57 hospitality jobs found in new mexico

ESSENTIAL DUTIES: Grill, sauté, broil, cut Prime Rib, set and present plates, use fryer, cut meat. Carry miscellaneous weights up to 75lbs. Extensive cleaning from ceiling to floor is mandatory. Read and write as well as verbally communicate. Physical functions: Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write Mental functions: Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Grill: Read ticket, make sandwiches, place various food items on grill, and then grill them, interact in very close quarters. Sauté: Read ticket, sauté (pan cook) various items Broil: Select correct items, broil various items to correct temperature, place item onto plate, read tickets, stock various items, interact in very close quarters Cut Prime Rib: Read ticket and select correct temperature of Prime Rib. Remove and place Prime Rib on cutting area, slice proper size, weigh and replace Prime. Place cut piece on plate. Interact in very close quarters. Set and Present Plates: Read ticket, select correct plate size, organize plates, check order, check ticket times, interact in very close quarters. Fry: Read ticket, select breading, select and fry various items. Place in fryer basket, select times for items on computerized fryer, remove items from basket, place in warmer, then organize and place on appropriate place. Interact in very close quarters. Preparation for all food items according to company policy and procedure. OUTPUT: Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination. EQUIPMENT, AIDS, TOOLS, MATERIALS: Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors. Controls: knobs, levers toggles, that reach from head to toe. Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc. Materials: Various foods. Some chemicals for cleaning. Aids: Various pots and pans, carts, utensils scales, back support belts available. WORKING CONDITIONS: 70 to 110 degrees indoor/ outdoor, humid and wet Medium to high noise level Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls Exposed to odors, gases, fumes Bright light level Ventilation moderate to low Radiation (microwave) Cramped spaces SUPERVISION CONTROL: Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners. About Cattle Baron Restaurants Welcome to Cattle Baron Restaurants, Inc., Serving the best steaks, salad and seafood this side of the Pecos! Cattle Baron Restaurants, Inc. is a privately held company founded In 1976 in Portales, New Mexico by Jeffrey Wilson. Jeff purchased "Bob's Steak House" upon completion of his service in the United States Air Force at Cannon Air Force Base in Clovis, New Mexico. Promptly he renamed the location to "Cattle Baron Steak & Seafood Restaurant" Jeff operated this location for eight years before embarking on a successful expansion program. To date Cattle Baron restaurants can be found in Portales, Hobbs, Roswell, Ruidoso and Las Cruces New Mexico; and in Midland and El Paso, Texas. Since Jeff's passing in 2010, his family continues the operations of the company proudly maintaining Jeff's legacy and the traditions of Cattle Baron and our two other concepts Farley's Food Fun & Pub and Pasta Cafe Italian Bistro. Pay: $15 / hour Job types: Part-time Education: No education required Work location: On-site

Please complete this application and email us your resume to Debra and we will be in touch. The Assistant Manager, under the supervision of the General Manager, is responsible for planning, directing, and coordinating operations and personnel for a single restaurant. In the absence of the General Manager, the Assistant Manager directs restaurant operations to ensure compliance with the corporation, health and safety standards and acceptable financial performance. PERFORMANCE & DUTIES Monitors all restaurant operations and conditions to ensure the quality of the food and customer service is to the highest standards. Monitoring includes; employee job performance, food & labor costs, budgets, sales, food & beverage preparation, storage, inventory & preparation. Vendor invoices, food ordering, & accepting deliveries. Must be able to accurately & efficiently count money, do reports, and have some computer knowledge. Must know, understand and be able to enforce company policies & procedures. Must be an effective supervisor & communicator. Documents events in the Redbook/Manager's log. Must be able to rectify guest complaints Assists with interviews, schedules, & disciplining employees. Responsible for guest satisfaction with their food quality & service. Assist the General Manager with effective cost controls & profitability. Assigns duties and responsibilities to employees depending on the needs of the restaurant. Make sure all areas of the restaurant are stocked, clean, and in proper working order. Ability to work in any position in the restaurant at any given time. Keep your employees motivated, resolve conflicts, and make hard decisions. Create schedules and order supplies. Aware of health & safety standards. Maintains documentation in employee personnel files. Responsible for all aspects of the restaurant on the General Manager's day off. QUALIFICATIONS One year or more of full service or fast food Management experience requiredd. Exercises good judgment. Must be enthusiastic, cooperative, & willing to adapt. Outgoing personality. Meets people easily. Problem solver. Must possess good decision-making skills. Willingness to work a flexible schedule. Strong stamina to work long or split shifts. Attention to details is essential. Ability to work well under pressure, handle multiple projects, & meet deadlines. Highly organized. Must be efficient in time management & a multi-tasker. Must be able to work days, evenings, weekends, & holidays. Must be able to bend, kneel, squat, stand, and lift heavy objects as needed. BENEFITS Advancement opportunities. Salary is negotiable based on experience. Possibility of relocation. Competitive Wages. Sign on Bonus. Excellent work environment. Two weeks vacation after one year. Direct Deposit. Medical, Dental, Vision & Life Insurance. Monthly Bonuses About Cattle Baron Restaurants Welcome to Cattle Baron Restaurants, Inc., Serving the best steaks, salad and seafood this side of the Pecos! Cattle Baron Restaurants, Inc. is a privately held company founded In 1976 in Portales, New Mexico by Jeffrey Wilson. Jeff purchased "Bob's Steak House" upon completion of his service in the United States Air Force at Cannon Air Force Base in Clovis, New Mexico. Promptly he renamed the location to "Cattle Baron Steak & Seafood Restaurant" Jeff operated this location for eight years before embarking on a successful expansion program. To date Cattle Baron restaurants can be found in Portales, Hobbs, Roswell, Ruidoso and Las Cruces New Mexico; and in Midland and El Paso, Texas. Since Jeff's passing in 2010, his family continues the operations of the company proudly maintaining Jeff's legacy and the traditions of Cattle Baron and our two other concepts Farley's Food Fun & Pub and Pasta Cafe Italian Bistro. Pay: $45000 / year Benefits: Health insurance Dental insurance Vision insurance Life insurance Other Job types: Full-time Schedule: Other Education: High school degree Work location: On-site

