senior restaurant manager

VERN Restaurant & Bar

We are seeking a highly reliable, experienced Restaurant/Bar Manager to take full ownership of day-to-day operations. This is a hands-on leadership role for someone who is accountable, proactive, and capable of managing all aspects of a busy restaurant.This position is not for beginners. We are looking for someone who is consistent, dependable, and able to lead from the front.What We&rsquo;re Looking For:<ul><li>Proven restaurant management experience required (applications without management experience will not be considered)</li><li>Strong leadership presence with the ability to run shifts, direct staff, and enforce standards</li><li>Exceptional reliability, professionalism, and consistent attendance</li><li>Ability to remain calm, think clearly, and de-escalate and resolve issues with guests and staff</li><li>Strong organizational and multitasking skills across all areas of the business</li><li>Hands-on mentality&mdash;willing and able to step into any role when needed to support service</li><li>Experience with private event/party coordination, catering, and booking/reservations</li><li>Strong knowledge of restaurant operations including front-of-house, bar, and kitchen workflows</li><li>Proficiency with POS systems (Toast a plus) and strong cash handling oversight</li><li>Experience with inventory control, ordering, and cost management</li><li>Strong understanding of food safety, sanitation, and compliance standards</li><li>Proven ability to train, develop, and evaluate staff performance</li><li>Clear and effective communication with both front and back of house teams</li></ul>Key Responsibilities:<ul><li>Oversee all aspects of restaurant and bar operations, ensuring smooth and efficient service</li><li>Supervise both front-of-house and kitchen teams to maintain strong service flow and guest experience</li><li>Lead, schedule, and manage staff, including hiring, training, and performance evaluations</li><li>Ensure consistent, high-level service standards, food quality, and cleanliness</li><li>Handle guest concerns professionally, including de-escalating difficult situations and resolving complaints</li><li>Coordinate and manage private events, catering orders, and reservations/bookings</li><li>Monitor inventory levels, place orders, and manage product usage to control costs and reduce waste</li><li>Oversee cash handling procedures and ensure accurate use of POS systems</li><li>Maintain compliance with all health, safety, and sanitation regulations</li><li>Step in during service as needed to maintain flow and prevent breakdowns</li><li>Communicate directly with kitchen and bar regarding service, issues, and availability</li><li>Oversee opening/closing procedures and ensure responsibilities are completed properly</li><li>Provide support across all areas of the restaurant as needed to ensure smooth, uninterrupted service</li></ul>Basic Requirements:<ul><li>Must be dependable, punctual, and consistent&mdash;no exceptions</li><li>Availability to work nights, weekends, and holidays</li><li>Ability to work long hours on your feet in a fast-paced environment</li><li>Strong problem-solving skills and attention to detail</li></ul>We are looking for a manager who takes ownership, follows through, and can be counted on to run the operation without constant oversight.Pay: From $20.00 per hourWork Location: In person

Restaurant/Bar Manager (Experienced

Eggspectation

<ul><li>Assist the Restaurant Manager in daily operations to ensure smooth service.</li><li>Lead and motivate the team to achieve service and sales targets.</li><li>Ensure high standards of food quality, hygiene, and customer satisfaction.</li><li>Handle guest concerns promptly and professionally.</li><li>Support staff training, scheduling, and performance management.</li></ul>Requirements:<ul><li>2&ndash;4 years&rsquo; experience in a supervisory/management role in the hospitality or restaurant industry.</li><li>Excellent communication and leadership skills.</li><li>Strong problem-solving and decision-making abilities.</li><li>Ability to work flexible hours, including weekends and holidays.</li></ul>What We Offer:<ul><li>Competitive salary &amp; benefits.</li><li>Career growth opportunities.</li><li>Friendly and professional work environment.</li></ul>Location: Gulberg 3 - LahoreJob Type: Full-timePay: Rs75,000.00 - Rs80,000.00 per monthWork Location: In person

Assistant Restaurant Manager (Fine Dine Background)

