51 hospitality jobs found

PRIMARY PURPOSE: As an Assistant Beverage Manager, you will be responsible for operational functions within the department. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us. PRINCIPAL DUTIES AND RESPONSIBILITIES: Manage assigned operational functions within the department consistent with the strategic plan and vision for the department Direct smooth, efficient, cost effective operation, including labor management, supervision of all aspects of services, scheduling and inventory control Manage delivery and measurement of guest service within assigned department(s) consistent with the company's core service standards and brand attributes Provide management support in the oversight of assigned shift to ensure the delivery of quality service to the guests Coordinate the requisition process and stocking of beverage outlets to maximize revenue for the division Provide guidance and counsel to beverage employees, ensure the staff is scheduled properly Provide recommendations to management on daily operational issues Perform other job-related duties as requested KNOWLEDGE, SKILLS, AND ABILITIES: Working knowledge of inventory management Able to effectively communicate in English, in both written and verbal forms Able to lead and mentor a team Ability to work under pressure Ability to multi-task and work well in a fast paced, team-oriented environment Basic knowledge of computer software to include Outlook, MS Word, Excel, and PowerPoint as well as office equipment, i.e. telephone, copier, fax machine Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts MINIMUM REQUIREMENTS: High school diploma or equivalent Two (2) years of supervisory experience in beverage or an equivalent F&B supervisory position Work varied shifts, to include weekends and holidays MGM Resorts International is an Equal Opportunity Employer: Women/Minorities/Veterans/Individuals with Disabilities. In compliance with the Americans with Disabilities Act, MGM Resorts International will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. MGM Resorts International believes in providing opportunity for every employee to grow, develop and succeed in a work environment where you can be your best. We encourage you to explore our job opportunities. If you are an individual with a disability and need a reasonable accommodation for any part of the application process, or in order to perform the essential functions of a position, please contact our Corporate Diversity and Disability Outreach department at 1- or email

Unit Description: Hospitality is making your guests feel at home. The Sodexo Airport Lounge team is seeking a General Manager, Guest Services to oversee all food and beverage operations for an upscale, premium airport lounge operation at John F. Kennedy International Airport (JFK) . This dynamic leader will lead, cultivate, and develop our on-site team to ensure superior guest experience and engagement, consistently high brand and service standards, and operational excellence with a focus on continuous improvement through training, coaching and hospitality. The ideal candidate is a savvy, seasoned hospitality professional with a disciplined approach to guest experience, food and beverage operations and cultivating a robust client relationship. The successful candidate will: Have oversight of daily food operations and deliver a high-quality product. Achieve company and client financial targets and goals. Develop and maintain client and customer relationships. Motivate, coach, mentor and develop management, frontline (hourly) staff; and/or Ensure Sodexo standards are met to include compliance with company food and physical safety programs. Is this opportunity right for you? We are looking for candidates who: Have a work history demonstrating strong leadership skills and the ability to work collaboratively with all levels of the organization. Possess the ability to manage multiple priorities, demonstrate professional communication skills, and exhibit a passion for a high-level of customer service. Are fully versed in Profit and Loss, inventory, and fiscal responsibilities of operating a standalone business. Demonstrate working knowledge of automated food inventory, ordering, production, and management systems as well as menu graphics programs; and/or Have experience in financials, preparation, and oversight. Sodexo Live! - Make the most of every moment - Click here! Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Position Summary: Responsible for general management of an account/unit providing one or more core services (Core Services of: Lounge Operations and may include any of: Complementary Food and Bar, Food For Sale, Appearance Care, Credential Desk, Purchasing and Concierge Services. Senior-most person assigned to a one client account. Qualifications & Requirements: Basic Education Requirement - Bachelor 's Degree or equivalent experience Basic Management Experience - 5 years Basic Functional Experience - 5 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Unit Description: Are you an experienced Catering Manager that has a passion for high end catering and is looking for an exciting and challenging new position? Look no further! Sodexo has a great opportunity available for a talented Catering Manager 3 at a General Electric, located in Schenectady, NY. The Catering Manager will oversee 5 Sodexo frontline union employees and report directly into a General Manager. We are looking for candidates with strong high volume catering experience and preferably law firm experience. As the Catering Manager you will be tasked with the booking, coordination and execution of catering events. Events can range from the traditional drop-off of coffee/refreshment service to upscale events. The successful candidate will be able to work and oversee multiple functions and setups. The candidate will also be responsible for supervising and working with the event staff, making sure events are prepped and ready for the next day. Schedule flexibility is a necessity. Monday - Friday work schedule. The best qualified candidate will have the following: Hands on Corporate Service catering experience Experience with both casual and fine dining catering/banquet management Prior high volume catering service experience Experience with catering set up and execution Experience writing catering menus Experience coordinating and executing multiple events daily Experience with labor controls, managing catering inventory and using catering software Excellent organization skills and attention to detail An ability to transform spaces and create an experience for guests Union experience a plus Accrue 3 weeks of paid vacation per year (first year pro-rated based on date of hire). Medical Benefits beginning date of hire, and 401K with company match eligible. