food and beverage service manager

Four Seasons

<div>
 
 About Four Seasons
 
 
 
 Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
 
 
 At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
 
 
 
 About the location:
 
 
 
 Sophisticated style and energy in a celebrated vacation desitination. Discover a modern reflection of the classic yacht club lifestyle. With a prime beachfront address, Four Seasons brings unrivalled style and service to this next-generation coastal city. Moments away, experience Fort Lauderdale&rsquo;s best shops, restaurants, marinas and entertainment &ndash; surrounding you with the spirit of one of the world&rsquo;s top yachting locales.
 
 
 
 About The Role
 
 
 
 The Assistant Food &amp; Beverage Manager supports the Restaurant General Manager in leading
 
 Evelyn&rsquo;s Restaurant
 
 , the signature restaurant of Four Seasons Hotel and Residences Fort Lauderdale. This role ensures that every dining experience reflects the relaxed sophistication and coastal elegance of our property. With its modern Mediterranean-inspired menu, vibrant flavors, and oceanfront setting, Evelyn&rsquo;s is a destination for both hotel guests and the local community.
 
 
 The Assistant Food &amp; Beverage Manager is responsible for the smooth day-to-day operation of the restaurant, providing hands-on leadership to the service team, anticipating guest needs, and ensuring consistent delivery of Four Seasons&rsquo; world-renowned service standards. This role requires a strong sense of hospitality, a genuine passion for food and beverage, and the ability to inspire a team in creating memorable moments.
 
 
 
 What You Bring
 
 
 
 <ul>
 <li>
 1&ndash;2 years of restaurant leadership experience, preferably in a luxury hotel or high-profile restaurant.
 </li>
 <li>
 Strong knowledge of luxury service standards.
 </li>
 <li>
 Excellent personal presentation and interpersonal skills.
 </li>
 <li>
 Proven ability to provide leadership guidance and support for a dynamic team.
 </li>
 <li>
 Strong time management skills: ability to multi-task, set priorities, and adjust to changing conditions. Willing to work in a fast-paced environment.
 </li>
 <li>
 Ability to operate all computer equipment necessary to perform the job; knowledge of Micros POS and Microsoft Office suite preferred/is a plus.
 </li>
 <li>
 Excellent communication and interpersonal skills; ability to work closely with other departments and communicate clearly and effectively with colleagues and guests.
 </li>
 <li>
 Excellent written/verbal presentation skills. Reading, oral and written proficiency in the English language.
 </li>
 <li>
 Superior sense of organization and the ability to prioritize in a fast-paced environment.
 </li>
 <li>
 Flexibility to work varied schedules, including evenings, weekends, and holidays. Ability to be on his/her feet; engaged in the daily operation.
 
 
 </li>
 </ul>
 
 What We Offer
 
 
 
 <ul>
 <li>
 Competitive Salary, wages, and a comprehensive benefits package
 </li>
 <li>
 Excellent Training and Development opportunities
 </li>
 <li>
 Complimentary Accommodation at other Four Seasons Hotels and Resort
 </li>
 <li>
 Complimentary Dry Cleaning for Employee Uniforms
 </li>
 <li>
 Complimentary Employee Meals
 
 
 </li>
 </ul>
 
 Schedule &amp; Hours
 
 
 
 <ul>
 <li>
 Full-Time / Assistant Manager Level
 </li>
 <li>
 This position requires the flexibility to work a diverse schedule encompassing days, evenings, weekends, and holidays
 
 
 </li>
 </ul>
 
 Miscellaneous
 
 
 
 
 US work authorization is required.
 
 
 
 
 
 Please note that due to the large number of responses we receive only candidates being considered for the above position will be contacted for an interview.
 
