Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Responsible for responding and handling guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Other duties as assigned. Responsibilities The Restaurant Manager will be responsible for the management of all aspects of the restaurant and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. The Restaurant Manager is responsible for the overall direction, coordination, and evaluation of this unit. Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS) Familiarity with food and beverage cost controls. Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Ability to prepare budgets and ensure cost controls. Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Mar 28, 2024
Full time
Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Responsible for responding and handling guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Other duties as assigned. Responsibilities The Restaurant Manager will be responsible for the management of all aspects of the restaurant and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. The Restaurant Manager is responsible for the overall direction, coordination, and evaluation of this unit. Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS) Familiarity with food and beverage cost controls. Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Ability to prepare budgets and ensure cost controls. Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Responsibilities The Restaurant Manager will be responsible for the management of all aspects of the restaurant and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. The Restaurant Manager is responsible for the overall direction, coordination, and evaluation of this unit. Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Responsible for responding and handling guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Other duties as assigned. Qualifications Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS) Familiarity with food and beverage cost controls. Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Ability to prepare budgets and ensure cost controls. Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Mar 28, 2024
Full time
Responsibilities The Restaurant Manager will be responsible for the management of all aspects of the restaurant and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. The Restaurant Manager is responsible for the overall direction, coordination, and evaluation of this unit. Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Responsible for responding and handling guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Other duties as assigned. Qualifications Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS) Familiarity with food and beverage cost controls. Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Ability to prepare budgets and ensure cost controls. Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Responsible for responding and handling guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Other duties as assigned. Responsibilities The Food and Beverage Manager will be responsible for the management of all aspects of the restaurant and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service The Food and Beverage Manager is responsible for the overall direction, coordination, and evaluation of this unit Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems Qualifications Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS) Familiarity with food and beverage cost controls. Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Ability to prepare budgets and ensure cost controls. Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele.
Mar 28, 2024
Full time
Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Responsible for responding and handling guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Other duties as assigned. Responsibilities The Food and Beverage Manager will be responsible for the management of all aspects of the restaurant and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service The Food and Beverage Manager is responsible for the overall direction, coordination, and evaluation of this unit Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems Qualifications Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS) Familiarity with food and beverage cost controls. Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Ability to prepare budgets and ensure cost controls. Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Responsible for responding and handling guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Other duties as assigned. Responsibilities The Food & Beverage Manager will be responsible for the management of all aspects of the restaurant and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. The Food & Beverage Manager is responsible for the overall direction, coordination, and evaluation of this unit. Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS) Familiarity with food and beverage cost controls. Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Ability to prepare budgets and ensure cost controls. Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Mar 28, 2024
Full time
Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Responsible for responding and handling guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Other duties as assigned. Responsibilities The Food & Beverage Manager will be responsible for the management of all aspects of the restaurant and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. The Food & Beverage Manager is responsible for the overall direction, coordination, and evaluation of this unit. Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training. Alcohol awareness training (such as TIPS) Familiarity with food and beverage cost controls. Ability to write routine reports and correspondence. Ability to accurately compute mathematical calculations and use required measurement tools. Ability to prepare budgets and ensure cost controls. Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Mar 25, 2024
Full time
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily back of house (BOH) operations Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Mar 25, 2024
Full time
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily back of house (BOH) operations Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Mar 25, 2024
Full time
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily back of house (BOH) operations Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Mar 25, 2024
Full time
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily back of house (BOH) operations Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Live Your Passion. Add Your Magic. At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here ($1471.htmld) to apply internally. Job Description POSITION PURPOSE The Pool Manager will provide daily management and direction of the Pool, Sunset Bar, Hana Hou Bar, Beach Club, and Recreation. ESSENTIAL FUNCTIONS + A ssist in the development, implementation and maintenance of quality standards for Pool Operations. Interact with guests to ensure a positive guest experience. + Ensure that meals are being served in a professional and timely manner by circulating within the Pool Operations and communicating with the kitchen and the order takers. Handle guest complaints. + Monitor and supervise set up and maintenance of service area to ensure that it is up to standard. Ensure availability of manpower , supplies, and equipment to ensure positive guest experience. + Hiring, scheduling, supervision and control of bartenders, supervisor, servers, food runners and pool attendants. + Attend/ Facilitate pre-shift meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance. + Assist in the completion of reports on production and necessary requisitions. Assist with weekly associate gratuities and bi-weekly payroll. + Assist in regulation of distribution of necessary supplies. + Any other duties as directed by the Director of Restaurants. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position . Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Montage rules and regulations for the safe and effective operation of the hotel's facilities . Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel. + Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. + Must be able to speak, read, write and understand the primary language(s) used in the workplace. + Must be able to read and write to facilitate the communication process . + Requires good communication skills, both verbal and written. + Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary. + Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer. + Knowledge of hotel food and beverage operations . + Knowledge of food and alcoholic beverages. + Must possess basic computational ability . + Must possess basic computer skills. + Budgetary analysis capabilities required . + Knowledge of food service techniques and cost controls such as manpower , productivity, food cost and other expenses. + Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Physical Demands + Most work tasks are performed outdoors . Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 F) and kitchens ( F), possibly for one hour or more. + Position requires walking and giving direction most of the working day, must be able to stand and exert well-paced mobility for up to 6 hours in length. + Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. + Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. + Talking and hearing occur continuously in the process of communicating with guest s, supervisors and subordinates. + Mu st be able to lift up to 15 - 40 l bs on a regular and continuing basis. + Must be able to lift trays of food or food items weighing up to 30 lbs. frequently . + Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. + Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. + Must be able to exert well-paced ability in limited space. + Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. + Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. + Requires manual dexterity to use and operate all necessary equipment. + Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed . QUALIFICATION STANDARDS Education High school or equivalent education required . Bachelor's Degree preferred. Experience Minimum of 2 years food and beverage background preferred . Licenses or Certificates Maui County Liquor Card required . CPR/First Aid Certified preferred. Grooming All employees must maintain a neat, clean and well-groomed appearanc e per Montage Hotels & Resorts standards. The pay scale for Pool Manager is $65,000.00 - $82,000.00. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing. At Montage Hotels & Resorts and Pendry Hotels, we're committed to delivering extraordinary, personalized and authentic experiences. How we get there is by empowering our associates to think creatively. Grow their talents. Encourage them to have fun. And allow them to follow their passion in creating moments guests will long remember. At Montage and Pendry, opportunities for career growth are bountiful, and training programs are open to those seeking advancement. We encourage all of our associates to continuously learn and grow. Working at Montage and Pendry is more than a job; it's a way of life. Privacy Policy ()
Mar 15, 2024
Full time
Live Your Passion. Add Your Magic. At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here ($1471.htmld) to apply internally. Job Description POSITION PURPOSE The Pool Manager will provide daily management and direction of the Pool, Sunset Bar, Hana Hou Bar, Beach Club, and Recreation. ESSENTIAL FUNCTIONS + A ssist in the development, implementation and maintenance of quality standards for Pool Operations. Interact with guests to ensure a positive guest experience. + Ensure that meals are being served in a professional and timely manner by circulating within the Pool Operations and communicating with the kitchen and the order takers. Handle guest complaints. + Monitor and supervise set up and maintenance of service area to ensure that it is up to standard. Ensure availability of manpower , supplies, and equipment to ensure positive guest experience. + Hiring, scheduling, supervision and control of bartenders, supervisor, servers, food runners and pool attendants. + Attend/ Facilitate pre-shift meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance. + Assist in the completion of reports on production and necessary requisitions. Assist with weekly associate gratuities and bi-weekly payroll. + Assist in regulation of distribution of necessary supplies. + Any other duties as directed by the Director of Restaurants. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position . Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Montage rules and regulations for the safe and effective operation of the hotel's facilities . Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel. + Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. + Must be able to speak, read, write and understand the primary language(s) used in the workplace. + Must be able to read and write to facilitate the communication process . + Requires good communication skills, both verbal and written. + Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary. + Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer. + Knowledge of hotel food and beverage operations . + Knowledge of food and alcoholic beverages. + Must possess basic computational ability . + Must possess basic computer skills. + Budgetary analysis capabilities required . + Knowledge of food service techniques and cost controls such as manpower , productivity, food cost and other expenses. + Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Physical Demands + Most work tasks are performed outdoors . Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 F) and kitchens ( F), possibly for one hour or more. + Position requires walking and giving direction most of the working day, must be able to stand and exert well-paced mobility for up to 6 hours in length. + Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. + Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. + Talking and hearing occur continuously in the process of communicating with guest s, supervisors and subordinates. + Mu st be able to lift up to 15 - 40 l bs on a regular and continuing basis. + Must be able to lift trays of food or food items weighing up to 30 lbs. frequently . + Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. + Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. + Must be able to exert well-paced ability in limited space. + Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. + Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. + Requires manual dexterity to use and operate all necessary equipment. + Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed . QUALIFICATION STANDARDS Education High school or equivalent education required . Bachelor's Degree preferred. Experience Minimum of 2 years food and beverage background preferred . Licenses or Certificates Maui County Liquor Card required . CPR/First Aid Certified preferred. Grooming All employees must maintain a neat, clean and well-groomed appearanc e per Montage Hotels & Resorts standards. The pay scale for Pool Manager is $65,000.00 - $82,000.00. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing. At Montage Hotels & Resorts and Pendry Hotels, we're committed to delivering extraordinary, personalized and authentic experiences. How we get there is by empowering our associates to think creatively. Grow their talents. Encourage them to have fun. And allow them to follow their passion in creating moments guests will long remember. At Montage and Pendry, opportunities for career growth are bountiful, and training programs are open to those seeking advancement. We encourage all of our associates to continuously learn and grow. Working at Montage and Pendry is more than a job; it's a way of life. Privacy Policy ()
Live Your Passion. Add Your Magic. At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here to apply internally. Job Description POSITION PURPOSE The Pool Manager will provide daily management and direction of the Pool, Sunset Bar, Hana Hou Bar, Beach Club, and Recreation. ESSENTIAL FUNCTIONS Assist in the development, implementation and maintenance of quality standards for Pool Operations. Interact with guests to ensure a positive guest experience. Ensure that meals are being served in a professional and timely manner by circulating within the Pool Operations and communicating with the kitchen and the order takers. Handle guest complaints. Monitor and supervise set up and maintenance of service area to ensure that it is up to standard. Ensure availability of manpower, supplies, and equipment to ensure positive guest experience. Hiring, scheduling, supervision and control of bartenders, supervisor, servers, food runners and pool attendants. Attend/Facilitate pre-shift meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance. Assist in the completion of reports on production and necessary requisitions. Assist with weekly associate gratuities and bi-weekly payroll. Assist in regulation of distribution of necessary supplies. Any other duties as directed by the Director of Restaurants. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Montage rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel. Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary. Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer. Knowledge of hotel food and beverage operations. Knowledge of food and alcoholic beverages. Must possess basic computational ability. Must possess basic computer skills. Budgetary analysis capabilities required. Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses. Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Physical Demands Most work tasks are performed outdoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 F) and kitchens ( F), possibly for one hour or more. Position requires walking and giving direction most of the working day, must be able to stand and exert well-paced mobility for up to 6 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Must be able to lift up to 15 - 40lbs on a regular and continuing basis. Must be able to lift trays of food or food items weighing up to 30 lbs. frequently. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. Must be able to exert well-paced ability in limited space. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. QUALIFICATION STANDARDS Education High school or equivalent education required. Bachelor's Degree preferred. Experience Minimum of 2 years food and beverage background preferred. Licenses or Certificates Maui County Liquor Card required. CPR/First Aid Certified preferred. Grooming All employees must maintain a neat, clean and well-groomed appearance per Montage Hotels & Resorts standards. The pay scale for Pool Manager is $65,000.00 - $82,000.00. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Mar 14, 2024
Full time
