Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA Year Round About Palisades Tahoe Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1. to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. A Great Job and Benefits to Match: Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Palisades Tahoe 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required. Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming. This role will be divided into 2 phases and 4 categories: Planning Phase: Spring & Fall Hiring & Recruitment: 50% Training & Development: 40% Operations: 10% Execution Phase: Summer & Winter Hiring & Recruitment: 40% Training & Development: 50% Operations: 10% Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned: General Responsibilities: Hiring and Recruitment: Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets. Innovate and manage employee retention programs. Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines. Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef. Manage the J-1 international recruiting program for F&B. J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing. Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan. General Responsibilities: Training and Onboarding: Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members. Develop and manager ongoing F&B recognition programs. Create and distribute monthly F&B Newsletter. Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings. Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers. Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work. Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance. Orchestrates mid and end of season reviews for all employees and return copies to HR. Assist managers in creating development plans for their high preforming employees throughout the year. Create and facilitate Mentor Program. Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs. Management Responsibilities: Leadership: Carry 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. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Competencies and Job Requirements: Required: Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization: Demonstrate ability to proactively prioritize needs, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detail Education and Experience: Required: Bachelor's Degree Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance card Preferred Food & Beverage Management experience in a resort setting The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $64,480.00 - $89,463.31 per year Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. Pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: . click apply for full job details
Sep 20, 2023
Full time
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA Year Round About Palisades Tahoe Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1. to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. A Great Job and Benefits to Match: Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Palisades Tahoe 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required. Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming. This role will be divided into 2 phases and 4 categories: Planning Phase: Spring & Fall Hiring & Recruitment: 50% Training & Development: 40% Operations: 10% Execution Phase: Summer & Winter Hiring & Recruitment: 40% Training & Development: 50% Operations: 10% Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned: General Responsibilities: Hiring and Recruitment: Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets. Innovate and manage employee retention programs. Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines. Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef. Manage the J-1 international recruiting program for F&B. J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing. Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan. General Responsibilities: Training and Onboarding: Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members. Develop and manager ongoing F&B recognition programs. Create and distribute monthly F&B Newsletter. Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings. Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers. Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work. Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance. Orchestrates mid and end of season reviews for all employees and return copies to HR. Assist managers in creating development plans for their high preforming employees throughout the year. Create and facilitate Mentor Program. Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs. Management Responsibilities: Leadership: Carry 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. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Competencies and Job Requirements: Required: Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization: Demonstrate ability to proactively prioritize needs, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detail Education and Experience: Required: Bachelor's Degree Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance card Preferred Food & Beverage Management experience in a resort setting The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $64,480.00 - $89,463.31 per year Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. Pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: . click apply for full job details
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA Year Round About Palisades Tahoe Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1. to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. A Great Job and Benefits to Match: Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Palisades Tahoe 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required. Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming. This role will be divided into 2 phases and 4 categories: Planning Phase: Spring & Fall Hiring & Recruitment: 50% Training & Development: 40% Operations: 10% Execution Phase: Summer & Winter Hiring & Recruitment: 40% Training & Development: 50% Operations: 10% Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned: General Responsibilities: Hiring and Recruitment: Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets. Innovate and manage employee retention programs. Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines. Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef. Manage the J-1 international recruiting program for F&B. J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing. Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan. General Responsibilities: Training and Onboarding: Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members. Develop and manager ongoing F&B recognition programs. Create and distribute monthly F&B Newsletter. Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings. Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers. Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work. Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance. Orchestrates mid and end of season reviews for all employees and return copies to HR. Assist managers in creating development plans for their high preforming employees throughout the year. Create and facilitate Mentor Program. Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs. Management Responsibilities: Leadership: Carry 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. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Competencies and Job Requirements: Required: Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization: Demonstrate ability to proactively prioritize needs, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detail Education and Experience: Required: Bachelor's Degree Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance card Preferred Food & Beverage Management experience in a resort setting The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $64,480.00 - $89,463.31 per year Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. Pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: . click apply for full job details
Sep 20, 2023
Full time