ESSENTIAL DUTIES: Greet and seat guests. Communicate features. Answer telephone, take reservations, take out orders. Take guests food/ beverage orders. Read order chits. Serve food and beverages, checking for completion and proper order. Clear/Clean/ Reset tables. Enter orders into computer system. Service all tables. Stock stations. Transport soiled dishes and/or soiled dish tubs, where applicable. Keep floors clean. Tender guest checks, make change. Re-fill liquids. Perform opening/ closing duties, i.e. gather from walk-in cooler, dry storage, dish room, roll silverware, slice desserts, place foods into containers, etc. Physical functions: Adjust, bend, clean, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain, open, place, pour, print, pull, push, remove, separate, sort, speak, transport, turn, unload, write. Mental functions: Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify. METHODS, TECHNIQUES AND PROCEDURES: Physically approach guests at their table. Verbally communicate features to guests. Verbally instruct guests to visit the salad bar, if applicable. Verbally take and write down food and beverage orders. Physically enter food order into computer system. Deliver beverages to guests, using a tray. Calculate length of time for food to be prepared. Hand deliver food items to guests (tray delivery, where applicable). Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. METHODS, TECHNIQUES AND PROCEDURES Carry soiled dishes and/or soiled dish tubs to dish area. Use a carpet sweeper for floors. Carry and set up high chairs and booster seats. OUTPUT: Greet guests at table promptly. Write orders accurately. Calculate food times accurately. Prompt food and beverage delivery. Clear/Clean tables 40 seconds after guest's departure. Always circulate through dining room. Assist in seating guests. Assist other servers in maintaining overall service levels. All of the Cocktail/ Food server duties require immediate attention. The greeting, seating, reciting features in order for the guest to be comfortable and informed; circulating the dining room and assisting each other in pouring drinks and running food to ensure proper service levels, are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun. WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas i.e.: steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. About Cattle Baron Restaurants Welcome to Cattle Baron Restaurants, Inc., Serving the best steaks, salad and seafood this side of the Pecos! Cattle Baron Restaurants, Inc. is a privately held company founded In 1976 in Portales, New Mexico by Jeffrey Wilson. Jeff purchased "Bob's Steak House" upon completion of his service in the United States Air Force at Cannon Air Force Base in Clovis, New Mexico. Promptly he renamed the location to "Cattle Baron Steak & Seafood Restaurant" Jeff operated this location for eight years before embarking on a successful expansion program. To date Cattle Baron restaurants can be found in Portales, Hobbs, Roswell, Ruidoso and Las Cruces New Mexico; and in Midland and El Paso, Texas. Since Jeff's passing in 2010, his family continues the operations of the company proudly maintaining Jeff's legacy and the traditions of Cattle Baron and our two other concepts Farley's Food Fun & Pub and Pasta Cafe Italian Bistro. Pay: $4 / hour Job types: Part-time Education: No education required Work location: On-site

Food Service Worker Peak Behavioral Health Santa Teresa, New Mexico Job Summary: Job Duties: Why Peak Behavioral Health? Challenging and rewarding work Career development opportunities Supportive and responsive leadership Peak Behavioral Health offers a comprehensive benefit plan and a competitive salary commensurate with experience and qualifications. Qualified candidates should apply by submitting a resume. Peak Behavioral Health is an EOE. Veterans and military spouses are highly encouraged to apply. Summit BHC is dedicated to serving Veterans with specialized programming at our treatment centers across the country. We recognize and value the unique strengths of the military community in supporting our mission to serve those who have served. Job Type: Full-time

Cook Peak Behavioral Health Santa Teresa, New Mexico Job Summary: Job Duties: Why Peak Behavioral Health? Challenging and rewarding work Career development opportunities Supportive and responsive leadership Peak Behavioral Health offers a comprehensive benefit plan and a competitive salary commensurate with experience and qualifications. Qualified candidates should apply by submitting a resume. Peak Behavioral Health is an EOE. Veterans and military spouses are highly encouraged to apply. Summit BHC is dedicated to serving Veterans with specialized programming at our treatment centers across the country. We recognize and value the unique strengths of the military community in supporting our mission to serve those who have served. Job Type: Full-time

This position is responsible for coordinating the community's marketing, leasing, and renewal strategies to achieve occupancy, revenue, and resident retention goals by performing all activities related to leasing to new residents, providing resident satisfaction throughout the term of the lease, and securing resident lease renewals. Job Description Essential Responsibilities: Performs all sales and leasing activities to achieve the community's revenue and occupancy goals by greeting and qualifying prospects, conducting community tours and showing apartments, processing applications, credit screening, and criminal background checks, preparing the lease and move-in package, and ensuring a smooth resident move-in and lease signing. Inspects apartments prior to resident move-in and ensures apartments are in move-in ready condition and schedules any outstanding item to be addressed with the maintenance team. Stays informed about current market and competitor conditions that may impact the community's occupancy and sales results, develops and implements short- and long-term marketing plans and goals to sustain occupancy, and follows the community's established policies related to concessions, specials, and other programs to boost occupancy. Designs and executes marketing activities to create and drive traffic to the community, including implementing resident referral and employer outreach programs, using internet marketing tools (Craigslist, Facebook, e-mail, and other websites), and following other community-specific marketing plans, drives, and special programs. Uses the on-site property management software (OneSite, Yardi, etc.) to track apartment availability, record traffic and leasing activities, manage resident and prospect data, and capture critical demographic and other information about existing and future residents. Ensures that the community and show units meet the Company's standards for show quality by daily inspecting the marketing corridor and leasing tour, communicating maintenance and upkeep needs to the community's maintenance team members, merchandising and ensuring a physically appealing show unit and/or model and amenities, and preparing the leasing office for daily leasing activities. Follows-up with prospects and new residents to ensure satisfaction by sending e-mail, thank-you notes, and cards or making telephone calls or other contacts to finalize decisions to lease and/or renew. Executes and performs activities in support of the community's lease renewal program by preparing lease renewal letters and packages for residents, meeting with and contacting renewing residents in advance of move-out dates, and ensuring that lease renewal documents are signed and implemented on time. Responds quickly and courteously to resident and client/owner concerns and questions, and takes prompt action to solve problems and/or document and convey resident or other requests to the appropriate individual(s). Required Licenses or Certifications: Incumbents must have all licenses and/or certifications as required by State and Local jurisdictions Incumbents must have valid driver's license to operate a golf cart on property. Depending on the position offered, regular full-time and part-time team members may be eligible to participate in a bonus program in addition to their base salary. Once eligible, team members may participate in the 401k plan. Regular, full-time team members are also offered a range of medical, financial, and/or other benefits from which to choose. Greystar will consider for employment qualified applicants with arrest and conviction records.