Live Your Passion. Add Your Magic. At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here to apply internally. Job Description POSITION PURPOSE The Pool Manager will provide daily management and direction of the Pool, Sunset Bar, Hana Hou Bar, Beach Club, and Recreation. ESSENTIAL FUNCTIONS Assist in the development, implementation and maintenance of quality standards for Pool Operations. Interact with guests to ensure a positive guest experience. Ensure that meals are being served in a professional and timely manner by circulating within the Pool Operations and communicating with the kitchen and the order takers. Handle guest complaints. Monitor and supervise set up and maintenance of service area to ensure that it is up to standard. Ensure availability of manpower, supplies, and equipment to ensure positive guest experience. Hiring, scheduling, supervision and control of bartenders, supervisor, servers, food runners and pool attendants. Attend/Facilitate pre-shift meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance. Assist in the completion of reports on production and necessary requisitions. Assist with weekly associate gratuities and bi-weekly payroll. Assist in regulation of distribution of necessary supplies. Any other duties as directed by the Director of Restaurants. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Montage rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel. Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary. Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer. Knowledge of hotel food and beverage operations. Knowledge of food and alcoholic beverages. Must possess basic computational ability. Must possess basic computer skills. Budgetary analysis capabilities required. Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses. Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Physical Demands Most work tasks are performed outdoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 F) and kitchens ( F), possibly for one hour or more. Position requires walking and giving direction most of the working day, must be able to stand and exert well-paced mobility for up to 6 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Must be able to lift up to 15 - 40lbs on a regular and continuing basis. Must be able to lift trays of food or food items weighing up to 30 lbs. frequently. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. Must be able to exert well-paced ability in limited space. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. QUALIFICATION STANDARDS Education High school or equivalent education required. Bachelor's Degree preferred. Experience Minimum of 2 years food and beverage background preferred. Licenses or Certificates Maui County Liquor Card required. CPR/First Aid Certified preferred. Grooming All employees must maintain a neat, clean and well-groomed appearance per Montage Hotels & Resorts standards. The pay scale for Pool Manager is $65,000.00 - $82,000.00. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
We're always looking for talent that believes in having fun. At PENN Entertainment, you'll get to be a part of an exciting industry, where the days and nights are fast paced. You'll work with an incredibly diverse set of co-workers driven by their enthusiasm for helping people find and have more fun. You'll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Click to learn more about our Day 1 Benefits, 401k Program, Company Perks, Career Opportunities, Advancement Programs, Scholarships and more! Provides fast, friendly, professional, and responsive customer service. Adheres to established department and property policies and procedures regarding guest service standards. Sets up bars for operation; cuts fruit; stocks ice; empties garbage. Supports bartender needs; ices drink glasses and pours non-alcoholic drinks as needed. Wipes counter areas, sinks, and floors as required to maintain a clean and safe work station. Maintains cleanliness of designated areas as directed in accordance with established health and safety standards. Maintains par stock levels and orders bar supplies as necessary; delivers orders. Maintains equipment as required in accordance with established guidelines and safety procedures; reports any maintenance problems to manager. Removes and properly disposes of all refuse and debris accumulated in restaurant and service stations in accordance with department procedures; sorts bottles and corrugated cardboard for recycling. Resolves service issues according to established guidelines. Maintains strict confidentiality in all company matters. Must be 18 years of age. Ability to push 100lbs, and lift 50 lbs. Able to follow directions from supervisors and efficiently prioritize jobs. Must have open availability to work any shift (daylight, swing, grave). Must be able to work at a fast pace and walk long distances. We've grown to become the leading provider of integrated entertainment, sports content, and casino gaming experiences thanks to our 43 destinations across North America, online sports betting and iCasino via ESPN BET and theScore Bet Sportsbook and Casino . Being an industry leader means more than being a purveyor of fun. We are also committed to values like diversity and sustainability - for our community, our team members, our vendors, and our planet. We're changing entertainment. Follow us. Equal Opportunity Employer 14.00 + TIPS
Mar 28, 2024
Full time
We're always looking for talent that believes in having fun. At PENN Entertainment, you'll get to be a part of an exciting industry, where the days and nights are fast paced. You'll work with an incredibly diverse set of co-workers driven by their enthusiasm for helping people find and have more fun. You'll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Click to learn more about our Day 1 Benefits, 401k Program, Company Perks, Career Opportunities, Advancement Programs, Scholarships and more! Provides fast, friendly, professional, and responsive customer service. Adheres to established department and property policies and procedures regarding guest service standards. Sets up bars for operation; cuts fruit; stocks ice; empties garbage. Supports bartender needs; ices drink glasses and pours non-alcoholic drinks as needed. Wipes counter areas, sinks, and floors as required to maintain a clean and safe work station. Maintains cleanliness of designated areas as directed in accordance with established health and safety standards. Maintains par stock levels and orders bar supplies as necessary; delivers orders. Maintains equipment as required in accordance with established guidelines and safety procedures; reports any maintenance problems to manager. Removes and properly disposes of all refuse and debris accumulated in restaurant and service stations in accordance with department procedures; sorts bottles and corrugated cardboard for recycling. Resolves service issues according to established guidelines. Maintains strict confidentiality in all company matters. Must be 18 years of age. Ability to push 100lbs, and lift 50 lbs. Able to follow directions from supervisors and efficiently prioritize jobs. Must have open availability to work any shift (daylight, swing, grave). Must be able to work at a fast pace and walk long distances. We've grown to become the leading provider of integrated entertainment, sports content, and casino gaming experiences thanks to our 43 destinations across North America, online sports betting and iCasino via ESPN BET and theScore Bet Sportsbook and Casino . Being an industry leader means more than being a purveyor of fun. We are also committed to values like diversity and sustainability - for our community, our team members, our vendors, and our planet. We're changing entertainment. Follow us. Equal Opportunity Employer 14.00 + TIPS
JOB SUMMARY:The Stewarding Supervisor is responsible to standardize, maintain, and continuously improve quality of cleanliness and maintenance in all back of house F&B areas. The Stewarding Operations Manager is responsible for the management of all aspects of the Stewarding Department functions, in accordance with hotel standards. The Stewarding Operations Manager directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.ESSENTIAL JOB FUNCTIONS: The overall cleanliness of all F&B related BOH areas Monitor and evaluate staffing levels and hire, train and motivate staff to ensure adequate guidance and resources exist to accomplish established objectives Develops highly skilled, successful employees, sets realistic and measurable service standards and goals Oversees and / or conducts inspections of back of the house areas for cleanliness and maintenance of equipment Supervises the cleaning necessary to meet the requirements of the SNHD Conducts internal health inspection in conjunction with the Executive Chef/ safety team Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands Continuously improves BOH related services by evaluating problems using feedback or data Perform BUZZ meetings with staff, ensuring that service is technically proficient Keeps team well informed of property promotions and events Consistently follows company policies, procedures and industry regulations Practice and observe safety rules and regulations and ensure others to do the same. Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to Hotel requirements Clearly communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategies Addresses employee performance issues, coaches for improvement and provides ongoing feedback Inspect grooming and attire of staff; rectify any deficiencies Holds employees accountable Maintains accurate and up-to-date employee records, completes performance reviews in a timely fashion Clearly understands and abides by the CBA Union contract Ensures that cleanliness of all kitchen and stewarding equipment is adhered to Maintain complete knowledge of correct maintenance and use of equipment Responsible for training staff in the use of chemicals related to the department and proper methods for cleaning Responsible for the delegation of job duties to work force Oversees the disposal of trash and garbage Check storage areas for proper supplies, organization and cleanliness Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage Identify dish machine problems by inspecting washed wares; resolve problem situations Prepare contingency plans for equipment which cannot be repaired immediately Monitor and maintain pest control requirements in accordance with hotel standards Perform training sessions with staff, ensuring that service is technically proficient Review Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications Assist Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards Respond to emergency situations accordingly Perform all other job-related duties as requested EDUCATION AND EXPERIENCE: Minimum of 3 years' experience in a similar role I a high-volume food service or food processing environment OTHER MININMUM QUALIFICATIONS: Able to manage team of 15-20 managers and supervisors and 200 hourly employees In-depth knowledge on latest cleaning and sanitation practices including chemicals Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Passion to explore and test latest technologies Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Work requires effective communication in English, both verbal and written form in a professional manner Must present a neat and professional appearance Bilingual abilities are preferred but not required Flexibility with working various shifts PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Operate in a working environment that is subject to varying levels of cold, heat, and noise Observe and direct the actions of subordinates and to inspect any areas for which responsible Review and comprehend all necessary documentation Use the equipment associated with the position Effectively and efficiently move around kitchen and restaurant areas Work is physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting- these actions are required in order to monitor and inspect restaurant Must be able to lift up to 50 lbs. Must be able to obtain ServSafe Certification DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Kitchen Worker, Pot Washer, Utility Porter and Linen Attendant Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 28, 2024
Full time
JOB SUMMARY:The Stewarding Supervisor is responsible to standardize, maintain, and continuously improve quality of cleanliness and maintenance in all back of house F&B areas. The Stewarding Operations Manager is responsible for the management of all aspects of the Stewarding Department functions, in accordance with hotel standards. The Stewarding Operations Manager directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.ESSENTIAL JOB FUNCTIONS: The overall cleanliness of all F&B related BOH areas Monitor and evaluate staffing levels and hire, train and motivate staff to ensure adequate guidance and resources exist to accomplish established objectives Develops highly skilled, successful employees, sets realistic and measurable service standards and goals Oversees and / or conducts inspections of back of the house areas for cleanliness and maintenance of equipment Supervises the cleaning necessary to meet the requirements of the SNHD Conducts internal health inspection in conjunction with the Executive Chef/ safety team Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands Continuously improves BOH related services by evaluating problems using feedback or data Perform BUZZ meetings with staff, ensuring that service is technically proficient Keeps team well informed of property promotions and events Consistently follows company policies, procedures and industry regulations Practice and observe safety rules and regulations and ensure others to do the same. Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to Hotel requirements Clearly communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategies Addresses employee performance issues, coaches for improvement and provides ongoing feedback Inspect grooming and attire of staff; rectify any deficiencies Holds employees accountable Maintains accurate and up-to-date employee records, completes performance reviews in a timely fashion Clearly understands and abides by the CBA Union contract Ensures that cleanliness of all kitchen and stewarding equipment is adhered to Maintain complete knowledge of correct maintenance and use of equipment Responsible for training staff in the use of chemicals related to the department and proper methods for cleaning Responsible for the delegation of job duties to work force Oversees the disposal of trash and garbage Check storage areas for proper supplies, organization and cleanliness Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage Identify dish machine problems by inspecting washed wares; resolve problem situations Prepare contingency plans for equipment which cannot be repaired immediately Monitor and maintain pest control requirements in accordance with hotel standards Perform training sessions with staff, ensuring that service is technically proficient Review Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications Assist Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards Respond to emergency situations accordingly Perform all other job-related duties as requested EDUCATION AND EXPERIENCE: Minimum of 3 years' experience in a similar role I a high-volume food service or food processing environment OTHER MININMUM QUALIFICATIONS: Able to manage team of 15-20 managers and supervisors and 200 hourly employees In-depth knowledge on latest cleaning and sanitation practices including chemicals Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Passion to explore and test latest technologies Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Work requires effective communication in English, both verbal and written form in a professional manner Must present a neat and professional appearance Bilingual abilities are preferred but not required Flexibility with working various shifts PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Operate in a working environment that is subject to varying levels of cold, heat, and noise Observe and direct the actions of subordinates and to inspect any areas for which responsible Review and comprehend all necessary documentation Use the equipment associated with the position Effectively and efficiently move around kitchen and restaurant areas Work is physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting- these actions are required in order to monitor and inspect restaurant Must be able to lift up to 50 lbs. Must be able to obtain ServSafe Certification DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Kitchen Worker, Pot Washer, Utility Porter and Linen Attendant Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Provide proper and professional cocktail service to all customers in a friendly, courteous, and timely manner resulting in guest satisfaction. All duties are to ensure the hotel's beverage department employees and guests receive a quality product and good service. Promote and document orders for drinks, reciting selections of all "call", and "premium" brands as requested, pass on order to Bartender, properly garnish and deliver to customer in a timely manner. Maintain cleanliness and sanitation of guest areas and equipment at all times including: removing empty glasses/bottles, cleaning ashtrays, emptying garbage, sweeping/mopping floors, scrubbing/sanitizing equipment, etc. Maintain proper and adequate set-up of bar on a daily basis, before, after and during shift. Listen and respond to guest inquiries using a positive, clear speaking voice. Interact with co-workers and customers in a professional and polite manner. QUALIFICATIONS Previous restaurant and/or cocktail experience preferred. Candidate must possess the ability to deal with customers and co-workers in a tactful and respectful manner. Ability to read, write, speak and understand the English language in order to communicate with guests, employees and supervisors. LANGUAGE SKILLS Possess excellent communication skills, both in written and oral form. Ability to read, write, speak and understand the English language in order to complete reports, correspondence and communicate with guests, Team Members and supervisors. Has the ability to effectively present information and respond to questions from groups of managers, staff, customers, and general public. EDUCATION High School Diploma or GED preferred. Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. LICENSES/CERTIFICATES AES card required. Ability to obtain/renew all government required licenses or certification. REASONING ABILITY Ability to interpret and follow through on a variety of instructions furnished in written, oral, diagram, or schedule form. Excellent time management, problem solving and organizational skills are a must. OTHER QUALIFICATIONS Must be a minimum of 21 years of age. Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate. Attend and participate in meetings in order to be informed of new rules, regulations and procedures and to discuss scheduling and/or other concerns of the Hotel and/or department. In addition to performance of essential functions, this position may be required to perform a combination of functions to be determined based upon the particular needs of the Hotel.