Accor

<div><div>Company Description</div> 
Raffles &amp; Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to two nature-focused resorts. With 361 rooms, 11 distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa.
Raffles The Red Sea will be a sanctuary of refined elegance and timeless luxury, nestled within Saudi Arabia&rsquo;s extraordinary Red Sea destination. Blending Raffles&rsquo; legendary graciousness and personalized service with the natural beauty and sustainability ethos of Red Sea Global, the property offers a curated haven for the world&rsquo;s most discerning travellers.<div> 
Job Description</div> 
Key Responsibilities
Operational Supervision &amp; Quality Assurance:<ul><li>
Oversee the daily operations of the Singaporean specialty restaurant, ensuring a seamless, intuitive, and refined service experience in alignment with Raffles standards of excellence.</li><li>
Ensure the restaurant environment reflects the rich heritage and multicultural identity of Singaporean cuisine, blending elegance with vibrant authenticity in ambiance, presentation, and service flow.</li><li>
Conduct daily briefings and meticulous inspections to ensure consistency in food quality, service rituals, cleanliness, and attention to detail.</li><li>
Maintain strict control of inventory, sourcing, and cost management, ensuring the use of authentic ingredients while optimizing efficiency and minimizing waste.</li><li>
Ensure full compliance with HACCP standards, local regulations, and Raffles operational policies.</li></ul>
Guest Experience &amp; Service Excellence:<ul><li>
Curate a soulful and immersive Singaporean dining journey, where each guest experience is personalized, memorable, and emotionally engaging.</li><li>
Bring dishes to life through storytelling, sharing the heritage, cultural influences, and inspirations behind each offering, reflecting Singapore&rsquo;s diverse culinary identity.</li><li>
Anticipate guest needs with intuition and grace, ensuring seamless service delivery that feels both effortless and bespoke.</li><li>
Handle guest feedback and service recovery with empathy, discretion, and a commitment to turning moments into lasting impressions.</li><li>
Build meaningful relationships with guests, recognizing preferences and creating a sense of belonging that encourages return visits.</li></ul>
Team Leadership &amp; Development:<ul><li>
Lead and inspire a team of Heartists&reg;, fostering a culture of passion, pride, and excellence in every interaction.</li><li>
Coach and develop team members on service artistry, Singaporean cuisine knowledge, and personalized guest engagement.</li><li>
Embed Raffles service culture through continuous training, storytelling, and role modeling of brand values.</li><li>
Ensure high standards of grooming, professionalism, and emotional intelligence within the team.</li><li>
Support talent development, succession planning, and the growth of future leaders within the Raffles family.</li></ul>
Financial Performance &amp; Commercial Focus:<ul><li>
Drive revenue growth through strategic upselling, promotions, and optimization of average check value.</li><li>
Monitor financial performance, including revenue, labor costs, and cost of sales, ensuring alignment with budget targets.</li><li>
Prepare forecasts, analyze trends, and implement action plans to improve profitability.</li><li>
Collaborate with marketing and events teams to promote the Singaporean restaurant through campaigns, activations, and partnerships.</li><li>
Ensure accurate billing, cash handling, and compliance with financial procedures.</li></ul>
Brand, Culture &amp; Pre-Opening Excellence:<ul><li>
Bring to life the spirit of Raffles through the restaurant concept, blending timeless elegance with the vibrant soul of Singaporean cuisine.</li><li>
Support pre-opening initiatives including recruitment, onboarding, training programs, and the creation of bespoke service rituals.</li><li>
Contribute to the development of SOPs, guest journey mapping, and service choreography aligned with Raffles standards.</li><li>
Champion a culture of belonging, creativity, and excellence, where every team member contributes to creating &ldquo;magic&quot;.</li><li>
Collaborate cross-functionally to ensure a seamless and elevated guest journey across all touchpoints.</li></ul>
Health, Safety &amp; Compliance:<ul><li>
Ensure adherence to all health, safety, and hygiene standards in line with local regulations and company policies.</li><li>
Conduct regular audits and ensure corrective actions are implemented promptly.</li><li>
Promote a safe working environment for colleagues and guests at all times.</li></ul><div> 
Qualifications</div> 
Qualifications &amp; Experience:<ul><li>
Bachelor&rsquo;s degree or diploma in Hospitality Management, Food &amp; Beverage, or a related field.</li><li>
Minimum 3&ndash;5 years of experience in a luxury hotel or high-end specialty restaurant, with exposure to Singaporean or Southeast Asian cuisine preferred.</li><li>
Strong understanding of luxury service standards and guest engagement.</li><li>
Pre-opening experience is highly advantageous.</li></ul>
Competencies:<ul><li>
Inspirational leadership with a passion for people development</li><li>
Deep appreciation for Singaporean cuisine and cultural storytelling</li><li>
Exceptional communication and interpersonal skills</li><li>
Strong commercial awareness and financial acumen</li><li>
Attention to detail with a commitment to excellence</li><li>
Emotional intelligence and ability to create meaningful guest connections</li></ul><div> 
Additional Information</div> 
<ul><li>
Strong understanding of Raffles &amp; Fairmont service culture and emotional luxury philosophy.</li><li>
A proactive and anticipatory approach to guest service, ensuring every moment is meaningful and memorable.</li><li>
Impeccable grooming and personal presentation aligned with ultra-luxury standards.</li><li>
Flexibility to work shifts, including weekends and public holidays.</li></ul></div>