To promote and sell Albuquerque as a prime convention and meeting destination and booking conventions thereby stimulating Albuquerque's economic development for growth. This is accomplished through daily prospecting efforts and industry events, online and various client contact opportunities. To achieve specific room night and lead sales goals as assigned, which may be reviewed and adjusted at any time based on business needs. Supports the department initiatives while providing leadership and mentoring to less experienced staff and wherever needed. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Exercises discretion and independent judgment in the stimulation of economic growth for the destination by marketing the city of Albuquerque as a visitor and convention destination Conducts ongoing research on potential groups that may be a good fit for Albuquerque. Selects potential clients, prepares and presents bids for meetings and conferences to be held within the destination. Evaluates and determines what amenities will be offered to potential clients to assist with their selection and provide the necessary marketing material to encourage the decision. Creates and maintains client base in a given territory or market as assigned; may be revised annually. Provide leadership, and help train, mentor and/or helps direct the Sales team members. Must have a strong working knowledge of the city of Albuquerque with a deep understanding of hotel, venue and off-site capabilities. Uses computer and software to manage account base. Generates new business through personal sales calls, phone calls, direct mail, e-mail, and other sources; to achieve assigned room night production goals. Continually network with existing clients in search of new client referrals. Maintain a strong broker role in the negotiation process of all qualified leads in an effort to increase conversion ratio. Maintain regular contact with existing clients in order to understand business changes and nurture strong rapport with them. Maintain and replenish prospecting client pipeline to consistently include number of clients as assigned Regularly meets or exceeds sales goals Develops and maintains professional relationships with clients and VisitABQ partners. Composes marketing presentations to local members of national and regional associations and corporations to enlist their aid in booking future conventions given by telephone, email or in written format. Selects appropriate marketing materials to accompany and augment written or personal presentations to boards of directors, convention delegates or site selection committees across the United States as needed in order to win Albuquerque's selection as an event site. Solicits and coordinates hotel proposals to be presented for meeting planners' consideration. Attends out of town tradeshows, sales missions, networking meetings and local meetings to solicit convention business. Occasional overnight, weekday and weekend travel is required and must be able to work off hours on occasion. Responsible for pre-planning, target marketing, pre- and post-mailers for trade shows. Coordinates and conducts site tours for qualified meeting planners showcasing facilities and attractions in the city. Coordinates & participates in Buyer Education Trips (BETs) programs for groups of meeting planners from across the country. Responsible for inviting qualified clients to each BET. Assists meeting planners with referrals to services manager or other service providers. Must have strong office skills to perform administrative tasks associated with servicing clients and conventions. Writes bid proposals for client consideration of Albuquerque for conventions and meetings. Handles special projects as assigned and supervises budget for each project. Analyzes tradeshow values to determine best return on the company's money. Must have reliable transportation and be able to travel to visit off-site appointments. Must have valid registration, appropriate insurance, a good driving record and possess a valid NM Driver's License. Contributes to a positive workplace environment by demonstrating superior customer service skills in dealing with internal and external customers, speaking positively when referring to Visit ABQ, and acting and speaking in a courteous and professional manner at all times. QUALIFICATIONS Education/Experience Bachelor's degree (B. A.) from four-year college or university with at least five years specifically-related sales experience or equivalent combination of education and experience. Degree in Hospitality or Business is desirable.

OVERVIEW: Inspired by Italian trattoria cuisine, culture and conversation, Romano's Macaroni Grill has been proudly serving unforgettable meals that leave a lasting impression to our deserving guests since 1988 - with knowledge, care and Italian charisma infused in everythingwe do. As a leader in upscale Italian casual cuisine, we offer you outstanding career growth opportunities and a dynamic environment to showcase your leadership skills within. SUMMARY: The Line Chef's role is to provide a 'Guest First' service at all times, making the Guest the heart and passion of all they do. This includes friendly and timely interaction with Guests and Team Members, ensuring correct recipe and cooking procedures for alldishes, maintaining ticket time for appropriate day part, and following up to ensure each Guest receives their correct food orderRequirementsESSENTIAL DUTIES AND RESPONSIBILITIES: â Prepare menu items according to company recipes, FATT (Flavor, appearance, Temperature, and Texture) criteria, cooking procedures, food safety and sanitation procedures, and plate presentation ensuring proper execution of dishes resulting in a high qualityand consistent â Ready and willing to assist fellow Team Members in meeting Guest needs â Clearly understands correct procedures in serving Guests with allergens â Communicates ticket times and potential problems with the Expeditor, Manager, and other Line chefs as necessary â Performs Stations Readiness Assessments (prep work and station duties) at the start, throughout, and end of each shift as required â Keeps immediate supervisor promptly and fully informed of all food quality and Guest service issues. Takes prompt corrective action as appropriate â May be assigned additional tasks in support of the business QUALIFICATIONS/SKILLS: â Minimum of 6 months related experience â Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest â Culinary school or previous culinary management experience a plus. â Must be able to work in a fast-paced, multi-tasking, hands-on environment. â Communicate clearly and concisely with Team Members, Managers, and Guests â Add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals â Understand written recipes, procedures, prep lists, and other related work notes â Manage personal work flow under time pressure and resolve questions and problems with supervisor â Ability to stand and/or walk throughout the entire shift and work in a restaurant environment â Subject to cleaning chemicals, heat, moisture, steam, humidity, open flames, cooking odors, refrigeration/freezer temperatures, loud noise and occasional wet floors â Will work around knives, power equipment and cooking equipment â Ability to lift up to 50 lbs. EDUCATIONAL/EXPERIENCE REQUIREMENTS: â High school diploma or general equivalency diploma (GED â Food handler's certification required PHYSICAL DEMANDS: â The physical demands described are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. â While performing the duties of this job, the Team Member will be regularly required to stand, walk, use hands/fingers, to handle or feel; reach with hands and arms; climb or balance; and talk or hear. â The Team Member will be occasionally required to stoop, kneel, crouch, or crawl and taste or smell. The â Team Member must occasionally lift and/or move up to 50 pounds and frequently lift and/or move up to 10 pounds. â Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception. Romano's Macaroni Grill reserves the right to revise or change the position plan as the need arises. This position plan is not all inclusive of total job responsibilities nor does it constitute a written or implied contract of employment. Romano's MacaroniGrill is an Equal Opportunity Employer. Romano's Macaroni Grill is an Equal Opportunity Employer, committed to building and developing a high-quality, restaurant operating company by focusing on our key values, our team and our strategic partnerships. All qualified individuals seeking job opportunities with Romano's Macaroni Grill will receive consideration for employment without regard to race, color, religion, gender, marital status, sexual orientation, national origin, age, disability, the presence ofnon-job related medical conditions, or any other basis prohibited by state or federal laws.

ESSENTIAL DUTIES: Grill, sauté, broil, cut Prime Rib, set and present plates, use fryer, cut meat. Carry miscellaneous weights up to 75lbs. Extensive cleaning from ceiling to floor is mandatory. Read and write as well as verbally communicate. Physical functions: Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write Mental functions: Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Grill: Read ticket, make sandwiches, place various food items on grill, and then grill them, interact in very close quarters. Sauté: Read ticket, sauté (pan cook) various items Broil: Select correct items, broil various items to correct temperature, place item onto plate, read tickets, stock various items, interact in very close quarters Cut Prime Rib: Read ticket and select correct temperature of Prime Rib. Remove and place Prime Rib on cutting area, slice proper size, weigh and replace Prime. Place cut piece on plate. Interact in very close quarters. Set and Present Plates: Read ticket, select correct plate size, organize plates, check order, check ticket times, interact in very close quarters. Fry: Read ticket, select breading, select and fry various items. Place in fryer basket, select times for items on computerized fryer, remove items from basket, place in warmer, then organize and place on appropriate place. Interact in very close quarters. Preparation for all food items according to company policy and procedure. OUTPUT: Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination. EQUIPMENT, AIDS, TOOLS, MATERIALS: Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors. Controls: knobs, levers toggles, that reach from head to toe. Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc. Materials: Various foods. Some chemicals for cleaning. Aids: Various pots and pans, carts, utensils scales, back support belts available. WORKING CONDITIONS: 70 to 110 degrees indoor/ outdoor, humid and wet Medium to high noise level Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls Exposed to odors, gases, fumes Bright light level Ventilation moderate to low Radiation (microwave) Cramped spaces SUPERVISION CONTROL: Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners. About Farley's Pub Join our team! Pay: $15 / hour Job types: Part-time Education: No education required Work location: On-site

