive Chef with a passion for great food, hospitality experience, and exceptional leadership skills to join our team. The ideal candidate will be responsible for driving our innovative Signature Dining Programs, which include from-scratch cooking and chef-inspired culinary creations. We provide our residents with a variety of dining options, including multiple on-site restaurants, intimate dining venues, fresh, flavorful food, and chef-inspired culinary creations, all made from scratch. Compensation: Commensurate with experience starting at $80,000.00 per year. What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 01, 2024
Full time
Location: Linden Ponds by Erickson Senior Living Linden Ponds is a beautiful 108-acre continuing care retirement community located just 24 miles from Boston on the South Shore in Hingham, Massachusetts. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are currently searching for an Executive Chef with a passion for great food, hospitality experience, and exceptional leadership skills to join our team. The ideal candidate will be responsible for driving our innovative Signature Dining Programs, which include from-scratch cooking and chef-inspired culinary creations. We provide our residents with a variety of dining options, including multiple on-site restaurants, intimate dining venues, fresh, flavorful food, and chef-inspired culinary creations, all made from scratch. Compensation: Commensurate with experience starting at $80,000.00 per year. What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 01, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 01, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 01, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 01, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 01, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Job Description Job Title: Assistant Food & Beverage Manager Sofitel New York is looking for an Assistant F&B Manager who is an enthusiastic, hospitality-oriented professional to oversee restaurant and in-room dining operations, providing outstanding service to ensure total guest satisfaction in compliance with company policies and procedures. Establish and support a high level of cooperation and teamwork in all areas of Food & Beverage and among other departments. What you will be doing: Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field. Manage and motivate the teams in order to improve sales and the quality of F&B services. Improve the department's results by increasing sales and the productivity of F&B points of sale This position will supervise Ambassadors in the shift operations and liaise with kitchen staff as appropriate in order to achieve customer satisfaction and quality service. Handle guest comments and complaints, ensuring follow-up Develop close relationships with guests to encourage loyalty Ensure guests receive a warm and personalized welcome and receive excellent service at all times Lead by example when attending to guest requests. Constantly strive to provide Total Customer Satisfaction Handle multiple priorities and exercises good judgment when dealing with all guest situations Maintain staff focus on 'the Customer's need', individualizing and personalizing service where possible, encourage staff to use initiative Organize and supervise the preparation of points of sale according to activity forecasts Ensure that reference standards are properly applied In conjunction with the Head Chef, prepare menus, organize purchases and ensure updates and application of cooking instructions Assist with changes in the menu, set prices and organize the work for the day in coordination with the Head Chef. Oversee the booking and manages service of restaurant parties, special events and room service hospitality suites. Understand the impact of department's operation on the overall property financial goals. Develop excellent relations with guests Set daily sales targets for the team Analyse guests' comments and shares them with the team Launch and deploy marketing initiatives in the local area in order to increase revenue Work in close collaboration with the sales department to ensure a high standard of service and satisfaction for meetings customers Use sense of creativity and innovation to facilitate commercial operations Build strong relationship with surrounding businesses and offices to help promote the bar business and small restaurant parties. This position assists with the management and coordination of all aspects of the Hotel's Restaurant, Bar, Room Service in all capacities insuring top efficiency and highest guest satisfaction. Ensures that management results are in line with the hotel's targets Guarantee the respect of procedures governing cash operations administration and audits, in line with the brand's internal audit guidelines, Draw up, implements and ensures that internal checks are properly carried out Supervise purchasing for the outlets, manages stocks and checks that, AccorShop purchasing targets are met as decided by the brand, Ensure that the equipment and cultural assets of the department remain in good condition and working order, Update the cash register system and compiles and prepares various reports Work and assist in other areas of the hotel if needed Ensure that food and beverage costs comply with requirements defined by the hotel and the brand Salary range for this position is $62-68k.
