Schwartz Brothers Restaurants
Seattle, Washington
Description: POSITION SUMMARY Provides support and assistance with the administration of day to day operations, functions and duties of the restaurant kitchen and staff as directed by restaurant chef SUCCESS FACTORS Success factors are the combination of skills, attributes and behaviors that, when applied, produce individual and organizational success. Leadership: Ability to obtain results through other people by motivation and empowerment, initiate actions while encouraging team members to contribute. Human Relations: Ability to positively interact with a variety of personalities, i.e. vendors, guests and team members. Organization and Planning: Able to coordinate and manage numerous details at once. Skills to prioritize and manage timeliness. Communication and Social Skills: Professional presentation and appearance, solid verbal and written ability, poised, and an excellent listener. Able to share ideas, instructions and information so they are clearly understood while maintaining cooperative working relations. Integrity: Embodies Schwartz Brothers' high standard of professionalism. Judgement: Ability to recognize problems and to creatively and immediately find solutions. Ability to set priorities and use initiative. Solid decision maker. Planning: Ability to conceive the outline of successful programs, i.e. budgets and action plans. Controlling and Awareness: Ability to measure performance and if necessary, take corrective action. Staffing: Ability to select and develop employees by example and through instruction. Actively conduct performance reviews. Financial Acumen: Understanding the relationship between sales and costs and their effect on profitability. Able to control expenses and manage the budget. ESSENTIAL DUTIES AND RESPONSIBILITIES The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation. Maintains the highest standards of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling by clearly communicating and reinforcing standards and procedures to all staff members Flexible schedule required. Able to work days, nights, weekends and long hours Prepare all menu items and batch recipes in accordance with recipes and only serves food that meets Schwartz Brothers Restaurants standards of quality and excellence Complies with all portion sizes, quality standards, department rules, policies and procedures Responsible for achieving projected labor and food cost percentages through security, waste control, inventory control and scheduling Ensures that the purchasing meets the company's standards and quality as directed by restaurant chef. Monitors food production to guarantee that timing guidelines are met Supervises kitchen staff including training and counseling Develops kitchen staff members' skills; builds teamwork and morale Fulfills specific administrative duties including, when asked, approval of invoices, inventory taking and scheduling Enforces Company policies and procedures, and actively promotes the Schwartz Brothers Way of customer care Performing other duties as asked and directed. NOTE: The statements contained herein are intended to describe the general nature and level of work being performed by team members assigned to this classification. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of individuals so classified. Requirements: MINIMUM QUALIFICATIONS & REQUIREMENTS Knowledge, Skills, and Aptitudes: Strong knife handling skills Advanced food knowledge and a desire to learn more Basic math skills Intermediate to advanced computer skills with Microsoft Word, Excel and Outlook Able to communicate clear directions Able to work in a team environment Able to speak, read and understand basic English Excellent communication and positive interpersonal skills required Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Strong organizational skills required. Ability to produce an excellent culinary and restaurant experience for patrons. Moderate reading and writing skills; ability to follow and direct written and oral instructions and procedures. Excellent time management, scheduling, managerial, and organizational skills. Manual dexterity; auditory and visual skills required. Education and Experience: At least two years of experience as Kitchen Manager or Sous Chef Experience in a full-service restaurant or similar concept preferred Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. High school diploma or equivalent preferred. ServSafe certification required Current Washington State Food Handler's card. Physical Demands and Working Conditions: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions Ability to lift 50 lbs. Able to climb step stools and stairs Prolonged period of standing and preparing and cooking food. Prolonged periods sitting at a desk and working on a computer. Must be able to work in a kitchen environment that may involve exposure to extreme hot or cold. Regularly required to talk or hear. Regularly exposed to kitchen equipment (e.g. oven, stove, dishwasher, broiler, knives, etc.) The noise level in work environment is moderate to loud. Flexibility and/or reliability in work schedule are required to provide support when needed. Able to work nights, weekends, holidays, and long hours. Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. BENEFITS: Discounted meals at Daniel s Broiler 10% bonus program 2 weeks vacation Sick time is accrued at 1 hour for every 30 hours worked A paid day off each year to use during your birthday month Christmas is a closed holiday 401(k) with company match Health, dental, vision insurance Voluntary benefits such as LTD, commuting benefits Length of service bonuses Opportunity for grown and development- we promote from within! Free Employee Assistance Program with access to personal and financial resources, emotional support, and legal guidance Opportunities to give back through organized volunteer events with Food Lifeline Salary Range: $70,000-$75,000, DOE Compensation details: 0 Yearly Salary PIc97c32d2b02c-5866
