O'Neill Vintners & Distillers
Paso Robles, California
O'Neill Vintners & Distillers is a proud member of the B Corp Certified community and one of the fastest-growing wineries in California. With operations in Larkspur, Parlier/Reedley, and Paso Robles, CA, we were founded with a simple idea from our founder, Jeff O'Neill: that great wines should be enjoyed by all. We believe those wines must be of exceptional quality centered around our core belief that doing the right thing for our employees, consumers, partners, and the planet is key to a sustainable future. Our award-winning portfolio of brands delivers on our core values, meeting consumers where they are. These brands include Line 39, Harken Chardonnay, Rabble Wines, Charles Woodson's Intercept, FitVine Wine, Robert Hall Winery, Allegro Cellars, BrandyLab, and Javelin Vodka. SUMMARY : The Hospitality Associate will work directly with guests of the winery, providing exceptional service and best-in-class customer experience. Ability to deliver information and knowledge of wines and appropriate food pairings and provide pleasant and professional communication with guests at all times while working in a team environment in support of the growth and reputation of the winery. The ideal candidate must have an interest in wine, hospitality, and guest service. Must be available to work weekends, holidays, and special events. Position includes base hourly compensation, plus commission. DUTIES & RESPONSIBILITIES: Possess a friendly, positive, and knowledgeable wine-tasting experience to all winery guests Ability to provide exceptional customer service, creating a fun, educational, and memorable experience for all winery guests Ability to learn our history and share it, while conducting tours for large groups Answer phone calls and emails for tasting reservations and guest service requests Effectively sell wine club memberships Assist in the kitchen as needed Bussing tables as needed Maintain a clean and orderly tasting room environment Ability to multi-task in a busy environment Provide support in the back-of-house operations, including culinary activities and operations. Ability to work as a team and support all team members and leaders Ability to adhere to companies' 4 core standards: Trust, Ingenuity, Forward-Thinking, & Always Deliver QUALIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform each essential duty. The requirements listed below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Must be at least 21 years of age Prior experience and wine knowledge are desirable Ability to acquire food and beverage safety training and certificate program - ServSafe Ability to acquire Food Handlers Card Ability to acquire the (RBS) Responsible Beverage Service Certificate Experience with computers with a POS system is desirable Ability to stand for extended periods of time Must be able to lift 45 pounds PHYSICAL/MENTAL REQUIREMENTS: While performing the duties of this job, the employee is frequently required to do the following: Stand for prolonged periods Perform some repetitive motion activities Coordinate multiple tasks simultaneously Lift, move, and stack boxes up to 50 lbs WORK ENVIRONMENT: Work is normally performed in a tasting room/kitchen environment O'Neill Vintners & Distillers is an equal-opportunity employer. All aspects of employment, including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or ?expression, veteran status, or any other status protected under federal, state, or local law. Compensation details: 17.5-17.5 Hourly Wage PIa93b7ff7620d-3177
Mar 24, 2024
Full time
O'Neill Vintners & Distillers is a proud member of the B Corp Certified community and one of the fastest-growing wineries in California. With operations in Larkspur, Parlier/Reedley, and Paso Robles, CA, we were founded with a simple idea from our founder, Jeff O'Neill: that great wines should be enjoyed by all. We believe those wines must be of exceptional quality centered around our core belief that doing the right thing for our employees, consumers, partners, and the planet is key to a sustainable future. Our award-winning portfolio of brands delivers on our core values, meeting consumers where they are. These brands include Line 39, Harken Chardonnay, Rabble Wines, Charles Woodson's Intercept, FitVine Wine, Robert Hall Winery, Allegro Cellars, BrandyLab, and Javelin Vodka. SUMMARY : The Hospitality Associate will work directly with guests of the winery, providing exceptional service and best-in-class customer experience. Ability to deliver information and knowledge of wines and appropriate food pairings and provide pleasant and professional communication with guests at all times while working in a team environment in support of the growth and reputation of the winery. The ideal candidate must have an interest in wine, hospitality, and guest service. Must be available to work weekends, holidays, and special events. Position includes base hourly compensation, plus commission. DUTIES & RESPONSIBILITIES: Possess a friendly, positive, and knowledgeable wine-tasting experience to all winery guests Ability to provide exceptional customer service, creating a fun, educational, and memorable experience for all winery guests Ability to learn our history and share it, while conducting tours for large groups Answer phone calls and emails for tasting reservations and guest service requests Effectively sell wine club memberships Assist in the kitchen as needed Bussing tables as needed Maintain a clean and orderly tasting room environment Ability to multi-task in a busy environment Provide support in the back-of-house operations, including culinary activities and operations. Ability to work as a team and support all team members and leaders Ability to adhere to companies' 4 core standards: Trust, Ingenuity, Forward-Thinking, & Always Deliver QUALIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform each essential duty. The requirements listed below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Must be at least 21 years of age Prior experience and wine knowledge are desirable Ability to acquire food and beverage safety training and certificate program - ServSafe Ability to acquire Food Handlers Card Ability to acquire the (RBS) Responsible Beverage Service Certificate Experience with computers with a POS system is desirable Ability to stand for extended periods of time Must be able to lift 45 pounds PHYSICAL/MENTAL REQUIREMENTS: While performing the duties of this job, the employee is frequently required to do the following: Stand for prolonged periods Perform some repetitive motion activities Coordinate multiple tasks simultaneously Lift, move, and stack boxes up to 50 lbs WORK ENVIRONMENT: Work is normally performed in a tasting room/kitchen environment O'Neill Vintners & Distillers is an equal-opportunity employer. All aspects of employment, including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or ?expression, veteran status, or any other status protected under federal, state, or local law. Compensation details: 17.5-17.5 Hourly Wage PIa93b7ff7620d-3177