May 01, 2024
Full time
Job Description Job Title: Assistant Food & Beverage Manager Sofitel New York is looking for an Assistant F&B Manager who is an enthusiastic, hospitality-oriented professional to oversee restaurant and in-room dining operations, providing outstanding service to ensure total guest satisfaction in compliance with company policies and procedures. Establish and support a high level of cooperation and teamwork in all areas of Food & Beverage and among other departments. What you will be doing: Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field. Manage and motivate the teams in order to improve sales and the quality of F&B services. Improve the department's results by increasing sales and the productivity of F&B points of sale This position will supervise Ambassadors in the shift operations and liaise with kitchen staff as appropriate in order to achieve customer satisfaction and quality service. Handle guest comments and complaints, ensuring follow-up Develop close relationships with guests to encourage loyalty Ensure guests receive a warm and personalized welcome and receive excellent service at all times Lead by example when attending to guest requests. Constantly strive to provide Total Customer Satisfaction Handle multiple priorities and exercises good judgment when dealing with all guest situations Maintain staff focus on 'the Customer's need', individualizing and personalizing service where possible, encourage staff to use initiative Organize and supervise the preparation of points of sale according to activity forecasts Ensure that reference standards are properly applied In conjunction with the Head Chef, prepare menus, organize purchases and ensure updates and application of cooking instructions Assist with changes in the menu, set prices and organize the work for the day in coordination with the Head Chef. Oversee the booking and manages service of restaurant parties, special events and room service hospitality suites. Understand the impact of department's operation on the overall property financial goals. Develop excellent relations with guests Set daily sales targets for the team Analyse guests' comments and shares them with the team Launch and deploy marketing initiatives in the local area in order to increase revenue Work in close collaboration with the sales department to ensure a high standard of service and satisfaction for meetings customers Use sense of creativity and innovation to facilitate commercial operations Build strong relationship with surrounding businesses and offices to help promote the bar business and small restaurant parties. This position assists with the management and coordination of all aspects of the Hotel's Restaurant, Bar, Room Service in all capacities insuring top efficiency and highest guest satisfaction. Ensures that management results are in line with the hotel's targets Guarantee the respect of procedures governing cash operations administration and audits, in line with the brand's internal audit guidelines, Draw up, implements and ensures that internal checks are properly carried out Supervise purchasing for the outlets, manages stocks and checks that, AccorShop purchasing targets are met as decided by the brand, Ensure that the equipment and cultural assets of the department remain in good condition and working order, Update the cash register system and compiles and prepares various reports Work and assist in other areas of the hotel if needed Ensure that food and beverage costs comply with requirements defined by the hotel and the brand Salary range for this position is $62-68k.
Job Description The F&B Manager - is responsible for overseeing the daily operations at Stanly Ranch's various Food & Beverage venues, including, Gavel, Lavender Pool with a main focus on the In-Room Dining department. Responsibilities include managing budgets and employee schedules, delegating tasks to staff, developing, implementing marketing strategies, and training new workforce members, and ensuring a memorable and luxurious experience for all guests of Stanly Ranch. Plan and execute all aspects of service delivery and oversee day-to-day operations. Ensure high standards are maintained by providing the team with ongoing training, coaching and guidance. Monitor and assess quality, service and guest satisfaction trends and make adjustments accordingly. Initiate and implement marketing strategies and up-selling techniques to promote satisfaction and maximize overall revenue. Maintain and champion the Auberge Resorts Collection culture. Targeted compensation range - $78,000 - $82,000 on an exempt basis.
May 01, 2024
Full time
Job Description The F&B Manager - is responsible for overseeing the daily operations at Stanly Ranch's various Food & Beverage venues, including, Gavel, Lavender Pool with a main focus on the In-Room Dining department. Responsibilities include managing budgets and employee schedules, delegating tasks to staff, developing, implementing marketing strategies, and training new workforce members, and ensuring a memorable and luxurious experience for all guests of Stanly Ranch. Plan and execute all aspects of service delivery and oversee day-to-day operations. Ensure high standards are maintained by providing the team with ongoing training, coaching and guidance. Monitor and assess quality, service and guest satisfaction trends and make adjustments accordingly. Initiate and implement marketing strategies and up-selling techniques to promote satisfaction and maximize overall revenue. Maintain and champion the Auberge Resorts Collection culture. Targeted compensation range - $78,000 - $82,000 on an exempt basis.
