dining services manager

University of North Texas

<div>Title: Assistant Director, Senior Leadership - UNT Dining Services, Bruceteria

Employee Classification: Assistant Dir, Dining Services

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Dining-Residential-163720

Job Location: Denton

Salary: salary commensurate with experience

FTE: 1.000000

Retirement Eligibility: TRS Eligible
About Us - Values Overview
<div>
Welcome to the University of North Texas System. The UNT System includes the University of North Texas in Denton and Frisco, the University of North Texas at Dallas and UNT Dallas College of Law, and University of North Texas Health Fort Worth. We are the only university system based exclusively in the robust Dallas-Fort Worth region. We are growing with the North Texas region, employing more than 14,000 employees, educating a record 49,000+ students across our system, and awarding nearly 12,000 degrees each year.</div>
<div></div>
<div>We are one team comprised of individuals who are committed to excellence, curiosity and innovation. We are transforming lives and creating economic opportunity through education. We champion a people-first values-based culture where We Care about each other and those we serve. We believe that we are Better Together because we foster an environment of respect, belonging, and access for all. We demonstrate Courageous Integrity through setting exceptional standards and acting in the best interest of our communities. We are encouraged to Be Curious about opportunities for learning, creating, discovering, and innovating, and are encouraged to learn from failure. Show Your Fire by joining our team and exhibiting your passion and pride in your work as part of our UNT System team.</div>
<div></div>
<div>Learn more about the UNT System and how we live our values at www.UNTSystem.edu.</div> 
<div></div>
Department Summary

It&rsquo;s About the Food! 
Why work for UNT Dining? Our employees explain. &ndash; YouTube 
 
As the largest self-supported food service department in North Texas, UNT Dining Services is setting the standard for campus dining. With five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering, the department is led by a team of professionally trained chefs and hospitality experts. UNT is recognized as a national leader in university dining, known for its innovative, trendsetting approach and award-winning culinary talent. 
 
UNT Dining Services is home to Mean Greens Caf&eacute;, the nation&rsquo;s first 100% vegan collegiate dining hall, and Kitchen West, Texas&rsquo; first and only university dining hall certified Free From&trade; the Big 8 food allergens and gluten. In 2021, UNT introduced Eagle Landing, the university&rsquo;s first standalone dining hall, inspired by urban food halls and featuring seven distinct restaurant concepts&mdash;all available for a single Meal Plan swipe. 
 
Recognized for excellence, UNT was ranked No. 2 nationwide for best college food by Delish.com. The department is also the proud recipient of the prestigious Loyal E. Horton Award and the Vegan Recipe Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT plays an active role in pioneering research on plant-forward diets, food waste reduction, and consumer food choices, all while advancing the principles of healthy, sustainable menus.
Position Overview

The Assistant Director / General Manager at Bruce Dining plays a vital leadership role in delivering an exceptional, high-volume residential dining experience. This position oversees all culinary and operational functions, ensuring high-quality food, efficient service, and a strong commitment to sustainability, wellness, and student satisfaction in an all-you-care-to-eat environment. 
 
This role provides both strategic direction and hands-on management, leading menu development, food production, and daily operations while maintaining strict compliance with health, safety, and dietary standards. The Assistant Director / General Manager is also responsible for supervising, training, and developing culinary and service staff to ensure consistent performance and a positive dining experience. 
 
Working collaboratively with campus partners, this leader supports initiatives focused on nutrition, sustainability, and innovation, helping to meet the evolving needs of the student population. This position is critical to maintaining operational excellence, regulatory compliance, and the ability to deliver high-quality, student-centered dining services. 
 
