Additional Information Pay: $21.28 to $22.33/hour Job Number Job Category Food and Beverage & Culinary Location The Westin Seattle, 1900 5th Ave, Seattle, Washington, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Communicate service needs to chefs and stewards throughout functions. Total charges for group functions, and prepare and present checks to group contacts for payment. Ensure banquet rooms, restaurants, and coffee breaks are ready for service. Ensure proper centerpieces are displayed on every table. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction. Set tables according to type of event and service standards. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None The pay range for this position is $21.28 to $22.33 per hour. This position offers coverage for medical, dental, vision, health care flexible spending account, dependent care flexible spending account, life insurance, disability insurance, accident insurance, adoption expense reimbursements, paid parental leave, educational assistance, 401(k) plan, stock purchase plan, discounts at Marriott properties, commuter benefits, employee assistance plan, and childcare discounts. Benefits are subject to terms and conditions, which may include rules regarding eligibility, enrollment, waiting period, contribution, benefit limits, election changes, benefit exclusions, and others. Employees will accrue 0.03847 hour for every hour worked to be used toward PTO/Vacation/Holiday/Sick. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Apr 18, 2024
Full time
Additional Information Pay: $21.28 to $22.33/hour Job Number Job Category Food and Beverage & Culinary Location The Westin Seattle, 1900 5th Ave, Seattle, Washington, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Communicate service needs to chefs and stewards throughout functions. Total charges for group functions, and prepare and present checks to group contacts for payment. Ensure banquet rooms, restaurants, and coffee breaks are ready for service. Ensure proper centerpieces are displayed on every table. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction. Set tables according to type of event and service standards. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None The pay range for this position is $21.28 to $22.33 per hour. This position offers coverage for medical, dental, vision, health care flexible spending account, dependent care flexible spending account, life insurance, disability insurance, accident insurance, adoption expense reimbursements, paid parental leave, educational assistance, 401(k) plan, stock purchase plan, discounts at Marriott properties, commuter benefits, employee assistance plan, and childcare discounts. Benefits are subject to terms and conditions, which may include rules regarding eligibility, enrollment, waiting period, contribution, benefit limits, election changes, benefit exclusions, and others. Employees will accrue 0.03847 hour for every hour worked to be used toward PTO/Vacation/Holiday/Sick. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
JOB SUMMARY: Responsible for culinary standards and operational guidelines in Guy Fieri restaurant for a specific shift including kitchen areas, food preparation activities and facilities. KEY JOB FUNCTIONS: Responsible for culinary operations creating a differentiated service/quality experience and ensuring optimum performance of all. Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness, and efficient preparation of all food related items. Recommends the quality and quantity of items to be purchased to permit rapid turnover with minimum waste and spoilage. Evaluates the following factors such as: pricing, quality, marketing, price/value perceptions, guest satisfaction, Team Member training and development as they relate to overall food products. Maintains kitchen inventory and orders using specified par levels. Visibility to guest, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues. Accountable for meeting or exceeding all State of Mississippi and Horseshoe sanitation requirements (ServSafe). Supports and ensures consistency with safety and accident prevention programs (non-slip footwear, knife handling, proper lifting). Creates and supports a Family Style service culture for guests and Team Members. Supervisory accountability for all Team Members for day-to-day operations to include hiring, training, and developing Team Members which includes coaching, mentoring and appropriate performance management up to and including separation. Achieves desired results in all areas of responsibility through staff development and training programs, established methods, procedures and guidelines to maintain desired standards, and high-quality service. Then, monitors results through inspection, evaluation, and analysis. Makes changes if necessary to achieve end result. Responsible for evaluating scheduling (planning, assigning, and directing work) of shift/outlet to meet business demands to ensure optimal operations and customer satisfaction during all business hours. Acts as a role model to other Team Members and always presents oneself as a credit to Company and encourages others to do the same. Ensures regulatory, internal controls and policy and procedure compliance. Performs all other related and compatible duties as assigned. EDUCATION and/or EXPERIENCE: College degree or Culinary Arts Degree preferred. 2 years progressively more challenging culinary experience.QUALIFICATIONS: Good oral and written communication skills including tact when dealing with difficult situations, must be fluent and literate in English. Excellent interpersonal skills and organizational ability. Must be proficient in Excel, Word, Power Point, Access and Microsoft Outlook. Ability to prioritize multiple projects and meet strict deadlines. Ability to understand and analyze Budget & P&L Statements. Ability to respond calmly and make rational decisions in stressful situations with co-workers, guests and vendors. Ability to stand and walk, and mobility to move easily around entire property for entire shift. Must be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 50 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.WORK ENVIRONMENT: Must be able to work in a fast-paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Ability to listen and respond to visual and aural cues. Must be able to work in areas containing dust, second hand smoke, varying noise and temperature levels, lighting, vibration, crowds and air quality. Must be flexible with schedule, including nights, weekends, and holidays as required.
Apr 14, 2024
Full time
JOB SUMMARY: Responsible for culinary standards and operational guidelines in Guy Fieri restaurant for a specific shift including kitchen areas, food preparation activities and facilities. KEY JOB FUNCTIONS: Responsible for culinary operations creating a differentiated service/quality experience and ensuring optimum performance of all. Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness, and efficient preparation of all food related items. Recommends the quality and quantity of items to be purchased to permit rapid turnover with minimum waste and spoilage. Evaluates the following factors such as: pricing, quality, marketing, price/value perceptions, guest satisfaction, Team Member training and development as they relate to overall food products. Maintains kitchen inventory and orders using specified par levels. Visibility to guest, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues. Accountable for meeting or exceeding all State of Mississippi and Horseshoe sanitation requirements (ServSafe). Supports and ensures consistency with safety and accident prevention programs (non-slip footwear, knife handling, proper lifting). Creates and supports a Family Style service culture for guests and Team Members. Supervisory accountability for all Team Members for day-to-day operations to include hiring, training, and developing Team Members which includes coaching, mentoring and appropriate performance management up to and including separation. Achieves desired results in all areas of responsibility through staff development and training programs, established methods, procedures and guidelines to maintain desired standards, and high-quality service. Then, monitors results through inspection, evaluation, and analysis. Makes changes if necessary to achieve end result. Responsible for evaluating scheduling (planning, assigning, and directing work) of shift/outlet to meet business demands to ensure optimal operations and customer satisfaction during all business hours. Acts as a role model to other Team Members and always presents oneself as a credit to Company and encourages others to do the same. Ensures regulatory, internal controls and policy and procedure compliance. Performs all other related and compatible duties as assigned. EDUCATION and/or EXPERIENCE: College degree or Culinary Arts Degree preferred. 2 years progressively more challenging culinary experience.QUALIFICATIONS: Good oral and written communication skills including tact when dealing with difficult situations, must be fluent and literate in English. Excellent interpersonal skills and organizational ability. Must be proficient in Excel, Word, Power Point, Access and Microsoft Outlook. Ability to prioritize multiple projects and meet strict deadlines. Ability to understand and analyze Budget & P&L Statements. Ability to respond calmly and make rational decisions in stressful situations with co-workers, guests and vendors. Ability to stand and walk, and mobility to move easily around entire property for entire shift. Must be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 50 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.WORK ENVIRONMENT: Must be able to work in a fast-paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Ability to listen and respond to visual and aural cues. Must be able to work in areas containing dust, second hand smoke, varying noise and temperature levels, lighting, vibration, crowds and air quality. Must be flexible with schedule, including nights, weekends, and holidays as required.
