Location Barton Creek Resort & Spa Barton Creek Resort & Spa's success is due to its dedicated, intelligent and self-motivated family of associates who work together to maintain the company's trademark high standards. If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged then this is the place for you. Omni Barton Creek Resort and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Barton Creek may be your perfect match. Job Description Omni Hotels & Resorts is seeking Operator In Room Dining for the beautiful new Barton Creek Resort & Spa! Ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2023 The In-Room Dining Order Taker will be the primary point-of-contact for our guests who wish to experience a quality in-room meal or beverage experience. This person will properly take all guests' room service orders; communicate them to the servers and work to expedite their service. This person will close checks to the correct account and ensure servers have all the information they need to deliver orders efficiently and correctly. The candidate must be able to upsell whenever possible and have the ability to describe Outlet menu items in detail to guests. Responsibilities Responsible to answer the phone within three rings. Take orders for guests. Must follow prepared scenario to encourage upselling. Give the approximate time of delivery for the order. Assist in preparing orders to be delivered. Prepare payment of checks. Knowledge of food menu and wine list. Know and adhere to all liability laws. Printing of reports at the end of the shift and banking out. Complete other duties assigned. Attend all designated staff meetings and training sessions. Follow Omni guidelines for up-selling to enhance revenue and guest satisfaction Process and expedite Select Guest (loyalty program) orders Follow Omni's "Moments of Service" guidelines for receiving guest orders via telephone and on-line Follow Omni's "Moments of Service" guidelines to confirm the details of each guest order, quoting accurate delivery items and following up on any needed or suggested menu items and preparation details Enter all guest orders into our point-of-sale system (MICROS) according to Omni standards Ensure all proper details about the order and pricing/delivery times are communicated to the Kitchen and Room Service delivery teams according to our standards. Work closely with In Room Dining Servers, accurately communicating pertinent order information, to ensure all orders are delivered efficiently and to the guest's specifications Qualifications TABC and Food Handler Certifications. Ability and willingness to work a varied work schedule including AM and PM shifts as well as nights and weekends Ability to communicate clearly with guests and co-workers in English both verbally and in writing Working knowledge of computers and telephone systems Previous customer service experience preferred Previous cashiering experience preferred Knowledge of Micros point-of-sale technology preferred Must be able to lift at least 30lbs Previous experience in In-Room Dining preferred but not required 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 .
May 18, 2024
Full time
Location Barton Creek Resort & Spa Barton Creek Resort & Spa's success is due to its dedicated, intelligent and self-motivated family of associates who work together to maintain the company's trademark high standards. If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged then this is the place for you. Omni Barton Creek Resort and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Barton Creek may be your perfect match. Job Description Omni Hotels & Resorts is seeking Operator In Room Dining for the beautiful new Barton Creek Resort & Spa! Ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2023 The In-Room Dining Order Taker will be the primary point-of-contact for our guests who wish to experience a quality in-room meal or beverage experience. This person will properly take all guests' room service orders; communicate them to the servers and work to expedite their service. This person will close checks to the correct account and ensure servers have all the information they need to deliver orders efficiently and correctly. The candidate must be able to upsell whenever possible and have the ability to describe Outlet menu items in detail to guests. Responsibilities Responsible to answer the phone within three rings. Take orders for guests. Must follow prepared scenario to encourage upselling. Give the approximate time of delivery for the order. Assist in preparing orders to be delivered. Prepare payment of checks. Knowledge of food menu and wine list. Know and adhere to all liability laws. Printing of reports at the end of the shift and banking out. Complete other duties assigned. Attend all designated staff meetings and training sessions. Follow Omni guidelines for up-selling to enhance revenue and guest satisfaction Process and expedite Select Guest (loyalty program) orders Follow Omni's "Moments of Service" guidelines for receiving guest orders via telephone and on-line Follow Omni's "Moments of Service" guidelines to confirm the details of each guest order, quoting accurate delivery items and following up on any needed or suggested menu items and preparation details Enter all guest orders into our point-of-sale system (MICROS) according to Omni standards Ensure all proper details about the order and pricing/delivery times are communicated to the Kitchen and Room Service delivery teams according to our standards. Work closely with In Room Dining Servers, accurately communicating pertinent order information, to ensure all orders are delivered efficiently and to the guest's specifications Qualifications TABC and Food Handler Certifications. Ability and willingness to work a varied work schedule including AM and PM shifts as well as nights and weekends Ability to communicate clearly with guests and co-workers in English both verbally and in writing Working knowledge of computers and telephone systems Previous customer service experience preferred Previous cashiering experience preferred Knowledge of Micros point-of-sale technology preferred Must be able to lift at least 30lbs Previous experience in In-Room Dining preferred but not required 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 .
WE PREPARE, INSPIRE, EMPOWER, ENTRUST IN YOU! JOIN OUR DREAM MAKER CULTURE We are committed to invest in our people to develop a happy and prosperous future. We support you every step of the way in your career journey and offer benefits and unique learning and development opportunities that include: Competitive Wages • Medical, Dental, Vision Insurance • Life Insurance • 401K Program • Paid Holidays and Vacation • Outstanding Recognition and Awards Program • Effective Training Programs • Tuition Reimbursement • Complimentary Parking and Meals in Dedicated Employee Restaurant • Preferred Pricing on Food and Beverage, Spa Treatments and Retail Purchases • Management Programs to Progress on Your Career Journey • Health and Wellness Fairs JOB OVERVIEW: Assist Servers retrieving food from the kitchen and providing quality food and beverage service to guests courteously and efficiently. Also assists in the maintenance of the Room Service area and equipment. Stock all wares and equipment needed for service. REPORTS TO: F&B Management WORK ENVIRONMENT: IRD, Kitchen/Stewarding service areas. Job involves working: under variable temperature conditions (or extreme heat or cold). under variable noise levels. outdoors/indoors. around fumes and/or odor hazards. around dust and/or mite hazards. around chemicals. KEY RELATIONSHIPS: Internal: Staff in Room Service, Bar, Kitchen/Stewarding, Engineering, Housekeeping, Front Desk, Sales and Banquet/Catering Department External: Resort guest/visitors and resident guest/visitors. QUALIFICATIONS Essential: Food handling certification. Minimum 18 years of age to serve alcoholic beverages. Fluency in English both verbal and non-verbal. Provide legible communication and directions. Compute basic arithmetic. Ability to: perform job functions with attention to detail, speed and accuracy. prioritize, organize and follow up. be a clear thinker, remaining calm and resolving problems using good judgment. follow directions thoroughly. understand guest's service needs. work cohesively with co-workers as part of a team. work with minimal supervision. maintain confidentiality of guest information and pertinent resort data. Desirable: High school graduate or equivalent vocational training certificate. Previous experience in a similar position. Certification of previous training in alcohol awareness program. Certifications of previous training in sanitation. Certification in CPR. Previous guest relations training. Fluency in a second language, preferably Spanish/other. PHYSICAL ABILITIES Essential: Exert physical effort in transporting pounds. Endure various physical movements throughout the work areas. Reach 18/26 inches/feet. Remain in stationary position for 8 hours throughout work shift. Satisfactorily communicate with guests, management and co-workers to their understanding.
May 01, 2024
Full time
WE PREPARE, INSPIRE, EMPOWER, ENTRUST IN YOU! JOIN OUR DREAM MAKER CULTURE We are committed to invest in our people to develop a happy and prosperous future. We support you every step of the way in your career journey and offer benefits and unique learning and development opportunities that include: Competitive Wages • Medical, Dental, Vision Insurance • Life Insurance • 401K Program • Paid Holidays and Vacation • Outstanding Recognition and Awards Program • Effective Training Programs • Tuition Reimbursement • Complimentary Parking and Meals in Dedicated Employee Restaurant • Preferred Pricing on Food and Beverage, Spa Treatments and Retail Purchases • Management Programs to Progress on Your Career Journey • Health and Wellness Fairs JOB OVERVIEW: Assist Servers retrieving food from the kitchen and providing quality food and beverage service to guests courteously and efficiently. Also assists in the maintenance of the Room Service area and equipment. Stock all wares and equipment needed for service. REPORTS TO: F&B Management WORK ENVIRONMENT: IRD, Kitchen/Stewarding service areas. Job involves working: under variable temperature conditions (or extreme heat or cold). under variable noise levels. outdoors/indoors. around fumes and/or odor hazards. around dust and/or mite hazards. around chemicals. KEY RELATIONSHIPS: Internal: Staff in Room Service, Bar, Kitchen/Stewarding, Engineering, Housekeeping, Front Desk, Sales and Banquet/Catering Department External: Resort guest/visitors and resident guest/visitors. QUALIFICATIONS Essential: Food handling certification. Minimum 18 years of age to serve alcoholic beverages. Fluency in English both verbal and non-verbal. Provide legible communication and directions. Compute basic arithmetic. Ability to: perform job functions with attention to detail, speed and accuracy. prioritize, organize and follow up. be a clear thinker, remaining calm and resolving problems using good judgment. follow directions thoroughly. understand guest's service needs. work cohesively with co-workers as part of a team. work with minimal supervision. maintain confidentiality of guest information and pertinent resort data. Desirable: High school graduate or equivalent vocational training certificate. Previous experience in a similar position. Certification of previous training in alcohol awareness program. Certifications of previous training in sanitation. Certification in CPR. Previous guest relations training. Fluency in a second language, preferably Spanish/other. PHYSICAL ABILITIES Essential: Exert physical effort in transporting pounds. Endure various physical movements throughout the work areas. Reach 18/26 inches/feet. Remain in stationary position for 8 hours throughout work shift. Satisfactorily communicate with guests, management and co-workers to their understanding.