ESSENTIAL DUTIES: Greet and seat guests. Communicate features. Answer telephone, take reservations, take out orders. Take guests food/ beverage orders. Read order chits. Serve food and beverages, checking for completion and proper order. Clear/Clean/ Reset tables. Enter orders into computer system. Service all tables. Stock stations. Transport soiled dishes and/or soiled dish tubs, where applicable. Keep floors clean. Tender guest checks, make change. Re-fill liquids. Perform opening/ closing duties, i.e. gather from walk-in cooler, dry storage, dish room, roll silverware, slice desserts, place foods into containers, etc. Physical functions: Adjust, bend, clean, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain, open, place, pour, print, pull, push, remove, separate, sort, speak, transport, turn, unload, write. Mental functions: Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify. METHODS, TECHNIQUES AND PROCEDURES: Physically approach guests at their table. Verbally communicate features to guests. Verbally instruct guests to visit the salad bar, if applicable. Verbally take and write down food and beverage orders. Physically enter food order into computer system. Deliver beverages to guests, using a tray. Calculate length of time for food to be prepared. Hand deliver food items to guests (tray delivery, where applicable). Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. METHODS, TECHNIQUES AND PROCEDURES Carry soiled dishes and/or soiled dish tubs to dish area. Use a carpet sweeper for floors. Carry and set up high chairs and booster seats. OUTPUT: Greet guests at table promptly. Write orders accurately. Calculate food times accurately. Prompt food and beverage delivery. Clear/Clean tables 40 seconds after guest's departure. Always circulate through dining room. Assist in seating guests. Assist other servers in maintaining overall service levels. All of the Cocktail/ Food server duties require immediate attention. The greeting, seating, reciting features in order for the guest to be comfortable and informed; circulating the dining room and assisting each other in pouring drinks and running food to ensure proper service levels, are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun. WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas i.e.: steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. About Cattle Baron Restaurants Welcome to Cattle Baron Restaurants, Inc., Serving the best steaks, salad and seafood this side of the Pecos! Cattle Baron Restaurants, Inc. is a privately held company founded In 1976 in Portales, New Mexico by Jeffrey Wilson. Jeff purchased "Bob's Steak House" upon completion of his service in the United States Air Force at Cannon Air Force Base in Clovis, New Mexico. Promptly he renamed the location to "Cattle Baron Steak & Seafood Restaurant" Jeff operated this location for eight years before embarking on a successful expansion program. To date Cattle Baron restaurants can be found in Portales, Hobbs, Roswell, Ruidoso and Las Cruces New Mexico; and in Midland and El Paso, Texas. Since Jeff's passing in 2010, his family continues the operations of the company proudly maintaining Jeff's legacy and the traditions of Cattle Baron and our two other concepts Farley's Food Fun & Pub and Pasta Cafe Italian Bistro. Pay: Starting at $4 / hour Supplemental pay: Tips Job types: Part-time Education: No education required Work location: On-site

ESSENTIAL DUTIES: Grill, sauté, broil, cut Prime Rib, set and present plates, use fryer, cut meat. Carry miscellaneous weights up to 75lbs. Extensive cleaning from ceiling to floor is mandatory. Read and write as well as verbally communicate. Physical functions: Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write Mental functions: Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Grill: Read ticket, make sandwiches, place various food items on grill, and then grill them, interact in very close quarters. Sauté: Read ticket, sauté (pan cook) various items Broil: Select correct items, broil various items to correct temperature, place item onto plate, read tickets, stock various items, interact in very close quarters Cut Prime Rib: Read ticket and select correct temperature of Prime Rib. Remove and place Prime Rib on cutting area, slice proper size, weigh and replace Prime. Place cut piece on plate. Interact in very close quarters. Set and Present Plates: Read ticket, select correct plate size, organize plates, check order, check ticket times, interact in very close quarters. Fry: Read ticket, select breading, select and fry various items. Place in fryer basket, select times for items on computerized fryer, remove items from basket, place in warmer, then organize and place on appropriate place. Interact in very close quarters. Preparation for all food items according to company policy and procedure. OUTPUT: Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination. EQUIPMENT, AIDS, TOOLS, MATERIALS: Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors. Controls: knobs, levers toggles, that reach from head to toe. Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc. Materials: Various foods. Some chemicals for cleaning. Aids: Various pots and pans, carts, utensils scales, back support belts available. WORKING CONDITIONS: 70 to 110 degrees indoor/ outdoor, humid and wet Medium to high noise level Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls Exposed to odors, gases, fumes Bright light level Ventilation moderate to low Radiation (microwave) Cramped spaces SUPERVISION CONTROL: Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners. About Cattle Baron Restaurants Welcome to Cattle Baron Restaurants, Inc., Serving the best steaks, salad and seafood this side of the Pecos! Cattle Baron Restaurants, Inc. is a privately held company founded In 1976 in Portales, New Mexico by Jeffrey Wilson. Jeff purchased "Bob's Steak House" upon completion of his service in the United States Air Force at Cannon Air Force Base in Clovis, New Mexico. Promptly he renamed the location to "Cattle Baron Steak & Seafood Restaurant" Jeff operated this location for eight years before embarking on a successful expansion program. To date Cattle Baron restaurants can be found in Portales, Hobbs, Roswell, Ruidoso and Las Cruces New Mexico; and in Midland and El Paso, Texas. Since Jeff's passing in 2010, his family continues the operations of the company proudly maintaining Jeff's legacy and the traditions of Cattle Baron and our two other concepts Farley's Food Fun & Pub and Pasta Cafe Italian Bistro. Pay: $15 / hour Job types: Part-time Education: No education required Work location: On-site

ESSENTIAL DUTIES: Greet and seat guests. Communicate features. Answer telephone, take reservations, take out orders. Take guests food/ beverage orders. Read order chits. Serve food and beverages, checking for completion and proper order. Clear/Clean/ Reset tables. Enter orders into computer system. Service all tables. Stock stations. Transport soiled dishes and/or soiled dish tubs, where applicable. Keep floors clean. Tender guest checks, make change. Re-fill liquids. Perform opening/ closing duties, i.e. gather from walk-in cooler, dry storage, dish room, roll silverware, slice desserts, place foods into containers, etc. Physical functions: Adjust, bend, clean, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain, open, place, pour, print, pull, push, remove, separate, sort, speak, transport, turn, unload, write. Mental functions: Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify. METHODS, TECHNIQUES AND PROCEDURES: Physically approach guests at their table. Verbally communicate features to guests. Verbally instruct guests to visit the salad bar, if applicable. Verbally take and write down food and beverage orders. Physically enter food order into computer system. Deliver beverages to guests, using a tray. Calculate length of time for food to be prepared. Hand deliver food items to guests (tray delivery, where applicable). Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. METHODS, TECHNIQUES AND PROCEDURES Carry soiled dishes and/or soiled dish tubs to dish area. Use a carpet sweeper for floors. Carry and set up high chairs and booster seats. OUTPUT: Greet guests at table promptly. Write orders accurately. Calculate food times accurately. Prompt food and beverage delivery. Clear/Clean tables 40 seconds after guest's departure. Always circulate through dining room. Assist in seating guests. Assist other servers in maintaining overall service levels. All of the Cocktail/ Food server duties require immediate attention. The greeting, seating, reciting features in order for the guest to be comfortable and informed; circulating the dining room and assisting each other in pouring drinks and running food to ensure proper service levels, are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun. WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas i.e.: steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. About Pasta Cafe Join our team! Pay: $4 / hour Job types: Part-time Education: No education required Work location: On-site