Speciality Restaurant Manager - Singaporean

<div>Company Description 
Raffles &amp; Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to two nature-focused resorts. With 361 rooms, 11 distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa.
Raffles The Red Sea will be a sanctuary of refined elegance and timeless luxury, nestled within Saudi Arabia&rsquo;s extraordinary Red Sea destination. Blending Raffles&rsquo; legendary graciousness and personalized service with the natural beauty and sustainability ethos of Red Sea Global, the property offers a curated haven for the world&rsquo;s most discerning travellers. 
Job Description 
Key Responsibilities
Operational Supervision &amp; Quality Assurance:<ul><li>
Oversee the daily operations of the Singaporean specialty restaurant, ensuring a seamless, intuitive, and refined service experience in alignment with Raffles standards of excellence.</li><li>
Ensure the restaurant environment reflects the rich heritage and multicultural identity of Singaporean cuisine, blending elegance with vibrant authenticity in ambiance, presentation, and service flow.</li><li>
Conduct daily briefings and meticulous inspections to ensure consistency in food quality, service rituals, cleanliness, and attention to detail.</li><li>
Maintain strict control of inventory, sourcing, and cost management, ensuring the use of authentic ingredients while optimizing efficiency and minimizing waste.</li><li>
Ensure full compliance with HACCP standards, local regulations, and Raffles operational policies.</li></ul>
Guest Experience &amp; Service Excellence:<ul><li>
Curate a soulful and immersive Singaporean dining journey, where each guest experience is personalized, memorable, and emotionally engaging.</li><li>
Bring dishes to life through storytelling, sharing the heritage, cultural influences, and inspirations behind each offering, reflecting Singapore&rsquo;s diverse culinary identity.</li><li>
Anticipate guest needs with intuition and grace, ensuring seamless service delivery that feels both effortless and bespoke.</li><li>
Handle guest feedback and service recovery with empathy, discretion, and a commitment to turning moments into lasting impressions.</li><li>
Build meaningful relationships with guests, recognizing preferences and creating a sense of belonging that encourages return visits.</li></ul>
Team Leadership &amp; Development:<ul><li>
Lead and inspire a team of Heartists&reg;, fostering a culture of passion, pride, and excellence in every interaction.</li><li>
Coach and develop team members on service artistry, Singaporean cuisine knowledge, and personalized guest engagement.</li><li>
Embed Raffles service culture through continuous training, storytelling, and role modeling of brand values.</li><li>
Ensure high standards of grooming, professionalism, and emotional intelligence within the team.</li><li>
Support talent development, succession planning, and the growth of future leaders within the Raffles family.</li></ul>
Financial Performance &amp; Commercial Focus:<ul><li>
Drive revenue growth through strategic upselling, promotions, and optimization of average check value.</li><li>
Monitor financial performance, including revenue, labor costs, and cost of sales, ensuring alignment with budget targets.</li><li>
Prepare forecasts, analyze trends, and implement action plans to improve profitability.</li><li>
Collaborate with marketing and events teams to promote the Singaporean restaurant through campaigns, activations, and partnerships.</li><li>
Ensure accurate billing, cash handling, and compliance with financial procedures.</li></ul>
Brand, Culture &amp; Pre-Opening Excellence:<ul><li>
Bring to life the spirit of Raffles through the restaurant concept, blending timeless elegance with the vibrant soul of Singaporean cuisine.</li><li>
Support pre-opening initiatives including recruitment, onboarding, training programs, and the creation of bespoke service rituals.</li><li>
Contribute to the development of SOPs, guest journey mapping, and service choreography aligned with Raffles standards.</li><li>
Champion a culture of belonging, creativity, and excellence, where every team member contributes to creating &ldquo;magic&quot;.</li><li>
Collaborate cross-functionally to ensure a seamless and elevated guest journey across all touchpoints.</li></ul>
Health, Safety &amp; Compliance:<ul><li>
Ensure adherence to all health, safety, and hygiene standards in line with local regulations and company policies.</li><li>
Conduct regular audits and ensure corrective actions are implemented promptly.</li><li>
Promote a safe working environment for colleagues and guests at all times.</li></ul> 