Job Description Job Description At Fairmont Hotels & Resorts, exceptional service and flavors are the hallmarks of every dining experience. We invite you to develop your leadership strengths as a Senior Food & Beverage Manager - and let your passion for guest service drive consistent guest satisfaction, an engaged team and outstanding operating results. Hotel Overview: Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar and stylish Rose Club, as well as the legendary Palm Court, New York City's premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest. Compensation: $85,000 - 90,000 per annum, depending on experience Summary of Responsibilities: Reporting to the Director of Outlets, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and engaging service Lead the F&B Palm Court team in all aspects of the department and ensure service standards are followed Handle guest concerns and react quickly and professionally To assist in recruiting and training all Palm Court Colleagues Balance operational, administrative and Colleague needs Attend regularly scheduled departmental meetings Maximize revenues by communicating regularly with the Food and Beverage teams to implement agreed upon strategies, practices and promotions Have full knowledge of all Outlet menus Assist in managing the departmental budget Follow outlet policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned
May 01, 2024
Full time
Job Description Job Description At Fairmont Hotels & Resorts, exceptional service and flavors are the hallmarks of every dining experience. We invite you to develop your leadership strengths as a Senior Food & Beverage Manager - and let your passion for guest service drive consistent guest satisfaction, an engaged team and outstanding operating results. Hotel Overview: Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar and stylish Rose Club, as well as the legendary Palm Court, New York City's premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest. Compensation: $85,000 - 90,000 per annum, depending on experience Summary of Responsibilities: Reporting to the Director of Outlets, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and engaging service Lead the F&B Palm Court team in all aspects of the department and ensure service standards are followed Handle guest concerns and react quickly and professionally To assist in recruiting and training all Palm Court Colleagues Balance operational, administrative and Colleague needs Attend regularly scheduled departmental meetings Maximize revenues by communicating regularly with the Food and Beverage teams to implement agreed upon strategies, practices and promotions Have full knowledge of all Outlet menus Assist in managing the departmental budget Follow outlet policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned
Job Description Are ready to take your career to new heights and be part of the legacy at historic Fairmont Olympic Hotel? Join our prestigious team at the Fairmont Olympic Hotel as the Food & Beverage Manager. If you are a passionate leader with a proven track record in F&B management, possess exceptional communication skills, and have a keen eye for delivering an exceptional culinary excellence, this could be your dream role! What is in it for you: Annual salary: $70,000.00 Employee travel program offering discounted rates in Fairmont's and Accor worldwide Parking/Commuting Discounts Paid meal breaks with complimentary meals served in our Staff Dining room. Learning programs through our Academies Medical, dental, vison insurance available for all full-time colleagues and their families. Additional supplemental insurance available. Free base employee only medical insurance 401K Retirement plans with a 4% match for all colleagues 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 Fun, elegant atmosphere with amazing colleagues! Key Responsibilities: Assist in leading and overseeing the FOH operation at George Restaurant, ensuring seamless service and unparalleled guest experiences Assist in developing and executing innovative menus that showcase culinary creativity and align with the restaurant's concept and vision Collaborate with the culinary team to maintain consistently high food quality and presentation Manage and mentor a team of dedicated professionals, setting performance standards and providing ongoing training and development Drive revenue growth by identifying opportunities for upselling, private events, and special promotions Establish and maintain strong relationships with guests, ensuring their needs and preferences are met and exceeded Monitor guest feedback and implement strategies to continuously enhance the dining experience Uphold health and safety standards, ensuring a safe and compliant environment for guests and team members Collaborate with other hotel departments to ensure the seamless coordination of operations
May 01, 2024
Full time