Please complete this application and email us your resume to Debra and we will be in touch. The Assistant Manager, under the supervision of the General Manager, is responsible for planning, directing, and coordinating operations and personnel for a single restaurant. In the absence of the General Manager, the Assistant Manager directs restaurant operations to ensure compliance with the corporation, health and safety standards and acceptable financial performance. PERFORMANCE & DUTIES Monitors all restaurant operations and conditions to ensure the quality of the food and customer service is to the highest standards. Monitoring includes; employee job performance, food & labor costs, budgets, sales, food & beverage preparation, storage, inventory & preparation. Vendor invoices, food ordering, & accepting deliveries. Must be able to accurately & efficiently count money, do reports, and have some computer knowledge. Must know, understand and be able to enforce company policies & procedures. Must be an effective supervisor & communicator. Documents events in the Redbook/Manager's log. Must be able to rectify guest complaints Assists with interviews, schedules, & disciplining employees. Responsible for guest satisfaction with their food quality & service. Assist the General Manager with effective cost controls & profitability. Assigns duties and responsibilities to employees depending on the needs of the restaurant. Make sure all areas of the restaurant are stocked, clean, and in proper working order. Ability to work in any position in the restaurant at any given time. Keep your employees motivated, resolve conflicts, and make hard decisions. Create schedules and order supplies. Aware of health & safety standards. Maintains documentation in employee personnel files. Responsible for all aspects of the restaurant on the General Manager's day off. QUALIFICATIONS One year or more full service or fast food Management experience required. Exercises good judgment. Must be enthusiastic, cooperative, & willing to adapt. Outgoing personality. Meets people easily. Problem solver. Must possess good decision-making skills. Willingness to work a flexible schedule. Strong stamina to work long or split shifts. Attention to details is essential. Ability to work well under pressure, handle multiple projects, & meet deadlines. Highly organized. Must be efficient in time management & a multi-tasker. Must be able to work days, evenings, weekends, & holidays. Must be able to bend, kneel, squat, stand, and lift heavy objects as needed. BENEFITS Advancement opportunities. Salary is negotiable based on experience. Possibility of relocation. Sign on Bonus. Competitive Wages. Excellent work environment. Two Weeks Vacation after one year. Direct Deposit. Medical & Dental Insurance. Monthly Bonuses About Farley's Pub Join our team! Pay: $45000 / year Benefits: Vision insurance Health insurance Dental insurance Other Job types: Full-time Schedule: Other Education: High school degree Work location: On-site

Please complete this application and email us your resume to Debra and we will be in touch. The Assistant Manager, under the supervision of the General Manager, is responsible for planning, directing, and coordinating operations and personnel for a single restaurant. In the absence of the General Manager, the Assistant Manager directs restaurant operations to ensure compliance with the corporation, health and safety standards and acceptable financial performance. PERFORMANCE & DUTIES Monitors all restaurant operations and conditions to ensure the quality of the food and customer service is to the highest standards. Monitoring includes; employee job performance, food & labor costs, budgets, sales, food & beverage preparation, storage, inventory & preparation. Vendor invoices, food ordering, & accepting deliveries. Must be able to accurately & efficiently count money, do reports, and have some computer knowledge. Must know, understand and be able to enforce company policies & procedures. Must be an effective supervisor & communicator. Documents events in the Redbook/Manager's log. Must be able to rectify guest complaints Assists with interviews, schedules, & disciplining employees. Responsible for guest satisfaction with their food quality & service. Assist the General Manager with effective cost controls & profitability. Assigns duties and responsibilities to employees depending on the needs of the restaurant. Make sure all areas of the restaurant are stocked, clean, and in proper working order. Ability to work in any position in the restaurant at any given time. Keep your employees motivated, resolve conflicts, and make hard decisions. Create schedules and order supplies. Aware of health & safety standards. Maintains documentation in employee personnel files. Responsible for all aspects of the restaurant on the General Manager's day off. QUALIFICATIONS One year or more full service or fast food Management experience required. Exercises good judgment. Must be enthusiastic, cooperative, & willing to adapt. Outgoing personality. Meets people easily. Problem solver. Must possess good decision-making skills. Willingness to work a flexible schedule. Strong stamina to work long or split shifts. Attention to details is essential. Ability to work well under pressure, handle multiple projects, & meet deadlines. Highly organized. Must be efficient in time management & a multi-tasker. Must be able to work days, evenings, weekends, & holidays. Must be able to bend, kneel, squat, stand, and lift heavy objects as needed. BENEFITS Advancement opportunities. Salary negotiable based on experience. Possibility of relocation. Sign on Bonus. Competitive Wages. Excellent work environment. Two weeks Vacation after one year. Direct Deposit. Medical, Vision, Life & Dental Insurance. Monthly Bonuses About Cattle Baron Restaurants Welcome to Cattle Baron Restaurants, Inc., Serving the best steaks, salad and seafood this side of the Pecos! Cattle Baron Restaurants, Inc. is a privately held company founded In 1976 in Portales, New Mexico by Jeffrey Wilson. Jeff purchased "Bob's Steak House" upon completion of his service in the United States Air Force at Cannon Air Force Base in Clovis, New Mexico. Promptly he renamed the location to "Cattle Baron Steak & Seafood Restaurant" Jeff operated this location for eight years before embarking on a successful expansion program. To date Cattle Baron restaurants can be found in Portales, Hobbs, Roswell, Ruidoso and Las Cruces New Mexico; and in Midland and El Paso, Texas. Since Jeff's passing in 2010, his family continues the operations of the company proudly maintaining Jeff's legacy and the traditions of Cattle Baron and our two other concepts Farley's Food Fun & Pub and Pasta Cafe Italian Bistro. Pay: $45000 / year Benefits: Health insurance Dental insurance Life insurance Vision insurance Other Job types: Full-time Education: High school degree Work location: On-site

ESSENTIAL DUTIES: Grill, sauté, broil, cut Prime Rib, set and present plates, use fryer, cut meat. Carry miscellaneous weights up to 75lbs. Extensive cleaning from ceiling to floor is mandatory. Read and write as well as verbally communicate. Physical functions: Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write Mental functions: Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Grill: Read ticket, make sandwiches, place various food items on grill, and then grill them, interact in very close quarters. Sauté: Read ticket, sauté (pan cook) various items Broil: Select correct items, broil various items to correct temperature, place item onto plate, read tickets, stock various items, interact in very close quarters Cut Prime Rib: Read ticket and select correct temperature of Prime Rib. Remove and place Prime Rib on cutting area, slice proper size, weigh and replace Prime. Place cut piece on plate. Interact in very close quarters. Set and Present Plates: Read ticket, select correct plate size, organize plates, check order, check ticket times, interact in very close quarters. Fry: Read ticket, select breading, select and fry various items. Place in fryer basket, select times for items on computerized fryer, remove items from basket, place in warmer, then organize and place on appropriate place. Interact in very close quarters. Preparation for all food items according to company policy and procedure. OUTPUT: Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination. EQUIPMENT, AIDS, TOOLS, MATERIALS: Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors. Controls: knobs, levers toggles, that reach from head to toe. Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc. Materials: Various foods. Some chemicals for cleaning. Aids: Various pots and pans, carts, utensils scales, back support belts available. WORKING CONDITIONS: 70 to 110 degrees indoor/ outdoor, humid and wet Medium to high noise level Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls Exposed to odors, gases, fumes Bright light level Ventilation moderate to low Radiation (microwave) Cramped spaces SUPERVISION CONTROL: Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners. About Pasta Cafe Join our team! Pay: $15 / hour Job types: Full-time Schedule: Other Education: No education required Work location: On-site