HOST J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch-made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It's a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: Competitive Compensation Flexible scheduling 401(k) with Company Match Tuition Reimbursement Opportunity for Upward Growth Requirements: Must be 17 years of age to work as a Host. Flexible to work a variety of shifts. Hourly rate is with tip income calculated. Tips earned will vary by shifts worked, skill and experience. The base pay for hosts is $2.13 per hour. Job Description: Hosts are the first impression of the restaurant! They are responsible for welcoming and coordinating the seating of guests in the dining room and bar. No experience required. Seeking high-energy individuals who love taking care of guests. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.
May 13, 2024
Full time
HOST J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch-made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It's a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: Competitive Compensation Flexible scheduling 401(k) with Company Match Tuition Reimbursement Opportunity for Upward Growth Requirements: Must be 17 years of age to work as a Host. Flexible to work a variety of shifts. Hourly rate is with tip income calculated. Tips earned will vary by shifts worked, skill and experience. The base pay for hosts is $2.13 per hour. Job Description: Hosts are the first impression of the restaurant! They are responsible for welcoming and coordinating the seating of guests in the dining room and bar. No experience required. Seeking high-energy individuals who love taking care of guests. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.
HOST J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch-made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It's a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: Competitive Compensation Flexible scheduling 401(k) with Company Match Tuition Reimbursement Opportunity for Upward Growth Requirements: Must be 17 years of age to work as a Host. Flexible to work a variety of shifts. Hourly rate is with tip income calculated. Tips earned will vary by shifts worked, skill and experience. The base pay for hosts is $2.13 per hour. Job Description: Hosts are the first impression of the restaurant! They are responsible for welcoming and coordinating the seating of guests in the dining room and bar. No experience required. Seeking high-energy individuals who love taking care of guests. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.
May 13, 2024
Full time
HOST J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch-made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It's a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: Competitive Compensation Flexible scheduling 401(k) with Company Match Tuition Reimbursement Opportunity for Upward Growth Requirements: Must be 17 years of age to work as a Host. Flexible to work a variety of shifts. Hourly rate is with tip income calculated. Tips earned will vary by shifts worked, skill and experience. The base pay for hosts is $2.13 per hour. Job Description: Hosts are the first impression of the restaurant! They are responsible for welcoming and coordinating the seating of guests in the dining room and bar. No experience required. Seeking high-energy individuals who love taking care of guests. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.
Job Description Summary The Utility Worker position performs a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. Essential Duties and Responsibilities Check cafeteria area periodically to make sure all is continually stocked and everything is full/working. Continually wipes and cleans dining room and other associated areas. Observes any problems with the quality or quantity of food being served. Assists customers as needed requested with general information, inquires, etc. May assist other employees in the food service area to help out as needed Assists cooks and others as needed. Coordinates personal duties as required by the overall food service operations. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Restocks salad or soup station during service as is needed. Stocks storage areas with various products. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in a an organized and orderly manner. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc. Assists with various periodically scheduled large cleaning projects. This position is not responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Responsibilities Check cafeteria area periodically to make sure all is continually stocked and everything is full/working. Continually wipes and cleans dining room and other associated areas. Observes any problems with the quality or quantity of food being served. Assists customers as needed requested with general information, inquires, etc. May assist other employees in the food service area to help out as needed Assists cooks and others as needed. Coordinates personal duties as required by the overall food service operations. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Restocks salad or soup station during service as is needed. Stocks storage areas with various products. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in a an organized and orderly manner. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc. Assists with various periodically scheduled large cleaning projects. This position is not responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements High school diploma or GED equivalent. Municipality of Anchorage Food Handler's Card or ServSafe Certification contingent upon 30 days of hire. At least six (6) months of related food service experience. Contract requires employees to speak, understand, read and write English. Preferred: One (1) year of food prep or related experience. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is a cafeteria environment located on a University Campus setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear/see. Infrequently required to taste/smell, sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at or 1-. Default: Location : Location US-AK-Anchorage Job ID 3 Division NMS FFM Work Type On-Site Work Location Anchorage NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
May 18, 2024
Full time
Job Description Summary The Utility Worker position performs a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. Essential Duties and Responsibilities Check cafeteria area periodically to make sure all is continually stocked and everything is full/working. Continually wipes and cleans dining room and other associated areas. Observes any problems with the quality or quantity of food being served. Assists customers as needed requested with general information, inquires, etc. May assist other employees in the food service area to help out as needed Assists cooks and others as needed. Coordinates personal duties as required by the overall food service operations. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Restocks salad or soup station during service as is needed. Stocks storage areas with various products. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in a an organized and orderly manner. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc. Assists with various periodically scheduled large cleaning projects. This position is not responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Responsibilities Check cafeteria area periodically to make sure all is continually stocked and everything is full/working. Continually wipes and cleans dining room and other associated areas. Observes any problems with the quality or quantity of food being served. Assists customers as needed requested with general information, inquires, etc. May assist other employees in the food service area to help out as needed Assists cooks and others as needed. Coordinates personal duties as required by the overall food service operations. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Restocks salad or soup station during service as is needed. Stocks storage areas with various products. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in a an organized and orderly manner. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc. Assists with various periodically scheduled large cleaning projects. This position is not responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements High school diploma or GED equivalent. Municipality of Anchorage Food Handler's Card or ServSafe Certification contingent upon 30 days of hire. At least six (6) months of related food service experience. Contract requires employees to speak, understand, read and write English. Preferred: One (1) year of food prep or related experience. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is a cafeteria environment located on a University Campus setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear/see. Infrequently required to taste/smell, sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at or 1-. Default: Location : Location US-AK-Anchorage Job ID 3 Division NMS FFM Work Type On-Site Work Location Anchorage NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Job Summary The Food & Beverage Manager is responsible for assuring attentive friendly courteous and efficient service in all F&B Outlets Room Service Lounge and Banquets while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant Room Service Lounge and Banquet sales revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsibilities QUALIFICATIONS: At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality's standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality's standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Maintain a warm and friendly demeanor at all times. Be familiar with the organization of the hotel and know the function of each department. Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Aimbridge Hospitality's standards. Maintain follow-through of all guest requests problems complaints and/or accidents which occur in the Restaurant Room Service Lounge or Banquets. Motivate coach counsel and discipline all F&B personnel according to company S.O.P.'s. Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards. Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s. Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly. Ensure that wage progress and productivity reports are completed accurately and on a timely basis. Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s. Ensure implementation of all Aimbridge Hospitality's policies and house rules. Assist in developing and ensure implementation of Food and Beverage promotional ideas. Ensure all beverage costs are maintained to meet budget. Focus the F&B Department on their role in contributing to the guest service scores. Ensure compliance to company training using the steps to effective training according to Aimbridge Hospitality's standards. Maintain company S.O.P.'s regarding purchase orders vouchering of invoices and checkbook accounting. Develop initiate and promote sales including up selling programs for use by all service personnel. Ensure Aimbridge Hospitality's service standards are maintained throughout the Food and Beverage/Banquet Department. Participate in required M.O.D. coverage as scheduled. Initiate all necessary F&B-related reports according to company standards. Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner. Ensure that F&B employees are at all times attentive friendly helpful and courteous to guests all other employees and managers. Ensure that the quarterly operating equipment inventory is done pars are evaluated and quarterly purchases are planned. Maintain all Aimbridge Hospitality's S.O.P.'s concerning credit policies. React to negative trends in market place by implementing food and beverage blitzes and promotions. Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to Aimbridge Hospitality's standards. Attend daily BEO meeting. Conduct beverage purchasing as needed. Purchase Food & Beverage operating equipment as needed. Conduct monthly beverage inventories and reconciliations. Ensure that the quality and presentation of all food products are according to Aimbridge Hospitality's standard. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Oversee the operations of the Banquet department. Use the hotel's P.O.S. system to print reports. Analyze reports generated. Establish and maintain key control system. Complete monthly meu analysis and submit to the Corporate Office. Monitor and follow up on all Food and Beverage cash overages and shortages. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Complete all required correspondence in a timely and efficient manner. Attend monthly all-employee meetings and any other functions required by management. Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs. Perform P.O.S. changes in menus or additions/deletions of servers as necessary. Handle items for “Lost and Foundâ€_ according to the standards. Maintain required pars of all stock. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Property Details Praised as the first modern American hotel when it opened in 1956, The Statler, Curio Collection by Hilton, offers guests a genuine Dallas experience. This resilient 19-story landmark established Dallas as an epicenter for business and entertainment. In addition to the largest convention space in the southwest, the hotel boasted many firsts including elevator music and the city's first and only heliport. Numerous celebrities performed in the Grand Ballroom including the Jackson 5 and Tony Bennett. The Statler symbolizes the heart and soul of Dallas and delivers the style and comfort you expect from a downtown Dallas hotel. Our newly renovated rooms and suites maintain a retro-forward décor and offer high-performance features including concierge iPads, mounted Smart HDTVs, complimentary WiFi and Nespresso coffee makers. Travelers can select a corporate suite for extra space with a separate living area and great views or spoil themselves with a Presidential Suite. Dining at The Statler will never go under the radar. Our restaurants include an all-day retro diner, a gastro Asian pub, and a social club boasting food and fun with billiards, ping pong, foosball, cornhole, and bowling. Our two bars include a rooftop pool clubroom and subterranean bourbon library. The Statler offers plenty of leisure opportunities including a rooftop pool and lounge, a multi-use fitness center, bowling and games, pop-up retail shopping and the relaxing garden court. With nine meeting spaces ranging from 250 to 12,437 sq. ft., everyone will find this to be the perfect downtown Dallas venue. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