Provides superior guest service, positively affects interactions with guests and Team Member, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow Team Members. Work in all aspects of Marketing, Gaming, and F&B operations with an introduction to Front of House positions including Cashier, Host, Attendants, and Dealer. Communicates between guests and management to ensure guest satisfaction. Assist in tracking guest feedback, Team Member feedback and operational concerns. Communicate with front of house and management to best utilize the experience. Act in ways that will create moments of magic for our guests. Leave guests with positive feelings about our property and establish/maintain relationships with them. Approach each situation with a 'together we win' attitude, every guest every time. Comply with our drug & alcohol free workplace. Subject to post offer, for cause and post-accident drug tests. Maintain an extremely high level of confidentiality in all actions and duties. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Use of computer station with internet, Microsoft office software, POS systems, time and pay software including Kronos, telephone with voicemail system, fax, copier and standard office equipment. Licensure: Must be at least 21 years old and able to obtain and maintain a 1055 Slot Combo license. Must be at least 21 years of age. No tax returns are required for this position. QUALIFICATIONS Third or fourth year college student preferred Must possess average computer skills, specifically with all Microsoft Office programs. Excellent customer service experience Must have the ability to solve complex problems Oral and written communication skills Must be able to learn all essential job functions within 90 days PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands: Required to sit, walk and stand; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; talk and hear; and lift up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: An office environment. A casino environment exposed to bright flashing lights, noise, smoke and varied temperatures. Use of elevator and stairs. A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Apr 14, 2024
Full time
Provides superior guest service, positively affects interactions with guests and Team Member, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow Team Members. Work in all aspects of Marketing, Gaming, and F&B operations with an introduction to Front of House positions including Cashier, Host, Attendants, and Dealer. Communicates between guests and management to ensure guest satisfaction. Assist in tracking guest feedback, Team Member feedback and operational concerns. Communicate with front of house and management to best utilize the experience. Act in ways that will create moments of magic for our guests. Leave guests with positive feelings about our property and establish/maintain relationships with them. Approach each situation with a 'together we win' attitude, every guest every time. Comply with our drug & alcohol free workplace. Subject to post offer, for cause and post-accident drug tests. Maintain an extremely high level of confidentiality in all actions and duties. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Use of computer station with internet, Microsoft office software, POS systems, time and pay software including Kronos, telephone with voicemail system, fax, copier and standard office equipment. Licensure: Must be at least 21 years old and able to obtain and maintain a 1055 Slot Combo license. Must be at least 21 years of age. No tax returns are required for this position. QUALIFICATIONS Third or fourth year college student preferred Must possess average computer skills, specifically with all Microsoft Office programs. Excellent customer service experience Must have the ability to solve complex problems Oral and written communication skills Must be able to learn all essential job functions within 90 days PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands: Required to sit, walk and stand; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; talk and hear; and lift up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: An office environment. A casino environment exposed to bright flashing lights, noise, smoke and varied temperatures. Use of elevator and stairs. A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
JOB SUMMARY: Supervise front of house operations for shift/outlet in Guy Fieri creating a differentiated service experience and ensuring optimum performance of all. KEY JOB FUNCTIONS: Establishes and implements sequence of service to ensure consistent high-quality service standards are maintained. Indirectly responsible for maintaining back of house operations with all set culinary and operational standards and specifications and share responsibility of overall outlet budgets, profit and loss statements, cost analysis, labor analysis, planning and promotions with the Room Chef. Monitors appearance of all foods and communicates deviations from standard to culinary leadership. Oversees all follow-up work to ensure non-recurrence of cashiering errors; works closely with Accounting and Audit to ensure compliance with established procedures. Provides the highest level of customer service, managing and resolving in person and phone guest service issues, in an efficient and courteous manner. Creates and supports a Family Style service culture for guests and Team Members. Responsible for scheduling (planning, assigning and directing work) to meet business demands to ensure optimal operations and customer satisfaction during all business hours. Achieves desired results in all areas of responsibility through staff development and training programs, established methods, procedures and guidelines to maintain desired standards, and high-quality service. Then, monitors results through inspection, evaluation and analysis. Makes changes if necessary to achieve end result. Supervisory accountability for all Team Members for day to day and long-term operations to include hiring, training and developing employees which includes coaching, mentoring and appropriate performance management up to and including separation. Ensures regulatory, internal controls and policy and procedure compliance. Maintains bar inventory and orders product according to set par level sheets. Accountable for meeting or exceeding all State of Mississippi and Horseshoe sanitation requirements (ServSafe). Acts as a role model to other Team Members and always presents oneself as a credit to Company and encourages others to do the same. Ensures regulatory, internal controls and policy and procedure compliance. Performs all other related and compatible duties as assigned. EDUCATION and/or EXPERIENCE: Preferred: Degree in Hotel or Restaurant Mgmt. Work requires two years of restaurant/food service, prefer one-year supervisory experience.QUALIFICATIONS: Good oral and written communication skills including tact when dealing with difficult customers, must be fluent and literate in English. Excellent interpersonal skills and organizational ability. Must be proficient in Excel, Word, Power Point, Access and Microsoft Outlook. Ability to prioritize multiple projects and meet strict deadlines. Ability to learn and understand Budget & P&L Statements. Ability to respond calmly and make rational decisions in stressful situations with co-workers, guests and vendors. Ability to stand and walk, and mobility to move easily around entire property for entire shift. Must be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 40 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.WORK ENVIRONMENT: Must be able to work in a fast-paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Must be able to work in areas containing dust, secondhand smoke, varying noise and temperature levels, lighting, vibration, crowds and air quality. Must be flexible with schedule, including nights, weekends, and holidays as required.
Apr 14, 2024
Full time
JOB SUMMARY: Supervise front of house operations for shift/outlet in Guy Fieri creating a differentiated service experience and ensuring optimum performance of all. KEY JOB FUNCTIONS: Establishes and implements sequence of service to ensure consistent high-quality service standards are maintained. Indirectly responsible for maintaining back of house operations with all set culinary and operational standards and specifications and share responsibility of overall outlet budgets, profit and loss statements, cost analysis, labor analysis, planning and promotions with the Room Chef. Monitors appearance of all foods and communicates deviations from standard to culinary leadership. Oversees all follow-up work to ensure non-recurrence of cashiering errors; works closely with Accounting and Audit to ensure compliance with established procedures. Provides the highest level of customer service, managing and resolving in person and phone guest service issues, in an efficient and courteous manner. Creates and supports a Family Style service culture for guests and Team Members. Responsible for scheduling (planning, assigning and directing work) to meet business demands to ensure optimal operations and customer satisfaction during all business hours. Achieves desired results in all areas of responsibility through staff development and training programs, established methods, procedures and guidelines to maintain desired standards, and high-quality service. Then, monitors results through inspection, evaluation and analysis. Makes changes if necessary to achieve end result. Supervisory accountability for all Team Members for day to day and long-term operations to include hiring, training and developing employees which includes coaching, mentoring and appropriate performance management up to and including separation. Ensures regulatory, internal controls and policy and procedure compliance. Maintains bar inventory and orders product according to set par level sheets. Accountable for meeting or exceeding all State of Mississippi and Horseshoe sanitation requirements (ServSafe). Acts as a role model to other Team Members and always presents oneself as a credit to Company and encourages others to do the same. Ensures regulatory, internal controls and policy and procedure compliance. Performs all other related and compatible duties as assigned. EDUCATION and/or EXPERIENCE: Preferred: Degree in Hotel or Restaurant Mgmt. Work requires two years of restaurant/food service, prefer one-year supervisory experience.QUALIFICATIONS: Good oral and written communication skills including tact when dealing with difficult customers, must be fluent and literate in English. Excellent interpersonal skills and organizational ability. Must be proficient in Excel, Word, Power Point, Access and Microsoft Outlook. Ability to prioritize multiple projects and meet strict deadlines. Ability to learn and understand Budget & P&L Statements. Ability to respond calmly and make rational decisions in stressful situations with co-workers, guests and vendors. Ability to stand and walk, and mobility to move easily around entire property for entire shift. Must be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 40 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.WORK ENVIRONMENT: Must be able to work in a fast-paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Must be able to work in areas containing dust, secondhand smoke, varying noise and temperature levels, lighting, vibration, crowds and air quality. Must be flexible with schedule, including nights, weekends, and holidays as required.
WELCOME TO THE EMPIREAt Caesars Entertainment we see the value in developing our team members of the future. Our internship program welcomes hospitality and business majors from across the US (United States) to learn from industry leaders in hands-on real-life scenarios. We inspire grown-ups to play and are looking for future leaders to join in the fun As an Internship Team Member, you will experience what it is like to be a team member at destinations across the enterprise; all while joining a cohort of peers to learn, grow, and explore what it means to work in hospitality. We truly hope that your internship experience will be rewarding and worthwhile. Not only do we look forward to you contributing your unique skillsets and insight, but we also hope you are able to learn new competencies, develop new skills and gain useful experience on your professional path. GENERAL SUMMARYAs a Food & Beverage Intern, you will be exposed to all aspects of the casino restaurant, bar and nightlife industry while working closely with the Food & Beverage team. Your day-to-day responsibilities will focus on operations, financials and engagement. In addition, you will be assigned a mentor upon your arrival. You will be working closely with your mentor and manager on a variety of tasks and projects, they will check your progress and give feedback frequently. WHAT YOU WILL ACCOMPLISH (STUDENT LEARNING OUTCOMES):As a Food & Beverage Intern, you will gain exposure to all business operations in the department. As an intern at Caesars Entertainment, you are given the opportunity to identify a business need and address this need through an independent project. At the end of your internship you will present to the leadership team, the results of your project. When your internship ends, you will have an understanding and will have accomplished participating in all the below: Principles of leadership Staffing and scheduling Ordering product Maintaining cost of goods Union contracts Menu development and engineering F&B marketing Data analytics Customer service Employee engagement Profit and loss statements EDUCATION & EXPERIENCE REQUIREMENTS:Currently pursuing an undergraduate degree and is a junior or senior in credit hours Preferred major in Hospitality, Culinary, business management. APPLICATION PROCESS For consideration, please submit your completed application packed through our corporate career website /Careers. The following should be included with your application submission: Resume Cover Letter Education Transcripts Proof of internship credit enrollment or school verification letter
Apr 14, 2024
Full time
WELCOME TO THE EMPIREAt Caesars Entertainment we see the value in developing our team members of the future. Our internship program welcomes hospitality and business majors from across the US (United States) to learn from industry leaders in hands-on real-life scenarios. We inspire grown-ups to play and are looking for future leaders to join in the fun As an Internship Team Member, you will experience what it is like to be a team member at destinations across the enterprise; all while joining a cohort of peers to learn, grow, and explore what it means to work in hospitality. We truly hope that your internship experience will be rewarding and worthwhile. Not only do we look forward to you contributing your unique skillsets and insight, but we also hope you are able to learn new competencies, develop new skills and gain useful experience on your professional path. GENERAL SUMMARYAs a Food & Beverage Intern, you will be exposed to all aspects of the casino restaurant, bar and nightlife industry while working closely with the Food & Beverage team. Your day-to-day responsibilities will focus on operations, financials and engagement. In addition, you will be assigned a mentor upon your arrival. You will be working closely with your mentor and manager on a variety of tasks and projects, they will check your progress and give feedback frequently. WHAT YOU WILL ACCOMPLISH (STUDENT LEARNING OUTCOMES):As a Food & Beverage Intern, you will gain exposure to all business operations in the department. As an intern at Caesars Entertainment, you are given the opportunity to identify a business need and address this need through an independent project. At the end of your internship you will present to the leadership team, the results of your project. When your internship ends, you will have an understanding and will have accomplished participating in all the below: Principles of leadership Staffing and scheduling Ordering product Maintaining cost of goods Union contracts Menu development and engineering F&B marketing Data analytics Customer service Employee engagement Profit and loss statements EDUCATION & EXPERIENCE REQUIREMENTS:Currently pursuing an undergraduate degree and is a junior or senior in credit hours Preferred major in Hospitality, Culinary, business management. APPLICATION PROCESS For consideration, please submit your completed application packed through our corporate career website /Careers. The following should be included with your application submission: Resume Cover Letter Education Transcripts Proof of internship credit enrollment or school verification letter