Room Attendant PeopleReady of Lebanon , KY is now hiring Room Attendants! The Attendant works in the Distillery Visitor Center and is responsible for assisting the Tour Ambassadors with inventory, cleaning, stocking, preparing tastings for guests, unloading inventory, and checking guests out at the retail counter. This is a part-time position (20-30 hours weekly, including Fridays and Saturdays). Apply today and you could start as soon as tomorrow. As a PeopleReady associate you'll benefit from: The freedom to work where you want, when you want and as often as you want. Next-day pay for many of our open positions. The ability to choose long-term positions for steady work or short-term positions if you just want some extra cash. The ability to sign up for jobs right from our mobile app, JobStack! Pay Rate: The pay rate for this job is $17 / Hour What you'll be doing as a Room Attendant: The essential functions of the position include, but are not limited to: Performing opening and closing duties within the distillery visitor experience. Unloading retail and whiskey inventory as it is delivered. Ensuring retail space is kept neat and stocked. Cleaning the Visitor Center patios including wiping down tables and chairs, and sweeping. Completing transactions with guests while in the retail store, before or after their tour. Cleaning and setting tastings before and after each tour as needed (as well as keeping tasting room stocked) Maintaining and updating all parts of the Visitor Experience as needed Dusting, cleaning, organizing, and restocking the Visitor Experiences through the day. Maintaining clean restrooms and tasting rooms within the Visitor Experience through the day. Assisting with receiving, tagging, and merchandising of product and POS. Be familiar with standard operating procedures and be trained in case of an emergency. Alerting the Visitor Center Supervisor when inventory or cleaning supplies are low. Checking in with Tour Ambassadors to assist with their needs while hosting experiences. Available shifts: Shift timings - 1st Shift (Day) and Weekends Job requirements: High school degree preferred. Outgoing, charismatic personality Good communication skills, especially verbal 21 years of age or older Weekend and holiday work Extended time walking or standing, including extended hours on Fridays and Saturdays. Able to lift 50 pounds. Ability to work in all weather conditions Background check and drug screening required. Ready to take control of the way you work? Complete our application to join the PeopleReady team today. PeopleReady is an equal opportunity employer, and we value diversity. We do not discriminate based on race, religious affiliation, color, national origin, gender, age, marital status, sexual orientation, gender identity, veteran status, disability, or any other basis protected by law. We will get to know you and connect you with jobs that match your skills, experience and preferences. We work hard every single day to find jobs so each employee has opportunity and variety in their work.
Mar 14, 2024
Full time
Room Attendant PeopleReady of Lebanon , KY is now hiring Room Attendants! The Attendant works in the Distillery Visitor Center and is responsible for assisting the Tour Ambassadors with inventory, cleaning, stocking, preparing tastings for guests, unloading inventory, and checking guests out at the retail counter. This is a part-time position (20-30 hours weekly, including Fridays and Saturdays). Apply today and you could start as soon as tomorrow. As a PeopleReady associate you'll benefit from: The freedom to work where you want, when you want and as often as you want. Next-day pay for many of our open positions. The ability to choose long-term positions for steady work or short-term positions if you just want some extra cash. The ability to sign up for jobs right from our mobile app, JobStack! Pay Rate: The pay rate for this job is $17 / Hour What you'll be doing as a Room Attendant: The essential functions of the position include, but are not limited to: Performing opening and closing duties within the distillery visitor experience. Unloading retail and whiskey inventory as it is delivered. Ensuring retail space is kept neat and stocked. Cleaning the Visitor Center patios including wiping down tables and chairs, and sweeping. Completing transactions with guests while in the retail store, before or after their tour. Cleaning and setting tastings before and after each tour as needed (as well as keeping tasting room stocked) Maintaining and updating all parts of the Visitor Experience as needed Dusting, cleaning, organizing, and restocking the Visitor Experiences through the day. Maintaining clean restrooms and tasting rooms within the Visitor Experience through the day. Assisting with receiving, tagging, and merchandising of product and POS. Be familiar with standard operating procedures and be trained in case of an emergency. Alerting the Visitor Center Supervisor when inventory or cleaning supplies are low. Checking in with Tour Ambassadors to assist with their needs while hosting experiences. Available shifts: Shift timings - 1st Shift (Day) and Weekends Job requirements: High school degree preferred. Outgoing, charismatic personality Good communication skills, especially verbal 21 years of age or older Weekend and holiday work Extended time walking or standing, including extended hours on Fridays and Saturdays. Able to lift 50 pounds. Ability to work in all weather conditions Background check and drug screening required. Ready to take control of the way you work? Complete our application to join the PeopleReady team today. PeopleReady is an equal opportunity employer, and we value diversity. We do not discriminate based on race, religious affiliation, color, national origin, gender, age, marital status, sexual orientation, gender identity, veteran status, disability, or any other basis protected by law. We will get to know you and connect you with jobs that match your skills, experience and preferences. We work hard every single day to find jobs so each employee has opportunity and variety in their work.