May 18, 2024
Full time
Job Summary The Food & Beverage Manager is responsible for assuring attentive friendly courteous and efficient service in all F&B Outlets Room Service Lounge and Banquets while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant Room Service Lounge and Banquet sales revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsibilities QUALIFICATIONS: At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality's standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality's standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Maintain a warm and friendly demeanor at all times. Be familiar with the organization of the hotel and know the function of each department. Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Aimbridge Hospitality's standards. Maintain follow-through of all guest requests problems complaints and/or accidents which occur in the Restaurant Room Service Lounge or Banquets. Motivate coach counsel and discipline all F&B personnel according to company S.O.P.'s. Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards. Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s. Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly. Ensure that wage progress and productivity reports are completed accurately and on a timely basis. Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s. Ensure implementation of all Aimbridge Hospitality's policies and house rules. Assist in developing and ensure implementation of Food and Beverage promotional ideas. Ensure all beverage costs are maintained to meet budget. Focus the F&B Department on their role in contributing to the guest service scores. Ensure compliance to company training using the steps to effective training according to Aimbridge Hospitality's standards. Maintain company S.O.P.'s regarding purchase orders vouchering of invoices and checkbook accounting. Develop initiate and promote sales including up selling programs for use by all service personnel. Ensure Aimbridge Hospitality's service standards are maintained throughout the Food and Beverage/Banquet Department. Participate in required M.O.D. coverage as scheduled. Initiate all necessary F&B-related reports according to company standards. Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner. Ensure that F&B employees are at all times attentive friendly helpful and courteous to guests all other employees and managers. Ensure that the quarterly operating equipment inventory is done pars are evaluated and quarterly purchases are planned. Maintain all Aimbridge Hospitality's S.O.P.'s concerning credit policies. React to negative trends in market place by implementing food and beverage blitzes and promotions. Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to Aimbridge Hospitality's standards. Attend daily BEO meeting. Conduct beverage purchasing as needed. Purchase Food & Beverage operating equipment as needed. Conduct monthly beverage inventories and reconciliations. Ensure that the quality and presentation of all food products are according to Aimbridge Hospitality's standard. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Oversee the operations of the Banquet department. Use the hotel's P.O.S. system to print reports. Analyze reports generated. Establish and maintain key control system. Complete monthly meu analysis and submit to the Corporate Office. Monitor and follow up on all Food and Beverage cash overages and shortages. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Complete all required correspondence in a timely and efficient manner. Attend monthly all-employee meetings and any other functions required by management. Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs. Perform P.O.S. changes in menus or additions/deletions of servers as necessary. Handle items for “Lost and Foundâ€_ according to the standards. Maintain required pars of all stock. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Property Details Praised as the first modern American hotel when it opened in 1956, The Statler, Curio Collection by Hilton, offers guests a genuine Dallas experience. This resilient 19-story landmark established Dallas as an epicenter for business and entertainment. In addition to the largest convention space in the southwest, the hotel boasted many firsts including elevator music and the city's first and only heliport. Numerous celebrities performed in the Grand Ballroom including the Jackson 5 and Tony Bennett. The Statler symbolizes the heart and soul of Dallas and delivers the style and comfort you expect from a downtown Dallas hotel. Our newly renovated rooms and suites maintain a retro-forward décor and offer high-performance features including concierge iPads, mounted Smart HDTVs, complimentary WiFi and Nespresso coffee makers. Travelers can select a corporate suite for extra space with a separate living area and great views or spoil themselves with a Presidential Suite. Dining at The Statler will never go under the radar. Our restaurants include an all-day retro diner, a gastro Asian pub, and a social club boasting food and fun with billiards, ping pong, foosball, cornhole, and bowling. Our two bars include a rooftop pool clubroom and subterranean bourbon library. The Statler offers plenty of leisure opportunities including a rooftop pool and lounge, a multi-use fitness center, bowling and games, pop-up retail shopping and the relaxing garden court. With nine meeting spaces ranging from 250 to 12,437 sq. ft., everyone will find this to be the perfect downtown Dallas venue. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan
Reopening February 2024 with a reimagined Peregrin! Experience swanky rooftop vibes, without the pomp and circumstance. Located at Perry Lane Hotel, featuring exquisite views of Savannah, premium cocktails and a curated wine list, Peregrin is modern sophistication at its best. Step inside a world of refined, yet playful intrigue, where curiosities take center stage and a luxurious backdrop. From lawn games, tropical plants and a tranquil year-around pool, Peregrin has it all. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Our roof top bar team seeks welcoming, creative and polished team members with a heart of service. We passionately strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations. The Perks: Sage hotel & restaurant discounts across the US Marriott discounts Medical, Vision, & Dental Insurance 401K Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality. Under general supervision, provides prompt and courteous food service to restaurant customers. Greets and takes food and drink orders from restaurant customers, serving the orders and accommodating special needs/requests. Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times. Completes all restocking and cleaning duties by performing opening and closing sidework as instructed Memorizes menu items, recipes and daily specials in order to answer questions and make recommendation to customers. Maintains cleanliness standards in restaurant, waitstation and kitchen service area in order to have a clean, presentable and attractive facility and to satisfy state and local health board requirements. Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer's order is taken and processed. Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company. Attends all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility. Responds to customer inquiries and comments in person and on phone by providing timely and knowledgeable information in order to provide quality customer service. Presents a clean and professional appearance at all times. Maintains a friendly, cheerful and courteous demeanor at all times. Performs other duties as assigned, requested or deemed necessary by management. Education/Formal Training High school education or equivalent. Experience Previous experience in similar position of 3 months or longer. Knowledge/Skills Must have basic knowledge of customer service principles, the food server function and restaurant and kitchen operations. Must know standard cash-handling procedures. Must be fluent in oral and written English. Must have vision ability to clearly see detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have moderate hearing to hear customers, supervisors, and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.
May 18, 2024
Full time
Reopening February 2024 with a reimagined Peregrin! Experience swanky rooftop vibes, without the pomp and circumstance. Located at Perry Lane Hotel, featuring exquisite views of Savannah, premium cocktails and a curated wine list, Peregrin is modern sophistication at its best. Step inside a world of refined, yet playful intrigue, where curiosities take center stage and a luxurious backdrop. From lawn games, tropical plants and a tranquil year-around pool, Peregrin has it all. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Our roof top bar team seeks welcoming, creative and polished team members with a heart of service. We passionately strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations. The Perks: Sage hotel & restaurant discounts across the US Marriott discounts Medical, Vision, & Dental Insurance 401K Free Shift Meal At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality. Under general supervision, provides prompt and courteous food service to restaurant customers. Greets and takes food and drink orders from restaurant customers, serving the orders and accommodating special needs/requests. Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times. Completes all restocking and cleaning duties by performing opening and closing sidework as instructed Memorizes menu items, recipes and daily specials in order to answer questions and make recommendation to customers. Maintains cleanliness standards in restaurant, waitstation and kitchen service area in order to have a clean, presentable and attractive facility and to satisfy state and local health board requirements. Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer's order is taken and processed. Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company. Attends all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility. Responds to customer inquiries and comments in person and on phone by providing timely and knowledgeable information in order to provide quality customer service. Presents a clean and professional appearance at all times. Maintains a friendly, cheerful and courteous demeanor at all times. Performs other duties as assigned, requested or deemed necessary by management. Education/Formal Training High school education or equivalent. Experience Previous experience in similar position of 3 months or longer. Knowledge/Skills Must have basic knowledge of customer service principles, the food server function and restaurant and kitchen operations. Must know standard cash-handling procedures. Must be fluent in oral and written English. Must have vision ability to clearly see detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have moderate hearing to hear customers, supervisors, and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.