WELCOME TO THE EMPIREAt Caesars Entertainment we see the value in developing our team members of the future. Our internship program welcomes hospitality and business majors from across the US (United States) to learn from industry leaders in hands-on real-life scenarios. We inspire grown-ups to play and are looking for future leaders to join in the fun As an Internship Team Member, you will experience what it is like to be a team member at destinations across the enterprise; all while joining a cohort of peers to learn, grow, and explore what it means to work in hospitality. We truly hope that your internship experience will be rewarding and worthwhile. Not only do we look forward to you contributing your unique skillsets and insight, but we also hope you are able to learn new competencies, develop new skills and gain useful experience on your professional path. GENERAL SUMMARYAs a Food & Beverage Intern, you will be exposed to all aspects of the casino restaurant, bar and nightlife industry while working closely with the Food & Beverage team. Your day-to-day responsibilities will focus on the restaurant or bar that you will be assigned to this summer. In addition, you will be assigned a mentor upon your arrival. You will be working closely with your mentor and manager on a variety of tasks and projects, they will check your progress and give feedback frequently. WHAT YOU WILL ACCOMPLISH (STUDENT LEARNING OUTCOMES):As a Food & Beverage Intern, you will gain exposure to all business operations in the department. As an intern at Caesars Entertainment, you are given the opportunity to identify a business need and address this need through an independent project. At the end of your internship you will present to the leadership team, the results of your project. When your internship ends, you will have an understanding and will have accomplished participating in all the below: Principles of leadership Staffing and scheduling Ordering product Maintaining cost of goods Union contracts Menu development and engineering F&B marketing Data analytics Customer service Employee engagement Profit and loss statements EDUCATION & EXPERIENCE REQUIREMENTS:Currently pursuing an undergraduate degree and is a junior or senior in credit hours Preferred major in Hospitality, Marketing, Design, Communications, Public Relations, Business, or Journalism APPLICATION PROCESS For consideration, please submit your completed application packed through our corporate career website /Careers. The following should be included with your application submission: Resume Cover Letter Education Transcripts Proof of internship credit enrollment or school verification letter
Apr 14, 2024
Full time
WELCOME TO THE EMPIREAt Caesars Entertainment we see the value in developing our team members of the future. Our internship program welcomes hospitality and business majors from across the US (United States) to learn from industry leaders in hands-on real-life scenarios. We inspire grown-ups to play and are looking for future leaders to join in the fun As an Internship Team Member, you will experience what it is like to be a team member at destinations across the enterprise; all while joining a cohort of peers to learn, grow, and explore what it means to work in hospitality. We truly hope that your internship experience will be rewarding and worthwhile. Not only do we look forward to you contributing your unique skillsets and insight, but we also hope you are able to learn new competencies, develop new skills and gain useful experience on your professional path. GENERAL SUMMARYAs a Food & Beverage Intern, you will be exposed to all aspects of the casino restaurant, bar and nightlife industry while working closely with the Food & Beverage team. Your day-to-day responsibilities will focus on the restaurant or bar that you will be assigned to this summer. In addition, you will be assigned a mentor upon your arrival. You will be working closely with your mentor and manager on a variety of tasks and projects, they will check your progress and give feedback frequently. WHAT YOU WILL ACCOMPLISH (STUDENT LEARNING OUTCOMES):As a Food & Beverage Intern, you will gain exposure to all business operations in the department. As an intern at Caesars Entertainment, you are given the opportunity to identify a business need and address this need through an independent project. At the end of your internship you will present to the leadership team, the results of your project. When your internship ends, you will have an understanding and will have accomplished participating in all the below: Principles of leadership Staffing and scheduling Ordering product Maintaining cost of goods Union contracts Menu development and engineering F&B marketing Data analytics Customer service Employee engagement Profit and loss statements EDUCATION & EXPERIENCE REQUIREMENTS:Currently pursuing an undergraduate degree and is a junior or senior in credit hours Preferred major in Hospitality, Marketing, Design, Communications, Public Relations, Business, or Journalism APPLICATION PROCESS For consideration, please submit your completed application packed through our corporate career website /Careers. The following should be included with your application submission: Resume Cover Letter Education Transcripts Proof of internship credit enrollment or school verification letter
Job Description Aramark?s Step Up to Leadership (S2L) Paid Internship Program targets motivated college underclassmen and rising seniors who are eager to gain valuable business skills and leadership experience. The S2L Program is designed to provide students with key experience, expertise, and resources to help position them competitively for full-time positions post-graduation. S2L interns gain relevant work experience, mentorship from industry leaders, and professional training to help them pursue what matters to them, both personally and professionally. Throughout the course of this premiere internship program, interns have the unique opportunity to take on leadership roles within Aramark while participating in structured program activities and development exercises. Opportunities within the S2L program are focused in seven Career Tracks within our business and provide key milestone experiences specific to each Career Track. The S2L Program also offers a series of professional development trainings to supplement the learning that occurs through structured account experiences and on-the-job learning. S2L interns can expect: ? A paid 10?12-week experience ? Career readiness training & coaching ? Direct engagement with peers, mentors, and managers ? Professional network & personal brand development ? Structured career path conversations and learning development programs in preparation for potential full-time placement Aramark?s S2L Program is committed to fostering communities rooted in service, inclusion, and shared prosperity, empowering all individuals to make an impact! Job Responsibilities Essential Tasks: Works directly with Food and Beverage Manager to ensure the highest standards of customer service, controlling of costs and ensuring compliance with all Aramark Policies. Assigns and assists Line Service Workers assigned to department with individual tasks and duties. Checks special event function set-up and coverage, monitors functions as they occur and checks on clean-up activities. Monitors break cart service and Nourishment Hubs Monitors operations in all Food and Beverage Outlets Assists in training and scheduling of personnel. Must be able to deal with guests courteously and efficiently. Must be able to lead, motivate, and relate to others Checks previous day?s function areas for cleanliness. Spot checks bar sheets and ensures accurate inventory of alcohol. Monitors employee?s time on a daily basis and records information for payroll input documentation. Inventories Special Function service ware. Ensures compliance of Aramark Alcohol Service Policy in all locations. Performs duties of a Banquet Server or Restaurant Server as required. Additional tasks and responsibilities may be assigned at the discretion of the manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time. Follows ARAMARK policies and procedures and safety and sanitation policies and procedures and ensures compliance with these policies and procedures. Responsible for oversight of Micros system including voids, comps and corrections. May be required to work nights, weekends, and/or overtime. Qualifications ? S2L PROGRAM QUALIFICATIONS ? Open to those actively pursuing a bachelor?s or master?s degree in any field of study. Please keep in mind that educational requirements may change depending on the responsibilities of the role. ? Ability to work flexible hours, which may include nights, weekends or holidays according to business needs. ? Must be authorized to work in the United States and not require work authorization sponsorship by Aramark for this position now or in the future. ? Aramark does not offer housing with the exception of our remote Aramark Destinations locations. ? PREFERRED EXPERIENCE ? All majors are welcome to apply! ? Strong organizational and time management skills ? Great verbal and written communication skills ? Must work well in both team and individualized tasks. ? Strong leadership, project management, and execution skills ? Dynamic working skills to handle change and ambiguity in a fast-paced environment Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Apr 12, 2024
Full time
Job Description Aramark?s Step Up to Leadership (S2L) Paid Internship Program targets motivated college underclassmen and rising seniors who are eager to gain valuable business skills and leadership experience. The S2L Program is designed to provide students with key experience, expertise, and resources to help position them competitively for full-time positions post-graduation. S2L interns gain relevant work experience, mentorship from industry leaders, and professional training to help them pursue what matters to them, both personally and professionally. Throughout the course of this premiere internship program, interns have the unique opportunity to take on leadership roles within Aramark while participating in structured program activities and development exercises. Opportunities within the S2L program are focused in seven Career Tracks within our business and provide key milestone experiences specific to each Career Track. The S2L Program also offers a series of professional development trainings to supplement the learning that occurs through structured account experiences and on-the-job learning. S2L interns can expect: ? A paid 10?12-week experience ? Career readiness training & coaching ? Direct engagement with peers, mentors, and managers ? Professional network & personal brand development ? Structured career path conversations and learning development programs in preparation for potential full-time placement Aramark?s S2L Program is committed to fostering communities rooted in service, inclusion, and shared prosperity, empowering all individuals to make an impact! Job Responsibilities Essential Tasks: Works directly with Food and Beverage Manager to ensure the highest standards of customer service, controlling of costs and ensuring compliance with all Aramark Policies. Assigns and assists Line Service Workers assigned to department with individual tasks and duties. Checks special event function set-up and coverage, monitors functions as they occur and checks on clean-up activities. Monitors break cart service and Nourishment Hubs Monitors operations in all Food and Beverage Outlets Assists in training and scheduling of personnel. Must be able to deal with guests courteously and efficiently. Must be able to lead, motivate, and relate to others Checks previous day?s function areas for cleanliness. Spot checks bar sheets and ensures accurate inventory of alcohol. Monitors employee?s time on a daily basis and records information for payroll input documentation. Inventories Special Function service ware. Ensures compliance of Aramark Alcohol Service Policy in all locations. Performs duties of a Banquet Server or Restaurant Server as required. Additional tasks and responsibilities may be assigned at the discretion of the manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time. Follows ARAMARK policies and procedures and safety and sanitation policies and procedures and ensures compliance with these policies and procedures. Responsible for oversight of Micros system including voids, comps and corrections. May be required to work nights, weekends, and/or overtime. Qualifications ? S2L PROGRAM QUALIFICATIONS ? Open to those actively pursuing a bachelor?s or master?s degree in any field of study. Please keep in mind that educational requirements may change depending on the responsibilities of the role. ? Ability to work flexible hours, which may include nights, weekends or holidays according to business needs. ? Must be authorized to work in the United States and not require work authorization sponsorship by Aramark for this position now or in the future. ? Aramark does not offer housing with the exception of our remote Aramark Destinations locations. ? PREFERRED EXPERIENCE ? All majors are welcome to apply! ? Strong organizational and time management skills ? Great verbal and written communication skills ? Must work well in both team and individualized tasks. ? Strong leadership, project management, and execution skills ? Dynamic working skills to handle change and ambiguity in a fast-paced environment Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Company Description: McDonald's evolving Accelerating the Arches growth strategy puts our customers and people first, and leverages our competitive advantages to strengthen our brand. We are recognized on lists like Fortune's Most Admired Companies and Fast Company's Most Innovative Companies. Doubling Down on the 4Ds (Delivery, Digital, Drive Thru, and Development) Our growth pillars emphasize the important role technology plays as the leading, global omni-channel restaurant brand. Technology enables the organization through digital technology, and improving the customer, crew and employee experience each and every day. Global Technology forging the way Leading the digitization of our business is the Technology organization made up of intrapreneurs who build industry defining tech using the latest innovations and platforms, like AI and edge computing to deliver on the next set of cutting-edge opportunities for the business. At McDonald's you get to solve technology innovation