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Position Summary: Oversight of catering activities for a medium to large size location/unit with less than $1.5M in managed catering volume. Complex events with a high degree of hands on involvement in catering solutions. Large amount of high profile events. Strong client interaction. Key Duties - Oversight of Sodexo resources, recipes, systems and use of catering programs to direct daily catering events including; food production, inventory, product deliveries, invoices, and procurement operations. - Oversight of the sales process for catering and/or conference services. Works with client and customers to design events. - Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned. - Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset. - Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary - Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Unit Description: Sodexo is seeking Catering Manager 3 for Clarkson University located in Potsdam, NY . The Catering Manager reports to the General Manager and works closely with the Executive Chef, catering team, culinary team, marketing team, and supervisors to coordinate the day to day management of event operations. The Catering Manager assists with pricing, menu costing, and billing as needed. Works with clients/customers to arrange and follow through on all catering details and to ensure all special requests are met. Maintains composure in difficult situations. Follows up with clients for feedback after events. Hires, schedules, trains and develops catering staff. Maintains employee and vendor relations to run a successful catering operation. Ensures all HACCP safety protocols are strictly followed by all employees. Establishes operating standards, implements and communicates quality improvements to employees. Meets deadlines and deliverables. Demonstrates eagerness, enthusiasm, optimism, passion, and integrity on the job. The ideal candidate is a self-starter and will have/be: demonstrated knowledge of catering and catering logistics, casual and fine dining, and banquet management; creative, has excellent event execution/planning skills, and is visionary in regard to buffet presentations; excellent interpersonal skills and excels in client/customer, guest, and employee relations; excellent communication skills; ability to work independently and with others managers to manage the daily operations of the catering department through direct supervision of non-exempt/hourly employees, including hiring, orientating, scheduling, training, and developing employees; excellent time management skills, adapts well to dynamic change, and is driven to get the job done with excellence in a timely manner; high level of integrity and considers the best interest of our employees, clients/customers, and our operation; experience in high volume activity, employee/staff training, labor management and control systems; anticipates problems that may affect customer experience and financial requirements and moves quickly to correct them with little or no impact to customer relations or the operation; and Financial ability to manage and demonstrate proven results with material costs, labor, procurement compliance and controllable expenses. Careers in Universities: Working for Sodexo in Universities allows you to support students on their path to adulthood and academic success. Located on college and university campuses across the country, Sodexo creates clean, safe living and learning environments that inspire and drive success. Student success depends upon so many conditions - when they are well fed, safe, comfortable and learning in a clean, well maintained environment they are more likely to succeed. Working for Sodexo: How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee. We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day. Apply Now! Are you ready to start your Sodexo career? Apply now! What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Position Summary: Oversight of catering activities for a medium to large size location/unit with less than $1.5M in managed catering volume. Complex events with a high degree of hands on involvement in catering solutions. Large amount of high profile events. Strong client interaction. Key Duties - Oversight of Sodexo resources, recipes, systems and use of catering programs to direct daily catering events including; food production, inventory, product deliveries, invoices, and procurement operations. - Oversight of the sales process for catering and/or conference services. Works with client and customers to design events. - Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned. - Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset. - Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary - Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location The all-new, vibrant 'Alohilani Resort Waikiki Beach blends indoor and outdoor luxury to elevate the experience of Oahu resorts. Every space has been envisioned by award-winning design firm, Rockwell Group. Fresh, welcoming and relaxing, it's an oasis of tranquility in the heart of Waikiki. Experience our spacious, welcoming lobby and captivating 280,000 gallon Oceanarium unique to Honolulu resorts. Coming soon, the destination pool deck with private cabanas will offer a saltwater infinity pool, a shallow-water pool and club for kids, and a pool bar that seamlessly transitions from day to night. With a location steps from Waikiki Beach, it's where Hawaii vacations turn moments into memories. Our resort is proudly named in honor of Queen Lili'uokalani, the last reigning monarch of the Hawaiian Kingdom. Beloved by her people, she was a music composer, an author and an ardent supporter of her culture. Her spirit is infused into the resort, which shares the same privileged location as her beachside home Ke'alohilani, meaning the royal brightness. Welcome to a fresh perspective on resorts in Waikiki. 'Alohilani Resort Waikiki Beach. Overview The Guest Experience Coordinator is responsible for monitoring and assisting in the quality of overall guest experience from pre-arrival, in-house and post-stay. He/she maintains guest satisfaction by tracking and responding to customer comments on social media and internal guest satisfaction index. He/she is responsible to create and execute guest activities to include cultural & kids programs, and activate lobby and pool areas. This position is also responsible for the execution of VIP service deliverables and acts as main contact throughout VIP's stays. The Guest Experience Coordinator will also serve as a lobby ambassador and assist with guest communication of hotel services via letter, text, email, and face to face communication. Performs administration duties as needed. Responsibilities - Respond to all guest concerns filtered through hotel departments, social media, and guest satisfaction index either in person, electronically or by phone. - Monitor trends associated with service levels/guest complaints - Serve as a lobby ambassador to greet guests and assist them with their needs. - Review and organize guest mail. Assist with mailing out guest packages post departure - Assist with Front Office Operations. To include PBX and Front Desk and other operational needs. - Work/communicate with managers or departments regarding guest issues or other areas of concern. - Coordination of all resort activities to include cultural programming, entertainment, kids' activities, pool deck programming - Create and manage the Resort's Calendar of activities - Liaison between resort and 3rd party operators (ie Kamaaina Kids, Waikiki Beach Services, Island Club & Spa) for programming and outdoor classes. - Coordinate special events and other evening activities - Organizing managers' receptions - Create exhibits and/or crafts that celebrate the Oceanarium and the cultural and unique aspects of the 'Alohilani. - Help maintain a tracking sheet to monitor events, vendor utilization, income, and expenses for each activity. - Assist with ensuring all invoices are paid in a timely manner; document all payments. - Assist with training for any activity department team members and volunteers. - Assist with producing a calendar of events for the next calendar season, while ensuring to stay within budget expectations. - Develop innovative programming and communication to active the hotel public areas - Act as liaison for all VIP guests special requests, and execute on all service deliverables. - Must carry a company phone while on property - Help with and organize fundraising and community activities to support the department. - Maintain accurate office and activity supply inventories. - Appropriately weigh all sides of a situation and fairly compensate guests in a consistent fashion, when necessary. - Attend departmental and morning meetings and take notes and distribute to the operational team. - Evaluate and respond to Social media and online service channels and enhance reputations and representation. Where needed give recommendations for improvement and enhancement. - Perform other duties as requested by management.