Mar 27, 2024
Full time
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Provide proper and professional cocktail service to all customers in a friendly, courteous, and timely manner resulting in guest satisfaction. All duties are to ensure the hotel's beverage department employees and guests receive a quality product and good service. Promote and document orders for drinks, reciting selections of all "call", and "premium" brands as requested, pass on order to Bartender, properly garnish and deliver to customer in a timely manner. Maintain cleanliness and sanitation of guest areas and equipment at all times including: removing empty glasses/bottles, cleaning ashtrays, emptying garbage, sweeping/mopping floors, scrubbing/sanitizing equipment, etc. Maintain proper and adequate set-up of bar on a daily basis, before, after and during shift. Listen and respond to guest inquiries using a positive, clear speaking voice. Interact with co-workers and customers in a professional and polite manner. QUALIFICATIONS Previous restaurant and/or cocktail experience preferred. Candidate must possess the ability to deal with customers and co-workers in a tactful and respectful manner. Ability to read, write, speak and understand the English language in order to communicate with guests, employees and supervisors. LANGUAGE SKILLS Possess excellent communication skills, both in written and oral form. Ability to read, write, speak and understand the English language in order to complete reports, correspondence and communicate with guests, Team Members and supervisors. Has the ability to effectively present information and respond to questions from groups of managers, staff, customers, and general public. EDUCATION High School Diploma or GED preferred. Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. LICENSES/CERTIFICATES AES card required. Ability to obtain/renew all government required licenses or certification. REASONING ABILITY Ability to interpret and follow through on a variety of instructions furnished in written, oral, diagram, or schedule form. Excellent time management, problem solving and organizational skills are a must. OTHER QUALIFICATIONS Must be a minimum of 21 years of age. Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate. Attend and participate in meetings in order to be informed of new rules, regulations and procedures and to discuss scheduling and/or other concerns of the Hotel and/or department. In addition to performance of essential functions, this position may be required to perform a combination of functions to be determined based upon the particular needs of the Hotel.
Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Rooftop Server. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading Here at Arlowe strive to create a sense of awe that leaves those we touch wanting more" As a Restaurant Server, you contribute a tremendous amount towards our success. You have a direct impact on the level of service that we offer to our guests, not only through your service but your interaction with the guests themselves. Additionally, you are the key liaison between the front of the house and the kitchen, and your clear communication will lend itself to a smooth service. You have been chosen for this position because of your experience, ability, and character. Together, we will work to provide a memorable dining experience for each of our guests. RESONSIBILITIES AND AUTHORITIES: Always treat guests with courtesy and respect in a variety of situations Practice Honesty & Integrity Maintain open communication with Managers and all other departments Complete all opening duties as assigned. Be mindful of the importance of personal hygiene and grooming Adhere to hotel Health and Safety guidelines Participate in pre-shift Showcase ability to work under pressure and in a fast paced environment Immediately report any accident and or incident which may occur while at work. Acknowledge guest with eye contact Use guest name whenever possible Report all guest concerns to management in a timely manner SPECIFIC DUTIES Take guest's food and beverage orders, utilize salesmanship techniques, and make appropriate recommendations. Always read your guests when making suggestions. Accurately input orders into POS system. Document all orders on a server dupe pad as a back-up record in case the POS system is ever inoperative. Retrieve all beverages from service bar and serve promptly. All beverages are ideally served from the right and to the right of the guest. Open all wine and champagne bottles using proper wine service techniques. Anticipate guest's needs and respond promptly. Acknowledge all guests regardless of whether they are in your station. Interact in courteous and professional manner with guests, supervisors, and co-workers. Always make guests feel you are on their side by apologizing and being proactive in resolving guest complaints. Alert management to any and all issues that arise at a table. Monitor and maintain cleanliness, sanitation, and organization of all service areas. Retrieve bread from the kitchen, stock the bread drawers, and monitor quality and consistency throughout the night. Prep butter/spread according to pars. Deliver bread to all tables after the order has been taken. Keep the linen storage areas clean and stocked. Clear each course promptly. Clear all guests' plates at once, unless otherwise indicated (napkin on plate, plate pushed away, etc.). Properly mark all tables for each course before delivery of food to the table. Clear each course promptly using clearing guidelines outlined in the sequence of service. Continuously review menu items, and keep up-to-date with all changes. Use daily shift notes as your guide. Alert management to great guests, big spenders, and anyone else you think wants extra attention. Alert chef to all allergies. Alert food runners to all position changes. Ensure accuracy of guest checks and promptly process payments. Complete end of night closing check out. Complete running side-work throughout the evening as assigned. Notify management to any pertinent information related to the shift. Clock in and out for each shift. Notify a manager if you are unable to do so. Follow all responsible alcohol practices. Card all guests who appear under the age of 40 and never serve alcohol to an intoxicated guest. Follow all Health Department "best practices" notes that are found in each service station. Properly stock all plates, silverware, and condiments to par according to restaurant standards. Communicate any supply shortages to management. Deliver food to the table accurately, effectively, and with grace. Announce the item you are delivering to the guest. For example, "Harold's Special Pork Chop" Be prepared to answer any questions the guest may have. Be able to accurately and enthusiastically describe all menu items and their ingredients. Know all front of house and kitchen etiquette procedures. Work with chef to update the kitchen on table status and course readiness. Anticipate guests needs, respond promptly, and acknowledge all guests. Make sure guests have everything they need before leaving the table. Interact in a courteous and professional manner with guests, supervisors, and co-workers. Monitor and maintain cleanliness, sanitation, and organization of the line, dining room floors, and paths of service. Properly stock all plates, silverware, and condiments to par according to restaurant standards. Communicate any supply shortages to management. Clear and re-set tables with attention to detail according to restaurant standards Complete extra cleaning projects as assigned. Complete end of night closing side-work as per restaurant standards. Complete all opening duties as assigned REQUIREMENTS: 1 -2 years of customer service experience preferred Ability to work in a standing position for long periods of time (up to 5 hours). SALARY: $10.35/hour + Tip