 
 
 
 Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf
</div>

Food & Beverage Assistant Manager

Hawksmoor

<div><div>Food &amp; Beverage Coordinator
Hawksmoor New York opened to rave reviews in 2021 and welcomed guests into our beautiful restaurant, based in a National Historic Landmark, The United Charities Building. We are now excited to commence the search for a Food &amp; Beverage Coordinator who will have an array of responsibilities covering guest emails, event bookings, responding to guest feedback, working with department leads on admin, onboarding and will be a recruitment support to the restaurant.
 We believe people do their best work when they are comfortable, supported and have fair treatment. The key thing to know is that the people at Hawksmoor get to come to work and fully be themselves.
 This role will report directly to the General Manager and support the full management team.
Primary Duties include but are not limited to: 
<ul><li>
Posting recruitment adverts, screening candidates and booking in trail shifts and interviews</li><li>
New starter onboarding</li><li>
Supporting Managers on admin, paperwork, inventory, scheduling and reporting</li><li>
Invoice processing</li></ul>
Desired Experience:<ul><li>
2 years&rsquo; work experience in restaurants working with recruiting or as an admin assistant</li><li>
Communicates information effectively and efficiently</li><li>
Able to work variable schedule, per the needs of the business</li><li>
Ability to perform essential job functions under pressure, maintain professionalism when working under stress</li></ul></div>
INDHEADOFFICE</div>

Food & Beverage Coordinator

Aramark

<div><div><div><h2 class="jobSectionHeader">Job Description</h2></div><div>
Are you looking for an exciting, fast-paced, and social experience? Here?s your chance to do just that, in a role with unlimited career growth and opportunities! We?re hiring full-time Baristas to be the perfect blend to our team. You?ll prepare specialty drinks, assist with food preparation, and receive orders and payments, all while providing unforgettable experiences for our customers. Take your first sip in igniting your passion and pursuing what matters to you!</div></div><div><div><h2 class="jobSectionHeader">
Job Responsibilities</h2></div><div><ul><li>
Accurately operate a register/POS and handle cash and credit card transactions.</li><li>
Greet and assist customers while anticipating their needs</li><li>
Prepare and serve coffees, teas, specialty beverages per brand standards</li><li>
Prepares and serve food items in line with location standards</li><li>
Count, organize and balance cash drawer, fill out the cashier slip and make deposits</li><li>
Adheres to Aramark?s cash handling policies and procedures</li><li>
Set up and breakdown coffee bar, stations or store including cleaning and sanitizing</li><li>
Maintain clean and sanitary work area</li><li>
Stock beverage coolers, grab and go items, service ware and condiments</li><li>
Follow health, safety, and sanitation guidelines for all products</li><li>
Other duties as assigned by management</li></ul> 
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.</div></div><div><div><h2 class="jobSectionHeader">
Qualifications</h2></div><div><ul><li>
Previous customer service experience preferred</li><li>
Previous cash handling experience preferred</li><li>
Previous experience as a barista preferred</li><li>
Basic math &amp; counting skills required</li><li>
Must be able to work independently with limited supervision</li><li>
Must follow required dress code as assigned</li><li>
Able to read and communicate in English and able to follow recipes</li><li>
Complete Food Handling Certification as required</li></ul> 
This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).</div></div><div><div><h2 class="jobSectionHeader">
Education</h2></div></div><div></div><div><div><h2 class="jobSectionHeader">
About Aramark</h2></div><div>
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.</div></div></div>