Job Description Summary The Utility Worker position performs a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. Essential Duties and Responsibilities + Check cafeteria area periodically to make sure all is continually stocked and everything is full/working. + Continually wipes and cleans dining room and other associated areas. + Observes any problems with the quality or quantity of food being served. + Assists customers as needed requested with general information, inquires, etc. + May assist other employees in the food service area to help out as needed + Assists cooks and others as needed. + Coordinates personal duties as required by the overall food service operations. + Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. + Restocks salad or soup station during service as is needed. + Stocks storage areas with various products. + Washes objects by hand or with cleaning equipment. + Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in a an organized and orderly manner. + Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. + Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc. + Assists with various periodically scheduled large cleaning projects. + This position is not responsible for the supervision of staff. + Other duties that are pertinent to the department or unit's success also may be assigned. Responsibilities + Check cafeteria area periodically to make sure all is continually stocked and everything is full/working. + Continually wipes and cleans dining room and other associated areas. + Observes any problems with the quality or quantity of food being served. + Assists customers as needed requested with general information, inquires, etc. + May assist other employees in the food service area to help out as needed + Assists cooks and others as needed. + Coordinates personal duties as required by the overall food service operations. + Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. + Restocks salad or soup station during service as is needed. + Stocks storage areas with various products. + Washes objects by hand or with cleaning equipment. + Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in a an organized and orderly manner. + Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. + Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc. + Assists with various periodically scheduled large cleaning projects. + This position is not responsible for the supervision of staff. + Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements + High school diploma or GED equivalent. + Municipality of Anchorage Food Handler's Card or ServSafe Certification contingent upon 30 days of hire. + At least six (6) months of related food service experience. + Contract requires employees to speak, understand, read and write English. Preferred: + One (1) year of food prep or related experience. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is a cafeteria environment located on a University Campus setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear/see. Infrequently required to taste/smell, sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at or 1-. Default: Location : Location _US-AK-Anchorage_ Job ID _3_ Division _NMS FFM_ Work Type _On-Site_ Work Location _Anchorage_ NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
May 17, 2024
Full time
Job Description Summary The Utility Worker position performs a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. Essential Duties and Responsibilities + Check cafeteria area periodically to make sure all is continually stocked and everything is full/working. + Continually wipes and cleans dining room and other associated areas. + Observes any problems with the quality or quantity of food being served. + Assists customers as needed requested with general information, inquires, etc. + May assist other employees in the food service area to help out as needed + Assists cooks and others as needed. + Coordinates personal duties as required by the overall food service operations. + Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. + Restocks salad or soup station during service as is needed. + Stocks storage areas with various products. + Washes objects by hand or with cleaning equipment. + Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in a an organized and orderly manner. + Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. + Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc. + Assists with various periodically scheduled large cleaning projects. + This position is not responsible for the supervision of staff. + Other duties that are pertinent to the department or unit's success also may be assigned. Responsibilities + Check cafeteria area periodically to make sure all is continually stocked and everything is full/working. + Continually wipes and cleans dining room and other associated areas. + Observes any problems with the quality or quantity of food being served. + Assists customers as needed requested with general information, inquires, etc. + May assist other employees in the food service area to help out as needed + Assists cooks and others as needed. + Coordinates personal duties as required by the overall food service operations. + Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. + Restocks salad or soup station during service as is needed. + Stocks storage areas with various products. + Washes objects by hand or with cleaning equipment. + Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in a an organized and orderly manner. + Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. + Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc. + Assists with various periodically scheduled large cleaning projects. + This position is not responsible for the supervision of staff. + Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements + High school diploma or GED equivalent. + Municipality of Anchorage Food Handler's Card or ServSafe Certification contingent upon 30 days of hire. + At least six (6) months of related food service experience. + Contract requires employees to speak, understand, read and write English. Preferred: + One (1) year of food prep or related experience. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is a cafeteria environment located on a University Campus setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear/see. Infrequently required to taste/smell, sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at or 1-. Default: Location : Location _US-AK-Anchorage_ Job ID _3_ Division _NMS FFM_ Work Type _On-Site_ Work Location _Anchorage_ NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
What perks can you expect?: / Competitive perks & wages / Referral and end-of-season bonus available / Access to iconic National Park experiences / Fun staff events and parties / Industry discounts / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What is the compensation for this role?: $23.00 per hour What will you do in this job?: Safety, anticipating guest needs, honoring our surroundings and bringing your best every day are the core values we live by in order to provide dynamic guest service at the Talkeetna Alaskan Lodge. As Sous Chef, you will oversee and participate in the preparation of menu items for dining room services. You will instruct line cooks and prep cooks in their duties. You will assist with presentation development, maintaining budgeted food and labor costs. You will have a range of duties in order to assist team members including: Oversee staff, ensuring productivity and safety Perform weekly inventory and order items as needed Develop daily specials Ensure proper use and handling of food and equipment What skills and experience do you need for this job?: Commitment to delivering exceptional guest service Excellent interpersonal and communication skills Graduate or Culinary School viewed advantageous Kitchen operations and staff management experience Ability to work independently with minimal supervision, and as part of a team What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 17, 2024
Full time
What perks can you expect?: / Competitive perks & wages / Referral and end-of-season bonus available / Access to iconic National Park experiences / Fun staff events and parties / Industry discounts / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What is the compensation for this role?: $23.00 per hour What will you do in this job?: Safety, anticipating guest needs, honoring our surroundings and bringing your best every day are the core values we live by in order to provide dynamic guest service at the Talkeetna Alaskan Lodge. As Sous Chef, you will oversee and participate in the preparation of menu items for dining room services. You will instruct line cooks and prep cooks in their duties. You will assist with presentation development, maintaining budgeted food and labor costs. You will have a range of duties in order to assist team members including: Oversee staff, ensuring productivity and safety Perform weekly inventory and order items as needed Develop daily specials Ensure proper use and handling of food and equipment What skills and experience do you need for this job?: Commitment to delivering exceptional guest service Excellent interpersonal and communication skills Graduate or Culinary School viewed advantageous Kitchen operations and staff management experience Ability to work independently with minimal supervision, and as part of a team What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
What perks can you expect?: / Competitive perks & wages / Referral and end-of-season bonus available / Access to iconic National Park experiences / Fun staff events and parties / Industry discounts / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What is the compensation for this role?: $21.00 per hour What will you do in this job?: Safety, anticipating guest needs, honoring our surroundings and bringing your best every day are the core values we live by in order to provide dynamic guest service at the Seward Windsong Lodge. As the Line Cook, you will prepare menu items using standardized recipes and presentations for dining room service. You will have a range of duties in order to assist team members including: Use standard recipes and presentations Prepare food for dining room service Ensure all equipment is clean and safely stored Prep food as needed and for following shift Keep work area clean and sanitized at all times What skills and experience do you need for this job?: Commitment to delivering exceptional guest service Excellent interpersonal and communication skills Knowledge of proper and up to date food handling and health requirements Kitchen experience What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 16, 2024
Full time
What perks can you expect?: / Competitive perks & wages / Referral and end-of-season bonus available / Access to iconic National Park experiences / Fun staff events and parties / Industry discounts / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What is the compensation for this role?: $21.00 per hour What will you do in this job?: Safety, anticipating guest needs, honoring our surroundings and bringing your best every day are the core values we live by in order to provide dynamic guest service at the Seward Windsong Lodge. As the Line Cook, you will prepare menu items using standardized recipes and presentations for dining room service. You will have a range of duties in order to assist team members including: Use standard recipes and presentations Prepare food for dining room service Ensure all equipment is clean and safely stored Prep food as needed and for following shift Keep work area clean and sanitized at all times What skills and experience do you need for this job?: Commitment to delivering exceptional guest service Excellent interpersonal and communication skills Knowledge of proper and up to date food handling and health requirements Kitchen experience What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. What You'll Do You are hardworking with a real passion for creating a quality dining experience for all of our guests. Ensure guests receive all dishes in an efficient, courteous and accurate manner. All functions are carried out to maintain a clean, dry, safe, and inspiring work environment for you and your coworkers. Some of your responsibilities include: Greet and welcome restaurant guests. Deliver food to the tables ensuring that it is delivered promptly and of the appropriate temperature. Deposit dishes appropriately in the dish-room or specified area. Clean and set tables according to restaurant standards, empty all trash containers regularly, stock bussing stations. Learn and maintain product knowledge of the food, wine, and beverage menu(s). Clean stations, including sweeping floor using the tools provided. Perform buffet set-up and refill if needed. Assist in Room Service if needed. Assist other restaurant personnel with tasks when necessary. Attend all company and/or restaurant required trainings and meetings. Communicate with other staff and management. What You Bring 1 year of experience in a related or supportive role is preferred. Food Handler Certification, Alcohol Awareness Certification (if applicable). Able to prioritize multiple tasks in a dynamic environment. Able to learn, retain, and present product, menu, and allergy information to guests. Knowledge of or ability to learn the Restaurant POS system is required. Highly motivated and flexible, with the ability to take initiative. Flexible schedule and are able to work evenings, weekends, and holidays when needed. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here. Be Yourself. Lead Yourself. Make it Count.