challenges at an incredible scale, and work across global teams who are always hungry for a challenge. This provides access to exciting career paths for technologists. It's bonus points when you get to see your family and friends use the tech you build at their favorite McD restaurant. Check out the Global Technology Technical Blog to learn how technology is directly enabling the Accelerating the Arches strategy. Job Description: This opportunity is part of the Global Technology Infrastructure & Operations team (GTIO), where our mission is to deliver modern and relevant technology that supports the way McDonald's works. We provide best-in-class foundational technology products and services including Global Networking, Cloud, End User Computing, and IT Service Management. It's our goal to always provide an engaging, relevant, and simple experience for our customers. The Technical Product Manager, Restaurant Hardware Solutions, is part of the Restaurant Infrastructure & Operations team within Global Technology. This role reports to the Senior Technical Product Manager and is responsible for leading a portfolio of restaurant hardware solutions.The restaurant environment is complex, made up of many different technology hardware solutions. With constantly evolving needs of restaurant crew and customers, this team plays an important role in understanding those needs and evolving our hardware solutions to keep pace. Being a new team, the Technical Product Manager will play a key role in defining the scope of the Hardware Solutions team portfolio and associated hardware lifecycle processes - including evolution of Infrastructure as a Service capabilities related to restaurant hardware. This is an exciting opportunity for an experienced technology leader to help shape the transformation of infrastructure and operations products and services to the entire McDonalds environment. Responsibilities & Accountabilities: Support the Senior Manager, Restaurant Hardware solutions, by executing short-term strategy for a portfolio of hardware solutions (e.g., digital menu boards) Understand restaurant needs (crew, customer, manager) and translate those functional and technical needs into product requirements to be used in designing and/or selecting a hardware product, as well as continuous enhancement of the product Partner with market and cross-functional teams to define standards / technical specifications, select and approve global solutions, and certify new hardware solutions With a shift to expanded global standards and hardware as a service, the Technical Product Manager will contribute to defining market-level installation and ongoing technical support for products within their domain. Contribute to the performance of the team by overseeing work of suppliers and related teams Solve defined problems; identify ways to modify processes to meet end customer needs (e.g. operator or customer challenges with a particular hardware solution) Define and enforce hardware solution quality standards Design and execute tests to guarantee up-time of hardware solutions in the markets; oversee third party hardware certification testing where appropriate Provide input on deployment plan for hardware solutions to market teams Facilitate processes to maintain and support hardware in the markets Manage stakeholder relationships, including product teams as customers of hardware solutions, and ensure stakeholders are aligned with hardware roadmaps. Qualifications: Basic Qualifications Willingness and ability to live the McDonald's values every day: Serve, Inclusion, Integrity, Community, and Family. Demonstrated experience owning and delivering high load technology or hardware products with measurable results. Experience partnering with stakeholders across a complex, global organization. Experience prioritizing product feature development and cost/benefit analysis (e.g. business case creation, MVP define & develop, backlog prioritization) Impact-minded approach, with ability to articulate goals and instill action and alignment to reach them. Experience working in an agile product development environment: participating in and leading agile ceremonies, managing a backlog/release plan, tracking metrics of multiple teams, removing blockers (burndown chart, release burn up, etc.) Demonstrated ability to manage technical products from an unclear problem statement, driving clarity, understanding, and opportunity assessment, managing trade-offs and evaluating potential concepts with internal and external partners using design thinking and agile principles. Experience managing technical priorities and driving strategic hardware initiatives. Ability to utilize data to proactively identify and solve complex problems potentially impacting the restaurant infrastructure platform function. Proven analytical and quantitative skills; ability to use data and metrics to back up assumptions, develop product strategy and business cases, and measure success. Strong written communication, presentation, and interpersonal skills, with the ability to convey complex ideas in easy-to-understand business friendly language. Understand customer centricity, and lead products with that mindset. Preferred Qualifications Experience with hardware peripherals, architecture, and cataloging processes. Example hardware: kiosks, digital signage, media players, scanners, cash recyclers, audio systems, etc. Experience with infrastructure as a service (IaaS) Demonstrated ability to effectively influence and partner across product and platform teams within a global engineering organization Demonstrated ability to manage and navigate to drive results within a globally distributed organization Experience defining hardware standards and specifications that address global complexities and differences between markets / regions Experience managing P&L of a program and developing/managing financial forecasts to communicate ROI and spend rate Experience 8+ years of technical product management or relevant experience with a Bachelor's degree or 6+ years relevant experience with a Master's degree. 2+ years working with restaurant or retail hardware solutions and platforms. Experience working on technical teams that manage an important product and/or a suite of products. Experience communicating with leadership and setting expectations for major cross-functional initiatives. Additional Information: McDonald's is committed to providing qualified individuals with disabilities reasonable accommodations to perform the essential functions of their jobs. Additionally, if you (or another applicant of whom you are aware) require assistance accessing or reading this job posting or otherwise seek assistance in the application process, please contact McDonald's provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to sex, sex stereotyping, pregnancy (including pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), race, color, religion, ancestry or national origin, age, disability status, medical condition, marital status, sexual orientation, gender, gender identity, gender expression, transgender status, protected military or veteran status, citizenship status, genetic information, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Nothing in this job posting or description should be construed as an offer or guarantee of employment.
Apr 11, 2024
Full time
Company Description: McDonald's evolving Accelerating the Arches growth strategy puts our customers and people first, and leverages our competitive advantages to strengthen our brand. We are recognized on lists like Fortune's Most Admired Companies and Fast Company's Most Innovative Companies. Doubling Down on the 4Ds (Delivery, Digital, Drive Thru, and Development) Our growth pillars emphasize the important role technology plays as the leading, global omni-channel restaurant brand. Technology enables the organization through digital technology, and improving the customer, crew and employee experience each and every day. Global Technology forging the way Leading the digitization of our business is the Technology organization made up of intrapreneurs who build industry defining tech using the latest innovations and platforms, like AI and edge computing to deliver on the next set of cutting-edge opportunities for the business. At McDonald's you get to solve technology innovation challenges at an incredible scale, and work across global teams who are always hungry for a challenge. This provides access to exciting career paths for technologists. It's bonus points when you get to see your family and friends use the tech you build at their favorite McD restaurant. Check out the Global Technology Technical Blog to learn how technology is directly enabling the Accelerating the Arches strategy. Job Description: This opportunity is part of the Global Technology Infrastructure & Operations team (GTIO), where our mission is to deliver modern and relevant technology that supports the way McDonald's works. We provide best-in-class foundational technology products and services including Global Networking, Cloud, End User Computing, and IT Service Management. It's our goal to always provide an engaging, relevant, and simple experience for our customers. The Technical Product Manager, Restaurant Hardware Solutions, is part of the Restaurant Infrastructure & Operations team within Global Technology. This role reports to the Senior Technical Product Manager and is responsible for leading a portfolio of restaurant hardware solutions.The restaurant environment is complex, made up of many different technology hardware solutions. With constantly evolving needs of restaurant crew and customers, this team plays an important role in understanding those needs and evolving our hardware solutions to keep pace. Being a new team, the Technical Product Manager will play a key role in defining the scope of the Hardware Solutions team portfolio and associated hardware lifecycle processes - including evolution of Infrastructure as a Service capabilities related to restaurant hardware. This is an exciting opportunity for an experienced technology leader to help shape the transformation of infrastructure and operations products and services to the entire McDonalds environment. Responsibilities & Accountabilities: Support the Senior Manager, Restaurant Hardware solutions, by executing short-term strategy for a portfolio of hardware solutions (e.g., digital menu boards) Understand restaurant needs (crew, customer, manager) and translate those functional and technical needs into product requirements to be used in designing and/or selecting a hardware product, as well as continuous enhancement of the product Partner with market and cross-functional teams to define standards / technical specifications, select and approve global solutions, and certify new hardware solutions With a shift to expanded global standards and hardware as a service, the Technical Product Manager will contribute to defining market-level installation and ongoing technical support for products within their domain. Contribute to the performance of the team by overseeing work of suppliers and related teams Solve defined problems; identify ways to modify processes to meet end customer needs (e.g. operator or customer challenges with a particular hardware solution) Define and enforce hardware solution quality standards Design and execute tests to guarantee up-time of hardware solutions in the markets; oversee third party hardware certification testing where appropriate Provide input on deployment plan for hardware solutions to market teams Facilitate processes to maintain and support hardware in the markets Manage stakeholder relationships, including product teams as customers of hardware solutions, and ensure stakeholders are aligned with hardware roadmaps. Qualifications: Basic Qualifications Willingness and ability to live the McDonald's values every day: Serve, Inclusion, Integrity, Community, and Family. Demonstrated experience owning and delivering high load technology or hardware products with measurable results. Experience partnering with stakeholders across a complex, global organization. Experience prioritizing product feature development and cost/benefit analysis (e.g. business case creation, MVP define & develop, backlog prioritization) Impact-minded approach, with ability to articulate goals and instill action and alignment to reach them. Experience working in an agile product development environment: participating in and leading agile ceremonies, managing a backlog/release plan, tracking metrics of multiple teams, removing blockers (burndown chart, release burn up, etc.) Demonstrated ability to manage technical products from an unclear problem statement, driving clarity, understanding, and opportunity assessment, managing trade-offs and evaluating potential concepts with internal and external partners using design thinking and agile principles. Experience managing technical priorities and driving strategic hardware initiatives. Ability to utilize data to proactively identify and solve complex problems potentially impacting the restaurant infrastructure platform function. Proven analytical and quantitative skills; ability to use data and metrics to back up assumptions, develop product strategy and business cases, and measure success. Strong written communication, presentation, and interpersonal skills, with the ability to convey complex ideas in easy-to-understand business friendly language. Understand customer centricity, and lead products with that mindset. Preferred Qualifications Experience with hardware peripherals, architecture, and cataloging processes. Example hardware: kiosks, digital signage, media players, scanners, cash recyclers, audio systems, etc. Experience with infrastructure as a service (IaaS) Demonstrated ability to effectively influence and partner across product and platform teams within a global engineering organization Demonstrated ability to manage and navigate to drive results within a globally distributed organization Experience defining hardware standards and specifications that address global complexities and differences between markets / regions Experience managing P&L of a program and developing/managing financial forecasts to communicate ROI and spend rate Experience 8+ years of technical product management or relevant experience with a Bachelor's degree or 6+ years relevant experience with a Master's degree. 2+ years working with restaurant or retail hardware solutions and platforms. Experience working on technical teams that manage an important product and/or a suite of products. Experience communicating with leadership and setting expectations for major cross-functional initiatives. Additional Information: McDonald's is committed to providing qualified individuals with disabilities reasonable accommodations to perform the essential functions of their jobs. Additionally, if you (or another applicant of whom you are aware) require assistance accessing or reading this job posting or otherwise seek assistance in the application process, please contact McDonald's provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to sex, sex stereotyping, pregnancy (including pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), race, color, religion, ancestry or national origin, age, disability status, medical condition, marital status, sexual orientation, gender, gender identity, gender expression, transgender status, protected military or veteran status, citizenship status, genetic information, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Nothing in this job posting or description should be construed as an offer or guarantee of employment.