REPORTS TO: Vice President of Operations or Regional Operations Director SUPERVISES DIRECTLY: Property Executive Committee Members SUPERVISES DIRECTLY OR INDIRECTLY : All property associates, vendors, consultants, service providers Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The General Manager will supervise the overall operation, sales and marketing, and fiscal operations for the hotel. Duties include but are not limited to, physical asset management and upkeep, ensuring the highest standards of sanitization and cleanliness are accounted for throughout the hotel, budgeting; costs analysis; payroll and staffing guide control and compliance; sales activities and booking policies; yield management in manners that maximize the revenue generation and resulting profits; motivating and retaining associates; communications with management company and ownership and any other duties required for the day-to-day management and oversight consistent with the expectations for any first-class hotel operation. The General Manager Essential Responsibilities: Provides professional and courteous service at all times. Revenue Management: -Provide the Revenue Management Department with information that includes a market analysis of competitors' rates by market segment for weekday and weekend, and a forecast of local market conditions and special events that may impact occupancy and/or rate. -Support sales efforts as directed by the Vice President and the Corporate Sales staff. -Ensure that sales, front office, and reservation staffs are kept informed of rate structure and know how to implement yield management policies and procedures. Train front desk staff to successfully perform all front office operations, and revenue management and central reservations procedures. Train front desk staff to successfully perform selling techniques and procedures for current promotions. -Use assigned franchise revenue management system (i.e. MARSHA, OnQ, Opera, IHOTELIER, MARC) to achieve maximum revenue. Financial Results: - Be able to produce the annual budget by forecasting changes in operating expenses and labor cost. -Use business forecasts to manage costs by scheduling labor in accordance with staffing guidelines, control other expenses in accordance with business demand levels, and control utility expenses in accordance with energy management and building operations standards. -Based on forecasted monthly revenue, adjust controllable expenses to maintain profit margins and achieve planned monthly GOP and NOI (EBIDTA). Explain the causes for budget variances of controllable expenses, take corrective action to avoid future occurrences and adjust spending to eliminate variances. -Protect the Company's financial assets by properly administering company policies and procedures for handling cash, credit card, accounts payable, accounts receivable, payroll and all other financial transactions. Also, properly administer company policies and procedures for protecting the safety of guests and associates. -Receive satisfactory scores for internal audits and take action to correct any deficiencies. -Execute company policies and procedures for purchasing. Guest Satisfaction: -Train staff to successfully perform guest service procedures in accordance with company standards (e.g., greeting, scripts, pre-assignment of rooms, etc.). -Train staff to successfully perform all functions for guest service and for handling upset guest who are dissatisfied with the products and services they received. Directly handle difficult situations involving upset guests. Attempt to resolve all issues of poor guest service before guests leave the property. Directly respond to guest complaint letters and comment cards in accordance with company standards. -Manage the 100% guarantee process (if applicable) in accordance with standards and eliminate service issues that result in repeated invocations of the guarantee. -Manage the franchise frequent guest program (guest rewards program) in accordance with franchise/company policies and procedures. -Receive satisfactory scores from franchise or independent satisfaction surveys, (OSAT, GSS, GEI, SALT, Medallia) and RHG's mystery shopper program, and take action to correct any deficiencies. Associate Satisfaction: -Recruit, select, train, motivate and manage associates to deliver guest services and quality products that will lead to achieving goals for revenue and profit. -Properly administer company policies and procedures for human resources management, payroll administration, personnel transactions, and fair treatment of associates. Conduct wage surveys to provide input to annual budget and to ensure that the hotel is offering competitive wages. -When assigned potential management candidates and trainees, train and develop these candidates in accordance with Human Resources programs and guidelines. -Provide leadership by conducting business in a professional manner and in accordance with all company policies including standards of conduct, business ethics and conflicts of interest. -Receive satisfactory scores for associate satisfaction surveys and take corrective action to correct any deficiencies. Maintain acceptable levels of associate turnover. Product Quality: -Ensure a satisfactory guest experience and protect the Company's physical assets by maintaining the physical condition of the hotel in accordance with established quality control standards. -Provide input to the annual capital budget (CAPEX), then manage the implementation within company guidelines and fiscal parameters of owner approved plan and budget. All CAPEX plans must consider franchise standard compliance, safety and security for guests and associates, projects providing profitable returns on investment. -Manage the preventative maintenance and quick fix programs in accordance with company standards. -Receive satisfactory scores for product quality as measured by franchise or independent inspection results and mystery shopper program and take action to correct any deficiencies.

Join our by Hilton Rochester where YOU are Appreciated! Would YOU like to work where you are Recognized for your Efforts and Hard Work? Are given the option of FREE Lunches? Are given Hilton Employee Hotel Stay benefits? Given the opportunity for Referral Bonuses? And work with an Excellent Team? Here is your Chance! Sales Manager -Catering Job Summary: This Sales Manager position is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she/they are also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. Qualifications Education & Experience: • At least 4 years of progressive hotel sales experience or a 4-year college degree and at least 2 year of related experience or a 2-year college degree and 3 or more years of related experience. • Must have a valid driver's license in the applicable state. • Must be skilled in Windows, Delphi FDC (a plus), spreadsheets and word processing. Physical requirements: • Long hours sometimes required. • Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements • Must be able to effectively communicate both verbally and written with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. • Must be able to multitask and prioritize departmental functions to meet deadlines. • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. • Attend all hotel required meetings and trainings. • Participate in M.O.D. coverage as required. • Maintain regular attendance in compliance with DoubleTree by Hilton 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 nametags. • Comply with DoubleTree by Hilton standards and regulations to encourage safe and efficient hotel operations. • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. • Must be able to maintain confidentiality of information. • Perform other duties as requested by management. Duties & Functions Fundamental Requirements: • Attend DoubleTree Hotel and United Capital Corp. business review meetings. • Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations. • Develop a complete knowledge of company sales policies and SOP's and ensure knowledge of and adherence to those policies by the sales team. • Meet or exceed set goals. • Operate the Sales Department within established sales expense budget. • Participate in required M.O.D. coverage. • Initiate and follow up on leads. • Maintain and participate in an active sales solicitation program. • Monitor production of all top accounts and evaluate trends within your market. • Regularly contact existing accounts based on the tracing frequencies of the Account Coverage Program. • Meet or exceed sales solicitation call goals as assigned by the Director of Sales. • Invite clients to the hotel for entertainment, lunches, tours and site inspections. • Assist in implementing special promotions relating to direct sales segments, i.e. Sales parties, sales blitzes, etc. • Assist in the preparation of required reports in a timely manner. • Be familiar with all DoubleTree by Hilton and United Capital Corp. sales policies and selling techniques with an emphasis on maximizing occupancy and Average Daily Rate. • Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property. • Use your property's computerized sales management system to manage the hotel's business, including (but not limited to) generating reports, entering business, blocking space and building accounts. • Meet and greet onsite contacts. • Abide by Prime Selling Time (PST). • Develop networking opportunities through active participation in community and professional associations, activities and events. • Review meeting planner evaluations with the DOS to ensure that issues receive follow-up. • Entertain clients. • Handle inquiries as part of Inquiry Day Program. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