The ideal candidate is a strong, forward-thinking leader with experience in high-volume food service operations, a passion for culinary excellence, and a commitment to sustainability and team development.
Minimum Qualifications

Bachelor's degree in related field and four years of professional related experience; or any equivalent combination of education, training and experience.
Knowledge, Skills and Abilities

Maintains a visual sense of urgency at all times. Able to quickly diagnose food operational problems and take immediate corrective action. Communicates complex information with physical action and personal presence instead of relying solely on words. Skill in performing under the stress of frequent interruptions and/or distractions. Ability to prioritize. Skill in working independently and following through on assignments with minimal direction.
Preferred Qualifications

The position requires strong leadership, excellent organizational skills, and a passion for providing exceptional dining experiences in a collegiate environment. Experience in managing large-scale food service operations and knowledge of dietary restrictions is preferred.
Required License/Registration/Certifications

ServSafe Certification (or equivalent) in food safety and sanitation, or can obtain within 6 months.
Job Duties
<ul>
<li>Ensures high-quality and safe meal service by effectively managing and leading daily operations. Oversees menu planning, focusing on fresh, seasonal ingredients, and keeps it updated using the Food Pro system. Maintains taste and visual standards for all food and promptly addresses any issues to uphold dining quality.</li>
<li>Provides strong leadership by training, supervising, and evaluating team members. Develops and delivers training programs and ensures adherence to food safety practices. Quickly addresses issues such as poor merchandising, food prep, sanitation, unsafe work conditions, and incorrect allergen labeling.</li>
<li>Creates a positive work environment and enhances customer satisfaction by delivering an exceptional dining experience with high-quality food and friendly service. Improves kitchen efficiency to reduce wait times and ensures food safety to provide safe, top-quality meals for customers.</li>
<li>Ensures adherence to University policies, health codes, and safety standards by regularly reviewing practices for compliance. Oversees kitchen operations to maintain strict adherence to HACCP and SOP processes at all times.</li>
</ul>
Physical Requirements

Sedentary work that primarily involves sitting/standing. 
Repeating motions that may include the wrists, hands and/or fingers. 
Moving about to accomplish tasks or moving from one worksite to another. 
Lifting and Moving objects up to 50 pounds. 
Communicating with others to exchange information.
Environmental Hazards

No adverse environmental conditions expected. 
Noisy environments.
Work Schedule

Hours Vary
Driving University Vehicle

Yes
Security Sensitive

This is a Security Sensitive Position.
Special Instructions

Applicants must submit a minimum of two professional references as part of their application. If needed, additional references can be added after the application has been submitted.
Benefits

For information regarding our Benefits, click here.
EEO Statement

The University of North Texas System is firmly committed to equal opportunity and does not permit &ndash;and takes actions to prevent &ndash; discrimination, harassment (including sexual violence, domestic violence, dating violence and stalking), and retaliation on the basis of race, color, religion, national origin, sex, age, disability, genetic information, or veteran status in its application, employment practices, and facilities; nor permits race, color, national origin, religion, age, disability, veteran status, or sex discrimination and harassment in its admissions processes, and educational programs and activities. UNT System Administration promptly investigates complaints of discrimination, harassment, and related retaliation and takes remedial action when appropriate. System Administration also takes actions to prevent retaliation against individuals who oppose any form of harassment or discriminatory practice, file a charge or report, or testify, assist, or participate in a related investigation or proceeding.</div>

Assistant Director, Senior Leadership - UNT Dining Services, Bruceteria

<div>Title: Associate Director, Senior Leadership - UNT Dining Services, Eagle Landing

Employee Classification: Executive Chef

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Dining-Residential-163720

Job Location: Denton

Salary: salary commensurate with experience

FTE: 1.000000

Retirement Eligibility: TRS Eligible
About Us - Values Overview
<div>
Welcome to the University of North Texas System. The UNT System includes the University of North Texas in Denton and Frisco, the University of North Texas at Dallas and UNT Dallas College of Law, and University of North Texas Health Fort Worth. We are the only university system based exclusively in the robust Dallas-Fort Worth region. We are growing with the North Texas region, employing more than 14,000 employees, educating a record 49,000+ students across our system, and awarding nearly 12,000 degrees each year.</div>
<div></div>
<div>We are one team comprised of individuals who are committed to excellence, curiosity and innovation. We are transforming lives and creating economic opportunity through education. We champion a people-first values-based culture where We Care about each other and those we serve. We believe that we are Better Together because we foster an environment of respect, belonging, and access for all. We demonstrate Courageous Integrity through setting exceptional standards and acting in the best interest of our communities. We are encouraged to Be Curious about opportunities for learning, creating, discovering, and innovating, and are encouraged to learn from failure. Show Your Fire by joining our team and exhibiting your passion and pride in your work as part of our UNT System team.</div>
<div></div>
<div>Learn more about the UNT System and how we live our values at www.UNTSystem.edu.</div> 
<div></div>
Department Summary