WELCOME TO THE EMPIREAt Caesars Entertainment we see the value in developing our team members of the future. Our internship program welcomes hospitality and business majors from across the US (United States) to learn from industry leaders in hands-on real-life scenarios. We inspire grown-ups to play and are looking for future leaders to join in the fun As an Internship Team Member, you will experience what it is like to be a team member at destinations across the enterprise; all while joining a cohort of peers to learn, grow, and explore what it means to work in hospitality. We truly hope that your internship experience will be rewarding and worthwhile. Not only do we look forward to you contributing your unique skillsets and insight, but we also hope you are able to learn new competencies, develop new skills and gain useful experience on your professional path. GENERAL SUMMARYAs a Food & Beverage Intern, you will be exposed to all aspects of the casino restaurant, bar and nightlife industry while working closely with the Food & Beverage team. Your day-to-day responsibilities will focus on operations, financials and engagement. In addition, you will be assigned a mentor upon your arrival. You will be working closely with your mentor and manager on a variety of tasks and projects, they will check your progress and give feedback frequently. WHAT YOU WILL ACCOMPLISH (STUDENT LEARNING OUTCOMES):As a Food & Beverage Intern, you will gain exposure to all business operations in the department. As an intern at Caesars Entertainment, you are given the opportunity to identify a business need and address this need through an independent project. At the end of your internship you will present to the leadership team, the results of your project. When your internship ends, you will have an understanding and will have accomplished participating in all the below: Principles of leadership Staffing and scheduling Ordering product Maintaining cost of goods Union contracts Menu development and engineering F&B marketing Data analytics Customer service Employee engagement Profit and loss statements EDUCATION & EXPERIENCE REQUIREMENTS:Currently pursuing an undergraduate degree and is a junior or senior in credit hours Preferred major in Hospitality, Culinary, business management. APPLICATION PROCESS For consideration, please submit your completed application packed through our corporate career website /Careers. The following should be included with your application submission: Resume Cover Letter Education Transcripts Proof of internship credit enrollment or school verification letter
Apr 07, 2024
Full time
WELCOME TO THE EMPIREAt Caesars Entertainment we see the value in developing our team members of the future. Our internship program welcomes hospitality and business majors from across the US (United States) to learn from industry leaders in hands-on real-life scenarios. We inspire grown-ups to play and are looking for future leaders to join in the fun As an Internship Team Member, you will experience what it is like to be a team member at destinations across the enterprise; all while joining a cohort of peers to learn, grow, and explore what it means to work in hospitality. We truly hope that your internship experience will be rewarding and worthwhile. Not only do we look forward to you contributing your unique skillsets and insight, but we also hope you are able to learn new competencies, develop new skills and gain useful experience on your professional path. GENERAL SUMMARYAs a Food & Beverage Intern, you will be exposed to all aspects of the casino restaurant, bar and nightlife industry while working closely with the Food & Beverage team. Your day-to-day responsibilities will focus on operations, financials and engagement. In addition, you will be assigned a mentor upon your arrival. You will be working closely with your mentor and manager on a variety of tasks and projects, they will check your progress and give feedback frequently. WHAT YOU WILL ACCOMPLISH (STUDENT LEARNING OUTCOMES):As a Food & Beverage Intern, you will gain exposure to all business operations in the department. As an intern at Caesars Entertainment, you are given the opportunity to identify a business need and address this need through an independent project. At the end of your internship you will present to the leadership team, the results of your project. When your internship ends, you will have an understanding and will have accomplished participating in all the below: Principles of leadership Staffing and scheduling Ordering product Maintaining cost of goods Union contracts Menu development and engineering F&B marketing Data analytics Customer service Employee engagement Profit and loss statements EDUCATION & EXPERIENCE REQUIREMENTS:Currently pursuing an undergraduate degree and is a junior or senior in credit hours Preferred major in Hospitality, Culinary, business management. APPLICATION PROCESS For consideration, please submit your completed application packed through our corporate career website /Careers. The following should be included with your application submission: Resume Cover Letter Education Transcripts Proof of internship credit enrollment or school verification letter
WELCOME TO THE EMPIREAt Caesars Entertainment we see the value in developing our team members of the future. Our internship program welcomes hospitality and business majors from across the US (United States) to learn from industry leaders in hands-on real-life scenarios. We inspire grown-ups to play and are looking for future leaders to join in the fun As an Internship Team Member, you will experience what it is like to be a team member at destinations across the enterprise; all while joining a cohort of peers to learn, grow, and explore what it means to work in hospitality. We truly hope that your internship experience will be rewarding and worthwhile. Not only do we look forward to you contributing your unique skillsets and insight, but we also hope you are able to learn new competencies, develop new skills and gain useful experience on your professional path. GENERAL SUMMARYAs a Food & Beverage Intern, you will be exposed to all aspects of the casino restaurant, bar and nightlife industry while working closely with the Food & Beverage team. Your day-to-day responsibilities will focus on operations, financials and engagement. In addition, you will be assigned a mentor upon your arrival. You will be working closely with your mentor and manager on a variety of tasks and projects, they will check your progress and give feedback frequently. WHAT YOU WILL ACCOMPLISH (STUDENT LEARNING OUTCOMES):As a Food & Beverage Intern, you will gain exposure to all business operations in the department. As an intern at Caesars Entertainment, you are given the opportunity to identify a business need and address this need through an independent project. At the end of your internship you will present to the leadership team, the results of your project. When your internship ends, you will have an understanding and will have accomplished participating in all the below: Principles of leadership Staffing and scheduling Ordering product Maintaining cost of goods Union contracts Menu development and engineering F&B marketing Data analytics Customer service Employee engagement Profit and loss statements EDUCATION & EXPERIENCE REQUIREMENTS:Currently pursuing an undergraduate degree and is a junior or senior in credit hours Preferred major in Hospitality, Culinary, business management. APPLICATION PROCESS For consideration, please submit your completed application packed through our corporate career website /Careers. The following should be included with your application submission: Resume Cover Letter Education Transcripts Proof of internship credit enrollment or school verification letter
Apr 07, 2024
Full time
WELCOME TO THE EMPIREAt Caesars Entertainment we see the value in developing our team members of the future. Our internship program welcomes hospitality and business majors from across the US (United States) to learn from industry leaders in hands-on real-life scenarios. We inspire grown-ups to play and are looking for future leaders to join in the fun As an Internship Team Member, you will experience what it is like to be a team member at destinations across the enterprise; all while joining a cohort of peers to learn, grow, and explore what it means to work in hospitality. We truly hope that your internship experience will be rewarding and worthwhile. Not only do we look forward to you contributing your unique skillsets and insight, but we also hope you are able to learn new competencies, develop new skills and gain useful experience on your professional path. GENERAL SUMMARYAs a Food & Beverage Intern, you will be exposed to all aspects of the casino restaurant, bar and nightlife industry while working closely with the Food & Beverage team. Your day-to-day responsibilities will focus on operations, financials and engagement. In addition, you will be assigned a mentor upon your arrival. You will be working closely with your mentor and manager on a variety of tasks and projects, they will check your progress and give feedback frequently. WHAT YOU WILL ACCOMPLISH (STUDENT LEARNING OUTCOMES):As a Food & Beverage Intern, you will gain exposure to all business operations in the department. As an intern at Caesars Entertainment, you are given the opportunity to identify a business need and address this need through an independent project. At the end of your internship you will present to the leadership team, the results of your project. When your internship ends, you will have an understanding and will have accomplished participating in all the below: Principles of leadership Staffing and scheduling Ordering product Maintaining cost of goods Union contracts Menu development and engineering F&B marketing Data analytics Customer service Employee engagement Profit and loss statements EDUCATION & EXPERIENCE REQUIREMENTS:Currently pursuing an undergraduate degree and is a junior or senior in credit hours Preferred major in Hospitality, Culinary, business management. APPLICATION PROCESS For consideration, please submit your completed application packed through our corporate career website /Careers. The following should be included with your application submission: Resume Cover Letter Education Transcripts Proof of internship credit enrollment or school verification letter
Harrah's Council Bluffs, Horseshoe Council Bluffs, the Mid-America Center, and the Hilton Garden Inn, all part of Caesars Entertainment's expansive portfolio, are looking to bring the best talent from around the area to the Empire. We know that excellent service begins with our team members, which is why we are all inspired by the company's Mission, Vision, and Values and why we strive for greatness each and every day. From providing the best gaming experience with two casino properties to offering two hotels with varying amenities, and convention, meeting, and entertainment space perfect for events big and small, our teams and properties are here to serve the Council Bluffs-metro area no matter the need.The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law. Caesars Entertainment is Blazing the Trail for our team members with an all new benefits program. Full-time team members are able to choose from five different medical coverage levels and four different carriers. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment.We're investing in your future more than ever with enhanced tuition assistance and an all-new student loan debt repayment program. As a new Caesars' Team Member, you'll be eligible to begin reaping the rewards of many of these benefits, in just 6 months - with full access to all educational programs with just a year of continuous employment. Benefits include tuition assistance programs, student loan repayment, and dependent scholarship programs. We invite you to be part of the extraordinary and go All In on Education with us. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities. Team members are also able to enjoy free meals in our team member dining room while on shift. This includes sandwiches, salads, fresh fruit, cereal and a wide variety of beverages.Ask about our hiring bonus during your HR interview.JOB DESCRIPTION: Indirectly responsible for supporting back of house operations with the Room Chef. Monitors appearance of all foods and communicates deviations from standard to Room Chef. Provides information to assist in compiling budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary. Oversees all follow-up work to ensure non-recurrence of cashiering errors; works closely with Accounting and Audit to ensure compliance with established procedures. Provides the highest level of customer service, managing and resolving in person and phone customer service issues, in an efficient and courteous manner. Assists in scheduling (planning, assigning and directing work) to meet business demands to ensure optimal operations and customer satisfaction during all business hours. Ensures regulatory, internal controls and policy and procedure compliance. Accountable for meeting or exceeding all State of Iowa and Company sanitation requirements (ServSafe). Presents oneself as a credit to the Company and encourages others to do the same. QUALIFICATIONS: Good oral and written communication skills including tact when dealing with difficult customers, must be fluent and literate in English. Excellent interpersonal skills and organizational ability. Must be proficient in Excel, Word, Power Point, Access and Microsoft Outlook. Ability to respond calmly and make rational decisions in stressful situations with co-workers, guests and vendors. Ability to stand and walk, and mobility to move easily around entire property for entire shift. Must be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 40 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