REPORTS TO: Vice President of Operations or Regional Operations Director SUPERVISES DIRECTLY: Property Executive Committee Members SUPERVISES DIRECTLY OR INDIRECTLY : All property associates, vendors, consultants, service providers Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The General Manager will supervise the overall operation, sales and marketing, and fiscal operations for the hotel. Duties include but are not limited to, physical asset management and upkeep, ensuring the highest standards of sanitization and cleanliness are accounted for throughout the hotel, budgeting; costs analysis; payroll and staffing guide control and compliance; sales activities and booking policies; yield management in manners that maximize the revenue generation and resulting profits; motivating and retaining associates; communications with management company and ownership and any other duties required for the day-to-day management and oversight consistent with the expectations for any first-class hotel operation. The General Manager Essential Responsibilities: Provides professional and courteous service at all times. Revenue Management: -Provide the Revenue Management Department with information that includes a market analysis of competitors' rates by market segment for weekday and weekend, and a forecast of local market conditions and special events that may impact occupancy and/or rate. -Support sales efforts as directed by the Vice President and the Corporate Sales staff. -Ensure that sales, front office, and reservation staffs are kept informed of rate structure and know how to implement yield management policies and procedures. Train front desk staff to successfully perform all front office operations, and revenue management and central reservations procedures. Train front desk staff to successfully perform selling techniques and procedures for current promotions. -Use assigned franchise revenue management system (i.e. MARSHA, OnQ, Opera, IHOTELIER, MARC) to achieve maximum revenue. Financial Results: - Be able to produce the annual budget by forecasting changes in operating expenses and labor cost. -Use business forecasts to manage costs by scheduling labor in accordance with staffing guidelines, control other expenses in accordance with business demand levels, and control utility expenses in accordance with energy management and building operations standards. -Based on forecasted monthly revenue, adjust controllable expenses to maintain profit margins and achieve planned monthly GOP and NOI (EBIDTA). Explain the causes for budget variances of controllable expenses, take corrective action to avoid future occurrences and adjust spending to eliminate variances. -Protect the Company's financial assets by properly administering company policies and procedures for handling cash, credit card, accounts payable, accounts receivable, payroll and all other financial transactions. Also, properly administer company policies and procedures for protecting the safety of guests and associates. -Receive satisfactory scores for internal audits and take action to correct any deficiencies. -Execute company policies and procedures for purchasing. Guest Satisfaction: -Train staff to successfully perform guest service procedures in accordance with company standards (e.g., greeting, scripts, pre-assignment of rooms, etc.). -Train staff to successfully perform all functions for guest service and for handling upset guest who are dissatisfied with the products and services they received. Directly handle difficult situations involving upset guests. Attempt to resolve all issues of poor guest service before guests leave the property. Directly respond to guest complaint letters and comment cards in accordance with company standards. -Manage the 100% guarantee process (if applicable) in accordance with standards and eliminate service issues that result in repeated invocations of the guarantee. -Manage the franchise frequent guest program (guest rewards program) in accordance with franchise/company policies and procedures. -Receive satisfactory scores from franchise or independent satisfaction surveys, (OSAT, GSS, GEI, SALT, Medallia) and RHG's mystery shopper program, and take action to correct any deficiencies. Associate Satisfaction: -Recruit, select, train, motivate and manage associates to deliver guest services and quality products that will lead to achieving goals for revenue and profit. -Properly administer company policies and procedures for human resources management, payroll administration, personnel transactions, and fair treatment of associates. Conduct wage surveys to provide input to annual budget and to ensure that the hotel is offering competitive wages. -When assigned potential management candidates and trainees, train and develop these candidates in accordance with Human Resources programs and guidelines. -Provide leadership by conducting business in a professional manner and in accordance with all company policies including standards of conduct, business ethics and conflicts of interest. -Receive satisfactory scores for associate satisfaction surveys and take corrective action to correct any deficiencies. Maintain acceptable levels of associate turnover. Product Quality: -Ensure a satisfactory guest experience and protect the Company's physical assets by maintaining the physical condition of the hotel in accordance with established quality control standards. -Provide input to the annual capital budget (CAPEX), then manage the implementation within company guidelines and fiscal parameters of owner approved plan and budget. All CAPEX plans must consider franchise standard compliance, safety and security for guests and associates, projects providing profitable returns on investment. -Manage the preventative maintenance and quick fix programs in accordance with company standards. -Receive satisfactory scores for product quality as measured by franchise or independent inspection results and mystery shopper program and take action to correct any deficiencies.

City, State: New York, New York Salary 65,000 - $75,000 The purpose of the BREAKFAST MANAGER is to direct and organize the activities and services of a hotel Breakfast outlet ( coffee shop) according to hotel brand standards and in the hotel's continuing effort to deliver outstanding guest service and financial profitability. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Manager and direct all outlet and Breakfast operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy & procedure implementation and enforcement and meeting participation and facilitation. • Place all Breakfast Orders and ensure proper staffing levels in all Breakfast areas. • Maintain a warm and friendly demeanor at all times. • Respond to guest complaints in a timely manner. • Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and evaluations and delivering recognition. • Monitor and assess product and service and satisfaction trends, evaluate and address issues and make improvements accordingly. • Ensure compliance with health, safety, sanitation. • Ensure associates have current knowledge of outlet and breakfast offerings, products, services, facilities, events, pricing and policies and knowledge of hotel and local area. • Recruit, interview and train team members. • Maintain food, equipment and linen inventories, and keep inventory records. • Develop weekly staff work schedule, based on forecasted occupancy while monitoring labor costs in accordance with budget. • Maintains regular attendance and is consistently on time. • Maintains high standards of personal appearance and grooming, which include compliance with the dress code. • Performs any other duties as requested by supervisor. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties. DESIRED COMPETENCIES, WORK SKILLS, AND KNOWLEDGE To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Associate demonstrates ORGANIZATIONAL SUPPORT • Observes and adheres to safety and security procedures, promoting a safe work environment. • Ensures new hires complete new hire orientation and complete all brand required training. Associate demonstrates INITIATIVE • Seeks out new assignments and assumes additional duties when necessary. • Able to reach effective solutions, poses good questions, consults helpful resources, and does not stop at the first answer he/she comes across. Associate demonstrates exemplary DEPENDABILITY / RELIABILITY • Can be relied upon regarding task completion and follow up. • Ensures work responsibilities are covered when absent. Associate demonstrates ACCOUNTABILITY for their job performance • Takes ownership of all work performed and communicated. • Completes tasks on time or notifies appropriate person with an alternate plan. Associate demonstrates acceptable PRODUCTIVITY standards • Organizes resources, performs tasks, and coordinates with other functions to most effectively and efficiently perform work responsibilities and accomplish objectives on a timely basis. • Assists department in exceeding productivity standards. Associate demonstrates effective PROBLEM SOLVING • Identifies and resolves problems in a timely manner, using intuition and experience to complement data. • Gathers and analyzes information skillfully. Associate demonstrates WORKPLACE RESPECT to all associates • Demonstrates knowledge of EEO policy and promotes a harassment-free environment. • Shows respect and sensitivity for cultural differences. • Able to build morale and group commitments to achieve goals and objectives. Associate demonstrates effective ORAL /WRITTEN COMMUNICATION • Practices attentive and active listening with all employees. • Listens without interruption and gets clarification. • Actively participates in meetings, contributing ideas to improve the company. Associate demonstrates excellent CUSTOMER SERVICE SKILLS • Solicits customer feedback to improve service. • Personally demonstrates a commitment to customer service by anticipating and responding promptly to guest needs. Associate demonstrates effective FINANCIAL MANAGEMENT skills • Monitors and controls labor costs. • Seeks approval for overtime, if required. Associate effectively MANAGES PEOPLE • Provides regular performance feedback and proactively addresses performance concerns of staff. • Develops staff so that successful customer service scores are achieved.