May 16, 2024
Full time
Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. What You'll Do You are hardworking with a real passion for creating a quality dining experience for all of our guests. Ensure guests receive all dishes in an efficient, courteous and accurate manner. All functions are carried out to maintain a clean, dry, safe, and inspiring work environment for you and your coworkers. Some of your responsibilities include: Greet and welcome restaurant guests. Deliver food to the tables ensuring that it is delivered promptly and of the appropriate temperature. Deposit dishes appropriately in the dish-room or specified area. Clean and set tables according to restaurant standards, empty all trash containers regularly, stock bussing stations. Learn and maintain product knowledge of the food, wine, and beverage menu(s). Clean stations, including sweeping floor using the tools provided. Perform buffet set-up and refill if needed. Assist in Room Service if needed. Assist other restaurant personnel with tasks when necessary. Attend all company and/or restaurant required trainings and meetings. Communicate with other staff and management. What You Bring 1 year of experience in a related or supportive role is preferred. Food Handler Certification, Alcohol Awareness Certification (if applicable). Able to prioritize multiple tasks in a dynamic environment. Able to learn, retain, and present product, menu, and allergy information to guests. Knowledge of or ability to learn the Restaurant POS system is required. Highly motivated and flexible, with the ability to take initiative. Flexible schedule and are able to work evenings, weekends, and holidays when needed. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here. Be Yourself. Lead Yourself. Make it Count.
Job Title: Kitchen Rounds FLSA status: Non-Exempt Department: Food Services Reports to: Sous Chefs The mission of Sandy Cove Ministries is to help people connect with God and each other in order to be transformed into the image of Christ, through His Word, His creation and community. Position Summary : Assistsall Food Service staff in the preparation, presentation and clean-up of guest and staff meals in a timely manner. Assists all Food Service departments, as needed, throughout the daily operation. General Purpose: To contribute to an excellent dining experience for guests and staff that enables them to focus on connecting with God and each other. Role Qualifications: A personal relationship with Jesus Christ Must contain an excitement for the mission of Sandy Cove Ministries Teachable Essential Job Functions/Responsibilities: Help prepare and present meals for guest and staff and meet special dietary requests Ensure food is stored at proper temperatures before being taken to guest lines Assist in advance preparation of meals and help ensure the amount of food is in line with anticipated guest and staff counts Assist the Pantry Supervisor in the comprehensive preparation of the Pantry food items, including dairy and desserts. Restock and process condiment supplies, fruit and vegetables for the salad bars, cheese trays and vegetable displays Stock delivered items, rotate inventory and stock for the department as needed, and clean refrigerators and equipment weekly Clean pots, pans and dishes in accordance with the daily flow of kitchen operations Dispose of trash and empty boxes and help with cleaning of dish room, pot washing areas, and help maintain those areas to ensure meeting all health & safety regulations as mandated by law and Sandy Cove policy Assist other Food Service employees with clean up Complete any other reasonable task assigned Essential Skills and Experience Ability to foresee needs and problem-solve accordingly Good communication skills and ability to work in a team environment Strong organizational skills and ability to work efficiently with minimal supervision Ability to work under pressure and produce accurate results Nonessential skills and experience: Experience working in Christian camps or conference centers and/or in food service Reporting to this position: None. Physical demands of work environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential function of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to stand to for long periods of time, walk, sit, use hands, climb stairs, balance, stoop, kneel, talk, see or hear. The employee must occasionally lift and/or move up to 50 pounds and handle hot/cold and sharp items. Work environment: The noise level in the work environment ranges from minimal to very loud. Room temperature can fluctuate dramatically and floors can become slippery and employee handles hot/cold items and sharp objects.
May 16, 2024
Full time
Job Title: Kitchen Rounds FLSA status: Non-Exempt Department: Food Services Reports to: Sous Chefs The mission of Sandy Cove Ministries is to help people connect with God and each other in order to be transformed into the image of Christ, through His Word, His creation and community. Position Summary : Assistsall Food Service staff in the preparation, presentation and clean-up of guest and staff meals in a timely manner. Assists all Food Service departments, as needed, throughout the daily operation. General Purpose: To contribute to an excellent dining experience for guests and staff that enables them to focus on connecting with God and each other. Role Qualifications: A personal relationship with Jesus Christ Must contain an excitement for the mission of Sandy Cove Ministries Teachable Essential Job Functions/Responsibilities: Help prepare and present meals for guest and staff and meet special dietary requests Ensure food is stored at proper temperatures before being taken to guest lines Assist in advance preparation of meals and help ensure the amount of food is in line with anticipated guest and staff counts Assist the Pantry Supervisor in the comprehensive preparation of the Pantry food items, including dairy and desserts. Restock and process condiment supplies, fruit and vegetables for the salad bars, cheese trays and vegetable displays Stock delivered items, rotate inventory and stock for the department as needed, and clean refrigerators and equipment weekly Clean pots, pans and dishes in accordance with the daily flow of kitchen operations Dispose of trash and empty boxes and help with cleaning of dish room, pot washing areas, and help maintain those areas to ensure meeting all health & safety regulations as mandated by law and Sandy Cove policy Assist other Food Service employees with clean up Complete any other reasonable task assigned Essential Skills and Experience Ability to foresee needs and problem-solve accordingly Good communication skills and ability to work in a team environment Strong organizational skills and ability to work efficiently with minimal supervision Ability to work under pressure and produce accurate results Nonessential skills and experience: Experience working in Christian camps or conference centers and/or in food service Reporting to this position: None. Physical demands of work environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential function of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to stand to for long periods of time, walk, sit, use hands, climb stairs, balance, stoop, kneel, talk, see or hear. The employee must occasionally lift and/or move up to 50 pounds and handle hot/cold and sharp items. Work environment: The noise level in the work environment ranges from minimal to very loud. Room temperature can fluctuate dramatically and floors can become slippery and employee handles hot/cold items and sharp objects.
POSITION SUMMARY: Bartenders possess great ability to prioritize, multitask and communicate effectively. They have extensive spirits knowledge and an inspired understanding of how different flavors balance each other in cocktails. Bartenders are responsible for delivering exceptional drinking and dining experiences at the bar, producing all cocktails and beer for the dining room and bar, all while remaining attentive and hospitable to the guests in front of them. Must be able to create a friendly, welcoming environment and respond to all guests with a cheerful, helpful attitude with the goal of maximizing and enriching the guest experience. The Bar Back supports the Bartender and must be able to perform all job requirements of the Bartender. RESPONSIBILITIES: Observe customers as they enter the bar area and ensure they are greeted promptly and properly and seated in a friendly manner (within 1 minute of approaching the bar). Present drink menus, make recommendations and answer questions regarding beverages. Take beverage orders from guests and servers. Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant's standard drink recipes. Upsell drink specials and food items as directed by management. Execute wine service when necessary. Check in regularly with every guest to ensure satisfaction with food and drinks. Communicate all allergy and dietary restriction information clearly on tickets. Take tables in the bar or dining room, as assigned by management. Record drink orders accurately and immediately into the Point of Sale (POS) system. Accept guest payment, process credit card charges and make change (if applicable). Learn the names of patrons and personally recognize our regulars. Provide gracious and professional service in an efficient manner. Conduct oneself in a professional manner with the awareness that all actions and communications are within guests' view. Respond promptly and courteously to any requests or problems. Report any equipment or bar maintenance problems to Manager. Maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages. Keep bar properly stocked at all times. Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas. Assist the restocking and replenishment of bar inventory and supplies. Maintain a professional appearance and uniform standards. Keep open communication and assure harmonious relations between FoH, BoH and hotel staff. Develop and promote a positive teamwork attitude with all co-workers. Give every guest a sincere thank you and farewell. Follow and maintain established standards of sanitation and all systems, procedures of the Company. Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, 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. QUALIFICATIONS: Must maintain applicable license. Must be age 21 or above. Outgoing personality, positive attitude and strong communication skills. Must be knowledgeable of wine and beverage brand selections, drink garnishes, prices, etc. Comprehensive knowledge of wines by the glass and growing knowledge of wines by the bottle. Comprehensive knowledge of the inspiration, ingredients, and technique used in all house cocktails. Complete understanding of standardized recipes for classic and contemporary cocktails. Open to trying new food and drinks. Able to confidently make food and beverage pairing recommendations. Knowledgeable of pre-check register operation. Possess basic math skills and have the ability to handle money. Knowledgeable of computer operations and ordering procedures. Knowledgeable of basic sanitation. Ability to effectively communicate with co-workers and supervisors. Ability to think and communicate clearly in high pressure situations. Ability to maintain excellent attendance and punctuality. EXPERIENCE: Previous bartending, serving and/or customer service experience. PHYSICAL DEMANDS: Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 40 pounds. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes. Requirements ABLE License Bartending experience
May 16, 2024
Full time