It&rsquo;s About the Food! 
Why work for UNT Dining? Our employees explain. &ndash; YouTube 
 
As the largest self-supported food service department in North Texas, UNT Dining Services is setting the standard for campus dining. With five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering, the department is led by a team of professionally trained chefs and hospitality experts. UNT is recognized as a national leader in university dining, known for its innovative, trendsetting approach and award-winning culinary talent. 
 
UNT Dining Services is home to Mean Greens Caf&eacute;, the nation&rsquo;s first 100% vegan collegiate dining hall, and Kitchen West, Texas&rsquo; first and only university dining hall certified Free From&trade; the Big 8 food allergens and gluten. In 2021, UNT introduced Eagle Landing, the university&rsquo;s first standalone dining hall, inspired by urban food halls and featuring seven distinct restaurant concepts&mdash;all available for a single Meal Plan swipe. 
 
Recognized for excellence, UNT was ranked No. 2 nationwide for best college food by Delish.com. The department is also the proud recipient of the prestigious Loyal E. Horton Award and the Vegan Recipe Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT plays an active role in pioneering research on plant-forward diets, food waste reduction, and consumer food choices, all while advancing the principles of healthy, sustainable menus.
Position Overview

The Associate Director at Eagle Landing is a senior leadership role within UNT Dining, responsible for providing strategic direction and operational oversight for the university&rsquo;s flagship, high-volume dining facility. Serving thousands of students daily in an all-you-care-to-eat environment, this position ensures excellence across culinary operations, guest experience, financial performance, and team leadership. 
 
This role oversees all aspects of the operation, including menu innovation, food production, service delivery, and financial management. Working closely with the Assistant Director / General Chef Manager, this position ensures alignment between culinary strategy and day-to-day execution, driving consistency, quality, and innovation across all dining platforms. 
 
The Associate Director drives continuous improvement, ensuring high standards in food quality, consistency, and customer satisfaction while aligning with UNT Dining&rsquo;s priorities in sustainability, wellness, and student engagement. The position also leads compliance efforts, ensuring adherence to all health, safety, and dietary regulations, and promotes responsible sourcing and sustainable practices. 
 
A key focus is building and developing high-performing teams through effective recruitment, training, and succession planning, while fostering a collaborative workplace culture. In addition, this leader manages budgets, forecasting, cost controls, and operational data to support strategic planning and long-term growth. 
 
This role is essential to maintaining operational consistency, regulatory compliance, and the capacity to meet evolving student needs in a dynamic, high-demand dining environment. The ideal candidate is an experienced, strategic leader with a strong background in high-volume food service operations, financial management, and team development, along with a passion for innovation and student-centered dining excellence.
Minimum Qualifications

Bachelor's degree in related field and five years of professional related experience; or any equivalent combination of education, training, and experience.
Knowledge, Skills and Abilities

This position requires extensive knowledge of food safety regulations and advanced expertise in managing high-volume culinary operations. The ideal candidate demonstrates strong leadership in coordinating kitchen activities, maintaining standards, and meeting strict production timelines. They possess excellent problem-solving and communication skills, with the ability to train staff, standardize processes, and enforce procedures effectively. Success in this role also requires strong organizational and time management abilities, the capacity to perform under pressure in fast-paced environments, and a consistent focus on delivering high-quality, on-time results with minimal supervision.
Preferred Qualifications

The ideal candidate holds a degree in hospitality, culinary arts, or a related field and brings several years of progressive leadership experience in high-volume food service or dining operations. Preferred candidates will have a ServSafe Manager Certification (or the ability to obtain it), along with strong experience in financial management, staff development, and both front- and back-of-house operations. A background in menu development, sustainability initiatives, and the use of food service systems and data-driven tools is highly valued, with culinary certifications considered a plus.
Required License/Registration/Certifications 