Qualifications 
Qualifications &amp; Experience:<ul><li>
Bachelor&rsquo;s degree or diploma in Hospitality Management, Food &amp; Beverage, or a related field.</li><li>
Minimum 3&ndash;5 years of experience in a luxury hotel or high-end specialty restaurant, with exposure to Singaporean or Southeast Asian cuisine preferred.</li><li>
Strong understanding of luxury service standards and guest engagement.</li><li>
Pre-opening experience is highly advantageous.</li></ul>
Competencies:<ul><li>
Inspirational leadership with a passion for people development</li><li>
Deep appreciation for Singaporean cuisine and cultural storytelling</li><li>
Exceptional communication and interpersonal skills</li><li>
Strong commercial awareness and financial acumen</li><li>
Attention to detail with a commitment to excellence</li><li>
Emotional intelligence and ability to create meaningful guest connections</li></ul> 

Additional Information 
<ul><li>
Strong understanding of Raffles &amp; Fairmont service culture and emotional luxury philosophy.</li><li>
A proactive and anticipatory approach to guest service, ensuring every moment is meaningful and memorable.</li><li>
Impeccable grooming and personal presentation aligned with ultra-luxury standards.</li><li>
Flexibility to work shifts, including weekends and public holidays.</li></ul></div>

Marriott International

<div>Additional InformationRelocation Assistance Available 
Job Number26034132 
Job CategoryRooms &amp; Guest Services Operations 
LocationThe Ritz-Carlton Key Biscayne Miami, 455 Grand Bay Dr, Miami, Florida, United States, 33149 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
Pay Range: $88,000 - $122,000 annually 
Bonus Eligible: Y
<div><div>JOB SUMMARY
Manages the execution of all operations in the rooms area departments (e.g.,Front Office, Engineering/Maintenance,Housekeeping) and managing staff. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department. Monitors compliance with standards and procedures. Leads specific team while assisting with meeting or exceeding property goals.
CANDIDATE PROFILE
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the guest services, front desk, housekeeping, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the guest services, front desk, housekeeping, or related professional area.</li></ul>
CORE WORK ACTIVITIES
Leading Room Operations Team
<ul><li>Verifies that goals are being translated to the team as they relate to guest tracking and productivity.</li></ul>
<ul><li>Manages the execution of all operations in the rooms area departments (e.g., Front Office, Engineering/Maintenance, Housekeeping) and manages staff.</li></ul>
<ul><li>Leads specific team while assisting with meeting or exceeding property goals.</li></ul>
<ul><li>Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.</li></ul>
<ul><li>Understands employee and guest satisfaction results and developis action plans to attack needed areas and expand on strengths.</li></ul>
<ul><li>Sets clear expectations, with the General Manager, for the team.</li></ul>
<ul><li>Verifies that the team has the capabilities to meet expectations.</li></ul>
<ul><li>Leads by example demonstrating self-confidence, energy and enthusiasm.</li></ul>
<ul><li>Assists employees in understanding guests&rsquo; ever-changing needs and expectations, and exceeding them.</li></ul>
Managing Property Rooms Operations Function(s)
<ul><li>Follows property specific second effort and recovery plan.</li></ul>
<ul><li>Publishes all guest satisfaction results in a timely fashion including all guest satisfaction forms, comment cards and guest letters.</li></ul>
<ul><li>Takes proactive approaches when dealing with employee concerns.</li></ul>
<ul><li>Extends professionalism and courtesy to employees at all times.</li></ul>
<ul><li>Communicates/updates all goals and results with employees.</li></ul>
<ul><li>Meets semiannually with staff on a one-to-one basis.</li></ul>
<ul><li>Schedules the team against guest and hours/occupied room goals.</li></ul>
<ul><li>Monitors compliance with standards and procedures.</li></ul>
<ul><li>Performs hourly job functions as needed.</li></ul>
Providing Exceptional Customer Service
<ul><li>Provides excellent customer service by being readily available/approachable for all guests.</li></ul>
<ul><li>Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department.</li></ul>
<ul><li>Takes proactive approaches when dealing with guest concerns.</li></ul>
<ul><li>Extends professionalism and courtesy to guests at all times.</li></ul>
<ul><li>Responds timely to customer service department request.</li></ul>
<ul><li>Verifies all team members meet or exceed all hospitality requirements.</li></ul>
Managing Profitability
<ul><li>Performs required annual Quality audit with General Manager (GM) &amp; Regional Director (RD).</li></ul>
<ul><li>Verifies that a viable key control program is in place.</li></ul>
<ul><li>Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.</li></ul>
Conducting Human Resources Activities
<ul><li>Interviews and assists in making hiring decisions.</li></ul>
<ul><li>Promotes both Guarantee of Fair Treatment and Open Door policies.</li></ul>
<ul><li>Verifies that orientations for new team members are thorough and completed in a timely fashion.</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.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, 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></div>