REPORTS TO: General Manager and Vice President of Operations or Regional Operations Director SUPERVISES DIRECTLY: Hotel Management Staff SUPERVISES DIRECTLY OR INDIRECTLY : All property associates, vendors, consultants, service providers Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Operations Manager will assist the property general manager in the supervision of the overall operation, sales and marketing, and fiscal operations for the hotel, with a priority focused on the front of the house operations and housekeeping. Duties include but are not limited to, physical asset management, maintenance and overall upkeep, budgeting assistance; costs analysis; payroll and staffing guide control and compliance; sales activities and booking policies (if assigned); yield management in manners that maximize the revenue generation and resulting profits; motivating, training and retaining associates; communications with ownership and management company and any other duties assigned by the General Manager and are required for the day-to-day management and oversight consistent with the expectations for any first class hotel operation. The Operations Manager Essential Responsibilities: -Provides professional and courteous service at all times. Revenue Management: -Provide the Revenue Management Department with information that includes a market analysis of competitors' rates by market segment for week day and weekend, and a forecast of local market conditions and special events that may impact occupancy and/or rate. -Support sales efforts as directed by the Regional Vice President and the corporate sales staff. -Ensure that sales, front office and reservation staffs are kept informed of rate structure, and know how to implement yield management policies and procedures. Train front desk staff to successfully perform all front office operations, and revenue management and central reservations procedures. Train front desk staff to successfully perform selling techniques and procedures for current promotions. -Use assigned franchise revenue management system to achieve maximum revenue. Financial Results: -Be able to assist the general manager and department heads to produce the annual budget by forecasting changes in operating expenses and labor cost. -Use business forecasts to manage costs by scheduling labor in accordance with staffing guidelines, control other expenses in accordance with business demand levels, and control utility expenses in accordance with energy management and building operations standards. -Based on forecasted monthly revenue, adjust controllable expenses to maintain profit margins and achieve planned monthly GOP and NOI (EBIDTA). Explain the causes for budget variances of controllable expenses, take corrective action to avoid future occurrences and adjust spending to eliminate variances. -Protect the company's financial assets by properly administering company policies and procedures for handling cash, credit card, accounts payable, accounts receivable, payroll and all other financial transactions in the absence of the general manager. Also, properly administer company policies and procedures for protecting the safety of guests and associates. -Receive satisfactory scores for internal audits and take action to correct any deficiencies. -Execute company policies and procedures for purchasing. Guest Satisfaction: -Train staff to successfully perform guest service procedures in accordance with company standards (e.g., greeting, scripts, pre-assignment of rooms, etc.). -Train staff to successfully perform all functions for guest service and for handling upset guest who are dissatisfied with the products and services they received. Personally handle difficult situations involving upset guests. Attempt to resolve all issues of poor guest service before guests leave the property. Personally respond to guest complaint letters and comment cards in accordance with company standards. -Manage the 100% guarantee process (if applicable) in accordance with standards, and eliminate service issues that result in repeated invocations of the guarantee. -Manage the franchise frequent guest program (guest rewards program) in accordance with franchise / company policies and procedures. -Receive satisfactory scores from franchise or independent satisfaction surveys, (OSAT, GSS, GSI, SALT, Medalia) and RHG's mystery shopper program, and take action to correct any deficiencies. Associate Satisfaction: -Recruit, select, train, motivate and manage associates whom you have been assigned to deliver guest services and quality products that will lead to achieving goals for revenue and profit. -Properly administer company policies and procedures for human resources management, payroll administration, personnel transactions and fair treatment of associates. Conduct wage surveys to provide input to annual budget and to ensure that the hotel is offering competitive wages. -When assigned potential management candidates and trainees, assist in the training and development of these candidates in accordance with Human Resources programs and guidelines. -Provide leadership by conducting business in a professional manner and in accordance with all company policies including standards of conduct, business ethics and conflicts of interest. -Receive satisfactory scores for associate satisfaction surveys and take corrective action to correct any deficiencies. Maintain acceptable levels of associate turnover. Product Quality: -Ensure a satisfactory guest experience and protect the company's physical assets by maintaining the physical condition of the hotel in accordance with established quality control standards. -Provide input to the annual capital budget (CAPEX), then assist the management team to manage the implementation within company guidelines and fiscal parameters of owner approved plan and budget. All CAPEX plans must consider franchise standard compliance, safety and security for guests and associates, projects providing profitable returns on investment. -Manage the preventative maintenance and quick fix programs in accordance with company standards. -Receive satisfactory scores for product quality as measured by franchise or independent inspection results and mystery shopper program, and take action to correct any deficiencies.