Description: POSITION SUMMARY Provides support and assistance with the administration of day to day operations, functions and duties of the restaurant kitchen and staff as directed by restaurant chef SUCCESS FACTORS Success factors are the combination of skills, attributes and behaviors that, when applied, produce individual and organizational success. Leadership: Ability to obtain results through other people by motivation and empowerment, initiate actions while encouraging team members to contribute. Human Relations: Ability to positively interact with a variety of personalities, i.e. vendors, guests and team members. Organization and Planning: Able to coordinate and manage numerous details at once. Skills to prioritize and manage timeliness. Communication and Social Skills: Professional presentation and appearance, solid verbal and written ability, poised, and an excellent listener. Able to share ideas, instructions and information so they are clearly understood while maintaining cooperative working relations. Integrity: Embodies Schwartz Brothers' high standard of professionalism. Judgement: Ability to recognize problems and to creatively and immediately find solutions. Ability to set priorities and use initiative. Solid decision maker. Planning: Ability to conceive the outline of successful programs, i.e. budgets and action plans. Controlling and Awareness: Ability to measure performance and if necessary, take corrective action. Staffing: Ability to select and develop employees by example and through instruction. Actively conduct performance reviews. Financial Acumen: Understanding the relationship between sales and costs and their effect on profitability. Able to control expenses and manage the budget. ESSENTIAL DUTIES AND RESPONSIBILITIES The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation. Maintains the highest standards of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling by clearly communicating and reinforcing standards and procedures to all staff members Flexible schedule required. Able to work days, nights, weekends and long hours Prepare all menu items and batch recipes in accordance with recipes and only serves food that meets Schwartz Brothers Restaurants standards of quality and excellence Complies with all portion sizes, quality standards, department rules, policies and procedures Responsible for achieving projected labor and food cost percentages through security, waste control, inventory control and scheduling Ensures that the purchasing meets the company's standards and quality as directed by restaurant chef. Monitors food production to guarantee that timing guidelines are met Supervises kitchen staff including training and counseling Develops kitchen staff members' skills; builds teamwork and morale Fulfills specific administrative duties including, when asked, approval of invoices, inventory taking and scheduling Enforces Company policies and procedures, and actively promotes the Schwartz Brothers Way of customer care Performing other duties as asked and directed. NOTE: The statements contained herein are intended to describe the general nature and level of work being performed by team members assigned to this classification. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of individuals so classified. Requirements: MINIMUM QUALIFICATIONS & REQUIREMENTS Knowledge, Skills, and Aptitudes: Strong knife handling skills Advanced food knowledge and a desire to learn more Basic math skills Intermediate to advanced computer skills with Microsoft Word, Excel and Outlook Able to communicate clear directions Able to work in a team environment Able to speak, read and understand basic English Excellent communication and positive interpersonal skills required Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Strong organizational skills required. Ability to produce an excellent culinary and restaurant experience for patrons. Moderate reading and writing skills; ability to follow and direct written and oral instructions and procedures. Excellent time management, scheduling, managerial, and organizational skills. Manual dexterity; auditory and visual skills required. Education and Experience: At least two years of experience as Kitchen Manager or Sous Chef Experience in a full-service restaurant or similar concept preferred Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. High school diploma or equivalent preferred. ServSafe certification required Current Washington State Food Handler's card. Physical Demands and Working Conditions: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions Ability to lift 50 lbs. Able to climb step stools and stairs Prolonged period of standing and preparing and cooking food. Prolonged periods sitting at a desk and working on a computer. Must be able to work in a kitchen environment that may involve exposure to extreme hot or cold. Regularly required to talk or hear. Regularly exposed to kitchen equipment (e.g. oven, stove, dishwasher, broiler, knives, etc.) The noise level in work environment is moderate to loud. Flexibility and/or reliability in work schedule are required to provide support when needed. Able to work nights, weekends, holidays, and long hours. Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. BENEFITS: Discounted meals at Daniel s Broiler 10% bonus program 2 weeks vacation Sick time is accrued at 1 hour for every 30 hours worked A paid day off each year to use during your birthday month Christmas is a closed holiday 401(k) with company match Health, dental, vision insurance Voluntary benefits such as LTD, commuting benefits Length of service bonuses Opportunity for grown and development- we promote from within! Free Employee Assistance Program with access to personal and financial resources, emotional support, and legal guidance Opportunities to give back through organized volunteer events with Food Lifeline Salary Range: $70,000-$75,000, DOE Compensation details: 0 Yearly Salary PIc97c32d2b02c-5866