Please complete this application and email us your resume to Debra and we will be in touch. The Assistant Manager, under the supervision of the General Manager, is responsible for planning, directing, and coordinating operations and personnel for a single restaurant. In the absence of the General Manager, the Assistant Manager directs restaurant operations to ensure compliance with the corporation, health and safety standards and acceptable financial performance. PERFORMANCE & DUTIES Monitors all restaurant operations and conditions to ensure the quality of the food and customer service is to the highest standards. Monitoring includes; employee job performance, food & labor costs, budgets, sales, food & beverage preparation, storage, inventory & preparation. Vendor invoices, food ordering, & accepting deliveries. Must be able to accurately & efficiently count money, do reports, and have some computer knowledge. Must know, understand and be able to enforce company policies & procedures. Must be an effective supervisor & communicator. Documents events in the Redbook/Manager's log. Must be able to rectify guest complaints Assists with interviews, schedules, & disciplining employees. Responsible for guest satisfaction with their food quality & service. Assist the General Manager with effective cost controls & profitability. Assigns duties and responsibilities to employees depending on the needs of the restaurant. Make sure all areas of the restaurant are stocked, clean, and in proper working order. Ability to work in any position in the restaurant at any given time. Keep your employees motivated, resolve conflicts, and make hard decisions. Create schedules and order supplies. Aware of health & safety standards. Maintains documentation in employee personnel files. Responsible for all aspects of the restaurant on the General Manager's day off. QUALIFICATIONS One year or more full service or fast food Management experience required. Exercises good judgment. Must be enthusiastic, cooperative, & willing to adapt. Outgoing personality. Meets people easily. Problem solver. Must possess good decision-making skills. Willingness to work a flexible schedule. Strong stamina to work long or split shifts. Attention to details is essential. Ability to work well under pressure, handle multiple projects, & meet deadlines. Highly organized. Must be efficient in time management & a multi-tasker. Must be able to work days, evenings, weekends, & holidays. Must be able to bend, kneel, squat, stand, and lift heavy objects as needed. BENEFITS Advancement opportunities. Salary is negotiable based on experience. Possibility of relocation. Sign on Bonus. Competitive Wages. Excellent work environment. Two weeks of paid vacation after one year Direct Deposit. Medical, Dental, Vision & Life Insurance. Monthly Bonuses About Pasta Cafe Join our team! Pay: $45000 / year Benefits: Health insurance Dental insurance Vision insurance Life insurance Other Job types: Full-time Education: High school degree Work location: On-site

ESSENTIAL DUTIES: Greet and seat guests. Communicate features. Answer telephone, take reservations, take out orders. Take guests food/ beverage orders. Read order chits. Serve food and beverages, checking for completion and proper order. Clear/Clean/ Reset tables. Enter orders into computer system. Service all tables. Stock stations. Transport soiled dishes and/or soiled dish tubs, where applicable. Keep floors clean. Tender guest checks, make change. Re-fill liquids. Perform opening/ closing duties, i.e. gather from walk-in cooler, dry storage, dish room, roll silverware, slice desserts, place foods into containers, etc. Physical functions: Adjust, bend, clean, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain, open, place, pour, print, pull, push, remove, separate, sort, speak, transport, turn, unload, write. Mental functions: Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify. METHODS, TECHNIQUES AND PROCEDURES: Physically approach guests at their table. Verbally communicate features to guests. Verbally instruct guests to visit the salad bar, if applicable. Verbally take and write down food and beverage orders. Physically enter food order into computer system. Deliver beverages to guests, using a tray. Calculate length of time for food to be prepared. Hand deliver food items to guests (tray delivery, where applicable). Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. METHODS, TECHNIQUES AND PROCEDURES Carry soiled dishes and/or soiled dish tubs to dish area. Use a carpet sweeper for floors. Carry and set up high chairs and booster seats. OUTPUT: Greet guests at table promptly. Write orders accurately. Calculate food times accurately. Prompt food and beverage delivery. Clear/Clean tables 40 seconds after guest's departure. Always circulate through dining room. Assist in seating guests. Assist other servers in maintaining overall service levels. All of the Cocktail/ Food server duties require immediate attention. The greeting, seating, reciting features in order for the guest to be comfortable and informed; circulating the dining room and assisting each other in pouring drinks and running food to ensure proper service levels, are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun. WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas i.e.: steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. About Farley's Pub Join our team! Pay: $4 / hour Job types: Part-time Education: No education required Work location: On-site

ESSENTIAL DUTIES: Grill, sauté, broil, cut Prime Rib, set and present plates, use fryer, cut meat. Carry miscellaneous weights up to 75lbs. Extensive cleaning from ceiling to floor is mandatory. Read and write as well as verbally communicate. Physical functions: Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write Mental functions: Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Grill: Read ticket, make sandwiches, place various food items on grill, and then grill them, interact in very close quarters. Sauté: Read ticket, sauté (pan cook) various items Broil: Select correct items, broil various items to correct temperature, place item onto plate, read tickets, stock various items, interact in very close quarters Cut Prime Rib: Read ticket and select correct temperature of Prime Rib. Remove and place Prime Rib on cutting area, slice proper size, weigh and replace Prime. Place cut piece on plate. Interact in very close quarters. Set and Present Plates: Read ticket, select correct plate size, organize plates, check order, check ticket times, interact in very close quarters. Fry: Read ticket, select breading, select and fry various items. Place in fryer basket, select times for items on computerized fryer, remove items from basket, place in warmer, then organize and place on appropriate place. Interact in very close quarters. Preparation for all food items according to company policy and procedure. OUTPUT: Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination. EQUIPMENT, AIDS, TOOLS, MATERIALS: Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors. Controls: knobs, levers toggles, that reach from head to toe. Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc. Materials: Various foods. Some chemicals for cleaning. Aids: Various pots and pans, carts, utensils scales, back support belts available. WORKING CONDITIONS: 70 to 110 degrees indoor/ outdoor, humid and wet Medium to high noise level Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls Exposed to odors, gases, fumes Bright light level Ventilation moderate to low Radiation (microwave) Cramped spaces SUPERVISION CONTROL: Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners. About Farley's Pub Join our team! Pay: $15 / hour Job types: Part-time Education: No education required Work location: On-site