Located between Johnson City and Fredericksburg, Texas, Carter Creek Winery Resort & Spa offers authentic Texan hospitality. In addition to a premiere winery inspired by a founding family of Texas Wine Country, the Carter Creek Winery Resort & Spa features villas, spa, event venues, a tasting room, a restaurant, an onsite microbrewery, and an outdoor event center featuring musical acts from near and far. Our full-time associates are offered health, dental, vision and life insurance, 401k + 4% match, paid vacation and sick leave, employee discounts and a host of voluntary benefits For more information, visit Summary: Carter Creek Winery Resort & Spa is currently hiring a Room Attendant team. In this position, the ideal candidate effectively and efficiently ensures proper cleanliness of all guest rooms, corridors, service areas and linen closets. ESSENTIAL DUTIES: The following reflects management's definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. • Ensures that all areas of the resort are properly cleaned and ready for guests' arrival. • Anticipates and assesses guests' needs and responds in a courteous and professional manner. • Vacuuming and sweeping carpets and floors. • Mopping floors as needed. • Dusting, brushing, polishing and vacuuming furniture. • Dusting and cleaning room decorations, appliances and structural surfaces (e.g. wall fixtures, window sills, vents). • Changing linen and making beds. • Cleaning showers, tubs, sinks and bathroom items • Removing used guest amenities and trash. • Replenishing guest amenities and supplies. • Inspecting rooms for safety hazards and for the operating condition of equipment and reporting same to maintenance. • Checking for damaged linen • Reports lost and found articles, maintenance problems, or special room problems to the housekeeping supervisor or manager. • Properly maintains storage rooms and stocking carts. • Records room status on work assignment sheet. • Provides information to guest about resort services, facilities, and other amenities. • Provides information to guests about local attractions/services. • Prepares rooms for guest arrival and responding to special guest requests. JOB KNOWLEDGE: 6 months experience in related field Able to understand English and to follow simple verbal instructions Able to read and understand chemical labels Prior experience in a fast paced, customer service/hospitality industry is preferred Must have knowledge of cleaning products PHYSICAL DEMANDS: Stands and walks short to moderate distances through shift. Bends, stoops, and reaches to perform routine job tasks. Routinely required to handle and move objects weighing up to 50 lbs. over moderate distances. Often required to move objects weighing up to 250lbs. over short distances, using appropriate hand trucks and carts. Flexibility and good reflexes required, if needed to operate electric cart. Frequent use of stairs, daily. BENEFITS (Full-time): 401(k) 401(k) matching Dental insurance Employee assistance program Employee discounts Flexible spending account Health insurance Life insurance Paid time off Referral program Tuition reimbursement Vision insurance SCHEDULE: Full time or part time work is available We are an Equal Opportunity Employer. Compensation: $13.50 per hour Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South, Orlando Florida. For more information, visit . Vision Creating memorable experiences at every unique destination. Mission A family-owned company whose incredible team members share their passion in hospitality every day. The needs of our guests and team members are in the forefront of everything we do as we create unique, memorable experiences and lasting connections. Brand Promise Experiences you can remember, a promise you can trust.
Mar 11, 2024
Full time
Located between Johnson City and Fredericksburg, Texas, Carter Creek Winery Resort & Spa offers authentic Texan hospitality. In addition to a premiere winery inspired by a founding family of Texas Wine Country, the Carter Creek Winery Resort & Spa features villas, spa, event venues, a tasting room, a restaurant, an onsite microbrewery, and an outdoor event center featuring musical acts from near and far. Our full-time associates are offered health, dental, vision and life insurance, 401k + 4% match, paid vacation and sick leave, employee discounts and a host of voluntary benefits For more information, visit Summary: Carter Creek Winery Resort & Spa is currently hiring a Room Attendant team. In this position, the ideal candidate effectively and efficiently ensures proper cleanliness of all guest rooms, corridors, service areas and linen closets. ESSENTIAL DUTIES: The following reflects management's definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. • Ensures that all areas of the resort are properly cleaned and ready for guests' arrival. • Anticipates and assesses guests' needs and responds in a courteous and professional manner. • Vacuuming and sweeping carpets and floors. • Mopping floors as needed. • Dusting, brushing, polishing and vacuuming furniture. • Dusting and cleaning room decorations, appliances and structural surfaces (e.g. wall fixtures, window sills, vents). • Changing linen and making beds. • Cleaning showers, tubs, sinks and bathroom items • Removing used guest amenities and trash. • Replenishing guest amenities and supplies. • Inspecting rooms for safety hazards and for the operating condition of equipment and reporting same to maintenance. • Checking for damaged linen • Reports lost and found articles, maintenance problems, or special room problems to the housekeeping supervisor or manager. • Properly maintains storage rooms and stocking carts. • Records room status on work assignment sheet. • Provides information to guest about resort services, facilities, and other amenities. • Provides information to guests about local attractions/services. • Prepares rooms for guest arrival and responding to special guest requests. JOB KNOWLEDGE: 6 months experience in related field Able to understand English and to follow simple verbal instructions Able to read and understand chemical labels Prior experience in a fast paced, customer service/hospitality industry is preferred Must have knowledge of cleaning products PHYSICAL DEMANDS: Stands and walks short to moderate distances through shift. Bends, stoops, and reaches to perform routine job tasks. Routinely required to handle and move objects weighing up to 50 lbs. over moderate distances. Often required to move objects weighing up to 250lbs. over short distances, using appropriate hand trucks and carts. Flexibility and good reflexes required, if needed to operate electric cart. Frequent use of stairs, daily. BENEFITS (Full-time): 401(k) 401(k) matching Dental insurance Employee assistance program Employee discounts Flexible spending account Health insurance Life insurance Paid time off Referral program Tuition reimbursement Vision insurance SCHEDULE: Full time or part time work is available We are an Equal Opportunity Employer. Compensation: $13.50 per hour Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South, Orlando Florida. For more information, visit . Vision Creating memorable experiences at every unique destination. Mission A family-owned company whose incredible team members share their passion in hospitality every day. The needs of our guests and team members are in the forefront of everything we do as we create unique, memorable experiences and lasting connections. Brand Promise Experiences you can remember, a promise you can trust.