Morrison Healthcare Salary: 60,000-64,000 Pay Grade: 9 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered. Job Summary As a Patient Services Supervisor, you will be responsible for assisting in the successful operation and customer service of the Food & Nutrition Services Department. The Patient Services Supervisor is an exciting opportunity for an energetic, entry-level manager who is seeking a career avenue into the food service industry. Essential Duties and Responsibilities: Ensures patient and client satisfaction meeting and exceeding stated expectations. Provides alternatives to menu as allowed on prescribed diet in accordance with food allergies and sensitivities, cultural, ethnic and religious preferences, when patient inquires or needs additional selections. Interacts with nursing and evaluates on a daily basis patient meal selection, tray completion, tray delivery and tray retrieval process. Resolves patient concerns or complaints immediately and/or reports concerns to supervisor as appropriate. Assists in the responsibility for all food service related activities and be primarily involved in patient meal assembly and delivery; including quality improvement, sanitation, infection control and all facility-related activities. Performs other duties as assigned. Qualifications: 2 years of food service experience. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Some knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation. Supervisory, leadership, management and coaching skills. Communication skills both written and verbal and ability to communicate with management, client, customer and associate levels. Computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. ServSafe Certification is preferred. Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Morrison Healthcare maintains a drug-free workplace. Req ID: Morrison Healthcare AMY S MILLER req_classification

Ci Siamo is the new restaurant from Danny Meyer's Union Square Hospitality Group and Chef Hillary Sterling, debuting this summer at Manhattan West. Celebrating the beauty of simplicity, Ci Siamo will center around live-fire cooking. The Italian-inflected menu takes inspiration from Chef Sterling's extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations. Ci Siamo, which loosely translates to "we've made it" or "we've arrived," bridges the traditional with the contemporary to introduce a new space that is at once transportive yet warmly familiar. Ci Siamo looks forward to participating in New York's revival, and welcoming the city to our home. Who you are: The Bar Manager is responsible for the oversight of all functions pertaining to beverage operations, including service, menu development, staffing & people development, bar maintenance, and administrative responsibilities such as inventory, recipe costing, and scheduling. The Bar Manager will provide leadership and direction to the Bar and Service team, ensuring a high functioning & high-quality bar and beverage program that is set up to create memorable moments of hospitality for our guests and meet our financial targets What you'll do Actively participate in the cycle of service as a manager on the restaurant floor, providing support to all service staff as needed. Maintain a compelling and brand-aligned cocktail and liquor program focusing on American whiskey and agave, a beer program to suit all tastes, that drives both value and engagement with guests, and keep wines by the glass in stock and ensure staff is well-versed in all offerings. Ensure all beverage-related expenses are performing at or below budget. Grow and maintain a thriving bar business and beverage program that meets and exceeds sales targets. Ensure proper systems and procedures are in place and consistently enforced to increase efficiency, productivity, and profitability of the bar program. Perform monthly inventory of all beverage products on site, ensuring accurate accounting of all products used. Provide ample training and education to the Service and Bar team members to ensure sound knowledge and proficiency of all beverage offerings, with the ability to offer suggestions and adjustments to meet guest needs. Ensure that all POS systems, inventory systems, beverage lists and any other information related to the beverage program remain accurate and up to date and are understood by the team. Maintains excellent organization, and cleanliness of the bar area, ensuring that all bar & beverage supplies and disposables are available, and the bar is DOH compliant at all times. Maintain positive working relationships with all leaders and line staff throughout service periods, ensuring effective and timely communication. Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development. Consistently looks for internal and external opportunities to build our growing team. Ensure knowledge of and adherence to all applicable laws, policies and procedures in addition to DOL/Health Department compliance as it pertains to the operation, What we need from you: 3+ years' experience behind the bar in a similar environment, management experience strongly preferred Excellent food and beverage knowledge Excellent verbal & written communication Understanding of Microsoft Office applications (Excel, Word, Outlook etc.) Preferred Bachelor's Degree or Certification in Hospitality-related field or equivalent expertise gained from time on the job English fluency required, Spanish preferred What you'll get from us: Annual compensation of $70,000, plus bonus potential Comprehensive Medical, Dental, and Vision insurance Paid Time Off to support you with an active life outside of work Paid Parental Leave Life Insurance Flexible Spending Options (health care, dependent care, transit & parking) Employee Assistance Program to support overall mental wellbeing Exclusive access to primary care, mental health, and other healthcare services through Radish Health Annual dining credit and 51% dining discount throughout the USHG family of restaurants Matched 401(k) to help you invest in your future Access to the USHG HUGS Employee Relief Fund The above represents the expected salary for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors.

Ci Siamo is the new restaurant from Danny Meyer's Union Square Hospitality Group and Chef Hillary Sterling, debuting this summer at Manhattan West. Celebrating the beauty of simplicity, Ci Siamo will center around live-fire cooking. The Italian-inflected menu takes inspiration from Chef Sterling's extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations. Ci Siamo, which loosely translates to "we've made it" or "we've arrived," bridges the traditional with the contemporary to introduce a new space that is at once transportive yet warmly familiar. Ci Siamo looks forward to participating in New York's revival, and welcoming the city to our home. Who you are: The Bar Manager is responsible for the oversight of all functions pertaining to beverage operations, including service, menu development, staffing & people development, bar maintenance, and administrative responsibilities such as inventory, recipe costing, and scheduling. The Bar Manager will provide leadership and direction to the Bar and Service team, ensuring a high functioning & high-quality bar and beverage program that is set up to create memorable moments of hospitality for our guests and meet our financial targets What you'll do Actively participate in the cycle of service as a manager on the restaurant floor, providing support to all service staff as needed. Maintain a compelling and brand-aligned cocktail and liquor program focusing on American whiskey and agave, a beer program to suit all tastes, that drives both value and engagement with guests, and keep wines by the glass in stock and ensure staff is well-versed in all offerings. Ensure all beverage-related expenses are performing at or below budget. Grow and maintain a thriving bar business and beverage program that meets and exceeds sales targets. Ensure proper systems and procedures are in place and consistently enforced to increase efficiency, productivity, and profitability of the bar program. Perform monthly inventory of all beverage products on site, ensuring accurate accounting of all products used. Provide ample training and education to the Service and Bar team members to ensure sound knowledge and proficiency of all beverage offerings, with the ability to offer suggestions and adjustments to meet guest needs. Ensure that all POS systems, inventory systems, beverage lists and any other information related to the beverage program remain accurate and up to date and are understood by the team. Maintains excellent organization, and cleanliness of the bar area, ensuring that all bar & beverage supplies and disposables are available, and the bar is DOH compliant at all times. Maintain positive working relationships with all leaders and line staff throughout service periods, ensuring effective and timely communication. Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development. Consistently looks for internal and external opportunities to build our growing team. Ensure knowledge of and adherence to all applicable laws, policies and procedures in addition to DOL/Health Department compliance as it pertains to the operation, What we need from you: 3+ years' experience behind the bar in a similar environment, management experience strongly preferred Excellent food and beverage knowledge Excellent verbal & written communication Understanding of Microsoft Office applications (Excel, Word, Outlook etc.) Preferred Bachelor's Degree or Certification in Hospitality-related field or equivalent expertise gained from time on the job English fluency required, Spanish preferred What you'll get from us: Annual compensation of $70,000, plus bonus potential Comprehensive Medical, Dental, and Vision insurance Paid Time Off to support you with an active life outside of work Paid Parental Leave Life Insurance Flexible Spending Options (health care, dependent care, transit & parking) Employee Assistance Program to support overall mental wellbeing Exclusive access to primary care, mental health, and other healthcare services through Radish Health Annual dining credit and 51% dining discount throughout the USHG family of restaurants Matched 401(k) to help you invest in your future Access to the USHG HUGS Employee Relief Fund The above represents the expected salary for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors.