POSITION SUMMARY: Bartenders possess great ability to prioritize, multitask and communicate effectively. They have extensive spirits knowledge and an inspired understanding of how different flavors balance each other in cocktails. Bartenders are responsible for delivering exceptional drinking and dining experiences at the bar, producing all cocktails and beer for the dining room and bar, all while remaining attentive and hospitable to the guests in front of them. Must be able to create a friendly, welcoming environment and respond to all guests with a cheerful, helpful attitude with the goal of maximizing and enriching the guest experience. The Bar Back supports the Bartender and must be able to perform all job requirements of the Bartender. RESPONSIBILITIES: Observe customers as they enter the bar area and ensure they are greeted promptly and properly and seated in a friendly manner (within 1 minute of approaching the bar). Present drink menus, make recommendations and answer questions regarding beverages. Take beverage orders from guests and servers. Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant's standard drink recipes. Upsell drink specials and food items as directed by management. Execute wine service when necessary. Check in regularly with every guest to ensure satisfaction with food and drinks. Communicate all allergy and dietary restriction information clearly on tickets. Take tables in the bar or dining room, as assigned by management. Record drink orders accurately and immediately into the Point of Sale (POS) system. Accept guest payment, process credit card charges and make change (if applicable). Learn the names of patrons and personally recognize our regulars. Provide gracious and professional service in an efficient manner. Conduct oneself in a professional manner with the awareness that all actions and communications are within guests' view. Respond promptly and courteously to any requests or problems. Report any equipment or bar maintenance problems to Manager. Maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages. Keep bar properly stocked at all times. Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas. Assist the restocking and replenishment of bar inventory and supplies. Maintain a professional appearance and uniform standards. Keep open communication and assure harmonious relations between FoH, BoH and hotel staff. Develop and promote a positive teamwork attitude with all co-workers. Give every guest a sincere thank you and farewell. Follow and maintain established standards of sanitation and all systems, procedures of the Company. Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, 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. QUALIFICATIONS: Must maintain applicable license. Must be age 21 or above. Outgoing personality, positive attitude and strong communication skills. Must be knowledgeable of wine and beverage brand selections, drink garnishes, prices, etc. Comprehensive knowledge of wines by the glass and growing knowledge of wines by the bottle. Comprehensive knowledge of the inspiration, ingredients, and technique used in all house cocktails. Complete understanding of standardized recipes for classic and contemporary cocktails. Open to trying new food and drinks. Able to confidently make food and beverage pairing recommendations. Knowledgeable of pre-check register operation. Possess basic math skills and have the ability to handle money. Knowledgeable of computer operations and ordering procedures. Knowledgeable of basic sanitation. Ability to effectively communicate with co-workers and supervisors. Ability to think and communicate clearly in high pressure situations. Ability to maintain excellent attendance and punctuality. EXPERIENCE: Previous bartending, serving and/or customer service experience. PHYSICAL DEMANDS: Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 40 pounds. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes. Requirements ABLE License Bartending experience
Why us? Sage Hospitality Group is set to hire a Pool Server to join us at the Napa Valley Marriott Hotel & Spa. Get a different Northern California experience at Napa Valley Marriott Hotel & Spa, with comfortable rooms and suites, garden spaces, a luxurious resort-style pool and splash bar, and lively restaurants: enjoy local ingredients and premium wine pairings at Little Summer, or hang-out with local beers, burgers, and yard games at South Yard. Whether you're here for business or a weekend trip to napa, our hotel near wineries offers a laid-back experience: our courtyard features glowing fire pits and lush landscaping, providing a relaxing space to unwind and sip wine after exploring Napa Valley. Our hotel near Robert Mondavi Winery and Castello Di Amorosa is also close to downtown Napa restaurants and shopping. Gather in our Napa conference center, featuring over 22,000 sq ft of elegant indoor meeting rooms and outdoor event venues, ideal for Napa weddings under Redwood trees. You will always remember your easy-going, resort experience at Napa Valley Marriott Hotel & Spa. As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do-it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us! Job Overview Under general supervision, provides prompt and courteous food service to restaurant customers. Responsibilities + Greets and takes food and drink orders from restaurant customers, serving the orders and accommodating special needs/requests. + Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times. + Completes all restocking and cleaning duties by performing opening and closing sidework as instructed. + Memorizes menu items, recipes and daily specials in order to answer questions and make recommendation to customers. + Maintains cleanliness standards in restaurant, waitstation and kitchen service area in order to have a clean, presentable and attractive facility and to satisfy state and local health board requirements. + Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer's order is taken and processed. + Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company. + Attends all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility. + Responds to customer inquiries and comments in person and on phone by providing timely and knowledgeable information in order to provide quality customer service. + Presents a clean and professional appearance at all times. + Maintains a friendly, cheerful and courteous demeanor at all times. + Performs other duties as assigned, requested or deemed necessary by management. Qualifications Education/Formal Training High school education or equivalent. Experience Previous experience in similar position of 3 months or longer. Knowledge/Skills + Must have basic knowledge of customer service principles, the food server function and restaurant and kitchen operations. + Must know standard cash-handling procedures. + Must be fluent in oral and written English. + Must have vision ability to clearly see detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions. + Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. + Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. + Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. + Continuous standing -during preparation, during service hours or during expediting. + Must have moderate hearing to hear customers, supervisors, and communicate with other staff. + Must have excellent vision to see that product is prepared appropriately. + Must have moderate comprehension and literacy to read use records and all special requests. + Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. + Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. + Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Environment Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment. Benefits Eligible to participate in the Company's 401(k) program with employer matching Employee Assistance Program Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral. ID: _4_ Position Type: _Regular Part-Time_ Property : _Napa Valley Marriott_ Outlet: _Vin11_ Category: _Restaurant Operations_ Min: _USD $16.00/Hr._ Tipped Position: _Yes_ _Address_ : _3425 Solano Ave_ _City_ : _Napa_ _State_ : _California_ EOE Protected Veterans/Disability
May 16, 2024
Full time
Why us? Sage Hospitality Group is set to hire a Pool Server to join us at the Napa Valley Marriott Hotel & Spa. Get a different Northern California experience at Napa Valley Marriott Hotel & Spa, with comfortable rooms and suites, garden spaces, a luxurious resort-style pool and splash bar, and lively restaurants: enjoy local ingredients and premium wine pairings at Little Summer, or hang-out with local beers, burgers, and yard games at South Yard. Whether you're here for business or a weekend trip to napa, our hotel near wineries offers a laid-back experience: our courtyard features glowing fire pits and lush landscaping, providing a relaxing space to unwind and sip wine after exploring Napa Valley. Our hotel near Robert Mondavi Winery and Castello Di Amorosa is also close to downtown Napa restaurants and shopping. Gather in our Napa conference center, featuring over 22,000 sq ft of elegant indoor meeting rooms and outdoor event venues, ideal for Napa weddings under Redwood trees. You will always remember your easy-going, resort experience at Napa Valley Marriott Hotel & Spa. As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do-it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us! Job Overview Under general supervision, provides prompt and courteous food service to restaurant customers. Responsibilities + Greets and takes food and drink orders from restaurant customers, serving the orders and accommodating special needs/requests. + Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times. + Completes all restocking and cleaning duties by performing opening and closing sidework as instructed. + Memorizes menu items, recipes and daily specials in order to answer questions and make recommendation to customers. + Maintains cleanliness standards in restaurant, waitstation and kitchen service area in order to have a clean, presentable and attractive facility and to satisfy state and local health board requirements. + Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer's order is taken and processed. + Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company. + Attends all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility. + Responds to customer inquiries and comments in person and on phone by providing timely and knowledgeable information in order to provide quality customer service. + Presents a clean and professional appearance at all times. + Maintains a friendly, cheerful and courteous demeanor at all times. + Performs other duties as assigned, requested or deemed necessary by management. Qualifications Education/Formal Training High school education or equivalent. Experience Previous experience in similar position of 3 months or longer. Knowledge/Skills + Must have basic knowledge of customer service principles, the food server function and restaurant and kitchen operations. + Must know standard cash-handling procedures. + Must be fluent in oral and written English. + Must have vision ability to clearly see detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions. + Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. + Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. + Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. + Continuous standing -during preparation, during service hours or during expediting. + Must have moderate hearing to hear customers, supervisors, and communicate with other staff. + Must have excellent vision to see that product is prepared appropriately. + Must have moderate comprehension and literacy to read use records and all special requests. + Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. + Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. + Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Environment Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment. Benefits Eligible to participate in the Company's 401(k) program with employer matching Employee Assistance Program Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral. ID: _4_ Position Type: _Regular Part-Time_ Property : _Napa Valley Marriott_ Outlet: _Vin11_ Category: _Restaurant Operations_ Min: _USD $16.00/Hr._ Tipped Position: _Yes_ _Address_ : _3425 Solano Ave_ _City_ : _Napa_ _State_ : _California_ EOE Protected Veterans/Disability
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. Essential Functions and Duties: MML Hospitality is seeking a Pastry Chef to join our highly anticipated California opening of Clark's Montecito. The Pastry Chef is responsible for planning/preparing pastry items and managing/directing the Pastry Sous and related parties for the execution of all pastry items at the restaurant. What we are looking for: Oversee pastry production for the restaurant ensuring quality from procurement, and production to execution daily to ensure successful, delicious, consistent, and profitable services. Supervisory responsibilities will include recruiting, interviewing, and hiring Pastry Cooks. Create a positive work environment and continue to train staff and broaden skillsets. Order products needed for production and maintained inventory with both food cost and product quality in mind. Food Cost control in partnership with Executive Chef Hourly Labor Cost Control in partnership with Executive Chef Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations Other job duties as assigned. Requirements: At least four years of pastry management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIa04bd8bb5a62-0229
May 16, 2024
Full time
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. Essential Functions and Duties: MML Hospitality is seeking a Pastry Chef to join our highly anticipated California opening of Clark's Montecito. The Pastry Chef is responsible for planning/preparing pastry items and managing/directing the Pastry Sous and related parties for the execution of all pastry items at the restaurant. What we are looking for: Oversee pastry production for the restaurant ensuring quality from procurement, and production to execution daily to ensure successful, delicious, consistent, and profitable services. Supervisory responsibilities will include recruiting, interviewing, and hiring Pastry Cooks. Create a positive work environment and continue to train staff and broaden skillsets. Order products needed for production and maintained inventory with both food cost and product quality in mind. Food Cost control in partnership with Executive Chef Hourly Labor Cost Control in partnership with Executive Chef Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations Other job duties as assigned. Requirements: At least four years of pastry management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIa04bd8bb5a62-0229