Mar 26, 2024
Full time
Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Rooftop Server. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading Here at Arlowe strive to create a sense of awe that leaves those we touch wanting more" As a Restaurant Server, you contribute a tremendous amount towards our success. You have a direct impact on the level of service that we offer to our guests, not only through your service but your interaction with the guests themselves. Additionally, you are the key liaison between the front of the house and the kitchen, and your clear communication will lend itself to a smooth service. You have been chosen for this position because of your experience, ability, and character. Together, we will work to provide a memorable dining experience for each of our guests. RESONSIBILITIES AND AUTHORITIES: Always treat guests with courtesy and respect in a variety of situations Practice Honesty & Integrity Maintain open communication with Managers and all other departments Complete all opening duties as assigned. Be mindful of the importance of personal hygiene and grooming Adhere to hotel Health and Safety guidelines Participate in pre-shift Showcase ability to work under pressure and in a fast paced environment Immediately report any accident and or incident which may occur while at work. Acknowledge guest with eye contact Use guest name whenever possible Report all guest concerns to management in a timely manner SPECIFIC DUTIES Take guest's food and beverage orders, utilize salesmanship techniques, and make appropriate recommendations. Always read your guests when making suggestions. Accurately input orders into POS system. Document all orders on a server dupe pad as a back-up record in case the POS system is ever inoperative. Retrieve all beverages from service bar and serve promptly. All beverages are ideally served from the right and to the right of the guest. Open all wine and champagne bottles using proper wine service techniques. Anticipate guest's needs and respond promptly. Acknowledge all guests regardless of whether they are in your station. Interact in courteous and professional manner with guests, supervisors, and co-workers. Always make guests feel you are on their side by apologizing and being proactive in resolving guest complaints. Alert management to any and all issues that arise at a table. Monitor and maintain cleanliness, sanitation, and organization of all service areas. Retrieve bread from the kitchen, stock the bread drawers, and monitor quality and consistency throughout the night. Prep butter/spread according to pars. Deliver bread to all tables after the order has been taken. Keep the linen storage areas clean and stocked. Clear each course promptly. Clear all guests' plates at once, unless otherwise indicated (napkin on plate, plate pushed away, etc.). Properly mark all tables for each course before delivery of food to the table. Clear each course promptly using clearing guidelines outlined in the sequence of service. Continuously review menu items, and keep up-to-date with all changes. Use daily shift notes as your guide. Alert management to great guests, big spenders, and anyone else you think wants extra attention. Alert chef to all allergies. Alert food runners to all position changes. Ensure accuracy of guest checks and promptly process payments. Complete end of night closing check out. Complete running side-work throughout the evening as assigned. Notify management to any pertinent information related to the shift. Clock in and out for each shift. Notify a manager if you are unable to do so. Follow all responsible alcohol practices. Card all guests who appear under the age of 40 and never serve alcohol to an intoxicated guest. Follow all Health Department "best practices" notes that are found in each service station. Properly stock all plates, silverware, and condiments to par according to restaurant standards. Communicate any supply shortages to management. Deliver food to the table accurately, effectively, and with grace. Announce the item you are delivering to the guest. For example, "Harold's Special Pork Chop" Be prepared to answer any questions the guest may have. Be able to accurately and enthusiastically describe all menu items and their ingredients. Know all front of house and kitchen etiquette procedures. Work with chef to update the kitchen on table status and course readiness. Anticipate guests needs, respond promptly, and acknowledge all guests. Make sure guests have everything they need before leaving the table. Interact in a courteous and professional manner with guests, supervisors, and co-workers. Monitor and maintain cleanliness, sanitation, and organization of the line, dining room floors, and paths of service. Properly stock all plates, silverware, and condiments to par according to restaurant standards. Communicate any supply shortages to management. Clear and re-set tables with attention to detail according to restaurant standards Complete extra cleaning projects as assigned. Complete end of night closing side-work as per restaurant standards. Complete all opening duties as assigned REQUIREMENTS: 1 -2 years of customer service experience preferred Ability to work in a standing position for long periods of time (up to 5 hours). SALARY: $10.35/hour + Tip
ABOUT THE TEAM Shaner Hotels has an amazing opportunity at our Art Ovation Hotel, located in beautiful Sarasota, Florida. This 162-room Art Ovation Hotel is a reinterpretation of an elevated hotel experience. We offer something unique to Sarasota, inspired and designed to engage the city's thriving arts scene. With on-site art installations, performances, and workshops, our guests are invited to interact and be part of the experience. Never static, always evolving, creativity is encouraged and everything conventional is reinvestigated and reinterpreted. ABOUT US Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, ! JOB DESCRIPTION Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Maintains and abides by standards and procedures for operations and safe working conditions in the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Other duties as assigned. Responsibilities Bar Backs assist our bartenders in providing quality food and beverage service to guests courteously and efficiently. They are tasked with maintaining the cleanliness of the bar, service areas, and equipment. Additionally, they are expected to stock all wares and equipment needed for service, as well as assist the bartenders in running food from the kitchen to our guests. Qualifications Minimum one year of experience in the Restaurant / Food and Beverage field preferred. Minimum state age requirement to serve alcoholic beverages. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training a plus. Alcohol awareness training (such as TIPS). Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele.