Barista - Dining Services at Palm Beach Atlantic University

The Nittany Lion Inn

<div>SUMMARY
The main function is to promote and ensure guest satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on associate satisfaction and delivery of prompt, courteous, correct service.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Guest Service
<ul><li>Maintains guest service as the driving philosophy of the operation</li>
<li>Personally demonstrates a commitment to guest service in responding promptly to guests? needs</li>
<li>Committed to making every guest is satisfied</li>
<li>Meets or exceeds guest satisfaction measures</li>
<li>Ensures hotel standards and services contribute to the delivery of consistent guest service</li>
<li>Implements and practices guest service initiatives and performs to Hotel Standards</li>
</ul>
Food &amp; Beverage Supervisor Operations
<ul><li>Ensure the Bistro, Starbuck, To Go and bar operations meet hotel standards.</li>
<li>Maintain a through working knowledge of Micros register system including procedures and paperwork.</li>
<li>Supervise dining room/room service according to forecasting and staffing guidelines.</li>
<li>Ensure staff is in proper uniform, with nametag and good hygiene is maintained.</li>
<li>Develop skills necessary to enable promotion of team members.</li>
<li>Help employees acquire the skills to achieve their goals.</li>
<li>Understand that when people dine in hotels they expect to receive great service and be pampered.</li>
<li>Hire team members who understand that and love to serve.</li>
<li>Maintain proper lighting and music levels in dining room. Menus must be clean and presentable.</li>
<li>Be completely knowledgeable of Hotel?s emergency procedures and the responsibilities that are to be followed.</li>
<li>Immediately notify manager of any emergency, security threat or hazardous situation.</li>
<li>Use best judgment in handling any opportunities.</li>
<li>Record all opportunities to keep communication lines open.</li>
<li>Make sure all side work is done, tables are wiped, reset tables, floors are to be swept and mopped, everything is restocked, china and flatware is clean and properly put away, tray runs are done three times a night.</li>
<li>Keep log of all room service and report any opportunities.</li>
<li>Must maintain positive attitude at all times.</li>
<li>Contact Food and Beverage Manager in any emergencies before leaving work.</li>
<li>Approach all encounters with guests and employees in a friendly, service-oriented manner.</li>
<li>Maintain regular attendance in compliance with company, as required by scheduling, which will vary according to the needs of the hotel.</li>
<li>Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.</li>
<li>Comply at all times with the company standards and regulations to encourage safe and efficient hotel operations.</li>
<li>Other duties as required</li>
<li>Accountable for sales and profit in his/her area</li>
<li>Maintain professional appearance and attitude throughout Restaurant and back of the house with guests and staff members</li>
</ul>
SUPERVISORY RESPONSIBILITIES
Manages and directs staff including recruitment, selection and development to achieve Company goals and objectives.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
<ul><li>High School Diploma or equivalent required.</li>
<li>At least one year supervisory position held in restaurant or hotel. With Micros knowledge a plus.</li>
</ul>
REASONING ABILITY
Demonstrate the ability to anticipate and solve practical problems or resolve issues.
LANGUAGE AND MATHEMATICAL SKILLS
<ul><li>Ability to read and speak English and comprehend simple instructions, short correspondence, and memos</li>
<li>Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees</li>
<li>Ability to effectively communicate with employees, guests and supervisors for optimum operation of the property</li>
<li>Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratio, and percent and to draw and interpret bar graphs</li>
</ul>
CERTIFICATES, LICENSES, REGISTRATIONS
Serve Safe and TIPS training
PHYSICAL DEMANDS/ WORK ENVIRONMENT: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
<ul><li>Individuals must be able to lift up to 30lbs.</li>
<li>Following proper lifting procedures.</li>
<li>Must be able to stand for 8 hour shifts.</li>
<li>Must be able to show leadership abilities.</li>
<li>Must have organizational skills and quick decision maker.</li></ul></div>