Senior Rooms Operations Manager - Front of House

John Knox Village

<div>PRN (As Needed)

Places Restaurant 


Currently John Knox Village features 7 individual dining outlets spread out over the 400 acres of residential property each with a unique menu and style of service. Fireside is a cafeteria, Lakeside Grille is a quick service restaurant, Courtyard Caf&eacute;, Places Restaurant, and the newest, Stories Public House and Metropolitan are full service restaurants, and then there&rsquo;s the Coffee Shoppe. Each outlet is at least a mix scratch restaurant. Courtyard Caf&eacute;, Places, Stories Pub, and Metropolitan are 70 to 99% scratch made-to-order kitchens. Lakeside has some cook-to-order and some batch cooking for the meal period. Fireside is mostly batch cooking. All kitchens utilize prep and line cooks under the tutelage and leadership of a chef. Check averages range from $6.50 at Fireside to $20.00 at Metropolitan. All outlets feature flexible hours, full- and part-time positions. All full-time positions are benefit-eligible to include up to 5 weeks of PTO for the year. Each outlet has different hours of operations, the earliest starts service at 7am and the latest closing time is 8pm, so say goodbye to getting off work at 2am from a typical restaurant. Servers working the full-service restaurant earn a higher wage than a typical server in the retail world plus earn gratuities as well.
<h5 class="jobSectionHeader">
JOB SUMMARY</h5>
<h5 class="jobSectionHeader">This position provides service duties in a restaurant, dining room and kitchen environment. These duties may include, but are not limited to: functioning as host/hostess, setting up the dining area, taking food orders, serving food and cleaning and sanitizing the dining areas. Responsible for following instructions and carrying out assignments properly. Supportive of the Village&rsquo;s mission, values, and service/hospitality (PRIDE) expectations. Completes training hours as required by policy.</h5>

 ESSENTIAL JOB FUNCTIONS
<ul>
<li>Sets up and cleans the assigned dining areas.</li>
<li>Relay orders to kitchen and serves food.</li>
<li>Performs food preparation.</li>
<li>May perform cashier responsibilities.</li>
<li>Complies with dining services tip reporting policy.</li>
<li>Observes residents and responds to additional needs.</li>
<li>Handles stress well and gets along with others within the workplace and with customers outside the department.</li>
<li>Maintains acceptable standards of workplace conduct.</li>
<li>Adheres to all safety regulations and requirements.</li>
</ul>
The responsibilities described above represent the primary responsibilities of the job. Other responsibilities may be assigned by the supervisor as warranted by business needs. The incumbent is expected to perform all assigned responsibilities. 


ESSENTIAL QUALIFICATIONS

Candidate must be at least 16 years of age.