Benefits Medical, Dental, Vision Insurance Paid vacation, paid Holidays 401k plan with employer match Long and short-term Disability Major Illness Insurance Accident Insurance Limited access to some resort amenities (Golf, etc) Retail and dining discounts Discounts at all Crescent Hotels & Resorts properties The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work? No matter your career destination, we can help you get there! With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, competitive pay and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events through the year are just a few of the MANY reasons to join our team. What are you waiting for? Job Benefits Associate housing and shuttle service Weekly meal subsidies Golf and Amenity Privileges Associate discounts Retail and Dining at Horseshoe Bay Resort Discounts at over 100 Crescent Hotels & Resorts properties throughout the country. Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans Critical Illness and Accident plans Associate Relief Fund Privileges based on occupancy and business levels Definition: The Sous Chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc . The Associate will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the property standard recipes and presentation techniques, while maintaining all applicable Texas state sanitation rules and regulations. General Duties: The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Sets a positive example for guest relations. Ensures associates understand expectations and parameters. Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. Maintains purchasing, receiving and food storage standards. Ensure the quality of the food items and notify manager if a product does not meet specifications. Ensure production of food in a timely manner. Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards. Control proper usage and rotation of food. Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards. Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests. Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis. Maintain a neat, clean and sanitary workstation. Ensure outlined prep is completed in a timely manner for the next shift. Assist other departments as requested. Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload. Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team. Operate within established guidelines, policies, standards and constraints set forth by HSB Resort. Perform other job duties as assigned Adhere to all Property and Department standards including Safety Guidelines. Attend all Property and Departmental Trainings and Meetings as instructed. Wash, slice, peel and/or cut various foods to prepare for cooking or serving. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. Ensure work procedures, quality standards and menu specifications are adhered to. In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our Member/guests. Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors. Be in constant communication with Lead Cook and Sous Chefs. Pass all tests given including the training in order to retain the knowledge needed to be an effective team member. Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by Culinary and Property Leadership. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items. Ensure the quality of the food items and notify manager if a product does not meet specifications. Inform Chef of any excess food items that can be used in daily specials of elsewhere. Maintain food logs for all food products. Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers. Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily. Ensures Horseshoe Bay Resort policies are administered fairly and consistently. Assists Chef with all kitchen operations. Recognizes superior quality products, presentations and flavor. Empowers associates to provide excellent customer service. Strives to improve service performance through direct feedback from Medallia and Member Reviews. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Follows proper handling and right temperature of all food products. Communicates performance expectations in accordance with job descriptions for each position. Participates in the associate performance appraisal process, providing feedback as needed. Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary. Recognizes success performance and produces desired results. This person in this position will have to have excellent communication skills; basic level of computer knowledge; proficient with Microsoft Word, Excel; experience with Agilysys preferred. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Trains associates in safety procedures. Operates and maintains all department equipment and reports malfunctions. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types . click apply for full job details
Mar 26, 2024
Full time
Benefits Medical, Dental, Vision Insurance Paid vacation, paid Holidays 401k plan with employer match Long and short-term Disability Major Illness Insurance Accident Insurance Limited access to some resort amenities (Golf, etc) Retail and dining discounts Discounts at all Crescent Hotels & Resorts properties The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work? No matter your career destination, we can help you get there! With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, competitive pay and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events through the year are just a few of the MANY reasons to join our team. What are you waiting for? Job Benefits Associate housing and shuttle service Weekly meal subsidies Golf and Amenity Privileges Associate discounts Retail and Dining at Horseshoe Bay Resort Discounts at over 100 Crescent Hotels & Resorts properties throughout the country. Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans Critical Illness and Accident plans Associate Relief Fund Privileges based on occupancy and business levels Definition: The Sous Chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc . The Associate will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the property standard recipes and presentation techniques, while maintaining all applicable Texas state sanitation rules and regulations. General Duties: The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Sets a positive example for guest relations. Ensures associates understand expectations and parameters. Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. Maintains purchasing, receiving and food storage standards. Ensure the quality of the food items and notify manager if a product does not meet specifications. Ensure production of food in a timely manner. Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards. Control proper usage and rotation of food. Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards. Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests. Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis. Maintain a neat, clean and sanitary workstation. Ensure outlined prep is completed in a timely manner for the next shift. Assist other departments as requested. Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload. Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team. Operate within established guidelines, policies, standards and constraints set forth by HSB Resort. Perform other job duties as assigned Adhere to all Property and Department standards including Safety Guidelines. Attend all Property and Departmental Trainings and Meetings as instructed. Wash, slice, peel and/or cut various foods to prepare for cooking or serving. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. Ensure work procedures, quality standards and menu specifications are adhered to. In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our Member/guests. Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors. Be in constant communication with Lead Cook and Sous Chefs. Pass all tests given including the training in order to retain the knowledge needed to be an effective team member. Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by Culinary and Property Leadership. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items. Ensure the quality of the food items and notify manager if a product does not meet specifications. Inform Chef of any excess food items that can be used in daily specials of elsewhere. Maintain food logs for all food products. Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers. Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily. Ensures Horseshoe Bay Resort policies are administered fairly and consistently. Assists Chef with all kitchen operations. Recognizes superior quality products, presentations and flavor. Empowers associates to provide excellent customer service. Strives to improve service performance through direct feedback from Medallia and Member Reviews. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Follows proper handling and right temperature of all food products. Communicates performance expectations in accordance with job descriptions for each position. Participates in the associate performance appraisal process, providing feedback as needed. Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary. Recognizes success performance and produces desired results. This person in this position will have to have excellent communication skills; basic level of computer knowledge; proficient with Microsoft Word, Excel; experience with Agilysys preferred. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Trains associates in safety procedures. Operates and maintains all department equipment and reports malfunctions. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types . click apply for full job details
Definition: Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc . The Associate will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the property standard recipes and presentation techniques, while maintaining all applicable Texas state sanitation rules and regulations. General Duties: The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates. • Interview, recommend hire, and wage for open positions. • Recommend Budget Needs for each area of oversight. • Recommend Capex Equipment needs for areas of Oversight. • Update all Menu Engineering Tools each month. • Update all Costs in Inventory Sheets each month. • Ensure proper Inventory of Kitchen and month end counts are accurate. • Recommend increase or decrease in staffing levels depending on business. • Create all necessary menus in a costed format as requested by the Chef. • Create and keep current all menu Training Documents. • Hold team accountable for all Line Checks, Prep Lists, and Orders. • Assist in the management of the Stewarding Team as needed. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Sets a positive example for guest relations. • Ensures associates understand expectations and parameters. • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. • Maintains purchasing, receiving and food storage standards. • Ensure the quality of the food items and notify manager if a product does not meet specifications. • Ensure production of food in a timely manner. • Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards. • Control proper usage and rotation of food. • Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards. • Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests. • Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis. • Maintain a neat, clean and sanitary workstation. • Ensure outlined prep is completed in a timely manner for the next shift. • Assist other departments as requested. • Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload. • Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team. • Operate within established guidelines, policies, standards and constraints set forth by HSB Resort. • Perform other job duties as assigned • Adhere to all Property and Department standards including Safety Guidelines. • Attend all Property and Departmental Trainings and Meetings as instructed. • Wash, slice, peel and/or cut various foods to prepare for cooking or serving. • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. • Ensure work procedures, quality standards and menu specifications are adhered to. • In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our Member/guests. • Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors. • Be in constant communication with Lead Cook and Sous Chefs. • Pass all tests given including the training in order to retain the knowledge needed to be an effective team member. • Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards • Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by Culinary and Property Leadership. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items. Ensure the quality of the food items and notify manager if a product does not meet specifications. Inform Chef of any excess food items that can be used in daily specials of elsewhere. Maintain food logs for all food products. Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers. Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily. Ensures Horseshoe Bay Resort policies are administered fairly and consistently. Assists Chef with all kitchen operations. Recognizes superior quality products, presentations and flavor. Empowers associates to provide excellent customer service. Strives to improve service performance through direct feedback from Medallia and Member Reviews. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Follows proper handling and right temperature of all food products. Communicates performance expectations in accordance with job descriptions for each position. Participates in the associate performance appraisal process, providing feedback as needed. Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary. Recognizes success performance and produces desired results. This person in this position will have to have excellent communication skills; basic level of computer knowledge; proficient with Microsoft Word, Excel; experience with Agilysys preferred. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Trains associates in safety procedures. Operates and maintains all department equipment and reports malfunctions. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. In this position, you will be expected to be available to work in various locations of Food and Beverage outlets, placement depending on business levels. In addition, you will be expected to work holidays, nights and weekends as business demands, even if when your primary outlet is closed. Employment Standards: • Servsafe - Complete safety trainings and certifications for Manger Certificate • Food Safety - Maintain all cooks hold valid Food Handlers Certificate. Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations. • Integrity - Maintain confidentiality of proprietary information. . click apply for full job details