Mar 25, 2024
Full time
ABOUT THE TEAM Shaner Hotels has an amazing opportunity at our Art Ovation Hotel, located in beautiful Sarasota, Florida. This 162-room Art Ovation Hotel is a reinterpretation of an elevated hotel experience. We offer something unique to Sarasota, inspired and designed to engage the city's thriving arts scene. With on-site art installations, performances, and workshops, our guests are invited to interact and be part of the experience. Never static, always evolving, creativity is encouraged and everything conventional is reinvestigated and reinterpreted. ABOUT US Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, ! JOB DESCRIPTION Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department. Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Maintains and abides by standards and procedures for operations and safe working conditions in the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Other duties as assigned. Responsibilities Bar Backs assist our bartenders in providing quality food and beverage service to guests courteously and efficiently. They are tasked with maintaining the cleanliness of the bar, service areas, and equipment. Additionally, they are expected to stock all wares and equipment needed for service, as well as assist the bartenders in running food from the kitchen to our guests. Qualifications Minimum one year of experience in the Restaurant / Food and Beverage field preferred. Minimum state age requirement to serve alcoholic beverages. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, some college preferred. ServSafe and/or food safety training a plus. Alcohol awareness training (such as TIPS). Bilingual English/Spanish a plus. Knowledge of local activities and attractions appropriate for clientele.
About Us The Westin Dallas Stonebriar Golf Resort & Spa takes an intuitive approach to the well-being of our guests. Luxurious in experience, but not too uptight. We provide a relaxing retreat outside of the city in the beautiful Stonebriar neighborhood in Frisco. The resort includes 302 rooms, 3 dining outlets, a luxurious spa, access to the championship Fazio golf course, an on-site Topgolf Swing Suite and 30,000 sq. ft. of indoor and outdoor event space. Whether you are looking for a a full-time career opportunity or seasonal position, this is the place to work. The resort's vast offerings allow flexibility to associates who like to work in a variety of areas and provides fantastic learning opportunities and unending career growth. You can be part of a passionate team that has fun, works hard, and loves one another. When you join the HEI family, you also get the benefit of the HEI Loves culture. HEI Loves is dedicated to celebrating our associates by offering the most competitive compensation, benefits, and PTO programs. Our associates are also eligible to take advantage of everything from health and wellness packages and robust retirement plans to travel perks, product and service discounts, and much more. Don't meet every single requirement of this job? Studies have shown that women and people of color are less likely to apply to jobs unless they meet every single qualification. At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview Assist the Outlet Manager in the planning and management of the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Responsibilities Monitor servers and busperson adherence to all service standards. Supervise service of guests, being watchful of signals from guests in need of service. Assist manager to establish and monitor sidework duty completion. Maintain bank to HEI Hotels and Resorts standards. Read daily communication sheets from previous shift and prepare one for the following shift. Check floor plan for appropriate coverage. Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set up. Abide by all State, Federal and Corporate liquor requirements pertaining to serving alcoholic beverages. Communicate daily with restaurant manager with regard to special events, house counts, etc. Assist restaurant manager in conducting menu classes and taste panels. Communicate both verbally and in writing to provide clear direction to staff. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. Qualifications High School Diploma or equivalent required. Hotel experience preferred. Ability to use point of sale. Ability to lift/carry weight up to 50 pounds with or without reasonable accommodations. Ability to push/and pull carts of products weighing up to 150 pound with or without reasonable accommodations. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you!For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status. Work today, get paid today! We proudly partner with DailyPay, a voluntary benefit that allows our associates access to their earnings when they want them. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.
Mar 18, 2024
Full time
About Us The Westin Dallas Stonebriar Golf Resort & Spa takes an intuitive approach to the well-being of our guests. Luxurious in experience, but not too uptight. We provide a relaxing retreat outside of the city in the beautiful Stonebriar neighborhood in Frisco. The resort includes 302 rooms, 3 dining outlets, a luxurious spa, access to the championship Fazio golf course, an on-site Topgolf Swing Suite and 30,000 sq. ft. of indoor and outdoor event space. Whether you are looking for a a full-time career opportunity or seasonal position, this is the place to work. The resort's vast offerings allow flexibility to associates who like to work in a variety of areas and provides fantastic learning opportunities and unending career growth. You can be part of a passionate team that has fun, works hard, and loves one another. When you join the HEI family, you also get the benefit of the HEI Loves culture. HEI Loves is dedicated to celebrating our associates by offering the most competitive compensation, benefits, and PTO programs. Our associates are also eligible to take advantage of everything from health and wellness packages and robust retirement plans to travel perks, product and service discounts, and much more. Don't meet every single requirement of this job? Studies have shown that women and people of color are less likely to apply to jobs unless they meet every single qualification. At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview Assist the Outlet Manager in the planning and management of the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Responsibilities Monitor servers and busperson adherence to all service standards. Supervise service of guests, being watchful of signals from guests in need of service. Assist manager to establish and monitor sidework duty completion. Maintain bank to HEI Hotels and Resorts standards. Read daily communication sheets from previous shift and prepare one for the following shift. Check floor plan for appropriate coverage. Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set up. Abide by all State, Federal and Corporate liquor requirements pertaining to serving alcoholic beverages. Communicate daily with restaurant manager with regard to special events, house counts, etc. Assist restaurant manager in conducting menu classes and taste panels. Communicate both verbally and in writing to provide clear direction to staff. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. Qualifications High School Diploma or equivalent required. Hotel experience preferred. Ability to use point of sale. Ability to lift/carry weight up to 50 pounds with or without reasonable accommodations. Ability to push/and pull carts of products weighing up to 150 pound with or without reasonable accommodations. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you!For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status. Work today, get paid today! We proudly partner with DailyPay, a voluntary benefit that allows our associates access to their earnings when they want them. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.