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA Year Round About Palisades Tahoe Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1. to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. A Great Job and Benefits to Match: Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Palisades Tahoe 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required. Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming. This role will be divided into 2 phases and 4 categories: Planning Phase: Spring & Fall Hiring & Recruitment: 50% Training & Development: 40% Operations: 10% Execution Phase: Summer & Winter Hiring & Recruitment: 40% Training & Development: 50% Operations: 10% Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned: General Responsibilities: Hiring and Recruitment: Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets. Innovate and manage employee retention programs. Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines. Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef. Manage the J-1 international recruiting program for F&B. J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing. Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan. General Responsibilities: Training and Onboarding: Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members. Develop and manager ongoing F&B recognition programs. Create and distribute monthly F&B Newsletter. Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings. Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers. Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work. Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance. Orchestrates mid and end of season reviews for all employees and return copies to HR. Assist managers in creating development plans for their high preforming employees throughout the year. Create and facilitate Mentor Program. Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs. Management Responsibilities: Leadership: Carry 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. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Competencies and Job Requirements: Required: Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization: Demonstrate ability to proactively prioritize needs, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detail Education and Experience: Required: Bachelor's Degree Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance card Preferred Food & Beverage Management experience in a resort setting The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $64,480.00 - $89,463.31 per year Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. Pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: . click apply for full job details
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA Year Round About Palisades Tahoe Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1. to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. A Great Job and Benefits to Match: Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Palisades Tahoe 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required. Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming. This role will be divided into 2 phases and 4 categories: Planning Phase: Spring & Fall Hiring & Recruitment: 50% Training & Development: 40% Operations: 10% Execution Phase: Summer & Winter Hiring & Recruitment: 40% Training & Development: 50% Operations: 10% Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned: General Responsibilities: Hiring and Recruitment: Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets. Innovate and manage employee retention programs. Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines. Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef. Manage the J-1 international recruiting program for F&B. J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing. Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan. General Responsibilities: Training and Onboarding: Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members. Develop and manager ongoing F&B recognition programs. Create and distribute monthly F&B Newsletter. Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings. Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers. Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work. Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance. Orchestrates mid and end of season reviews for all employees and return copies to HR. Assist managers in creating development plans for their high preforming employees throughout the year. Create and facilitate Mentor Program. Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs. Management Responsibilities: Leadership: Carry 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. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Competencies and Job Requirements: Required: Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization: Demonstrate ability to proactively prioritize needs, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detail Education and Experience: Required: Bachelor's Degree Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance card Preferred Food & Beverage Management experience in a resort setting The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $64,480.00 - $89,463.31 per year Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. Pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: . click apply for full job details
Sep 16, 2023
Full time
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA Year Round About Palisades Tahoe Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1. to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. A Great Job and Benefits to Match: Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Palisades Tahoe 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required. Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming. This role will be divided into 2 phases and 4 categories: Planning Phase: Spring & Fall Hiring & Recruitment: 50% Training & Development: 40% Operations: 10% Execution Phase: Summer & Winter Hiring & Recruitment: 40% Training & Development: 50% Operations: 10% Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned: General Responsibilities: Hiring and Recruitment: Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets. Innovate and manage employee retention programs. Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines. Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef. Manage the J-1 international recruiting program for F&B. J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing. Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan. General Responsibilities: Training and Onboarding: Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members. Develop and manager ongoing F&B recognition programs. Create and distribute monthly F&B Newsletter. Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings. Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers. Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work. Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance. Orchestrates mid and end of season reviews for all employees and return copies to HR. Assist managers in creating development plans for their high preforming employees throughout the year. Create and facilitate Mentor Program. Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs. Management Responsibilities: Leadership: Carry 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. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Competencies and Job Requirements: Required: Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization: Demonstrate ability to proactively prioritize needs, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detail Education and Experience: Required: Bachelor's Degree Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance card Preferred Food & Beverage Management experience in a resort setting The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $64,480.00 - $89,463.31 per year Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. Pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: . click apply for full job details