Overview What's the difference between a job and a meaningful, rewarding career? The people you serve. When you work at Atria, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life. Atria is an equal opportunity employer committed to providing equal employment opportunities without regard to race, color, religion, sex (including pregnancy), sexual orientation, age, national origin, disability, genetic information, veteran status, or any other classification protected by applicable law. Atria will not tolerate harassment or discrimination based on any of these protected classifications. Schedule: Sunday - Thursday Responsibilities Responsible for the day to day operations and staffing for the kitchen and dining venues of their community. Responsibly manages and supervises all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy. Meet regularly with residents and family members to confirm that high satisfaction levels are maintained. Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere. Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents and/or guests expectations. Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Work with the Executive Director and front line staff to obtain and maintain department Customer Satisfaction and Quality Enhancement levels at or above designated scores. Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times. Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements. Maintain Employee Satisfactions scores at or above designated scores. Interview and hire staff for the Culinary Services department. Conduct and participate in monthly department meetings/in-services Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor. Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets. Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs. Maintain the appropriate inventory of kitchen supplies, small wares and table ware. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors. Responsible for planning, preparation and execution of Engage Life events, special events, banquets, and theme meals. Work closely with the Community Sales Director and community staff to market the community via "Taste of Atria - Road Shows" and "Signature Items". Ensure that the kitchen and restaurant staff understands company expectations and first impression requirements. May perform other duties as assigned or requested. Qualifications Five (5) or more years Culinary Experience in the hospitality industry. High School Diploma or General Education Degree (GED). Strong organization and time management skills. Able to resolve problems of dissatisfied customers and/or employees. Food handlers permit as required by state law and/or Company standards. Basic Computer skills - Microsoft word, Outlook, and Excel. Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle). Must possess valid driver's license. Must satisfactorily meet and be in compliance with Company motor vehicle policy standards.

Morrison Healthcare Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Summary: As a Dining Services Supervisor, you will be responsible for assisting in the successful operation and customer service of the food service department. The supervisor role is an exciting opportunity for an energetic, entry-level manager who is seeking a career avenue into the food service industry. Essential Duties and Responsibilities: Assists with running the day-to-day operation of dining services. Ensures client/customer service and satisfaction with efficient cost effective management meeting and exceeding stated expectations. Assists in the responsibility for all foodservice-related activities; including customer/patient care, retail, cafeteria, catering etc., quality improvement, sanitation, infection control and all facility-related activities. Performs other duties as assigned. Qualifications: 2 years of food service experience. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Communication skills both written and verbal and ability to communicate with management, client, customer and associate levels. Financial, budgetary, accounting and computational skills. Computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. ServSafe Certification is preferred. Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Morrison Healthcare maintains a drug-free workplace. Req ID: Morrison Healthcare Joshua Ryan Keith req_classification

JOB DESCRIPTION: is seeking Catering Manager 3 for located The Catering Manager reports to the General Manager and works closely with the Executive Chef, catering team, culinary team, marketing team, and supervisors to coordinate the day to day management of event operations. The Catering Manager assists with pricing, menu costing, and billing as needed. Works with clients/customers to arrange and follow through on all catering details and to ensure all special requests are met. Maintains composure in difficult situations. Follows up with clients for feedback after events. Hires, schedules, trains and develops catering staff. Maintains employee and vendor relations to run a successful catering operation. Ensures all HACCP safety protocols are strictly followed by all employees. Establishes operating standards, implements and communicates quality improvements to employees. Meets deadlines and deliverables. Demonstrates eagerness, enthusiasm, optimism, passion, and integrity on the job. RESPONSIBILITIES: Demonstrated knowledge of catering and catering logistics, casual and fine dining, and banquet management; Creative, has excellent event execution/planning skills, and is visionary in regard to buffet presentations; Excellent interpersonal skills and excels in client/customer, guest, and employee relations; Excellent communication skills; Ability to work independently and with others managers to manage the daily operations of the catering department through direct supervision of non-exempt/hourly employees, including hiring, orientating, scheduling, training, and developing employees; Excellent time management skills, adapts well to dynamic change, and is driven to get the job done with excellence in a timely manner; High level of integrity and considers the best interest of our employees, clients/customers, and our operation; Experience in high volume activity, employee/staff training, labor management and control systems; Anticipates problems that may affect customer experience and financial requirements and moves quickly to correct them with little or no impact to customer relations or the operation; and Financial ability to manage and demonstrate proven results with material costs, labor, procurement compliance and controllable expenses. QUALIFICATIONS/SKILLS: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years. Basic Functional Experience 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Careers in Universities: Working for Sodexo in Universities allows you to support students on their path to adulthood and academic success. Located on college and university campuses across the country, Sodexo creates clean, safe living and learning environments that inspire and drive success. Student success depends upon so many conditions when they are well fed, safe, comfortable and learning in a clean, well maintained environment they are more likely to succeed. Working for How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee. We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Purpose for the Position: The Night Auditor / Front Office Agent will close the day, ensure all revenues, receipts, and ledgers are balanced , check in and out guests to the hotel, ensure proper room and miscellaneous postings, secure credit, answer questions, answer telephones, provide maximum levels of guest service and support the hotel's rooms division in anyway required to ensure complete guest satisfaction. Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. The Night Auditor / Front Office Agent Essential Responsibilities: -Greet, register, and assign rooms to guests of the hotel. -Verify customers' credit, and establish how the customer will pay for the accommodation upon check-in. -Keep records of room availability and guests' accounts using computerized property management system. -Perform simple bookkeeping activities, such as balancing receipts and revenues for the day, and perform income audit on all revenues posted (i.e., calculating restaurant checks and telephone charges to ensure proper revenues have been posted) prior to closing the day. -Review accounts and charges with guests during the checkout process. -Transmit and receive messages using telephones or telephone switchboards. -Contact overnight housekeeping or maintenance staff when guests report problems. -Make and confirm reservations. -Answer inquiries pertaining to hotel services, registration of guests, and shopping, dining, entertainment, and travel directions. -Record guest comments or complaints, referring customers to managers as necessary. -Answer all incoming phones in three rings or less. -Complete "bucket checks" to ensure all accounts are current and comply with standards established by the hotel's Controller and Front Office Manager. -Compute bills, collect payments, and make change for guests. -Issue room keys and escort instructions to bellmen. -Post charges, such those for rooms, food, liquor, or telephone calls, to ledgers manually, or by using computers. -Contact housekeeping or maintenance staff when guests report problems. -Advise housekeeping staff when rooms have been vacated and are ready for cleaning.