Education:
<ul>
<li>This position requires the level of education typically acquired by a course of study leading to a high school diploma or GED.
</li></ul>Licenses/Certifications:
<ul>
<li>Must obtain current Jackson County Food Handler Permit within 15 days of start date.</li>
</ul>
Knowledge and Skills (required unless otherwise noted): 

<ul>
<li>Ability to work with a large group of residents/customers.</li>
<li>Beginner level knowledge of cash handling and cash register operation.</li>
<li>Awareness of cost control responsibilities of the position within the Department.</li>
<li>Ability to work irregular hours.</li>
<li>Ability to speak in simple sentences.</li>
<li>Ability to read and comprehend simple instructions, short correspondence, and memos.</li>
<li>Ability to add and subtract two digit numbers and to multiply and divide with 10&rsquo;s and 100&rsquo;s.</li>
<li>Ability to perform tasting and/or smelling.</li>
<li>Ability to apply common sense understanding to carry out detailed but straight-forward written or oral instructions.</li>
</ul>
Special Working Conditions 
<ul>
<li>Primarily works in a kitchen and restaurant environment.</li></ul> 

<ul>
<li>The associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.</li>
<li>The associate is exposed to infectious diseases.</li>
<li>The associate is required to function around individuals with challenged mental capacities</li>
<li>All associates may be called upon to assist other departments in a declared emergency situation.</li>
</ul>
PHYSICAL AND MENTAL DEMANDS
<ul>
<li> The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</li>
<li>Maximum frequent lift of 15 lbs from 30-52 inches; maximum occasional lift of 36 lbs from floor to 72 inches</li>
<li>Maximum frequent carry of 15 lbs at self-selected height for 75 ft; maximum occasional carry of 36 lbs at self-selected height for 75ft</li>
<li>Maximum occasional vertical pull of 30 lbs from 36 to 72 inch height; maximum occasional horizontal push/pull of 40 lbs at for 50 ft</li>
<li>Constant grip force of 10 lbs; frequent pinch force of 5 lbs; occasional climb of 8 inches</li>
<li>Maximum frequent forward reach (self-selected unilateral or bilateral) of 40 inches; maxiumum frequent lateral reach of 24 inches</li>
<li>Constant bend/crouch; frequent neck flexion; frequent fine motor coordination; frequent hand coordination; constant balance; constant stand; constant walking</li>
<li>PDC Level: Medium</li>
</ul>
SUPERVISION RECEIVED

Frequent supervision from Supervisor Nutrition Services and/or Restaurant Manager, Kitchen Supervisor, Senior Cook, Assistant Manager and Senior FSA

SUPERVISION Given

No Supervision given. 


EOE/D/V

Tobacco-Free

Post-Offer background check and health screening required

Questions can be directed to careers@jkv.org</div>

SERVER - Places Restaurant, PRN

<div>Part-Time, 12 hours per week

Fireside Cafeteria 


Currently John Knox Village features 7 individual dining outlets spread out over the 400 acres of residential property each with a unique menu and style of service. Fireside is a cafeteria, Lakeside Grille is a quick service restaurant, Courtyard Caf&eacute;, Places Restaurant, and the newest, Stories Public House and Metropolitan are full service restaurants, and then there&rsquo;s the Coffee Shoppe. Each outlet is at least a mix scratch restaurant. Courtyard Caf&eacute;, Places, Stories Pub, and Metropolitan are 70 to 99% scratch made-to-order kitchens. Lakeside has some cook-to-order and some batch cooking for the meal period. Fireside is mostly batch cooking. All kitchens utilize prep and line cooks under the tutelage and leadership of a chef. Check averages range from $6.50 at Fireside to $20.00 at Metropolitan. All outlets feature flexible hours, full- and part-time positions. All full-time positions are benefit-eligible to include up to 5 weeks of PTO for the year. Each outlet has different hours of operations, the earliest starts service at 7am and the latest closing time is 8pm, so say goodbye to getting off work at 2am from a typical restaurant. Servers working the full-service restaurant earn a higher wage than a typical server in the retail world plus earn gratuities as well.
<h5 class="jobSectionHeader">
JOB SUMMARY</h5>
<h5 class="jobSectionHeader">This position performs a wide variety of duties in a restaurant, dining room and kitchen environment. These duties may include, but are not limited to: functioning as host/hostess, setting up the dining area, taking food orders, serving food and cleaning and sanitizing the dining areas. Responsible for following instructions and carrying out assignments properly. Supportive of the Village&rsquo;s mission, values, and service/hospitality (PRIDE) expectations. Completes training hours as required by policy.</h5>