Job Duties
<ul>
<li>Provide strategic oversight of dining operations, ensuring the consistent delivery of high-quality, safe, and efficient meal service across all platforms. Establish performance expectations and monitor operational outcomes to align with departmental and university standards.</li>
<li>Direct and approve menu strategy in collaboration with culinary leadership, emphasizing innovation, seasonality, and alignment with nutrition and sustainability goals. Oversee the effective use of systems such as FoodPro to ensure accuracy, consistency, and continuous menu improvement.</li>
<li>Set and enforce standards for food quality, presentation, and guest experience, utilizing data, feedback, and operational audits to drive continuous improvement and quickly resolve systemic issues impacting dining quality.</li>
<li>Lead organizational development by overseeing recruitment, training strategy, performance management, and succession planning for management and frontline staff. Ensure training programs and food safety practices are consistently implemented and aligned with best practices.</li>
<li>Foster a high-performance, customer-focused culture that prioritizes an exceptional dining experience, operational efficiency, and team engagement. Champion initiatives that enhance service quality, reduce wait times, and improve overall operational effectiveness.</li>
<li>Ensure full compliance with university policies, health regulations, and safety standards by establishing accountability systems, conducting regular audits, and reinforcing adherence to HACCP and standardized operating procedures across all areas of operation.</li>
</ul>
Physical Requirements

Sedentary work that primarily involves sitting/standing. 
Repeating motions that may include the wrists, hands and/or fingers. 
Moving about to accomplish tasks or moving from one worksite to another. 
Lifting and Moving objects up to 50 pounds. 
Communicating with others to exchange information.
Environmental Hazards

No adverse environmental conditions expected. 
Noisy environments.
Work Schedule

Hours Vary
Driving University Vehicle

Yes
Security Sensitive

This is a Security Sensitive Position.
Special Instructions

Applicants must submit a minimum of two professional references as part of their application. If needed, additional references can be added after the application has been submitted.
Benefits

For information regarding our Benefits, click here.
EEO Statement

The University of North Texas System is firmly committed to equal opportunity and does not permit &ndash;and takes actions to prevent &ndash; discrimination, harassment (including sexual violence, domestic violence, dating violence and stalking), and retaliation on the basis of race, color, religion, national origin, sex, age, disability, genetic information, or veteran status in its application, employment practices, and facilities; nor permits race, color, national origin, religion, age, disability, veteran status, or sex discrimination and harassment in its admissions processes, and educational programs and activities. UNT System Administration promptly investigates complaints of discrimination, harassment, and related retaliation and takes remedial action when appropriate. System Administration also takes actions to prevent retaliation against individuals who oppose any form of harassment or discriminatory practice, file a charge or report, or testify, assist, or participate in a related investigation or proceeding.</div>