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we're looking for: Pecan Square Cafe is seeking an energetic and dynamic leader for the General Manager position who will be responsible for the overall quality of guest experience, food & service, financial performance, and maintenance of the property and all staff within it. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance What you'll do: Lead in all aspects of operations, including staff management, service, financial performance, and overall guest satisfaction Spearhead recruiting, hiring, training, and scheduling of employees, ensuring a high level of service and professionalism Supervise and mentor, servers, hosts, bartenders, and support staff to maintain consistent quality standards, efficient workflow, and exceptional customer service Foster a positive and productive work environment by providing ongoing training, coaching, and performance feedback to the staff, promoting teamwork and professional growth Development management and create systems for hiring & reviews; mentorship and training of existing and new management to encourage company and personal growth in all hospitality skills: operations, floor management, administrative duties, and daily service Monitor and analyze financial performance, including sales figures, cost control measures, and budget management, to maximize profitability and minimize waste Assist in developing and implementing marketing strategies and promotional activities to attract new customers and retain existing clientele Participate in and contribute to creative strategies to help grow the current business including programming and incentives to drive traffic Act as a liaison between guests and management team, promptly addressing any guest concerns or complaints to ensure exceptional satisfaction Nurture the previous clientele and continue to create new connections in the local community to create a portfolio of regular guests Collaborate with the culinary team to ensure smooth coordination between the front and back of house operations, including managing food and beverage inventory, maintaining quality control, and optimizing cost management Uphold the restaurant's standards, ensuring compliance with health and safety regulations, as well as local, state, and federal laws Requirements: Minimum of 4 years of progressive experience in a fine dining restaurant or high-end hospitality establishment, with at least 2 years in a supervisory or managerial role Strong knowledge of fine dining service standards, wine and beverage programs, and culinary trends Excellent leadership abilities, with the capacity to inspire and motivate a diverse team Exceptional interpersonal and communication skills, with the ability to effectively interact with guests, staff, and management Proven track record of achieving financial targets, implementing cost control measures, and driving profitability Outstanding problem-solving skills, with the ability to make quick decisions and handle stressful situations with composure Proficient in using restaurant management software, POS systems, and Microsoft Office and G Suite Knowledge of health and safety regulations and compliance standards Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 00 Yearly Salary PId55e099c001a-0981
May 16, 2024
Full time
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we're looking for: Pecan Square Cafe is seeking an energetic and dynamic leader for the General Manager position who will be responsible for the overall quality of guest experience, food & service, financial performance, and maintenance of the property and all staff within it. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance What you'll do: Lead in all aspects of operations, including staff management, service, financial performance, and overall guest satisfaction Spearhead recruiting, hiring, training, and scheduling of employees, ensuring a high level of service and professionalism Supervise and mentor, servers, hosts, bartenders, and support staff to maintain consistent quality standards, efficient workflow, and exceptional customer service Foster a positive and productive work environment by providing ongoing training, coaching, and performance feedback to the staff, promoting teamwork and professional growth Development management and create systems for hiring & reviews; mentorship and training of existing and new management to encourage company and personal growth in all hospitality skills: operations, floor management, administrative duties, and daily service Monitor and analyze financial performance, including sales figures, cost control measures, and budget management, to maximize profitability and minimize waste Assist in developing and implementing marketing strategies and promotional activities to attract new customers and retain existing clientele Participate in and contribute to creative strategies to help grow the current business including programming and incentives to drive traffic Act as a liaison between guests and management team, promptly addressing any guest concerns or complaints to ensure exceptional satisfaction Nurture the previous clientele and continue to create new connections in the local community to create a portfolio of regular guests Collaborate with the culinary team to ensure smooth coordination between the front and back of house operations, including managing food and beverage inventory, maintaining quality control, and optimizing cost management Uphold the restaurant's standards, ensuring compliance with health and safety regulations, as well as local, state, and federal laws Requirements: Minimum of 4 years of progressive experience in a fine dining restaurant or high-end hospitality establishment, with at least 2 years in a supervisory or managerial role Strong knowledge of fine dining service standards, wine and beverage programs, and culinary trends Excellent leadership abilities, with the capacity to inspire and motivate a diverse team Exceptional interpersonal and communication skills, with the ability to effectively interact with guests, staff, and management Proven track record of achieving financial targets, implementing cost control measures, and driving profitability Outstanding problem-solving skills, with the ability to make quick decisions and handle stressful situations with composure Proficient in using restaurant management software, POS systems, and Microsoft Office and G Suite Knowledge of health and safety regulations and compliance standards Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 00 Yearly Salary PId55e099c001a-0981
Job Description Job Description Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-time Hourly Position starting at $17.00 hourly DOE plus benefits. Located in Santa Fe, NM. Working out of our Eldorado Hotel and Spa. Position Purpose: The Restaurant Supervisor is responsible for supporting the Team in making sure that restaurant operations run smoothly by supporting a culture of service within the team for the front of the restaurant. The Restaurant Supervisor is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Host, Server, Bartender, Busser, Food Runner Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Food & Beverage Director / Restaurant Manager. Maintain high level of positive and professional approach with employees, coworkers, and guests. Maintain a proper flow of service and FOH staffing levels during shift. Create and post schedules for all Front of House team members, and support the Food & Beverage Manager in recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Oversee activities of restaurant staff and expedite customer orders as needed, per company standards and policies. Maintain strong focus on the guest experience and base all of your decision making around making our guests happy, especially when resolving complaints. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. HC2 Requirements: Excellent verbal communication and ability to multitask. 1-2 years of kitchen supervision or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification, and Alcohol Server Certification. Ability to work on your feet for eight hours or more. Knowledge of Restaurant Point of Sale systems. Must be able to lift/push/reach for/carry 30+ pounds frequently. Inspiring Our Communities, & Celebrating Local Artisans. Full Job Description provided at interview / upon hire. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Compensation details: 17-20 Hourly Wage PIa6b1e3333b89-2275
May 16, 2024
Full time
Job Description Job Description Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-time Hourly Position starting at $17.00 hourly DOE plus benefits. Located in Santa Fe, NM. Working out of our Eldorado Hotel and Spa. Position Purpose: The Restaurant Supervisor is responsible for supporting the Team in making sure that restaurant operations run smoothly by supporting a culture of service within the team for the front of the restaurant. The Restaurant Supervisor is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Host, Server, Bartender, Busser, Food Runner Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Food & Beverage Director / Restaurant Manager. Maintain high level of positive and professional approach with employees, coworkers, and guests. Maintain a proper flow of service and FOH staffing levels during shift. Create and post schedules for all Front of House team members, and support the Food & Beverage Manager in recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Oversee activities of restaurant staff and expedite customer orders as needed, per company standards and policies. Maintain strong focus on the guest experience and base all of your decision making around making our guests happy, especially when resolving complaints. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. HC2 Requirements: Excellent verbal communication and ability to multitask. 1-2 years of kitchen supervision or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification, and Alcohol Server Certification. Ability to work on your feet for eight hours or more. Knowledge of Restaurant Point of Sale systems. Must be able to lift/push/reach for/carry 30+ pounds frequently. Inspiring Our Communities, & Celebrating Local Artisans. Full Job Description provided at interview / upon hire. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Compensation details: 17-20 Hourly Wage PIa6b1e3333b89-2275
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we're looking for: MML Hospitality is seeking an energetic and dynamic leader for the General Manager position who will be responsible for the overall quality of guest experience, food & service, financial performance, and maintenance of the property and all staff within it. Positions available in Austin, TX and Aspen, CO. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance What you'll do: Lead in all aspects of operations, including staff management, service, financial performance, and overall guest satisfaction Spearhead recruiting, hiring, training, and scheduling of employees, ensuring a high level of service and professionalism Supervise and mentor, servers, hosts, bartenders, and support staff to maintain consistent quality standards, efficient workflow, and exceptional customer service Foster a positive and productive work environment by providing ongoing training, coaching, and performance feedback to the staff, promoting teamwork and professional growth Development management and create systems for hiring & reviews; mentorship and training of existing and new management to encourage company and personal growth in all hospitality skills: operations, floor management, administrative duties, and daily service Monitor and analyze financial performance, including sales figures, cost control measures, and budget management, to maximize profitability and minimize waste Assist in developing and implementing marketing strategies and promotional activities to attract new customers and retain existing clientele Participate in and contribute to creative strategies to help grow the current business including programming and incentives to drive traffic Act as a liaison between guests and management team, promptly addressing any guest concerns or complaints to ensure exceptional satisfaction Nurture the previous clientele and continue to create new connections in the local community to create a portfolio of regular guests Collaborate with the culinary team to ensure smooth coordination between the front and back of house operations, including managing food and beverage inventory, maintaining quality control, and optimizing cost management Uphold the restaurant's standards, ensuring compliance with health and safety regulations, as well as local, state, and federal laws Requirements: Minimum of 4 years of progressive experience in a fine dining restaurant or high-end hospitality establishment, with at least 2 years in a supervisory or managerial role Strong knowledge of fine dining service standards, wine and beverage programs, and culinary trends Excellent leadership abilities, with the capacity to inspire and motivate a diverse team Exceptional interpersonal and communication skills, with the ability to effectively interact with guests, staff, and management Proven track record of achieving financial targets, implementing cost control measures, and driving profitability Outstanding problem-solving skills, with the ability to make quick decisions and handle stressful situations with composure Proficient in using restaurant management software, POS systems, and Microsoft Office and G Suite Knowledge of health and safety regulations and compliance standards Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 00 Yearly Salary PI78d2f26d1d76-6160