PM-Food and Beverage Supervisor

Gilroy Gardens

<div>Overview:
The Manager of Food &amp; Beverage supervises the daily Food operations within Gilroy Gardens Family Theme Park and oversees Food Stands, Food Carts, Food Warehouse, Catering and Special Events. This individual is responsible for direct oversight of operations within the park to ensure service, quality and integrity standards are maintained throughout the department. Additionally, the manager will coordinate and direct activities within the department to promote efficiency within work operations, as well as maintain appropriate staffing levels along with the development and implementation of employee retention programs to increase morale and productivity. Moreover, this individual will oversee the documentation and performance evaluations for all seasonal staff and seasonal leadership in the Food Department. This position reports directly to the Vice President In-Park Revenue.
Essential Duties and Responsibilities:
Operational:<ul><li>
Responsible for the daily operations of the Food Department, including supervision of various Food Stands, Food Carts, and Food Warehouse operations.</li><li>
Actively participate in day-to-day operations by spending quality time in the food stands and working alongside the team, especially during busy periods.</li><li>
Provide hands-on support to address operational issues and ensure efficient workflow.</li><li>
Implement, control, and coordinate Food Department policies, procedures, and financial goals, including handbooks, training, communication, cost control, labor management, and other expenses.</li><li>
Facilitate regular department meetings to enhance communication and collaboration among seasonal management and frontline staff.</li><li>
Foster a sense of teamwork and camaraderie among all staff members.</li><li>
Communicate department status to the Vice President In-Park Revenue daily, including operational issues, employee concerns, guest complaints, special requests, losses, and relevant reports.</li><li>
Ensure that Food Department Operations Supervisors, Area Supervisors, and Supervisors maintain cleanliness and safety in assigned work areas.</li><li>
Conduct regular maintenance and inspections of kitchen equipment to ensure functionality and safety.</li><li>
Oversees the execution and logistics for all catered events within the park to ensure these events showcase the park and provide an excellent representation of services.</li></ul>
Financial:<ul><li>
Set and monitor financial goals for the Food Department, including annual budgets, budget plans, sales targets, and profitability.</li><li>
Monitor weekly/monthly reports for guest service, labor, waste, cost of sales, percap, and revenue to act as necessary to deliver optimal results.</li><li>
Implement cost-saving measures such as portion control and inventory management to optimize food costs.</li><li>
Conduct thorough cost analysis before implementing new menu items to ensure profitability.</li><li>
Maximize sales and profits through proper cash handling, inventory controls, and point of sale controls.</li></ul>
Development:<ul><li>
Collaborate with Marketing on recommendations for Special Event food items and concept direction, as well as with other internal teams to design initiatives and increase Food Revenue while striving to maintain fresh and new menu concepts.</li><li>
Stay updated on industry trends and best practices to continually enhance departmental performance.</li><li>
Assist with planning, costing, and retailing of menu items.</li><li>
Collaborate with clients for special events to recognize needs and facilitate the process to meet their requirements.</li><li>
Monitor the performance of new menus and provide support materials to ensure consistency in preparation and presentation.</li><li>
Stay informed about dietary trends and allergen considerations to accommodate diverse guest needs.</li></ul>
People:<ul><li>
Establish benchmarks for guest service and satisfaction within the food department to ensure consistent delivery of excellence.</li><li>
Foster collaboration among all internal Food Department key staff to exceed guest expectations.</li><li>
Take proactive steps to resolve departmental challenges, fostering a culture of problem-solving and teamwork.</li></ul>
Health &amp; Safety:<ul><li>
Ensure compliance with all state and county health and safety standards, as well as industry and park standards.</li><li>
Maintain high standards of cleanliness and adherence to health and safety practices in all food operations.</li><li>
Ensure proper handwashing, use of protective gear, and regular cleaning and maintenance of equipment.</li><li>
Seek feedback from staff and management to identify areas for improvement and implement necessary changes.</li></ul>
Other:<ul><li>
Adhere to and enforce all Gilroy Gardens Family Theme Park policies and procedures, including safety, attendance, and EEO policies, and demonstrate commitment to customer service in all aspects of employment.</li><li>
Participate in the Park&rsquo;s Duty Management program rotation to ensure smooth daily operation of the Theme Park.</li><li>
Perform other duties as assigned.</li></ul>
Supervisory Responsibilities:<ul><li>
This role entails supervising approximately 90-120 seasonal staff and a team of 25 seasonal management members, alongside 5 part-time management staff, with variations depending on the season, whether it be spring/fall or summer.</li><li>
Supervise duties of subordinate managerial staff. Supervisory duties include instructing, assigning, reviewing, and planning work of others; maintaining standards; coordinating activities; allocating personnel; selecting new employees; acting on employee problems; and recommending and approving employee promotions, transfers, discipline, discharge, and salary increases.</li><li>
Conduct regular one-on-one coaching sessions with subordinate staff.</li><li>
Recognize and reward outstanding performance and achievement.</li></ul>
Qualifications and Skills:<ul><li>
Bachelor&rsquo;s Degree or related experience in Industrial Hospitality, Restaurant/Hotel management or equivalent experience.</li><li>
3-5 years&rsquo; experience in related experience multi-unit food management.</li><li>
Knowledgeable in the area of food operations and management, health safety, procurement, inventory management, budgeting, accounting, etc.</li><li>
Must be at least 21 Years of Age.</li><li>
Must possess strong people management skills, including selecting, training, developing and coaching people.</li><li>
Requires demonstrated skill in interpersonal relationships, making presentations, and verbal and written communications.</li><li>
Computer proficiency with ability to use Microsoft Office Products required.</li><li>
Ability to use independent judgment and discretion in supervising various programs including the handling of emergency situations, determining procedures, setting priorities, setting schedules, maintaining standards, planning for future needs, and resolving problems.</li><li>
Ability to apply supervisory and managerial concepts and principles; has the knowledge of administrative principles involved in developing, directing, and supervising various programs and related activities.</li><li>
Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.</li><li>
Ability to pass a background check, which may include, but is not limited to, credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law.</li><li>
Ability to work nights, weekends, and holiday periods to meet business needs.</li><li>
Must possess a valid Driver's License</li><li>
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.</li><li>
Ability to read, write, speak, and understand English at a level sufficient to conduct employee meetings; provide detailed direction to staff, guests, and vendors; and write policies, procedures, reports, and other business-related documents and correspondence.</li></ul>
Certifications:<ul><li>
ServSafe Manager Certification required or completed during first 30 days of hire.</li><li>
ServSafe Allergen Training required at hire or within 30 days of hire.</li><li>
RBS certification required or completed during the first 30 days of hire.</li></ul>
Benefits:<ul><li>
Paid Time Off</li><li>
Company Holidays</li><li>
Eligibility for Performance-Based Annual Bonus</li><li>
Medical and Dental</li><li>
403(b) plan</li><li>
Gilroy Gardens Family Theme Park Tickets and Passes</li><li>
Discount on Food and Merchandise</li></ul>
This job description serves to provide an overview of the general responsibilities and scope of work expected from potential candidates. It should be noted that it does not encompass every task, duty, or qualification necessary for the position.</div>