Associate Director, Senior Leadership - UNT Dining Services, Eagle Landing

Restaurant Associates

<div>Position Title: Operations Manager Delta One JFK
Pay Grade: 14
Reports To:
Salary: $73,000-$75,000
Other Forms of Compensation: 
Become part of Restaurant Associates, the industry&rsquo;s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! 
This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the &lsquo;job search&rsquo; in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on &lsquo;referral tracking.&rsquo; For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com.<div><div><div><h2 class="jobSectionHeader">
Job Summary</h2>
</div><div>Embark on a hospitality adventure as our Operations Manager for the Delta One lounge at JFK. In this role, you'll craft exceptional dining experiences and lead operations from the ground up. If you're a hospitality expert with a flair for innovation and eager to make your mark in our exciting new venture, join us in creating exceptional dining experiences 
Working as a Operations Manager you are responsible for the effective execution of service. You will always ensure and implement the Standards of Excellence, as determined by the location, company and the client are met. This position will be in charge of managing and staffing the entire front of the house staff.
Key Responsibilities:
<ul><li>Hires, trains, and develops all FOH restaurant staff in fine dining service standards</li><li>
Maintains schedules, payroll and other administrative support to maintain food and beverage cost controls including inventory and pars</li><li>
Organizes and conducts pre-shift and departmental meetings daily</li><li>
Maintains communication with all departments to ensure customer service needs are met</li><li>
Creates seating charts and station assignments daily, following up with support staff of daily expected business</li><li>
Maintains all reservation systems and books to accommodate business demands</li><li>
Creates side work assignments and ensures completion with wait staff</li><li>
Maintains the highest level of service to client/guest, ensuring their satisfaction</li><li>
Maintains cleanliness and presentation of dining room area</li><li>
Investigates and resolves all client/guest complaints in a timely, professional, diplomatic manner</li></ul>
Preferred Qualifications:<ul><li>
Bachelor&rsquo;s Degree preferably in hospitality, or equal fine dining experience</li><li>
Six to eight years of upscale fine dining with at least three year of management experience</li><li>
Cash handling and reconciliation of cash banks and POS systems</li><li>
Ability to hire, develop, train, coach and counsel hourly associates</li><li>
Ability to plan, market and execute special events/promotions</li><li>
Ability to monitor and track budgets and expenditures</li><li>
Excellent written and verbal communication skills</li><li>
Excellent knowledge of customer service techniques and current service standards</li><li>
Must be able to remain poised and focused under pressure</li><li>
Knowledge of basic office programs, Microsoft Word, Excel, Outlook, as well as reservations systems</li><li>
Conformity to the highest standards of personal integrity and ethical behavior</li><li>
Professional appearance and demeanor required</li></ul></div></div></div> 
Apply to Restaurant Associates today!
Restaurant Associates is a member of Compass Group USA
Click here to Learn More about the Compass Story 
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles&rsquo; Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.
Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/
Associates at Restaurant Associates are offered many fantastic benefits.<ul><li>
Medical</li><li>
Dental</li><li>
Vision</li><li>
Life Insurance/ AD</li><li>
Disability Insurance</li><li>
Retirement Plan</li><li>
Paid Time Off</li><li>
Holiday Time Off (varies by site/state)</li><li>
Associate Shopping Program</li><li>
Health and Wellness Programs</li><li>
Discount Marketplace</li><li>
Identity Theft Protection</li><li>
Pet Insurance</li><li>
Commuter Benefits</li><li>
Employee Assistance Program</li><li>
Flexible Spending Accounts (FSAs)</li><li>
Paid Parental Leave</li><li>
Personal Leave</li></ul>
Applications are accepted on an ongoing basis.
Restaurant Associates maintains a drug-free workplace. 
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_RA.pdf 
Req ID: 1516300
Restaurant Associates
MARIANA SMITH
[[req_classification]]</div>

Operations Manager

The Palmetto Club

<div>
 
 Official Job posting:
 
 
 https://publuu.com/flip-book/1075517/2398770
 
 
 
 
 
 
 Food and Beverage Director/Clubhouse Manager
 
 
 
 
 
 
 
 Reports to:&nbsp;
 
 
 Assistant GM/General Manager
 
 
 
 
 
 
 
 Supervises:&nbsp;
 
 
 Beverage Manager; Banquet Manager; Dining Room Manager.
 
 
 
 
 
 
 
 Classification:&nbsp;
 
 
 Full Time, Non-exempt
 
 
 
 
 
 
 
 Education and/or Experience
 
 
 <ul>
 <li>
 Four-year college or university degree in Hospitality Management or Culinary Arts.
 </li>
 <li>
 Five years or more as a food and beverage manager with three of those years in a similar position in a fine dining situation.
 </li>
 </ul>
 
 
 
 
 
 Job Knowledge, Core Competencies and Expectations
 
 
 <ul>
 <li>
 Food and beverage cost, controls, and operating procedures.
 </li>
 <li>
 Accounting.
 </li>
 <li>
 Menu design.
 </li>
 <li>
 Marketing and promotions.
 </li>
 <li>
 Wine, spirits, and bar operations.
 </li>
 <li>
 Point-of-sales systems.
 </li>
 <li>
 Strong interpersonal and organizational skills.
 </li>
 <li>
 Polished, professional appearance and presentation.
 </li>
 <li>
 Manage stress and time.
 </li>
 <li>
 Build a team, train, and maintain employee teams.
 </li>
 <li>
 Effective communication through all department levels and throughout club.
 </li>
 <li>
 Knowledge of and ability to perform required role during emergency situations.
 </li>
 </ul>
 
 
 
 
 
 Job Summary (Essential Functions)
 
 
 
 
 Responsible for club&rsquo;s dining services and all food and beverage production throughout The Club. Directly supervises Service Manager, Programs Director, and Catering Director. Plans, implements and monitors departmental budgets. Hires, trains and supervises subordinates and applies relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.
 