Job Description Are ready to take your career to new heights and be part of the legacy at historic Fairmont Olympic Hotel? Join our prestigious team at the Fairmont Olympic Hotel as the Food & Beverage Manager. If you are a passionate leader with a proven track record in F&B management, possess exceptional communication skills, and have a keen eye for delivering an exceptional culinary excellence, this could be your dream role! What is in it for you: Annual salary: $70,000.00 Employee travel program offering discounted rates in Fairmont's and Accor worldwide Parking/Commuting Discounts Paid meal breaks with complimentary meals served in our Staff Dining room. Learning programs through our Academies Medical, dental, vison insurance available for all full-time colleagues and their families. Additional supplemental insurance available. Free base employee only medical insurance 401K Retirement plans with a 4% match for all colleagues 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 Fun, elegant atmosphere with amazing colleagues! Key Responsibilities: Assist in leading and overseeing the FOH operation at George Restaurant, ensuring seamless service and unparalleled guest experiences Assist in developing and executing innovative menus that showcase culinary creativity and align with the restaurant's concept and vision Collaborate with the culinary team to maintain consistently high food quality and presentation Manage and mentor a team of dedicated professionals, setting performance standards and providing ongoing training and development Drive revenue growth by identifying opportunities for upselling, private events, and special promotions Establish and maintain strong relationships with guests, ensuring their needs and preferences are met and exceeded Monitor guest feedback and implement strategies to continuously enhance the dining experience Uphold health and safety standards, ensuring a safe and compliant environment for guests and team members Collaborate with other hotel departments to ensure the seamless coordination of operations
Job Description What You Will Be Doing: Focus on creating revenue driving ideas and opportunities to engage and innovate with both the local market and in-house guests. Active floor management, driving the service vision within fl.2, In Room Dining and Refreshment Center to build guest loyalty and outstanding service results. Handling customer inquiries and complaints, striving to provide excellent customer service. Ensure all guidelines and brand standards for 2024 are properly executed within the departments. Manage and develops audit programs of brand standards and completes coaching sessions with colleagues. Ensure that all colleagues are trained and held accountable for brand standards and that colleagues are always reflective of our grooming standards and in a clean and proper uniform. Consistently has a presence with our colleagues in the F&B areas while balancing the administrative needs of the position. Oversee day to day operation of F&B areas in collaboration with other managers. Ensure departmental schedules reflect our service commitments, colleague needs, and business-productivity commitments. Take responsibility of the cleanliness, maintenance, and storage procedures of the operations Participate in ordering, inventory, and monitors use of supplies. Execute opening and closing checklists. Review daily reports (Arrival, VIP, Group Resumes, etc.) and communicates all special requirements and monitors execution. Conduct daily shift briefings ensuring that our colleagues are well informed and prepared to deliver outstanding service. Ensure proper cash handling procedures are followed and Accounting standards are adhered to. Ensure a safe and healthy work environment for both colleagues and guests. Attend all mandatory meetings. Other duties to be assigned.
May 01, 2024
Full time
Job Description What You Will Be Doing: Focus on creating revenue driving ideas and opportunities to engage and innovate with both the local market and in-house guests. Active floor management, driving the service vision within fl.2, In Room Dining and Refreshment Center to build guest loyalty and outstanding service results. Handling customer inquiries and complaints, striving to provide excellent customer service. Ensure all guidelines and brand standards for 2024 are properly executed within the departments. Manage and develops audit programs of brand standards and completes coaching sessions with colleagues. Ensure that all colleagues are trained and held accountable for brand standards and that colleagues are always reflective of our grooming standards and in a clean and proper uniform. Consistently has a presence with our colleagues in the F&B areas while balancing the administrative needs of the position. Oversee day to day operation of F&B areas in collaboration with other managers. Ensure departmental schedules reflect our service commitments, colleague needs, and business-productivity commitments. Take responsibility of the cleanliness, maintenance, and storage procedures of the operations Participate in ordering, inventory, and monitors use of supplies. Execute opening and closing checklists. Review daily reports (Arrival, VIP, Group Resumes, etc.) and communicates all special requirements and monitors execution. Conduct daily shift briefings ensuring that our colleagues are well informed and prepared to deliver outstanding service. Ensure proper cash handling procedures are followed and Accounting standards are adhered to. Ensure a safe and healthy work environment for both colleagues and guests. Attend all mandatory meetings. Other duties to be assigned.