Mar 26, 2024
Full time
Definition: Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc . The Associate will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the property standard recipes and presentation techniques, while maintaining all applicable Texas state sanitation rules and regulations. General Duties: The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates. • Interview, recommend hire, and wage for open positions. • Recommend Budget Needs for each area of oversight. • Recommend Capex Equipment needs for areas of Oversight. • Update all Menu Engineering Tools each month. • Update all Costs in Inventory Sheets each month. • Ensure proper Inventory of Kitchen and month end counts are accurate. • Recommend increase or decrease in staffing levels depending on business. • Create all necessary menus in a costed format as requested by the Chef. • Create and keep current all menu Training Documents. • Hold team accountable for all Line Checks, Prep Lists, and Orders. • Assist in the management of the Stewarding Team as needed. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Sets a positive example for guest relations. • Ensures associates understand expectations and parameters. • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. • Maintains purchasing, receiving and food storage standards. • Ensure the quality of the food items and notify manager if a product does not meet specifications. • Ensure production of food in a timely manner. • Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards. • Control proper usage and rotation of food. • Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards. • Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests. • Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis. • Maintain a neat, clean and sanitary workstation. • Ensure outlined prep is completed in a timely manner for the next shift. • Assist other departments as requested. • Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload. • Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team. • Operate within established guidelines, policies, standards and constraints set forth by HSB Resort. • Perform other job duties as assigned • Adhere to all Property and Department standards including Safety Guidelines. • Attend all Property and Departmental Trainings and Meetings as instructed. • Wash, slice, peel and/or cut various foods to prepare for cooking or serving. • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. • Ensure work procedures, quality standards and menu specifications are adhered to. • In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our Member/guests. • Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors. • Be in constant communication with Lead Cook and Sous Chefs. • Pass all tests given including the training in order to retain the knowledge needed to be an effective team member. • Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards • Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by Culinary and Property Leadership. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items. Ensure the quality of the food items and notify manager if a product does not meet specifications. Inform Chef of any excess food items that can be used in daily specials of elsewhere. Maintain food logs for all food products. Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers. Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily. Ensures Horseshoe Bay Resort policies are administered fairly and consistently. Assists Chef with all kitchen operations. Recognizes superior quality products, presentations and flavor. Empowers associates to provide excellent customer service. Strives to improve service performance through direct feedback from Medallia and Member Reviews. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Follows proper handling and right temperature of all food products. Communicates performance expectations in accordance with job descriptions for each position. Participates in the associate performance appraisal process, providing feedback as needed. Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary. Recognizes success performance and produces desired results. This person in this position will have to have excellent communication skills; basic level of computer knowledge; proficient with Microsoft Word, Excel; experience with Agilysys preferred. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Trains associates in safety procedures. Operates and maintains all department equipment and reports malfunctions. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. In this position, you will be expected to be available to work in various locations of Food and Beverage outlets, placement depending on business levels. In addition, you will be expected to work holidays, nights and weekends as business demands, even if when your primary outlet is closed. Employment Standards: • Servsafe - Complete safety trainings and certifications for Manger Certificate • Food Safety - Maintain all cooks hold valid Food Handlers Certificate. Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations. • Integrity - Maintain confidentiality of proprietary information. . click apply for full job details
Oversees the daily operations & employee performance in assigned venue. Principal Duties & Responsibilities: Enforces performance standards, policies and procedures as they relate to the venue operations. Ensures smooth and efficient operations on a continual basis. Ensures compliance with all health and safety standards and regulations, as well as all applicable ABC, federal, state and local laws and ordinances. Assists the venue manager with scheduling employees and ensuring correct staffing levels and adjustments are made in accordance with business needs. Ensures that food is prepared on a daily basis in accordance with specifications and to meet business needs. Provides input to the venue manager concerning operational deficiencies and areas in need of improvement. Monitors job performance of venue employees and provides feedback on same to aid employees in developing and enhancing skills. Listens to, evaluates, and handles guest complaints in a courteous, professional manner. Reviews and make recommendations and suggestions to hire, suspend, transfer, promote, evaluate, discipline and terminate employees in a fair and equitable manner. Serves as Restaurant Manager in the absence of the venue manager. Supervises employees in assigned venue. Ensures all disciplinary actions abide by guidelines set forth by Human Resources. Maintains knowledge of property information, including memorabilia. Supervises all food venue Hard Rockers. Other Duties & Responsibilities: Upholds the Mission Statement - We create authentic experiences that rock. Represents Hard Rock Biloxi in the most positive manner with guests, co-workers, managers, and vendors. Lives by the Hard Rock Values! Attends BEO Meetings weekly, Keep all BEO updated. Ensures grats for wait staff is completed on time and within guide lines. Assists with set up and break down of functions. Completes floor plans for banquets and contract labor to perform set up and break down task. Maintains banquet store rooms to be kept clean and organized. Maintains proper pars and inventories on small wares, china, glass and sliver ware assure equipment is