 
 
 
 
 
 
 Job Tasks/Duties
 
 
 <ul>
 <li>
 Develops an operating budget for each of the department&rsquo;s revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
 </li>
 <li>
 Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
 </li>
 <li>
 Ensures that adequate cash procedures are followed, and that documentation is reported in an accurate and timely manner.
 </li>
 <li>
 Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis.
 </li>
 <li>
 Manages the department&rsquo;s long-range staffing needs.
 </li>
 <li>
 Assists in recruitment, training, supervision and termination of food and beverage staff.
 </li>
 <li>
 Helps plan and approves the organizational chart and staffing and scheduling plans.
 </li>
 <li>
 Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
 </li>
 <li>
 Monitors employee records to minimize overtime and keep labor costs within budget.
 </li>
 <li>
 Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
 </li>
 <li>
 Assures that all applicable club policies and procedures are followed.
 </li>
 <li>
 Helps plan and approves external and internal marketing and sales promotion activities for the department&rsquo;s outlets and special club events.
 </li>
 <li>
 Approves menu items, pricing, and menu designs for all outlets, special events and banquet events.
 </li>
 <li>
 Establishes quantity and quality output standards for personnel in all positions within the department.
 </li>
 <li>
 Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
 </li>
 <li>
 Ensures that all new employees receive the appropriate safety instructions and training.
 </li>
 <li>
 Ensure all energy management, preventive maintenance and other standards are consistently met. Establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees&rsquo; personnel files.
 </li>
 <li>
 Research new products and evaluates their cost and profit benefits.
 </li>
 <li>
 Maintains food and beverage personnel records.
 </li>
 <li>
 Monitors purchasing and receiving procedures to ensure proper quantity, quality, and price for all purchases.
 </li>
 <li>
 Reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and minimize food costs.
 </li>
 <li>
 Consults daily with the Executive Chef, Catering Director, Purchasing Agent and other club administrators to help assure the highest level of member satisfaction at minimum cost.
 </li>
 <li>
 Greets guests and oversees actual service on a routine, random basis.
 </li>
 <li>
 Helps develop wine lists and wine sales promotion programs.
 </li>
 <li>
 Establishes, updates and maintains all written standards and procedures for the department as needed.
 </li>
 <li>
 Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
 </li>
 <li>
 Serves as an ad hoc member of appropriate club committees.
 </li>
 <li>
 Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
 </li>
 <li>
 Monitors employee dress codes according to policies and procedures.
 </li>
 <li>
 Approves all product invoices before submitting to the Accounting Department.
 </li>
 <li>
 Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
 </li>
 <li>
 Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues.
 </li>
 <li>
 Maintains records of special events, house counts, food covers and daily business volumes.
 </li>
 <li>
 Ensures that an accurate reservation system is in place.
 </li>
 <li>
 Audits and approves weekly payroll.
 </li>
 <li>
 Approves all entertainment.
 </li>
 <li>
 Responsible for long-range planning for the department in concert with The Club&rsquo;s planning process.Establishes and maintains professional business relations with vendors.
 </li>
 <li>
 Works with The Club&rsquo;s Controller or Chief Financial Officer to identify and develop operating reports and for ongoing control of the department.
 </li>
 <li>
 Recommends operating hours for all food and beverage outlets.
 </li>
 <li>
 Serves as manager-on-duty on a scheduled basis.
 </li>
 <li>
 Complete periodic china, glass, and silverware inventories.
 </li>
 <li>
 Implement and monitor sanitation and cleaning schedules.
 </li>
 <li>
 Completes other appropriate assignments from the General Manager.
 </li>
 </ul>
 
 
 
 
 
 Licenses and Special Requirements
 
 
 <ul>
 <li>
 Food safety certification.
 </li>
 <li>
 Alcohol beverage certification.
 </li>
 </ul>
 
 
 
 
 
 Physical Demands and Work Environment
 
 
 <ul>
 <li>
 Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
 </li>
 <li>
 Push, pull, or lift up to 50 pounds.
 </li>
 <li>
 Continuous repetitive motions.
 </li>
 <li>
 Work in hot, humid, and noisy environment.
 </li>
 </ul>
 
 
 
 
 
 Salary is commensurate with experience.
 