ESSENTIAL DUTIES: Prepare salads, appetizers, and various foods outlined on the food item prep sheet. Carry miscellaneous weights up to 75lbs. Extensive cleaning from ceiling to floor is mandatory. Read and write as well as verbally communicate. Physical functions: Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write Mental functions: Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Cut meats and fish: Select, weigh and record proper meat/ fish for the day. Select and sharpen knives, cut meat/ fish properly, obtain proper percentages, wrap and date and return to cooler all in a certain time frame. Interact in limited space. Prepare salads, appetizers, various foods on food item prep list: Select various items and quantity to be prepared for that day, record items that need to be prepared and that are prepared. Slice, chop, cut, trim, etc. various items in a certain time frame. Interact in limited space. ALL THE ESSENTIAL DUTIES OUTLINED ABOVE INCLUDE: Extensive cleaning after every shift from floor to ceiling Ladder use Lifting weights up to 75 lbs. Preparation in a certain time frame (usually all tasks to be completed in a 7-9 hour shift). Preparation for all food items according to company policy and procedure OUTPUT: Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination. EQUIPMENT, AIDS, TOOLS, MATERIALS: Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors. Controls: knobs, levers toggles, that reach from head to toe. Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc. Materials: Various foods. Some chemicals for cleaning. Aids: Various pots and pans, carts, utensils scales, back support belts available WORKING CONDITIONS: 70 to 110 degrees indoor/ outdoor, humid and wet Medium to high noise level Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls Exposed to odors, gases, fumes Bright light level Ventilation moderate to low Radiation (microwave) Cramped spaces SUPERVISION CONTROL: Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners. About Farley's Pub Join our team! Pay: $14 / hour Job types: Full-time Education: No education required Work location: On-site

ESSENTIAL DUTIES: Greet and seat guests. Communicate features. Answer telephone, take reservations, take out orders. Take guests food/ beverage orders. Read order chits. Serve food and beverages, checking for completion and proper order. Clear/Clean/ Reset tables. Enter orders into computer system. Service all tables. Stock stations. Transport soiled dishes and/or soiled dish tubs, where applicable. Keep floors clean. Tender guest checks, make change. Re-fill liquids. Perform opening/ closing duties, i.e. gather from walk-in cooler, dry storage, dish room, roll silverware, slice desserts, place foods into containers, etc. Physical functions: Adjust, bend, clean, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain, open, place, pour, print, pull, push, remove, separate, sort, speak, transport, turn, unload, write. Mental functions: Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify. METHODS, TECHNIQUES AND PROCEDURES: Physically approach guests at their table. Verbally communicate features to guests. Verbally instruct guests to visit the salad bar, if applicable. Verbally take and write down food and beverage orders. Physically enter food order into computer system. Deliver beverages to guests, using a tray. Calculate length of time for food to be prepared. Hand deliver food items to guests (tray delivery, where applicable). Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. METHODS, TECHNIQUES AND PROCEDURES Carry soiled dishes and/or soiled dish tubs to dish area. Use a carpet sweeper for floors. Carry and set up high chairs and booster seats. OUTPUT: Greet guests at table promptly. Write orders accurately. Calculate food times accurately. Prompt food and beverage delivery. Clear/Clean tables 40 seconds after guest's departure. Always circulate through dining room. Assist in seating guests. Assist other servers in maintaining overall service levels. All of the Cocktail/ Food server duties require immediate attention. The greeting, seating, reciting features in order for the guest to be comfortable and informed; circulating the dining room and assisting each other in pouring drinks and running food to ensure proper service levels, are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun. WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas i.e.: steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. About Farley's Pub Join our team! Pay: $4 / hour Job types: Part-time Education: No education required Work location: On-site

Please complete this application and email us your resume to Debra and we will be in touch. The Assistant Manager, under the supervision of the General Manager, is responsible for planning, directing, and coordinating operations and personnel for a single restaurant. In the absence of the General Manager, the Assistant Manager directs restaurant operations to ensure compliance with the corporation, health and safety standards and acceptable financial performance. PERFORMANCE & DUTIES Monitors all restaurant operations and conditions to ensure the quality of the food and customer service is to the highest standards. Monitoring includes; employee job performance, food & labor costs, budgets, sales, food & beverage preparation, storage, inventory & preparation. Vendor invoices, food ordering, & accepting deliveries. Must be able to accurately & efficiently count money, do reports, and have some computer knowledge. Must know, understand and be able to enforce company policies & procedures. Must be an effective supervisor & communicator. Documents events in the Redbook/Manager's log. Must be able to rectify guest complaints Assists with interviews, schedules, & disciplining employees. Responsible for guest satisfaction with their food quality & service. Assist the General Manager with effective cost controls & profitability. Assigns duties and responsibilities to employees depending on the needs of the restaurant. Make sure all areas of the restaurant are stocked, clean, and in proper working order. Ability to work in any position in the restaurant at any given time. Keep your employees motivated, resolve conflicts, and make hard decisions. Create schedules and order supplies. Aware of health & safety standards. Maintains documentation in employee personnel files. Responsible for all aspects of the restaurant on the General Manager's day off. QUALIFICATIONS One year or more full service or fast food Management experience required. Exercises good judgment. Must be enthusiastic, cooperative, & willing to adapt. Outgoing personality. Meets people easily. Problem solver. Must possess good decision-making skills. Willingness to work a flexible schedule. Strong stamina to work long or split shifts. Attention to details is essential. Ability to work well under pressure, handle multiple projects, & meet deadlines. Highly organized. Must be efficient in time management & a multi-tasker. Must be able to work days, evenings, weekends, & holidays. Must be able to bend, kneel, squat, stand, and lift heavy objects as needed. BENEFITS Advancement opportunities. Salary is negotiable based on experience. Possibility of relocation. Competitive Wages. Sign on Bonus. Excellent work environment. Two Weeks Paid Vacation after one year. Direct Deposit. Medical, Vision, Dental & Life Insurance. Monthly Bonuses About Farley's Pub Join our team! Pay: $45000 / year Benefits: Vision insurance Health insurance Dental insurance Other Job types: Full-time Schedule: Other Education: High school degree Work location: On-site

Position Overview Manages floor operations to achieve service excellence with a focus on customer service, staff leadership, performance management and development. Achieves the overall goals of the organization through effective workforce and inventory cost control. This position reports directly to either an Operations Director or Director, Event Technology at locations producing greater than three million dollars in revenue. Key Job Responsibilities Operations Management • Manages the daily floor activities and workflow of technicians to ensure that all equipment and services are delivered on time, in good working condition and as specified by clients and the hotel. • Provides direct supervision of team members including scheduling and time keeping. • Ensures that billing is reviewed and approved by clients, and advises the Director and/or Sales Manager of any potential challenges. • Ensures that daily equipment sheets are updated and properly completed. • Manages inventory control procedures to maintain proper inventory levels while also maintaining safety, security, and quality assurance of equipment. • Attends BEO, Pre-Cons, and pre-production meetings as needed. • Delegates tasks as appropriate. Customer Service • Reviews quotes and provides recommendations for cost efficiencies in accordance with the company's standard operating procedures. • Supervises and mentors operational staff to ensure client satisfaction and revenue maximization via onsite upselling. • Provides outstanding customer service by establishing excellent working relationships with internal and external clients, team members, neighboring Encore properties and all vendors. Mentors Technicians to also provide this superior level of customer service. • Meets with guests' onsite to ensure that their needs are met and the equipment setup is working properly. • Portrays a polished, professional image according to the guidelines in the Employee Guide and/or hotel standards and ensures the team adheres to the same standards. People Development & Training • Promotes and reinforces a positive working environment centered on Encore core values. • Hire, develop, lead and motivate a talented team of technicians and operational support staff. • Promote and drive professional development and training efforts to improve overall business acumen, technical knowledge and service to the field. •Manage human resource related issues including performance management, salary administration and training and development. • Effectively utilizes applicable company computer systems and software programs and ensure team members are properly trained. • Registers and recommends team members for additional training opportunities as needed. Job Requirements • High School Diploma is required. Bachelor's degree is preferred. • 4+ years of audio visual and customer service/hospitality experience including 2+ years of supervisory experience OR completion of Encore's Accelerations Development Operations Program (ADOP). • Experience leading workflow and team members. • Working knowledge of audio visual equipment in a live show environment • Proficiency with the use of computer hardware • Proficiency with computer software and programs, including the Internet and Microsoft Office • Effective leadership abilities and customer satisfaction focus. Competencies • Communication • Exceeding Customer Expectations • People Development • Building Teamwork • Building Organizational Commitment • Concern for Quality Work Environment Work is performed in a hotel/convention center environment with moderate exposure to outdoor temperatures and to dirt, sand and/or dust. The working conditions will vary between moderately quiet to noisy volumes. Team members will use high-end audio visual equipment and electrical components, and will be exposed to heights via lifts and ladders. Team members may be asked to work in multiple hotel locations. Working times will include irregular hours and on-call status including days, evenings, weekends and holidays. Team members must adhere to appearance guidelines as defined by Encore based on an individual hotel or a representation of hotels in that city or area.