Apr 07, 2024
Full time
Harrah's Council Bluffs, Horseshoe Council Bluffs, the Mid-America Center, and the Hilton Garden Inn, all part of Caesars Entertainment's expansive portfolio, are looking to bring the best talent from around the area to the Empire. We know that excellent service begins with our team members, which is why we are all inspired by the company's Mission, Vision, and Values and why we strive for greatness each and every day. From providing the best gaming experience with two casino properties to offering two hotels with varying amenities, and convention, meeting, and entertainment space perfect for events big and small, our teams and properties are here to serve the Council Bluffs-metro area no matter the need.The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law. Caesars Entertainment is Blazing the Trail for our team members with an all new benefits program. Full-time team members are able to choose from five different medical coverage levels and four different carriers. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment.We're investing in your future more than ever with enhanced tuition assistance and an all-new student loan debt repayment program. As a new Caesars' Team Member, you'll be eligible to begin reaping the rewards of many of these benefits, in just 6 months - with full access to all educational programs with just a year of continuous employment. Benefits include tuition assistance programs, student loan repayment, and dependent scholarship programs. We invite you to be part of the extraordinary and go All In on Education with us. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities. Team members are also able to enjoy free meals in our team member dining room while on shift. This includes sandwiches, salads, fresh fruit, cereal and a wide variety of beverages.Ask about our hiring bonus during your HR interview.JOB DESCRIPTION: Indirectly responsible for supporting back of house operations with the Room Chef. Monitors appearance of all foods and communicates deviations from standard to Room Chef. Provides information to assist in compiling budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary. Oversees all follow-up work to ensure non-recurrence of cashiering errors; works closely with Accounting and Audit to ensure compliance with established procedures. Provides the highest level of customer service, managing and resolving in person and phone customer service issues, in an efficient and courteous manner. Assists in scheduling (planning, assigning and directing work) to meet business demands to ensure optimal operations and customer satisfaction during all business hours. Ensures regulatory, internal controls and policy and procedure compliance. Accountable for meeting or exceeding all State of Iowa and Company sanitation requirements (ServSafe). Presents oneself as a credit to the Company and encourages others to do the same. QUALIFICATIONS: Good oral and written communication skills including tact when dealing with difficult customers, must be fluent and literate in English. Excellent interpersonal skills and organizational ability. Must be proficient in Excel, Word, Power Point, Access and Microsoft Outlook. Ability to respond calmly and make rational decisions in stressful situations with co-workers, guests and vendors. Ability to stand and walk, and mobility to move easily around entire property for entire shift. Must be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 40 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
Location Fort Worth Hotel As breathtaking as any West Texas sunset, the Omni Fort Worth Hotel offers a taste of Texas hospitality. Conveniently located in the heart of Fort Worth's exciting downtown, the hotel is adjacent to the Fort Worth Convention Center and within walking distance from the city's cultural centers, restaurants and nightlife. The Omni Fort Worth Hotel received the 2015 TripAdvisor Certificate of Excellence Award, and was named Top 100 Meeting Hotels in the United States in 2014 by Cvent. The Omni Fort Worth Hotel offers unique employment experiences revolving around associate engagement and innovation. The invigorating world of hospitality resonates through the walls of our one-of-a-kind convention center property. The Omni Fort Worth will continue to be recognized for exemplary guest service and accommodation. As we provide empowerment through our Power of One culture, we work to strengthen and grow the careers of our dedicated associates. The Omni Fort Worth Hotel is searching for dedicated hospitality professionals with guest service mentality to join our extraordinary team! Job Description Hands on training opportunity for someone to learn various aspects of the hotel business. This position is a "utility player" who may rotate throughout various departments and positions based upon business need. College Seniors in the Omni Care Internship program are eligible to be in our Leader in Development program at the end of the internship based upon performance. Responsibilities Flexible in working various entry level service positions within the property. Position may rotate between front office, housekeeping, food and beverage outlets/events, and/or pool/recreation. Additional departments/roles may be added based on business needs. Attend to and anticipate guest's needs. Demonstrate adaptability and flexibility in scheduling. Demonstrate excellent teamwork. Attend Omni Care Internship training and enrichment seminars ("live" sessions for summer internship only). Maintain a clean and safe work environment. Perform any other duties as assigned by the Operations Leader. Qualifications Strong communication skills - both written and verbal required Strong customer service skills Previous experience in a customer service position preferred Willingness to learn and take on different projects Ability to adapt to changing environments Must be able to walk, sit, stand, squat, and lean during daily business for extended periods of time. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . End of Job Description
Apr 05, 2024
Full time
Location Fort Worth Hotel As breathtaking as any West Texas sunset, the Omni Fort Worth Hotel offers a taste of Texas hospitality. Conveniently located in the heart of Fort Worth's exciting downtown, the hotel is adjacent to the Fort Worth Convention Center and within walking distance from the city's cultural centers, restaurants and nightlife. The Omni Fort Worth Hotel received the 2015 TripAdvisor Certificate of Excellence Award, and was named Top 100 Meeting Hotels in the United States in 2014 by Cvent. The Omni Fort Worth Hotel offers unique employment experiences revolving around associate engagement and innovation. The invigorating world of hospitality resonates through the walls of our one-of-a-kind convention center property. The Omni Fort Worth will continue to be recognized for exemplary guest service and accommodation. As we provide empowerment through our Power of One culture, we work to strengthen and grow the careers of our dedicated associates. The Omni Fort Worth Hotel is searching for dedicated hospitality professionals with guest service mentality to join our extraordinary team! Job Description Hands on training opportunity for someone to learn various aspects of the hotel business. This position is a "utility player" who may rotate throughout various departments and positions based upon business need. College Seniors in the Omni Care Internship program are eligible to be in our Leader in Development program at the end of the internship based upon performance. Responsibilities Flexible in working various entry level service positions within the property. Position may rotate between front office, housekeeping, food and beverage outlets/events, and/or pool/recreation. Additional departments/roles may be added based on business needs. Attend to and anticipate guest's needs. Demonstrate adaptability and flexibility in scheduling. Demonstrate excellent teamwork. Attend Omni Care Internship training and enrichment seminars ("live" sessions for summer internship only). Maintain a clean and safe work environment. Perform any other duties as assigned by the Operations Leader. Qualifications Strong communication skills - both written and verbal required Strong customer service skills Previous experience in a customer service position preferred Willingness to learn and take on different projects Ability to adapt to changing environments Must be able to walk, sit, stand, squat, and lean during daily business for extended periods of time. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . End of Job Description
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The Regional Facilities Manager will bring proven results as a strong facilities project manager with a solid business background and an emphasis on restaurant projects. This role is multi-faceted and will have overall influence on vendor relations, contracts, and inspections. This person will be an ambassador of Panera's Cultural Values and will have accountability for managing emergencies, inspections, and all maintenance repairs. Accountabilities: Restaurant Facilities Management Project Manager overseeing select regions with 80+ restaurant cafes in 4+ states. Active management of vendor-based facilities program, including operational crisis management, scheduling and communication with maintenance vendors, project bidding, tracking and closeout, budget reporting, providing recommended action steps and coordinating the distribution of reports. Responsible for annual site inspections, identifying deficiencies and preparing plan of actions. Identify, manage, and minimize risks associated with challenging project variables throughout entire maintenance project lifecycles. Manage internal communications with individual restaurant cafe managers and multi-unit restaurant management. Ability to be a technical expert for restaurant equipment repairs and replacement for operations management. Prepare and present project status reports on all applicable maintenance projects at regularly scheduled project status meetings. Manage the processing of consultant, general contractor and miscellaneous vendor invoicing and payment applications. Qualifications: 5+ years Outsourced Facilities Maintenance Program Management Preferred Experience in restaurant facilities/operations is preferred. Prior facilities maintenance related fields include limited construction project management, limited remodel project management, multi-unit facility project management, and/or vendor management and scheduling. Excellent computer skills including proficiency in Microsoft Excel, Microsoft Word, and Microsoft Outlook scheduling. Strong organizational and scheduling skills. Ability to work both independently and as a team player and thrive in a fast paced, high pressure environment dependent on managing multiple project timelines and schedules simultaneously. Ability to communicate well, and work productively with, internal and external individuals within the restaurant operations management, maintenance vendors, architectural, design, construction, real estate and local City Building and Planning communities. Strong work ethic, high degree of professionalism with the ability to work with little supervision, handle multiple tasks in an organized manner, produce quality work and meet strict deadlines. Approximately 40% travel within assigned region Additional Description :