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA Year Round About Palisades Tahoe Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1. to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. A Great Job and Benefits to Match: Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Palisades Tahoe 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required. Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming. This role will be divided into 2 phases and 4 categories: Planning Phase: Spring & Fall Hiring & Recruitment: 50% Training & Development: 40% Operations: 10% Execution Phase: Summer & Winter Hiring & Recruitment: 40% Training & Development: 50% Operations: 10% Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned: General Responsibilities: Hiring and Recruitment: Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets. Innovate and manage employee retention programs. Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines. Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef. Manage the J-1 international recruiting program for F&B. J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing. Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan. General Responsibilities: Training and Onboarding: Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members. Develop and manager ongoing F&B recognition programs. Create and distribute monthly F&B Newsletter. Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings. Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers. Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work. Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance. Orchestrates mid and end of season reviews for all employees and return copies to HR. Assist managers in creating development plans for their high preforming employees throughout the year. Create and facilitate Mentor Program. Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs. Management Responsibilities: Leadership: Carry 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. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Competencies and Job Requirements: Required: Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization: Demonstrate ability to proactively prioritize needs, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detail Education and Experience: Required: Bachelor's Degree Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance card Preferred Food & Beverage Management experience in a resort setting The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $64,480.00 - $89,463.31 per year Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. Pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: . click apply for full job details
Sep 16, 2023
Full time
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA Year Round About Palisades Tahoe Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1. to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. A Great Job and Benefits to Match: Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Palisades Tahoe 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required. Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming. This role will be divided into 2 phases and 4 categories: Planning Phase: Spring & Fall Hiring & Recruitment: 50% Training & Development: 40% Operations: 10% Execution Phase: Summer & Winter Hiring & Recruitment: 40% Training & Development: 50% Operations: 10% Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned: General Responsibilities: Hiring and Recruitment: Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets. Innovate and manage employee retention programs. Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines. Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef. Manage the J-1 international recruiting program for F&B. J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing. Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan. General Responsibilities: Training and Onboarding: Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members. Develop and manager ongoing F&B recognition programs. Create and distribute monthly F&B Newsletter. Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings. Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers. Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work. Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance. Orchestrates mid and end of season reviews for all employees and return copies to HR. Assist managers in creating development plans for their high preforming employees throughout the year. Create and facilitate Mentor Program. Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs. Management Responsibilities: Leadership: Carry 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. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Competencies and Job Requirements: Required: Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization: Demonstrate ability to proactively prioritize needs, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detail Education and Experience: Required: Bachelor's Degree Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance card Preferred Food & Beverage Management experience in a resort setting The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $64,480.00 - $89,463.31 per year Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. Pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: . click apply for full job details
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA Year Round About Palisades Tahoe Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1. to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. A Great Job and Benefits to Match: Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Palisades Tahoe 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required. Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming. This role will be divided into 2 phases and 4 categories: Planning Phase: Spring & Fall Hiring & Recruitment: 50% Training & Development: 40% Operations: 10% Execution Phase: Summer & Winter Hiring & Recruitment: 40% Training & Development: 50% Operations: 10% Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned: General Responsibilities: Hiring and Recruitment: Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets. Innovate and manage employee retention programs. Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines. Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef. Manage the J-1 international recruiting program for F&B. J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing. Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan. General Responsibilities: Training and Onboarding: Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members. Develop and manager ongoing F&B recognition programs. Create and distribute monthly F&B Newsletter. Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings. Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers. Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work. Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance. Orchestrates mid and end of season reviews for all employees and return copies to HR. Assist managers in creating development plans for their high preforming employees throughout the year. Create and facilitate Mentor Program. Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs. Management Responsibilities: Leadership: Carry 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. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Competencies and Job Requirements: Required: Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization: Demonstrate ability to proactively prioritize needs, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detail Education and Experience: Required: Bachelor's Degree Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance card Preferred Food & Beverage Management experience in a resort setting The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $64,480.00 - $89,463.31 per year Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. Pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: . click apply for full job details
Sep 16, 2023
Full time