JOIN A TEAM THAT GOES ALL-IN ON YOUHarrah's New Orleans Casino & Hotel is a destination property in the heart of the city, we are continually striving to attract the best talent to deliver extraordinary experiences for our guests. Are you ready to join a team that embraces a family culture, blazes the trail, and commits to delivering Family-Style Service at every turn? We want you to become an integral part of our vision to create spectacular worlds that immerse, inspire, and connect you. Become a part of our winning team and bring your fun spirit along with you BENEFITS: Harrah's New Orleans is proud to offer our team members a professional, fun, and welcoming atmosphere. Our team members also enjoy exclusive benefits, such as: FREE Downtown Team Member Parking Discounted Monthly Bus Passes Free Team Member Assistance Program Team Member Discounted Hotel Room Rates Discount Program within Caesars Partner Network Fun and Free Team Member Events Tuition & Student Loan Debt Repayment Assistance First Time Homebuyer Program Child Care Assistance Program 401k MatchingJOB SUMMARY: The Restaurant Manager is responsible for leading the Front of House food service team in the completion of daily work assignments as well as provide vision for the future. The manager maintains the highest level of guest satisfaction, staff support, and financial/operational performance and provides support, leadership, motivation, training, coaching and mentoring to all direct reports and subordinates. In addition, the manager creates an environment of trust and respect through empowerment of staff at all levels and encourages high morale, fosters teamwork and partnering among all team members.ESSENTIAL JOB FUNCTIONS: Ensures highest degree of operations and customer satisfaction of the food and beverage outlet. Builds systems and processes to ensure quality operations occur. Determines, implements, and updates policies and procedures for the food and beverage venue. Seeks out new revenue generation opportunities and presents to Executive Leadership/Marketing Team. Analyzes and evaluates food and beverage management and profit and loss statement information to determine alternate courses of action. Institutes cost control procedures and standards of performance and ensures all operational expenses are within budget. Ensures all menus and respective pricing structures are appropriately executed. Ensures that all hiring practices, employee disciplinary actions, and expectations of the employees are in accordance with operating procedures. Reports department activity to senior management regularly. Acts as a role model to other employees. Always presents oneself as a credit to Harrah's and encourages others to do the same. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies. Accountable for insuring Staff meets or exceeds all sanitation requirements. Responds to guest comments. Display excellent leadership abilities. Fosters environment of empowerment and partnership. Demonstrates strong interpersonal communication skills. Coaches and mentors direct reports and subordinates daily. Meets and greets all new hires. Ensure consistent application of all disciplining procedures. Use appropriate rewards to motivate team. Provides quarterly feedback and evaluation performance of direct reports. Supports safety and accident prevention programs. Ensures proper handling and resolution of guest complaints. QUALIFICATION: College degree or equivalent experience is required. Strong communication, supervisory and organizational skills are required. Five years in field of food and beverage. Two years in food and beverage in a fine dining operation. Computer literacy preferred.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to maneuver to all areas of the casino. Must be able to lift up to 10 pounds and carry up to 5 pounds. Must be able to bend, reach, kneel, twist and grip items while working at assigned desk area. Must have a manual dexterity and coordination to operate office equipment, including a 10 key adding machine, PC computers, fax machine and photo copier. Must be able to work at a fast pace and in stressful situations. Must be able to read, write, speak and understand English. Must be able to respond to visual and aural cues. GAMING LICENSE: Not RequiredThe above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's New Orleans reserves the right to make changes to this job description whenever necessary.Harrah's New Orleans is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran.NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
May 01, 2024
Full time
JOIN A TEAM THAT GOES ALL-IN ON YOUHarrah's New Orleans Casino & Hotel is a destination property in the heart of the city, we are continually striving to attract the best talent to deliver extraordinary experiences for our guests. Are you ready to join a team that embraces a family culture, blazes the trail, and commits to delivering Family-Style Service at every turn? We want you to become an integral part of our vision to create spectacular worlds that immerse, inspire, and connect you. Become a part of our winning team and bring your fun spirit along with you BENEFITS: Harrah's New Orleans is proud to offer our team members a professional, fun, and welcoming atmosphere. Our team members also enjoy exclusive benefits, such as: FREE Downtown Team Member Parking Discounted Monthly Bus Passes Free Team Member Assistance Program Team Member Discounted Hotel Room