Apr 18, 2024
Full time
The Regional Facilities Manager will bring proven results as a strong facilities project manager with a solid business background and an emphasis on restaurant projects. This role is multi-faceted and will have overall influence on vendor relations, contracts, and inspections. This person will be an ambassador of Panera's Cultural Values and will have accountability for managing emergencies, inspections, and all maintenance repairs. Accountabilities: Restaurant Facilities Management Project Manager overseeing select regions with 80+ restaurant cafes in 4+ states. Active management of vendor-based facilities program, including operational crisis management, scheduling and communication with maintenance vendors, project bidding, tracking and closeout, budget reporting, providing recommended action steps and coordinating the distribution of reports. Responsible for annual site inspections, identifying deficiencies and preparing plan of actions. Identify, manage, and minimize risks associated with challenging project variables throughout entire maintenance project lifecycles. Manage internal communications with individual restaurant cafe managers and multi-unit restaurant management. Ability to be a technical expert for restaurant equipment repairs and replacement for operations management. Prepare and present project status reports on all applicable maintenance projects at regularly scheduled project status meetings. Manage the processing of consultant, general contractor and miscellaneous vendor invoicing and payment applications. Qualifications: 5+ years Outsourced Facilities Maintenance Program Management Preferred Experience in restaurant facilities/operations is preferred. Prior facilities maintenance related fields include limited construction project management, limited remodel project management, multi-unit facility project management, and/or vendor management and scheduling. Excellent computer skills including proficiency in Microsoft Excel, Microsoft Word, and Microsoft Outlook scheduling. Strong organizational and scheduling skills. Ability to work both independently and as a team player and thrive in a fast paced, high pressure environment dependent on managing multiple project timelines and schedules simultaneously. Ability to communicate well, and work productively with, internal and external individuals within the restaurant operations management, maintenance vendors, architectural, design, construction, real estate and local City Building and Planning communities. Strong work ethic, high degree of professionalism with the ability to work with little supervision, handle multiple tasks in an organized manner, produce quality work and meet strict deadlines. Approximately 40% travel within assigned region Additional Description :
The Opportunity Delaware North Parks and Resorts is hiring a Environmental and Safety Intern to join our team at Grand Canyon National Park in Grand Canyon, Arizona for summer 2024. As an Environmental Intern, you will implement all of the relevant programs with the focus on keeping our associates and guests safe. Are you an energetic under graduate student who's seeking an incredible paid internship program? Delaware North internships are paid and can be completed for academic credit. Summer internship dates typically span 10-14 weeks between April and August with the possibility of working the month of September. This is a great opportunity to gain valuable work experience and make an impact in a global company. We create fun and inclusive internship experiences that provide emerging talent the opportunity to develop their career and leadership capabilities while impacting the business of a global hospitality and entertainment company. All Delaware North interns participate in the Delaware North Intern Experience which includes opportunities for hybrid and in-person work experiences, executive and peer mentoring and coaching, and on-the-job learning. You will discover how a global hospitality company operates and will work alongside exceptional team members that exemplify Delaware North values: Lean Forward, Come Together, Stand Up, Do Right, Think Guest. Pay $15.75 - $15.75 / hour Information on our comprehensive benefits package can be found at Life at the Grand Canyon Every day can be an adventure when you live and work at Grand Canyon National Park. Join our global team helping guests enjoy this natural wonder. Whether you want to work for a season or make the Grand Canyon your home, we have opportunities for anyone wanting to live and work in a National Park! Variety of low cost housing available for $27.50 - $40/ week including wi-fi, satellite TV, and all utilities Free laundry facilities Healthy work-life balance Community recreation center with gym and monthly outings Tons of activities with the South Rim of the Canyon only minutes away including camping, hiking, river rafting, star-gazing, and museums Perks at the Grand Canyon Health, dental, and vision insurance 401k with company match Paid vacation days and holidays Paid parental bonding leave Tuition or professional certification reimbursement Weekly pay 50% off food in our restaurant, tavern, coffee shop, and deli 20% off retail and grocery items Referral bonus - earn $200 for each eligible referral Training and development with opportunities for internal mobility and growth including the chance to work at our other locations nationwide Available for full-time, year-round team members Responsibilities Coordinate with the Environmental/Risk Manager to effectively implement our Environmental and Risk Management Systems. Develop and implement programs related to water, energy, and waste to support long term sustainability goals; collect and analyze data. Assist in maintaining compliance with policies, regulations, and contractual requirements. Document and train associates in our environmental, heath, and safety programs. Assist with the publication of monthly newsletters and posters, will organize, attend, and assist at environmental events. Valid driver's license required with ability to safely operate company vehicle. Other duties as assigned. Qualifications Recent graduate or currently pursuing a degree in an environmental, sustainability, or safety related curriculum. Must be detail-oriented and self-motivated with ability to work independently and with other team members to achieve objectives. Strong analytical, writing and verbal communication skills. Proficient in MS Office and Adobe Acrobat. Valid driver's license required with ability to safely operate company vehicle. Must be willing to relocate to Grand Canyon, AZ for duration of internship. Physical Requirements Requires lifting and carrying 20 pounds frequently and 40 pounds occasionally. Ability to stand, walk and/or drive for prolonged periods of time. Must be able to bend, stoop, and kneel frequently. Visual acuity to work with paperwork and computers Shift Details Day shift Monday to Friday Who We Are Delaware North's operations in Grand Canyon National Park offer the opportunity to experience living and working in one of the natural wonders of the world. We provide a variety of employee housing options including shared trailers, apartments, dorm rooms, and houses, with amenities including a community center, free internet, workout, and recreational equipment. We also offer team member food and retail discounts. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.
Apr 18, 2024
Full time
The Opportunity Delaware North Parks and Resorts is hiring a Environmental and Safety Intern to join our team at Grand Canyon National Park in Grand Canyon, Arizona for summer 2024. As an Environmental Intern, you will implement all of the relevant programs with the focus on keeping our associates and guests safe. Are you an energetic under graduate student who's seeking an incredible paid internship program? Delaware North internships are paid and can be completed for academic credit. Summer internship dates typically span 10-14 weeks between April and August with the possibility of working the month of September. This is a great opportunity to gain valuable work experience and make an impact in a global company. We create fun and inclusive internship experiences that provide emerging talent the opportunity to develop their career and leadership capabilities while impacting the business of a global hospitality and entertainment company. All Delaware North interns participate in the Delaware North Intern Experience which includes opportunities for hybrid and in-person work experiences, executive and peer mentoring and coaching, and on-the-job learning. You will discover how a global hospitality company operates and will work alongside exceptional team members that exemplify Delaware North values: Lean Forward, Come Together, Stand Up, Do Right, Think Guest. Pay $15.75 - $15.75 / hour Information on our comprehensive benefits package can be found at Life at the Grand Canyon Every day can be an adventure when you live and work at Grand Canyon National Park. Join our global team helping guests enjoy this natural wonder. Whether you want to work for a season or make the Grand Canyon your home, we have opportunities for anyone wanting to live and work in a National Park! Variety of low cost housing available for $27.50 - $40/ week including wi-fi, satellite TV, and all utilities Free laundry facilities Healthy work-life balance Community recreation center with gym and monthly outings Tons of activities with the South Rim of the Canyon only minutes away including camping, hiking, river rafting, star-gazing, and museums Perks at the Grand Canyon Health, dental, and vision insurance 401k with company match Paid vacation days and holidays Paid parental bonding leave Tuition or professional certification reimbursement Weekly pay 50% off food in our restaurant, tavern, coffee shop, and deli 20% off retail and grocery items Referral bonus - earn $200 for each eligible referral Training and development with opportunities for internal mobility and growth including the chance to work at our other locations nationwide Available for full-time, year-round team members Responsibilities Coordinate with the Environmental/Risk Manager to effectively implement our Environmental and Risk Management Systems. Develop and implement programs related to water, energy, and waste to support long term sustainability goals; collect and analyze data. Assist in maintaining compliance with policies, regulations, and contractual requirements. Document and train associates in our environmental, heath, and safety programs. Assist with the publication of monthly newsletters and posters, will organize, attend, and assist at environmental events. Valid driver's license required with ability to safely operate company vehicle. Other duties as assigned. Qualifications Recent graduate or currently pursuing a degree in an environmental, sustainability, or safety related curriculum. Must be detail-oriented and self-motivated with ability to work independently and with other team members to achieve objectives. Strong analytical, writing and verbal communication skills. Proficient in MS Office and Adobe Acrobat. Valid driver's license required with ability to safely operate company vehicle. Must be willing to relocate to Grand Canyon, AZ for duration of internship. Physical Requirements Requires lifting and carrying 20 pounds frequently and 40 pounds occasionally. Ability to stand, walk and/or drive for prolonged periods of time. Must be able to bend, stoop, and kneel frequently. Visual acuity to work with paperwork and computers Shift Details Day shift Monday to Friday Who We Are Delaware North's operations in Grand Canyon National Park offer the opportunity to experience living and working in one of the natural wonders of the world. We provide a variety of employee housing options including shared trailers, apartments, dorm rooms, and houses, with amenities including a community center, free internet, workout, and recreational equipment. We also offer team member food and retail discounts. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.