FOOD & BEVERAGE MANAGER

Wind River Hotel and Casino

<div>DUTIES:
<ul>
<li>Schedule staff according to overall customer service assessment</li>
<li>Evaluate and develop related training plans for staff</li>
<li>Manage, organize, and update both drink and food menus</li>
<li>Communicate and provide information by relevant methods for property optimization</li>
<li>Analyze and interpret departmental financial information to maximize efficiency</li>
<li>Research and investigate opportunities, documenting findings in a professional manner</li>
<li>Arrange and participate in meetings, conferences, and project team activities</li>
<li>Maintain current attendance, evaluation, and counseling records for staff</li>
<li>Review Food and Beverage organization structure and make recommendations for changes as needed</li>
<li>Personal time management skills to allow for effective departmental management on all shifts</li>
<li>Adhere to stated policies and procedures relating to health, safety, and quality management</li>
<li>Effectively use, administer, and manage rewards and recognition for front line team members</li>
<li>Review the performance, productivity, and efficiency of team members including, but not limited to, periodic evaluations</li>
<li>Regular and punctual attendance is an essential function of this position</li>
<li>Supports casino management team in development of customer business by being involved in brainstorming, suggesting ideas, and solutions and providing ongoing feedback.</li>
<li>Practice, and maintain confidentiality, at-all-times.</li>
<li>Works effectively with all casino personnel.</li>
<li>Attends all mandatory trainings.</li>
<li>All other duties as assigned.</li>
</ul>
EXPERIENCE/QUALIFICATION REQUIREMENTS:
<ul>
<li>Minimum of five (5) years in Food and Beverage management responsibilities</li>
<li>Use of all Microsoft Office products (Excel, Word, PowerPoint) for spreadsheet, reporting, and presentation development</li>
<li>Ability to have a flexible schedule to provide for Casino requirements</li>
<li>Ability to maintain a professional demeanor in a high stress/profile environment</li>
<li>Ability to assess risk and respond in an appropriate manner</li>
<li>Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form</li>
<li>Ability to deal with problems involving several concrete variables in standardized situations</li>
<li>Ability to prepare, read, and interpret documents; write reports and correspondence, and speak and communicate effectively with individuals and before groups of people</li>
<li>Ability to compose grammatically correct documents</li>
<li>Ability to accurately calculate figures and amounts and perform mathematical functions applicable to business needs</li>
</ul>
CONDITIONS OF EMPLOYMENT:
<ul>
<li>Must be able to demonstrate their US work authorization during the employment verification process.</li>
<li>Must be 21 at time of hire</li>
<li>Must be able to pass a background investigation.</li>
<li>Must be able to pass a pre-employment Drug Test.</li>
<li>Must have a valid Wyoming Driver&rsquo;s License.</li>
<li>Must be able to obtain and maintain a Gaming License.</li></ul> 