Rates Discount Program within Caesars Partner Network Fun and Free Team Member Events Tuition & Student Loan Debt Repayment Assistance First Time Homebuyer Program Child Care Assistance Program 401k MatchingJOB SUMMARY: The Restaurant Manager is responsible for leading the Front of House food service team in the completion of daily work assignments as well as provide vision for the future. The manager maintains the highest level of guest satisfaction, staff support, and financial/operational performance and provides support, leadership, motivation, training, coaching and mentoring to all direct reports and subordinates. In addition, the manager creates an environment of trust and respect through empowerment of staff at all levels and encourages high morale, fosters teamwork and partnering among all team members.ESSENTIAL JOB FUNCTIONS: Ensures highest degree of operations and customer satisfaction of the food and beverage outlet. Builds systems and processes to ensure quality operations occur. Determines, implements, and updates policies and procedures for the food and beverage venue. Seeks out new revenue generation opportunities and presents to Executive Leadership/Marketing Team. Analyzes and evaluates food and beverage management and profit and loss statement information to determine alternate courses of action. Institutes cost control procedures and standards of performance and ensures all operational expenses are within budget. Ensures all menus and respective pricing structures are appropriately executed. Ensures that all hiring practices, employee disciplinary actions, and expectations of the employees are in accordance with operating procedures. Reports department activity to senior management regularly. Acts as a role model to other employees. Always presents oneself as a credit to Harrah's and encourages others to do the same. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies. Accountable for insuring Staff meets or exceeds all sanitation requirements. Responds to guest comments. Display excellent leadership abilities. Fosters environment of empowerment and partnership. Demonstrates strong interpersonal communication skills. Coaches and mentors direct reports and subordinates daily. Meets and greets all new hires. Ensure consistent application of all disciplining procedures. Use appropriate rewards to motivate team. Provides quarterly feedback and evaluation performance of direct reports. Supports safety and accident prevention programs. Ensures proper handling and resolution of guest complaints. QUALIFICATION: College degree or equivalent experience is required. Strong communication, supervisory and organizational skills are required. Five years in field of food and beverage. Two years in food and beverage in a fine dining operation. Computer literacy preferred.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to maneuver to all areas of the casino. Must be able to lift up to 10 pounds and carry up to 5 pounds. Must be able to bend, reach, kneel, twist and grip items while working at assigned desk area. Must have a manual dexterity and coordination to operate office equipment, including a 10 key adding machine, PC computers, fax machine and photo copier. Must be able to work at a fast pace and in stressful situations. Must be able to read, write, speak and understand English. Must be able to respond to visual and aural cues. GAMING LICENSE: Not RequiredThe above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's New Orleans reserves the right to make changes to this job description whenever necessary.Harrah's New Orleans is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran.NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Job Summary The Food & Beverage Manager is responsible for assuring attentive friendly courteous and efficient service in all F&B Outlets Room Service Lounge and Banquets while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant Room Service Lounge and Banquet sales revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsibilities QUALIFICATIONS: At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality's standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality's standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Maintain a warm and friendly demeanor at all times. Be familiar with the organization of the hotel and know the function of each department. Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Aimbridge Hospitality's standards. Maintain follow-through of all guest requests problems complaints and/or accidents which occur in the Restaurant Room Service Lounge or Banquets. Motivate coach counsel and discipline all F&B personnel according to company S.O.P.'s. Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards. Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s. Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly. Ensure that wage progress and productivity reports are completed accurately and on a timely basis. Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s. Ensure implementation of all Aimbridge Hospitality's policies and house rules. Assist in developing and ensure implementation of Food and Beverage promotional ideas. Ensure all beverage costs are maintained to meet budget. Focus the F&B Department on their role in contributing to the guest service scores. Ensure compliance to company training using the steps to effective training according to Aimbridge Hospitality's standards. Maintain company S.O.P.'s regarding purchase orders vouchering of invoices and checkbook accounting. Develop initiate and promote sales including up selling programs for use by all service personnel. Ensure Aimbridge Hospitality's service standards are maintained throughout the Food and Beverage/Banquet Department. Participate in required M.O.D. coverage as scheduled. Initiate all necessary F&B-related reports according to company standards. Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner. Ensure that F&B employees are at all times attentive friendly helpful and courteous to guests all other employees and managers. Ensure that the quarterly operating equipment inventory is done pars are evaluated and quarterly purchases are planned. Maintain all Aimbridge Hospitality's S.O.P.'s concerning credit policies. React to negative trends in market place by implementing food and beverage blitzes and promotions. Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to Aimbridge Hospitality's standards. Attend daily BEO meeting. Conduct beverage purchasing as needed. Purchase Food & Beverage operating equipment as needed. Conduct monthly beverage inventories and reconciliations. Ensure that the quality and presentation of all food products are according to Aimbridge Hospitality's standard. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Oversee the operations of the Banquet department. Use the hotel's P.O.S. system to print reports. Analyze reports generated. Establish and maintain key control system. Complete monthly meu analysis and submit to the Corporate Office. Monitor and follow up on all Food and Beverage cash overages and shortages. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Complete all required correspondence in a timely and efficient manner. Attend monthly all-employee meetings and any other functions required by management. Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs. Perform P.O.S. changes in menus or additions/deletions of servers as necessary. Handle items for “Lost and Foundâ€_ according to the standards. Maintain required pars of all stock. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Property Details Praised as the first modern American hotel when it opened in 1956, The Statler, Curio Collection by Hilton, offers guests a genuine Dallas experience. This resilient 19-story landmark established Dallas as an epicenter for business and entertainment. In addition to the largest convention space in the southwest, the hotel boasted many firsts including elevator music and the city's first and only heliport. Numerous celebrities performed in the Grand Ballroom including the Jackson 5 and Tony Bennett. The Statler symbolizes the heart and soul of Dallas and delivers the style and comfort you expect from a downtown Dallas hotel. Our newly renovated rooms and suites maintain a retro-forward décor and offer high-performance features including concierge iPads, mounted Smart HDTVs, complimentary WiFi and Nespresso coffee makers. Travelers can select a corporate suite for extra space with a separate living area and great views or spoil themselves with a Presidential Suite. Dining at The Statler will never go under the radar. Our restaurants include an all-day retro diner, a gastro Asian pub, and a social club boasting food and fun with billiards, ping pong, foosball, cornhole, and bowling. Our two bars include a rooftop pool clubroom and subterranean bourbon library. The Statler offers plenty of leisure opportunities including a rooftop pool and lounge, a multi-use fitness center, bowling and games, pop-up retail shopping and the relaxing garden court. With nine meeting spaces ranging from 250 to 12,437 sq. ft., everyone will find this to be the perfect downtown Dallas venue. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
Apr 26, 2024
Full time
Job Summary The Food & Beverage Manager is responsible for assuring attentive friendly courteous and efficient service in all F&B Outlets Room Service Lounge and Banquets while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant Room Service Lounge and Banquet sales revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsibilities QUALIFICATIONS: At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality's standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality's standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Maintain a warm and friendly demeanor at all times. Be familiar with the organization of the hotel and know the function of each department. Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Aimbridge Hospitality's standards. Maintain follow-through of all guest requests problems complaints and/or accidents which occur in the Restaurant Room Service Lounge or Banquets. Motivate coach counsel and discipline all F&B personnel according to company S.O.P.'s. Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards. Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s. Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly. Ensure that wage progress and productivity reports are completed accurately and on a timely basis. Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s. Ensure implementation of all Aimbridge Hospitality's policies and house rules. Assist in developing and ensure implementation of Food and Beverage promotional ideas. Ensure all beverage costs are maintained to meet budget. Focus the F&B Department on their role in contributing to the guest service scores. Ensure compliance to company training using the steps to effective training according to Aimbridge Hospitality's standards. Maintain company S.O.P.'s regarding purchase orders vouchering of invoices and checkbook accounting. Develop initiate and promote sales including up selling programs for use by all service personnel. Ensure Aimbridge Hospitality's service standards are maintained throughout the Food and Beverage/Banquet Department. Participate in required M.O.D. coverage as scheduled. Initiate all necessary F&B-related reports according to company standards. Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner. Ensure that F&B employees are at all times attentive friendly helpful and courteous to guests all other employees and managers. Ensure that the quarterly operating equipment inventory is done pars are evaluated and quarterly purchases are planned. Maintain all Aimbridge Hospitality's S.O.P.'s concerning credit policies. React to negative trends in market place by implementing food and beverage blitzes and promotions. Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to Aimbridge Hospitality's standards. Attend daily BEO meeting. Conduct beverage purchasing as needed. Purchase Food & Beverage operating equipment as needed. Conduct monthly beverage inventories and reconciliations. Ensure that the quality and presentation of all food products are according to Aimbridge Hospitality's standard. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Oversee the operations of the Banquet department. Use the hotel's P.O.S. system to print reports. Analyze reports generated. Establish and maintain key control system. Complete monthly meu analysis and submit to the Corporate Office. Monitor and follow up on all Food and Beverage cash overages and shortages. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Complete all required correspondence in a timely and efficient manner. Attend monthly all-employee meetings and any other functions required by management. Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs. Perform P.O.S. changes in menus or additions/deletions of servers as necessary. Handle items for “Lost and Foundâ€_ according to the standards. Maintain required pars of all stock. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Property Details Praised as the first modern American hotel when it opened in 1956, The Statler, Curio Collection by Hilton, offers guests a genuine Dallas experience. This resilient 19-story landmark established Dallas as an epicenter for business and entertainment. In addition to the largest convention space in the southwest, the hotel boasted many firsts including elevator music and the city's first and only heliport. Numerous celebrities performed in the Grand Ballroom including the Jackson 5 and Tony Bennett. The Statler symbolizes the heart and soul of Dallas and delivers the style and comfort you expect from a downtown Dallas hotel. Our newly renovated rooms and suites maintain a retro-forward décor and offer high-performance features including concierge iPads, mounted Smart HDTVs, complimentary WiFi and Nespresso coffee makers. Travelers can select a corporate suite for extra space with a separate living area and great views or spoil themselves with a Presidential Suite. Dining at The Statler will never go under the radar. Our restaurants include an all-day retro diner, a gastro Asian pub, and a social club boasting food and fun with billiards, ping pong, foosball, cornhole, and bowling. Our two bars include a rooftop pool clubroom and subterranean bourbon library. The Statler offers plenty of leisure opportunities including a rooftop pool and lounge, a multi-use fitness center, bowling and games, pop-up retail shopping and the relaxing garden court. With nine meeting spaces ranging from 250 to 12,437 sq. ft., everyone will find this to be the perfect downtown Dallas venue. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
Job Description Sous Chef ABOUT FRIENDSHIP VILLAGE SUNSET HILLS Industry: Healthcare Social: Company Website DESCRIPTION The Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees for the assigned FV facility. In the absence of the Executive Chef, Food and Beverage Director, Assistant Food and Beverage Director and the Dining Room Manager, the Sous Chef will assume responsibility for the entire operation. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Culinary education and supervisory background desirable. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Food Procurement experience preferred (Ordering food, coordinating food deliveries, overviewing/rotating storage of food, menu design) CERTIFICATES, LICENSES, REGISTRATIONS CDM preferred PI5ed2e02151eb-6604
May 03, 2024
Full time
Job Description Sous Chef ABOUT FRIENDSHIP VILLAGE SUNSET HILLS Industry: Healthcare Social: Company Website DESCRIPTION The Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees for the assigned FV facility. In the absence of the Executive Chef, Food and Beverage Director, Assistant Food and Beverage Director and the Dining Room Manager, the Sous Chef will assume responsibility for the entire operation. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Culinary education and supervisory background desirable. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Food Procurement experience preferred (Ordering food, coordinating food deliveries, overviewing/rotating storage of food, menu design) CERTIFICATES, LICENSES, REGISTRATIONS CDM preferred PI5ed2e02151eb-6604