 
 
 
 
 
 
 Bonus potential.
 
 
 
 
 
 
 
 Relocation assistance available!
 
 
</div>

Food and Beverage Director

Fresh Ideas Management, LLC

<div>
 Fresh Ideas
 
 
 
 Salary:
 
 $62,000-$65,000
 
 
 Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories.
 
 
 Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new,
 
 Fresh Ideas
 
 are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests.
 
 
 Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member!
 
 
 
 Job Summary
 
 
 
 
 FRESH IDEAS
 
 is hiring an
 
 Assistant Director of Dining Services
 
 to support our food service account at the CALLAWAY HOUSE in Austin, TX! In this key leadership role, you will be responsible for assisting with the day-to-day food service operations at Callaway student housing. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area.
 
 
 
 Essential Duties And Responsibilities
 
 
 
 <ul>
 <li>
 Works with the Chef and management team in creating nutritious and top quality food.
 </li>
 <li>
 Implements new culinary programs in conjunction with the marketing and culinary teams.
 </li>
 <li>
 Maintains excellent relationships with the client.
 </li>
 <li>
 Manages, trains, and develops associates.
 </li>
 <li>
 Performs other duties as assigned.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 1 to 3 years of food service management experience.
 </li>
 <li>
 Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
 </li>
 <li>
 Strong leadership and communication skills.
 </li>
 <li>
 Financial experience and business acumen skills.
 </li>
 <li>
 Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.
 </li>
 <li>
 Associate&rsquo;s degree is preferred.
 
 
 </li>
 </ul>
 
 About Compass Group: Achieving leadership in the foodservice industry
 
 
 
 
 Associates at Fresh Ideas
 
 
 are offered many fantastic benefits.
 
 
 
 <ul>
 <li>
 Medical
 </li>
 <li>
 Dental
 </li>
 <li>
 Vision
 </li>
 <li>
 Life Insurance/ AD
 </li>
 <li>
 Disability Insurance
 </li>
 <li>
 Retirement Plan
 </li>
 <li>
 Paid Time Off
 </li>
 <li>
 Paid Parental Leave
 </li>
 <li>
 Holiday Time Off (varies by site/state)
 </li>
 <li>
 Personal Leave
 </li>
 <li>
 Associate Shopping Program
 </li>
 <li>
 Health and Wellness Programs
 </li>
 <li>
 Discount Marketplace
 </li>
 <li>
 Identity Theft Protection
 </li>
 <li>
 Pet Insurance
 </li>
 <li>
 Commuter Benefits
 </li>
 <li>
 Employee Assistance Program
 </li>
 <li>
 Flexible Spending Accounts (FSAs)
 
 
 </li>
 </ul>
 Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
 
 
 https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_FreshIdeas.pdf
 
 
 Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
 
 
 Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles&rsquo; Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.
 
 
 Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/
 
 
 Applications are accepted on an ongoing basis.
 