WORK ENVIROMENT:
<ul>
<li>Must be able to work in a second-hand smoke, high noise, bright lights, dusty and smoke-filled environment.</li>
<li>Must have ability to deal with and adapt to frequent changes, delays, and unexpected events at times.</li>
<li>Must be able to lift 25 lbs.</li>
<li>Must be able to stand for long periods of time.</li>
<li>Must be able to be mobile throughout the casino for duration of shift.</li>
<li>Must be able to bend, twist, lift, and kneel.</li></ul> 


Employee Benefits:
<ul>
<li>Health Insurance: Employee is eligible to apply within 60 days of initial hire.</li>
<li>Delta Dental and VSP Vision Insurances: Employee is eligible to apply within 60 days of initial hire.</li>
<li>Retirement plan with a 4% match, must complete 90-day probation period.</li>
<li>Vol Life Insurance, employee is eligible to apply for additional coverage 31 days of initial hire.</li>
<li>Employer Paid Basic Life Insurance</li>
<li>Employer Paid Short Term Disability</li>
<li>Employer Paid Long Term Disability</li></ul> 


Northern Arapaho Enterprises II and all subsidiaries follow Indian Preference in hiring and retention per federal law. You must be able to pass a drug screen with negative results (non-safety sensitive positions will not be tested for cannabis) . Employees are expected to know existing Wind River Hotel &amp; Casino policies and know to refer to those policies when necessary.
Equal Opportunity Employer 
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.</div>