Loews Hotels & Co has ventured into Kansas City, MO with the new Loews Kansas City Hotel. The 800-room hotel features 60,000 square feet of meeting & function space, with a sky bridge connecting to the 800,000 square foot Kansas City Convention Center. The hotel marks the first hotel catering to groups & meetings to open in more than 20 years in Kansas City. Two signature restaurants, a Grab & Go bakery and a rooftop lounge will round out this all glass, 24 story hotel, which stands out on the city's skyline. Loews Kansas City is located at the cornerstone of an already vibrant and continuously growing downtown Kansas City. Assure that all bars are kept in proper working conditions. To provide all supplies needed for bar prior and during all functions and events as per Beverage Supervisor and Captain request. Assure to restock any and all beverages after all function. Knowledge of consumption reports and assists with monthly beverage inventory and organization of beverage storeroom. Essential Functions and Responsibilities Provides support to the Bartender and Beverage Server in all aspects of service by stocking all service areas and maintaining adequate supplies through out the shift, cleaning and stocking all glassware: assisting with service of beverages; transportation of food trays to/from dining room, assist with cleaning all public areas. Participates in monthly inventory Stocks and maintains supplies in all service areas Inspects and prepares all service ware prior to use May assist Server by removing soiled glasses and plates for large parties and during periods of heavy volume Cleans and stocks glassware Maintains cleanliness and sanitary condition of lounge and service areas Assist in completion of post shift clean up and side work duties Maintain clean and organized storage space Regular attendance in conformance with standards May be required to work varying schedules to reflect business needs of the hotel Required to attend all training sessions and meetings Ability to perform "Physical Requirements" and "Mental Effort Requirements" as explained below. Supportive Functions and Responsibilities Promotes and applies teamwork skill at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to all guests, management and fellow employees Attends appropriate hotel meetings and training sessions Interacts daily with all captains to review events of the day Maintains current knowledge of all popular alcoholic beverages and cocktail recipes Stocks portable bar with required mixers, alcoholic beverages and related supplies Prepares all necessary mixers and garnishes prior to start of service and during shift as needed Sets up bar service area with all necessary glassware and supplies prior to start of service "Mis en Place" Greets guests in a polite professional manner according to Loews standards Determines guests needs and suggestively up-sells beverages so as to enhance the guest experience To assist in the quality service of alcoholic & non-alcoholic beverages to guests, ensuring that the standards of service as set out by Loews Hotels Breaking down of equipment and returning stock to the storage areas Perform other related duties as assigned or requested by supervisors/managers Records all aspects of guest order accurately Monitors guest consumption to prevent over indulgence and ensure safety Inventories all beverages and operating supplies, orders replacement items as needed Performs all closing duties, secures all inventory and supplies Performs monthly inventories Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications Basic knowledge of Wine & Spirits, and food Polite, friendly and helpful to guests, management and fellow employees Exceptional guest service skills Ability to stand, stoop, bend and lift items weighting up to 50 pounds repetitively during and entire shift Certifications: "Certified Food Service Manager", "TIPS" or equivalent Effective leadership, management, organizational and communication skills Exceptional guest service skills Ability to speak, read and write the English language Ability to stand, stoop, bend repetitively during entire shift Ability to work flexible schedule to include weekends and holidays Education: High School Diploma or equivalent Experience: One + years of experience as a Barback in a high volume, upscale Hotel or Free standing lounge environments
Mar 16, 2024
Full time
Loews Hotels & Co has ventured into Kansas City, MO with the new Loews Kansas City Hotel. The 800-room hotel features 60,000 square feet of meeting & function space, with a sky bridge connecting to the 800,000 square foot Kansas City Convention Center. The hotel marks the first hotel catering to groups & meetings to open in more than 20 years in Kansas City. Two signature restaurants, a Grab & Go bakery and a rooftop lounge will round out this all glass, 24 story hotel, which stands out on the city's skyline. Loews Kansas City is located at the cornerstone of an already vibrant and continuously growing downtown Kansas City. Assure that all bars are kept in proper working conditions. To provide all supplies needed for bar prior and during all functions and events as per Beverage Supervisor and Captain request. Assure to restock any and all beverages after all function. Knowledge of consumption reports and assists with monthly beverage inventory and organization of beverage storeroom. Essential Functions and Responsibilities Provides support to the Bartender and Beverage Server in all aspects of service by stocking all service areas and maintaining adequate supplies through out the shift, cleaning and stocking all glassware: assisting with service of beverages; transportation of food trays to/from dining room, assist with cleaning all public areas. Participates in monthly inventory Stocks and maintains supplies in all service areas Inspects and prepares all service ware prior to use May assist Server by removing soiled glasses and plates for large parties and during periods of heavy volume Cleans and stocks glassware Maintains cleanliness and sanitary condition of lounge and service areas Assist in completion of post shift clean up and side work duties Maintain clean and organized storage space Regular attendance in conformance with standards May be required to work varying schedules to reflect business needs of the hotel Required to attend all training sessions and meetings Ability to perform "Physical Requirements" and "Mental Effort Requirements" as explained below. Supportive Functions and Responsibilities Promotes and applies teamwork skill at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to all guests, management and fellow employees Attends appropriate hotel meetings and training sessions Interacts daily with all captains to review events of the day Maintains current knowledge of all popular alcoholic beverages and cocktail recipes Stocks portable bar with required mixers, alcoholic beverages and related supplies Prepares all necessary mixers and garnishes prior to start of service and during shift as needed Sets up bar service area with all necessary glassware and supplies prior to start of service "Mis en Place" Greets guests in a polite professional manner according to Loews standards Determines guests needs and suggestively up-sells beverages so as to enhance the guest experience To assist in the quality service of alcoholic & non-alcoholic beverages to guests, ensuring that the standards of service as set out by Loews Hotels Breaking down of equipment and returning stock to the storage areas Perform other related duties as assigned or requested by supervisors/managers Records all aspects of guest order accurately Monitors guest consumption to prevent over indulgence and ensure safety Inventories all beverages and operating supplies, orders replacement items as needed Performs all closing duties, secures all inventory and supplies Performs monthly inventories Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications Basic knowledge of Wine & Spirits, and food Polite, friendly and helpful to guests, management and fellow employees Exceptional guest service skills Ability to stand, stoop, bend and lift items weighting up to 50 pounds repetitively during and entire shift Certifications: "Certified Food Service Manager", "TIPS" or equivalent Effective leadership, management, organizational and communication skills Exceptional guest service skills Ability to speak, read and write the English language Ability to stand, stoop, bend repetitively during entire shift Ability to work flexible schedule to include weekends and holidays Education: High School Diploma or equivalent Experience: One + years of experience as a Barback in a high volume, upscale Hotel or Free standing lounge environments