Job Summary The Night Auditor is responsible for the preparation and disposition of all Night Audit work. Responsible for the front desk operation during the overnight shift (Typically 11pm-7am). Primary responsibilities include: registering guests making reservations preparing daily reports balancing transactions and conducting security walks. Responsibilities QUALIFICATIONS: At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required. College course work in related field helpful. Previous supervisory responsibility preferred. Must be able to work independently and with minimal supervision. Knowledge of Accounting Principles. Must be able to problem solve and troubleshoot in order to resolve guest issues that may arise and respond to emergency situations. Must be proficient in Windows operating systems company approved spreadsheets and word processing. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be able to work with and understand financial information and data and basic arithmetic functions. Must be able to work in a self-managed environment. Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests. Must maintain composure and objectivity under pressure. RESPONSIBILITIES: Approach all encounters with guests and associates in a friendly service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Maintain a friendly and warm demeanor at all times. Initiate and complete the End of Day process. Run all reports as required for Food and Beverage audit. Complete the Night Audit checklist for computer procedures daily. Balance the day's work (i.e. movie revenue telephone postings valet laundry server's and desk agent's paperwork etc.). Maintain cashiering responsibilities as per Front Office procedures according to Aimbridge Hospitality standards. Maintain Front Office computer system operation according to Aimbridge Hospitality standards. Fulfill all Front Office functions between the hours of 11:00 p.m. and 7:00 a.m. Follow up to ensure periodic checks by the Midnight House Attendant are made of building and guest corridors to ensure all areas are locked and secured (property specific) Handle and follow through on all guest requests daily from 11:00 p.m. until 7:00 a.m. Follow safety and emergency procedures according to Aimbridge Hospitality standards. Maintain proper record keeping (i.e. log books etc.) according to Aimbridge Hospitality standards. Be familiar with all Aimbridge Hospitality's policies and house rules. Complete the initial direct bills daily and place on the Property Accountant's desk; Attach all folio/banquet check back-up to the bills. Maintain radio contact with other associates during entire shift. Have a working knowledge of security procedures. Ensure associates are at all times attentive friendly helpful and courteous to all guests managers and fellow associates. Prepare and distribute the Daily Flash Report as needed. Transfer the master or house accounts as necessary. Distribute work (i.e. revenue printouts charge and paid folios vouchers and checks etc.) as directed by S.O.P.'s. Train any new Night Auditors as requested by management. Run morning reports according to Aimbridge Hospitality procedures. Assign delivery of newspapers daily. Deliver or assign delivery of Express Check-Out's. Follow up to ensure that nightly walk-through includes removal of all room service trays and straightening of pool and Jacuzzi area (property specific) Handle items for “Lost and Foundâ€_ according to the standard. Complete any reports as requested by management in a timely manner. Complete any miscellaneous duties as required (i.e. resetting Food and Beverage P.O.S. where necessary distribution of credit 'Watch List' and preparation of daily revenue summary). As applicable to the hotel may assist guests with food orders and serve food and beverage items to guests in a friendly professional and timely manner; demonstrates suggestive selling techniques and maintains a clean organized environment for guests. Attend meetings as required by management. Perform any other duties as requested by the Guest Services Manager or any other member of management. Property Details WoodSpring Suites Jacksonville I-295 East is a new type of extended-stay hotel designed with an unparalleled commitment to the comfort, privacy, and peace of mind of our guests. Guests have the choices of nightly, weekly, monthly and extended stay rates. Pet-friendly hotel with pet-friendly hotel rooms. WoodSpring Suites Jacksonville I-295 East is within 15 miles of Jacksonville International Airport, providing those traveling for business, leisure, school, medical, military or those simply moving to the area, a lodging option that includes basic home amenities with the convenience of a hotel. Guests have the option of three room types, all remarkably clean with in-room kitchens, free wi-fi (free wireless internet), free parking and access to our 24/7 laundry facility and vending. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan

Porters do a bit of everything to keep businesses running cleanly and smoothly. Similar to custodians and janitors, porters work to make sure that all types of buildings are neat, clean, free from clutter and safe. Custodians spend their days picking up trash, sweeping, mopping, vacuuming, or using industrial cleaning equipment to clean floors, cleaning and stocking bathrooms. WHAT'S IN IT FOR YOU: Competitive Weekly Pay $11.50 - $15 / hour Schedule Flexibility: Day/Evening/Overnight Shifts (subject to city, county, and state requirements) Discounted Meals Opportunities for Career Development and Growth Whataburger Family Foundation and Scholarship Program Medical Benefits Whatagames (Ask us about this!) Required: Experience: (Minimum experience the job requires.) 0-6 months' experience in general industry. Demonstrated ability to communicate and maintain an effective working relationship with management and co-workers. Demonstrated ability to work in a team environment. Knowledge: (Level of knowledge required to perform the job effectively.) Some knowledge of the organization and its functions. Some knowledge of working practices, procedures and techniques. Education: (Minimum formal education the job requires.) High school diploma/GED, equivalent work experience, or is attending high school, or educational equivalent, e.g., home school or primary vocational programs. Physical: (Minimum physical requirement to perform the job effectively.) Must be able to manually lift and move up to 50 lbs. frequently. Must have the ability to stand during entire shift. Ability to reach, bend, stoop, lift, shake, stir, pour, carry, and push frequently. Ability to read (orders on tickets, menu board, receipts, etc.). Frequent contact/immersion of hands in water, cleaning and sanitation solutions, meat products, poultry products, seafood, and produce items. Frequent washing of hands. Other: Team Member and Company will mutually agree on their availability based on needs of the restaurant. Working conditions exist to satisfactorily fulfill job responsibilities. Must be able to work overtime occasionally. Preferred: Professional Certification: Food Safety Certification (may vary based on city, county and state requirements)