Food & Beverage Manager

Bronson Healthcare

<div>CURRENT BRONSON EMPLOYEES - Please apply using the career worklet in Workday. This career site is for external applicants only.
Love Where You Work!
Team Bronson is compassionate, resilient and strong. We are driven by Positivity which inspires us to be our best and to go above and beyond for our patients, for one another, and for our community.
If you&rsquo;re ready for a rewarding new career, join Team Bronson and be part of the experience.
<h2 class="jobSectionHeader">Location
</h2>BMH Bronson Methodist Hospital
<h2 class="jobSectionHeader">Title
</h2>Food Service Supervisor- BMH
The Food Service Supervisor reports directly to the Operations Manager and is responsible for the leadership of staff and the production of high quality, safe, timely, and cost-effective meals for all customers, in their designated environment. Incumbent is responsible for the implementation and oversight of kitchen operations including: cash handling, scheduling, staff training &amp; development, food safety &amp; sanitation, and physical safety in the day to day operation of the kitchen. This position works closely with Operations Manager(s) and fellow Supervisors on issues related to menu development and implementation, process improvement, and staff development.
The Supervisor oversees all activities associated with the execution of business within the designated environment including the leadership, development, and evaluation of direct reports. Under the leadership of the Supervisor, the food service team is expected to deliver high quality, safe, and delicious products, in a timely manner, with the highest possible level of customer service, and within given budget parameters. The Supervisor works closely with the Supply Chain Specialist to effectively manage product inventory including monitoring and adjusting par levels, order writing, product rotation, refreshing and updating product mix, monitoring sales, running promotions, and developing and executing sales strategies.
It is expected that the Food Service Supervisor maintain working knowledge of all positions within their respective area of responsibility and serves to complete job duties in the absence of hourly staff, in the interest of maintaining uninterrupted service. The incumbent can expect to spend a reasonable amount of their time performing basic kitchen functions. A presence across all shifts and consistent communication with all employees is to be maintained. This may require the Supervisor to work a mix of shifts, including first, second, and third. Additionally, the Supervisor role is responsible for satisfactory coverage of weekends and holidays, as determined to be appropriate by the Operations Manager and Director.
Required Qualifications:
<ul><li>Associate's degree in foodservice, hospitality management, business administration or related field or five years of experience in food service leadership role
</li><li>Culinary and/or professional certification or 5 years of experience working at a management level in a kitchen environment, with a proven track record of success.
</li><li>Experience with implementing and enforcing SOPs, HAACP policies and best practices related to kitchen operations
</li><li>Demonstrated ability to communicate clearly by understanding, interpreting, and relaying/delivering complex verbal and written directions
</li><li>Must be able to read (through appropriate means of translation, if required) and understand, the English language to consistently and effectively give and follow directions
</li><li>High-level math skills required for budgeting and production planning, including percentages, volume analysis, perform recipe measurement calculations, adding, subtracting, multiplying, and dividing
</li><li>Experience in utilizing computer systems, i.e., Microsoft Office Suite, Active Staffer (or other scheduling programs), Healthtouch, Workday, etc.
</li><li>Employees providing direct patient care must demonstrate competencies specific to the population served
</li><li>Serve Safe Certification or other comparable third-party food safety certification is required within 3 years of date of hire (Employees hired between 1994 to 2012 must obtain Serve Safe certification or other comparable third-party food safety certification by 1-1-2020 and maintain certification)
</li><li>If required to drive must have a valid driver's license and safe driving record. May drive to various locations to complete applicable job duties.
</li></ul>Desired Qualifications:
<ul><li>Experience in hospitality management or institutional leadership, overseeing multiple, complex business units
</li><li>Bachelor&rsquo;s degree
</li><li>Business management education including budgeting, leadership, sales, merchandising, and retail strategies
</li><li>Hospital or institutional kitchen leadership experience
</li><li>Previous experience in food supply chain and/or agriculture
</li><li>Strong organizational &amp; problem solving skills
</li><li>Innovative, detail oriented and quality conscious
</li><li>Self-motivated, independent and creative thinker
</li><li>Provides positive leadership for staff through challenging situations
</li></ul>Essential Skills &amp; Responsibilities:
Food Safety &amp; Sanitation
<ul><li>Manages the operations of foodservice staff to ensure food is prepared in proper amounts, at proper times, according to standardized menus and recipes, and served at proper temperatures in a pleasing and attractive manner
</li><li>Maintains standards of food preparation and service, sanitation, safety, and security under Hazard Analysis Critical Control Points (HACCP) conventions, Bronson&rsquo;s Environment of Care (EOC) standards, and Bronson&rsquo;s Standards of Operating Procedures (SOP) as outlined in the National Sanitation Foundation (NSF) audit
</li><li>Ensures adherence to established recipes, portion, and cost controls