in good working order. Surveys guest operating supplies on hand to include paper goods and plastic wares. Maintains banquet service manual. Ensures all linens are ordered for events. Ensures training is conducted for all service personnel to include service standards, wine training and cash handling policies make sure there are read and sign forms on file. Maintains and updates service standards manual and assure it is used. Knowledge, Skills, and Abilities Required: A. Knowledge: The level of education, experience, and training an individual must have at minimum to be considered qualified for the position. B. Skills: Specific skills such as computer usage, communication, 10-key touch, etc. C. Abilities: The physical components of the job and how the physical aspect is accomplished. Does the position require LIFTING 50 pounds, or does it require one to MOVE 50 pounds. Can the 50 pounds be moved using a dolly or cart? (Examples: climbing, balancing, stooping, kneeling, crouching, crawling, reaching, handling, fingering, feeling, talking, hearing, tasting, smelling, color vision, etc.) High School diploma general education (GED). Associate's degree from a two year college; or three to five years restaurant experience, with progressive supervisory experience; or equivalent combination of education and experience. Two to four years experience in a gaming or hospitality F&B operation preferred. Previous cash handling experience required. Must be very detailed oriented. Must have basic computer experience, including casino systems, timekeeping systems, and Microsoft applications. Data entry skills preferred. Must have basic mathematical skills. Must be able to add, subtract, multiply and divide. Must project a professional and positive image. Must have a high level of energy Excellent interpersonal skills. Ability to deal with people in a manner that shows sensitivity, tact, and professionalism. Must be able to communicate clearly and effectively with all Hard Rockers and guests. Must have basic computer skills, including casino systems and Microsoft applications. Ability to work a flexible schedule which includes weekends and holidays. Training All employees are required to complete mandatory compliance training within thirty (30) days of hire date, then annually thereafter. Training marked with an asterisk below must be completed prior to reporting to their respective work area. The below courses are required for this position: Active Shooter Awareness Training Counterfeit Currency Prevention Cybersecurity Awareness for the Workplace General Employee Safety Training Hazard Communication Responsible Gaming Awareness Training Title 31 Introduction Overview Title 31 SAR Incident Reporting Awareness Training PCI Credit Card Fraud Prevention Sexual Harassment Awareness for Frontline TRMG Title 26 & Form 8300 for Non-Casino Departments Working Conditions Physical Demands How Often Environmental Conditions How Often Standing F Extreme Cold O Walking F Extreme Heat O Sitting F Temperature Changes O Lifting F Wet O Carrying F Humid O Pushing F Noise O Pulling F Vibration O Climbing F Hazards R Balancing F Atmospheric Conditions R Stooping F Cigarette Smoke R Kneeling F Crouching F Crawling F Reaching F Handling F Grasping F Feeling F Talking F Hearing F Repetitive Motions F Eye/Hand/Foot Coordination F C=Constantly (5-8 hours per shift), F=Frequently (2-5 hours per shift), O=Occasionally (Up to 2 hours per shift), R=Rarely (does not exist as regular part of job) Please check the physical strength of the job from the categories listed below. _ Little physical effort _ Light work _ Medium work _X Heavy work _ Very heavy work
Mar 16, 2024
Full time
Oversees the daily operations & employee performance in assigned venue. Principal Duties & Responsibilities: Enforces performance standards, policies and procedures as they relate to the venue operations. Ensures smooth and efficient operations on a continual basis. Ensures compliance with all health and safety standards and regulations, as well as all applicable ABC, federal, state and local laws and ordinances. Assists the venue manager with scheduling employees and ensuring correct staffing levels and adjustments are made in accordance with business needs. Ensures that food is prepared on a daily basis in accordance with specifications and to meet business needs. Provides input to the venue manager concerning operational deficiencies and areas in need of improvement. Monitors job performance of venue employees and provides feedback on same to aid employees in developing and enhancing skills. Listens to, evaluates, and handles guest complaints in a courteous, professional manner. Reviews and make recommendations and suggestions to hire, suspend, transfer, promote, evaluate, discipline and terminate employees in a fair and equitable manner. Serves as Restaurant Manager in the absence of the venue manager. Supervises employees in assigned venue. Ensures all disciplinary actions abide by guidelines set forth by Human Resources. Maintains knowledge of property information, including memorabilia. Supervises all food venue Hard Rockers. Other Duties & Responsibilities: Upholds the Mission Statement - We create authentic experiences that rock. Represents Hard Rock Biloxi in the most positive manner with guests, co-workers, managers, and vendors. Lives by the Hard Rock Values! Attends BEO Meetings weekly, Keep all BEO updated. Ensures grats for wait staff is completed on time and within guide lines. Assists with set up and break down of functions. Completes floor plans for banquets and contract labor to perform set up and break down task. Maintains banquet store rooms to be kept clean and organized. Maintains proper pars and inventories on small wares, china, glass and sliver ware assure equipment is in good working order. Surveys guest operating supplies on hand to include paper goods and plastic wares. Maintains banquet service manual. Ensures all linens are ordered for events. Ensures training is conducted for all service personnel to include service standards, wine training and cash handling policies make sure there are read and sign forms on file. Maintains and updates service standards manual and assure it is used. Knowledge, Skills, and Abilities Required: A. Knowledge: The level of education, experience, and training an individual must have at minimum to be considered qualified for the position. B. Skills: Specific skills such as computer usage, communication, 10-key touch, etc. C. Abilities: The physical components of the job and how the physical aspect is accomplished. Does the position require LIFTING 50 pounds, or does it require one to MOVE 50 pounds. Can the 50 pounds be moved using a dolly or cart? (Examples: climbing, balancing, stooping, kneeling, crouching, crawling, reaching, handling, fingering, feeling, talking, hearing, tasting, smelling, color vision, etc.) High School diploma general education (GED). Associate's degree from a two year college; or three to five years restaurant experience, with progressive supervisory experience; or equivalent combination of education and experience. Two to four years experience in a gaming or hospitality F&B operation preferred. Previous cash handling experience required. Must be very detailed oriented. Must have basic computer experience, including casino systems, timekeeping systems, and Microsoft applications. Data