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA Year Round About Palisades Tahoe Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1. to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. A Great Job and Benefits to Match: Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Palisades Tahoe 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required. Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming. This role will be divided into 2 phases and 4 categories: Planning Phase: Spring & Fall Hiring & Recruitment: 50% Training & Development: 40% Operations: 10% Execution Phase: Summer & Winter Hiring & Recruitment: 40% Training & Development: 50% Operations: 10% Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned: General Responsibilities: Hiring and Recruitment: Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets. Innovate and manage employee retention programs. Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines. Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef. Manage the J-1 international recruiting program for F&B. J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing. Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan. General Responsibilities: Training and Onboarding: Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members. Develop and manager ongoing F&B recognition programs. Create and distribute monthly F&B Newsletter. Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings. Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers. Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work. Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance. Orchestrates mid and end of season reviews for all employees and return copies to HR. Assist managers in creating development plans for their high preforming employees throughout the year. Create and facilitate Mentor Program. Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs. Management Responsibilities: Leadership: Carry 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. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Competencies and Job Requirements: Required: Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization: Demonstrate ability to proactively prioritize needs, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detail Education and Experience: Required: Bachelor's Degree Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance card Preferred Food & Beverage Management experience in a resort setting The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $64,480.00 - $89,463.31 per year Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. Pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: . click apply for full job details
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA Year Round About Palisades Tahoe Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1. to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. A Great Job and Benefits to Match: Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Palisades Tahoe 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required. Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming. This role will be divided into 2 phases and 4 categories: Planning Phase: Spring & Fall Hiring & Recruitment: 50% Training & Development: 40% Operations: 10% Execution Phase: Summer & Winter Hiring & Recruitment: 40% Training & Development: 50% Operations: 10% Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned: General Responsibilities: Hiring and Recruitment: Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets. Innovate and manage employee retention programs. Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines. Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef. Manage the J-1 international recruiting program for F&B. J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing. Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan. General Responsibilities: Training and Onboarding: Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members. Develop and manager ongoing F&B recognition programs. Create and distribute monthly F&B Newsletter. Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings. Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers. Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work. Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance. Orchestrates mid and end of season reviews for all employees and return copies to HR. Assist managers in creating development plans for their high preforming employees throughout the year. Create and facilitate Mentor Program. Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs. Management Responsibilities: Leadership: Carry 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. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Competencies and Job Requirements: Required: Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization: Demonstrate ability to proactively prioritize needs, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detail Education and Experience: Required: Bachelor's Degree Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance card Preferred Food & Beverage Management experience in a resort setting The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $64,480.00 - $89,463.31 per year Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. Pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: . click apply for full job details
Sep 16, 2023
Full time
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA Year Round About Palisades Tahoe Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1. to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. A Great Job and Benefits to Match: Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more! 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Palisades Tahoe 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Applicants must be 21 years of age. As a prerequisite, a pre-employment drug screen is required. Job Summary: The Employee Experience Manager will be responsible for hiring, training, career path development, ongoing retention and recognition programs and the successful onboarding of seasonal and year-round team members. Takes ownership and incorporates our company values and guest service strategies into all employee experience programming. This role will be divided into 2 phases and 4 categories: Planning Phase: Spring & Fall Hiring & Recruitment: 50% Training & Development: 40% Operations: 10% Execution Phase: Summer & Winter Hiring & Recruitment: 40% Training & Development: 50% Operations: 10% Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned: General Responsibilities: Hiring and Recruitment: Recruit and participate in all relevant job fairs to ensure presence in the community and to local, regional job markets. Innovate and manage employee retention programs. Manage requisitions and respond to all candidates that have applied for F&B positions while updating status of each candidate in compliance with HR guidelines. Interview/Screen all employees interested in F&B and provide recommendations for hiring managers. Strong focus on culinary recruitment and selection, partnering with Executive Chef. Manage the J-1 international recruiting program for F&B. J1 visa program coordinator for all F&B staff. Pre-arrival communication, greeter upon arrival, onboarding coordinator, and provides support to operations and students related to scheduling conflicts and job-sharing. Update and manage Staffing Workbook in collaboration with F&B managers to ensure accuracy of staffing plan. General Responsibilities: Training and Onboarding: Develop and administer robust on boarding and training program for all levels of team members including initial online training curriculum addressing state, local and company regulations and compliance for winter and summer team members. Develop and manager ongoing F&B recognition programs. Create and distribute monthly F&B Newsletter. Communicate critical resort and department information to F&B employees through multiple channels including but not limited to communication boards, email distribution lists, weekly meetings. Help train managers on department and company systems with regard to hiring, time and attendance, and be the point of contact with questions to assist them in completing job changes, pay changes, and transfers. Manage specific training programs such as TIPS and Food Safety certification records monthly and ensure all employees have appropriate level of certification within 30 days of starting work. Ensure all incoming managers have appropriate security access to reporting, email, RTP, and time and attendance. Orchestrates mid and end of season reviews for all employees and return copies to HR. Assist managers in creating development plans for their high preforming employees throughout the year. Create and facilitate Mentor Program. Create and oversee career path development for select F&B positions. Coach Managers on dealing with performance related issues and correction action methods. Assist in kitchen and front of the house roles as needed to meet guest needs. Management Responsibilities: Leadership: Carry 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. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Competencies and Job Requirements: Required: Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization: Demonstrate ability to proactively prioritize needs, effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Power Point) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detail Education and Experience: Required: Bachelor's Degree Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance card Preferred Food & Beverage Management experience in a resort setting The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Base salary range: $64,480.00 - $89,463.31 per year Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. Pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. Working Conditions: Indoor/Outdoor: . click apply for full job details
Req ID: DIN00166 Description NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AZ-Tsaile Shift: Variable NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Sep 12, 2023
Full time
Req ID: DIN00166 Description NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AZ-Tsaile Shift: Variable NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
We're always looking for talent that believes in having fun. At PENN Entertainment, you'll get to be a part of an exciting industry, where the days and nights are fast paced. You'll work with an incredibly diverse set of co-workers driven by their enthusiasm for helping people find and have more fun. You'll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Click HERE to learn more about our Day 1 Benefits, 401k Program, Company Perks, Career Opportunities, Advancement Programs, Scholarships and more! Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives. Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction. Produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service. Responsible for supporting compliance to departmental budgets. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. Assists Chef de Cuisine with administrative duties, such as tracking/maintenance of attendance records. Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management. Maintains strict confidentiality in all departmental and company matters. SUPERVISORY RESPONSIBILITIES This job may or may not have supervisory responsibilities. Responsible for staff development and training programs. Responsible for rewards and recognition program to maximize employee engagement. Evaluates team members within department and delivers constructive feedback to employees in regards to performance. Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs. Manages work procedures and expedites workflow. Provides recommendation for employee performance (disciplining, coaching, and counseling). QUALIFICATION REQUIREMENTS 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. Must be at least 21 years of age. Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience. Minimum of one year previous supervisory experience required. Must have excellent verbal and written communication skills. Must be proficient in Microsoft applications (Excel, Word, and Outlook). Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS Employee must be able to qualify for licenses and permits required by federal, state and local regulations. Must be Serve Safe certified. Must successfully complete TIPS training. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Employee could be exposed to fluctuating temperatures and an environment containing unrestricted second hand tobacco smoke. We've grown to become the most innovative omnichannel provider of entertainment experiences, thanks to our 12 retail brands representing 43 destinations across North America, and online gaming via theScore BET. Being an industry leader means more than being a purveyor of fun. We are also committed to values like diversity and sustainability - for our community, our team members, our vendors, and our planet. We're changing entertainment. Follow us. Equal Opportunity Employer Starting from $45,000 annually, based on experience. Job/Display ID: 52 External Company URL: Street: 777 Northwest Argosy Parkway
Sep 10, 2023
Full time
We're always looking for talent that believes in having fun. At PENN Entertainment, you'll get to be a part of an exciting industry, where the days and nights are fast paced. You'll work with an incredibly diverse set of co-workers driven by their enthusiasm for helping people find and have more fun. You'll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Click HERE to learn more about our Day 1 Benefits, 401k Program, Company Perks, Career Opportunities, Advancement Programs, Scholarships and more! Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives. Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction. Produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service. Responsible for supporting compliance to departmental budgets. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. Assists Chef de Cuisine with administrative duties, such as tracking/maintenance of attendance records. Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management. Maintains strict confidentiality in all departmental and company matters. SUPERVISORY RESPONSIBILITIES This job may or may not have supervisory responsibilities. Responsible for staff development and training programs. Responsible for rewards and recognition program to maximize employee engagement. Evaluates team members within department and delivers constructive feedback to employees in regards to performance. Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs. Manages work procedures and expedites workflow. Provides recommendation for employee performance (disciplining, coaching, and counseling). QUALIFICATION REQUIREMENTS 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. Must be at least 21 years of age. Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience. Minimum of one year previous supervisory experience required. Must have excellent verbal and written communication skills. Must be proficient in Microsoft applications (Excel, Word, and Outlook). Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS Employee must be able to qualify for licenses and permits required by federal, state and local regulations. Must be Serve Safe certified. Must successfully complete TIPS training. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Employee could be exposed to fluctuating temperatures and an environment containing unrestricted second hand tobacco smoke. We've grown to become the most innovative omnichannel provider of entertainment experiences, thanks to our 12 retail brands representing 43 destinations across North America, and online gaming via theScore BET. Being an industry leader means more than being a purveyor of fun. We are also committed to values like diversity and sustainability - for our community, our team members, our vendors, and our planet. We're changing entertainment. Follow us. Equal Opportunity Employer Starting from $45,000 annually, based on experience. Job/Display ID: 52 External Company URL: Street: 777 Northwest Argosy Parkway