</li><li>Consistently monitors, responds to, documents Temptrak alarms
</li><li>Ensures compliance with food safety, sanitation, and physical safety procedures that comply with regulatory requirements. Routinely inspects maintenance and sanitation of equipment, environment, and temperature control procedures
</li><li>Assists in planning appetizing menus that comply with minimum nutritional requirements, budget guidelines, client preferences, special meals, and culinary trends
</li></ul>Personnel Management
<ul><li>Collaborates with department leadership to screen, interview and make recommendations for hiring food service employees
</li><li>Prepares work schedules for foodservice staff and assigns tasks
</li><li>Ensures that all staff are properly trained for their position
</li><li>Encourages teamwork by creating an environment of empowerment and accountability
</li><li>Conducts regular staff meetings to inform staff of upcoming events, policy changes, concerns, and comments
</li><li>Must be able to work effectively as part of a team while maintaining a leadership role
</li><li>Ensures that all staff are doing their work properly, efficiently and safely while maintaining high quality standards
</li><li>Maintains on-going personnel development, delegation, training and cross-training relevant to job responsibilities for all staff, to ensure consistent execution of services regardless of staffing changes and vacation schedules
</li><li>Performs annual performance appraisals of hourly foodservice staff
</li><li>Ensuring workload completed within budgeted number of labor hours
Quality and Cost Control
</li></ul><ul><li>Evaluates cost reports to maintain costs within the budget
</li><li>Maintains compliance with standards, policies, and procedures set forth by federal and state regulatory agencies
</li><li>Execute action plans developed for both food and physical safety audits, as required, to maintain compliance to the Standard Operating Procedures and regulatory agencies
</li><li>Works closely with Operations Manager in identifying ways to improve efficiencies
</li><li>Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality
</li><li>Effective decision-making skills and ability to adapt to changing work environment
</li><li>Performs timely and accurate ordering and inventory functions
</li><li>Ensures timely and accurate day-to-day food production and distribution. Resolves day to day problems quickly and efficiently as they arise
</li></ul><ul><li>Accurately forecasts meals; ensures the efficient ordering and preparation of proper quantities of food and supplies with minimal waste.
</li></ul><ul><li>Invoices &ndash; checking for accuracy, entering information on spreadsheets, coding, tracking credits/discounts and shipping charges, preparing returns and obtaining credit memos. Responding to calls/emails from vendors regarding unpaid invoices
</li><li>Incoming merchandise &ndash; setting prices, merchandising, entering price changes and new PLUs in POS
</li><li>Perform daily cash handling, bank deposits, and financial record keeping
</li><li>Check and analyze sales results by product/department for day/month/quarter &ndash; enter results on spreadsheets and send monthly sales results to finance and managers
</li></ul>Professional Development
<ul><li>Maintains continuing education requirements and serve safe certification
</li><li>Develops and implements an individualized plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs
</li><li>Participates as member of committees or task forces related to maintaining and improving food and nutrition services
</li></ul>Other duties and responsibilities as assigned
Conditions exist more than 90% of the work time:
<ul><li>Work which is constantly and exceptionally tiring physically, mentally and/or visually
</li><li>Repetitive motion such as cutting, chopping, or otherwise manipulating hand tools
</li><li>Balancing of multiple priorities in stressful situations and busy environments
</li><li>Work requiring high levels of strength and/or stamina
</li><li>Involves regularly lifting of bulky or moderately heavy weights (i.e., up to 100 pounds), and occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
</li><li>Occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
</li><li>Uses correct body positioning, proper body mechanics to avoid injury, utilizes safe work practices (e.g. pushing vs. pulling, patient transfer/lifting devices etc.) and uses personal protective equipment when necessary &ndash; instructs Kitchen staff of the same
</li></ul><h2 class="jobSectionHeader">Shift
</h2>Variable
<h2 class="jobSectionHeader">Time Type
</h2>Full time
<h2 class="jobSectionHeader">Scheduled Weekly Hours
</h2>40
<h2 class="jobSectionHeader">Cost Center
</h2>1601 Retail Food Services (BMH)
Agency Use Policy and Agency Submittal Disclaimer
<div>Bronson Healthcare Group and its affiliates (&ldquo;Bronson&rdquo;) strictly prohibit the acceptance of unsolicited resumes from individual recruiters or third-party recruiting agencies (&quot;Recruiters&quot;) in response to job postings or word of mouth. Unsolicited resumes sent to any employee of Bronson by Recruiters, without both a valid written agreement with Bronson and a direct written request from the Bronson Talent Acquisition Department for a specific job position, will be considered the property of Bronson. Furthermore, no fees will be owed or paid to Recruiters who submit resumes for unsolicited candidates, even if those candidates are hired. This policy applies regardless of whether the Recruiter has a pre-existing agreement with Bronson. Only candidates submitted through a specific written agreement with the Bronson Talent Acquisition Department for a named position are eligible for fee consideration.
</div>Please take a moment to watch a brief video highlighting employment with Bronson!</div>

Food Service Supervisor- BMH

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