ESSENTIAL JOB FUNCTIONS
<ul>
<li>Sets up and cleans the assigned dining areas</li>
<li>Relay orders to kitchen and serves food.</li>
<li>Performs food preparation.</li>
<li>May be responsible for cash handling and point of sales use.</li>
<li>Observes residents and responds to additional needs.</li>
<li>Maintains acceptable standards of workplace conduct.</li>
<li>Handles stress well and gets along with others within the workplace and with customers outside the department.</li>
<li>Adheres to all safety regulations and requirements.</li>
</ul>
The responsibilities described above represent the primary responsibilities of the job. Other responsibilities may be assigned by the supervisor as warranted by business needs. The incumbent is expected to perform all assigned responsibilities.

ESSENTIAL QUALIFICATIONS

Candidate must be at least 16 years of age.

Education:
<ul>
<li>This position requires the level of education typically acquired by a course of study leading to a high school diploma or GED.</li>
</ul>
Licenses/Certifications:
<ul>
<li>Must obtain current Jackson County Food Handler Permit within 15 days of start date.</li>
</ul>
Knowledge and Skills (required unless otherwise noted):
<ul>
<li>Ability to work with a large group of residents/customers.</li>
<li>Beginner level knowledge of cash handling and cash register operation.</li>
<li>Awareness of cost control responsibilities of the position within the Department.</li>
<li>Ability to work irregular hours.</li>
<li>Ability to speak in simple sentences.</li>
<li>Ability to read and comprehend simple instructions, short correspondence, and memos.</li>
<li>Ability to add and subtract two digit numbers and to multiply and divide with 10&rsquo;s and 100&rsquo;s.</li>
<li>Ability to perform tasting and/or smelling. Ability to apply common sense understanding to carry out detailed but straight-forward written or oral instructions.</li>
</ul>
SPECIAL WORKING CONDITIONS
<ul><li>Primarily works in a kitchen and restaurant environment.</li>
<li>The associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.</li>
<li>The associate is exposed to infectious diseases.</li>
<li>The associate is required to function around individuals with challenged mental capacities.</li>
<li>All associates may be called upon to assist other departments in a declared emergency situation.</li>
</ul><ul><li>The Food Service Associates and Restaurant/Village Care Center Management Staff and Catering Staff and Supervisors are exposed to both extreme heat and cold with working around ovens/grills/cook tops and in freezers/coolers. These positions are also exposed to steam when handling food. They also handle sharp blades such as knives.</li>
</ul>
PHYSICAL AND MENTAL DEMANDS 


The physical demands described below are representative of those that must be met by an individual 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>Maximum occasional lift of 55lbs from 4-64 inches; maximum frequent lift of 35 lbs from 0-75 inches.</li></ul> 

<ul>
<li>Maximum occasional carry of 55 lbs at self-selected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft.</li>
<li>Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs (2 person of 35 lbs) for 1300 ft; maximum occasional vertical push/pull of 30 lbs from 36&mdash;72 inches.</li>
<li>Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs.</li>
<li>Occasional climb of 18 inches.</li>
<li>Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches.</li>
<li>Constant bend/crouch; frequent crouch/kneel; frequent neck flexion; occasional neck extension; frequent neck rotation.</li>
<li>Frequent trunk rotation; frequent fine motor coordination; frequent hand coordination; constant foot coordination; constant balance; constant walking; occasional sitting.</li>
<li>PDC Level: HEAVY.</li>
</ul>
SUPERVISION RECEIVED/GIVEN: Frequent supervision from Supervisor Nutrition Services and/or Restaurant Manager, Kitchen Supervisor, Senior Cook, Assistant Manager and Senior FSA. Gives no supervision.

EOE/D/V

Tobacco-free

Post-offer background check and health screening required

Questions can be directed to careers@jkv.org</div>

Food Service Associate (FSA)

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Food Service Associate (FSA)