Summary: White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars and restaurants in some of the country's best cities to live. We know that the hospitality business, like life, is how you make people feel. That's where you come in. You'll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. Responsibilities What You'll Do Chef is responsible for all culinary operations within the hotel or outlet including the execution of recipes, financial profitability, staffing, usage of White Lodging SOPs, and compliance with local and Federal guidelines. Be a highly valued and hands-on Subject Matter Expert for the culinary team regarding safe and delicious food handling, preparation, and presentation. Lead, coach, mentor and develop all associates to maintain high engagement, a high internal promotion rate and low turnover within the department while executing the White Lodging Way FOH & BOH Systems Foster a productive relationship with Sales & Marketing, Event Management, FOH team, and other departments within the hotel, owners, business partners and vendors. Facilitate the ordering, preparing, marketing, and executing of all recipes and USE Records, all costs associated with the profitability of the culinary department. Actively participate in property specific month/year end processes and reporting. What You'll Bring The Executive Chef will have strong interpersonal and communication skills to lead and develop their team. The natural inclination to problem solve complex issues and come to creative solutions. High proficiency in culinary financial management, menu creation, attention to detail, leading others, and using a hands-on approach to all systems and processes. Strong observational skills, responsibility, accountability and walk-through techniques - gauging quantity and quality levels of food, service readiness and execution, inventory levels, cleanliness, safety and sanitation etc. Other Information Day 1 Medical, Dental and Vision insurance Vacation/Paid Time Off (PTO) with rollover Complimentary wellness tools Unlimited referral bonuses 401(k) with company match Hostcare Resources healthcare concierge Leadership development Tuition reimbursement Discounts on hotel rooms, dining, and other travel/entertainment experiences Multiple hotels in each market = more opportunities White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates. Compensation starts at $80,000.00 per year Location Code: 2554
Apr 18, 2024
Full time
Summary: White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars and restaurants in some of the country's best cities to live. We know that the hospitality business, like life, is how you make people feel. That's where you come in. You'll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. Responsibilities What You'll Do Chef is responsible for all culinary operations within the hotel or outlet including the execution of recipes, financial profitability, staffing, usage of White Lodging SOPs, and compliance with local and Federal guidelines. Be a highly valued and hands-on Subject Matter Expert for the culinary team regarding safe and delicious food handling, preparation, and presentation. Lead, coach, mentor and develop all associates to maintain high engagement, a high internal promotion rate and low turnover within the department while executing the White Lodging Way FOH & BOH Systems Foster a productive relationship with Sales & Marketing, Event Management, FOH team, and other departments within the hotel, owners, business partners and vendors. Facilitate the ordering, preparing, marketing, and executing of all recipes and USE Records, all costs associated with the profitability of the culinary department. Actively participate in property specific month/year end processes and reporting. What You'll Bring The Executive Chef will have strong interpersonal and communication skills to lead and develop their team. The natural inclination to problem solve complex issues and come to creative solutions. High proficiency in culinary financial management, menu creation, attention to detail, leading others, and using a hands-on approach to all systems and processes. Strong observational skills, responsibility, accountability and walk-through techniques - gauging quantity and quality levels of food, service readiness and execution, inventory levels, cleanliness, safety and sanitation etc. Other Information Day 1 Medical, Dental and Vision insurance Vacation/Paid Time Off (PTO) with rollover Complimentary wellness tools Unlimited referral bonuses 401(k) with company match Hostcare Resources healthcare concierge Leadership development Tuition reimbursement Discounts on hotel rooms, dining, and other travel/entertainment experiences Multiple hotels in each market = more opportunities White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates. Compensation starts at $80,000.00 per year Location Code: 2554
Summary: White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars and restaurants in some of the country's best cities to live. We know that the hospitality business, like life, is how you make people feel. That's where you come in. You'll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. Responsibilities What You'll Do Chef is responsible for all culinary operations within the hotel or outlet including the execution of recipes, financial profitability, staffing, usage of White Lodging SOPs, and compliance with local and Federal guidelines. Be a highly valued and hands-on Subject Matter Expert for the culinary team regarding safe and delicious food handling, preparation, and presentation. Lead, coach, mentor and develop all associates to maintain high engagement, a high internal promotion rate and low turnover within the department while executing the White Lodging Way FOH & BOH Systems Foster a productive relationship with Sales & Marketing, Event Management, FOH team, and other departments within the hotel, owners, business partners and vendors. Facilitate the ordering, preparing, marketing, and executing of all recipes and USE Records, all costs associated with the profitability of the culinary department. Actively participate in property specific month/year end processes and reporting. What You'll Bring The Executive Chef will have strong interpersonal and communication skills to lead and develop their team. The natural inclination to problem solve complex issues and come to creative solutions. High proficiency in culinary financial management, menu creation, attention to detail, leading others, and using a hands-on approach to all systems and processes. Strong observational skills, responsibility, accountability and walk-through techniques - gauging quantity and quality levels of food, service readiness and execution, inventory levels, cleanliness, safety and sanitation etc. Other Information Day 1 Medical, Dental and Vision insurance Vacation/Paid Time Off (PTO) with rollover Complimentary wellness tools Unlimited referral bonuses 401(k) with company match Hostcare Resources healthcare concierge Leadership development Tuition reimbursement Discounts on hotel rooms, dining, and other travel/entertainment experiences Multiple hotels in each market = more opportunities White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates. Compensation starts at $80,000.00 per year Location Code: 2554
Apr 18, 2024
Full time
Summary: White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars and restaurants in some of the country's best cities to live. We know that the hospitality business, like life, is how you make people feel. That's where you come in. You'll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. Responsibilities What You'll Do Chef is responsible for all culinary operations within the hotel or outlet including the execution of recipes, financial profitability, staffing, usage of White Lodging SOPs, and compliance with local and Federal guidelines. Be a highly valued and hands-on Subject Matter Expert for the culinary team regarding safe and delicious food handling, preparation, and presentation. Lead, coach, mentor and develop all associates to maintain high engagement, a high internal promotion rate and low turnover within the department while executing the White Lodging Way FOH & BOH Systems Foster a productive relationship with Sales & Marketing, Event Management, FOH team, and other departments within the hotel, owners, business partners and vendors. Facilitate the ordering, preparing, marketing, and executing of all recipes and USE Records, all costs associated with the profitability of the culinary department. Actively participate in property specific month/year end processes and reporting. What You'll Bring The Executive Chef will have strong interpersonal and communication skills to lead and develop their team. The natural inclination to problem solve complex issues and come to creative solutions. High proficiency in culinary financial management, menu creation, attention to detail, leading others, and using a hands-on approach to all systems and processes. Strong observational skills, responsibility, accountability and walk-through techniques - gauging quantity and quality levels of food, service readiness and execution, inventory levels, cleanliness, safety and sanitation etc. Other Information Day 1 Medical, Dental and Vision insurance Vacation/Paid Time Off (PTO) with rollover Complimentary wellness tools Unlimited referral bonuses 401(k) with company match Hostcare Resources healthcare concierge Leadership development Tuition reimbursement Discounts on hotel rooms, dining, and other travel/entertainment experiences Multiple hotels in each market = more opportunities White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates. Compensation starts at $80,000.00 per year Location Code: 2554
ESSENTIAL FUNCTIONS: Understands and responds to internal guests needs. Communicates in a friendly, respectful and understandable manner. Politely gives consistent, timely and accurate information and finds answer when unsure. Uses outlined service behaviors when encountering guests. Meets expected service delivery times as defined by department's service standards or as required by receiver of service or goods. Is a team player, cooperates with employees within the department as well as other departments. Speaks positively about the company, co-workers and guests. Responsible for the fast and clean servicing of all menu items to the restaurant counter persons and for ensuring that each order that is sent out is uniform and meets established standards. Controls food production to include: proper cooking methods; proper cooking times and temperatures; ensures sanitation, handling and storage of prepared foods and leftovers. Responsible for maintaining cleanliness of all front and back of house areas in the outlet. Prepares for a rush period of work without getting behind. Performs related duties as requested or required. EDUCATION/SKILLS/EXPERIENCE: Open/Knowledge of kitchen sanitation and operation and maintenance of kitchen equipment. Basic knowledge of food preparation techniques. Six months experience as a cook's helper preferred. Must be familiar with all phases and operations of the kitchen. DISCLAIMER: 'This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, effort 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 job or to require that other or different tasks be performed when circumstances change (e.g., emergencies, changes in personnel, workload, rush jobs, or technical developments).'
Apr 18, 2024
Full time
ESSENTIAL FUNCTIONS: Understands and responds to internal guests needs. Communicates in a friendly, respectful and understandable manner. Politely gives consistent, timely and accurate information and finds answer when unsure. Uses outlined service behaviors when encountering guests. Meets expected service delivery times as defined by department's service standards or as required by receiver of service or goods. Is a team player, cooperates with employees within the department as well as other departments. Speaks positively about the company, co-workers and guests. Responsible for the fast and clean servicing of all menu items to the restaurant counter persons and for ensuring that each order that is sent out is uniform and meets established standards. Controls food production to include: proper cooking methods; proper cooking times and temperatures; ensures sanitation, handling and storage of prepared foods and leftovers. Responsible for maintaining cleanliness of all front and back of house areas in the outlet. Prepares for a rush period of work without getting behind. Performs related duties as requested or required. EDUCATION/SKILLS/EXPERIENCE: Open/Knowledge of kitchen sanitation and operation and maintenance of kitchen equipment. Basic knowledge of food preparation techniques. Six months experience as a cook's helper preferred. Must be familiar with all phases and operations of the kitchen. DISCLAIMER: 'This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, effort 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 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).'