May 16, 2024
Full time
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we're looking for: MML Hospitality is seeking an energetic and dynamic leader for the General Manager position who will be responsible for the overall quality of guest experience, food & service, financial performance, and maintenance of the property and all staff within it. Positions available in Austin, TX and Aspen, CO. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance What you'll do: Lead in all aspects of operations, including staff management, service, financial performance, and overall guest satisfaction Spearhead recruiting, hiring, training, and scheduling of employees, ensuring a high level of service and professionalism Supervise and mentor, servers, hosts, bartenders, and support staff to maintain consistent quality standards, efficient workflow, and exceptional customer service Foster a positive and productive work environment by providing ongoing training, coaching, and performance feedback to the staff, promoting teamwork and professional growth Development management and create systems for hiring & reviews; mentorship and training of existing and new management to encourage company and personal growth in all hospitality skills: operations, floor management, administrative duties, and daily service Monitor and analyze financial performance, including sales figures, cost control measures, and budget management, to maximize profitability and minimize waste Assist in developing and implementing marketing strategies and promotional activities to attract new customers and retain existing clientele Participate in and contribute to creative strategies to help grow the current business including programming and incentives to drive traffic Act as a liaison between guests and management team, promptly addressing any guest concerns or complaints to ensure exceptional satisfaction Nurture the previous clientele and continue to create new connections in the local community to create a portfolio of regular guests Collaborate with the culinary team to ensure smooth coordination between the front and back of house operations, including managing food and beverage inventory, maintaining quality control, and optimizing cost management Uphold the restaurant's standards, ensuring compliance with health and safety regulations, as well as local, state, and federal laws Requirements: Minimum of 4 years of progressive experience in a fine dining restaurant or high-end hospitality establishment, with at least 2 years in a supervisory or managerial role Strong knowledge of fine dining service standards, wine and beverage programs, and culinary trends Excellent leadership abilities, with the capacity to inspire and motivate a diverse team Exceptional interpersonal and communication skills, with the ability to effectively interact with guests, staff, and management Proven track record of achieving financial targets, implementing cost control measures, and driving profitability Outstanding problem-solving skills, with the ability to make quick decisions and handle stressful situations with composure Proficient in using restaurant management software, POS systems, and Microsoft Office and G Suite Knowledge of health and safety regulations and compliance standards Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 00 Yearly Salary PI78d2f26d1d76-6160
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: Lamberts is seeking a talented and passionate Beverage Manager to lead our beverage program and enhance the overall dining experience for our guests. The Beverage Manager will be responsible for curating an outstanding selection of craft beers, spirits, fine wines, and signature cocktails that complement our offerings and showcase the best of Austin's beverage scene. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Fitness and Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance What you'll do: Lead and manage the front-of-house team, including bartenders, servers, hosts, and bussers, to promote professionalism, teamwork, and guest satisfaction Provide exceptional service by engaging with guests, offering recommendations, and ensuring a seamless experience Monitor and maintain service standards, promptly addressing issues or concerns to enhance overall guest satisfaction Collaborate with the management team to develop and implement strategies for improving service quality and guest experience Oversee table reservations, seating arrangements, and guest flow to optimize seating capacity and minimize wait times Handle guest inquiries, feedback, and complaints, resolving issues promptly and professionally Train and mentor staff on service techniques, product knowledge, and customer engagement to deliver exceptional dining experiences - educate on beverage knowledge, including product information, service techniques, and responsible alcohol service Manage a comprehensive beverage program that aligns with Lamberts' brand and culinary concept Create and update beverage menus, incorporating seasonal and innovative offerings while ensuring a balanced selection for diverse customer preferences Oversee beverage procurement, inventory management, and cost control to maximize profitability Conduct regular analysis of beverage sales, costs, and trends to make data-driven decisions and implement improvement strategies Collaborate with the culinary team to identify beverage pairings that enhance the flavors of our barbecue dishes Collaborate with the events team to assist in planning and executing various events, including live music performances, tastings, and special promotions Foster strong relationships with local suppliers, distributors, and artisans to source unique, high-quality beverages Continuously monitor industry trends, emerging products, and customer preferences to stay ahead Coordinate with the kitchen team for seamless communication and coordination between front-of-house and back-of-house operations Develop and enforce standard operating procedures (SOPs) for service staff to ensure efficient and smooth service operations Ensure compliance with health and safety regulations and maintain cleanliness and organization Conduct regular analysis of beverage sales, costs, and trends to make data-driven decisions and implement improvement strategies Develop and enforce standard operating procedures (SOPs) for service staff to ensure efficient and smooth service operations Requirements: Previous experience in a supervisory or managerial role within the restaurant industry In-depth food and beverage operations knowledge, including service techniques and product knowledge Proficient in managing inventory, cost control, and analyzing sales data Familiarity with health and safety regulations in the restaurant industry Certified in Texas Alcoholic Beverage Commission + Texas Food Management Strong leadership skills with the ability to motivate and inspire a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee is frequently required to use hands or fingers to handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and move up to 25 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PI2870acb4e4e9-3834
May 16, 2024
Full time
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: Lamberts is seeking a talented and passionate Beverage Manager to lead our beverage program and enhance the overall dining experience for our guests. The Beverage Manager will be responsible for curating an outstanding selection of craft beers, spirits, fine wines, and signature cocktails that complement our offerings and showcase the best of Austin's beverage scene. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Fitness and Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance What you'll do: Lead and manage the front-of-house team, including bartenders, servers, hosts, and bussers, to promote professionalism, teamwork, and guest satisfaction Provide exceptional service by engaging with guests, offering recommendations, and ensuring a seamless experience Monitor and maintain service standards, promptly addressing issues or concerns to enhance overall guest satisfaction Collaborate with the management team to develop and implement strategies for improving service quality and guest experience Oversee table reservations, seating arrangements, and guest flow to optimize seating capacity and minimize wait times Handle guest inquiries, feedback, and complaints, resolving issues promptly and professionally Train and mentor staff on service techniques, product knowledge, and customer engagement to deliver exceptional dining experiences - educate on beverage knowledge, including product information, service techniques, and responsible alcohol service Manage a comprehensive beverage program that aligns with Lamberts' brand and culinary concept Create and update beverage menus, incorporating seasonal and innovative offerings while ensuring a balanced selection for diverse customer preferences Oversee beverage procurement, inventory management, and cost control to maximize profitability Conduct regular analysis of beverage sales, costs, and trends to make data-driven decisions and implement improvement strategies Collaborate with the culinary team to identify beverage pairings that enhance the flavors of our barbecue dishes Collaborate with the events team to assist in planning and executing various events, including live music performances, tastings, and special promotions Foster strong relationships with local suppliers, distributors, and artisans to source unique, high-quality beverages Continuously monitor industry trends, emerging products, and customer preferences to stay ahead Coordinate with the kitchen team for seamless communication and coordination between front-of-house and back-of-house operations Develop and enforce standard operating procedures (SOPs) for service staff to ensure efficient and smooth service operations Ensure compliance with health and safety regulations and maintain cleanliness and organization Conduct regular analysis of beverage sales, costs, and trends to make data-driven decisions and implement improvement strategies Develop and enforce standard operating procedures (SOPs) for service staff to ensure efficient and smooth service operations Requirements: Previous experience in a supervisory or managerial role within the restaurant industry In-depth food and beverage operations knowledge, including service techniques and product knowledge Proficient in managing inventory, cost control, and analyzing sales data Familiarity with health and safety regulations in the restaurant industry Certified in Texas Alcoholic Beverage Commission + Texas Food Management Strong leadership skills with the ability to motivate and inspire a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee is frequently required to use hands or fingers to handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and move up to 25 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PI2870acb4e4e9-3834
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: The Executive Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Manage high-volume kitchen operations with a focus on quality and efficiency Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective Requirements: At least four years of culinary management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIf9af4b9daa4f-5988
May 16, 2024
Full time
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: The Executive Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Manage high-volume kitchen operations with a focus on quality and efficiency Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective Requirements: At least four years of culinary management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PIf9af4b9daa4f-5988