entry skills preferred. Must have basic mathematical skills. Must be able to add, subtract, multiply and divide. Must project a professional and positive image. Must have a high level of energy Excellent interpersonal skills. Ability to deal with people in a manner that shows sensitivity, tact, and professionalism. Must be able to communicate clearly and effectively with all Hard Rockers and guests. Must have basic computer skills, including casino systems and Microsoft applications. Ability to work a flexible schedule which includes weekends and holidays. Training All employees are required to complete mandatory compliance training within thirty (30) days of hire date, then annually thereafter. Training marked with an asterisk below must be completed prior to reporting to their respective work area. The below courses are required for this position: Active Shooter Awareness Training Counterfeit Currency Prevention Cybersecurity Awareness for the Workplace General Employee Safety Training Hazard Communication Responsible Gaming Awareness Training Title 31 Introduction Overview Title 31 SAR Incident Reporting Awareness Training PCI Credit Card Fraud Prevention Sexual Harassment Awareness for Frontline TRMG Title 26 & Form 8300 for Non-Casino Departments Working Conditions Physical Demands How Often Environmental Conditions How Often Standing F Extreme Cold O Walking F Extreme Heat O Sitting F Temperature Changes O Lifting F Wet O Carrying F Humid O Pushing F Noise O Pulling F Vibration O Climbing F Hazards R Balancing F Atmospheric Conditions R Stooping F Cigarette Smoke R Kneeling F Crouching F Crawling F Reaching F Handling F Grasping F Feeling F Talking F Hearing F Repetitive Motions F Eye/Hand/Foot Coordination F C=Constantly (5-8 hours per shift), F=Frequently (2-5 hours per shift), O=Occasionally (Up to 2 hours per shift), R=Rarely (does not exist as regular part of job) Please check the physical strength of the job from the categories listed below. _ Little physical effort _ Light work _ Medium work _X Heavy work _ Very heavy work
Unicoi State Park & Lodge is one of Georgia's premier state parks located within the north Georgia mountains in the quaint town of Helen. Unicoi is a beautiful park and perfect for nature lovers With wonderful and great accommodations surrounded by nature's playground, we couldn't help but create great experiences that only enhance our guests' getaway. From paddleboard courses and s'mores with stories around the campfire to fly fishing classes and guided hikes, we have something that all of our guests will enjoy. Our newest attraction is the Adventure Lodge, which hosts a variety of activities to include zip lines, archery ranges, and a shooting range. At Unicoi, we take pride in delivering the absolute finest in Lodging and Park experiences for our guests. Our core values are: • Do the Right Thing • Decide to be Great • Take Pride • Memories Matter • We begins with Me • CoralCares (philanthropic program) COME AND JOIN OUR AMAZING TEAM Please visit our website at . We are managed by the Southeast's premiere hospitality management company, Coral Hospitality. We currently have an immediate opening for an Executive Chef: Summary: Under the direct supervision of the Food & Beverage Director, this position coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Essential Functions: Maintains good quality products and presentations according to company standards; i.e., uses records and recipe cards Supervises all food preparations for the Dining Room, Banquets, Brassies and Associate Break Room Maintains purchasing, receiving and food storage standards; conducts food cost control inventories Estimates production needs on a daily and weekly basis Maintains high sanitation standards for food handling and equipment maintenance Conducts monthly sanitation and safety inspections with Sous Chef Assists in development of annual operation budget Develops menu selection and format with the Conference Services, Sales Team and Food & Beverage Director Coordinates amenities for VIP visits Coordinates with Engineering to ensure that preventative maintenance programs are in effect, and for follow up on pending work orders, fire fighting and accident prevention, and periodical servicing of equipment Prepares weekly schedule based on business forecast and budget Coordinates with Catering, Conference Services and Banquet Departments for catering procedures and Banquet Event Orders (BEO's) Plans menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices Establishes and enforces nutrition and sanitation standards Supervisory Responsibilities: Directly supervises 15 to 20 employees in the Culinary Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Mar 10, 2024
Full time
Unicoi State Park & Lodge is one of Georgia's premier state parks located within the north Georgia mountains in the quaint town of Helen. Unicoi is a beautiful park and perfect for nature lovers With wonderful and great accommodations surrounded by nature's playground, we couldn't help but create great experiences that only enhance our guests' getaway. From paddleboard courses and s'mores with stories around the campfire to fly fishing classes and guided hikes, we have something that all of our guests will enjoy. Our newest attraction is the Adventure Lodge, which hosts a variety of activities to include zip lines, archery ranges, and a shooting range. At Unicoi, we take pride in delivering the absolute finest in Lodging and Park experiences for our guests. Our core values are: • Do the Right Thing • Decide to be Great • Take Pride • Memories Matter • We begins with Me • CoralCares (philanthropic program) COME AND JOIN OUR AMAZING TEAM Please visit our website at . We are managed by the Southeast's premiere hospitality management company, Coral Hospitality. We currently have an immediate opening for an Executive Chef: Summary: Under the direct supervision of the Food & Beverage Director, this position coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Essential Functions: Maintains good quality products and presentations according to company standards; i.e., uses records and recipe cards Supervises all food preparations for the Dining Room, Banquets, Brassies and Associate Break Room Maintains purchasing, receiving and food storage standards; conducts food cost control inventories Estimates production needs on a daily and weekly basis Maintains high sanitation standards for food handling and equipment maintenance Conducts monthly sanitation and safety inspections with Sous Chef Assists in development of annual operation budget Develops menu selection and format with the Conference Services, Sales Team and Food & Beverage Director Coordinates amenities for VIP visits Coordinates with Engineering to ensure that preventative maintenance programs are in effect, and for follow up on pending work orders, fire fighting and accident prevention, and periodical servicing of equipment Prepares weekly schedule based on business forecast and budget Coordinates with Catering, Conference Services and Banquet Departments for catering procedures and Banquet Event Orders (BEO's) Plans menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices Establishes and enforces nutrition and sanitation standards Supervisory Responsibilities: Directly supervises 15 to 20 employees in the Culinary Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.