 
 Fresh Ideas maintains a drug-free workplace.
</div>

ASSISTANT DIRECTOR DINING SERVICES - Callaway House- AUSTIN, TX

Crowne Plaza Hotel

<div>The Restaurant Manager is responsible for overseeing the daily operations of Charm Thai Restaurant, ensuring exceptional guest experiences, efficient service, and high standards of food quality and presentation. This role requires strong leadership, attention to detail, and a passion for hospitality, with a focus on maintaining the restaurant&rsquo;s authentic Thai identity while meeting the brand standards of Crowne Plaza.
YOUR DAY-TO-DAY:<ul><li>
Oversee day-to-day restaurant operations, ensuring smooth and efficient service.</li><li>
Maintain high standards of food quality, hygiene, and presentation in line with hotel and regulatory requirements.</li><li>
Monitor inventory levels, control costs, and manage ordering of supplies.</li><li>
Ensure compliance with health, safety, and sanitation standards.</li><li>
Deliver outstanding customer service and ensure guest satisfaction at all times.</li><li>
Handle guest feedback, complaints, and special requests professionally and promptly.</li><li>
Build relationships with regular guests and create a welcoming dining atmosphere.</li><li>
Recruit, train, and supervise restaurant staff.</li><li>
Schedule shifts, manage attendance, and ensure adequate staffing levels.</li><li>
Motivate and develop team members to maintain high performance and morale.</li><li>
Conduct regular staff meetings and performance evaluations.</li><li>
Manage budgets, control expenses, and maximize profitability.</li><li>
Monitor daily sales, prepare reports, and analyze performance metrics.</li><li>
Implement strategies to increase revenue and optimize operational efficiency.</li><li>
Ensure adherence to Crowne Plaza brand standards and service guidelines.</li><li>
Maintain authenticity in Thai cuisine and cultural presentation.</li><li>
Collaborate with the kitchen team to enhance menu offerings and seasonal promotions.</li><li>
Support marketing initiatives, promotions, and special events.</li><li>
Work with the hotel&rsquo;s marketing team to increase restaurant visibility and guest traffic.</li><li>
Utilize feedback and trends to improve offerings and guest engagement.</li></ul>
WHAT WE NEED FROM YOU:<ul><li>
Bachelor&rsquo;s degree or diploma in Hospitality Management or a related field.</li><li>
Minimum 3&ndash;5 years of experience in restaurant management, preferably in a hotel environment.</li><li>
Strong leadership and interpersonal skills.</li><li>
Excellent communication skills in English (additional languages are an advantage).</li><li>
Thai National is highly preferred.</li><li>
Proficiency in restaurant management systems and basic financial reporting.</li></ul>
WHAT YOU CAN EXPECT FROM US:
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life &ndash; including a full uniform, impressive room discounts, and some of the best training in the business.
Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.
So, join us and you&rsquo;ll become part of our ever-growing global family.
Join Crowne Plaza one of the largest and best loved premium hotel brands in the world. With more than 420 hotels in diverse locations globally Crowne Plaza is the perfect base to connect on business, pleasure or a blend of both. We've thoughtfully designed our spaces to encourage, support and celebrate great connections. We're also big on meetings and events, a trusted and valued partner for connecting both domestic and global groups alike. 
<div></div> 
<div>Our branded service style 'Dare to Connect' is crafted for connection. Designed for humans not nameless guests or colleagues. Still professional but touches guests on an emotional level. Where colleagues take their initiative and use their personality because they make a crucial difference in the guest's experience. The role of every colleague at Crowne Plaza is to create memorable emotional connections and the job of every leader is to create an environment where that can happen.
</div>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Restaurant Manager - Charm Thai Restaurant

Marriott International

<div>Additional Information 
Job Number26054364 
Job CategoryFood and Beverage &amp; Culinary 
LocationSheraton Grand Doha Resort &amp; Convention Hotel, Al Corniche Street, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Managing Day-to-Day Operations
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul> 
Leading Food and Beverage Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Ensures staff understands local, state and Federal liquor laws.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Establishes guidelines so employees understand expectations and parameters.</li></ul>
<ul><li>Monitors alcohol beverage service in compliance with local laws.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.</li></ul>
<ul><li>Ensures corrective action is taken to continuously improve service results.</li></ul>
<ul><li>Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.</li></ul>
<ul><li>Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably. Strives to improve employee retention.</li></ul>
<ul><li>Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Ensures recognition is taking place across areas of responsibility.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Assists servers and hosts on the floor during meal periods and high demand times.</li></ul>
<ul><li>Recognizes good quality products and presentations.</li></ul>
<ul><li>Supervises daily shift operations in absence of Assistant Restaurant Manager.</li></ul>
<ul><li>Oversees the financial aspects of the department including purchasing and payment of invoices.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

All Day Dining Manager

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