Highgate Hotels
Key West, Florida
Hourly Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. 24 North Hotel is Key West's answer to casual-resort luxury offering guests a genuine island experience. Set at the entry point of Key West on North Roosevelt Boulevard the hotel is convenient to the island's best attractions including Old Town, Duval Street, Mallory Square, Smathers Beach and the Hemingway House. With 145 guest rooms (including 8 suites), views of the gulf, and a lively pool scene, guests can embrace Key West culture while staying in a modern and hip hotel. The Outlet Pool Attendant is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment. Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees. Be familiar with the organization of the Restaurant(s), lounges, and Room Service and know the function of each job position. Have a thorough knowledge of menus and current specials in applicable outlets. Service guests with all food and beverage requirements in an attentive, courteous, and efficient manner. Pre-bus all tables removing soiled dishes after each course. Be familiar with the operation of the P.O.S system. Perform cashiering functions by closing checks and preparing end of shift paperwork. Perform opening and closing procedures and side-work duties according to station rotation assignment and established checklist. Ensure that tables and side stands are kept stocked, tidy and clean. Keep all beverages at least full (coffee, tea, soda, water, and lemonade). Breakdown trays of soiled dishes and linen in the dishroom according to established standards. Answer the telephone according to standards. Consistently upsell food, beverage and promotional items to guests. Be familiar with fire extinguishers, locations and know how to use them. Receive and deliver food and beverage orders and collect payment. Ensure overall guest satisfaction. Education & Experience: High School diploma or equivalent and/or experience in a hotel or a related field preferred. Physical requirements: Flexible and long hours sometimes required. Medium work-Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Must be able to work outdoors. Ability to stand during entire shift. Must be able to maneuver throughout the dining area while carrying full trays of food & beverages. General Requirements: Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives. Must be able to cross-train in other hotel related areas. Must be able to maintain confidentiality of information. Must be able to show initiative, including anticipating guest or operational needs. Perform other duties as requested by management. Maintain a friendly and warm demeanor at all times.
Hourly Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. 24 North Hotel is Key West's answer to casual-resort luxury offering guests a genuine island experience. Set at the entry point of Key West on North Roosevelt Boulevard the hotel is convenient to the island's best attractions including Old Town, Duval Street, Mallory Square, Smathers Beach and the Hemingway House. With 145 guest rooms (including 8 suites), views of the gulf, and a lively pool scene, guests can embrace Key West culture while staying in a modern and hip hotel. The Outlet Pool Attendant is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment. Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees. Be familiar with the organization of the Restaurant(s), lounges, and Room Service and know the function of each job position. Have a thorough knowledge of menus and current specials in applicable outlets. Service guests with all food and beverage requirements in an attentive, courteous, and efficient manner. Pre-bus all tables removing soiled dishes after each course. Be familiar with the operation of the P.O.S system. Perform cashiering functions by closing checks and preparing end of shift paperwork. Perform opening and closing procedures and side-work duties according to station rotation assignment and established checklist. Ensure that tables and side stands are kept stocked, tidy and clean. Keep all beverages at least full (coffee, tea, soda, water, and lemonade). Breakdown trays of soiled dishes and linen in the dishroom according to established standards. Answer the telephone according to standards. Consistently upsell food, beverage and promotional items to guests. Be familiar with fire extinguishers, locations and know how to use them. Receive and deliver food and beverage orders and collect payment. Ensure overall guest satisfaction. Education & Experience: High School diploma or equivalent and/or experience in a hotel or a related field preferred. Physical requirements: Flexible and long hours sometimes required. Medium work-Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Must be able to work outdoors. Ability to stand during entire shift. Must be able to maneuver throughout the dining area while carrying full trays of food & beverages. General Requirements: Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives. Must be able to cross-train in other hotel related areas. Must be able to maintain confidentiality of information. Must be able to show initiative, including anticipating guest or operational needs. Perform other duties as requested by management. Maintain a friendly and warm demeanor at all times.