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location The Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston's Back Bay is an iconic property originally opened in 1927 as one of the first Ritz-Carlton hotels in the U.S. and most recently was the Taj Boston. The building was recently transformed into a 286-room luxury hotel with 16,000-sq-ft of stunning event spaces, signature dining experiences and a reimagined front entrance on Newbury Street. Overview The Personal Dining Server is responsible for delivers and clears food and beverage orders to and from guest rooms according to hotel specifications, courteously and efficiently. Also assists in the maintenance of the In-Room Dining area and equipment. Responsibilities - Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees. - Have a thorough knowledge of menus and current specials in applicable outlets. - Service guests with all food and beverage requirements in an attentive, courteous, and efficient manner. - Maintain complete knowledge and comply with all departmental policies/service procedures. - Maintain knowledge of Micros and manual systems. - Complete opening side duties as assigned: - Check quality and amount of all In-Room Dining stock and supplies using checklist. - Fold/stack In-Room Dining napkins. - Requisition all necessary supplies and put away supplies using first in/ first out rotation. - Set tables and trays according to service standards. - Set up all condiments (butter, jellies, syrups, juices) and beverages (alcoholic and non-alcoholic) according to service standards. - Ensure a sufficient supply of all silverware, glassware and chinaware for service. - Check cleanliness and condition of all equipment for use in In-Room Dining area, rectify any deficiencies. - Ensure all flowers and decorative items are fresh for guest use. - Retrieve all food orders from kitchen and place on table/tray in accordance with the departmental standards. - Retrieve all alcoholic beverage items from bar and place on table/tray in accordance with the departmental standards. - Transport tables/trays from In-Room Dining area to guest rooms, ensuring all standards of food presentation are maintained and that no spillage occurs. - Enter the guest room and place the table/tray by following the established departmental procedures. - Serve the food items and beverages to the guest in accordance with departmental standards. - Open and serve wine/champagne bottles. - Anticipate guests' needs, respond promptly and acknowledge all guests even when busy. - Maintain positive guest relations. - Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. - Handle guest complaints following the instant pacification procedures and ensuring guest satisfaction. - Present check to guest for signature/payment. Adhere to all payment procedures established by Finance. - Set up and deliver paid amenities to designated rooms. - Retrieve tables and trolleys from the guest rooms in a timely manner - Walk the floors of the hotel to ensure the removal of all Food & Beverage Items off the floors. - Monitor and maintain cleanliness, sanitation and organization of all service areas, guest rooms and guest corridors following procedures laid down in departmental standards. - Transport all tables/trays from guest rooms to In-Room Dining area as assigned. - Clean and reset tables/trays, maintaining sufficient supply in the In-Room Dining area. - Collect and report tips at the end of the assigned shift. - Complete closing side duties: - Properly clean and store all reusable goods. - Breakdown all goods as specified in departmental standards. - Clean all equipment as assigned in the side duties. - Restock items for next service. - Remove all dirty linen and properly store; fold napkins. - Marry and stock all condiments/beverages. - Reset tables/trays. - Complete all closing reports as assigned. - Successful completion any required training/certification process. - Legibly document orders when system is down and distribute food orders to kitchen. - Follow maintenance program and cleaning schedule. - Follow care procedure for floral / centerpieces as directed. - Detail silver trays, coffee pots, flatware and glassware, removing waterspots, etc for service - Expedite on floor or in kitchen as assigned. - Legibly document pertinent information in In-Room Dining logbook. - Quality check of perishables - Stock and fold linens - Legibly document maintenance needs on work orders and submit to manager - Perform cashiering functions by closing checks and preparing end of shift paperwork. - Perform opening and closing procedures and side-work duties according to station rotation assignment and established checklist. - Cover Mini Bar team shifts as needed. - Ensure that tables and side stands are kept stocked, tidy and clean. - Service guests to the standard steps of service. - Breakdown trays of soiled dishes and linen in the dishroom according to established standards. - Answer the telephone according to standards. - Consistently upsell food, beverage and promotional items to guests. - Be familiar with fire extinguishers, locations and know how to use them. - Receive and deliver food and beverage orders and collect payment. - Ensure overall guest satisfaction.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location As the largest smoke-free, non-gaming hotel in Las Vegas, the 548-room Renaissance is a fresh, welcoming alternative for business and leisure travelers. Sleek and stylish, the hotel delivers modern design and sophisticated details throughout their guest rooms, social venues and the signature restaurant, ENVY Steakhouse. The hotel offers exciting programming including 50-minute fitness classes, Kona Craft Beer, and an in-room amenity upon arrival, all complimentary to the guest. Overview The Bartender (F/T) is responsible for the complete set up of the bar area and the mixing of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory. Responsibilities - Maintain a warm and friendly demeanor at all times. - Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers and fellow employees. - Set up the bar according to hotel standards and ensure that guests are served promptly and efficiently. - Prepare beverages and cocktails according to the hotel's mixing and presentation standards. - Serve guests with all beverage requirements in a friendly, courteous and professional manner. - Break down bar after the completion of functions, storing liquor, supplies and equipment according to the hotel's standards. - Follow all state liquor laws. - Know hotel services and facilities. - Abide by all hotel policies and safety rules. - Follow prescribed procedures in serving liquor with care to avoid problems with intoxicated guests. - Respond to guests' problems, complaints and accidents. - Be familiar with all fire exit locations and fire extinguisher locations and know how to operate. - Ensure that the bar and service areas are kept clean and tidy during service. - Ensure overall guest satisfaction.

REPORTS TO: Bell Captain / Front Office Manager Benefits/Perks of Working With Us: Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options. Purpose for the Position: The Bellman will provide assistance and services to guests in order to ensure that their arrival and departure experience is pleasurable and informative. The Bellman Essential Responsibilities: -Transport and storage of guest luggage, assistance with guest packages. -Use friendly, fun and appropriate expressions when addressing guests. -Be fully acquainted with the different points of interest within the surrounding area of the hotel. -Assist in making reservations for restaurants and limousines for our guests; assist in airline ticket requests. -Ensure the delivery of parcels, mail, and special deliveries to guestrooms. -Follow-up with guest complaints to ensure that any problems are resolved. -Call taxi and/or shuttle for guests as needed. -Assist, retrieve and load luggage for guests. -Notify the Front Desk and Guest Services of VIP arrivals whenever possible.